LateHop

Late Hopped APA. Great aroma and flavor and surprisingly more bitter than anticipated.

Brewer:	ChriSto		Email:	-
Beer:	LateHop		Style:	American Pale Ale
Type:	All grain		Size:	5.7 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	35 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.1% v/v (4.8% w/w)
Grain:	9 lb. American 2-row 1 lb. American Munich .5 lb. American crystal 10L .5 lb. American crystal 40L
Mash:	82% efficiency
	151F for 75 min.
Boil:	60 minutes	SG 1.049	6.7 gallons
	IM at 15
Hops:	.25 oz. Amarillo (8.5% AA, 30 min.) .25 oz. Centennial (10.5% AA, 30 min.) .5 oz. Amarillo (8.5% AA, 15 min.) .5 oz. Centennial (10.5% AA, 15 min.) .5 oz. Amarillo (8.5% AA, 5 min.) .5 oz. Centennial (10.5% AA, 5 min.) .5 oz. Amarillo (aroma) .5 oz. Centennial (aroma)
Yeast:	S-05
Log:	It was a great day for brewing and efficiency was way up! Primary at 65F for 10 days. Secondary at 65F for 40 days, dryhopping last 10.
Carbonation:	medium
Tasting:	Note to file: USE FRESH HOPS!! I made this beer with some fairly old Amarillo & Centenniel hops which provided a nasty papery/ashy and astringent note upon racking to secondary. I was expecting some astringent notes from late hopping, but this was like the proverbial "sucking on a tea bag" definition. It was so bad that I almost dumped, but decided to keep since I was teaching a BJCP class and the off-flavors would be good to talk about. So, the beer rested in secondary another week before the class, and lo and behold, both the astringency and ashy flavor had dropped significantly, to the point that the students had a difficult time deducing off-flavors. I let it sit a couple more weeks, and then dryhopped the heck out of it with an oz. each of FRESH Cascade and Amarillo whole leaf. It has turned out nice with a wonderful aroma with the earthy/ashy bitterness more in balance. But, next time, I think I'll begin it with fresh hops so to stop the angst from the get-go.

Recipe posted 02/08/10.