Fer­men­ta­tion in Mo­tion IPA

Andy Miller, Great No­tion Brew­ing

Craft Beer & Brewing Magazine - - Recipes In This Issue -

This recipe is a nod to a hazy, juicy IPA that Great No­tion Brew­ing’s Andy Miller brewed at the 2017 Craft Beer & Brew­ing Mag­a­zine® Brew­ers Re­treat in As­to­ria, Ore­gon.

ALL-GRAIN

Batch Size: 5 gal­lons (19 liters) at pack­ag­ing Brew­house Ef­fi­ciency: 72%

OG (est): 1.067 FG: 1.012 IBUS: N/A ABV (est): 7% MALT/GRAIN BILL

10 lb (4.5 kg) Pil­sner 1.25 lb (567 g) wheat 1.25 lb (567 g) flaked oats 1 lb (454 g) Cara­pils 6 oz (170 g) Crys­tal 15

HOPS SCHED­ULE

0.25 oz (7 g) Mo­saic at FWH Yeast nu­tri­ent and ket­tle fin­ings at 15 min­utes 1 oz (28 g) Motueka at flame-out 3 oz (85 g) Mo­saic at flame-out 4 oz (113 g) Ci­tra at dry hop (see below) 4 oz (113 g) Amar­illo at dry hop 2 oz (57 g) Gal­axy at dry hop

YEAST

Im­pe­rial Or­ganic Yeast A04 Bar­bar­ian or some­thing sim­i­lar, such Ver­mont Ale (aka Co­nan).

DI­REC­TIONS

Mash in with 4.25 gal­lons (16 l) of wa­ter (166°F/74°C) and mash at 152°F (67°C). Sparge with 5 gal­lons (19 l) of 168°F (76°C) wa­ter. Boil for 90 min­utes. Do at least a 30-minute hop stand with the flame-out hops be­fore chilling. You will pick up most of your IBUS dur­ing this step, but don’t be tempted to put them in dur­ing the boil or to shorten the stand.

Pitch the proper amount of yeast, and fer­ment for roughly a week at 67°F (19°C). Al­low the tem­per­a­ture to rise to 70°F (21°C) af­ter vig­or­ous fer­men­ta­tion is done (usu­ally on day 3 or 4).

Dry hop for 7 days. Make sure to blan­ket your fer­men­tor with CO2 while you dry hop to min­i­mize oxy­gen pickup. Con­sider adding the dry hops in two dif­fer­ent ad­di­tions, 3 days apart. Gen­tly swirling the fer­men­tor ev­ery cou­ple of days is also help­ful.

BREWER’S NOTES

In the grain bill, any Crys­tal 15 or light crys­tal malt will work. I en­cour­age peo­ple to try dif­fer­ent ones and find out what they like.

“They have very sim­i­lar grain bills,” Miller says. “Juice Box has a few more bags of base malt and sugar in the recipe to make it a dou­ble. Mak­ing sin­gle IPAS and dou­bles, we strug­gle with dif­fer­ent things. With a sin­gle, es­pe­cially 6 per­cent ABV, we are fight­ing to keep our fi­nal grav­ity from get­ting too low. We do that by mash­ing high, at 153–155°F (67–68°C) de­pend­ing on the beer. We also use dex­trine malts for that pur­pose and tend to leave sim­ple sug­ars out of the recipe. When we make a dou­ble, we are fight­ing to do the op­po­site. We mash low, do not use dex­trine malts, and use sim­ple sug­ars to help dry it out.”

With any hazy IPA, Miller ex­plains, you want your chlo­ride to sul­fate ra­tio to be some­where in the neigh­bor­hood of 1:1 to 2:1 in fa­vor of chlo­ride. This cre­ates a fuller, softer mouth­feel and lets the fruit-for­ward and juicy fla­vors of the hops re­ally shine, he says.

“I think the most im­por­tant thing for [brew­ers] is to taste the beer in ev­ery part of the process,” says Miller. “Smell your hops be­fore you dry hop. If they don’t smell awe­some, use some­thing else. Taste your wort and get ac­cus­tomed to the bit­ter­ness level that you like. Some hops can have an un­pleas­ant bit­ter­ness, and you will taste it in the wort. Taste the grain be­fore you mash in. It will help de­velop your palate.”

You might have gath­ered from Great No­tion’s beer names that the brew­ery draws in­spi­ra­tion from the culi­nary world. “We are food­ies,” says Reiter. “So be­sides New Eng­land–style IPAS, we also spe­cial­ize in ‘culi­nary-in­spired’ sours and stouts. Many of our beers are named af­ter food dishes, such as a Dou­ble Stack (im­pe­rial stout) of pan­cakes or Blue­berry Muf­fin (sour ale) or Key Lime Pie (gose).”

Great No­tion has put it­self on the map for its un­ortho­dox ap­proach to IPA brew­ing and ab­stract, food-friendly beer fla­vors, and also through the many brew­ery col­lab­o­ra­tions they’re par­tic­i­pat­ing in across the coun­try. Fort Ge­orge Brew­ery in As­to­ria in­vited Great No­tion and Reuben’s Brews (Seat­tle) to brew the 3-Way IPA with them. This beer, a sym­bol of the up­com­ing sum­mer, is a Fort Ge­orge an­nual tra­di­tion. Each year they ask two other brew­eries known for their IPAS to par­tic­i­pate. The 3-Way IPA 2017 is an un­fil­tered, fruit-for­ward IPA brewed with Aza­cca, X331, Mo­saic, and Ci­tra hops. The beer will be avail­able on draft at se­lect North­west lo­ca­tions and in cans this sum­mer.

“Adam Rob­bings is mak­ing some amaz­ing beer at Reuben’s. And the Fort Ge­orge guys are awe­some. Not only do they make good beer, but they are re­ally good peo­ple,” says Miller.

In less than two years, Great No­tion has proven it­self more than ca­pa­ble of brew­ing world-class beer, de­spite its un­prece­dented ap­proach to IPA for its lo­ca­tion and home­brew-only back­ground. They’re proud of their New Eng­land–style IPA, and they hope that their busi­ness will al­ways be an ex­ten­sion of their garage.

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