We were really pleased with our latest two cans, NEIPA and West Coast SIPA, which were brewed at Attic Brew Co. in Birmingham. (After our head of marketing randomly bumped into the guys at Attic on a night out in the city, we held retrospective tap takeovers and have shared many a beers. We’re now in a mutually beneficial brewing partnership where we use Attic’s kit to brew smaller runs of beers and their in-house canning set up. In exchange, Attic get a little bit of extra income to help buffer the hit of a tough 2020.)
This time we’ve dropped two new cans – SIPA: Mosaic and Vermont IPA. Read about the former here, from our own brewer Matt.
The brewing liquor was treated with a 1:2 Sulfate:Chloride ratio, which softens the perception of bitterness and helps to create a fuller mouthfeel.
We used a 50/50 split of pilsner malt and extra pale malt for the base of the grist in this beer, which gives it a lovely light colour.
A higher mash bed temperature of 68⁰C leaves plenty of residual sugars in the finished beer after fermentation, as it produces more unfermentable sugar. When combined with the addition of oats, this lends the beer a smooth and full mouthfeel
Attic’s Vermont strain was used to ferment this beer, giving the IPA a lot of tropical and stone fruit esters typical of New England style IPAs. These flavours support and add depth to the aroma profile, provided by late and dry hop additions.
We used Strata and Simcoe as our hop pairing for this beer. Strata takes the lead with massive passion fruit, grapefruit and strawberry aroma, supported by lime, pine and herbal dankness from Simcoe.
We have dry hopped at 18g per litre, with the aim of providing really powerful and satisfying levels of aroma.
The beer has an IBU level of 35, a fairly low level of bitterness. We wanted to play down the bitterness and let the fruitiness and juiciness of the hops take centre stage, balanced by the sweetness from the malt and the soft mouthfeel from the water profile.
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