I love enigma hops. Enigma hops are an Australian variety that are descendants of the Swiss Tettnang hop. Their descriptors are “pinot gris, raspberries, red currant, and light tropical fruit.”
In the hop spectrum, they’re heavy on the fruit and they’re close to galaxy and vic secret, but lean more toward spice (see pic).
I had my first taste when I got my hands on a fresh can of Other Half‘s Enigma IPA. I loved how the hops were a little spicy, but also really fruity, tropical, and slightly dank. I was then on the search to get some of these hops. At that time, they weren’t easy to get, but I kept searching. I then got my hands on Other Half’s DDH All Enigma Everything and that really showcased the hops juiciness and fruitiness and I was even further hooked! Once I was finally able to get some Enigma hops I brewed an all Enigma IPA and it was bomb. Later I brewed Enigmanilla, with all enigma hops. Now on to the Enigma Oat Coat.
This beer has a simple base of Pale Ale malt and Fawcett Oat malt. I love brewing with oats, and now that I can regularly get oat malt, I’ve been using it quite a bit. I feel it gives the beer a distinct “oat” flavor and does wonders for head retention and body. Hopped exclusively with enigma hops, this has all the fruity, lightly spicy goodness. Check the recipe!
Enigma Oat Coat
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 3 gal | 60 min | 40 IBUs | 5.94 SRM | 1.060 | 1.015 | 5.87 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| American Pale malt | 5 lbs | 66.7 |
| Fawcett Oat malt | 2.5 lbs | 33.3 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Enigma | 2.5 g | 60 min | Boil | pellet | 17.8 |
| Enigma | .5 oz | 5 min | Boil | pellet | 17.8 |
| Enigma | .5 oz | 0 min | Flamemout | pellet | 17.8 |
| Enigma | .5 oz | 20 min | Whirlpool 150°F | pellet | 17.8 |
| Enigma | .5 oz | 14 days | Dry hop | pellet | 17.8 |
| Enigma | 1 oz | 7 days | Dry hop | pellet | 17.8 |
| Enigma | .5 oz | N/A | Keg hop | pellet | 17.8 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| 1318 London III slurry (3rd gen) | Wyeast | 71-75% | 64°F-74°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash | 150°F | 60 min |
Water
| Calcium | Magnesium | Sodium | Chloride | Sulfate |
|---|---|---|---|---|
| 104 | 2 | 14 | 111 | 70 |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 18 days | Ambient (~68) |
Notes
Brewed: 12/4/18 | OG:1.052 | FG: 1.005 | ABV: 6.2%
Water: Minneapolis tap water| campden, 1 g gypsum, 2 g calc chloride to mash
70% efficiency | whirfloc/yeast nutrient @15
Got horrible efficiency due to crush, FG was abnormally low for this yeast, time for a new generation.
Tasting notes to follow.