Southern Hemisphere IPA Tasting Notes

Southern Hemisphere IPA Tasting Notes

An unintentionally hazy IPA featuring all 2017 NZ/AUS hops.

As soon as the 2017 southern hemisphere hops became available, I decided it was time to brew an IPA featuring some varieties with which I had little experience.

 

After researching availability with my vendors and bouncing around a few different ideas, I narrowed my focus down to Pacific Jade, Waimea, and Rakau.  Galaxy is one of my go-to APA/IPA varieties but given limited supply, I decided it would be included in the recipe but not necessarily featured.

 

The goal of this recipe was to create a tropical fruit-forward IPA with enough bitterness to support a fairly high ABV.  Given the Southern Hemisphere theme, I went with Patagonia Extra Pale Ale as the base malt.  Its relatively low protein makes it a good choice for IPAs.  For yeast, the White Labs WLP009 Australian Ale Yeast seemed the most logical choice both for its namesake and ester profile.

 

Thanks to Brian from the BBS Homebrew Club for splitting the batch with me.  My instructions below for dry hopping were for my 5 gallons only.

 

On brew day Brian was left to man most of the sparge and boil as I was running the store.  Between the foreign gear and the club brew day going on, we somehow missed adding Whirlfloc to the boil...so as you can see in the photo the beer is more than a little bit hazy.  I could have fined with gelatin or Biofine if the haze bothered me, but I was not concerned.

 

When I racked the beer into the keg after the initial dry hopping, the hop aroma was great.  Unfortunately, before I could cold crash and force carbonate the beer, I had to polish off another keg that was in the kegerator.  Despite purging O2 and pressurizing the keg, when it was on tap and ready to drink about about ten days later I felt the nose had disappeared.  To make up the difference I added another three ounces of hops, and thankfully that did the trick!

 

Southern Hemisphere IPA (10 Gallons)

OG: 1.080
FG: 1.016
(8.4% abv)

 

Malt

26 lbs Patagonia Extra Pale Ale

10 oz. Acidulated Malt

10 oz. Caramel 40

6 oz. Crystal 15

4 oz. Crystal 75

1 lbs Corn Sugar (added during boil)

 

Hops

1.5 oz. Pacific Jade @ 60

1.5 oz. Pacific Jade @ 10

2 oz. Galaxy @ 5

4 oz. Waimea Steeped 30 minutes after boil

 

For my 5 gallons:

2 oz. Pacific Jade Dry Hopped 4 days

1 oz. Waimea Dry Hopped 4 days

2 oz. Rakau Dry Hopped 4 days

1 oz. Pacific Jade Dry Hopped in the keg

2 oz. Rakau Dry Hopped in the keg

 

Yeast

WLP009 Australian Ale Yeast (2L yeast starter)

 

Procedure

90-minute mash @ 150 degrees F using Englewood, CO water adjusted to match Yellow Ale Bru'n Water profile.  Lautered to ~13 gallons pre-boil volume.  75-minute boil with first hop addition @ 60 minutes.

 

Fermented in temp-controlled chest freezer 66 degrees F 12 hours, 68 degrees 4 days, then increased 2 degrees F per day to 74 degrees and held 2 additional weeks before dry hopping.

 

Tasting Notes

 Aroma: Big tropical fruit combined with a hint of spice and jasmine.  No detectable malt but a hint of sweetness possibly from the hops is noted.

 

Appearance:  Significantly hazy, quite opaque light yellow color with an off-white head.  While slight haze would be acceptable for a double IPA it's a bit beyond that point.

 

Flavor:  Juicy.  Extremely mild bitterness with a hoppy, citrus and jasmine finish.  The flavor is not nearly as bitter as the nose implies, so this is kind of similar to the NEIPAs that are fashionable right now.  Frankly, I'd prefer more bitterness and will consider adding a flavor addition of the hops in future iterations.

 

Mouthfeel:  Moderate carbonation with a crisp finish.  No lingering bitterness despite the large amount of hops.  Slightly warm alcohol but not assertive or overpowering.

 

Overall Impression:  This is a really nice, juicy IPA.  While there may be some work to do to improve the clarity and add a small amount of bitterness, this is a really easy-to-drink beer that comes in at 8.4% ABV.  If I were to enter this beer in a competition, it would lose significant points for missing the middle bitterness, and since the hop aromas were balanced towards tropical fruit it would probably lose points for not having enough "hoppiness" (i.e. not the classic NW American hops), but as a beer to drink at home it's really nice.

 

Stay tuned for future versions and recipes!