Showing posts with label Double IPA. Show all posts
Showing posts with label Double IPA. Show all posts
Friday, December 11, 2009
Sompt'n Special
If you enjoy piney & citrus double IPA's then I recommend you go get yourself a bottle of Lagunita's LITTLE SOMETHING EXTRA for the winter holidays. It'sa NIIiiiice!
Sunday, August 23, 2009
DRYHOPPING & OAKING
2009.08.21
UPDATE: Kaufman Imerial IPA
Today I exchanged the 5lb CO2 tank and have added begun dryhopping the Kaufman Imperial IPA. There is a full 5 gallon keg and roughly 3 gallons in the second. I will be taking advantage of the kegs more this time. I have been curious to recreate something similiar to the
Oaked Un-Earthly Pale Ale by Southern Tier. So I have also added an ounce of oak cubes from morebeer.com to the 3 gallon keg to try it out. I will let this go for a week or so (depends on Leland's schedual and when I can make it back over there) and then start dryhopping the copper monster. It is mellowing out over time and I look fwd to moving to the bottling stage with that brew.
Oaked Un-Earthly Pale Ale by Southern Tier. So I have also added an ounce of oak cubes from morebeer.com to the 3 gallon keg to try it out. I will let this go for a week or so (depends on Leland's schedual and when I can make it back over there) and then start dryhopping the copper monster. It is mellowing out over time and I look fwd to moving to the bottling stage with that brew.
Tuesday, August 18, 2009
DIPA: from the demijon to the kegs
2009.08.15
The sample was MUCH better than the copper monster which was supposed to be the Rogue I2PA clone (I have my suspicion that morebeer may have shorted me some of the grain bill and the milled grains expired during storage in the laundry room over 2 months). The latest DIPA has a much better flavor yet the presence of alcohol is a bit obvious. With the OG hitting 1.086 and an FG of 1.010, I apparently reached an ABV of 10%. My personal goal obtained, now for the hot alcohol to chill out over the next few weeks and a bit of dry hopping I may have a nice DIPA to be proud of.
The Copper Monster is getting better and I will be dry hopping it at the same time.
I decided to move the 8+ gallons to the kegs for simplicity. Little did I know I was down to my last ounces of CO2 and it was going to be a long day. I first had to clean them with PBW, then Starsan them. I don't even think I got the second keg full of PBW before running out gas (good to know I can go down the street and exchange a 5lb tank at AIRGAS for $13.55 from now on). I had to siphen the rest of the solutions from tank to tank (not hitting the interior of the dipstick from what I would assume, so it is a bit scary to lose all that beer). I hope it all works out well. Carl, Jeff, and Leland were able to bottle Carl's 5 gallons of Moose Drool Clone and 5 Gallons of Leland's Stout in the time that it took me to clean the kegs (how embarressing).
I have decided I want to just store/age my beer in kegs while they are available and get a counter-pressure bottle filler to allow me to ration my beer and let it age a bit.
Man I love beer, and I enjoy making it…does anyone want to volunteer to clean though????
The sample was MUCH better than the copper monster which was supposed to be the Rogue I2PA clone (I have my suspicion that morebeer may have shorted me some of the grain bill and the milled grains expired during storage in the laundry room over 2 months). The latest DIPA has a much better flavor yet the presence of alcohol is a bit obvious. With the OG hitting 1.086 and an FG of 1.010, I apparently reached an ABV of 10%. My personal goal obtained, now for the hot alcohol to chill out over the next few weeks and a bit of dry hopping I may have a nice DIPA to be proud of.
The Copper Monster is getting better and I will be dry hopping it at the same time.
I decided to move the 8+ gallons to the kegs for simplicity. Little did I know I was down to my last ounces of CO2 and it was going to be a long day. I first had to clean them with PBW, then Starsan them. I don't even think I got the second keg full of PBW before running out gas (good to know I can go down the street and exchange a 5lb tank at AIRGAS for $13.55 from now on). I had to siphen the rest of the solutions from tank to tank (not hitting the interior of the dipstick from what I would assume, so it is a bit scary to lose all that beer). I hope it all works out well. Carl, Jeff, and Leland were able to bottle Carl's 5 gallons of Moose Drool Clone and 5 Gallons of Leland's Stout in the time that it took me to clean the kegs (how embarressing).
