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Old 01-28-2013, 02:59 PM   #41
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I brewed a variation of this two weeks ago and I'm switching to secondary today or tomorrow. It was my first time attempting a non-kit beer and doing a full boil extract. Color looks good, and has a great aroma so far. I can't wait to give it a taste.

I do have one question regarding your dry hopping. Did you rack on top of the Simcoe/Goldings or did you add them closer to the end of secondary?

Thanks!

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Old 01-28-2013, 03:35 PM   #42
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Originally Posted by AVLbrewing View Post
I brewed a variation of this two weeks ago and I'm switching to secondary today or tomorrow. It was my first time attempting a non-kit beer and doing a full boil extract. Color looks good, and has a great aroma so far. I can't wait to give it a taste.

I do have one question regarding your dry hopping. Did you rack on top of the Simcoe/Goldings or did you add them closer to the end of secondary?

Thanks!
I believe on this one I racked to secondary for a week, then added dry hops for a week, then kegged. After I drank about half the keg I started reading about dry hopping in the keg, and while it had a decent hop aroma, it wasn't the blissful smell that Sweetwater IPA on tap (very diff that bottle) has. So I went back and added a hop bag with Simcoe or Cascade whole leaf (can't remember) to the keg and that made a big diff. I think going forward with my IPAs I will just do 3 weeks in the primary, rack to keg, age/carb a couple weeks, drop in a bag full of hops. It should be perfect then. You could probably go ahead and put the hops in when you keg but I wanted to avoid the "grassy" taste that comes when you over dry-hop, although it's not supposed to be a problem as much when the beer is at serving temp.

This was one of the top 3 batches I've made yet. I have about 15 batches under my belt since June 2012, and about 6 have been all grain including this one. This beer is not cheap to make with all the hops but it was DAMN close to Sweetwater.
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Old 01-28-2013, 03:41 PM   #43
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Check my thread on this one: http://www.homebrewtalk.com/f12/swee...-clone-367705/

I started it as my first AG batch, you can see from the side-by-side comparison pic with the real SW IPA how close it was, and a few days after the pic I think it was even clearer than the SW. The taste was VERY close. And this commercial beer is a perfect example of how different it is on tap vs. in the bottle. On tap the hop aroma is amazingly good, not nearly as much in the bottle even after pouring to glass.

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Old 02-04-2013, 01:11 PM   #44
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Thanks for the advice bd2xu. I went ahead and racked to secondary. It's been sitting there for a week and I'm ready to dry hop, and then I'll give it another 5-6 days before bottling.

My next question is did anyone go with deadheadjed's advice on dry hopping with 2oz of each goldings and simcoe? I have enough to do that I was just a little worried about potential grassy flavors. Any insight would be appreciated!

EDIT: just got done reading a few threads where people dry hop beers in excess of 1oz per gallon. I'm just going to go ahead and do the whole 4oz putting me at a 0.8oz per gallon ratio, and stick to the original plan of bottling in 5-6 days. Also these are pellet hops.

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Old 03-11-2013, 07:59 PM   #45
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Glad you like it!

Grain bill looks pretty good, though the gravity is a little high. Drop the Cascade and up the Simcoe at the end of the boil and dryhop to around 2 oz each and you've pretty much got it. You want to target 50 IBUs.
Hi Jed,
Ive been coming to Atlanta for the last 6 months on business and as a homebrewer from Wisconsin tried many of the local Atlanta beers and the Sweetwater IPA became a personal favorite when I'm in town. Made a few trips to the Sweetwater brewery for tours which are great, brought a bunch of friends, had a great time in the Beer Garden.

I've tried making the IPA once so far and came up short on the great hop aroma that defines this IPA. The beer was pretty good but was just not the same. With your input I'm going to try upping the Dry Hops and changing up the Yeast. I was pretty close with my malt and hop bill but had used Irish Ale yeast and about 50% less hops than you suggest. Care to weigh in on the ferm temp or mash temp? Is it really fermented in the mid 70s?

Thanks for helping out with the notes. If I can send you any beers from Wisconsin you might like drop me a PM. Lakefront Brewery RW Stein or Fixed Gear, Capital Brewery Hopcream, Ale Asylum Hopilicious?

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Old 03-12-2013, 06:32 AM   #46
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We ferment it at 19C, so that's like 66F. As for mash temp we do the main conversion rest at 149 for 30 minutes and then ramp up to 162 for 10min and then 170 to mashout. You'd be fine with a single infusion mash at 149, if you're not set up for step mashing.

Very glad you've enjoyed the beer and the brewery tours/taproom. Cheers!

You guys have me tempted to try to brew it at home to see how close I can get...

