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This is a second version of the sIPA i brewed last summer “Hop water IPA”. I liked the hop profile but the beer was thin, hence “Hop Water.” Looking to increase the body and color on this beer, i found 2015 NHC gold medal category #23 winner From Jason Bryant “Citra Session IPA. I adopted this recipe’s use of MO, munic, aromatic malts for body, color and mouthfeel. Instead of the dextrin malt, I used flaked oats. I substituted crystal 20L for 10L and 40L. The crystal addition was mostly arbitrary I guess, looking to keep it less carmel-y. I kept my same hop profile from before (he used nugget, citra and mosaic in that recipe). So this is a mashup of the two recipes. Yeast: WLP 001 Pure Pitch. MFG NOV 23 16/Best By May 22 17 Lot #1031659. 12/29/16 yeast starter: 1 qt of canned wort into 2L flask and spun at room temp 72F overnight Brew day 12/30/2016 (39th birthday, Note the 39 bitterness units) water: windmill express RO. TDS 17ppm. mash. 3gal water Gypsum 2g, 1g Calcium Chloride added to the mash. Strike temp 177F. doughed in at 152, hit 154F. Let rise pH check at 4.98. Let rise longer, mixed up and pH is 5.5 @25.7C Mashed for 60minutes at 154. Runoff volume was less than 2gal. Sparge water 6 gal, 3.6g gypsum, 1.8g calcium chloride. batch sparged with 6gal water at 168F. Was 1/2 gal short on preboil volume (collected 7.25gal) so added 1/2 gal water to the mash sparge and collected up to 7.75gal boil volume. SG 1.039 preboil gravity. boiled for 60 minutes and added hop additions as above exept whirl hops i added when wort cooled to 150F. (whirlpooled in keg through therminator about 20 minutes). This was at about 8minutes-15minutes post flame out. collected 5.5 gal wort in BB1. OG 1.046 (spot on) set glycol FTSS at 68F and pitched WLP 001 starter when reached 68 and stable. @12:48pm noticed some airlock activity around 930pm Wednesday 1/4/2017 (day 5). SG 1.014. color is light orange. nice bitterness and floral taste. So far so good Thursday 1/5/17 ( day 6) SG 1.014, Friday 1/6/17 same Saturday 1/7/17 SG 1.014. Added 0.5oz each of centennial, amarillo and mosaic pellets to sanitized short stainless dry hopper and added to brew bucket. temp set at 72F. House temp is set to 70-72F. Will dry hop 7-10 days. Saturday 1/14/17. Removed dry hops from fermenter. Sampled. Smells and tastes amazing. Nice bitterness and nice floral and citrus taste and aroma. 6:05pm set at 42 to cold crash. Monday 1/6/17. Kegged to CK6 via blichmann pump in closed system. Prior to this i heated up 1/4 qt RO water to 180F, added 1/4 tsp gelatin, let disolve and cool. added at kegging though lid. Full keg. Carbonated at room temp with Blichman quick carb unit at 12psi. Put in outside kegerator 1/18/2017 1am. Connected bev line to tap and the beer is flat! either quick carbing it at room temp was a waste of time or it decarbonated? Re quick carb- set at 12 psi and recirc after sanitizing for tasting, i cant help now but feel underwhelmed by the aroma. It seems less aromatic than directly from the fermenter. it would seems strange that the quick carb procedure kills the hop aroma? anecdotally i feel the same happened with “dank vader” Friday 1/20/2017 The beer is clearing nicely and the aroma and taste has changed for the better. The yeast in suspension from the transfer seemed to have masked the hop character. Tasting it now its great. This beer is going to do well. however it could use a little less body and a bit more hop aroma. Since it mashed at 154 next time i will shoot to mash at 150-152 to get it a little drier. A longer hop stand may also improve the hop aroma, or a second dry hop.