This year marked the fourth year of my hop farming experiment. I added two centennial plants this year, to go with my cascades and goldings. Over the past few years I’ve brewed a variant of a black IPA, which I’ve called the black mamba (year 1, 2, 3). While I’ve enjoyed playing with that recipe, the new centennial hops plus a desire to try something new led me to develop a new beer for this years hop harvest.
Sticking with the snake theme, this years beer is the “Black Adder the 1st”, although that should be taken more along the lines of Rowan Atkinson than of a scary big snake. This beer is still a black IPA, but with a lot of changes from the black mamba of yesteryear. Gone are the rye and wheat malts, with the beer brewed to be drier and more hop-forward. This beer contains 225g (a half-pound) of centennial and cascade hops, and even more oddly, was brewed using a Kveik yeast kindly sent to me by a Norwegian brewer. The vision of this beer was to emphasise the citrus notes of the hops with a yeast strain with a reputation for orange-like esters.
This didn’t come out exactly as I had envisioned, and the hop character faded awfully fast, but I did learn two things while making this beer. 1) I am probably drying my hops incorrectly, which would account for their slightly different than excepted character and poor in-beer stability. Apparently I should dry them using a dehydrator or over at ~55C/130F (link). 2) Kveik yeast kicks ass in dark beers. The orange character blends nicely with roast malts, giving a character similar to orange-infused chocolate. A future stout will be brewed with this yeast!
- 81.6% 2-row
- 7.4% wheat malt
- 5.9% blackprinz
- 3.5% Crystal 120L
- 1.5% Special roast
- 40 g Northern Brewer (33 IBU, 60 min)
- 50 g Home-grown centennial (~8 IBU, 10 min)
- 25 g Home-grown cascade (~2 IBU, 10 min)
- 75 g Home-grown centennial (15 min whirpool)
- 75 g Home-grown cascade (15 min whirpool)
- Mash at 65.6C for 60 minutes and batch sparge
- 60 min boil, adding Irish moss 10 minutes prior to end of boil
- Chill and pitch Kveik yeast
- Ferment 14 days at ~22 C
- OG: 1.058
- FG: 1.008
- ABV: 6.6%
- IBU: 60