American IPA with Wyeast 1098 British Ale?

[Beezer94]

A couple of IPA's I enjoyed a lot, talk about using a nice fruity yeast, so I thought I would try the same. I have Wyeast 1098 British Ale and Wyeast 1272 American Ale 2. I have a hoppy pale ale conditioning with WLP001 already, a stout fermenting on WLP004 Irish Ale, Hop Rod Rye clone fermenting on the Wyeast 1272, so now I am thinking trying this 1098 British Ale for my next IPA.

The 75% attenuation seems like it should get the beer down to a sufficiently low gravity.

5.25gal batch:
Est. SG: 1.066
Est. FG: 1.016
SRM: 6.7
IBU: 79.3
11.5 lbs Belgian Pale Ale
1 lb Munich 10
8 oz Honey Malt

2.25oz Saphir 4.1% (0.75@20, 0.75@10, 0.75@0)
3oz Citra 11.8% (0.5@20, 0.75@15, 0.5@10, 0.75@5, 0.5@0)
3oz Columbus 11.9% (0.5@20, 0.75@15, 0.5@10, 0.75@5, 0.5@0)

1oz Citra (dry hop 7 days)
1oz Chinook (dry hop 7 days) *EDIT* I used 1oz Columbus instead of chinook
1oz Saphir (dry hop 7 days)

Yeast: Wyeast 1098 British Ale perhaps...

On a weakly hopped beer I'd worry less hop accentuation, but I don't think my recipe will have a lack of hops. Any ideas?

 

[greenbirds]

Wow, that looks like an interesting recipe. I like the grain bill -- it is very similar to BierMuncher's Kona Pale Ale recipe, minus the cara-pils, and that beer was delicious. I also like relying on the massive late hop addition schedule to produce all your bittering. I predict the hop flavor and aroma will be staggering. As for the yeast, I have heard of people using 007 as a house yeast. My experience is it's not too fruity at all and should attenuate well to let that thing dry out and make the hop flavors shine through.

 

[Beezer94]

The recipe started as a somewhat clone of Ithaca Flower Power, but once I ordered citra and saphir I changed it up.

Flower Power India Pale Ale
Availability: Year Round, Limited
Enjoy the clover honey hue and tropical nose. Simultaneously Punchy and soothing with a big body a finish that boasts pineapple and grapefruit. Flower power is hopped and dry-hopped five different times throughout the brewing and fermentation process.

Original Gravity: 16 P
ABV: 7.5%

Malt: 2-Row, Honey malt
Hops: Columbus, Cascade, Ahtanum
Dry hop: Simcoe, Amarillo, Centennial

The one thing I don't get is I would need like 85% attenuation to get 7.5% ABV out of 16P, so I just take their OG-ABV with a grain of salt. Some of the ones on their webpage are like 92% attenuation.

 

[jlpred55]

I'd drink it, looks tasty- plus you went crazy with the hops. With the dry hop I would be intersted to see what aroma stands out there? I think the Chinook will dominate the saphir but I am really interested to hear about the citra/chinook mix and what the aroma ends up like.

 

[permo]

I did a recipe recently with a very similar grain bill...I used a vienna base with munich, carravienna, aromatic as the specialty grains. I used S-04 english ale yeast. Big hop bill as well....70 IBUS...OG - 1.065......racked to secondary last week and it was tasty. I am going to finish this one at about 1.020..a little residual sweetness to highlight the unique grain bill.

One thing about the english ale yeasts...they usually drop out below 62 deg.

 

[JKoravos]

Tons of commercial brewers use 1098 as their house yeast. It attenuates well, it attenuates fast, it flocculates well and it will ferment clean if you keep it cool, ~65. If you get up towards 68-70 you'll get a lot more of the fruitiness.

 

[Beezer94]

Good to know! I'm excited about the hop bill, just wanted something different for the yeast. Had 3 IPA's now with chico strain, and while delicious, I'm a flavor junkie. My taste buds must be terrible because I enjoy strong flavors; light flavors are lost on me, unless my palette is clear, or there are lots of light flavors compounding.

 

[Beezer94]

My hops direct delivery came Thursday, so I'm finally mashing this right now 1:48pm EST!
Pretty excited as the 8.25oz of hops for the boil sitting out has the whole house smelling amazing. I guess in 2 months I'll know if this was delicious or not.

 

[Beezer94]

Ended up dry hopping this 2 weeks ago. I ended up using 1oz Citra, 1oz Columbus & 1oz Saphir for dry hopping; as I decided I wanted to only have this flavor/aroma combo, so I could potentially tell what flavors/aromas these three can make in future brews.

5 days ago I crash cooled it and added gelatin. Bottled today (finished at 1.012) and it was delicious straight out of the fermenter. It was fruity/citrusy, honey colored and little bit of a sweetness from the honey malt. Really looking forward to cracking a carb'd bottle in a few weeks!