Wednesday, February 25, 2015

More Eastchester, Blood Orange IPA

Brewed some more Eastchester...but not really. This third batch turned out to be entirely different than the other three. I believe I topped up the fermenter too much so the color was completely off (paler, not red) and the flavor muted. The hops are played down quite a bit with just a mild hoppy flavor with the crisp pale ale maltiness instead of a robust red ale character. It's rather surprising how much the additional water changed the beer compared to previous batches. It's still a decent beer, but not as dynamic as the other two batches. The first batch was fruity, hoppy and with a rose water-like aroma that was quite nice. The second batch had more hops -- I added additional Chinook pellets along with the whole "Eastchester" hops -- and it turned out massively hoppy. So, the third batch which comes across as a mild English Pale Ale, but really more a standard bitter. The recipe for this third batch of Eastchaster was basically the Brewer's Best Red Ale kit with one and a half ounces of whole Chinook hops boiled for 25 minutes and two ounces steeped at the end of the boil while the wort was chilling for about 25 minutes. Admittedly not a very aggressive hopping schedule. I probably should have supplemented with the pellet hops that came with the kit, but I wanted to keep all the hops the same.

Meanwhile, I've brewed a Belgian-style IPA with blood oranges. I used the zest from five blood oranges which also juiced and added to the fermenter. I kept the malt bill simple, using two cans of Briess Munich LME, 12 ounce of left over pilsner DME and one pound of clear Belgian Golden Candi Syrup. I using Falconer's Flight 7C's as a bittering hop with one ounce boiled for 60 minutes. I added the Zythos blend at 45 minutes (or 15 minutes left in the boil) and I dry hopped with one ounce of Equinox. I also added two ounces of ground black peppercorns that I let sit in vodka for three days. I added the black pepper to the secondary with the dry hops. The whole works was fermented with Wyeast 3522 at about 72 degrees. This beer is still sitting in the secondary with its dry hops where it will sit in the kitchen fermentorium for another three or four days before I bottle it.