Hop Bomb IPA

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SteveW
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Hop Bomb IPA

Post by SteveW »

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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steve crawshaw
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Re: Hop Bomb IPA

Post by steve crawshaw »

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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SteveW
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Re: Hop Bomb IPA

Post by SteveW »

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!
The craft beer revolution will not be sanitised!
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vacant
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Re: Hop Bomb IPA

Post by vacant »

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.
When a man is tired of beer, he is tired of life; for there is in beer all that life can afford
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alikocho
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Re: Hop Bomb IPA

Post by alikocho »

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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SteveW
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Re: Hop Bomb IPA

Post by SteveW »

Lesson learnt!
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I_used_to_brew
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Re: Hop Bomb IPA

Post by I_used_to_brew »

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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