Hop Goblin DIPA Revisited & Tasting Notes

Not bad for only Irish Moss

Last year I brewed a big American Double IPA (maybe even a Triple IPA by some standards) The concept was to brew this beer every 3 to 4 months and bottle most of it, discouraging me from picking up a $6-7.00 22's at the liquor store every week.  I fell in love with the name but not the beer.  It started to get to malty for my taste and then some of the bottles started to get a little funky after a couple weeks.  I contribute this to being stored badly and dirty beer lines on my Blichmann Beer Gun. So I wanted to re-look at the recipe.  Starting off with Nathan Smith's "The Dankness" which I had the pleasure of drinking while at GABF a couple years back I got to work.

The recipe ended up loosely based on Nate's recipe hop wise, but pretty spot on for the grains.  I really wanted to dry hop the fuck out of it and I did.  With over 5 oz of dry hops tossed into the carboy.  Summit is quickly becoming on of my favorite hops.  Sticky and dank with the high AA% that makes it a workhorse.  Plus the price can not be beat.


Aroma: An intense resinous character fills the insides of my nose.  A mixture of sweet and piney notes play for attention.  The sweet hop resin comes off as a sweetness, close to a overripe onion and spruce.


Appearance:  Yellow to Amber in color with a solid fluffy white head.  I feel the color is perfect for the Double/Triple India Pale Ale.  Good lacing throughout the tasting. 4 minutes of continuous bubbles running up the side of the glass.  On the clear side, maybe a little chill haze present.  Once it started to warm up the beer really cleared out.  (only Irish Moss was used, no Gelatin on this batch)



Flavor:  Now you know this is a big IPA, without a doubt.  However the maltyness really works with the resinous hop character, creating an illusion of balance.  The summit hops really come into play.  I do get a little sweet onion at the start of the sip, but it is quickly covered up with a foresty Simcoe flavor.  I don't know if I love or hate the small sweetness this beer gives off, although it could be the alcohol creating it and not the summit hops.  Bitterness is cleanly covered over by the smooth hop transition to aroma flavoring hops.  Leaving no traditional bitterness flavor.  A giant bouquet of forest and pine fill the aroma, leaving a little rye like spice.  No off flavors, very clean fermentation qualities. 


Mouthfeel:  The massive amounts of hops really work with the malt making a sticky like resin combination on my palate.  Not gummy, but resinous.  If you've had a resinous beer, you'll understand.  Great carbonation and body for the style. 


Overall Impression:  Overly drinkable Imperial IPA, or is it a Double IPA? Love the amount of bittering hops that combine into the awesome flavor additions.  The downside is this beer uses over 12oz of hops, the good news is they are mostly cheap hops if cost is a factor.  This is a must brew.


Brewing Timeline/Notes:  This was brewed the beginning of August and fermented for about 10 days before be racked over to a secondary.  That settled out for a couple days then I racked it and kegged the beer.  It was cold crashed for 2 weeks then carbed.  I've been wanting to BottleGun it but I just can't find the time to do so.  I think its because I love having it on draft.

 

Hop Goblin #2

Imperial/Double IPA

Type: All Grain	Date: 8/3/2013
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 7.27 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 75.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 42
Taste Notes: Posted above
Ingredients
Ingredients Amt Name Type # %/IBU 15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.2 % 2 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 10.7 % 14.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.8 % 6.4 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 2.1 % 6.4 oz Sugar (10.0 SRM) Sugar 5 2.1 % 0.50 oz Bravo [15.50 %] - Boil 60.0 min Hop 6 20.3 IBUs 0.50 oz Summit [17.00 %] - Boil 60.0 min Hop 7 22.3 IBUs 1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 2.00 oz Citra [12.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs 2.00 oz Summit [17.00 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs 1.00 oz Bravo [15.50 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.00 ml] Yeast 13 - 1.20 tsp Yeast Nutrient (Primary 3.0 days) Other 14 - 2.50 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs 2.50 oz Summit [17.00 %] - Dry Hop 10.0 Days Hop 16 0.0 IBUs
Beer Profile
Est Original Gravity: 1.086 SG	Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 9.6 %	Actual Alcohol by Vol: 9.6 %
Bitterness: 42.6 IBUs	Calories: 295.2 kcal/12oz
Est Color: 6.2 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 18 lbs 11.2 oz
Sparge Water: 3.75 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Saccharification Add 22.88 qt of water and heat to 149.0 F over 0 min 149.0 F 60 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 3.75 gal water at 168.0 F
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 4.53 oz	Carbonation Used: Co2
Keg/Bottling Temperature: 41 F	Age for: N/A
Fermentation: My Aging Profile	Storage Temperature: 41.0 F
Fermentation Notes
Primary Fermentation: 10 days, starting at 63 degrees ramping to 68 on the last 4 Secondary Hold:  2 days at room temp to settle out any remaining trub. Keg Cold Crash:  16 Days at 41 degrees then hooked up to Co2.