Tag: ipa

Retro IPA

stoutmakerLeave a comment

Oh the changes IPAs have gone thru in such a short time. The difference between one today and one from 20 years ago is very different. There used to be a malt component to them. Hops, yes, but there was malt to give it a little balance.

This is not the case any more. There was an arms race in on the hop side that changed IPA, and left everything one sided. But I want those forgotten IPAs. So lets get one going that have the roots of the past versions, but with maybe a bit of newer.

As you can see this is really just a old recipe I had that I swapped a few things to make it feel a bit modern but keep the original body and malt tones.

The bittering hop was Chinook and I changed to the Summit. So the IBU did go up a bit. And the Midnight Wheat used to be Black malt, so we won’t be getting and of the roast bleeding through.

And I will note that I did forget to adjust this recipe from my use of a mash tun to the Mash and Boil that I am using today,, so I am going to expect a bit less efficiency.

Normally I would be expecting around 1.060 for the OG using my tun. But pretty sure the MB will give me 1.054. I could easily add a bit more 2 row, but I probably won’t.

Next up going to be a saison. The snow shoveling months are coming so I will be needing an easy going beer, since all I seem to have right now are bigger ones.

IPA Picklels

stoutmaker1 Comment

Its Pickle time of the year so i thought I’d do some Hopasaurus pickles this time. Just gonna be adding the beer to where the water would be normally and see how it turns out.
First you need to get Hopasaurus from Titletown. (dont let em kid you about the Green 19 thing either)

For a quart jar:
About 2 large cukes sliced, or about 6 small pickling cukes, or 3 small summer squash or what ever they all taste the same.
1 1/2 cups vinegar. white or cider. I think cider is better
1 3/4 cups (or a regular bottle of IPA)
2 Tbs picking salt
1 tsp pepper corns
2 tsp dill seed
1 tsp red pepper flakes
garlic cloves smashed up a bit 1-2-3 per jar.
regular dill if you wanna use it

Cut the cukes however you want, lengthwise quarters, just slices whole,,, up to you.
then pack the jar with 2 or so cloves of the garlic, dill if you have it and the cukes.
these are squash
Then I sit the jar in some hot water to keep the jar hot while getting the brine ready
In a sauce pan mix the beer, vinegar and all the spices and bring to boil
And here is your warning now.. DO NOT look away. This will boil over faster than anything you have ever witnessed.
When it boils pour into your jar. let cool before putting lids on.
Done.
Finish the Hopasaurus.
Try to wait at least a few days before opening,, but I usually don’t