After two weeks in the fermenter, I bottled the single-hopped Simcoe IPA this past weekend. Fermentation started quickly and lasted most of the first week, despite the small batch. About a week into the process, when fermentation had slowed considerably, I cracked the lid and dropped in another ounce of Simcoe hops. I’ve never done dry hopping before, but it’s supposed to impart additional aromas to the beer…
And judging from the smell in my kitchen during bottling day, I’d say that extra step was worth the stretch! Amazing citrus aromas (grapefruit!), not quite as much in the way of pine, but still a great smell.
Final Gravity was 1.012, which is a little lower than expected, but it could also be that low because the Original Gravity wasn’t as high as I estimated. That being said, I’d say I’m in for something around 7-7.3% ABV, right at the high end of a single IPA (or the low end of the Double IPA). I gave it a taste, and hoo boy, that citrus is huge. Very nice bitterness in the finish too, though I’m guessing that will mellow out as the beer conditions in the bottle. I’m so very looking forward to this beer! There’s nothing quite like a super-fresh IPA, and this is probably as fresh as I’ll ever get to taste…
I’m planning on cracking one open this weekend, though who knows if it will be carbonated enough. I only got around 1 case of beer out of this batch, but then hugely hopped beers fade with time, so having a case should last just long enough.
Up next is what I’m calling an Earl Grey beer. The base beer will be a sessionable English Bitter (which is a style that has always confused me, since they’re not actually that bitter), and I’ll be adding some Bergamot oil towards the end of the boil (and maybe even some Earl Grey tea). Should be interesting! After that, I’m going to start working on my Belgian Dubbel for this summer…
(Cross Posted on Kaedrin Beer Blog)