Fresh Hop Soul Glo NE IPA

I’ve made some changes in what has been a really great hazy ipa recipe. I decreased the oats and wheat a bit as I don’t find that more is necessary to get the haze. The important thing is the early dry hop which I added 24 hours into fermentation. For this one though, after about 5-6 days fermentation I will add 1 pound of fresh Idaho 7 hops as a dry hop addition for about 3-4 days before I keg. Hopefully the timing will work out right with harvest.

Should be an explosive beer for sure! I don’t really care for the intense green character that fresh hops contribute with hot side editions and so have taken another route that more commercial brewers seem to take. Cold side only fresh hops. Contributes some interesting and unique fresh hop characteristics without making your beer taste like cooked cabbage. Time will tell!

OG – 1.057
FG – 1.010
ABV – 6.2%
IBU – 28
SRM – 5.0

9 lbs. – US 2-Row Malt (72.7 %)
1.5 lbs. US White Wheat Malt (12.1 %)
1 lb. US Flaked Oats (8.1 %)
8 oz. US Carapils Malt (4.0 %)
6 oz. Honey Malt (3.0 %)

US Columbus (17.2 %) 0.50 oz @ 60
US Citra (13.0 %) 2.00 oz @ End (30 minute hopstand)
US Mosaic (9.2 %) 2.00 oz @ End (3o minute hopstand)
US El Dorado (15.0 %) 2.00 oz @ End (30 minute hopstand)

Mosaic – 1 oz. @ dry hop (after 24 hours of fermentation)
El Dorado – 1 oz. @ dry hop (after 24 hours of fermentation)
Citra – 1 oz. @ dry hop (after 24 hours of fermentation)

US Idaho 7 (Fresh Hops) 16.00 oz @ dry hop (after 5 days)

Mosaic – 1 oz. @ dry hop (after 7 days)
El Dorado – 1 oz @ dry hop (after 7 days)
Citra – 1 oz. @ dry hop (after 7 days)

Imperial A-34 Juice

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British Summer Ale

I’ve never brewed a British Summer Ale before but I’ve had some really great ones. With summer coming to an end and a freezer full of Jester hops, a new variety that is described as “tropical and fruity with hints of grapefruit, lychee, and blackcurrant”, it sounds like a perfect time to brew up my first.

OG – 1.043
FG – 1.011
ABV – 4.3%
IBU – 34
SRM – 3.8

5 lbs. – Maris Otter – (Thomas Fawcett Floor Malted)
3 lbs. – German Pils Malt
8 oz. – UK Wheat Malt
4.8 oz. – Rye Malt

UK Jester 0.25 oz @ 60
UK Jester 0.50 oz @ 30
UK Jester 0.50 oz @ 15
UK Jester 0.75 oz @ 10
UK Jester 1.00 oz @ 5
UK Jester 2.00 oz @ End (20 min. hopstand)
UK Jester 2.00 oz @ Dry-Hopped

Imperial A-01 House

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Summer IPA (2017)

I’ve been brewing a lot of hazy NE IPA’s this year so I figured I should even things out a bit and brew a nice crisp, citrusy NW IPA that makes since for the summertime. I’m bitting with Centennial because I’m out of Magnum and need to use these up. Amarillo, Mosaic, Citra combo is always nice and I’m fermenting with Imperial’s American Ale strain to keep things nice and simple. Should be a good late summer drinker.

OG – 1.059
FG – 1.012
ABV – 6.3%
IBU – 58
SRM – 4.9

2-Row Malt – 9lb 0oz (80.0 %)
White Wheat Malt – 1lb 4oz (11.1 %)
Caramel 20L Malt – 8.00 oz (4.4 %)
Carapils Malt – 8.00 oz (4.4 %)

Centennial (8.5%) – 1.25 oz. @ 60
Centennial (8.5%) – 1 oz. @ 20
Amarillo (7.0%) – 0.5 oz. @ 15
Amarillo (7.0%) – 0.5 oz. @ 5
Citra (11.0%) – 2 oz. @ hopstand (25 minutes)
Mosaic (13.0%) – 2 oz. @ hopstand (25 minutes)
Amarillo (7.0%) – 1 oz. @ hopstand (25 minutes)
Citra – 2 oz. @ dry hop (5 days)
Mosaic – 2 oz. @ dry hop (5 days)
Amarillo – 1 oz. @ dry hop (5 days)

Imperial A-07 Flagship

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Soul Glo NEIPA #4

This recipe is really close to perfect in my mind. The last edition I made with Nelson, Citra,
and Galaxy (#2) was almost perfect. I made a few minor tweaks that I think will make it even better. I lowered the initial bittering amount of Magnum to 0.75 instead of a full ounce. It could have been a little softer up front last time. I also added 8 oz. of Carapils and lowered the percentage of wheat and oats just a tad. I realized that I didn’t need near the amount to get the haze I was looking for and I think it will taste better by minimizing those a bit. I’m also using Imperial’s Juice strain instead of Wyeast London Ale III. Exact same strain so it doesn’t really matter.

