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Old 02-24-2013, 07:47 PM   #1
Jeremy_N
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Default Requesting a Double IPA recipe review

I have no experience with creating my own clone recipes. Great Lakes Brewing Company just released a Double IPA that I thought was awesome. Since it is so new and not widely available, I didn't find any recipes online. I don't need an exact clone, just getting something similar is perfectly fine.

The thing I liked about this beer, was that it had a lot of fruity flavor and aroma. Also, the beer was not really dry or bitter. Even my BMC drinking buddies loved this beer.

I was able to determine the malts, hops, IBUs and ABV from the brewer's website: http://www.greatlakesbrewing.com/upl...emy%20Hour.pdf

My original thought is to mash at 158 to try to avoid the dry taste. I am getting a significant amount of IBUs from later hop additions to get a lot of fruity flavor and aroma.

I was hoping to get some feedback to see if there are any significant flaws in my recipe. Please feel free to critique any aspect or make any suggestions. I will surely appreciate any help.

Alchemy Hour Double IPA

Style: Imperial IPA OG: 1.092
Type: All Grain FG: 1.021
Rating: 0.0 ABV: 9.30 %
Calories: 299 IBU's: 82.14
Efficiency: 75 % Boil Size: 7.50 Gal
Color: 9.9 SRM Batch Size: 5.25 Gal
Preboil OG: 1.067 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
17.00 lbs 90.67 % Pale Malt (2 Row) US 60 mins 1.036
0.75 lbs 4.00 % Dingemans Cara 45 60 mins 1.032
0.50 lbs 2.67 % Honey Malt 60 mins 1.037
0.50 lbs 2.67 % Cara-Pils/Dextrine 60 mins 1.033

Hops
Amount IBU's Name Time AA %
0.75 ozs 23.32 Mosaic 45 mins 12.00
1.00 ozs 25.51 Nugget 25 mins 13.00
1.25 ozs 15.36 Mosaic 10 mins 12.00
1.25 ozs 16.64 Nugget 10 mins 13.00
1.00 ozs 1.31 Cascade 2 mins 5.50
1.00 ozs Cascade 7 days 5.50
1.00 ozs Nugget 7 days 13.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg California Ale White Labs 0001

Mash Profile
Full Body Infusion In 45 min @ 158.0°F
Add 28.12 qt ( 1.50 qt/lb ) water @ 170.0°F

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Old 02-24-2013, 07:58 PM   #2
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Overall I think the recipe looks good. I am by no way an expert but here is some of my thoughts.

I would ferment in primary for 14 days or 21 days. If you aren't Dry Hopping I don't see need to secondary but it is just my preference. I would also leave in the bottle for 21 days until before you open. Your taste buds will thank you.

Maybe think about doing a First Wort Hop addition along with a 60 minute addition. FWHing gives you smoother bitterness and is not as harsh.


I've never used Mosiac hops but they are a variety of the popular Citra hops. So I think you will be good there. I know next to nothing about Nugget.

I would still mash for 60 minutes. I do not think limiting it 15 minutes would make much difference but I may be wrong. I believe that the higher temp you mash the more body the beer will have which is what you are looking for. I am not sure if 158 is too high.

What sparging technique are you using?

I will be interested to see how this turns out. Keep us posted.

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Old 02-24-2013, 08:14 PM   #3
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Great Lakes uses WY1028 (aka WLP013) for most of their beers, although WLP001 would probably be fine as well. 1028 would give you something a little fruitier and less dry. Using 1028 and a 156ish mash would probably allow you to omit the carapils, although there's not much potential harm in using it anyway. I would use Nugget as the bittering hop, because it's much cheaper and more readily available than Mosaic. They explicitly mention the use of Cascade for aroma and not flavor, so you might consider using it exclusively in the dry hop. Never having used Mosaic or tasted any Great Lakes beer, I'm not too much help otherwise.

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Old 02-24-2013, 10:09 PM   #4
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Quote:
Originally Posted by histo320 View Post
Overall I think the recipe looks good. I am by no way an expert but here is some of my thoughts.

I would ferment in primary for 14 days or 21 days. If you aren't Dry Hopping I don't see need to secondary but it is just my preference. I would also leave in the bottle for 21 days until before you open. Your taste buds will thank you.

Maybe think about doing a First Wort Hop addition along with a 60 minute addition. FWHing gives you smoother bitterness and is not as harsh.


I've never used Mosiac hops but they are a variety of the popular Citra hops. So I think you will be good there. I know next to nothing about Nugget.

I would still mash for 60 minutes. I do not think limiting it 15 minutes would make much difference but I may be wrong. I believe that the higher temp you mash the more body the beer will have which is what you are looking for. I am not sure if 158 is too high.

What sparging technique are you using?

I will be interested to see how this turns out. Keep us posted.
The recipe didn't clearly indicate it, but I am dry hopping for 7 days with Cascade and Nugget. I will keg this. I mash in a cooler, mashout and usually do 2 batch sparges at 170 for 15 minutes.

I have never done a FWH, but I will try it. From looking it up, I read in Palmer's How to Brew that I should be using aroma hops and 30% of what I would be using for the aroma hops. So I plan on using Cascade.

Thanks for your response histo320. I will be taking your advice and mash for 60 minutes at 156.

