Haydts Double Distelfink IPA

As I very slowly trudge my way through the commercial brewery planning process, one of the more exciting aspects is recipe formulation.  I tend to jump from one style to the next when brewing so honing a specific recipe seems to take an eternity and generally never happens.  There are maybe two recipes (that includes this one and my American German Pilsner) that I feel are spot on and ready to “go pro”.  I almost hate hearing the boring epithet about how simplicity is key in recipe formulation. But as you are forced to think of your process in commercially viable terms (cost, manual labor, product availability) you realize simplicity ain’t no joke.

With simplicity in mind, I have been methodically dropping malts from this recipe the past few times I’ve brewed this to really get at the essence of what I’m trying to get in the glass.  Buttloads of late-hopping (not a new idea by any means) and no crystal malts (even less new idea-ish) allows the newer American hop varietals (Meridian/Mosaic/El Dorado/Columbus) to really get their shwerve on.  I took the hop-bursting a step further after reading about hop oil flash points in a recent BYO article.  After adding a significant flameout addition and allowing it to stand for 30 minutes, I chilled the wort down 180F and added another dose of hops and allowed them to sit hot for another 20 minutes.  This technique apparently allows the more delicate hop oils that may be broken down/evaporated at higher temps to remain in solution and make it into the fermentor.  After only one batch (with a second fermenting as I type this) the results are purely anecdotal, but this batch for sure has the most aroma I’ve gotten into a hoppy beer.

Double Distelfink Glass

Don’t judge me for using my child’s alphabet letters to label my beers.  Just don’t.

Appearance.  Orange and copper hues with a slight haze from the dry hops.  Black backgrounds for beer color comparison are terrible but I’m sure you guys have great imaginations and know what a DIPA looks like.  That said, this beer is darker than I expected with the omission of all crystal malts and fits nicely within style guidelines.

Aroma.  Wow.  The aroma on this beer is nuts.  Not actually nuts (gross), like crazy nutz with a “z”.  This is the most powerful aroma I’ve packed into a pint.  Bright citrus, lemon peel, orange marmalade, blueberries, kiwi and cantaloupe that just never seem to give up.  Maybe I’m drinking these servings too fast but the aroma lasts until the final sip.
Taste and Mouthfeel.  Slight sweetness up front followed by a blast of citrus and berries.  Bounces right off the palate with a nice dry finish and begs for another sip.  Great.  Cold serving temp (36F) and lively carbonation make the bitterness pop in the best way.

Overall Impressions.  Nailed it.  This is one of the first batches that I’ve truly been content with.  There isn’t anything I would change about this recipe except to maybe make a larger batch.  And use less expensive hops.  I am usually itching to bring any and all homebrew I make to parties, club meetings, etc. but this batch I am hoarding like I’m never gonna brew again.  Held its own when compared to four week old Pliny (top-rated DIPA and consistently voted best beer in America by Zymurgy) that I carried back from my Sierra Nevada trip, but how can you really trust me if I’m hoarding all of it and it never leaves my kitchen?  Don’t worry–it’s definitely going to get out of the kitchen and find a home in my brewery-to-be.

Haydts Double Distelfink IPA (10 gals)
Date: 1/11/14

Size: 13.63 gal @ 68 °F
Efficiency: 76.0%
Attenuation: 80.0%
Original Gravity: 1.072 (1.075 – 1.090)
Terminal Gravity: 1.014 (1.010 – 1.020)
Color: 5.2 (8.0 – 15.0)
Alcohol: 7.56% (7.5% – 10.0%)
Bitterness: 43.1 (60.0 – 120.0)

