New England APA: Conan and London III


Baltimore’s HomebrewCon 2016 has come and gone. I posted a preview, but don’t expect to see a summary (if you missed out, get the scoop from Brülosophy, Ales of the Riverwards, Five Blades Brewing, or Brouwerij-Chugach). Also expect about five podcasts from Basic Brewing Radio with me, including tastings at my house, and discussions with Christian Layke at Gordon Biersch Rockville, Josh Chapman at BlueJacket, and of course Nathan Zeender at Right Proper’s new production space!

I was in the midst of brewing and kegging samples for my talk about Hoppy Sour Beers (slides and audio will eventually be posted here for AHA members) when my friend Scott Janish suggested I brew a New England-style IPA to serve next to his at the DC Homebrewer’s club booth. Being a native-New Englander and hophead how could I refuse that challenge? I used the same hop combination that I did for the three beers for my presentation: Simcoe/Mosaic/Citra (a personal favorite from Simcoe & Sons and Indië Wit). If you stopped by the DC Homebrewer’s booth on either Thursday or Friday night let me know what you thought in the comments! I really enjoyed Scott’s rendition as well, a fun side-by-side with a bit more hop aroma and bitterness than mine.

GigaYeast Vermont IPAYou’ll likely recognize the rest of the recipe: characterful non-phenolic yeast, moderate IBUs, 100-150 PPM of both chloride and sulfate, easy on the crystal malt, dry hopped during fermentation, and served super-fresh! The only significant twist on previous batches was that I pitched a blend of Wyeast London III and GigaYeast Vermont IPA (sounds like their isolate of The Alchemist’s Conan). Conan has a tendency to walk all over aroma hops. While that can result in a delicious beer (juicy peach when it is on), it conceals the varietal character in a way that London III (Boddingtons) does not. My goal was to tame the classic Conan character without discarding it entirely!

While the recipe at the bottom of this post indicates 35 IBUs, that is from the 60 minute bittering addition only. Brülosophy has performed tests suggesting that blind tasters can’t reliably distinguish between beers brewed with a 20 minute boil addition and a 20 minute hop-stand or hop stands at flame-out and in wort chilled to 170F. Of course you can’t use the transitive property to imply that people wouldn’t be able to distinguish 20 minute boil additions from a 170F hop stand! If I moved the hop-stand addition move to 20 minutes, ProMash estimates it would total 108 IBUs. I don’t think it tastes that bitter, but it is also well over 35 IBUs (what you would get if you steeped the hops below alpha acid’s isomerization temperature). I suspect the perceived bitterness is somewhere between the two, perhaps 55-65 IBUs.

Simcoe & Daughters

Smell – The Conan stone fruit leads with lively grapefruit zest following. Minimal “true” nose-in-the-hop-bag aroma – it has actually gotten less green with extended contact to the keg hops. What it lacks in variety it makes up for in intensity; I can smell the hops when someone is drinking a glass next to me! Nothing unappealing at all.

Appearance – In the narrow glass this is more hazy-than-cloudy – on the clear end of the New England “style.” Yellow gold, with the opacity makes it appear a couple shades darker than the estimated 4 SRM would suggest. Much more appealing than my last, murky/gray, attempt at a NEAPA. Stellar retention from the airy, stark-white head.

Taste – Before it was fully carbonated I was worried that I had undershot the bitterness, but it has balanced out nicely in the three weeks since. Enough IBUs to bring citrus zest to mind, orange and grapefruit especially. It isn’t harsh or lingering. As it has sat the hops have evolved towards fresh peach rather than the rawer flavor they contributed initially. The Conan seems to be expressing itself despite the cold storage temperature. Just a touch of grainy malt and bready yeast in the finish.

Simcoe & Daughters NEAPA in my back meadow.Mouthfeel – Carbonation is moderate, nice. Really soft mouthfeel, no harshness from excess sulfate, carbonation, IBUs, or raw hop punch.

Drinkability & Notes – It is difficult to top a really good homebrewed hoppy beer: no issues with age, heat exposure, aroma scalping, or filtration!

Changes for Next Time – Not much to adjust on this one. At this point I’m not sure how much the WY1318 in combination with the GigaYeast really accomplished. When it was first kegged the Conan was muted slightly compared to the isolates I’ve used from The Yeast Bay and East Coast Yeast, but it reminds me more and more of a pure Conan beer. There are always new hop varieties and combinations to try out, but the base is stellar as is! Eventually I’ll have to try adding some honey malt which is a popular option, Golden Naked Oats might be nice too!

Simcoe & Daughters

Recipe Specifics
———————
Batch Size (Gal): 12.00
Total Grain (Lbs): 27.50
Anticipated OG: 1.062
Anticipated SRM: 4.0
Anticipated IBU: 34.6
Brewhouse Efficiency: 74 %
Wort Boil Time: 90 Minutes

Grain
——–
85.5% – 23.50 lbs. Rahr 2-row Brewer’s Malt
14.5% – 4.00 lbs. Flaked Wheat

Hops
——
1.75 oz. Ella (Pellet, 10.20% AA) @ 60 min.
3.00 oz. Citra (Pellet, 11.50% AA) @ 30 min Hop Stand
3.00 oz. Mosaic (Pellet, 13.00% AA) @ 30 min Hop Stand
3.00 oz. Simcoe (Pellet, 13.00% AA) @ 30 min Hop Stand
2.00 oz. Citra (Whole, 11.50% AA) @ Dry Hop
2.00 oz. Mosaic (Whole, 13.00% AA) @ Dry Hop
2.00 oz. Simcoe (Whole, 13.00% AA) @ Dry Hop
2.00 oz. Citra (Whole, 11.50% AA) @ Keg Hop
2.00 oz. Mosaic (Whole, 13.00% AA) @ Keg Hop
2.00 oz. Simcoe (Whole, 13.00% AA) @ Keg Hop

Extras
——
1.00 Whirlfloc @ 5 min.
1.00 tsp Yeast Nutrient @ 5 min.

Yeast
——-
WYeast 1318 London Ale III
GigaYeast GY054 Vermont IPA

Water Profile
—————-
Profile: NE IPA

Mash Schedule
——————
Sacch Rest – 45 min @ 155F

Notes
——-
5/21/16 Made a 1 L starter with WY1318 on the stir-plate. Added the GigaYeast Vermont IPA to the same starter when I started brewing just to get it acclimated/oxygenated.

5/22/16 Brewed by myself

7 gallons of distilled with 9 gallons of filtered DC tap water. 12 g each CaCl and gypsum. 1 tbls 10% phosphoric. pH=5.48, a bit high so I added an additional teaspoon of phosphoric. Cold sparge with 2 gallons of distilled water. Collected 14 gallons of 1.053 runnings.

18 month old pellet hops added to the whirlpool immediately at flame-out. 15 minutes recirculation, 15 minutes settling. Chilled to 66F, then allowed to settle for 20 minutes. Ran off into two 8 gallon fermentors, oxygenated for 30 seconds with pure O2. Pitched half of the starter into each. Left at 62F to ferment.

5/25/16 Dry hopped each fermentor with 1 oz each of Mosaic/Citra/Simcoe (bagged and poorly weighted). Occasional agitation. Temperature up to 66F ambient.

6/1/16 Racked to two kegs with addition of bagged/weighted identical dry hop additions. Immediately into the kegerator and onto 20 PSI to carbonate quickly. FG 1.017, final pH 4.47.

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Source: The Mad Fermentationist

New England APA: Conan and London III

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