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Wednesday, September 14, 2016

Recipe: CAMoats IPA, extract version

 Original Homebrew Recipes


All hail spontaneous brew day wins! This brew day was as quick and dirty as writing this post was but the beer turned out great. I had some plans fall through so I had a free Saturday morning. I didn't have any ingredients or a mill so I decided to go extract. I walked into my local homebrew shop and opened my Beersmith app and started formulating a recipe from what I could find on their shelves. I knew I wanted a well rounded and very full bodied IPA. I ended up picking up the following:

CAMoats IPA home brewed at No Ragrets Brewatorium
Photo of CAMoats IPA taken by Josh of Pennant Brewing Co.
-1.00 oz Mosaic 15.0 min
-1.00 Amarillo 5.0 min
-1 pack of US-05 Yeast
(target numbers are close to end of this post)

The oats were steeped in 3 gallons of my brewing water, with one campden tablet added, at 154 degrees 
Fahrenheit for 45 minutes. That murky goodness was poured of into the boil kettle through a strained. I squeezed the oats in the strainer to press out all of the juices I could and then topped off with the rest of my brewing water.

This brew day was quick and simple but I should have taken more measurements. I heated up my water to where it was too hot to touch but not boiling and killed the flame. I then mixed in my dry extract and re-ignited the flame. When the boil began I started my timer and followed the hop schedule listed above. At the time of this brew session I didn't have a chiller so it took a very long time to get this wort down to yeast pitching temperatures. I collected just under 5 gallons of wort and topped off to 5.5 gallons with sanitized water. At this time, I didn't have my boil-off rate and equipment dialed in yet. Once pitching temperatures were reached I sprinkled in my packet of US-05 and sealed up the fermenter. Primary fermentation went for 14 days at 68 degrees Fahrenheit. This beer was transferred into a secondary fermenter where it sat for 7 day, I cold crashed for the final 3 days in the secondary.On bottling day the priming sugar calculations were calculated for 2.3 volumes of CO2. At 2 weeks the beers were carbonated but they were best at the 3 and 4 week marks.

In the glass, this beer looked like a dark orange/ light brown murky mess but had a nice creamy head. The aroma was all citrus and pine with a little yeast scent. This beer was a little more bitter than the IBU calculations would suggest but the bitterness was backed up with a nice sweetness from the amber malt. The Cascade hops were used for bittering so there wasn't much aroma of flavor from them. The Mosaic hops didn't shine but they imparted a subtle spice that combined well with the sweetness. The Amarillo stood out, as it should have being introduced at the 5 minute mark. Overall, this beer turned out great. Friends raved about it and are begging for more.

Here are the target numbers:

OG: 1.061
FG: 1.014
ABV: 6.1%
IBU: 53.5
SRM: 8.2

The numbers came out higher than my targets by a long shot. We were still dialing in equipment. There wan't much information on the extract packaging either. I ended up with an OG of 1.064 and a FG of 1.009 for 7.22% abv. I'm not complaining. :)

What's in the future for CAMoats IPA?
I have worked on an all-grain recipe and it will be brewed sometime in the the next 2 or 3 batches. Some tweaks will be made. I plan moving the 
Mosaic hop drop to the 5 minute mark and Moving the Amarillo drop to flame-out. I am also adding an ounce of Amarillo to that hop drop. This oat heavy grain bill will always produce a cloudy beer but I expect the all-grain version to look cleaner since we have a wort chiller at the No Ragrets Brewatorium now.

See CAMoats on Untappd by clicking HERE.
See more recipes by clicking HERE.