Tag Archives: isb

Revisiting

IPA number 6So after talking about how we should share our favorite cellared beverages with people I did just that by throwing a party when Fuz was in town to visit. Seven or eight beers I’d made over the past few months were brought up to share with people and for the most part the feedback was good. Or at least people were having a good time and had no reason to complain, so no news is good news.

I was too busy hosting to take notes about how things might’ve fared after a few months but luckily a few beers survived the party. Drinking them now, here are my impressions.

IPA 6 (the sixth IPA I made in ’09)- had a mild sweet citrus with a low level sweetness in the nose. Slightly sharp bitterness at the very end but it’s not an IPA anymore. Pale, maybe? Amber with some bitterness? Not quite sure, but it is still quite drinkable.

ISB (an ESB I overhopped) – a soft piney nose, like wet pine from the forest. Some maltiness in the middle and it’s a good thing there’s some carbonation in there because it’s got a sharp, rising bitterness at the end. The relief of carbonation helps offset that sharpness somehow. Maybe not for everyone but a good beverage, for sure.

IPA 5 (the fifth IPA I made in ’09) – has a much thicker head and it shows that I dry hopped it; tiny chunks of hop plant are suspended in the foam and the beer itself. This has a much stronger nose initially but by the time I went to write about it the scent was nearly gone. A ghost of citrus. What is left is a beer with a flash of malt and then a strong bitterness streak at the end that camps out on the middle of my tongue.

It’s nice that these beers all held up after a few months. I’m in the process of making some milder ales now and I don’t think I’ll have the same luxury.

ISB

After a year of making IPAs with the same ingredient list, I have been mixing it up a little. My goal here was to use ESB malts coupled with the hoppiness of an IPA. I was looking for a balanced beer overall that was a child of both styles. I think I could’ve used more ESB malts though. I mean if I’m going to marry styles, why not go for broke?

It mostly worked. Mostly. There’s a metallic tang at the veeeeery end of the beer. Shiny-metal, not rusty-metal. I believe what this means is that the beer may have been oxidized during the process. A bummer, yes but not the end of the world. This ISB is still pretty good and when served cold the tang at the end isn’t really noteworthy. It comes across as a dryness instead which encourages the next sip.

Maybe I’m spinning this; in these cases it’s usually best to give the beer to someone else for evaluation and I think I’ll be giving it to some friends to see what they think. Recipe as follows:

Brew date
12/15/09

Steeping Grains
13oz C-40
.5 lb ESB grain
.5 lb C-120

Fermenting Malts
7lb LME

Hops
1 oz Amarillo @ 60
.5 oz Amarillo @ 40
.5 oz Galena @30
1 oz Galena @ 20

1/4 tsp Irish Moss @10

Yeast
Wyeast American Ale yeast (reused from an IPA batch)

OG
1.065
FG
1.022
5.57% ABV