Soul Barrel's Tropical Parade IPA

This tasty IPA by Soul Barrel is a fantastic example of how to use hops. The Tropical Parade has a few of additional steps in water treatment to get the right PH on your wort.

HERE’S WHAT YOU WILL NEED

About the process:

You will need a bit more temperature control on your fermentation and brewing equipment to get the most accurate results. A large amount of hops make it into the whirlpool addition, which means you would need to be able to hold your temperature at around 90C for 20 mins. 

Ingredients:

Water: Clean, fresh water ideally not from city source which can vary and have chlorine.  Add salts to target 5.25 mash pH 100ppm calcium and a 1/1 chloride/sulfate ratio. 

Malt Bill: This recipe asks for a small amount of Acidulated malt. The brands used are guides on the colour ranges (and some would say Simpsons is the finest malt in the world), if you cannot get hold of some of the brands, make sure you know the colour ranges so you hit your target colour.

Hop Bill: We get most our bitterness from large whirlpool and hopback additions, since on our system these steps stay above 90C and alpha acid isomerization theoretically starts at 85C.  Adjust your bittering addition if these steps are done cooler or for a shorter time. You could substitute the Cascade Whirlpool addition with 75g Whole Cone hops, should you be able to get hold of it. 

Yeast: 

 
Brewing Process:

1. Mill and mash in grain with a 3:1 water to grist ratio at 67C.  (3litres per kilo)
2. Rest for 60 min,
3. Heat up to 72C to mash out.
4. Recirculate until the wort is clear, then lauter and sparge until kettle volume reached.
5. Add first hop addition during first runnings.  (If last runnings goes below 1.010 SG / 2.5 Plato stop lautering.)
6. Boil for 75 minutes.
7. After boil stir the pot to create a whirlpool and add the whirlpool hop additions.  Keep in contact with hops for at least 20 minutes, then cool down and transfer the wort into the fermentor, taking the wort off the trub. (Grainfathers and similar brewing systems have filters for this, make sure that whatever method you use is sterilized as it is post boil.)
8. Cool to 19C and pitch the yeast.

Pitching the Yeast and fermentation: Let it ferment around 19C for the first couple of days then can let it rise to 21C.  Add the first dry hop addition during fermentation.  After reaching terminal gravity, do a diacetyl rest for another day then begin cold crashing.  Once you reach 15C add the second dry hop addition and hold for 3 days.  Crash to aging temp, then transfer off hops to age then bottle. 

Carbonation:

High level of carbonation:  2.2 to 2.7 volumes of CO2.