21A American IPA
Strata Single Hop IPA
Grain bill
| Gladfield American Ale Malt | 4.2 kg | 72.4% |
| Gladfield Munich Malt | 1.2 kg | 20.7% |
| Gladfield Supernova Malt | 0.4 kg | 6.9% |
Hop schedule
| Hop | 60 min | 20 min | 10 min | WP 75°C | DH#1 |
|---|---|---|---|---|---|
| Strata | 20g | 30g | 40g | 60g | 150g |
Yeast
| LalBrew Pomona | 2 packets |
Water additions
| Calcium Chloride | 4 g |
| Magnesium Sulfate | 2 g |
| Calcium Sulfate | 1 g |
| Lactic acid | — |
Tasting notes
2025-08-14
A single-hop study batch built around Strata from Indie Hops — an Oregon-bred variety known for its distinctive dank, passionfruit, and cannabis-forward character. Running it as a single-hop IPA is the clearest way to map what the hop actually contributes.
Grain Bill
The grist was designed to stay neutral and not muddy the hop analysis. Gladfield American Ale Malt (72.4%) provided the clean fermentable base, Gladfield Munich (20.7%) added roundness and malt depth without crystal sweetness, and a small charge of Gladfield Supernova (6.9%) contributed biscuity complexity.
Hops
All Strata, all the way through:
- Boil: 20 g at 60 min (bittering), 30 g at 20 min, 40 g at 10 min
- Whirlpool: 60 g at 75°C, 20-minute stand
- Dry hop: 150 g at day 3 (around 1.018)
Total Strata: 300 g across all stages, delivering 85 IBU. The heavy dry hop rate was intentional — to push the dank, tropical aromatics to the front.
Fermentation
LalBrew Pomona pitched at 18°C. Dry hopping triggered at day 3 (approximately 1.018), leveraging active fermentation to biotransform the hop compounds. Temperature raised to 20.5°C then 22°C for clean-up, before crashing to 3°C ahead of keg transfer.
Packaging & Tasting
Kegged 12 days after brew day, carbonated to 2.4 vol CO₂. Tasted at kegging: decent aroma and a clean, west-coast leaning profile. Strata’s dank and passionfruit character came through clearly — a useful data point on this hop’s behaviour in a solo context.