As of today, there are 809 breweries in 50 states and 52 countries that have participated by brewing All Together IPA.
I brewed my own version of All Together on May 4 as Mountain IPA #3. Going into the fermentor, All Together had a original specific gravity of 1.059. I dry hopped with Citra and Mosaic on May 7 and with Mosaic and Columbus on May 11. On May 18, I transferred All Together to a keg and force carbonated to 2.4 volumes of carbon dioxide. I canned the beer on May 25 and tasted it for the first time that same day. It finished at 1.010 specific gravity for a 6.4% ABV and 4.85 pH. Below are my tasting notes:
Appearance – A beautiful, opaque, glowing-orange beer color releases a robust sudsy white head that likes to cling to every inch of the glass. This is my favorite shade of New England IPA – it looks as good as it drinks.
Smell – There is the undeniable aroma of dank marijuana followed by notes of sweet Orange Creamsicle, juicy pineapple and Cuties Clementine rind. The Mecca Grade Estate Malt peaks through with a wheat bread crust aroma. The Mosaic hops contribute their signature diesel fuel aroma in the slightest bit.
Taste – Loads and loads of honeydew melon and cantaloupe with waves of tropical fruits (mango and papaya, specifically). I pick up on Orange & Creme Creme Savers candy in the finish. There is also some resin and pinecone flavors from the Mosaic and Columbus hops. The bitterness is perfect and pushes the beer more toward The Alchemist Focal Banger and similar Vermont IPAs rather than the prototypical NEIPA.
Mouthfeel – Soft, smooth and creamy like the very best NEIPAs. I have been very happy with my approximate Julius starting water profile and don’t anticipate making any changes. The oats help to round out the mouthfeel while still allowing for drinkability.
Overall – I am very happy with the way this one turned out! It’s one of the most aromatic beers I have brewed on my PicoBrew Z1. There is a nice balance between bitterness and maltiness, with good flavor and color. It was very cool to be a part of a worldwide collaboration, even as an amateur brewer!
Changes For Next Time – I currently prefer low alcohol, dry beers. Therefore, if I were to rebrew this recipe, I would aim for ~4.5% ABV and 1.008 final specific gravity. I might also consider swapping some Lamonta (Pale) Malt for Pelton (Pilsner) Malt and/or dextrose to ease back on the malt flavor just slightly.