Rollin' On Longchamps / ローリンオンロングチャンプス

スタイル	IPA - Double IPA (W IPA) / ダブルIPA
ABV	8.0%
IBU	-

4.4★★★★☆

Rollin’ On Longchamps is our first West Coast Double IPA and has an unorthodox approach to the brewing process. On brew day, this beer received zero hops in the boil kettle. Yep you read that right, no hops were added in the boil kettle for this VERY hoppy beer. But where does it get it’s bitterness and hop flavor from? After the wort, or unfermented beer, is done boiling to concentrate the malt flavors, coagulate unwanted proteins, and reduce off flavors, it’s sent into the fermenter at an abnormally high temperature where we dump a newly released flowable hop product from @YakimaChief called YCH702 Mosaic at a equivalent rate of two pounds per barrel. This step bypasses the brewhouse on purpose, which could potentially hold back that hop product from entering the fermenter by sticking to the walls of the vessel or be left behind in the pile of trub (unwanted proteins left behind in the middle of the boil kettle). The high temperature of 150ºF allows the YCH702 to properly mix into the wort as well as convert some of its alpha acids into international bitterness units we call IBUs. After introducing the liquid hops, we chill down the sent wort as cold as possible to achieve a proper temperature to pitch yeast. With this being an IPA, the hop additions do not stop there. After primary fermentation is complete, we dry hop the beer with a five pound per barrel hop combo of Mosaic Cryo, Simcoe, and Columbus to get a heavy pine and grapefruit flavor with a hint of pineapple. Once the beer soaks in all those flavors and aromas from the hops, it’s chilled, clarified, and ready for packaging.

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