This is an excellent beer. Thanks for posting the recipe, BM.
I made this because I wanted to try to push the limits of what I thought a grain bill for S-04 could do. It made me realize that S-04 is actually an incredibly attenuative yeast. I came to realize that it is the WLP 007 strain mentioned above according to the Mr. Malty yeast strain chart (dry Whitbread).
All this time I'd been thinking it was the same as WLP 002, the Fuller's strain, which is very low attenuating. I think my confusion arose because WLP 002 and S-04 are given as the yeasts in Brewing Classic Styles. They are not the same strain. Best one could do for a dry substitute in a pinch but I wish that were clearer in the book. But I digress.
This is a great, great IPA.
I like it because it seems to me, as a Bostonian, more of an "East Coast" IPA -- the hops and estery character of the yeast give it a nice fruity complexity. (I did let it go about 68 ambient, which means probably in the low 70s in the fermenter.) And there's so much great malt character to back up the bitterness.
Great beer. One I will proudly pour around at my next club meeting.
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Last edited by jsullivan02130; 02-21-2010 at 09:55 PM.
This was good. I had to substitute whole hops for a couple....I think it was the Amarillo and Centennial.... due to LHBS stock limitations. So ended up around 65 ibu.
I missed OG ...undershot by 10points. Hit 1064....but it still tasted good and looked good too. Very clear with good head and lacing.....Yup...Was goood! Will brew again.
I have to admit, I didn't read every post, but I have a question about the FWH time and the boil. How do you have a FWH time of 60 min and a boil of 75 min? I'll see if it makes any diff, but I was just wondering as I punch my version through beersmith. Does anyone know if you should adjust your FWH time to include that of you taking your runnings and coming to a boil or only the boil time? Its probably spelled out in beersmith...sorry...
Hello BM, I know this is an old thread and the brew may be ancient history for you, but it looks like an interesting, malty IPA...and I have a question. How do you manage get more than 75% attenuation (OG 1.075 to FG 1.018) while using S-04 and a mash temp of 159F? I have used 04 a few times and gotten up to just below 75% attenuation, but that was with a mash temp closer to 150F. Or was that FG just what your software outputted, and you actually finished higher? I ask, because I like the idea of a maltier IPA, but I wouldn't want to leave a massive residual sweetness. Your experience with this? Thanks!
Hello BM, I know this is an old thread and the brew may be ancient history for you, but it looks like an interesting, malty IPA...and I have a question. How do you manage get more than 75% attenuation (OG 1.075 to FG 1.018) while using S-04 and a mash temp of 159F? I have used 04 a few times and gotten up to just below 75% attenuation, but that was with a mash temp closer to 150F. Or was that FG just what your software outputted, and you actually finished higher? I ask, because I like the idea of a maltier IPA, but I wouldn't want to leave a massive residual sweetness. Your experience with this? Thanks!
You're not asking me, but I say proceed with caution. I tried this recipe out with WLP001 (73 - 80% attenuation, BIG starter, 69F constant), and I am stuck at 1.026. I mashed at 158F for 45min, as instructed. Verified the mash temp with two different thermometers
I'm going to give it some more time, and possibly repitch on a big yeast cake from another brew that is ready to be bottled, but at this point I might end up with a hoppy strong ale or a low ABV barleywine.
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