145 for 60 min (1.3 qt/lb)
155F for 10 min (decoction)
170F for 10 min (decoction)
2.25 oz Warrior @ 90
1.00 oz ea Amarillo/Centennial/Chinook @ 30
2.50 oz ea Mosaic/Amarillo/Centennial @ 0
WLP002
Dry Hop 1: .5oz ea Amarillo/Mosaic/Apollo
Dry Hop 2: .5oz ea Apollo/Mosaic/Amarillo/Simcoe
Dry Hop 3: .5oz ea Amarillo/Mosaic/Apollo
Dry Hop 4: .5oz ea Apollo/Mosaic/Amarillo/Simcoe
Dry hop cycles of roughly 4 days
After cold crashing, drinks like a glass of stone fruit, melon, and citrus sherbet. There’s a bit of heat and green to it that one person swore reminded them of fresh (green) tobacco.
Beer still needs to be carbonated; will report back later.
[quote=“alphastanley”][quote=“Shadetree”]Looks like a barleywine to me, not an IPA.[/quote]There’s always a BJCP guy around…[/quote]Not a BJCP-inspired comment - assuming typical WLP002 performance, you’re going to end up with a fairly sweet (FG > 1.025), highly-hopped, high-ABV beer, which to my tastes is an American Barleywine. If you had used WLP007 instead, you’d likely end up with an Imperial IPA (FG < 1.020). You can certainly name your beer anything you wish, but if someone handed me a glass of “IPA” I wouldn’t be expecting 10+% ABV.
I ended up at 1.017 (degassed) on a pro hydrometer. I think I could have hit below 1.015 with a higher pitch rate (I pitched 300 billion cells), a second O2 hit at pitch +24h, and a rousing. Based on sensory analysis alone, I believe I’m at the ABV the hydrometer indicates I am.
Fermentation was solid at 65F until I raised it to 70F to clean up. I do not detect a high fusel load, but that is sensory alone.
I used WLP002 after reading about it on the Bertus Brewery blog. He has had similar performance (OG 1.096 - FG 1.014) using WLP 002.
I’m glad to share yeast samples for analysis [ ] if you are interested…
[quote=“alphastanley”]I ended up at 1.017 (degassed) on a pro hydrometer. I think I could have hit below 1.015 with a higher pitch rate (I pitched 300 billion cells), a second O2 hit at pitch +24h, and a rousing. Based on sensory analysis alone, I believe I’m at the ABV the hydrometer indicates I am.[/quote]Missed that part in your OP, was reading the recipe. That’s impressive performance for a yeast that’s supposed to drop out before it really gets the job done - extra O2 and rousing can obviously overcome it’s slackitude, though.
To be perfectly honest, I was surprised too. But WLP002 is what (supposedly) Firestone Walker uses in their Burton Union system for Double Jack, which is a ~10% ABV, 1.011 FG/1.090 OG Double IPA, so somehow there is something with this yeast that either White Labs is understating or works with this particular combination of sugars in this fermentation structure.
