Saturday, October 30, 2010


boring old ipa...
I drink a ton of this stuff yet seem to find it somewhat boring to brew. I'm not exactly sure why, maybe the simple grain bill or the complications that come with blending a myriad of hop choices into a focused conglomerate. Either way, I don't think I have ever brewed an IPA that has been kick ass enough for me to stop experimenting.

This one is inspired by Lagunitas: it's big, hoppy, and dextrinous as hell. Twice this week, I have been drinking Lagunitas beers and trying to guess the FG's only to look them up and be shocked at how high they are. To me, all their beers taste like they finish at 1.015 yet are most often in the 1.017 - 1.025! range. This definitely goes against the Vinnie logic of always finishing around 1.012, yet seems to strike a different type of balance in my opinion.

I'm hoping this beer finishes out around 1.018; preferably with most of that non fermentable sugar coming from the high mash temperature. 80 ish IBU's is where I usually put my bitterness for IPA's of this gravity but I bumped it up to 96 to account for all that extra body.
Oh, and the Lyle's Syrup? I put it in most of my English beers so why not an American IPA. It lends easily ferment able sugar along with a toffee like flavor to the finished product.



7.5 Gallon Pre boil
6.5 Gallon Post boil
90% Efficiency
96 IBU
1.066 OG

76% 2 row
9.4% domestic munich
9.4% domestic C-10/C-20 even mix
4.8% Lyles golden syrup

157 degree mash for 90 minutes

60 minute boil

Magnum@14.4% 28.5 grams @ 60 minutes
Amarillo @8.6% 28.5 grams @ 10 minutes
Columbus@14.6% 28.5 grams @ 10 minutes
Simcoe @ 12.2% 28.5 grams @ 10 minutes
Amarillo @8.6% 28.5 grams @ 0 minutes
Simcoe @ 12.2% 28.5 grams @ 0 minutes

US - o5 yeast

pitched @ 65 and let rise slowly to 68

This is a sweet find that I got for free from my work. An electric stand alone burner that I can use indoors or outside with an extension chord.


  1. Looks nice dude, when does the brett go in?

    Hey, give me a call, I was thinking of climbing at the gym tomorrow (monday). I want to go at least twice a week while I have this month membership.


  2. Can you pass along details on that stand alone burner?

    And, I'm jealous as hell that you've been able to find that much fantome. I love the Black Ghost.

  3. sure,
    The burner is more less the same as your classic electric stove burner only it's mounted on a 1 foot by 4 inch vented box. It doesn't list BTU's but I've gotten it to boil 6.5 gallons (unfortunately it can't boil 7.25 gallons which is my standard pre boil) I had the thing for about 2 weeks before a non brewer friend asked me if I had snagged it so I could brew out side. I couldn't believe that I had over looked it's brewing usefulness.

    Oregon has very antiquated alcohol laws regarding beer distribution so I've always felt especially privileged to be able to buy all of the Fantome Beers. Fantome along with De Dolle are probably my 2 favorite breweries. They both make beer's that are delicious drunk young, yet age into entirely different (yet balanced) beer's over the years, that's brewing at it's finest in my opinion.
    Which Fantome beer's have you had?

  4. did you really pitch @ 165 and not 65? I've never heard of pitching yeast @ that temperature. am i missing something?

  5. Hey Paul,
    this may be the best way yet to get a hold of you!
    I'm going climbing in an hour or so, want to come?
    call me! and feel free to delete this shit after you read it.

  6. Paul!

    Sean is totally right, can you check your e-mail soon, I'm sending you things!

  7. Paul,

    I've had the ete, hiver, black ghost, la gourmande, printemps, and de Noel. I used to live in SoCal and Hi Time Cellars in Newport Beach carried Fantome at the time. I don't know if they do now.

    I did a 4 year vertical tasting on the de Noel way back when and you are correct about the flavors maturing with age. In my opinion these are the best beers out there. Although the Jolly Pumpkin in MI is doing some interesting stuff too.