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
IBU: 74 (Modified Tinseth)
Efficeincy: 68% (mash)
Vienna, Carastan 30/37, Cara-Pils, Flaked Oats
Magnum, Nugget, Columbus, Chinook, Meridian
Crisp, dry, bitter.
House - Tropical Fruit
Dry Hopped, half received Habanero.