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Old 12-27-2011, 04:14 PM   #111
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I'm not sure what the point would be to secondary it for so long IMO, unless your waiting to Dryhop as well? So much of the hop is flavor additions, and will fade over time.....

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Old 12-27-2011, 07:11 PM   #112
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There's no way I'd tackle this beer without using REAL honey at or near flameout.
It gives that great flavor and aroma, and it will help dry the beer out...much like how Hopslam is pretty dry for a 10% beer.

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Old 12-27-2011, 08:17 PM   #113
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Quote:
Originally Posted by dave73ok
There's no way I'd tackle this beer without using REAL honey at or near flameout.
It gives that great flavor and aroma, and it will help dry the beer out...much like how Hopslam is pretty dry for a 10% beer.
I've done both, there's very minuscule difference, but it only my opinion, your dryhopping so heavily that honey is lost, that's why my latest batch was done with sugar, it drys it out the same.... Anyways my humble opinion
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Old 12-28-2011, 01:59 AM   #114
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Yeah, I should have clarified that I was speaking about using honey as opposed to honey malt. I've also done DIPAs with sugar and yes, got the same dryness. Not so with honey malt.

Kind of excited for Hopslam to arrive in a month or so, too!

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Old 12-28-2011, 03:38 PM   #115
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Quote:
Originally Posted by dave73ok
Yeah, I should have clarified that I was speaking about using honey as opposed to honey malt. I've also done DIPAs with sugar and yes, got the same dryness. Not so with honey malt.

Kind of excited for Hopslam to arrive in a month or so, too!
I understand! I was the same way brewing this my first few batches. I need to get another batch going so they'll be ready side by side....
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Old 01-06-2012, 02:21 AM   #116
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Here's what I made:

Hopslam Clone - All-Grain
14C-India Pale Ale(IPA)-Imperial IPA

1.078 OG
1.012 FG
83.6% apparent attenuation
8.8% ABV
67.6 IBU
7.9 SRM

Recipe Overview
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.0 US gals
Volume Transferred: 4.90 US gals
Mash Efficiency: 65.7 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 16.00 lb 82.1 % 5.0 In Mash/Steeped
US Caramel 20L Malt 1.00 lb 5.1 % 3.4 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 2.6 % 3.4 In Mash/Steeped
Sugar - Honey 2.00 lb 10.3 % 0.7 End Of Boil

Hops
Variety Alpha Amount IBU Form When
US Centennial 10.5 % 1.00 oz 39.0 Loose Whole Hops 60 Min From End
US Centennial 8.7 % 0.15 oz 5.3 Loose Pellet Hops 60 Min From End
US Glacier 5.0 % 1.52 oz 10.6 Loose Pellet Hops 20 Min From End
US Vanguard 5.0 % 1.52 oz 10.6 Loose Pellet Hops 20 Min From End
German Hallertauer Hersbrucker 3.5 % 1.52 oz 4.0 Loose Pellet Hops 5 Min From End
US Crystal 3.5 % 1.52 oz 4.0 Loose Pellet Hops 5 Min From End
US Amarillo 5.0 % 2.00 oz 0.0 Loose Pellet Hops At turn off
US Simcoe 12.2 % 6.00 oz 0.0 Loose Pellet Hops Dry-Hopped

White Labs WLP001-California Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Step Type Temperature Duration
Rest at 152 degF 60

Brewed on 11/6. Big 4L starter on the stir plate. Pitched 48 hours after brewing, with 5+ min of air pump. Hit again 12 hours into fermentation. Transferred to secondary and dry hopped for a week with 6 oz Simcoe on 11/19. Cold crashed until 12/15 at 30-32F. Primed 4.4 gal with 2.6 oz sucrose - target 2 vols.

I dry-hopped with a crapload of Simcoe and it's super, super sweet-smelling and floral. I'd like to have it finish a bit lower, maybe 1.009. Not quite balanced enough on the back of the palate to pass for Hopslam.

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Old 01-07-2012, 12:06 PM   #117
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Quote:
Originally Posted by Sleepyemt View Post
So Ive brewed several variations of this recipe and think I've figured a few things out. By no means am I an expert, but I think its surprisingly close. First you really need that finished gravity to be low, anything too high will still have a sweetness, when combined with all the late hopping flavor will give that orange sweetness flavor, IMO. I used a less attenuative yeast in one batch and finished way to high, giving the resulting orange sweetness that Southside mentions. you could get away with a little less honey malt, I upped the bittering hops. Secondly Ive done a batch with out honey, and just the honey malt, and couldn't tell any difference ... it would be up to the purist that say its not how Bells brews it. I also changed my mash temps to make sure it drys out. End results seemed to be no difference IMO.

So here's what I've settled on.

16 1/2lbs of 2 Row
.5 Lbs of Honey Malt
.5 lbs of caramel 10
1.5 of corn sugar

1 oz of hersbrucker FWH
1.5 oz of Glacier @60 min.
1 oz of Centennial @30 min.
1 oz. Amarillo @20 min.
1 oz. Hersbrucker @20 min.
1 oz Glacier @ 20 min.
1 oz Glacier @5 5 min.
Gypsum

Dry hop
3.25 Simcoe 8days
.75 Amarillo 8 days
I mashed at 150, O2, fermented with 2 packs of 05, went from 1.084 to 1.012

Surprisingly balanced, very smooth, just enough bitterness to balance the flavor. I dont have great tasting notes from that day... I did bring it by Brewmasters Warehouse for a little sampling, Everyone loved it! absolutely had the hopslam profile and taste. The biggest 2 things would be the dryness and and the dryhops IMO. I subbed glacier instead of the six diferent hops, just because of its clean profile.

Id love to hear feedback if anyone tries it....
Hey there!
I need to know when you added the corn sugar? I am hoping to brew this today! Thanks!
P.S. Any other info would be greatly appreciated! I tried to PM you but your box was full!
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Old 01-07-2012, 02:32 PM   #118
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Quote:
Originally Posted by tigerbass

Hey there!
I need to know when you added the corn sugar? I am hoping to brew this today! Thanks!
P.S. Any other info would be greatly appreciated! I tried to PM you but your box was full!
I added the corn sugar and gypsum with 5 minutes left in the boil. It ends up a great beer! Let me know how it goes for you!
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Old 01-28-2012, 12:53 AM   #119
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TigerBass, how's it coming?

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Old 02-16-2012, 01:45 AM   #120
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Anyone pickin up Northern Brewer in this years 'Slam or is it just me? I get it big in the nose.

Also, does the honey add any flavor nuances at all, or does it just spike the ABV an clean it up for a dry finish?

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