Brew #3: Son of Hopzilla

I goofed up big this time. But that might be a good thing - if you like hops. Which we do.

INGREDIENTS:

7.75 lb British Amber Malt Extract
8 oz Biscuit Malt (unknown Lovibond)
8 oz Crystal Malt L.60

2.5 oz Nothern Brewer Hops (6.2% AA)
5.5 oz Cascade Hops (6.5% AA)

125 ml WYeast 1098, British Ale Smak Pak

PROCEDURE:

1. Bring water and dry grains to a boil.
2. Remove dry grains and thoroughly stir in malt extract.
3. Calculate the amount of hops to make a nice IPA. Book says 30-60. OK, 30-60 homebrew units means we'll need a lot of hops.
3. Bring to a boil again and add 2.5 oz Northern Brewer hops plus 2.5 oz Cascade.
4. Boil for 40 minutes.
5. Remove bittering hops and add 1 oz Cascade to boil 20 minutes.
6. Notice that wort has a greenish tinge and tastes super-duper hoppy.
7. Review beer stats and realize that 30-60 was NOT homebrew units but International Bittering Units.
8. Quickly calculate IBU's for beer currently planned and, oops, this beer will have upwards of 130 IBU's.
9. What the heck, throw another 2 oz Cascade in the last 5 minutes for aroma.
10. Cool, add water to 5 gallons, and pitch yeast. This particular yeast is supposed to allow the malt and hop flavors shine through without adding a lot of fruity esters.

MUSINGS, MISHAPS:

I am consoling myself with the thought that a 130 IBU beer will have no chance of contamination. I just hope the yeast survive.

TASTING COMMENTS:

Wow, pretty clean. Not the tastebud-stripping I expected, but an insistent tingly hop flavor. Not as citrusy as I thought it would be, and not much floral aroma to warn you before you sip. If I had used Cascade hops this would have packed a real punch. This is sort of like a hop-flavored soda, which doesn't sound appetizing, but you really can't taste much of the malt. People who have tried this beer say it's delicious. I would shoot for more balance next time.