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Old 04-27-2009, 10:01 PM   #11
Paulasaurus
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Thanks for getting back to me undallas.

The reason for my late hop addition is for flavoring, not so much bittering so i'm not worried that the late hop addition won't add many if any IBU's.

I'll have to download the linked software, what you said is a little over my head about calculating the OG. Can it be explained a bit more?

What effect does hops and their length of time in the wort and the OG?

i'd gladly take any advice you might have as to adjustments in my final recipe.
Thanks for the help its greatly appreciated.

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Old 04-28-2009, 02:56 AM   #12
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You can get more detail in John Palmer's guide
technical term is called hop utilization

How to Brew - By John Palmer - Hop Bittering Calculations

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Old 04-28-2009, 03:33 AM   #13
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It looks like Undallas gave you a ton of good answers.

It might be best to save the extra ounce of simcoe for a bittering addition in another recipe and use something else for your dry hop (cascade maybe?), but that sounds like it might be more complicated than you want.

The only other thing I think I can add is that you might want to try Beersmith (google it). I haven't tried the program that Undallas linked since it didn't want to work for me under Vista, but I've been very happy with Beersmith. They have a full featured three week trial. After I used up the trial time, I was more than happy to pay the $22 for the registered version. It's a great way to tweak ingredients to see what effect they have on late additions, IBUs, etc.

Now go make some beer and let us know how it turns out!

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Old 04-28-2009, 03:54 AM   #14
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Quote:
Originally Posted by undallas View Post
Once the beer starts fermenting in the primary, let it reach high krausen and then start to crash
So you "crash" your fermenter as in crash cool it? If so how cold do you crash it? Also, do you warm it up again to resume your fermentation?

Whats the point of crashing it at high krauzen? That seems like it might create a problem to me. Maybe I dont really understand what your saying though.
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Old 04-28-2009, 04:35 AM   #15
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Quote:
Originally Posted by bgough View Post
So you "crash" your fermenter as in crash cool it? If so how cold do you crash it? Also, do you warm it up again to resume your fermentation?

Whats the point of crashing it at high krauzen? That seems like it might create a problem to me. Maybe I dont really understand what your saying though.
I think what he means is not cold crashing... it just when krausen starts to come down. at that point.. majority of fermentation is done... this would reduce the nice aroma escape the primary with CO2.
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Old 04-28-2009, 10:40 AM   #16
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Yeah I think i'll stick with the Simcoe for dry hopping. I have yet to try the Simcoe hops so I figure this is the perfect chance. However I do have 3/4oz. of cascade chilling in the freezer that I could add to the 1oz Simcoe for dry hopping. Hmmm

Yeah i've heard great things about beersmith, however i'm on a mac platform and beersmith is not an option as far as I know.

Time to brew some beer

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Old 04-28-2009, 01:59 PM   #17
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Simcoe is awesome in dry hopping.

My latest brew is Dude's Lake Walk PA... It is amazing....great balance PA..best in class

http://www.homebrewtalk.com/f66/lake-walk-pale-ale-32939/

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Old 04-28-2009, 02:15 PM   #18
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Quote:
Originally Posted by undallas View Post
I had always been disappointed with my attempts at dry hopping.
I agree with undallas WRT the grassy notes. Jamil Z has a nice article on this, wherein he touts the benefits of late hopping versus dry hopping.

Based on this chart, I have been doing the 60-20-7 approach for hoppy brews. But I never see anyone talk about this chart, nor is there any citation that I can find to document its accuracy.



My concern about dry hopping after fermentation has started is infection.
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Old 06-06-2009, 07:55 PM   #19
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How did this come out? Could you add some amarillo to this to be similar to Dude's Lake Walk Pale Ale?

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Old 12-02-2009, 09:33 PM   #20
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Just wondering if there is anything about this recipe that I should think about changing. The only thing i've thought about changing was adding the 1lb of dme at 10min for a late addition. Can someone re-calculate ibu's for me if I were to do this?

I'll be doing a 3.5 gallon boil and topping off to 5 gallons.

numbers from the original recipe are 6.5%abv and 67.5 IBU's

If I need to give you any additional info let me know. This kit is the Simcoe IPA from midwest supplies.

1. Steep crushed grains for 10-30 minutes at 155 degrees.
2. Add malt extract(6lb lme/1lb dme) while brew pot is off the burner.
3. Bring to a boil and add ½ oz Simcoe bittering hops. (60 Minutes)
4. Add 1/2 oz Simcoe flavor hops for the last 40 minutes.
5. Add 1 oz Simcoe flavor hops with 20 minutes remaining.
6. Add 1 oz Simcoe aroma hops for last 2 minutes then remove from heat.

*edit* US-05 yeast

Thanks all
What did you end up going w/? How did it turn out?
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