AG#33 Double IPA – Fainting Goat

goats_graphic_revised

*A myotonic goat, otherwise known as the fainting goat, is a domestic goat whose muscles freeze for roughly 10 seconds when the goat feels panic. (Image from Irked Magazine).

I fancied brewing a biggish IPA of around 7.4%, akin to the strength of Magic Rock’s Cannonball, but the similarities end there. The malt bill is a little busy, and not my usual approach to brewing.  I like to read up on beer style and then work my own recipe around that.  This happens to be a brew that uses up a few odds and ends, and the resulting beer could be either inspired, or a messy waste of time, and hops.  The numbers below represent what actually happened, rather than the calculated recipe. 

Original Gravity (OG): 1.072
Final Gravity (FG): 1.012
Alcohol (ABV): 8.0%
Colour (EBC): 30
Bitterness (IBU): 72 (Average)

4.00kg Pilsner Malt (Dingemans)
1.00kg Amber Malt
0.22kg Melanoidin Malt
0.20kg Golden Promise Pale Ale Malt (Simpsons)
0.20kg Aromatic Malt
0.20kg Munich Malt
0.20kg Pale Wheat Malt
0.18kg Aromatic Malt
12g Summit (leaf) (17.5% Alpha) FWH
30g Ahtanum (pellets) (5.2% Alpha) @10 minutes from the end (boil)
30g Bravo (leaf) (17.3% Alpha) @10 minutes from the end (boil)
30g Centennial (pellets) (11.2% Alpha) @10 minutes from the end (boil)
30g Falconer’s Flight (pellets) (10.8% Alpha) @10 minutes from the end (boil) 
70g Ahtanum (pellets) (5.2% Alpha) dry hop
70g Bravo (leaf) (17.3% Alpha) dry hop
70g Centennial (pellets) (11.2% Alpha)
70g Falconer’s Flight (pellets) (10.8% Alpha) dry hop

Malt Miller West Coast Style Ale Yeast (dry) 1pkt of 15g

Strike temp of 75C, 15.0L liquor for 6.00kg grain. Mashed in at 66C (single step infusion).   Mashed for 75 minutes.   First runnings 1.100.  Sparged at 76C 18.0L liquor.  Collected 246L at 1.063. 90 minute boil.  

I collected 20L of wort, post boil, with an OG of 1.072.  Although on further inspection of the FV once it had settled, there was a couple of litres of hop matter.  This is consistent with the truly terrible run off from the boiler.  The hop stopper kept blocking up and I resorted to using a sanitised spoon to help things along.  Far from ideal.  Decided to stick with a stronger beer (albeit less of it). 

Pitched the West Coast Style Ale Yeast at 20C.

I’ll be transferring to secondary and adding the dry hops for 4 days.
30/04/14 Dry hop. All pellets as above, less Bravo.
04/05/14 Finished at 1.018, so 7% abv

 

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8 thoughts on “AG#33 Double IPA – Fainting Goat

  1. Interesting… You should make and retrofit a mesh Hop-stopper, I’ve never looked back since making mine.
    I’m not sure I’d have put 16% Amber in it, it can be a bold flavour.

  2. Looking good fella! You are gonna taste that amber, Melanoidin and aromatic like! 2 aromatic additions? end of bags?

    Never used falconer’s flight before! Whats it like?

  3. How are you getting on with the Malt Miller West Coast Style Ale Yeast…? I’ve just used it on the last brew, though it was very sloooooooow in comparison to US-05 (slow to start and slow to chomp).

  4. Pingback: Dried American Ale Yeast | broadfordbrewer

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