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Old 12-26-2012, 12:53 PM   #11
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Monday I made the starter for this and on Christmas got a 250usd gift card to the LHBS, that should cover the bills over a couple brew days. I already have all the hops for this 3F’s Z Dust and Pliny the Elder to make all three a couple times over this next year. So this has to be pretty close, after it is made I have two different places that are going to call my when Bell’s Hopslam comes in.

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Old 12-28-2012, 07:32 PM   #12
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First brew day got an 20 brix and got about 2.25 gallons into the ferm, will dry hop when brix is under 5ish.

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Old 01-08-2013, 02:43 PM   #13
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Michigan
Jan. 8
Hopslam Release Party: Ashley's Ann Arbor at 6 p.m. The author of the best toast will get to purchase the first pint of the year and have their words read aloud to start the season off right. To enter, email your best toast to Hopslam to toast@bellsbeer.com.

http://bellsbeer.com/blog/159-Bell_s..._Week_and_more

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Old 01-22-2013, 11:03 PM   #14
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Email from Bell's GSM
.................

Hello Thomas. You're off to a pretty good start. Here are a couple tips:




You want this beer to finish very dry. I'd lose the Vienna malt and replace it with pale ale malt or 2-row.




While there is honey in Hopslam, you don't want honey flavor, so ditch the honey malt as well.




Beyond that, your malt bill looks pretty good.




We don't use Citra hops in Hopslam. Your recipe would make a delicious beer, but they are not part of the recipe. This recipe was developed before Citra was around.




I'd cut back on your Amarillo usage and up your Glacier amounts a bit.




While the Simcoe steals the show with the dry hop, 5 oz. seems a bit much to me. I think about half that would be good.




Finally, while the California Ale is a great go to for ipa styles, if you have access to any Bell's bottles I'd try to culture up our yeast for your clone. I believe that our yeast has a very distinct character that defines most of our beers.




I hope that's helpful. Looks like a tasty beer. Please let me know how it turns out.

Cheers,



David Curtis
Bell's Brewery, Inc.

General Store Manager

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Old 01-22-2013, 11:14 PM   #15
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Quote:
Originally Posted by Gear101
Email from Bell's GSM
.................

Hello Thomas. You're off to a pretty good start. Here are a couple tips:

You want this beer to finish very dry. I'd lose the Vienna malt and replace it with pale ale malt or 2-row.

While there is honey in Hopslam, you don't want honey flavor, so ditch the honey malt as well.

Beyond that, your malt bill looks pretty good.

We don't use Citra hops in Hopslam. Your recipe would make a delicious beer, but they are not part of the recipe. This recipe was developed before Citra was around.

I'd cut back on your Amarillo usage and up your Glacier amounts a bit.

While the Simcoe steals the show with the dry hop, 5 oz. seems a bit much to me. I think about half that would be good.

Finally, while the California Ale is a great go to for ipa styles, if you have access to any Bell's bottles I'd try to culture up our yeast for your clone. I believe that our yeast has a very distinct character that defines most of our beers.

I hope that's helpful. Looks like a tasty beer. Please let me know how it turns out.

Cheers,

David Curtis
Bell's Brewery, Inc.

General Store Manager
There's another Hopslam thread on here from a while back, I've done several versions with the recipes posted. I'd add a little Amarillo with the simcoe for the dry hops, those together give you that pineapple and citrus nose...

I wouldn't waste Amarillo for the bittering addition, just a thought...
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Old 01-23-2013, 02:03 AM   #16
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Unrelated to the thread, but I love how helpful some of these craft breweries can be with clone brews.

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Old 01-23-2013, 02:07 AM   #17
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Awesome, always very cool to get a response back from the brewer, let alone from BELL'S!!!!!

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Old 01-23-2013, 12:26 PM   #18
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Working on the bill this morning

13# Two Row
1/2# Caramel 20L
1/2# Cara-Pils/Dextrine
1# Cane Sugar
1# Glover Honey

That is a 1.087 @ 75% but in order to get the 10% ABV it would have to finish under 1.016. Have to work on this some more after coffee this morning.

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Old 01-23-2013, 01:25 PM   #19
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Drop the Cane sugar, and replace with 2-row. 1# of simple sugar should be enough.

Also throw in some Pale Ale malt(1-2lbs). It's similar to Marris Otter (sort of), and around 3-3.5L. Mash at like 146-147 for 90 minutes. Make sure to pitch a TON of yeast (3-4QT starter), and aerate the wort well.

Your target FG needs to be 1.011. So I'd do:

14lbs 2-row
3lbs Pale Ale Malt
8oz Carapils
8oz Crystal 20L
1# Honey
Mash at 146-147 for 90min.

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Old 01-23-2013, 05:58 PM   #20
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I have a clone-ish that I did awhile back that I thought was pretty close. I don't remember the exact proportions but it was simply 2-row, C20 and honey. Color and abv were spot on, flavor was really close. I'll post more details after I check my beersmith data. I loved the way it came out.

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