ThaIPA - #5 (08/22/14)
- Liquid: 6 lbs
- Dry: 1 lb
- Caravienne 16 oz
- 1 oz Simcoe Hops - 60 min
- Cilantro Stalks - 60 min
- Whirlfloc Tab - 20 min
- 1 oz Simcoe Hops - 10 min
- 1 oz Corriander Seed - 10 min
- 2 oz Simcoe Hops - 5 min
- 1 Lemon Grass stalk pounded and chopped - 5 min
- 1/2 Bundle of Cilantro leaves - 5 min
- 2 oz Simcoe Hops - Flameout
- 1/2 Bundle of Cilantro leaves - Flameout
- .25 oz Corriander Seed - Flameout
- 1/2 Bundle of Cilantro, 1 Lemon Grass Stalk, 5 Zested Limes - 7 days later
- White Labs - WLP090 San Diego Super Yeast
This started out as a pretty simple recipe, but the quantities of everything ended up getting a bit out of control. Being from the West Coast and Southern California specifically, I wanted to try my hand at a Big Hoppy IPA, but... basic is never enough. I then started thinking of alternative ingredients to make it my own and came up with: cilantro, lemon grass, lime and a "ThaiPA" was born! With all these additions, the simplicity of this recipe quickly spun out of control and, in retrospect, I might've gone a bit overboard with the amount of each ingredient too (this brew could be cheaper without sacrificing flavor).
There were a couple techniques I wanted to try out with this recipe: Dry Hopping and Single Hopping. First off, Dry Hopping: Rather than 'dry hop' with... 'hops,' I used cilantro, lemon grass, and lime. S-M-R-T! These really imparted a lot of freshness to the beer and this is a worthwhile technique. On the other hand, Single Hopping: For this beer I chose Simcoe (for it's spicy and citrusy profile) to compliment the other Thai flavors and I thought it would be a good idea to get really familiar with one specific hop. After trying this out, I now believe that Single Hoping is a waste of time and hops are like Voltron: "The more you can hook up, the better it gets!"
The ThaIPA turned out to be a crowd pleaser and was really tasty on a hot day. The cilantro and citrus hit like a Tiger Uppercut to the nose and could definitely be toned down on further iterations. There was a one-two punch of lemon grass and lime, with a spicy after taste from the cilantro (definitely not a good brew for any of you with OR6A2 - also, I pity you: Cilantro is delicious!) I would love to rework this recipe for Round 2 with a lighter/less flavorful/varied malt and hops bill (maybe some Amarillo and Citra to boost the citrus even more), less cilantro, and a different yeast. It might be fun to add some coconut milk, a hint of chili, lime leaf, and/or maybe even curry(?)! Thai flavors and beer are a definite win.
- In a small pot boil bring some water up to almost boiling and steep the grains in a bag for 30 mins.
- Add this mixture to a larger pot with water and boil. Strain as much out of the bag as possible.
- When the boil begins, add extract and begin the Additions Schedule in mesh bags.
- Cool down wort and pour into sanitized fermenter. Add water and bring up to 5 gallons.
- Pitch Yeast.
- After 7 days of fermentation, add the rest of the Additions and let sit for another 7 before bottling.