I have decided I want to just store/age my beer in kegs while they are available and get a counter-pressure bottle filler to allow me to ration my beer and let it age a bit.
Man I love beer, and I enjoy making it…does anyone want to volunteer to clean though????
Monday, August 3, 2009
BREW #5: Brewed a DIPA over this past weekend!
Brewday #5
2009.01.08
Modified DIPA recipe from Maltose Falcons California Homebrew Club Site
http://www.maltosefalcons.com/recipes/20070301.php
-OG 1.082 @ 70^ (we are guessing @ 60^ we would end up with about 1.086-1.088 based on the fact that we had witnessed a .004 change in 10^ difference from 80^ --> 70^)
-Water heating at 4pm and ended session @ 11pm w/ cleanup
-Modified Recipe to fit mashtun
-Sparged approx. 10 gal, ended up with about 8 wert after boil.
-Remember to use strainer when using keg as a boil pot and using pellet hops (they keep clogging the out>spout)
16.2 lbs 2 Row Pale Malt
6.5lbs Marris Otter Malt
2.0 lbs Munich Malt
2.0 lbs Cane Sugar
1.5 lbs Crystal 55L
1.0 lbs Wheat Malt
.75 lbs Crystal 150L
27.95lb total in to Mashtun
In regareds to sugar addition:
(2lbs sugar in to boil kettle, next time wait for boil to prevent burning to bottom of kettle. However, burning did not occur.)
Hops (reduced 20% for recipe due to reducing Base malt 20% for max. volume allowance in Mash Tun)
90 min 1.2 oz. Cacade Whole 5.75%
61 min 0.8 oz. Chinook Whole 13% 1 91
60 min 1.8 oz. Warrior (Used Magnum, Warrior wasn't available) Pellet 15.65%
1 min 0.8 oz. Amarillo Pellet 10%
Dry Hop 2.0 oz. Amarillo Pellet 10%
Modified boil time from 130 min to 90 min.
I think that we would top out Mash Tun Volume @ 30lbs of Grain on a Hot day, and 25lbs in the cold of winter. Changes in grain temp and heat transfer as well as to prevent water addition from being too hot to put a halt to sugar conversion (170^).
2009.01.08
Modified DIPA recipe from Maltose Falcons California Homebrew Club Site
http://www.maltosefalcons.com/recipes/20070301.php
-OG 1.082 @ 70^ (we are guessing @ 60^ we would end up with about 1.086-1.088 based on the fact that we had witnessed a .004 change in 10^ difference from 80^ --> 70^)
-Water heating at 4pm and ended session @ 11pm w/ cleanup
-Modified Recipe to fit mashtun
-Sparged approx. 10 gal, ended up with about 8 wert after boil.
-Remember to use strainer when using keg as a boil pot and using pellet hops (they keep clogging the out>spout)
16.2 lbs 2 Row Pale Malt
6.5lbs Marris Otter Malt
2.0 lbs Munich Malt
2.0 lbs Cane Sugar
1.5 lbs Crystal 55L
1.0 lbs Wheat Malt
.75 lbs Crystal 150L
27.95lb total in to Mashtun
In regareds to sugar addition:
(2lbs sugar in to boil kettle, next time wait for boil to prevent burning to bottom of kettle. However, burning did not occur.)
Hops (reduced 20% for recipe due to reducing Base malt 20% for max. volume allowance in Mash Tun)
90 min 1.2 oz. Cacade Whole 5.75%
61 min 0.8 oz. Chinook Whole 13% 1 91
60 min 1.8 oz. Warrior (Used Magnum, Warrior wasn't available) Pellet 15.65%
1 min 0.8 oz. Amarillo Pellet 10%
Dry Hop 2.0 oz. Amarillo Pellet 10%
Modified boil time from 130 min to 90 min.
I think that we would top out Mash Tun Volume @ 30lbs of Grain on a Hot day, and 25lbs in the cold of winter. Changes in grain temp and heat transfer as well as to prevent water addition from being too hot to put a halt to sugar conversion (170^).
