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Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew: Kind Kitten – Session IPA

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Today we brewed up a 25 liter batch of a session IPA. We were aiming for below 3% ABV, but we will see how dry it ferments. The techniques we employed for getting a full flavor and low alcohol level were:

  • A high mash temperature of 70° C
  • The use of flavorful base malt (Vienna, Maris Otter, Munich and Rye) together with 10% Crystal malts and 5% each of Melanoidin and Biscuit malt.
  • A poorly attenuating yeast (WLP002)
  • Low levels of bittering hops, but huge amounts of late hops

The brewday went quite smoothly, and we ended up with about 28 litres of 1.035 wort. Didn’t dare fill the fermentation vessel that full, so 2 litres went down the drain unfortunately. Will let this ferment for about a week, after which I’ll dry hop for a week and then keg (with keg hops!). I will be force carbonating this one, to ensure there will be no extra alcohol from the priming sugar. I’m hoping this one stays at about 1.014, with all the speciality malt and the high mash temperature, which would give it an alcohol content of around 2.7% ABV. The small taste sample I had was quite promising, but it is always hard to say prior to fermentation how a batch will turn out. My biggest fear is that the mixture of speciality malt will make this a muddled and watery mess. Stay tuned for updates! Tomorrow it is time for the 100% Brett IPA.

Recipe: Kind Kitten
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 33 l
Post Boil Volume: 30 l
Batch Size (fermenter): 25 l   
Bottling Volume: 23 l
Estimated OG: 1.037 SG
Estimated Color: 19.9 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt            Name                                     Type     #   %/IBU         
7.70 g         Calcium Chloride (Mash 60.0 mins)        Water Ag 1   -             
2.90 g         Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Ag 2   -             
1.20 g         Salt (Mash 60.0 mins)                    Water Ag 3   -             

2.000 kg       Vienna Malt (Weyermann) (5.9 EBC)        Grain    4   40.0 %        
1.000 kg       Pale Malt, Maris Otter (Thomas Fawcett)  Grain    5   20.0 %        
0.500 kg       Munich II (Weyermann) (16.7 EBC)         Grain    6   10.0 %        
0.500 kg       Rye Malt (9.3 EBC)                       Grain    7   10.0 %        
0.250 kg       Biscuit Malt (45.3 EBC)                  Grain    8   5.0 %         
0.250 kg       Caramel/Crystal Malt - 30L (59.1 EBC)    Grain    9   5.0 %         
0.250 kg       Crystal Rye Malt (Thomas Fawcett) (157.6 Grain    10  5.0 %         
0.250 kg       Melanoidin (Weyermann) (59.1 EBC)        Grain    11  5.0 %         

5.00 g         Centennial [10.00 %] - First Wort 60.0 m Hop      12  5.6 IBUs      
5.00 g         Citra [12.00 %] - First Wort 60.0 min    Hop      13  6.8 IBUs      
5.00 g         Simcoe [13.00 %] - First Wort 60.0 min   Hop      14  7.3 IBUs      
10.00 g        Centennial [10.00 %] - Boil 10.0 min     Hop      15  3.7 IBUs      
10.00 g        Citra [12.00 %] - Boil 10.0 min          Hop      16  4.5 IBUs      
10.00 g        Simcoe [13.00 %] - Boil 10.0 min         Hop      17  4.8 IBUs      
40.00 g        Centennial [10.00 %] - Aroma Steep 15.0  Hop      18  0.0 IBUs      
40.00 g        Citra [12.00 %] - Aroma Steep 15.0 min   Hop      19  0.0 IBUs      
40.00 g        Simcoe [13.00 %] - Aroma Steep 15.0 min  Hop      20  0.0 IBUs      

1.0 pkg        English Ale (White Labs #WLP002) [35.49  Yeast    21  -             

40.00 g        Centennial [10.00 %] - Dry Hop 0.0 Days  Hop      22  0.0 IBUs      
40.00 g        Citra [12.00 %] - Dry Hop 0.0 Days       Hop      23  0.0 IBUs      
40.00 g        Simcoe [13.00 %] - Dry Hop 0.0 Days      Hop      24  0.0 IBUs      
									

2 Comments

  1. Pingback: Suregork Loves Beer » Blog Archive » Homebrew: Kegging the Kind Kitten

  2. Pingback: Suregork Loves Beer » Blog Archive » Homebrew updates

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