Brew Day and Fermentation: Simcoe and the Three C’s IPA

Boil Hops (Citra, Chinook, Columbus, Simcoe)

Boil Hops (Citra, Chinook, Columbus, Simcoe)

For my most recent brew day I’ve been thinking off and on about brewing a more traditional NW style IPA.  By that I mean something dank, piney and resinous.  I definetly wanted to use some old school C hop varieties, but also mix in a little but of new school hops.  I also wanted to try to use a similar hop schedule as I did for my last two batches of NEIPA, but with a bittering addition included.

When I was shopping for ingredients I came across the last ounce of Citra hop hash.  Hop hash is the resinous left over material that’s scraped from the insides of the machines that create pellet hops.  It’s typically more potent and resinous then just a normal pellet hop.

I also wanted to experiment with a yeast strain from Imperial Organic Yeast that I had yet to use.  I went with their A24 Dry Hop strain which is a blend of their Bavarian and Citrus strains.  From their website:

Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer.

Temp: 64-74F, 18-23C // Flocculation: medium // Attenuation: 74-78

I got extra volume from the mash but my pre-boil gravity was a little low, so I opted to do a 75 minute instead of a 60 minute boil to make the wort more concentrated.  At the end of the boil the gravity had hardly changed from the pre-boil gravity which didn’t make any sense to me.  I assumed it was an issue with my refractometer, so I didn’t get an accurate reading for the original gravity (forgot to check with my hydrometer when I got home).

When I got home I pitched the yeast at ~72F and placed the fermenter into the fermentation chamber.  Over the course of about 5 days the beer fermented and finished at 1.012.  I then dry hopped right in the primary with 2oz each of whole leaf Citra and Simcoe.  The hops were left in for 5 days before I kegged the beer.  While kegging I added an additional ounce of whole leaf Columbus in the keg.  My tasting notes from the hydrometer sample (pre dry hopping):

Has a nicer bitter piny note. Along with the pine there is citrus and even some tropical fruit, which I assume is from the apricot fruit flavors from the yeast.

You can find the recipe below. Stay tuned for tasting notes as at this point it’s already carbonated and being served at home.

Type: All Grain Date: 29 Oct 2016
Batch Size
5.50 gal
Brewer: Aaron Godfrey
Boil Size: 7.50 gal Asst Brewer:
Boil Time: 75 min Equipment: Coleman 70-Quart Xtreme Cooler
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: Changed the quantities for grain slightly to make them a little lower then IPA #3. Trying out Citra Hop Hash which is the resinous hop hash from the inside of the machines that create pellets. Should be pretty potent and resinous.







13 lbs 9.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.0 %
8.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.7 %
3.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 1.3 %
0.75 oz Chinook [13.00 %] – Boil 63.0 min Hop 4 30.0 IBUs
1.00 oz Citra [12.00 %] – Boil 4.0 min Hop 5 5.9 IBUs
1.00 oz Simcoe [13.00 %] – Boil 4.0 min Hop 6 6.4 IBUs
2.00 oz Simcoe [13.00 %] – Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
1.00 oz Citra (Hop Hash) [12.00 %] – Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] – Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
0.25 oz Chinook [13.00 %] – Steep/Whirlpool 0.0 min Hop 10 0.0 IBUs
1.0 pkg A24 Dry Hop (Imperial Organic Yeast #A24) Yeast 11
2.00 oz Citra [12.00 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs
2.00 oz Simcoe [13.00 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Columbus (Keg Hop) [14.00 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs

Beer Profile

Est Original Gravity: 1.068 SG Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 7.4 %
Bitterness: 42.3 IBUs Calories: 228.8 kcal/12oz
Est Color: 5.1 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 14 lbs 4.9 oz
Sparge Water: 4.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps



Step Temperature

Step Time
Mash In Add 19.88 qt of water at 162.5 F 152.0 F 30 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 4.75gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.32 oz Carbonation Used: Bottle with 4.32 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F



– Brewed at Paul’s with new kettle.
– Preboil gravity was slightly low, 1.048, but got 7.75 gallons into the kettle.
– Boiled for 75 minutes, adding .75oz Chinook at 63 minutes.
– Post Boil was oddly only 1.049-1.050 according to a refractometer. When I got home I tried a hydometer and it gave me the same reading, which doesn’t make much sense.
– Ended up with 5.5 gallons or slightly more in the fermenter. Chilled to about 72F then pitched the yeast from the can at home.


– Pulled a sample. Gravity is 1.012. Added 2 oz Citra whole leafe and 2 oz Simcoe whole leaf right to the primary fermenter. Used my mash paddle to try to dunk the hops to make sure they all get wet. Ideally I would transfer to secondary as I’m afraid that may introduce quite a bit of oxygen. Has a nicer bitter piny note. Along with the pine is citrus and even some tropical fruit, which I assume is from the stone fruit flavors from the yeast.

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