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I love visiting the state of New Mexico. My wife works for a company based in Albuquerque, so we spend a lot of time there. Anyway, long story short, the Albuquerque beer scene is great and includes probably my favorite west coast style IPA, the Elevation IPA from La Cumbre Brewing. In the spirit of lots of recent NM travel, I decided to make a similar beer (w/o any crystal malt – don’t really care for it).

Once again Northern Brewer couldn’t get me my yeast when I wanted it (this time there was a 6 week lag time for some reason)...so I canceled my order from them and don’t expect to ever make another one. But that gave me the chance to try out white labs yeast instead of imperial yeast and oh boy am I glad I did.

I’m on a role with my beers. I’m pleased with this one as well. There’s some nice citrus, mellon, and berry on the nose and pleasant bitterness/dryness on the finish.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
*Try to lose less beer during the trub dumps. I had a lot of issues with the dry hops clogging the fermenter….and exploding all over my basement. Started blasting CO2 into the tasting port of the grainfather to stir up the hops and unclog things. Not sure if that’s recommended, but it worked for me.