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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > "Blender" (I?)IPA
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Old 11-15-2011, 07:31 AM   #1
Looper
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Default "Blender" (I?)IPA

I had some leftover grains, and decided to throw them all together in the hopes of creating something greater than the sum of all the parts.

I had a super smooth, quick day brewing this up. Let me know how you think it'll turn out.

My all-grain recipe is as follows:

11.50# 2-Row Pale Malt
.50# Marris Otter
.50# Amber Malt
.5# CaraPils
1# Crystal 20L
1# Pure Cane Sugar (added w/ 15 minutes left in boil)
1# Clover Honey (added w/ 15 minutes left in boil)

Mashed @ 152, hybrid fly-sparge technique.

[1.00 oz] NZ Pacific Jade 14.25%AA (FWH)
[1.00 oz] Chinook 11.75%AA (60min)
[.25 oz] Citra 11.40%AA (20min)
[.25 oz] Simcoe 14.10%AA (20min)
[.25 oz] Amarillo 9.25%AA (20min)
[.25 oz] Citra 11.40%AA (15min)
[.25 oz] Simcoe 14.10%AA (15min)
[.25 oz] Amarillo 9.25%AA (15min)
[.25 oz] Citra 11.40%AA (10min)
[.25 oz] Simcoe 14.10%AA (10min)
[.25 oz] Amarillo 9.25%AA (10min)
[.25 oz] Citra 11.40%AA (5min)
[.25 oz] Simcoe 14.10%AA (5min)
[.25 oz] Amarillo 9.25%AA (5min)

Whirlfloc and yeast nutrient added @ 15 minutes
Distilled H20 treated with gypsum and epsom salts in the mash.

OG = 1091 @ 73% efficiency
Est IBUs = 132.9
8.3 SRM

Pacman Yeast (1.5L starter)

I'm planning on leaving it in the primary for 3 weeks, racking to secondary onto a few oz's of simcoe and amarillo hops.

What do you guys think?

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Old 11-15-2011, 07:36 AM   #2
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Oh. Then I made bread from the spent grains. Homebrewed oatmeal stout was part of the ingredients.

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Old 11-15-2011, 09:44 AM   #3
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It's 4:42 am and both your posts are making me drool. Is that wrong?

"All your home brew are belong to us!"

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Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
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Old 11-15-2011, 01:33 PM   #4
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That's a lot of honey! Not in a bad way- just a decent quantity. Dunno how it'll taste, but it can't be that bad, can it? And that bread is makin me drool all over my keyboard. Kyle

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Old 11-15-2011, 03:22 PM   #5
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Quote:
Originally Posted by Looper View Post
Oh. Then I made bread from the spent grains. Homebrewed oatmeal stout was part of the ingredients.
Bread recipe please?
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Old 11-15-2011, 03:29 PM   #6
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Quote:
Originally Posted by Looper View Post
Oh. Then I made bread from the spent grains. Homebrewed oatmeal stout was part of the ingredients.
sorry for the double post
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Old 11-15-2011, 03:33 PM   #7
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That doesn't look like a bad recipe. And the bread looks awesome. Let us know how the brew turned out and that dang bread recipe!

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Old 11-15-2011, 06:31 PM   #8
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I used sfbayjay's recipe from the thread here on HBT:

http://www.homebrewtalk.com/f56/spen...86/index2.html

Quote:
Originally Posted by sfbayjay View Post
Hey! Great thread here. Inspired me to try my own take on baking with spent grains. I used spent grains from my recent attempt at cloning Deschutes Mirror Pond.

Here are my results:





And here's my take on a recipe:

3 cups spent grain
5 cups bread flour (approximate)
1 Tbsp salt
1/3 cup brown sugar
1 cup homemade Irish Stout
2 Tbsp vegetable oil
1 pkg dry baking yeast
1/2 tsp sugar
1/2 cup warm (112*F) water
Pinch of cornmeal

Combine grain, 2 cups of bread flour, salt, and brown sugar in large mixing bowl and mix thoroughly.

Dissolve 1/2 tsp white sugar in 112*F water in a small bowl. Sprinkle dry yeast on water surface. Cover bowl w. foil and hold between 110* and 115* for 10 mins.

Meanwhile, add beer and oil to grain/flour mixture and stir together. Slowly add 2 more cups of bread flour and combine (I just used my hands, coated w. flour to avoid sticking).

After 10 mins soaking, gently stir yeast mixture, replace cover and rest for 5 mins or until yeast cream is nice and thick.

Add yeast mixture to dough and combine by hand. Slowly add remaining bread flour until dough is stiff and only a bit sticky.

Turn out dough onto floured surface and knead for 8-10 minutes. Place dough in large bowl coated w. nonstick spray, cover w. damp towel, and leave for 2-3 hours (or until roughly double in size) in a warm spot to rise.

After initial rise, punch down dough and turn out onto floured surface. Shape into a round loaf, pulling the top of the loaf tight. Grease (or spray) a large cookie sheet and sprinkle with a bit of cornmeal to prevent sticking. Place loaf on prepared sheet, cover w. damp towel, and allow to rise for another 45 minutes to 1 hour, or until roughly doubled.

Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.

Yum! This thread got me going, so thanks for the inspiration.

The only thing I would do differently, is grinding/food processing/blendering the spent grains before mixing with the other ingredients. The bread is AWESOME, but the sharp husks get stuck in your teeth easily.


Quote:
Originally Posted by Conan View Post
That's a lot of honey! Not in a bad way- just a decent quantity. Dunno how it'll taste, but it can't be that bad, can it? And that bread is makin me drool all over my keyboard. Kyle
I want this beer to finish relatively dry, so I added the sugar and the honey (which add up to 12% of the fermentables). I'm not sure if you know, but 1# of honey really isn't that much. It is a bottle that looks like about 8fl oz.
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Old 11-15-2011, 08:59 PM   #9
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I think it sounds delicious. If you wanted it to finish dry, why the 154F mash?

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Old 11-15-2011, 09:19 PM   #10
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Quote:
Originally Posted by swolfe View Post
I think it sounds delicious. If you wanted it to finish dry, why the 154F mash?
I planned on mashing at 154 since Pacman yeast attenuates so well, but actually ended up mashing at 152. I'm hoping to have a FG somewhere around 1.012-1.016..
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