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.
Hop Bomb IPA
Hop Bomb IPA
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
- steve crawshaw
- Posts: 856
- Joined: Thu Apr 22, 2010 8:49 pm
- Contact:
Re: Hop Bomb IPA
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
steve
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.
Re: Hop Bomb IPA
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!
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!
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
Re: Hop Bomb IPA
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.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.
When a man is tired of beer, he is tired of life; for there is in beer all that life can afford
Re: Hop Bomb IPA
yeah....tthats a myth, and Phil Lowry touted it in beer magazine recently. The enzymes are mostly in the grains.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.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Hop Bomb IPA
Lesson learnt!
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Hop Bomb IPA
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 :)
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 :)