This is a ongoing "Naked:" hop experiment using Russian Rivers Row 2 Hill 56 base grain.
Columbus was the first modern hop downfall. Columbus, being such a high alpha hop, was grown to excess though the late 2000's. Creating thousands of pounds siting outside the palletizing factories. Farmers, unwilling to spend more money on palletizing this hop and enter it into a flooded market, sat in inventory for years. Due to this oversaturation, Columbus had a low price point. Almost to low to sustain. Causing farmers to change over to different, more profitable varieties. Homebrewers who knew a good deal picked this hop up by the pounds. By then, the damage was done. Homebrewers didn't want to spend much over the faux low price point on this hop they became accustomed to. It also gave the hop a bad name to some newer homebrewers. Who looked at Columbus as a low cost, subpar hop. The reality is, Columbus is a beautiful hop, very closely profile wise to Chinook and Galena (In my experience) which is why I chose to include Columbus into this hop experiment.
The parameters are the same. The grains would stay the same as the Russian River, Row 2 Hill 56 Pale ale recipe. The IBU's would be adjusted to stay the same as the original recipe. The dry hopping would stay at 2 ounces. The brew day was uneventful. All the numbers hit spot on.
Aroma: Mr. Clean-ish, showing a little pine chemical nose to it. Maybe even closer to Pinesol. Big hints of a resinous dank character, only a big classic American hop can provide.
Appearance: Amazing clarity. (No finings) The most brilliant golden sunshine yellow liquid makes this appear quaffable. Carbonation bubbles were still running up the side of the glass as I wrote this. The head as the smallest bubbles I've seen using this base recipe. Solid white head at about half an inch when poured correctly. The head tends to linger for the duration of the tasting. Which, appearance wise is awesome.
Flavor: This might be as good as the original recipe. The Columbus hops stand out perfectly with the amount of body this beer gives. These are not Simcoe, but they create a tasty array of pine, citrus and dank profiles. The bitterness is spot on, previous recipes created a wee high bitterness for the style. Although this corrected IBU matches perfectly to the original batch. Absolutely clean finish, no off flavors or fermentation issues.
Mouthfeel: The amount of body paired against the hops is well balanced for the style. Perfect carbonation.
Overall Impression: This beer is so drinkable it's hard to put down. This might be better than the Chinook version, which I loved and was the previous front runner. This once again shows the base grain for this recipe is outstanding. Able to hold up to most hops.
Brewing Timeline/Notes: This was the first time I used leaf hops during this test. Which might explain the lower bittering notes. But the IBU's was adjusted for that. So it could just be the hops.
|American Pale Ale|
|Type: All Grain||Date: 06 Jul 2014|
|Batch Size (fermenter): 6.00 gal||Brewer: Chris Lewis|
|Boil Size: 6.86 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Lewys Tower|
|End of Boil Volume 6.24 gal||Brewhouse Efficiency: 72.00 %|
|Final Bottling Volume: 6.00 gal||Est Mash Efficiency 72.0 %|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): 40.0|
|Est Original Gravity: 1.052 SG||Measured Original Gravity: 1.053 SG|
|Est Final Gravity: 1.015 SG||Measured Final Gravity: 1.010 SG|
|Estimated Alcohol by Vol: 4.9 %||Actual Alcohol by Vol: 5.6 %|
|Bitterness: 42.5 IBUs||Calories: 175.5 kcal/12oz|
|Est Color: 5.3 SRM|
|Mash Name: Single Infusion, Light Body, No Mash Out||Total Grain Weight: 12 lbs|
|Sparge Water: 4.55 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 72.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.3|
|Pressure/Weight: 10.59 PSI||Carbonation Used: Keg with 10.59 PSI|
|Keg/Bottling Temperature: 41.0 F||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 65.0 F|
|Primary Fermentation: Started at 64° for 4 days, then slowly rising to 72° over the next 5 days|