15.0 lb (43.5%) Golden Promise Malt – added during mash
15.0 lb (43.5%) Standard 2-Row – added during mash
2 lb (5.8%) Cara-Pils® Malt – added during mash
1.5 lb (4.3%) Dry Extra Light Extract – added during boil
28.0 g (3.5%) Bravo (15.1%) – added during boil, boiled 60 m
28 g (3.5%) Warrior® (16.7%) – added during boil, boiled 60 m
1 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10 m
1 tsp Wyeast Nutrient – added during boil, boiled 10 m
1 lb (2.9%) White Table Sugar (Sucrose) – steeped after boil
1.0 oz (3.6%) Simcoe® (13.0%) – added during boil
2 oz (7.1%) Mosaic (11.5%) – added during boil
2 oz (7.1%) Columbus (15.0%) – added during boil
1.0 oz (3.6%) Galaxy (12.8%) – added during boil
2 oz (7.1%) Citra™ (14.1%) – added during boil
2 oz (7.1%) Columbus (15.0%) – steeped after boil
2 oz (7.1%) Mosaic (11.5%) – steeped after boil
1.0 oz (3.6%) Galaxy (12.8%) – steeped after boil
33 g (4.1%) Simcoe® (13.0%) – steeped after boil
2.0 oz (7.1%) Citra™ (14.1%) – steeped after boil
2 oz (7.1%) Mosaic (11.5%) – added dry to primary fermenter
2.0 oz (7.1%) Citra™ (14.1%) – added dry to primary fermenter
2 oz (7.1%) Columbus (15.0%) – added dry to primary fermenter
2.0 oz (7.1%) Galaxy (12.8%) – added dry to primary fermenter
2.0 oz (7.1%) Simcoe® (13.0%) – added dry to primary fermenter

Dough In – Liquor: 11.0 gal; Strike: 164.58 °F; Target: 153.0 °F
Sacch Rest – Rest: 60 m; Final: 153.0 °F

14g gypsum (boil),
Mashed in at 156F, dropped to 153 over 60 mins, 5.5 pH @ room temp, 14P pre boil=1.057
Whirlpool stand for 30 mins, chill to 180F (put outside, dropped to 174F) then add whirlpool hops for 20 mins
30 sec O2, start ferment at 64F for 2 days (stayed around 61 at basement temps)
Raised temp to 68 but stayed at 64F due to ambient temp
Pulled out of fridge after three days

Kyle Dry Hop=Bravo (1oz) Chinook (1.5oz) Columbus (1.5oz) Centennial (1oz.) .25 oz simcoe
Kyler Dry Hop=1 oz each (Amarillo, Galaxy, Mosaic, Citra, 1.25oz Simcoe)
Dry hopped 1/19/14 with half of dry hop charge, second half 1/22
Cold crashed on 1/25 Both FG 1.014
Kegged with gelatin on 1/28

Soon-after-carbing-tasting-notes: Over-ripe pineapple, dank, resin, sweet, sticky aroma with a lingering herb or green tea.

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6 thoughts on “Haydts Double Distelfink IPA

  1. Brendan says:

    Really interesting about the hop oil flash points, I’m going to try that this weekend in APA. Love the blog!

    • kylers says:

      Thanks! I think that technique will work for pretty much any hop forward beer, and maybe even some less hop-forward beers that could benefit from some aroma boosting without much added bitterness. I think I might try this the next time I brew an English-style bitter or ESB.

  2. Simon says:

    Amen for hop stands! Did you dry hop this? what do you use for fining? that photo looks pretty solid clarity-wise. my biggest issue w ipas is getting them to drop clear, I think either my dry hop or post-flameout additions are to blame. Freaking pea soup! but much better tasting than pea soup…

    Anyway this post seriously got me drooling. hope to see you at HA8 – on the podium

    • kylers says:

      Hey Simon! I did dry hop this–twice. The first dose was for 3 days and then I added the second dose for another 3 days (so the first dose was in there for 6-7 days total). I typically add gelatin to every brew after cold crashing when I go to keg it. Being a vegetarian, I’m gonna try to faze out gelatin so I just recently purchased some Biofine Clear because it’s veggie friendly and I’ve heard it’s what Heady Topper uses.

      There is definitely a slight haze, but it’s pretty clear and I’m okay with that. If I have time, the key to getting it clear is an extended cold crash period after dryhopping IMO.

      Thanks for the well wishes, I hope to see you with some hardware at HA8 as well! Cheers!

  3. Kyle Leister says:

    Kyler- I am planning on entering a Brett Saison in a competition. I want to use “Distelfink Saison” in the name, so I Googled it- which led me to you. Out of respect, I want to ask if you are OK with “Distelfink Saison” being part of the name of my brew.
    I grew up in PA with hex signs around the house and thought a Distelfink would be a fitting name for this farmhouse ale.

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