The other twist on this brew is that I'm using Jarrylo hops, a relatively new variety. They're not particularly intended for IPAs, but an IPA seems like a good way to showcase hop character, particularly in the late additions and dry-hop. Because Jarrylo is described as having notes of banana, pear, and spice, I figured some more citrusy/fruity varieties would meld well for the bittering and flavor hops additions. So, Citra and Mosaic are also in the mix. When smelling the Jarrylo hops pellets, I get a fair bit of pepper and maybe some fruitiness behind that. Perhaps it's a mistake to dry hop with this one for an IPA, but that's what homebrewing is all about!
Jarrylo Session IPA
- 5.25 lbs. 2-row malt (Great Western Malting Co.)
- 3.75 lbs. Borlander Munich Malt (Briess)
- 0.5 lbs. caramel Munich 60L (Briess)
- 1 oz. Citra hops pellets (13.2% alpha), 15 minute boil
- 1 oz. Mosaic hops pellets (12.8% alpha), 10 minute boil
- 2 oz. Jarrylo hops pellets (14.2% alpha), 2 minute boil
- 2 oz. Jarrylo hops pellets (14.2% alpha), 2 week dry hop
- 1 pkg. Vermont Ale ("Conan") yeast, The Yeast Bay (prepared in 1L starter)
- 1 tsp. Irish moss (10 minute boil)
- I mashed in with 3.75 gallons of water at 169.8°, to hit a mash temperature of 156°. The mash was down to 153.5° after 25 minutes and 150° after 45 minutes. After 50 minutes, I added 1.1 gallons of water at 190°, to raise the mash temperature to 156°. I elected to use a shortened mash procedure in order to add a tiny extra bit of body to the final beer (per the session beer workshop I went to at AHC). So, only 60 minutes passed between when I mashed in and when I collected the first runnings.
- I vorlaufed and collected the first runnings, and added 3.75 gallons of water at 179°, which raised the mash bed to 166°. I let it sit for 10 minutes, vorlaufed, and collected the remainder of the wort.
- I collected a total of 6.9 gallons of wort with a gravity of 1.037. This equates to an extract efficiency of ~75%.
- I started the boil, and added the hops per the schedule above.
- After 60 minutes of boiling, I turned off the heat and chilled the wort to 70°. Then, I pitched the yeast and set the beer to fermenting, at 68°. I brewed this batch on 30 December 2015. Starting gravity was 1.047.
- Note on the yeast starter: Because I am liking the Conan strain, I overbuilt my starter. I made 1.6 L of a 1.040 gravity, and set aside 0.6 L for my next batch (~100 billion cells, approximately).