Jasmine IPA
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By Matt Margeson in Beer Recipes Published: Saturday, 29 March 08 - 03:24 PM (GMT -07:00) Last Updated: Saturday, 29 March 08 - 04:56 PM (GMT -07:00) |
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Since Matt makes so many dishes just for me, I thought it would be nice to create a beer for him. He loves jasmine tea and was excited to taste a jasmine beer. If you're not a big jamine fan you can leave it out and make a regular IPA or you could make the flavor subtler by adding less. Like hops, jasmine is a flower and will lose aroma during long bottle aging. However, I think the subtler flavor and aroma could be nice so we'll see how a few more weeks in the bottle changes the ale and let you know.
For 5 gallons:
5 ½ lbs light dry malt extract
1 lb crystal malt (60L)
½ lb toasted malted barley
2 tsp gypsum
2 oz Northern Brewer hops (boiling) – whole hops were used
¾ oz Cascade hops (finishing) – palletized hops used
Jasmine flowers – Matt’s handful for boiling, a hearty pinch at 55 minutes, and a pinch at 1 minute
7 whole green cardamom pods, bruised and added at 55 minutes
2 pinches of coriander (we only had ground) at 55 minutes
1 tsp Irish Moss at 45 minutes
¾ cup corn sugar for bottling
To start, I’d like to make a few notes about the ingredients. For the barley, buy whole malted barley and toast it in your oven at 350 degrees for 10 minutes. When cool, put the barley in a gallon sized zip top bag and use a rolling pin to crush the malt. Jasmine flowers can be found on various spice websites. I always try to buy organic products for making beer and was able to find organic dried jasmine flowers. In this case we only had ground coriander on hand so it was used, but I would suggest using whole coriander seeds, slightly crushed, if you have them. And now on to the brewing specifics…
Steep the crystal malt and barley at 155 degrees for 30 minutes. Remove the grain, bring to a boil, and all the malt extract. Dry malt extract has tendency to boil up a lot so pull your pot off the heat while you mix it in and keep a close on it. Add in the gypsum, Northern Brewer hops, and a large handful of jasmine flowers. Boil for 45 minutes and add the Irish Moss. Boil another 10 minutes and add a hearty pinch of jasmine, coriander, and cardamom. Boil 4 minutes and for the final 1 minute of boiling add in the Cascade hops and a pinch of jasmine.
All those jasmine flowers...
Matt originally pitched the yeast too hot and it died so we had to add another round of yeast after a few days to get things going (pitch yeast at 70-75 degrees). Ferment, rack to secondary, and bottle with corn sugar as usual. Our original gravity was 1.055 and the final gravity was1.018 giving us about 3.9% alcohol.
We had our first taste about 8 days after bottling. The carbonation was pretty good already and the color and clarity were fantastic. The jasmine aroma and flavor were very strong.
Another beautiful glass of homebrew.
A month after our first tasting...it is now evident that not all of the original yeast died. The beer is now extremely carbonated and causes some pouring issues. We're finding that you just have to be patient, pour slowly, and let it rest between pours. It takes a while, but you won't have this problem because you're going to cool the wort sufficiently before pitching the yeast, right? The flavor at this point is the same as a month ago but much subtler and smoother. The jasmine is very evident right from the start but not quite so overwhelming now. We have quite a few bottles and it should be interesting to see how strong or subtle our friends prefer this ale over the coming weeks.
1 Comment so far: |
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| Interesting recipe! | Eric | 05/11/08 |
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Top | Reply to this Title: Interesting recipe! Author: Eric Date Posted: 11 May 2008 05:24 PM (GMT -07:00) I just stumbled upon this post, but think I'm going to have to try your recipe sometime. It sounds quite tasty! Just a guess, but your carbonation issues probably have nothing to do with your original yeast being dead or alive. A final gravity of 1.018 gives you kinda low attenuation (66%), so it looks like you bottled too soon. |
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