Tuesday, June 5, 2018

Batch 212, Yet another variation on the Guava IPA

I didn't have enough grain to do a full 10 gallon batch, so this one is only 7.5, plus I changed up the hops, just because that's what I had on hand.

7.5 gallon batch

15.5 lb 2-row
2.5 lb white wheat
3 lb guava juice concentrate (4 cans Winco frozen guava juice)

Mashed at 156F with 7 gallons 165F water, pH adjusted to 5.3. I did get some calibration liquids for my pH meter, so this should be dead on. I've never calibrated it in the 5 years I've had it, but I think it was pretty accurate the whole time.

Hops:
2.5 oz Magnum, 60 min
2 tsp Irish Moss, 15 min
2 oz Citra pellets, 5 min
1 oz Cascade, 5 min

60 minute boil. I usually do 90 minute boils since I think it helps with clarity, but the guava IPAs are never clear, so I just did a 60 minute boil. Plus, I didn't start brewing until 6 pm, and wanted to get to bed at a reasonable hour.

Added the guava juice directly to the fermenter, then oxygenated and pitched

Wyeast 1272 from previous batch, 2 quarts.

OG before adding guava: 1.054, after: 1.060
IBUs should be right at 80.

4 Sep 18: Did a side-by-side tasting of this versus Short Brewing's Freedom of '78. Theirs is prettier in that is was nice and clear, whereas mine always comes out cloudy. Color-wise, they were very similar. Both are a medium body and neither have a  particularly high IBU. Theirs also had a more prominent guava aroma. So here are a few notes for when I make this next:

1) use the guava paste in addition to the Winco frozen concentrate. I think the paste gave a better guava flavor. Add the paste just before pitching the yeast, or maybe add it to the boil kettle at the end so the paste can dissolve in the hot wort.
2) add the frozen concentrate at the end of fermentation rather than at the start. That should cause the fermentation to continue and let the guava aroma be retained rather than being blown off as it is when added at the start, similar to how I add fruit to cider.
3) do a full 90 minute boil, and after kegging, let it settle for a couple of weeks then transfer to a new keg, leaving as much debris behind as possible. Pay attention to my notes about clarity.

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