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″

Rests:
– 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 (2011), it’s:

Mash:
– 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