The last IPAs I brewed turned out too dry, so for this batch I added more specialty malts and raised my mash temperature. I also increased my hop-stand addition significantly, a decision I made based on the success of my hop-stand amber ale experiments.
My current theory on hopping is that some hops are inherently better suited to dry hopping than hop stand additions, while others are the reverse. Simcoe and Nugget, for example, produce beers with high levels of linalool, a desirable aromatic compound. Linalool, which has a floral aroma, is not itself present in hops, but is produced through enzymatic reactions. Many of these reactions are accelerated by the presence of yeast, so adding linalool-producing hops before fermentation should be advantageous.
Other hops, like Cascade and Amarillo, have very high levels of myrcene. Myrcene, which has a pungent resinous and pine-like aroma, is extracted most effectively after fermentation through dry hopping.
In order to take advantage of both these effects, I've loaded up on the linalool-producing hops in the hop-stand, and saved the myrcene-heavy hops for the dry hop.
Vitals:
OG: 1.066
FG: 1.012
ABV: 7.1%
IBUs (Tinseth): 185
Water adjustments: 7 grams of gypsum
Mash temp: 154F
Mash length: 60 minutes
Efficiency: 65%
Yeast: US05
Pitching temp: 67F
Max temp: 72F
| Malts Mashed | Amount | % | Max Pts. | |
| 2 row | 12 | 84% | 36.00 | |
| Belgian Munich | 1 | 7% | 36.00 | |
| Muntons Crystal 60 | 0.25 | 2% | 34.00 | |
| Barley (flaked) | 1 | 7% | 32.00 | |
| Hops/Additions | Amount | Time | AA% | |
| Magnum | 2 | 60 | 13.0% | |
| Chinook | 1 | 60 | 13.0% | |
| Nugget | 1 | 30 | 13.0% | |
| Simcoe | 1 | 30 | 13.0% | |
| Nugget | 2 | Hop stand | 13.0% | |
| Simcoe | 2 | Hop stand | 13.0% | |
5/5/13: Dry hopped with 1 oz Chinook, 1 oz Cascade, 0.5 oz Simcoe, 0.5 oz Citra (leaf).
5/11/13: Bottled to 2.6 volumes of CO2.
5/11/13: Bottled to 2.6 volumes of CO2.
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