Cappuccino Stout vs Bell's Java Stout vs Founder's Breakfast Stout

IPA (Citra+Simcoe+Centennial)

Straight forward IPA with some minor deviations. I used a blend of Centennial, Simcoe, and Citra for all the late hop and dry hop additions. A healthy amount of Vienna Malt for background and Dry English Ale yeast (WLP007) for a dry unique finish.

There are a couple of hopping techniques I like to use to brew IPAs. The first is an extended hops steep. I like to steep for 60 minutes between 140 - 150 degrees. This temperature is below the flashpoints for the varieties I use, so I don't have to worry about too much IBU contributions. But, because the hop stand is at such a low temperature, the duration has to be longer. I feel it definitely enhances the aroma and flavor in the final beer.

I also like to use multiple dry hopping additions. I like to add hops as soon as the krausen starts to fall in the primary fermenter and then add another addition to the secondary fermenter.

Cappucino Stout (Coffee, Milk Stout)

Milk Stout + Coffee isn't too radical of an idea. I love stouts and coffee so that was all the inpiration that was necessary. There are some great coffee shops in Ann Arbor, MI, but my favorite one is Mighty Good Roasting Company, on main street. They roast some really flavorful, aromatic beans. The base of the beer is a milk stout that I have developed over the past few years. 2-Row for the base, some crystal, flaked barley, 2 lbs of dark grains, and lactose. I really like the UK versions of Chocolate Malt and Roasted Barley, but it is important to note that UK Chocolate Malt has a lovibond of 350L, and UK Roasted Barley is 500L (which is a little darker than Briess). I kept the IBUs relatively low, because the added coffee imparts some of its own btterness.

For the coffee I used Mighty Good's Hacienda Rio Negro blend, which imparts a very robust, milk chocolate flavor and aroma. I cold brewed the coffee by taking two mason jars, adding 2 oz of coarse ground coffee, and topping them off with water. After 24 hours I filtered the coffee with a p60 pour over and added the concentrate to the secondary. I let the secondary sit for 7 days before kegging.

Arcadia Brewing Company: Rapunzel

A fairly session-able White IPA from Arcadia Brewing Company (brewed with hops grown in Michigan). Very different taste, but similar concept as my White Pale Ale.

Harvest Imperial IPA: brewing with wet hops

A homebrewing friend of mind has two Centennial  and two Cascade plants. All four plants are in a row and did so well this summer that a portion of the Centennial and Cascade plant grew into each other. Even though the Cascade hop cone is very distinguished, we decided to play it safe and brew a wet hopped Imperial IPA with the hops from the ambiguous area, on the bine.

I haven't brewed an Imperial IPA for awhile, since I don't usual feel that I finish a five gallon keg of it before the hops start to diminish. But since I will be splitting this batch up, it seemed like a perfect excuse to brew a big, carelessly hoppy beer. Leading up to this batch, I did a fair amount of research and decided to get rid of all crystal malt and see what affect it would have on the overall beer. I split the grist with 50% US 2-row, 50% Maris Otter, and added some corn sugar for an alcohol boost. I bittered with Bravo hops and added generous amount of Centennial and Columbus with :10 minutes left in the boil. Finished off the brew day with a massive 24 oz wet hop, hop steep for :60 minutes. Chilled and fermented with a health pitch of WLP090, san diego super yeast.

White Pale Ale: brewing with wet hops

I finally picked up a copy of Mitch Steele's book IPA. The book is centered around the historic, evolution of the modern IPA, but it does go into some variations of the style as well. There is a brief section on White IPAs, citing Deschutes Brewery's Chainbreaker White IPA as a commercial example. Here in Michigan, New Holland Brewery produces White Hatter, and is the only Michigan commercial example I can find. I have never brewer a White IPA, but have had a few commercial examples in the past. One memorable White IPA was when I lived in Chicago and Goose Island Brewery (before Anheuser-Busch) had  one on tap. I don't remember what it was called only that I bought a growler to go, went back a week later for a refill, and it had been replaced.

In summary, a White IPA is a combination of a Belgian Wit and American IPA. Wheat malt, flaked wheat, and flaked oats can all be used in the grain bill and the beer is hopped with pungent, pacific northwest hop varieties somewhere between an American Pale Ale and American IPA. Coriander and orange peel can be added in the boil, as well. Finally, a Belgian Wit yeast strain is used during fermentation with some dry hops. To me the merging of the two styles makes sense and doesn't seem too radical at all. Orange peel and coriander gives off a citrus, pine character, which are similar to the variety of hops used. The grain bill doesn't have a lot of carmel malt, or specialty malts which is perfect for hoppy styles. Belgian Wit yeast attenuates fairly well and gives the beer a unique character of its own. 

Rye IPA: brewing with wet hops

I personally enjoy brewing with wet hops. The fresh, grassy, hoppy aroma and flavor adds a unique character to the beer. The final beer has a fresh taste that is impossible to replicate. Unfortunately, my 2014 hop crop was lacking because I planted the rhizomes so late. But, a local homebrewer donated a pound of fresh Centennial hops.

I've been wanting to brew a Rye IPA  before this summer ends, so the timing was perfect. I used pellet hops for everything, except the hop steep after flame out. Using the 6:1 (5:1) rule for wet hops: pellet hops, the hop steep addition should be equivalent to 2.5 - 3.0 ounces of pellet hops.There is nothing too special about the grist on this beer, as I am looking for the wet hops to dominate the beer. The grain bill is mostly 2-Row, a little crystal, carapils, and rye malt. The rye malt only makes up 13.3% of the grist, which is fairly mild for this style. I am going to see how it turns out, but may up the rye malt for future batches.