SoLo Brewing // 2 x 7 // IPA
Recently, I took a couple of my beers up to a pro not too far away for analysis. He immediately pointed out an astringent, lightly soapy flaw in the finish of my brews. I never really noticed this until he pointed it out, but now that it has been brought to my attention, it’s glaringly obvious.
His first suggestion was wacky water. I’ve never bothered to treat my water; more out of ignorance than lack of desire. Up until this past year, the water I was brewing with was pretty fair untreated; hitting my mash pH would not have been difficult.
A little investigation turned up that my current water is sinfully alkaline. Only the blackest of black stouts would have enough acidity in their grists to balance out my mash pH.
An investment into a pH meter and toying with some water calculators led me to the conclusion that I desperately need to cut my water with at least 50% reverse osmosis water (and probably 75% for pale beers).
And thus the 2 x 7 was born. Something pale and hoppy to test out my new water treatment regimen. The paleness would let that soapy character shine through and the hops would really lose their punch if my water was still off kilter (or if these flaws were from something else).
Thankfully my brewer friend was right, and the beautiful (read: expensive) 14 oz of locally grown Centennial hops were not put to waste! 2 oz at 7 different points in the process, thus 2x7!
Estimated OG: 1.064 OG: 1.064 Estimated FG: 1.010 FG: 1.012 IBU: 86 SRM: 5 ABV: 7%
Grain Bill: 11 lbs 2 row 21 oz bonlander munich 6 oz flaked wheat 6 oz caramel 20
Hop Bill: 2 oz Centennial (9.1% AA) @ 90 min 2 oz Centennial (9.1% AA) @ 15 min 2 oz Centennial (9.1% AA) @ 5 min 2 oz Centennial (9.1% AA) @ FO 10 minutes 2 oz Centennial (9.1% AA) @ 160F whirlpool hopstand 10 minutes
Yeast: 1 pkg White Labs WLP 090 San Diego Super Yeast built to a cell count of ~358 billion
Other: 1 tsp wyeast yeast nutrient @ 15 minutes 1 tsp irish moss @ 15 minutes
Brew Notes: mashed at 152F for 60 minutes 50% RO water dilution 5 mL lactic acid added to mash 8.5 g gypsum added to mash water (for pH and Cl/S04 ratio correction) pitched at 60F oxygenated for 60 seconds with pure O2
Dry hopped in primary and in keg!
Appearance: Pours hazy with hop debris, and likely some still flocculating yeast. A burnished gold with a dense head of white foam that hangs around forever and leaves soapy lacing.
Aroma: Amazing nose, loaded with dank pine, grapefruit rind, tangelo and fresh green hops. Super juicy with some light caramel and bread malt tones to balance it out, but this is all about the Centennial. Yeast is almost non-existent, but might be throwing a little nectarine type esters if that isn’t just the hops.
Taste: Fruity sweet with a little malt up front and then an immediate assault of bitter citrus rind which gives into deeper, more resinous bitterness on the finish. Long and sticky.
Palate: Moderate body, not as thin as I thought it might have been with so little character malt. Moderate plus carbonation helps to deliver the hop load and keep this easy to drink.
Overall: Oh and it is SO easy to drink! Hides the alcohol well, lots of in your face hop flavor. Easily the best beer I have ever made. I only wish I had started adjusting my water sooner. The difference is astounding.