No brewing for almost 6 months?! What a shocker! So with the start of the new year came a few spring cleaning jobs in the brewery and as the corny kegs emptied one by one it was clearly time to start brewing some beer again! First up in 2015 would be my attempt at a Jaipur clone. Thornbridge’s Jaipur is an IPA loaded with hops which make it a very easy drinker and disguises its 5.9% ABV. It is an extremely good beer, a multi-award winner, and one of my favourite beers of all time! If I get anywhere near to a reasonable clone I will be a very happy brewer!
To accomodate for the low efficiency in my last few brews I bulked up this grain bill to give a target of 6.2% ABV fully expecting to fall short of this!
The recipe for the Jaipur Clone:
- 5.5kg Maris Otter Malt
- 0.5kg Vienna Malt
- 12g Centennial hops @ 60 minutes
- 15g Citra hops @ 60 minutes
- 10g Ahtanum hops @ 60 minutes
- 12g Centennial hops @ 30 minutes
- 10g Ahtanum hops @ 30 minutes
- 10g Chinook hops @ 30 minutes
- 48g Centennial hops @ 0 minutes
- 48g Chinook hops @ 0 minutes
- 36g Ahtanum hops @ 0 minutes
- 1tsp Yeast Nutrient in Yeast Starter
- 1 packet Bry 97 (Danstar) West Coast Ale yeast
As expected after such a long break from brewing there were a few rusty edges on show this brew day! I forgot to preheat the mash tun until the very last minute, I forgot I had repurposed the pump power supply as part of the first stirplate build so couldnt use it on the pump now, I lost my hop scales until the boil was already under way, and finally once the finished wort was cooled I dropped it into the fermenter forgetting to check whether the tap on the bottom was closed and promptly poured some all over the floor! (luckily I noticed quickly and only lost around a litre!)
This was also the first time I would use a yeast starter. The yeast for this brew was grown 24 hours in advance from a rehydrated packet of dry yeast into a 1 litre liquid starter. 100g of light dry malt extract was boiled in 1 litre of water for 15 minutes to create a basic wort around 1.040. Once this had cooled to 25C the rehydrated yeast was added and the covered flask placed on the stir plate overnight. This large starter was then pitched into the cooled wort on brew day.
Fortunately thanks to the large starter I still managed to end up with 22.5l in the fv! The gravity was bang on target at 1.062 as the brew day efficiency was up again 73.5%. As a result of the bigger grain bill and the increase in efficiency the finished beer will be 6.2% as per the recipe and not 5.9% ABV as per the plan! Either way I’m looking forward to seeing how this one turns out!