Bells Hopslam Clone
Bells Hopslam Clone
Imperial India Pale Ale
White Labs California Ale WLP001
Batch Size (Gallons):
1.087 OG (1.077 to 1.090)
1.022 FG (1.019 to 1.023)
10% ABV 8% ABW
313 per 12 oz.
8 Gold to Copper
Boiling Time (Minutes):
Primary Fermentation (# of Days & Temp):
66 for 14 day
Secondary Fermentation (# of Days & Temp):
68 for 14 days
13 0 American Two-row Pale
2 0 American Vienna
0 8 Caramel/ Crystal Malt 20L
0 8 Honey Malt
0 8 Cara-Pils/Dextrine
1 0 Cane Sugar
0 8 Honey
60mins 1 Amarillo
60mins 1 Glacier
45mins 1 Cascade
30mins 1 Centennial
15mins 1 Amarillo
10mins 1 Whirfloc Tablet
10mins 1 Citra
10mins 1 Simcoe
00mins 2 Cascade
00mins 1 Amarillo
00mins 2 Simcoe
Dry hop 5 oz of Simcoe for 14 days
With this beer being released here in the next month or so, I thought that I would work up a clone. By the time the beer is done I should have a fair amount of Bells original version to compare it against. I have had this beer a couple times in the past, so I worked this clone off memory, some online resources and the hops that I currently have. Think this is going to be pretty close to the Bells, but might make some adjustments after the end of January.
Take a look and tell me what you think? Thanks
Bell's Hopslam - Hersbrucker, Centennial, Glacier, Vanguard, and Crystal in the kettle, and then dry hopped with Simcoe.
So, your gravities are a bit off. Starting at that gravity and finishing at 1.025 your beer would be a mess. On Bells website they list a starting gravity of 1.087, so you are looking at about 1.01 FG.
California ale yeast will work well, but if you have access to Bells beers, its pretty easy to culture their yeast from the bottle.
your recipe is about 16% honey which is a lot. Maybe bump up your base malt a bit and reduce the honey to about 10%. Also maybe reduce the crystal malt a bit. To finish that dry you don't want much.
If you want the actual hops they use I believe there is a thread kicking around with an email from bells stating all the hops they use.
The dry hop is all Simcoe too if I remember correctly, and it needs to be big. 6 to 8 oz should do it.
Way less Citra if at all. That beer is mostly Simcoe in the nose
Citra is all tropical fruit. Mango, passion fruit, etc. there's a pinch of citrus in there, but it's mostly all tropical.
Simcoe is pretty complex in the aroma, but to simplify it = pine + grapefruit.
Anyway, that looks better, but as bob said, you need to adjust your gravities. 1.087 for OG and finish around 1.010. Fermentation is probably the most important part of this beer. Get it to finish dry.
Thanks I might drop Vanguard in the 15min spot.
Still working on that, most of the info that I have seen, calls for 3# of sugar or 4# of honey (and some the combination of the two), which it would make it really dry. Using a mash efficiency of 72%, that is what it took to get an ABV to 10%.
1-2 pounds of simple sugar is more than enough. Hopslam uses honey. It ferments out completely. Mash low (148-149), and with 1-2# of sugar you'll get there
I really am thinking that even a lb of honey will make it too dry, the reason for the honey malt. I'll rework it again inthe morning.
Don't worry about it being too dry. You are going to have to nail everything to get it down to 1.010 - 1.012 where it needs to be.
That being said a pound of simple sugar is probably a good amount.
and I still think you should double your dry hop. Probably doesn't need to be 14 days though. Maybe 7-10.
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