Wednesday, February 23, 2011

Dragon Slayer Belgian-style Double IPA Update

Almost six months ago I set out to brew a Belgian-style Double IPA. That would be a beer that had the malt bill of a quad with the hopping rate of a Double or Imperial IPA. Tonight I'm trying a bottle and it's rather interesting. First of all, the nose is very complex with caramel and fruitcake sort of hanging in a musty, boozy fog. The carbonation is high, but not completely out of control and makes for a rocky head. There is quite a bit of bitterness, rather harsh at one point somewhere in the middle, but this bitterness is cloaked in candied citrus flavors. The finish is dry and quite bitter. Perhaps the most succinct way to put it is it tastes like a Rogue Old Crustacean barleywine might taste if it was fermented with a Belgian Yeast. It will be interesting to taste this beer in six month, or year or two from now. The ingredients were very simple:

9 lbs Briess Pilsner DME
2 lbs Briess Weizen DME
3/4 lb cane sugar
2 ounces Chinook pellets at 11.5% AA for 60 mins
3 ounces Chinook pellets for 30 mins
1 ounce of Chinook pellets for 10 mins
3 ounces of Crystal whole hops for 5 mins
3 ounces of Sytrian Goldings dry hopped for 20 days
Fermented with two pouches of SafBrew T-58

Brewed September 18, 2010, racked eight days later and bottled on October 16.

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