Thursday, February 26, 2009

Brewday: Jasmine IPA

Sunday was a brewday, and I've been trying to use up ingredients that I have stockpiled. So this was a 10 gallon batch of Elysian's Avatar Jasmine IPA, based on a recipe provided by their awesome head brewer Dick Cantwell. Some substitutions were made though. First, I used Maris but you could use any pale malt. Second, I used Magnums to bitter, I think he uses Chinook. I used Horizons and a bit of leftover Glacier, he uses all Glacier. The Horizons I had were old, the 2004 crop, and though they didn't smell cheesy or anything, they didn't smell vibrant and fresh either. We'll see, but I think they'll be fine. I split the batch and did half American Ale yeast and half British, just for kicks. He recommends the American yeast.

The key to this beer is dealing with the jasmine/malt balance. You'll notice that the IBUs are a bit low for the style (even below the guidelines in fact). But if you've ever over-steeped jasmine tea you know it can get bitter. With 3 ozs (remember: 10 gallon batch) boiling for 10 minutes, the jasmine will impart a lot of flavor and bitterness that we don't have the numbers to account for. Also, the beer has an OG around 1.062 but is only 5.6% by volume: meaning a high final gravity. The sweetness needs to be there to balance the jasmine, the hops are just there for background bitterness and aroma. So we'll see how the yeast does, hopefully stops about 1.016. I got an OG of 1.060, meaning only about 70% efficiency, but it was a 10 gallon batch and I think some just gets lost in the volume. Also, I had to pull a decoction instead of an infusion due to the volume of the Igloo. Should help up the maltiness and body though, so it's ok. This beer is great, it has a wonderful IPA nose with a hint of jasmine, then a round full malt and jasmine flavor, finishing with a nice bitterness.

Elysian Avatar Jasmine IPA
American IPA

Type: All Grain

Date: 4/20/2008

Batch Size: 10.50 gal

Brewer: Russell Everett
Boil Size: 13.80 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


Amount Item Type % or IBU
22 lbs Maris Otter (Crisp) (4.0 SRM) Grain 91.67 %
1 lbs Munich Malt (9.0 SRM) Grain 4.17 %
8.0 oz Carahell (Weyermann) (13.0 SRM) Grain 2.08 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 2.08 %
1.50 oz Magnum [14.60 %] (90 min) Hops 33.4 IBU
0.50 oz Glacier [5.60 %] (2 min) Hops 0.4 IBU
3.00 oz Horizon [11.00 %] (2 min) Hops 4.0 IBU
1.00 oz Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Jasmine (Boil 0.0 min) Misc
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 oz Jasmine (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.065 SG

Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.44 % Actual Alcohol by Vol: 5.87 %
Bitterness: 37.7 IBU Calories: 269 cal/pint
Est Color: 8.1 SRM Color:

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 24.00 lb
Sparge Water: 9.98 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 7.50 gal of water at 165.9 F 154.0 F
10 min Mash Out Decoct 2.26 gal of mash and boil it 168.0 F


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