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phuff7129 · 02-02-2012, 01:38 AM

I just brewed an IPA extract kit and I am getting some flavors that I was not expecting. I don't think they are off flavors, just different than I have tasted before. Here is the recipe.

5 gallon batch
6 lbs Pale LME
3.5 lbs Amber LME
.25 lbs Crystal 60L
Wyeast 1335 British Yeast II with a 2 liter starter
1 oz Warrior for 60
1 oz Amarillo Gold continuously hopped for the last 30 minutes
1 oz Citra continuosly hopped for the last 30 minutes
1 oz Citra dryhop 7 days
1 oz Amarillo Gold dryhop 7 days
1 oz Ahntanum dryhop 7 days
OG 1.070
FG 1.016
3 weeks primary, 7 day secondary, 3 weeks in the bottle.

When I taste this brew I am getting hit really hard with fruit. Almost a Belgian like fruit taste. Then is has a slight citrus finish. It's not unpleasant just surprising. I was expecting more of a citrus, floral, pine. The aroma is not very strong which is surprising with 3oz of dryhop but the aroma is fruit also. This is my first brew using this yeast and it is also my first using Citra and Ahntanum hops. What do you all think is giving me the strong fruit notes?

comer88888 · 02-02-2012, 01:43 AM

What temp did you ferment at? My guess is to high ferment temp.

phuff7129 · 02-02-2012, 01:46 AM

Between 67 and 70

**jonmohno** · 02-02-2012, 01:49 AM

I just think your hops are hitting you hard with fruit notes. Was 67-70 ambient temps or actual fermentation temps? Give them some time im shure it will dry out. Not shure if any of those hops are piney.
Are you letting the beer warm some when drinking,usually you pick up differnt characters with warming temps.
How is the bittering?

**NordeastBrewer77** · 02-02-2012, 01:51 AM

citra hops are incredibly fruity, IMO.

prrriiide · 02-02-2012, 02:00 AM

Citras are not only "citrusy" hops - they also impart some other fruit notes as well, melon, passionfruit, pineapple, papaya, etc. It could be that the Citras are just overpowering the Amarillos and Ahtanums to produce a fruitier flavor at this point. Amarillos are also not a "punchy" citrus flavor, more mellow orange-ey than punchy grapefruit or lemon/lime.

Of the three hops you used, the Ahtanum is the one with the most definable grapefruit flavor (what we all tend to think of as the citrus-y component of most hops), but the lowest AA of the three.

So if you're looking for a citrus punch like a Sweetwater IPA or a Drifter Pale Ale, the combination you used might not be the one (I know Widmer uses a lot of Summits to get their Drifter grapefruit bombs).

There could also be a yeast component to it. Compare these two sets of notes:

Quote:

YEAST STRAIN: 1272 | American Ale II™

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

YEAST STRAIN: 1335 | British Ale II™

A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

LINK

The British yeast doesn't give you much help in accentuating the citrus qualities you're looking for.

It might mellow and blend a bit more in a few weeks. Only time will tell. But it sounds tasty as is! Drink it and experiment some more!

phuff7129 · 02-02-2012, 02:01 AM

Yes those are the actual temps. Do you think the yeast could be causing any of the fruit? Do citra hops tend to overpower the other hops?

phuff7129 · 02-02-2012, 02:09 AM

Thanks for the input. It might be interesting to see how this brew evolves. Thanks again.

**NordeastBrewer77** · 02-02-2012, 02:12 AM

Quote:

Originally Posted by phuff7129

Do citra hops tend to overpower the other hops?

in my experience, no. they'll actually get over shadowed by hops sometimes. i have a citra/cascade pale kegged right now that has much more cascade presence than citra. and i used more citra hops late in the boil. the citra's there, but the cascade runs the show.

**jonmohno** · 02-02-2012, 02:14 AM

You may be more interested in an american yeast for your ipa's next time then,prrriiide explained it pretty well,sometime its the yeast that will set the overall tone to your beer as well.I think the american stains would give the hops more punch that your looking for. Could possibly be some extract twang also, did you add all of the extract at the beginning of the boil?