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Old 12-24-2012, 02:02 PM   #1
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Default Bells Hopslam Clone

Bells Hopslam Clone
Imperial India Pale Ale

Recipe Type:
All Grain
Yeast:
White Labs California Ale WLP001
Yeast Starter:
1400ml
Batch Size (Gallons):
5.5
Original Gravity:
1.087 OG (1.077 to 1.090)
Final Gravity:
1.022 FG (1.019 to 1.023)
Alcohol
10% ABV 8% ABW
Calories
313 per 12 oz.
Mash Efficiency
80%
Color:
8 Gold to Copper
IBU:
149.1
Boiling Time (Minutes):
60 mins
Primary Fermentation (# of Days & Temp):
66 for 14 day
Secondary Fermentation (# of Days & Temp):
68 for 14 days

Lbs. oz.
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.

http://beeradvocate.com/beer/profile/287/17112

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Old 12-24-2012, 03:22 PM   #2
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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.

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Old 12-24-2012, 03:31 PM   #3
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Way less Citra if at all. That beer is mostly Simcoe in the nose

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Old 12-24-2012, 07:59 PM   #4
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Quote:
Originally Posted by scottland View Post
Way less Citra if at all. That beer is mostly Simcoe in the nose
Something like that? It always seems to me to have a grapefruit nose to me, why I was thinking the Citra.
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Old 12-24-2012, 09:18 PM   #5
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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.

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Old 12-24-2012, 09:29 PM   #6
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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%.

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Old 12-24-2012, 11:52 PM   #7
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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

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Old 12-25-2012, 12:02 AM   #8
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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.

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Old 12-25-2012, 12:36 AM   #9
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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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Old 12-25-2012, 12:35 PM   #10
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Quote:
Originally Posted by J343MY View Post
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.
Something like that or should I had 8oz of honey back? It has to be getting close.
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