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Behind the Numbers: 55|09 – Amarillo & Loral
4 Sep 2018

For our latest Double IPA, we’ve gone back to basics. We were pleased with our last two releases in the series, 55|07 which was fermented with grape juice and 55|08 where we added coffee during the dry hop stage, but we feel like the additions shifted the focus away from the fundamental character of a DIPA. So, for this next batch, we’ve decided to go back to the simple thing we love about this style; big, juicy hops, dry and drinkable.

Our 55|09 is hopped with two very different US hop varieties, an old school star Amarillo, which we’ve been particularly enjoying recently for the orange spice notes it gives to our pale beers and Loral, a relatively new strain parented by European Noble hops, infusing a subtle herbal, slightly earthy character alongside its citrus-like tropical US flavours. We have kept 55|08’s simple malt bill for this beer as we loved the flavour of 55|08 and wanted to see how it would hold up as a clean beer without the coffee infusion. The grist is made up of marris otter malted barley, with flaked oats for a heavier protein character giving the fullness and haze we all know and love! This allows the combined hop character to shine through, with big flavours of orange, mango and peach with a dry finish. We hide the bold strength of 8.2% by cold conditioning post dry hopping.

We’ll be launching 55|09 at Leeds International Beer Festival today and will be pouring it at our festival appearances over the next few months. It will also be pouring in the Tasting Room Friday 7th September from 1pm. We’ve included a 20 litre homebrew recipe below if you want to give it a crack at home! We look forward to hearing your thoughts!

Cheers,

Team BBNo

 

Homebrew Recipe – 20Litre

Specs:

OG: 1.082

FG: 1.011

Target ABV: 8.2%

Mash Temp: 66C

Total Mash Time: 1h20m

Efficiency: 76%

Water profile:

Alkalinity: 80 ppm for HCO3 (London water adjusted with lactic acid, CaCl and CaSO4).

Chloride: 150 ppm

Sulphate: 200 ppm

Malt bill:

Low Colour Marris Otter: 4.37kg

Flaked Oats: 750g

Invert Sugar: 500g (3rd day of fermentation)

Hops:

Boil (1hr15): 40g Amarillo Pellets

If using pellets instead of Cyro Hops, double all amounts below!

Whirlpool @ 80c* – Amarillo Cyro Powder 98g

– Loral Cyro Power 50G

* We liquor back using cold treated water to achieve 80c whirlpool temperature.

Dry Hop:

At 1.020, 22c: Amarillo Cyro Powder 100g

At FG: Amarillo Cyro Powder 100g

Loral Cyro Powder 100g

Yeast:

S-04 pitched at 19C then left to ferment at 19.5C, let temp rise up to 22c after gravity has dropped below 50% planned attenuation.

Reduce temp to 18c for final dry hop then 15c for diacetyl rest. Once complete, drop down to 1c .

Transfer to secondary and cold condition @ 1c for 2 weeks.

Force carbonate to 2.5 Vols for keg CO2 and serve.

 

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