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 Post subject: Hop Bomb IPA
PostPosted: Sun Mar 31, 2013 10:14 pm 
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Joined: Fri Feb 04, 2011 5:53 pm
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Target OG 1.090 Target Bitterness: 130 IBUs
Brewlength: 23 L

Grist:
8315g (85%) Low Colour pale Maris Otter
978g (10%) Carapils
475g (5%) Munich Malt

90 Min. mash at 65ºC with 2.3 L/Kg
60 Min Boil
45g Columbus Pellets @ 16.59% AA for 60 mins
57g Citra Pellets @ 12.7% AA for 60 mins

50g Citra leaf @ 12.7% AA for 15 mins
50g Cascade leaf @6.1% AA for 15 mins

50g Citra leaf @14.4%AA for 0 mins

Will Ferment with Wyeast American Ale Yeast II 1272

Currently chilling in a bath full of cold water.

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 Post subject: Re: Hop Bomb IPA
PostPosted: Mon Apr 01, 2013 9:33 am 
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Joined: Thu Apr 22, 2010 8:49 pm
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hope you've got some small bottles for that bad boy. No dry hopping? I note your mash is quite stiff. I normally go for ~3 L/Kg as per advice in "brewing Better Beer".. Anyway, it sounds like an awesome recipe, look fwd to trying it.
steve

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 Post subject: Re: Hop Bomb IPA
PostPosted: Tue Apr 02, 2013 8:01 am 
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I Have some small bottles less than a quart somewhere!

Strange when you say about the mash, for me it's quite a wet mash,Ii usually go for 2.1 or 2.2 L/Kg as per advice in the Durden park book...

I must get round to reading Brewing Better Beer by the looks of it as I have in my head that the wetter the mash the more the enzymes are just 'floating about' between the crushed grains doing nothing rather than utilised.

I may well dry hop this with citra and or columbus, my thoughts had'nt got that far!

I have had a but of a problem with the smack pack, it was rather puffed up so smacked it several times, it did not seem to puff up any more when I opened it I had ruptured the yeast sac but not the nutrient one, just pitched it anyway looks like it may need a little rousing to get it to start, I have So5 in the fridge just in case!

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 Post subject: Re: Hop Bomb IPA
PostPosted: Tue Apr 02, 2013 8:40 am 
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SteveW wrote:
I have in my head that the wetter the mash the more the enzymes are just 'floating about' between the crushed grains doing nothing rather than utilised.

If mash wetness had a large impact, brew in a bag wouldn't work e.g. 4.5Kg grain in 34l liquor = 7.5 ratio.

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 Post subject: Re: Hop Bomb IPA
PostPosted: Tue Apr 02, 2013 8:47 am 
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SteveW wrote:
I have in my head that the wetter the mash the more the enzymes are just 'floating about' between the crushed grains doing nothing rather than utilised.


yeah....tthats a myth, and Phil Lowry touted it in beer magazine recently. The enzymes are mostly in the grains.

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 Post subject: Re: Hop Bomb IPA
PostPosted: Tue Apr 02, 2013 8:54 am 
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Lesson learnt!

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 Post subject: Re: Hop Bomb IPA
PostPosted: Tue Apr 02, 2013 11:20 am 
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Location: Bristol
The liquor to grist ratio has some effects on the fermentability of the wort. Increasing the ratio has a similar effect to increasing the mash temperature, as you head much beyond 2:1 there is a distinct drop off in fermentability. I hope the enzymes get out of the grains or those adjuncts aren't going to get converted!

You would certainly want to keep to the parameters given in a recipe if you want to duplicate it, otherwise there is little practical reason to exceed 2.5:1.

For BIAB, if mashed at 66C there must be some reduced fermetability, whether it's significant or if it can be mitigated by lowering the mash temperature I'm not sure.

I stick to 2.2:1 and manipulate fermentability by changing the mash temperature :)

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