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Old 02-08-2013, 09:25 AM   #11
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Not starting another thread i`ll ask here.
It looks like i`ve found what i need. It`s BrewCraft USA Dry Hopped West Coast IPA Kit.
It contains:
1 Pack (1 oz.) Cascade hops.
1 Pack (1 oz.) Chinook hops.
1 Pack (1 oz.) Columbus hops.
2 Packs (1 oz. each) Nugget hops.
1 Pack priming sugar.
1 Pack brewing grain.
50 Bottle caps.
1 Pack (11.5 g) dry ale yeast.
4 Hops steeping bags.
1 Grain steeping bag.
1 Pack (1 lb.) brewers crystals.
2 Packs (3 lbs. each) dry malt.
1 Instruction sheet

Has anyone some experience with this kit?

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Old 02-08-2013, 12:38 PM   #12
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Just design your own recipe after researching. We can help you. It's cheaper and the results will be better.

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Old 02-08-2013, 11:54 PM   #13
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I live in Australia but this Partial Mash recipe won the AIPA section of the Australian Amateur Brewing Competition in 2012. It beat 21 entries which had each placed 1st, 2nd or 3rd in their respective state comps. Its based loosely on the AleSmith hop profile and is chock full of West Coast style hops.

Stew's Brews West Coast IPA - Partial Mash

1.8kg LDME
400g Dextrose
1.5kg Liquid Wheat Malt
200g Victory Malt
100g Crystal, light
100g Crystal, dark
200g Munich
1kg Pale Malt
15g Centennial and Magnum, 60min
8g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS 30min
4g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS 10min
3g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS at Flameout
7g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS during crash chill
1.5 tsp Gypsum
2 tsp Yeast Nutrient
1/3 Whirfoc
2 pkt US-05 at 18degC

Comments - Mash grains at 65degC for 60min. Total boil volume 7L. Extract added directly to fermenter and made upto 21L. Ferment at 18degC for 14days, raise temp for 3 days to 20degC, crash chill to 2degC and dry hop for 10days at 2degC before bottling. SG 1.064, FG 1.016, Est ABV 6.9%.

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Old 08-07-2013, 02:36 PM   #14
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Quote:
Originally Posted by bobbrews View Post
You're using the wrong ingredients. Amber DME and European hops won't give you a West Coast IPA. No reason to make hop tea either.

You want to use Extra Light DME (1/3 added at boil start / 2/3 added at flameout). For extract IPAs, you need a little more simple sugar to ensure that signature West Coast dryness, so adding 10-13% dextrose added at flameout is a good practice.

Pitching enough healthy, clean American ale yeast like US-05, WLP001, WLP090, or Wyeast 1056 will also help you to achieve your goals for making a tasty WCIPA. Before pitching your yeast, make sure that the wort is highly oxygenated and in the low to mid 60's (F). After you set the airlock, you want to keep the wort away from light and oxygen and maintain temps. of the mid to late 60s.

West Coast hops include: Amarillo, Simcoe, Citra, Centennial, Nugget, Columbus, Cascade, Chinook, etc. - Follow a simple 60/10/0/DH schedule. After 2-3 weeks in the primary, add your dryhops, and then bottle a week later.
Hi- sorry to sound stupid but I'm very new to this. I have all those ingrdients and some crystal malt grains. Do I do this-
1: Boil 5 galloms and add 1/3 of roughly 7lbs of the lme when the boil starts and the rest when the heat is cut off.
2: I have nugget, cascade and centenial- I understand that 60/10/0 are minutes and that DH is dry hopping but how do I know which hops to add when and how much of each one?
3: I understand the yeast bit.
4: After 2-3 weeks in primary can I add the dry hops straight before bottling and then condition this way or do I need to put into a secondary?

Thanks Kal
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Old 08-07-2013, 02:58 PM   #15
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Quote:
Originally Posted by kal1701 View Post
Hi- sorry to sound stupid but I'm very new to this. I have all those ingrdients and some crystal malt grains. Do I do this-
1: Boil 5 galloms and add 1/3 of roughly 7lbs of the lme when the boil starts and the rest when the heat is cut off.
2: I have nugget, cascade and centenial- I understand that 60/10/0 are minutes and that DH is dry hopping but how do I know which hops to add when and how much of each one?
3: I understand the yeast bit.
4: After 2-3 weeks in primary can I add the dry hops straight before bottling and then condition this way or do I need to put into a secondary?

