OnTap Magazine

“For us, a great IPA has clear, bright hop notes, with a sense of balance and finesse that creates drinkability while delivering intense flavour. Tropical Parade can be thought of as a modern take on the West Coast IPA. For all of our beers we tend to think in terms of flavour themes led by ingredients and process instead of specific styles. For example, Tropical Parade's primary flavour theme is classic American citrus hop flavours, layered with secondary themes of tropical fruit, pine, and toasty malt. All of which is supported by a solid mouthfeel and dry finish. This recipe is driven by late hot- side hop additions and intense dry hopping. Fresh, high-quality, impactful hops are key to great IPAs. You'll also need flavourful malt, quality water, and healthy yeast to lay the flavour foundation to let those hops really sing. Pale alemalts are the foundation of most IPAs, but it's up to you to decide how much caramel or toasted malt you want to add to increase the maltiness. Also up for grabs is deciding how much protein-rich grains like wheat or oats you want to add to increase mouthfeel and body. Generally, you want to let the hops shine, but you'll want a pillowy, firm base to lift their flavours. As our IPAs increase in alcohol we decrease the caramel malt, and also as we move into the hazy/New England direction we increasingly build with oats and wheat. Like everything in brewing, these grain bill choices are a balancing act, and it depends on what you want to achieve.” NUTS & BOLTS Batch size: 19 litres OG: 1.059 FG: 1.012 IBUs: 55 ABV: 6-6.5% WATER PROFILE We have soft mountain water at the brewery, from the Simonsberg Mountain Aquifer, and add salts and acid malt for yeast health, mash pH and flavour. TARGET: 100ppm calcium 200ppm chloride 1.5/1 chloride to sulphate ratio You also might need to add a little Epsom salts for yeast health. MASH INGREDIENTS 3.85kg Golden Promise pale ale malt 370g white wheat malt 300g CaraPils®/dextrine malt 93g CaraMalt (e.g. Thomas Fawcett) 25g acidulated malt BOIL INGREDIENTS 75g Centennial [10% AA] in the whirlpool for 20 minutes 60g Chinook [13% AA] in the whirlpool for 20 minutes FERMENT/POST FERMENT INGREDIENTS Use a healthy pitch of American ale yeast, preferably use a yeast starter. 80g Centennial for dry hopping 40g Citra for dry hopping 40g El Dorado for dry hopping METHOD Using the BIAB method, heat 28 litres of brew water to 69-70°C for a final mash temperature of 66°C. Hold at 66°C for 30 min, then slowly raise up over 30 minutes to 72°C. Hold this temperature for 10 minutes to mash out for a total mash time of 70 minutes. Whirlpool for 20 minutes and add Centennial and Chinook for 55 IBUs. On our system we retain a lot of heat in the whirlpool and hopback so get around 11% alpha acid utilisation for these additions. If you can get whole cone hops even better. If you lose a lot of heat in the whirlpool then you can add the hops with a couple minutes left in the boil to estimate the same utilisation. Cool down to 18°C and pitch a strong, healthy pitch of American Ale yeast and oxygenate well. You'll want to see a healthy start to fermentation, and ideally around half the fermentation done within 48-36 hours. Ferment on the cooler side, 17-19°C for the first few days, then let it rise up to 20- 21°C for the end and diacetyl rest. Add 20% of the dry hop charge once you get around a gravity of 1.024 to benefit from the yeast's interaction with the hops. It should end around 1.012 FG, then do the diacetyl rest and cool to 17°C. Add the remainder of the dry hop additions. Then, after the first day, cool to 16°C, then 15°C. Rouse the hops a couple times if possible. After four days, begin cooling down to zero. The beer will need to age and condition for 5-7 days as the hops drop out and the flavours mature. Carbonate medium (2.2-2.4v/v) and serve around 9°C. If you can manage good solid/ liquid separation, minimise oxidation, and use high quality, fresh hops, malt and yeast you should have a great brew. Drink it fresh! TROPICAL PARADE WEST COAST IPA 1 THE BREWERY: SOUL BARREL BREWING CO. THE BREWER: NICK SMITH ontapmag.co.za | Summer 2021 | 53