Two regular dudes who happen to be huge fans of American craft beer.
The past six months or so has been all about creating a better IPA/APA from my home brewing efforts. Little Mon’ Down Under, Rye IPA and Sip of Sunshine have been my attempts at upping my hopped up beer game.
Modernizing the grain bill, trying different yeasts, and trying new hop varieties are a few of the keys to bringing it strong. I have yet to play around with water profile (although I have plenty of interest), oxygenating wort (I still shake the carboy), and monitoring the pH are some techniques I have yet to employ but hope to hit sometime during 2016.
I am always looking for new knock hops. Something eventually has to be the next Citra. Equinox is a new hop to me. It is relatively new hop that has enjoyed some spotlight by craft brewers in single hop IPAs (and APAs). The hop is described as
“A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.”
I had one hesitation purchasing a pound of this hop: green pepper. I hope that, if I find green pepper, that it is subtle. Unless ranch dressing accompanies green peppers or they are stuffed with meat, I am not a fan. Based on the description, there should be plenty of tropical goodness to outweigh this one bug. Optimistic. Enjoy!
Brew Date: Friday, February 5th, 2016
Recipe Type: All Grain
Yeast: Vermont Ale
Yeast Starter: 2 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.055
Color: 6.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 5 days @63*F, 9 days @68*F
4.0oz Caramel 40L
0.50 ounce Equinox @20 minutes
0.50 ounce Equinox @15 minutes
1.00 ounce Equinox @10 minutes
0.50 ounce Equinox @5 minutes
2.50 ounce Equinox @whirlpool 30 minutes
3.00 ounce Equinox @dry hop 4 days
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes
Useless Fact: Chewing gum while peeling onions will keep you from crying.