Month No. 1 + DIPA Plans
Month No. 1 + DIPA
We truly never expected such a great response so quickly from our launch beers. As mentioned in our previous blog, we’d already won our first award courtesy of the great guys behind Chester Beer Blog and we’d already been asked to attend and serve at 3 different festivals in the next three months. Initial feedback from our very first customers was very encouraging and we were experiencing a very healthy amount of repeat custom already.
I was sat on a chairlift while snowboarding in Bansko, Bulgaria, when i read our WhatsApp group chat to find out that we were about to run out of beer just 3 weeks in. It turns out that we never did brew enough beer for launch; 80 Kegstars, 12 KeyKegs and roughly 390 cases of cans all of which were all completely depleted at week 4. It had been a very good start indeed - We had to stop selling, instead taking pre-orders and then stopping these pre-orders due to the risk of not being able to fulfil them.
So far we’d brewed 7 different beers, 5 cans and 3 keg. The next brew cycle would be 3 beers for keg; Amarillo Ekuanot Pale, Azacca Mosaic IPA and a re-brew of Citra Simcoe IPA - the best beer we think we’d made so far. Both IPAs were fermented with our house IPA yeast; a blend of two traditional English strains, while the pale we fermented with just one. Once packaged into kegs, we’ll brew three more beers for keg and so on until our next canning run in April - Our current brewhouse setup allows us to brew 9 beers a month, and we’ll be in the market soon for extra tanks to further increase our capacity.
Any IPA-led brewery worth it’s salt knows how to brew a trendy Double IPA. As an IPA-led brewery ourselves, we’ll give it a go hoping to curate the style into our seasonal beer releases going forward. We’ll shoot for 8-9% abv. We’ll double mash with a simple malt bill containing Maris Otter Extra Pale, Oats, and Carapils with some dextrose in the boil for added fermentability. We’ll go ‘juice-mode’ with just one hop variety: Citra. It’s low cohumulone range means we can go in big while keeping the bitterness level down. Whirlpool-only hopped on brewday and dry-hopped three times during fermentation and maturation. We’ll use the same water profile as we have in our kegged IPAs of late(2:1 Cl:S04), for added texture and the sort of body we like to present in our beers. We’ll use our house blend of yeast as well pitching a higher attenuating yeast somewhere around day 2 into fermentation once the exponential phase is well underway so that we can retain the esters emitted from our house yeast. We know we’ll lose a lot of beer from the dry-hop addition - somewhere around 30-40% but we’re determined to produce the best hoppy beer we can. We’ll package the beer in both can and keg, and will have it ready just in time for Chester Craft Beer Festival on the 21st April.