Wednesday, May 18, 2016

Brewery Trial Recipe: Release The Panic IPA 8.0 & Panic At The Disco Habanero IPA 1.0

After recent batches of Release The Panic saw changes in hopping like Simcoe and Amarillo I decided to go back to the original hop schedule but beefed up a bit like recent versions.  There is something about the Columbus, Nugget, Chinook, and Meridian oils once biotransformed by my house yeast that creates something wonderful.  Super fruity and a balanced dankness and pine.  For this batch I didn't want to have a full 10 gallons of the same beer on tap allowing for the hops to fade out on keg 2 while drinking keg 1.  On this one I decided to toss some Habanero into the secondary to get some heat and the fruitiness of a Habanero flesh.  I also swapped out the base malt from Pale Ale malt to Vienna to get a richer malt balance and to drop the sugar addition and add some Cara-Pils to add a touch more body.  The super dry finish on previous batches was nice, but the lack of body wasn't.  I really wanted a good body and malt complexity to back up all the hops and the yeast.  Don't get me wrong, I like a good hop monster with no malt backbone showcasing all the hops and a yeast that gets out of the way as well, but they aren't balanced and certainly not drinkable enough to knock back a couple and still fell your tongue.

NAME: Release The Panic / Panic At The Disco (Split Batch)
STYLE: IPA / Habanero IPA
TYPE: All Grain
SIZE:  10.5 gallons
OG: 1.059
FG:  1.010
ABV: 6.5%
SRM: 8
IBU: 74 (Modified Tinseth)

Efficeincy: 68% (mash)

Grain Bill:

Vienna, Carastan 30/37, Cara-Pils, Flaked Oats

Hop Bill:

Magnum, Nugget, Columbus, Chinook, Meridian


Crisp, dry, bitter.


House - Tropical Fruit


Dry Hopped, half received Habanero.

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