Thanks Kal
If you post up the exact recipe you have (and how much of each ingredient) we can help you. It's hard to guess how many ounces of hops you have, and how many pounds of grain you have.
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Old 08-07-2013, 05:20 PM   #16
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Quote:
Originally Posted by Yooper View Post
If you post up the exact recipe you have (and how much of each ingredient) we can help you. It's hard to guess how many ounces of hops you have, and how many pounds of grain you have.
That's it though- I don't have a recipe! I've been looking for an American IPA extract recipe with step by step instructions. I loked at the last quote I quoted and thought- I've got all that stuff!

I have light liquid malt extract 3kg or so
centennial, cascade and nugget hops- a big vacuum pack of each
west coast ale yeast x2 packs
Crystal malt grain about 1kg

Thanks again
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Old 08-07-2013, 05:55 PM   #17
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Quote:
Originally Posted by kal1701 View Post
That's it though- I don't have a recipe! I've been looking for an American IPA extract recipe with step by step instructions. I loked at the last quote I quoted and thought- I've got all that stuff!

I have light liquid malt extract 3kg or so
centennial, cascade and nugget hops- a big vacuum pack of each
west coast ale yeast x2 packs
Crystal malt grain about 1kg

Thanks again
Ok, then! I'm metric- challenged, but I'll do my best!

.75 pound crystal malt, crushed (340 grams)
Put two to three gallons of water in your pot, and bring to 65-71C. Steep the grain in grain bag at 150-160 degrees (65-71C) for 20 minutes. Remove and discard grains. Bring to a boil.
Turn off the heat and add:
3.3 pounds LME (1.5 KG)
Bring to a boil.

Set your timer for 60 minutes, and add hops as follows:
(the time shown is how much time is left in the boil when you add the hops):
.5 oz nugget 60 minutes (14 g)
1.00 oz Centennial Boil 15.0 min (30 g)
1.00 oz Cascade Boil 5.0 min (30g)
1.00 oz Cascade Boil 1.0 min
1.00 oz Centennial Boil 1.0 min

Turn off the heat and add:
2 KG LME

Stir well, let sit for 5 minutes, and then chill the wort. Once below 70 degrees (21C), add to fermenter and top up with cool water to 5 gallons (19L) and mix well. Add yeast.
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Old 08-07-2013, 07:30 PM   #18
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Quote:
Originally Posted by Yooper

Ok, then! I'm metric- challenged, but I'll do my best!

.75 pound crystal malt, crushed (340 grams)
Put two to three gallons of water in your pot, and bring to 65-71C. Steep the grain in grain bag at 150-160 degrees (65-71C) for 20 minutes. Remove and discard grains. Bring to a boil.
Turn off the heat and add:
3.3 pounds LME (1.5 KG)
Bring to a boil.

Set your timer for 60 minutes, and add hops as follows:
(the time shown is how much time is left in the boil when you add the hops):
.5 oz nugget 60 minutes (14 g)
1.00 oz Centennial Boil 15.0 min (30 g)
1.00 oz Cascade Boil 5.0 min (30g)
1.00 oz Cascade Boil 1.0 min
1.00 oz Centennial Boil 1.0 min

Turn off the heat and add:
2 KG LME

Stir well, let sit for 5 minutes, and then chill the wort. Once below 70 degrees (21C), add to fermenter and top up with cool water to 5 gallons (19L) and mix well. Add yeast.
Wow thanks
When you say crush grains should I just do that in pestle and mortar

Also after fermentation can I dry hop with some cascade into my bucket and then go straight to bottling in a few weeks

Thanks again I can't wait to do it on Friday

Kal
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Old 08-07-2013, 09:30 PM   #19
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Quote:
Originally Posted by kal1701 View Post
Wow thanks
When you say crush grains should I just do that in pestle and mortar

Also after fermentation can I dry hop with some cascade into my bucket and then go straight to bottling in a few weeks

Thanks again I can't wait to do it on Friday

Kal
You can use a rolling pin and put them in a ziploc bag and roll them until they are all pretty crushed but not pulverized.

And yes, you can dryhop about 5-7 days before bottling. That works great for fresh hops flavor and aroma.
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Old 08-11-2013, 08:10 PM   #20
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Quote:
Originally Posted by Yooper

You can use a rolling pin and put them in a ziploc bag and roll them until they are all pretty crushed but not pulverized.

And yes, you can dryhop about 5-7 days before bottling. That works great for fresh hops flavor and aroma.
Thanks for all your advice this week
Well I've done it and took a reading with the hydrometer and it is about 1.036

Does that sound okay

What final gravity am I aiming for and is this a 2 week or 3 week in the fermenter job

I was aiming to add the cascade to the fermenter in two weeks and bottle a week after that

Is there a specific sugar I should use for priming

Thanks again again
Kal
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