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Old 01-08-2013, 02:18 PM   #1
brewski_please
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Default Hop utilization (full boil)

I am slowly upgrading my equipment on my way to AG. Recently i have been brewing 5gal batches with 6.5gal boil (60min). The extra hop utilization hasnt been an issue, but im attempting a stone ipa clone next and i want to get the HBU's just right. My question is: is there any sort of conversion chart or formula for the correct amount of hops per gallon of boil?

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Old 01-08-2013, 02:52 PM   #2
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Just use a recipe calculator, like Hopville's Beercalculus http://hopville.com/ combined with the clone info found here: http://www.stonebrew.com/news/081201/ Play around with the Tinseth & Rager formulas when designing the recipe.

Might want to research the recent changes. For instance, I believe they're using WLP007 now and the C-15 is the Great Western brand. Heard a rumor that they might be bittering with Columbus too. I brewed something simliar once, but used 5% C-15 and added 7% White Wheat to the grist. I thought it was better than Stone's version.

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Old 01-08-2013, 05:26 PM   #3
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Cool, thx! Im still relatively new to brewing. Trying to figure all this out at once... i already have a vial of wlp001, do you think this is feasible for the ipa clone?

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Old 01-08-2013, 05:32 PM   #4
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I prefer WLP001 myself, but Stone uses WLP007.

To help you on your way:
http://hopville.com/recipe/1673136

That's more of a 7.00 to 6.75 gallon boil, with 5.50 gallons after the boil, approx. 5.25 gallons in fermenter, and about 5.00 gallons bottled. 90 minute boil.

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Old 01-08-2013, 05:44 PM   #5
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Thanks again. Huge help!

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Old 01-08-2013, 06:06 PM   #6
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Here's the version I brewed (loosely based on Stone IPA):

http://hopville.com/recipe/1673172

I upped the OG a tiny bit, added some Wheat and Simcoe, a warm post-boil hopstand, and used WLP001.

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Old 01-08-2013, 06:58 PM   #7
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Wow thats pretty wicked, ive never seen a post boil hop addition other than dry hopping. Does it mainly just affect the nose?

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Old 01-08-2013, 07:26 PM   #8
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Added flavoraroma... one word

You add it as a warm steep, say 100-160 F, and hold it there, before chilling completely and pitching yeast.

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Old 01-08-2013, 07:39 PM   #9
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Damn, gonna try this for sure!

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