kitoog

Recipes 

Any idea of what hops go into this beer? I tasted it the other day and really liked it. It had fairly low IBU's but had a lovely floral/hoppy aroma. Would really like to try to attempt a clone. Very easy to drink with the low bitterness.

Oldsock

Recipes 

Their website (generally the first place to look for questions like this)http://www.odellbrewing.com/pdfs/St-Lupulin.pdf says cascade, perle, and centennial.

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

zman

Recipes 

You get O'dells on the other side of the Pond? WOW!!!!

__________________
www.kroc.org

kitoog

Recipes 

cheers for link Oldsock, had a look at the site alright. never seen the pdf for Lupulin.
I actually got my St. Lupulin shipped over from the UK, probably available in Dublin I guess. I will make some sort of attempt at a clone. It will be nice for once to make a hoppy beer with fairly low IBU's. A beer with cascade and centennial along with some perle is gonna taste good to me anyway

Oxymoron

Recipes 

They use a hop back to get the hop flavor. I would suggest to dry hop with a lot of hops.

mysterio

Recipes 

Where'd you get it from in the UK ?

__________________
Brewlog

kitoog

Recipes 

From Beersofeurope.com. Really good company. only takes about 2 days to get delivered to Ireland, you could probably get it the next day.

jakeatwood

Recipes 

I just saw this thread and am hoping that someone has come up with a good recipe over the past year. Anyone out there find out what the grain bill and yeast is?

jakeatwood

Recipes 

I emailed Odells and here was their response. Hope this helps:

Some of the hops we use are Columbus, Perle, Chinook, Amarillo, and
Centennial and we hop back using whole flowers of some of these. Some of
the malts we use are Pale Malt, ESB Malt, Vienna, and Caramalt. Both the
IPA and St. Lupulin are hop backed and dry hopped in addition to the
boil addition.

n8ms

Recipes 

I really dug this beer when I tried it last week. Here is a recipe I have come up with to try and come close to it. I am looking at brewing it in next weekend and would welcome some input.
This is a 5 gallon batch

10 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM)
2 lbs Vienna Malt (Briess) (3.5 SRM)
1 lbs Caramel Malt - 10L (Briess) (10.0 SRM)
8.0 oz Carapils (Briess) (1.5 SRM)
Mash at 154F for 90 min and batch sparge at 168F

0.50 oz Columbus (Tomahawk) [14.00 %] (90 min) (First Wort Hop)

60 min 0.50 oz Centennial [10.00 %] (60 min)
30 min 0.50 oz Amarillo Gold [8.50 %] (30 min)
15 min 0.50 oz Centennial [10.00 %] (15 min)
10 min 0.50 oz Amarillo Gold [8.50 %] (10 min)

10 min 1.00 tsp Irish Moss (Boil 10.0 min)

1.00 oz Centennial [10.00 %] (Dry Hop 14 days)
1.00 oz Cascade [7.20 %] (Dry Hop 14 days)
0.50 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 14 days)
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days)

1 Pkgs Northwest Ale (Wyeast Labs #1332) [Starter 2000 ml]
(I am reusing this yeast from another batch I made last month. It attenuated at 86%)