Monday, May 4, 2009
SUNDAY SESSION: DOUBLE IPA _2008.07.06
http://destroy.net/brewing.iipa.pdf
the BN jolly pumpkin show canceled forum
haze is good, double IPA that are clear are made by pu$$ie$
light munich malt
dry hop with Columbus (substitute with Summit) for "dank" smell
cascade = grassy
1st link on page
OG 1.074
FG 1.012
summit instead of simcoe
bittering with halletau instead of warrior
Pliny like recipe (with hop sibstitutions)
145^>152-154^ mashout @ 165^
chinook and simcoe in mash (another mod from orig. recipe which only had chinook)
150-152 for single infusion
whole hops in the mash at dough-in (converts to about 30% aroma)
add gypsum to bring up the hardness (calcium sulfate) adds to the hops
little calcium carbonate
use a hopback
weighted stainless dryhop in keg
how do you take mutiple gravity readings????
always dry hop @ fermentation temperature
California Ale (neutral yeast) 001 is best at 68^
1056 can go a bit lower
550 white labs cheuff yeast
Temp control @ 68^ crash to 55^ then pull yeast off
dry hop (make sure to remove yeast before dryhopping)
english yeasts would tend to be partial fruit
experiment with belgian yeasts but it would be necessary to roust the yeasts regularly
7/2/2008 Fed. Rocommended WATERONE
Aluminum 200 ppb 42 ppb
Chloride 250 ppm 60 ppm
Copper 1000 ppb 3 ppb
Corrosivity 0 S.I. 1.09 S.I.
Fluoride 2000 ppb 590 ppb
Iron 300 ppb 55 ppb
Odor-Threshold 3 T.O.N. 1 T.O.N.
Sulfate 250 ppm 99 ppm
Total Dissolved Solids 500 ppm 316 ppm
Zinc 5000 ppb 20 ppb
70-80% basemalt domestic 2 rahr
some marris otter / vienna / munich
1% wheat head retention
5-10% dexterin malt domestic crystil 10-40
some breas carapil
? crystal 120
? pilsner malt >extra enzymes convert the mash be aggressive with it
5-15% simple sugar >to finish out add right before boil
start with RO Water
TASTY's WATER RECIPE
Calcium 110 ppm
Magnesium 118 ppm
Sodium 17 ppm
Sulfate (SO4) 350 ppm
Chloride 58 ppm
Ken Schwartz software brew water water chemistry
the BN jolly pumpkin show canceled forum
haze is good, double IPA that are clear are made by pu$$ie$
light munich malt
dry hop with Columbus (substitute with Summit) for "dank" smell
cascade = grassy
1st link on page
OG 1.074
FG 1.012
summit instead of simcoe
bittering with halletau instead of warrior
Pliny like recipe (with hop sibstitutions)
145^>152-154^ mashout @ 165^
chinook and simcoe in mash (another mod from orig. recipe which only had chinook)
150-152 for single infusion
whole hops in the mash at dough-in (converts to about 30% aroma)
add gypsum to bring up the hardness (calcium sulfate) adds to the hops
little calcium carbonate
use a hopback
weighted stainless dryhop in keg
how do you take mutiple gravity readings????
always dry hop @ fermentation temperature
California Ale (neutral yeast) 001 is best at 68^
1056 can go a bit lower
550 white labs cheuff yeast
Temp control @ 68^ crash to 55^ then pull yeast off
dry hop (make sure to remove yeast before dryhopping)
english yeasts would tend to be partial fruit
experiment with belgian yeasts but it would be necessary to roust the yeasts regularly
7/2/2008 Fed. Rocommended WATERONE
Aluminum 200 ppb 42 ppb
Chloride 250 ppm 60 ppm
Copper 1000 ppb 3 ppb
Corrosivity 0 S.I. 1.09 S.I.
Fluoride 2000 ppb 590 ppb
Iron 300 ppb 55 ppb
Odor-Threshold 3 T.O.N. 1 T.O.N.
Sulfate 250 ppm 99 ppm
Total Dissolved Solids 500 ppm 316 ppm
Zinc 5000 ppb 20 ppb
70-80% basemalt domestic 2 rahr
some marris otter / vienna / munich
1% wheat head retention
5-10% dexterin malt domestic crystil 10-40
some breas carapil
? crystal 120
? pilsner malt >extra enzymes convert the mash be aggressive with it
5-15% simple sugar >to finish out add right before boil
start with RO Water
TASTY's WATER RECIPE
Calcium 110 ppm
Magnesium 118 ppm
Sodium 17 ppm
Sulfate (SO4) 350 ppm
Chloride 58 ppm
Ken Schwartz software brew water water chemistry
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