With both previous renditions in the kegerator, we were able to do side by side comparisons. Although there were things that stood out in both that I liked, I opted to further develop the version with the adjunct sugars. Although both recipes had identical starting and finishing gravities and the same hopping, the version with the adjunct sugars had a slightly dryer perceived finish and more pronounced hop flavor and aroma. So, I made some slight tweaks and brewed the next version yesterday. With the exception of one of the pumps failing (but some quick thinking kept things moving smoothly), brew day was smooth. I hit mash temp, volume and pre/post boil gravities spot on (as expected of course).
The modification made to this batch was minimal. I eliminated the munich malt and stuck to a grist of almost all 2-row with a small amount of light crystal and carapils, with some adjunct sugar. The hopping was modified as well. I stayed with magnum for bittering and a cascade/columbus/summit blend for late additions. Although I moved all of the late additions to the last 5 mins of the boil and whirlpool. I also modified the dry hop. I stayed with a simcoe/summit/columbus blend, but increased the overall amount and split it into two separate additions. I expect this one to nail what I'm looking for and look forward to adding a 9% double dry hopped IPA to our regular lineup. It's cutting it close, but I expect to have this one ready for our first Brewers Dinner in early December. More to come on that soon...
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