I wanted to have a nice IPA on-hand for Thanksgiving. So, I brewed up a recipe based on my Centennial IPA, first brewed last year. The base beer is a favorite of mine, so it seemed like an easy choice. I did modify it slightly to use crystal 20 and Victory malt instead of Caravienne and Carahell. I also mixed the hopping up a little bit, maintaining focus on the citrus/pine American hops. This was combined with Mandarina Bavaria hops, to add an interesting twist that I hoped would play well with everything else.

Thanksgiving IPA 2017

• 10.5 lbs. California Select 2-row brewer’s malt (Great Western)
• 1.75 lbs. Vienna malt (Great Western)
• 0.5 lb. 20°L caramel malt (Briess)
• 0.25 lb. Victory (biscuit) malt (Briess)
• 1 oz. Centennial hop pellets (7.6% alpha), first wort hop with 60 minute boil
• 1 oz. Centennial hop pellets (7.6% alpha), 15 minute boil
• 1 oz. Cascade whole hops (5.5% alpha), 10 minute boil
• 1 oz. Centennial hop pellets (7.6% alpha), 10 minute boil
• 1 oz. Amarillo hop pellets (9.2% alpha), 5 minute whirlpool
• 1 oz. Mandarina Bavaria hop pellets (9.5% alpha), 5 minute whirlpool
• 1 oz. Centennial hop pellets (7.6% alpha), 6 day loose dry hop in primary
• 1 oz. Amarillo hop pellets (9.2% alpha), 6 day loose dry hop in primary
• 1 oz. Mandarina Bavaria hop pellets (9.5% alpha), 6 day loose dry hop in primary
• 1 pkg. California Ale yeast (White Labs WLP001), prepared in starter

Procedure

• I mashed in with 4.25 gallons of Claremont tap water at 161 degrees, to hit a 150° mash target. After 60 minutes, I added 0.75 gallons of water at 185°, let sit for 10 minutes, vorlaufed and drained. I then added 3.5 gallons of water at 185°, let sit for 10 minutes, vorlaufed, and drained.
• In total, I collected 6.75 gallons of wort at a gravity of 1.050, for 71% efficiency.
  I brought the wort to a boil, and added hops per the schedule.
• After a 60 minute boil, I chilled to pitching temperatures and added the yeast (which was prepared in a starter).
• Original gravity was 1.062.
• I brewed the beer on 7 November 2017, and fermented at 66° for 6 days. On 13 November, I added the dry hops directly to the primary fermenter. On 19 November, I cold crashed the beer.
• On the morning of 20 November, I accidentally added 0.25L of lager yeast pitch intended for another beer. Oops.
• On the evening of 20 November, I split the beer into two kegs (2.5 gallons each). The more full keg received 1 tsp. of gelatin in 1/4 cup of water, heated to 150 degrees. The other (less full) did not get gelatin. I force carbonated the kegs.
• Final gravity was 1.008, for 7.1% abv.

Tasting

• The Basics
  • 1.062 o.g., 1.08 f.g., 7.1% abv, 62 estimated IBU, 6 SRM
• Appearance
  • This beer is a deep gold, with a modest haze (it looks a bit darker in the photo due to the lighting). The head is exceptionally persistent and off-white, with beautiful lacing on the glass.
• Aroma
  • Light yet rich citrus aroma from the hops, with a light malty aroma with a slight hint of caramel behind that
• Flavor
  • The beer has a bready malty character, with a firm and persistent malt bitterness. The hop flavor is piney and citrusy, tending towards a grapefruit character. The bitterness is perfect, with a smooth quality and smooth finish.
• Mouthfeel
  • The beer has a medium body and has a moderately dry finish with moderate carbonation.
• Would I brew this again? 
  • Yes! This recipe once again satisfies, and I’m quite pleased with how the hops turned out. This is a classic west coast American IPA. The hop aroma could maybe be a touch stronger, but that’s a minor complaint overall.
• Overall
  • 9/10