I'm tasting my Voss Dog IPA. This recipe. SunDog IPA named after our old cat Sunny, is basically the adapted to my IPA grain bill Union Jack clone recipe I've been brewing for a few years. I split the 10 gal batch and pitched voss to 5 and hornindal to 5 at 84 degrees. Kept it in the 80s for about 36 hours then let it go. It settled to room temp of around 70 after 48 hours. Both finished at 1.014 after a month or so in the fermenter. The Voss got 1 oz ea of centennial, citra and simcoe dryhopped at room temp for about a week before chilling, and has been on gas in the cooler for about a week now.
Not quite fully carbed yet but drinkable. Small head, poor retention, zero lacing....hopefully will improve when fully carbed.
Clarity is not quite what I'd get with 1272 fermented IPAs but not hazy at all.
Aroma is subdued fruity but there's still some yeasty aroma to it as well.
No noticeable difference in mouthfeel from the usual 1272 IPA.
Flavor...hmmm...I bittered with Chinook which I haven't done for a while. If I'd been thinking more scientifically I would have bittered with the normal magnum so I could compare this to the usual IPA. Anyway...not quite as bitter but the chinook could esplain the kind of dank flavor I'm picking up and initially attributed to the yeast... Very mild fruity flavor and what I thought was a little funk but again...could be the chinook bittering hops. This beer got 3oz/34 IBU FWH and 28 IBU bittering hops. It should have a little bite like my usual IPAs but it doesn't and with the aroma haps hardly making an appearince I have to blame the yeast...
I'll give this beer a few more weeks on gas before I judge it further but at this point I doubt I'll use Voss in an IPA again.
The Horninal version was kegged last week. Tasted a bit more bitter when I kegged it so we'll see.
I'd like to give this another shot at warmer temps to see if the yeast performs better with regard to attenuation but I don't want to waste a bunch more hops on it if they're going to be nulled out.