East Coast IPA - Umbongo

[gedburg101]

A couple of months ago I have a pint of Founder Azacca. It was a revelation. Really hoppy but not super bitter with a really fruity, juicy taste and mouth feel. I was hooked and first thing I did when I got home was order 200g of Azacca.

Last night I opened the resultant brew and I was very disappointed. Despite dry hopping with what I felt was a lot of hops, it just tasted boring. Probably a perfectly drinkable IPA, but nothing like I had hoped for.

I've read other people's posts and looked at a few blogs and now I realise that I had pretty much everything wrong. Wrong yeast, crappy grain bill and about a third of the amount of hops I needed.

I found a recipe titled 'soft and juicy IPA" by the Mad Fermentist which looks to fit the bill;

Grain
------
81.6% - 10.00 lbs. Rahr 2-Row Brewers Malt
8.2% - 1.00 lbs. Flaked Corn (Maize)
6.1% - 0.75 lbs. Weyermann CaraFoam
2.0% - 0.25 lbs. Weyermann Acidulated Malt
2.0% - 0.25 lbs. King Arthur All Purpose Flour

Hops
------
1.38 oz. Magnum (Pellet, 11.50% AA) @ 60 min.
2.00 oz. Simcoe (Pellet, 14.00% AA) @ 0 min.
2.00 oz. Galaxy (Pellet, 12.00% AA) @ 0 min.
3.00 oz. Galaxy (Pellet, 12.00% AA) Dry Hop Primary
3.00 oz. Simcoe (Whole, 14.00% AA) Keg Hop

Extras
-------
0.50 tsp Yeast Nutrient @ 8 min.
0.50 Whirlfloc @ 8 min.

Yeast
------
WYeast 1318 London Ale III

This is a bit of a new experience for me as I've really only brewed fairly basis IPAs and I've never used this type of yeast before. Does anyone have any advise that might assist me on this one. Things to bear in mind or watch out for?

Many thanks!

 

[IainM]

The hop bill looks great, but flour! Really?

 

[gedburg101]

"I included flaked corn (because I had it sitting around) and wheat in the mash. These two adjuncts work counter, with the corn diluting the protein content of the wort while the wheat increases it. I’d read (somewhere) that the proteins in wheat flour are especially foam-positive even compared to flaked wheat, so I wanted to give it a try. I mixed the flour into the milled grain to distribute it, but even at this relatively low amount (half a pound in 10 gallons) the lauter was slower than I’m accustomed to."

Sounds mental to me, but I don't claim to know better...

 

[gedburg101]

Bottled it and went for flaked oats...

Also, no Wyeast so went for White Labs London Ale yeast.

Brew day this Friday.