The Hippity Hoppity Series
No Sip til’-Brookland…
Hop on the petal never brew with nettle
My thirst brewing hotter than a boiling kettle
My job's ain't a job it's a damn good time
I'm an East Coast hop boy climbing the vine
While you're at the job working nine to five
The Belgeastie Boys in the beer garden cold drinkin' it live
For the fifth edition to the Hippity Hoppity series we have without a doubt the most complex and intriguing recipe so far, a American Double I.P.A. fermented with a Belgian yeast strain. This was probably the most fun I’ve ever had mashing in the grist bill for a any beer that I’ve made. Wait, did I say grist bill, I meant grist/hop bill because I did something I had never done with a beer before, I mashed hopped. Yeah, you read that right, nearly 20 pounds of Centennial and Amarillo whole leaf hops were added to the mash tun for what was the greatest smelling mash of my brewing career.
Then in the kettle, Chinook was added at the start of the boil and in the whirlpool along with more Centennial. The aroma coming out of the kettle at this point would have made for a great air freshener. Things weren’t over just yet though since the wort still had to ferment with our house Belgian yeast strain and then later it was dry hopped with both Chinook and Centennial again.
The finished product was a cross cultural combination of grapefruit/orange-citrus, spice, mild herbal notes and a smooth bitterness.