January 25, 2010

Single-hop Columbus DPA

On our fourth batch of Double Pale Ale we used 100% Colombus hops from the Pacific Northwest for prominent citrusy hop aroma; it was also dry hopped for an additional resinous or grassy aroma. Some clean malty sweetness is found in the background, while fruitiness, from esters and hops, is also detected. Some alcohol can usually be noted, but this does not have a "hot" character. Color is golden amber to copper. An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs.

Brewer's Specs:

100% Colombus hops added at ten different times from start to finish

85% pale 2-row malt
10% Vienna malt
5% malted white wheat
50 pounds of local honey added to boil
105 minute boil

Fermented 7 days at 19 C with McCoy's house ale yeast

OG 23 Plato
90+ IBU
10% ABV

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