Newest Threads

**AZ_IPA** · 11-11-2011, 12:13 AM

I finally got around to doing a side by side comparison of SNPA and clone attempt.

Can you guess which is which?

Color is slightly different, aroma and flavor are spot on, mine is a teeny bit more bitter. And the ABV is way higher on mine. Oops.

10 lb 2 row
1 lb Munich
0.75 lb 60L
0.5 lb flaked barley

0.5 oz perle @ 60
0.5 oz magnum @ 60
1 oz cascade @ 10
2 oz cascade @ 0

Mash at 156.

WLP001 with a 1.5L starter

Considering I didnt adjust water or aau, I am ver happy!

***Yooper*** · 11-11-2011, 12:18 AM

The SNPA is on the left.

Why is yours way higher ABV? Great efficiency? Or great attenuation? I mashed mine at 153 (maybe 154, it's been a while) and ended at 1.010 which I thought was perfect.

**AZ_IPA** · 11-11-2011, 12:24 AM

Mine ended at 1.012. But OG was 1.064. Most of the clones are 10lb 2row and 0.75 lb 60L. That extra Munich and flaked bumped my OG. But it worked since I used 0.5 oz of magnum compared to the 0.3 OS most clones recommend. And yes, SNPA on the left....they obviously bottle condition, I now keg; which may explain some of the foam difference.

***Yooper*** · 11-11-2011, 12:46 AM

Quote:

Originally Posted by AZ_IPA

Mine ended at 1.012. But OG was 1.064. Most of the clones are 10lb 2row and 0.75 lb 60L. That extra Munich and flaked bumped my OG. But it worked since I used 0.5 oz of magnum compared to the 0.3 OS most clones recommend. And yes, SNPA on the left....they obviously bottle condition, I now keg; which may explain some of the foam difference.

It looks really good- I thought the one on the left looked a wee bit lighter and thought it was because I think the Munich made yours ever so slightly darker. But the foam is sort of a giveaway, too, until the keg ages a bit.

I really like your recipe- I think Munich is a GREAT addition.

**AZ_IPA** · 11-11-2011, 12:51 AM

I pretty much use Munich in every apa/ipa I make. I really like what in brings..

DannPM · 11-11-2011, 01:58 AM

Quote:

Originally Posted by Yooper

The SNPA is on the left.

Why is yours way higher ABV? Great efficiency? Or great attenuation? I mashed mine at 153 (maybe 154, it's been a while) and ended at 1.010 which I thought was perfect.

Yooper we're not all perfect stop rubbing it in arrgh! Lol

**landshark** · 11-11-2011, 02:18 PM

Think I need to do this.

How do you make the starter? do you just use sugar and water for the yeast to eat? I know it is suppose to be a wort, just a little confused on that.
Thanks

**bottlebomber** · 11-11-2011, 02:23 PM

Quote:

Originally Posted by landshark

Think I need to do this.

How do you make the starter? do you just use sugar and water for the yeast to eat? I know it is suppose to be a wort, just a little confused on that.
Thanks

You can do this, to simplify. Or just do a search on starters.