OG – 1.064
FG – 1.012
ABV – 6.9%
SRM – 4.4
IBU – 29 (not counting whirlpool additions)

2-Row – 8.5 lbs. (68%)
White Wheat – 2 lbs. (16%)
Flaked Oats – 1.5 lbs. (12%)
Carapils – 8 oz. (4%)

Magnum (11.8%) – 0.75 oz. @ 60
Galaxy – 2 oz. @ end (30 minute hopstand)
Nelson Sauvin – 2 oz. @ end (30 minute hopstand)
Citra – 2 oz. @ end (30 minute hopstand)

Galaxy 1 oz. @ dry hop 1 (after 3 days fermenting)
Nelson Sauvin 1 oz. @ dry hop 1 (after 3 days fermenting)
Citra 1 oz. @ dry hop 1 (after 3 days fermenting)

Galaxy 1 oz. @ dry hop 2 (for 5 days after fermentation complete)
Nelson Sauvin @ dry hop 2 (for 5 days after fermentation complete)
Citra @ dry hop 2 (for 5 days after fermentation complete)

Imperial Juicy – 1L starter

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Mexican Lager (Kind of)

I haven’t made a lager yet this year because I haven’t been able to brew a lot so have wanted to get something in the keg more quickly when I actually had time to brew. But it’s summer and a lager must be made. I set out to create a quality Mexican Lager and I kind of am, the only problem is the LHBS was all out of Mexican Lager yeast. So I’m using Imperial’s version of Bohemian Lager yeast instead and hoping for the best. The rest of the recipe is the same so we’ll see. Should be a tasty lager regardless but hopefully it will be lime-worth!

OG – 1.048
FG – 1.012
ABV – 4.8%
IBU – 24
SRM – 2.8

Canadian Pils (Gambrinus) – 7 lbs. (77.8%)
Vienna malt – 1 lbs. (11.1%)
Flaked Corn – 1 lbs. (11.1%)

US Magnum (11.8%) – 0.4 oz. @ 60
Czech Saaz (1.3 %) – 3.00 oz. @ 15
Czech Saaz (1.3 %) – 3.00 oz. @ End

Imperial L-13 Global – 2L starter

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Summer Saison

I haven’t brewed a saison yet this year so I wanted to brew a fairly simply, dry, low ABV saison for warmer weather. My fermentation chamber is also full, so I wanted to brew a beer that could ferment at warmer temps. This is a fairly simple recipe where I think the Vienna malt and EKG hops will shine. Sticking fairly traditional here with malt/hop selections but will dry hop for a little something extra. Haven’t used Imperial’s Rustic strain. I guess it’s the Wyeast Farmhouse yeast which is fairly popular. I’ve had great luck with French Saison yeast but looking to change it up this time.

OG – 1.050
FG – 1.010
ABV – 5.3%
IBU – 30
SRM – 3.3

German Pils – 4lbs.
Belgian Pils – 2.5 lbs.
Vienna – 1.5 lbs
Flaked Wheat – 1 lbs
Dextrose – 8 oz. @ end

Magnum (11.8%) – 0.5 oz. @ 60
EKG – 1 oz. @ 15
EKG – 2 oz. @ end
EKG – 2 oz @ Dry Hop (5 days)

Imperial B-56 Rustic – 1L starter

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American Wheat (Hallertau Blanc)

This weekend I’m going to brew up a low alcohol American Wheat beer that I think will pair well with Hallertau Blanc hops. I did a hoppy belgian table beer earlier this year with Blanc and Jester hops. Wasn’t impressed at all but I think the Belgian Wit yeast does a lot to downplay the hop character. That’s the only thing I could conclude with how heavily I hopped it. I think an American wheat beer might let the hops shine through more and with the description of Hallertau Blanc hops, I think this is a good style to showcase them.

OG – 1.047
FG – 1.012
ABV – 4.5%
IBU – 27.7
SRM – 3.7

White Wheat malt – 4.5 lbs.
2-Row – 3.5 lbs.
Flaked Wheat – 1 lbs.
Rice Hulls – 8 oz.

Magnum (11.8%) – 0.25 oz. @ 60
Hallertau Blan (5.4%) – 1 oz. @ 15
Hallertau Blanc (5.4%) – 2 oz. @ 5
Hallertau Blanc (5.4%) – 4 oz. @ End (20 minute hop stand)
Hallertau Blanc (5.4%) – 5 oz. @ Dry Hop (5 days)

White Labs WLP320-American Hefeweizen Ale – 1L starter

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