I plan to brew this recipe next weekend or the weekend after that. When it's done I will share my thoughts on if it comes out as I intended. I'm still playing with the recipe, but I'll post it when I brew it.
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Old 02-24-2013, 10:16 PM   #5
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Quote:
Originally Posted by kingwood-kid View Post
Great Lakes uses WY1028 (aka WLP013) for most of their beers, although WLP001 would probably be fine as well. 1028 would give you something a little fruitier and less dry. Using 1028 and a 156ish mash would probably allow you to omit the carapils, although there's not much potential harm in using it anyway. I would use Nugget as the bittering hop, because it's much cheaper and more readily available than Mosaic. They explicitly mention the use of Cascade for aroma and not flavor, so you might consider using it exclusively in the dry hop. Never having used Mosaic or tasted any Great Lakes beer, I'm not too much help otherwise.
Thanks for the tip on the yeast. I was hoping to get some insight on that.
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Old 02-24-2013, 11:44 PM   #6
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Quote:
Originally Posted by Jeremy_N View Post
I have never done a FWH, but I will try it. From looking it up, I read in Palmer's How to Brew that I should be using aroma hops and 30% of what I would be using for the aroma hops. So I plan on using Cascade.
You can use higher alpha acid hops for FWH as well. But Cascade should work just fine.
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Old 02-27-2013, 01:42 PM   #7
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Recipe looks great.. I would do a 60 min mash as others have suggested.. I also wouldn't worry about a 60 minute or FWH (just my opinion) the FWH (smooth bittering) is debatable..

I LOVE late hopping and if anything I would bump up the 25 and or 10 minute additions just a tad.. I have a couple of recipes that I don't start adding additions until 20 minutes left in the boil..

Your ibu/og ratio is at around .90 I like my IIPA's above a 1 to 1 ratio myself..

http://www.madalchemist.com/chart_bitterness_ratio.html

Also wouldn't shoot for that high a mash temp.. I'd start at 154 and see how the recipe does and go from there..

Lastly.. your recipe shows 1 vial of yeast and you didn't mention a starter.. Make sure you check the date of your yeast for viability.. you'll need around 400 billion cells for a 1.092 beer assuming 6.25 gallons in the fermenter.. (dunno how much you'll boil off) That's 4 vials of yeast without a starter assuming fresh yeast!!!

Take great notes and keep at it :-)

Cheers!

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Old 02-27-2013, 01:54 PM   #8
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I would definitely omit the Carapils and mash lower. Their OG is 1.088 which means the final is 1.016. I wouldn't dry hop with Nugget, either, since Alchemy Hour isn't (uses it as a bittering hop) - I also suggest to up the BU:OG ratio. Use the cascade and mosaic at the end of the boil, with a hopstand, and for dry hopping.

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Old 02-27-2013, 05:18 PM   #9
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Quote:
Originally Posted by PseudoChef View Post
I would definitely omit the Carapils and mash lower. Their OG is 1.088 which means the final is 1.016. I wouldn't dry hop with Nugget, either, since Alchemy Hour isn't (uses it as a bittering hop) - I also suggest to up the BU:OG ratio. Use the cascade and mosaic at the end of the boil, with a hopstand, and for dry hopping.
The beer is described as having a "balanced blend of Mosaic and Nugget." Although they later describe Nugget as a bittering hop, they also say it "provides floral, resiny aroma and flavor." From this, I conclude that Nugget is used late-boil. I may be wrong.
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Old 03-06-2013, 12:20 AM   #10
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I have taken some advice and revised the recipe. Grain bill is set, already bought my specialty grains. Dropped the carapils.

I am brewing this Friday night or Saturday morning. Going to be making my first yeast starter! Still have some research on how much DME and water to use for this. I got a 2L pyrex flask and plenty of DME. Any suggestions?

I know the IBUs may not be where some of you may prefer for a double IPA, but Great Lakes says it is 80. So that is what I will shoot for. They also said Nugget is used for aroma, so I will add a late addition and dry hop.

Lowered the mash to 154.

The pre and post boil volumes are not random numbers. I seem to boil off a lot. Using a propane burner and a 15 gallon brew kettle. I try to make sure the boil is not excessively vigorous, just a small rolling boil. Any advice on why I seem to boil off more than a lot of you guys?

Great Lakes says OG 1.088 and ABV 9.4%. Is the yeast selection (attenuation) causing my variance? Any recommendation?

After secondary, should I keg it and put it in the keezer, keg and leave at room temperature, or just leave it in the secondary longer?

Sorry for all the noob questions, but I appreciate your help. Feel free to give suggestions or your opinions on the recipe revision or on any one of the numerous new questions. I still have a few days to tweak some stuff.

Thanks again for all your help so far.

GLBC Alchemy Hour DIPA

Style: Imperial IPA OG: 1.089
Type: All Grain FG: 1.022
Rating: 0.0 ABV: 8.78 %
Calories: 291 IBU's: 79.63
Efficiency: 75 % Boil Size: 7.50 Gal
Color: 9.8 SRM Batch Size: 5.25 Gal
Preboil OG: 1.065 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 7 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
17.00 lbs 93.15 % Pale Malt (2 Row) US 60 mins 1.036
0.75 lbs 4.11 % Dingemans Cara 45 60 mins 1.032
0.50 lbs 2.74 % Honey Malt 60 mins 60 mins 1.037

Hops
Amount IBU's Name Time AA %
0.50 ozs 18.33 Nugget 60 mins 13.00
1.50 ozs 33.06 Mosaic 20 mins 12.70
1.75 ozs 23.09 Mosaic 10 mins 12.70
1.00 ozs 3.15 Nugget 2 mins 13.00
1.50 ozs 2.00 Cascade 2 mins 5.50
1.00 ozs Nugget 7 days(Dry) 13.00
1.50 ozs Cascade 7 days(Dry) 5.50

Yeasts
Amount Name Laboratory / ID
1.00 pkg London Ale Wyeast Labs 1028 (w/ yeast starter)

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 27.38 qt ( 1.50 qt/lb ) water @ 170.0°F (strike temp)
Batch Sparge @ 170.0 until 7.5 Gal of wort is collected

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