Living in northern VA, there is little access to good, hazy and aromatic IPAs/DIPAs besides driving over to Herndon to visit Aslin Beer Co or 2.5 hours south to Richmond for some of The Veil Brewing Co. In light of this, I decided to take a crack at the style myself. I am currently in the middle of another post describing the style in detail and attempting to formulate some unofficial style guidelines, but in brief, these pale ales tend to be brewed with adjunct cereal grains such as flaked wheat or oats and are hopped to hell with New World and/or American hop varieties. These unmalted grains lend the beer their nice mouthfeel and turbid appearance while the intense hopping rates provide a huge amount of citrus/tropical fruit/stone fruit aromas and flavors. After some research on the forums, I decided to take the consensus view of most NE DIPAs and try to formulate a recipe – in turn, Hubris DIPA was born.
Grain Bill (6 gallons)
12 lb (71%) – Breiss Pale 2-row Malt
2 lb (11.9%) – Breiss White Wheat Malt
1 lb (5.9%) – Flaked Wheat
10 oz (3.7%) – Cara-Pils Malt
10 oz (3.7%) – Caramel/Crystal Malt – 20L
10 oz – Dextrose/Corn Sugar added at 10 minutes
Single step infusion mash – 6 gallons @ 152F for 60 minutes
60 min – 0.5 oz Columbis (14% – 16.8 IBUs)
10 min – 1.0 oz Columbus (14% – 12.2 IBUs)
30 minute whirlpool with 3 oz Columbus (14%) and 2 oz Citra (12%)
Dry Hop at day 4 of primary fermentation with 1.5 oz Columbus (14%) and 6 oz Citra (12%)
65F for 4 days – 70F for 3 days
Keg at day 7, condition for another 7 days at fridge temps, then carb slowly for another 7 days and consume!
Water Chemistry (with RO water):
Mash – 3.6g Gypsum, 6.0g CaCl, 1.2g CaCarb
Boil Kettle – 2.4g Gypsum, 4.0g CaCl
Ca – 111ppm
Na – 59ppm
SO4 – 77ppm
Cl – 208ppm
When I first brewed Hubris, I transferred to the keg after 7 days, carbed it up and was drawing the first pour 5 days later; grain to glass in 12 days. During it’s short time in the kegerator it continued to develop, and by the end of its stay (roughly 3-4 weeks after brew day) the flavor and aromas mellowed out from a green herbaceous hop character to a more smooth bitterness with a nose of over-ripe tropical fruit. I was always under the impression that IPAs should be consumed as fresh as possible, but now my tune has shifted a bit to give beers with such a high whirlpool/dry hopping rate some time to mature; hence adjusting the conditioning phase from 5 days to 14 days. This put it right into the wheelhouse the 21 days range, which is perfect.
Water chemistry plays a fairly important role in the bitterness and mouthfeel of these beers. There is a large debate about Cl to SO4 ratios in developing the smooth bitterness and mouthfeel; some claim both aspects should be kept close to 1:1, others lean towards higher Cl ratios, running along the lines of 2:1. Usually, Sulfate brings out the bitterness in the hops and contributes to the sense of dryness and pop in hop flavor while higher Chloride ratios contribute to softness on the palate. Knowing this, I decided to adjust more towards the 2:1 Chloride to Sulfate ratio and the flavor and mouthfeel was spot on! I must have been pretty lucky on my first attempt and will be using these levels in future batches.
Final flavor/aroma profile – intense hop nose. Big citrus, pine and tropical fruit flavors and aromas. Citra shines through with of over-ripe mango/papaya while lending to some herbaceous pine/dank notes with the help of the Columbus. Finishes smooth with low levels of lingering bitterness. Pillowy soft mouthfeel with fluffy white head that persists and provides wonderful lacing along the glass.