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Old 03-10-2010, 04:39 PM   #31
MrInternet
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Originally Posted by Sleepyemt View Post
So I've been searching all over as well and have copy and pasted a few notes that seem legit ....
My initial thoughts are not to bother with a Cascade bittering/flavor addition... seems like it would get totally lost in this beer, and I don't remember tasting much citrus in Hopslam. It seemed cleaner than that... if Cascade is used at all, I would make it aroma only. Also, something strikes me as strange about a full ounce of Centennial at flameout... but eh. I LOVE the idea of the Simcoe/Amarillo dry hop, seems like a great combination... I would beef up the middle addition somehow though.

The malt bill looks like about what I was thinking, although having seen it in the glass, I would be tempted to bump it to 20, or maybe even half and half with 40. A bit of carapils wouldn't hurt, but with all that malt, I don't think foam's going to be a problem. I think I'm going to try a half-batch of this type of thing very soon....
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Old 03-11-2010, 04:17 PM   #32
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My initial thoughts are not to bother with a Cascade bittering/flavor addition...
So I pulled out another bottle of Bells for tasting and played with the recipe a little more, here's the second version, no cascade, bumped up the grain bill to figure that my efficiency would be lower. I also made the first addition of simcoe/amarillo as a later addition and bumped up the quantity ... still trying to keep the IBU's at their upper 60's (69 for this one) ...
any thoughts?

Recipe: IIPA (HOPSLAM?)
Brewer: Jonathan
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.08 gal
Estimated OG: 1.086 SG
Estimated Color: 6.8 SRM
Estimated IBU: 69.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.05 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.13 %
1.50 oz Amarillo Gold [8.50 %] (20 min) Hops 20.7 IBU
1.50 oz Simcoe [13.00 %] (20 min) Hops 31.6 IBU
1.00 oz Vanguard [5.50 %] (15 min) Hops 7.3 IBU
1.00 oz Glacier [5.60 %] (15 min) Hops 7.4 IBU
0.50 oz Centennial [10.00 %] (1 min) Hops 0.6 IBU
1.00 oz Simcoe [13.00 %] (1 min) Hops 1.5 IBU
1.00 oz Glacier [5.60 %] (1 min) Hops 0.6 IBU
2.50 oz Simcoe [13.00 %] (Dry Hop 3 days) Hops -
1.50 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
2 lbs 8.0 oz Honey (1.0 SRM) Sugar 12.82 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 17.00 lb
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Old 03-11-2010, 05:56 PM   #33
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Here is a HopSlam Clone I pulled from Brew365.

All Grain Recipe - Bells Hopslam ::: 1.089/1.020 (6.5 Gal)
Grain Bill (75% Efficiency assumed)

13 lbs. - Maris Otter Malt
2 lb. - Munich Malt
1 lb. - Aromatic Malt
1/2 lb. - CaraPils
3 lbs. - Table Sugar *OR* 4 lbs. - Honey (end of boil)
Hop Schedule (93 IBU)

2 oz. - Simcoe [13%] (75 min.)
1 oz. - Glacier [5.6%] (60 min.)
1.5 oz. - Centennial [10%] (20 min.)
1 oz. - Glacier [5.6%] (15 min.)
1 oz. - Vanguard [5.5%](10 min.)
1 oz. - Crystal [3.5%] (1 min.)
1 oz. - Hallertau [4%] (1 min.)
2 oz. - Simcoe (Dry Hop in Secondary 1 week)
Yeast

1.3L starter of WLP001 or WY1056 IF you have a stirplate.
If you do not have a striplate, make a pale ale or something below 1.050
with WLP001 or 1056 and use 200 ml of that yeast for this beer.
If you choose Safale S-05 use 2 properly hydrated packs.
Mash/Sparge/Boil

Mash at 150° to 152° for 75 min.
Sparge as usual
Cool and ferment at 68° (make sure you control your temp!)

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
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Up next: Rye Amber Ale, Brett Braggot.
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Old 03-11-2010, 06:31 PM   #34
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Quote:
Originally Posted by Sleepyemt View Post
So I pulled out another bottle of Bells for tasting and played with the recipe a little more, here's the second version, no cascade, bumped up the grain bill to figure that my efficiency would be lower. I also made the first addition of simcoe/amarillo as a later addition and bumped up the quantity ... still trying to keep the IBU's at their upper 60's (69 for this one) ...
any thoughts?
That looks a lot closer to how I remember the profile tasting... I love my Cascades, but if they put it in this beer, they hid it impeccably well, I can't find it.

Your schedule seems a lot closer now to the clone posted immediately after... although there's probably 400,000 ways to combine five different hops in reasonable amounts in a standard boil. I say go for it.
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Old 03-11-2010, 06:54 PM   #35
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Being the noob that I am, I have a sorta off-topic question:

The letter from Bells said to harvest yeast from another Bells beer, but how does one go about harvesting yeast from a commercial brew? I can envision a way to do it from a bottle conditioned beer, but have no idea how you would do it from anything else.

Z.

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Old 03-11-2010, 08:49 PM   #36
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Quote:
Originally Posted by MrInternet View Post
Your schedule seems a lot closer now to the clone posted immediately after... although there's probably 400,000 ways to combine five different hops in reasonable amounts in a standard boil. I say go for it.
I saw that clone in my searching, the grain bill didn't seem as simple as the info I saw from Bell's, also plugging in that hop schedule into beersmith put me @118 IBU's or the max of 100 that you can actually get into a beer ... I also tried to stick to some guidelines that Vinnie C. (russian river) wrote about keeping the the sugar or honey to around 10%

I really think it is all about the hopbursting (late additions)

I'll be going for it here soon, just waiting on some hops recently ordered and I'll try to report back ... I do appreciate the feedback, anyone else please speak up!
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Old 03-12-2010, 03:43 PM   #37
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Quote:
Originally Posted by Zombie13 View Post
Being the noob that I am, I have a sorta off-topic question:

The letter from Bells said to harvest yeast from another Bells beer, but how does one go about harvesting yeast from a commercial brew? I can envision a way to do it from a bottle conditioned beer, but have no idea how you would do it from anything else.

Z.
Here you go ....
http://www.homebrewtalk.com/f12/harv...l-brews-45007/
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Old 03-12-2010, 04:13 PM   #38
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Although I cannot disagree with you on that hop schedule. I love it, however, the questions beg;

Why use Simcoe as a Kettle addition if Bells states that they use Simcoe strictly for Dry hopping?

and

Wy not use Hersbrucker as they suggest they do for this beer?

WW

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Old 03-12-2010, 04:16 PM   #39
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The new batch of Hopslam tastes like a huge hopburst of Amarillo and Simcoe to me. I have never used Glacier or Vangard before, but I think your recipe looks pretty good.

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Old 03-12-2010, 11:57 PM   #40
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I had it once, pretty recently. I remember an aggressive grapefruit flavor. My former pro-beer brewer friend insists it is pineapple, he says he "knows someone".

I think it's weird there is little mention of this profile in this thread. Perhaps it's the yeast, like a hefe can be like banana, obnoxiously.

I'm not a hop expert, is Simcoe or one of those other hops known for a citrus note?

FWIW: I found this thread searching on how to clone this beer, it is very good. I hate hops but I love this beer.

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