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Date Created: 06/04/2008
A buddy of mine that brews is coming up to the house this weekend for a day of
golf and brewing (I mentioned this in one of my earlier posts).
We're starting off with 18 at the local country club (no, I'm not a member - my
boss is getting us on) at 9am followed by simultaneous brews of my EF and IPA.
If there's time I may even try to sneak 5.5 gallons of my American Brown Ale in
there as well, but I'm not expecting that to happen.
The EF is tried and true. This will be the 7th or 8th time that I've brewed it.
About 1 out of every 3 times that this guy and I brew together we end up doing
the porter.
EF recipe can be found here.
I'm excited about brewing the IPA recipe that I came up with. I learned a lot
from Hopacles when I brewed that and I'm hoping that experience
will make for a great IPA. Hopacles was a geat beer, but it was a bit too thick,
too full-bodied, and it didn't finish dry like I wanted. The hop bitterness in
Hopacles was amazing, but I wanted to smooth it out a bit and have more hop
flavor and aroma.
So for this IPA I'm going to be mashing at 149 (instead of 154) and mashing for
90 minutes (instead of 75) in hopes that I'll be able to achieve a nice, clean,
dry finish in this beer.
To smooth out the bitterness a bit (Hopacles IIPA was intended to be insanely
over the top in the hops department, this meant to just be a little bit over the
top) I'll be adding 1 oz. of Columbus pellets to the mash, then a 1 oz. first
wort addition of Simcoe.
My tentative dryhop schedule is in the beersmith recipe below, but is subject to
change based on how I feel the nose is coming along. I'm looking for a huge
citrus/floral nose in this.
I really want to get the FG down to 1.014 or a bit lower on this to make it dry
and crisp, so I'm going to check the gravity after 5 days or so and if it's not
where I want it I'm going to toss in a packet of Nottingham in hopes of getting
the FG down where I want it.
IPA recipe:
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BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: HopHed IPA (11 gallons)
Brewer: HopHed Brewhaus
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (41.0)
Recipe Specifications
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Batch Size: 11.00 gal
Boil Size: 13.29 gal
Estimated OG: 1.071 SG
Estimated Color: 6.8 SRM
Estimated IBU: 103.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
22.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.86 %
4.00 lb Vienna Malt (3.5 SRM) Grain 13.79 %
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.90 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.45 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) (Mash Hops 3.9 IBU
1.00 oz Simcoe [13.00 %] (60 min) (First Wort HopHops 20.2 IBU
1.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 29.6 IBU
2.00 oz Warrior [16.40 %] (60 min) Hops 46.2 IBU
1.00 oz Simcoe [13.00 %] (5 min) Hops 3.7 IBU
1.00 oz Amarillo (leaf) [8.50 %] (Dry Hop 7 days) Hops -
1.00 oz Simcoe [13.00 %] (Dry Hop 7 days)
3.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 29.00 lb
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Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 9.06 gal of water at 165.9 F 154.0 F
10 min Mash Out Add 3.50 gal of water at 209.5 F 168.0 F
Notes:
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Pitch a HUGE (2 qt) WLP007 starter, let ferment for 4 days. Pitch dry Nottingham
if not below 1.015.
Dry hop with 1 oz. of Simcoe pellets the final 7 days in secondary. Dry hop with
.5 oz of Amarillo leaf in the keg.
I'm going to try to take a ton of pics of the day, as well as some video, but
once we get back from golfing and start drinking and brewing, who knows if
either will happen. Either way it will be a fun day and if I take pics I'll be
sure to post them here, as well as chronicle the days progress and events.
Brew on!  |
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Comments
 | ohiobrewtus
06/06/2008 12:18 PM
This will be my first time adding
mash and first wort hops. After
listening to Jamil's IPA show that
featured Mike McDole I figured
it's worth a shot. I'm hoping that
the mash and FW hop additions will
help clean the bitterness out a
bit. I make a lot of APA/IPA/DIPA
so if nothing else this brew is a
bit of an experiment as well.
The more I thought about it I
really think I need to mash this
in the 153-154 range to help get
the dry finish that I'm looking
for.
I also had a couple of IPA's
recently (Goose Island and Great
Lakes Brewing Company) that were
lacking in both bitterness and
aroma for my tastes. I looked them
up and they were 58 and 80 IBU's
respectively, so I'm bumping the
60 minute Warrior addition up to 2
oz. to put me at about 104 IBU.
My hop freezer looks pretty good,
but it would look even better if I
could find some friggin EKG. :D
As for the lack of late
additions... I'm planning on dry
hopping this with a mimimum of 2
oz., possibly 3. Aroma for this
beer will come from dry hopping. |
|  | jzal8
06/05/2008 8:21 AM
Wow, I'd like to see your freezer
:)
This is an interesting hop
schedule, starting with the first
wort hopping. Will this be your
first time? I myself and very
interested in it. I am curious,
and I have no experience with it
mind you, if 60 min additions are
going to over shadow anything you
gain with the first wort hopping.
I might be inclined to try moving
any 60 min additions to first
wort, and then add more additons
between ten min and steep. I only
see the 5 min addition there.
Again no experience to base any
recommendations off of here, just
thinking out loud. :) |
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