21A American IPA
Smashadelic
ABV6.2% OG1.055 FG1.008 IBU56Against the style · 21A American IPA
- ABV 6.2%, style 5.5% to 7.5%
- OG 1.055, style 1.056 to 1.070
- FG 1.008, style 1.008 to 1.014
- EBC 10, style 12 to 28
- IBU 56, style 40 to 70
- BU/GU 1.02, style 0.63 to 1.11
Grain bill
| Gladfield Ale Malt | 6.5 kg | 100% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Protofloc | half tsp @ 10 min |
Hop schedule
| Hop | 60 min | 20 min | 10 min | WP 75°C | DH#1 |
|---|---|---|---|---|---|
| Superdelic 300 g | 10g | 30g | 45g | 65g | 150g |
Yeast
| LalBrew Verdant IPA | 2 packets |
Water additions
| Calcium Sulphate | 2.5 g |
| Calcium Chloride | 5 g |
| Lactic acid (88%) | mash |
| Lactic acid (88%) | sparge — to pH 5.5 |
Tasting notes
Variation on a League of Brewers recipe
Owen describes this as a variation on a League of Brewers recipe he brewed three years ago, the 2023 SMASHadelic. The single-malt, single-hop spine carries over. Gladfield Ale Malt stands in for the Thomas Fawcett Maris Otter, and the total Superdelic charge went up.
None of the extra hop went to bitterness. The 60-minute addition was cut by more than half and the dry hop tripled, shifting the weight of the beer off the front of the boil and into the fermenter. Water additions were aimed at being chloride-forward, in Owen’s words, “to push the sweetness and body and soften the bitterness so the beer reads juicy rather than crisp”.
Dry hop on day four
The dry hop also moved forward, from day 7 to day 4, and it was called on gravity rather than the calendar: SG 1.018, yeast still working, deliberately into active fermentation for biotransformation to unlock thiols and accentuate the fruity, juicy qualities of the hop.
Two packets of Verdant IPA, where the 2023 batch ran BRY-97. Primary went at zero pressure for the first four days. Pressure came up to 15 psi with the dry hop, temperature was then raised to 21°C and held there to day 10, and from there stepped down to 8°C by day 14. Carbonation came off the spund rather than a gas bottle, 12 psi at the bottom of the step-down for roughly 2.2 volumes. 21 litres into the keg, at NZ$3.65 a litre.
How it turned out
Owen on the finished beer: “a well rounded hop forward flavoursome ale. Not bitter, but very hoppy with the fruity and juicy Superdelic flavours coming to the fore.”