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Old 03-23-2013, 03:28 AM   #47
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We ferment it at 19C, so that's like 66F. As for mash temp we do the main conversion rest at 149 for 30 minutes and then ramp up to 162 for 10min and then 170 to mashout. You'd be fine with a single infusion mash at 149, if you're not set up for step mashing.

Very glad you've enjoyed the beer and the brewery tours/taproom. Cheers!

You guys have me tempted to try to brew it at home to see how close I can get...
Thanks for the info. It is much appreciated. Here is the recipe Im going to try. I am going to use the Pale Base Malt instead of regular 2 Row because I just bought a 50# sack. Do you use any additions to the Atlanta water? Also do you first wort hop?

Sweetwater IPA Clone V2

Brew Type: All Grain Date: 3/30/2013
Style: American IPA Brewer: BeerBaronBob
Batch Size: 5.25 gal Assistant Brewer:
Boil Volume: 7.47 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: EagleLake BrewHaus - 15Gal Brew Pot AG
Actual Efficiency: 85.16 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
10 lbs Pale Malt (Rahr) (4.0 SRM) Grain 83.33 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 8.33 %
8.0 oz Crystal, Dark (Simpsons) (80.0 SRM) Grain 4.17 %
8.0 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4.17 %
0.85 oz Chinook [13.00 %] (60 min) (First Wort Hop) Hops 39.1 IBU
2.00 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -
2.00 oz Goldings, B.C. [5.00 %] (Dry Hop 5 days) Hops -
0.75 oz Cascade [5.50 %] (15 min) Hops 6.6 IBU
1.00 oz Goldings, B.C. [5.00 %] (1 min) Hops 0.7 IBU
2.00 oz Simcoe [13.00 %] (1 min) Hops 3.6 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.060 SG (1.056-1.075 SG)
Estimated Final Gravity: 1.018 SG (1.010-1.018 SG)
Estimated Color: 10.3 SRM (6.0-15.0 SRM) Color [Color]
Bitterness: 50.0 IBU (40.0-70.0 IBU) Alpha Acid Units: 15.2 AAU
Estimated Alcohol by Volume: 5.49 % (5.50-7.50 %)
Actual Calories: 310 cal/pint


Mash Profile Name: Double Infusion, Light Body Mash Tun Weight: 8.00 lb
Mash Grain Weight: 12.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 1.35 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest Add 2.76 gal of water at 168.0 F 149.0 F 30 min
Saccrification Add 2.40 gal of water at 181.1 F 162.0 F 10 min
Mash Out Add 2.40 gal of water at 183.0 F 168.0 F 10 min


Mash Notes
Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 8.7 PSI Kegging Temperature: 35.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 35.0 F


Notes - (This is what I used for V1. Was not that happy with the aroma or bitterness. I may try the Atlanta water profile next.)
Target Water Profile http://www.homebrewtalk.com/f69/hopinator-114292/
Ca 87 Mg 8 SO4 60 Na 19 Cl 38 HCO3 117

Thanks BuddyBrews for starting this off!
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Old 08-01-2013, 01:57 PM   #48
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Attempted this as an all-grain - missed my orig gravity, so I finished it off with some pale extract.

It turned out great. Brought it to my company pool party and it was a big hit.

By the end of the night, everyone was calling it 'The Whore' because of the amazing head!

Personally, I think because I missed the OG, the FG was a little low as well. Drier than most IPA's, but still came out very tasty.
I think I will be giving this another try next year once I get a better AG setup.

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Old 03-07-2014, 02:06 AM   #49
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Thanks to all of your help I brewed an extract version of this two weeks ago. I took the gravity reading and it was at 1.012 so I transferred to a carboy and dry hopped. I had two issues. First I filled the carboy to the neck, which I resolved by syphoning beer back out of the carboy into a glass to drink.
My second issue was after I threw the dry hops in and transferred the carboy upstairs I ended up with an overflow of beer/hop threw the airlock and over the neck which of course spilled into tub. Thankfully it was in a tub.
So I sanitized the syphon again and bit the bullet and plunged it through the hoppy plug that was created in the neck. Of course I lost beer/hops doing this but I thought it was best. I emptied the liquid out an inch or two below the neck and all has been fine.
However, there is constant bubbling in the airlock. I assume this is from the extreme amount of hops that I dry hopped with. I know that each little pellet gives the CO2 that is stuck a new escape point. With the huge amount of dry hops added per the recipe on here I also assume this extra gas escaping could be very normal since the CO2 has tons of hoppy goodness to grab on to.
Has anyone else that made this recipe seen so much CO2 escaping after dryhopping?
By the way this beer was almost perfect before the dry hopping so kudos to the recipe creator!

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Old 03-07-2014, 03:14 AM   #50
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How long did you wait before dry hopping? More time would have made less co2 to cause a spill.

Glad to hear the success! I also have had great success with this recipe.


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