I crafted this recipe to be very tropical hop-forward, with Voss kveik to accentuate any citrus qualities. The kveik choice also let me not be so fussy about temperature; in the end, I’m not sure I’m 100% happy with that decision, but even so the beer is pretty darned good. The hops are amazing!
Tropical Dream IPA
- 12 lb. 2-row malt (Rahr)
- 0.5 lb. biscuit malt (Dingemans)
- 5 oz. crystal 15 malt (Great Western)
- 5 oz. corn sugar, added to boil
- 1.15 oz. Magnum hop pellets (10.1% alpha), 60 minute boil
- 1 tsp. BruTanB, 10 minute boil
- Whirlfloc tablet, 5 minute boil
- 1 oz. Enigma hop pellets (19.2% alpha), 10 minute whirlpool
- 1 oz. HBC 586 hop pellets (11.5% alpha), 10 minute whirlpool
- 1 oz. Vic Secret hop pellets (18.4% alpha), 10 minute whirlpool
- 1 pkg. Voss Kveik Ale Yeast (Lallemand)
- 1 oz. Enigma hop pellets (19.2% alpha), dry hop in keg
- 1 oz. HBC 586 hop pellets (11.5% alpha), dry hop in keg
- 1 oz. Vic Secret hop pellets (18.4% alpha), dry hop in keg
- 1.060 s.g., 1.010 f.g., 6.6% abv, 67 IBU, 6 SRM
- Full volume mash at 149° for 60 minutes and 10 minute mash-out at 168°
- Claremont tap water with Campden tablet, adjusted to hit 113 Ca, 7 ppm Mg, 92 ppm Na, 194 ppm SO4, 110 ppm Cl, 156 ppm HCO3.
- I heated 7.25 gallons of water to 155°, and added the grains along with 8 mL of 88% lactic acid for pH adjustment. I maintained the mash at 149° for 60 minutes, with recirculation, and then raised the mash to 168° for 10 minutes.
- In total, I collected 6.25 gallons of runnings with a gravity of 1.045, for only 60% mash efficiency. Awful! I’ve had major issues with my grain mill lately, and this was pretty much the last straw. I added a bit of DME to adjust things.
- I added 7 g of gypsum to the boil, to hit my water target.
- I brought the wort to a boil, adding the hops and finings per the recipe.
- After a 60 minute boil, I chilled the wort slightly (down to around 195°), did the whirlpool, and then did the initial chilling of the wort. I finished the chill overnight at ambient, letting things settle down to around 68°.
- I brewed this beer on 26 November 2022, pitched the yeast on 27 November 2022, and let the beer ferment at ambient. Starting gravity was 1.055.
- I kegged the beer on 29 December 2022. Final gravity was 1.012, for 5.6% abv.
- The beer pours relatively clear, with a light-gold appearance and a persistent white head. Overall, it’s a very pretty brew!
- Lots of hop aroma–guava, honeydew, and orange; very nice!
- The beer has a prominent pithy bitterness, with guava, melon, and bright citrus character. The malt is light, clean, and malty sweet. The yeast quality has a very slight bit of ester character; it’s not bad, but gives some kind of Belgian character to the brew. The yeast holds fairly well against the hops, but as an American IPA it would be better without the kveik.
- Medium-light body, medium carbonation, dry finish with lingering bitterness.
- Would I Brew This Again?
- Yes, but I would likely do it without the kveik; perhaps swap in some American ale yeast instead? There is some type of ester in the background that keeps it from being truly clean. There are no off-flavors; just…something…that clashes a bit. The hop combination is fantastic, though!