Grain Bill – 10 Gallons
- 33 lbs. – 2 Row Pale Malt (American)
- 1 lb. – CaraPils Malt
- 1lb flaked oats
- 1lb crystal malt
Hop Schedule
- 2 oz magnum at 90 minutes
- 2 oz Simcoe at 90 minutes
- 8 oz hallertau at flame out
- 8 oz hallertau dry hop
Yeast
White Labs California Ale Yeast (WLP001) – 1800 ml starter
Mash/Sparge/Boil
Mash at 150° to 152° for 60 min.
Sparge as usual
Details
- O.G. 1.085
- F.G. 1.010
I brewed this beer and fermented it out over a month. Temperatures where a little on the warmer side – 75-80 degrees, maintaining closer to 72 during the height of early fermentation. I let the temps rise after a few days. Racked to secondary for two weeks and filtered off of the trub. The nose is composed of a dense bouquet of orange, dry malt, and fragrant hops. The flavor is a balanced blend of dry malt sweetness, alcohol and floral dense hops. The flavor profile is a mix between the Green Flash DIPA and the Green Flash West Coast IPA. The alcohol content is warming and covered well by the hops. If I were to brew this again, I would alter the schedule to produce a beer with a bit less fermentable sugar. The 9.5% alcohol or so will catch up with you. The flavor however is very satiating. Two of these beers is completely satisfying. The head retention and lacing are simply amazing. The beer pours with a three finger dense white head, which remains until the last sip – perhaps due to the hops and the flaked oatmeal grist. The recipe idea while similar to Russian River’s noble experiment is not executed in exactly the same manner. Russian River’s brew is more delicate, this noble experiment with the addition of some higher alpha acid American hops tends more towards the traditional west coast IPA style.
Did I mention that with this amount of lupenin from the hops, you’ll be lucky to stay up past nine thirty?
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