I want to name today’s brews — a partigyle double batch, both in the AIPA-ish style — simply “IPA” but I want to write it in the other IPA — the International Phonetic Alphabet. Apparently, that looks like this:
aɪ pʰiː eɪ?
If I planned on bottling it, I’d probably have fun doing up a label, but I’ll almost certainly be kegging these two batches.
As I mentioned, this is to be a parti-gyle brew, and instead of blending runnings, I’m simply going to cap the mash and let it sit for an hour more before pulling the second half of the runnings. 25L for first half, 25L for the second half. Since I have two heat sticks, I can easily just boil both out on the balcony and then bring them indoors to chill and rack them into fermenters.
I’m experimenting here with making a normal AIPA (using Pacific Gem as the single hop, to see if I get any blackberry flavor from it), and then a smaller, micro-IPA of less than 4%, with a heavy dose of late hops. The idea is to get proportionally similar levels of bitterness, but also equally intense levels of hop flavor and aroma. We’ll see how that plan fares.
The recipe is simple. The main mash is 3kg each of Vienna, Munich, and Pilsner malt, plus 750 grams of Carahell, 300 grams of Melanoidin malt (yes, for an over-the-top maltiness), and 250 grams of Caramunich II, mainly for color. The wort should be about 1.063-ish for the bigger beer, the Wonmisan aɪ pʰiː eɪ?.
The hop schedule for this is simple: 10g at first wort, 15g at 30 minutes, 20g at 20 min, 25g at 10 min, 30g at 5 min, and another 30g at flameout, plus a substantial dry hop addition when it’s in the keg. I will ferment this brew with California Ale Yeast, using the cake from the low-ABV braggot that I’ll be racking to a new carboy to clear later today.
My goal for this particular brew is simply to make a good solid IPA, and to test whether Pacific Gem actually has a blackberry flavor that I can detect. If I decide I want a little more complexity, I’ll find another hop to add for dry hopping, and that should do the trick.