Split Batch IPA

One of the great things about brewing 10 gallon batches is the ability to experiment. For this IPA, I split the wort two ways and did separate boils. One batch was kind of an iteration of the New Zealand IPA, but with Motueka added to the hop stand, along with Nelson Sauvin and Pacifica. The other batch went in the Northwest direction, with Chinook, Centennial, and Citra for the hop profile.

On recent IPA batches I have abandoned the hop stand technique detailed here, and instead chose to throw all the hops in at flame out, and stand for 30 minutes. These results have produced spectacular hop flavor, with extremely smooth bitterness. I then rely on dry hopping for more aroma. One thing I have learned about these large flame out additions is that extra care must be taken to clear these beers before serving, otherwise you will encounter increased astringency. I have done well using highly flocculent English strains, along with cold crashing, and keg conditioning for a week or so before tapping.

I have also been having trouble figuring out my IBUs with these hop stands, relying on sensory to estimate. Some sources suggest that you should be getting about 10-15% utilization as a homebrewer, while some professional breweries estimate they are getting as high as the low 20s. This will take some experimentation to figure out your own utilization on your system.

A bonus of my back log of brew days yet to be posted is that I already have tasting notes to post on this brew. In fact, I think both batches have already been drank.


NW/NZ IPAs - (brewed 9/27/13)

Sizes: 5.5 gal
Boils: 7 gal
Yeast: WLP002 English Ale ~300 Billion Cells each
O.G: 1.065
F.G: 1.014


Water

Exact profile was not saved, but I have jotted down:

Ca = 66 ppm
SO4:CL = 2.1 (hoppy)


Grist

23 lbs. Maris Otter
3/4 lbs. Crystal 40
3/4 lbs. Carapils

-Mashed at 153F for 60 minutes. 1 tsp. irish moss @ 15 minutes.


Hops

NW IPA: 3 oz. each Chinook, Citra, and Centennial @ Hop stand. Dry hopped 1 oz. each for 7 days.
NZ IPA: 3 oz. each Nelson Sauvin, Motueka and Pacifica @ Hop stand. Dry hopped 1 oz. each for 7 days.

9/27/13: Aerated 60 seconds each with oxygen stone. Pitched at 66F, temp raised to 68F after 2 days.
10/12/13: SG: 1.014
10/15/13: Racked to secondary onto dry hops.
10/22/13: Kegged. Force carbonated at 30 psi for 2 days.


NW IPA Tasting Notes - (tasted 11/10/13)

Appearance: Slight haze, orange/golden, white head, great retention.

Smell: Good balance of citrus/pine/mango. Aroma not punching me in the face though.

Taste: Citrus (lemon), orange, grapefruit and bitter citrus rind (in a good way). Slight tropical notes in the
back (mango) similarly in the nose. Faintly sweet malt. Finished with a medium high bitterness, probably almost 70 IBUs.

Mouth feel: Medium body and carbonation, dry, crisp finish. Refreshing.

Overall: Great fruity IPA. Flavor, mouth feel, and finish are excellent. Definitely dry and hop forward, not much malt balance, but a good backdrop for hop heads. Aroma is lacking.


NZ IPA Tasting Notes - (tasted 11/12/13)

Appearance: Same as NW IPA; golden, slight haze, white head, great retention and lacing.

Smell: A lot of pepper. Papaya/mango in the background. Over-ripe tropical fruit. Hard to pinpoint this aroma.

Taste: Pepper up front, not as dominant as the nose. Citrus in the back melds well into the lingering bitterness. No typical white grape Nelson flavor/aroma, but definitely some blue and gooseberry. Upper 50 to low 60 IBU range.

Mouth feel: Medium body and carbonation, similar dry, crisp finish.

Overall: The hop combos did something weird. Hard to pick out what happened between the hop varieties, the Motueka was definitely the contributor of the spice, with the Nelson/Pacifica contributing the fruit. Will probably drop the Motueka out, does not really meld well, but still a quaffable IPA.