time, I was going for a double IPA (and ended up with a nicely-hopped, although quite malty, one at that), this time, I was going for a modified double IPA - well, essentially a Belgian-style double IPA. For the malt, I put in the exact same amount as last time: 14 pounds of extra pale malt extract, then I set about hopping the brew at the following schedule:
- 90 minutes to go: 2oz Simcoe (12.1% AA)Then, as with last time, I struggled to figure out a way to get the brewed concoction to get cold quickly. Just as with last time, I put it in the sink with ice surrounding the container. Although, at some point, I gave up and got it in the fermenting bucket. (We'll see if I can invest in or borrow someone else's cooling coil, etc.)
- 80 minutes to go: 1.5oz Chinook (11.4% AA)
- 60 minutes to go: .5oz Chinook (11.4% AA) & 1oz Columbus (15.0% AA)
- 45 minutes to go: 1oz Columbus (15.0% AA)
- 30 minutes to go: 1oz Summit (17.3% AA)
- 15 minutes to go: .5oz Summit (17.3% AA)
- 0 minutes to go: .5oz Summit (17.3% AA)
I then pitched the yeast, this time using Abbey Ale Yeast from White Labs, hoping that it can manage not only a higher ABV, but - more importantly, a nice Belgian flavor, as I had grown to enjoy tripels more than a year ago. I haven't had many IPA-tripel combinations that I have particularly enjoyed, so I figured, "Let's see if I can make a tripel and a double IPA...."
Time will tell....