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Old 10-16-2013, 04:16 AM   #1
kchomebrew
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Default IPA (zythos, amarillo, cascade, warrior, chinook, simcoe)

I purchased a bunch of zythos hops that I plan to throw in as a late hop stand addition to the IPA I am brewing this weekend. The grain bill is loosely based on Blind Pig IPA and I also plan to dry hop with a mix of zythos, amarillo, and simcoe. Plan to brew this on the upcoming Saturday. As follows:

Kettle Vol. 15 gal @ 212 °F (1.050) 1.5 h
Final Vol. 11.52 gal @ 68 °F (1.063)
Efficiency: 90.0%
Attenuation: 77.0%
Evap./Hour: 2.0 gal

21 lb (91.3%) 2-Row Brewers Malt; Briess - added during mash
1 lb (4.3%) Cara-Pils® Malt; Briess - added during mash
.5 lb (2.2%) Wheat Malt; Simpsons - added during mash
.5 lb (2.2%) Crystal Malt 40°L - added during mash
1 oz (7.7%) Chinook (13.0%) - added during boil, boiled 60 m
1 oz (7.7%) Warrior® (16.0%) - added during boil, boiled 60 m
1 oz (7.7%) Cascade (5.5%) - added during boil, boiled 30 m
1 oz (7.7%) Cascade (5.5%) - added after boil, steeped 30 m
2 oz (15.4%) Amarillo® (8.5%) - added after boil, steeped 30 m
2 oz (15.4%) ZythosTM (10.9%) - added after boil, steeped 30 m
2 oz (15.4%) ZythosTM (10.9%) - added dry to secondary fermenter
2 oz (15.4%) Amarillo® (8.5%) - added dry to secondary fermenter
2 oz (15.4%) Simcoe® (13.0%) - added dry to secondary fermenter
yeast: Fermentis US-05 Safale US-05

3 tsp gypsum to HLT - 151/152 mash 90m - 7-10 dry hop.

OG: 1.063
FG: 1.014
Color: 5.23 SRM
Alcohol: 6.37%
Bitterness: 53.60

While I do plan to do 5 gal with US05, I may opt to go with another style for the other 5 gal batch. If I can find the San Diego Super yeast strain or Dennys Favorite, I may try that.

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Old 10-16-2013, 08:06 PM   #2
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The San Diego is a beast, i've never tried Denny's favorite but 090 is really good. It's fast and floccs good.

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Old 10-18-2013, 10:58 PM   #3
kchomebrew
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I'm brewing this one tomorrow and made my final changes to recipe. Speak now or forever hold your peace...... no Dennys or San Deigo yeast at the LHBS. But, I opted to try using Wyeast 1098 for half and 1332 for the other half. I see that 1332 is a hated and loved yeast, which makes me want to try it out. Wavering on sticking with half the batch being US05. Weigh in if you have an opinion. Otherwise, here it is:

Kettle Vol. 15 gal @ 212 °F (1.050) 1.5 h
Final Vol. 11.52 gal @ 68 °F (1.063)
Efficiency: 90.0%
Attenuation: 77.0%
Evap./Hour: 2.0 gal

21 lb (91.3%) 2-Row Brewers Malt; Briess - added during mash
1 lb (4.3%) Cara-Pils® Malt; Briess - added during mash
.5 lb (2.2%) Wheat Malt; Simpsons - added during mash
.5 lb (2.2%) Crystal Malt 40°L - added during mash
1.5 oz Warrior (16.0%) - added during boil, boiled 60 m
0.5 oz Warrior® (16.0%) - added during boil, boiled 30 m
1 oz Cascade (5.5%) - added during boil, boiled 30 m
2 oz Cascade (5.5%) - added during boil, boiled 10 m
2 oz Amarillo® (8.5%) - added after boil, steeped 60 m
4 oz ZythosTM (10.9%) - added after boil, steeped 60 m
2 oz Amarillo® (8.5%) - added dry to secondary fermenter - 7days
1 oz Centennial (10.0%) - added dry to secondary fermenter - 7 days
1 oz Cascade (5.5%) - added dry to secondary fermenter - 7 days
2 oz Simcoe® (13.0%) - added dry to secondary fermenter - 7 days

split 5 gal batches - Wyeast 1098 and Wyeast 1332

3 tsp gypsum / 1 tsp CaCl to HLT - 151 mash 90m

OG: 1.063
FG: 1.014
Color: 5.23 SRM
Alcohol: 6.37%
Bitterness: 61.90

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Old 10-19-2013, 05:37 PM   #4
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Brew day started


image-1868274577.jpg

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Old 10-19-2013, 06:22 PM   #5
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Inspiration hits at weird times. Drinking a Cloud Hopper Imperial IPA while brewing and really picking out their late addition hops. Very bold late additions and late bitterness. What a great beer bHmmm. I am removing the cascade addition and moving it to hop stand at 200f while I whirlpool and drop/hold at 183f and then will add the Amarillo and zythos. Here's what this looks like:

1.5 oz Warrior (16.0%) - added during boil, boiled 60 m
0.5 oz Warrior® (16.0%) - added during boil, boiled 30 m
1 oz Cascade (5.5%) - added during boil, boiled 30 m
2 oz Cascade (5.5%) - added immediately post boil, steeped/whirlpool 60 m starting @ 200F - dropped to 183F @ 30m
2 oz Amarillo® (8.5%) - added after boil @ 183F, steeped/whirlpool 30 m
4 oz ZythosTM (10.9%) - added after boil @ 183F, steeped/whirlpool 30 m

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Old 10-19-2013, 07:07 PM   #6
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Mash out


image-897876270.jpg

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Old 10-19-2013, 11:37 PM   #7
kchomebrew
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Into the fermenters after a 60m hop stand. OG 1.065. Came in a bit higher than anticipated. I didn't calculate the right about of sparge water and ended up only getting 14gal pre-boil instead of 15. Believe that's why OG came in high. As a result, filled one primary with 5.5gal and the other only made it to 4.5. The dry hop schedule is going to eat into that also. Oh well. I'm sure it will be worth it.


image-2271356131.jpg

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Old 10-19-2013, 11:45 PM   #8
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Sounds good. I've never used zythos as a dry hop but I use it at work add a 7 minute addition. Personally I would ditch the Centennial as I don't care for it in the same bill as Simcoe.

Cheers

Edit: nice setup!

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Old 10-20-2013, 02:08 PM   #9
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Quote:
Originally Posted by FastAndy View Post
Sounds good. I've never used zythos as a dry hop but I use it at work add a 7 minute addition. Personally I would ditch the Centennial as I don't care for it in the same bill as Simcoe.

Cheers

Edit: nice setup!
I hear you. I'm not the worlds biggest fan of centennial by itself. But, if used sparingly, I think it can add some interesting layers to the dry hop aroma/flavors.
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Old 10-29-2013, 01:41 AM   #10
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Transferred both batches to secondary. British ale yeast is at 1.016 and NWyeast batch was at 1.012. I changed up the dry hops. Added .50oz of centennial and .50oz cascade and 2 oz of simcoe to each carboy and then added an additional 1oz of citra to the British ale batch. The NW yeast batch was pretty cloudy compared to the British batch. Will keg these batches this weekend.

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Citra Wheat, Petit Sour Saison, Rhubarb Gose, Pale Ale, Hefeweizen, Mosaic Dry Hop Belgian Cider, IPA w/Amarillo, Simcoe, Mosaic
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