IPA : Griz Tears IPA V3
Having recently come up with an IPA that I was happy with, and then proceding to burn through my supply, I decided to circle back again. I’d hate to brew the same recipe twice… not sure that I ever have, so I added in some variables. I know I’m happy with my base, so I wanted to try out some different hops. On top of that, I had some yeast left over from the Mint Chocolate Stout I’d just made, and figured that should get a second round of action too.
Picked up a couple hops I’d been wanting to try.
El Dorado is a dual purpose hop with intense flavors and aromas. This hop has bright tropical fruit flavors and aromas of pear, watermelon candy, and stone fruit.
Galaxy is an Australian hop variety with gentle citrus with passion fruit notes. Similar to Citra, but with the tropical fruit toned down and a bit more grassy flavor.
The Wyeast London Ale 1028 is described as having a rich mineral profile that is bold and crisp with some fruitiness.
THEN, if new hops and yeast weren’t enough, I decided I wanted to age half this batch on tart cherries and pineapple… Fruit all around.
All-Grain Recipe: Griz Tears IPA V3
- 11 lb. – Golden Promise Pale
- .25 lb. – American Munich
- .25 lb. – Crystal 40L – Great Western
- .50 lb. – Crystal 15L – Great Western
Hop Additions / Boil Additions:
- .5 oz. – Citra (14.1%) – added during boil, boiled 60 min
- .5 oz. – Citra (14.1%) – added during boil, boiled 30 min
- 1 – Whirlfloc Tablet & Wort Chiller – added during boil, boiled 15 min
- .5 oz. – Australian Galaxy (15%) – added during boil, boiled 10 min
- .5 oz. – El Dorado (15.3%) – added during boil, boiled 10 min
- .5 oz. – Australian Galaxy (15%) – added at flame out
- .5 oz. – El Dorado (15.3%) – added at flame out
- Wyeast 1028 London Ale
- Aged half of the batch on 1 can of Tart Cherries and 1 can of Pineapple
Additional Details / Notes
- Style based on 14B – American IPA
- OG 1.056 / TG 1.008
- 6.4% ABV | Color: 7.7 SRM | ~68 IBU’s
- Brewed: 03/29/2014, Secondary: 04/26/14, Kegged: 4/26/2014 & Bottled:
- Mash Temp: ~151°, Thickness: 1.35 qt/g, Efficiency 66%, Attenuation 86%
Brewing the Griz Tears IPA V3
The Mash. Mash temp was 151°, and ended at 150ish; very little temp loss. Stirred mash really well after, then 3 gallon vorlauf.
The Boil. Gave it a good half hour or so preboil before adding hops. Smooth day. Started 6.5g, ended less than 5. Weird evaporation during rain… nice cold break, easy cool, though. Added 45s of oxygen, but can was dying, but forgot yeast nutrient.
Fermenting. Yeast starter fired up on 3 days before boil. 1/2 DME to 2 cups water. Lots of liquid from 1x washed yeast. Foamed a bit the next day. Turned off morning of brew day to let settle out a little. 61° ambient in fermenter, bubbling away the next day.
Racking to Secondary & Bottling. Kegged half on 4/26, other half below.
Secondary Fermenter. After kegging half the batch, I went wild and racked the other half on to canned pineapple and tart cherries. I left that to sit for a week until bottling.
Drinking the Grizzly Tears IPA V3
I know better than to introduce several new variables and expect a decent result, but I just can’t help myself. In the end, the IPA was… fine. It certainly wasn’t great, if anything it was a little weird. All the fruity hops and even the yeast that lent itself to fruit gave me an IPA that just tasted a little too fruity. It was almost a canned fruit coctail beer, but not in a good way. That’s not even the half that I aged ON FRUIT.
The cherries and pineapple were a bad idea. In hindsight, I don’t know how I thought those two flavors were going to play nice. In reality they took the flavors I didn’t love about the base and pushed them further. Tart, tangy, and fruity. Again, it wasn’t horrible to drink, but it wasn’t good either.
Overall, I wouldn’t personally use these hops in an IPA again unless I was introducing other hops to balance out the fruit. Just too much in the same direction without any balance.