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Jun242010

North Oakland Double IPA (2010 & 2011)

Below are the recipes for Nathan Smith's North Oakland Double IPA. The main entry is for Nathan's 2010 version (using then-recent 2009 hops). The 2011 version amendments are made below the 2010 recipe. You can see the 2011 batch being brewed in Brewing 32: A Day Around the Bay.

*** Chip, Jake & Mike's Tasting Notes on NODIPA '10 & '11 and Nathan's 2011 American Barleywine VIDEO

Chip's notes (Summer 2010): This was my favorite beer from Club Night at NHC 2010. It was brewed by DOZE member Nathan Smith (photo below). Nathan describes it as a Northern California style Double IPA with a big emphasis on late and dry-hopping. Rockin' 90 IBUs and 8.5% ABV, it was a huge hop monster, yet seductively smooth-drinking. Citrus and resinous hops all up on the nose, a wet burst of high pine and sweet spice on the tongue, slick mouthfeel, and the lingering taste of hops, hops, and more hops. 

North Oakland Double IPA (2010)

10 gallons, all-grain, no-sparge:

OG: 1.073

FG: 1.011

Mash:

  • 29 lbs US 2-row pale
  • 2.5 lbs CaraPils
  • 2 lbs Pils malt
  • 1 lb Crystal 40L
  • 1 oz Chinook hops (whole)
  • 1 oz Simcoe hops (whole)

145 F for 30"

152 F for 60"

165 F for 15"

No sparge.

Boil:

90 minutes

  • 3 lbs Turbinado Sugar
  • 1 lb Corn sugar
  • 2 oz Hallertau (pellet) 90"
  • 1 oz Simcoe (pellet) 45"
  • 1 oz Summit (whole) 30"
  • 2 oz Centennial (whole) 15"
  • 2 oz Simcoe (whole) 10"
  • 2 oz Summit (whole) 5"
  • 2 oz Simcoe (whole) 5"
  • 2 oz Centennial (whole) 5"
  • 1.5 oz Simcoe (whole) 0"
  • 3 oz Centennial (whole) 0"

Fermentation:

  • Split between Wyeast 1056 American Ale and WLP001 White Labs California Ale
  • Day 7: 1.2 oz each Simcoe and Centennial pellets, 2.5 oz Columbus pellets
  • Day 14: 1.2 oz each Simcoe and Centennial pellets, 2.5 oz Columbus pellets

North Oakland Double IPA (2011) [as seen brewed in BTV 32: A Day Around the Bay]

Nathan says: "I change it slightly every year, but not by much.

This year, it's:

47% American 2-row
26% Maris Otter
10% German Pils
8% Corn Sugar
6.5% Carapils
2.5% Crystal 40L

Same hopping schedule except for the 5 min addition is 2 oz. Centennial & 1oz. Amarillo instead of 3oz Centennial (only done because I liked the aroma of Amarillo better than Centennial a little bit this year!)

Also added the sugar during fermentation instead of during the boil this year.

And split the batch between Wyeast 1056 and WLP001.
Wyeast 1056 got the same dry hop schedule as listed in the previous URL (Columbus, Centennial Simcoe)
WLP001 got an entirely different dry hop, just for fun:
New school dry hop done at days 7 and 14 on White Labs WLP001:
1st:  .65oz. Apollo, .65oz. Columbus, .60oz. Simcoe, .60oz. Citra
2nd.:  1.25oz. Summit, .60oz. Amarillo, .60oz. Citra"

See our Tasting Notes on both version of 2011 North Oakland DIPA & Nathan's 2011 American Barleywine VIDEO

 

 Photo by: Jon Weber / Beer Obsessed

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    These two recipes really tasty and wonderful. The beer which was brewed using this recipe has got the entry in the North Oakland Double IPA. I am very much honored to have a sip of this drink when I went to attend brewing of this beer. This one the best beer ...

Reader Comments (6)

Thanks Chip and Brewing TV! Great coverage of the NHC on that show.

This beer (any everything else Double IPA that we could think of!) was also discussed in detail on the Brewing Network back in July, 2008. Check it out!

http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-07-06-08-Double-IPA

June 25, 2010 | Unregistered CommenterNathan Smith

Hey, that's my shot!
Go Nate!
Go BrewingTV!

June 29, 2010 | Unregistered CommenterJon Weber

This makes Pliney look Tiny... Just curious how the 90 Min Halletauer edition impacts the overall flavor. Seems like the noble bitterness would be overwhelmed by all the citrus bitterness and flavor? Just trying to understand the flavors.

September 21, 2010 | Unregistered CommenterBischoff

The 90min Hallertau addition just adds some subtle, simple, smooth bitterness. Any spicy flavor contribution is very likely lost with all of the other aggressive stuff going on. You could easily substitute the equivalent IBU with something like Magnum. The idea is something clean and simple, and to have about 18 IBU in the 90min bittering charge.

January 4, 2011 | Unregistered CommenterNathan smith

Hey Nathan, what kind of profile aroma/flavor wise does the apollo provide as the dry hop? And for that matter, as any other hop in a beer (bittering, flavor) if you have any experience with it. Simcoe and amarillo appear to largely be sold out already and I'm looking for a simcoe substitute, but already have Columbus on hand and was wondering if its different enough to make a bulk purchase worth it. Great looking beers, and killer labels too !

March 13, 2011 | Unregistered CommenterJeremy

Hey Nathan -

I really enjoyed this episode, especially the brewing segment with you and Dawson. I was wondering - would you be willing to share your Barleywine recipe also? I just emptied a keg of my first barleywine, and I know i will be brewing another soon. Yours got great reviews by Mike and Jake and Chip. I'd love to see your recipe if you would be willing to share.

Thanks!

Alan

March 16, 2011 | Unregistered CommenterAlan

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