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Old 08-18-2013, 05:19 PM   #441
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Process and numbers sound good. Most likely the US-04 and 152 mash temp. Just brewed a double IPA with S-04 for the first time in ages; It's a little sweet. A drier result requires a lower mash temp and possibly a more attenuating yeast. US-05 has 81% attenuation where US-04 is 75%. Carbonation levels can change the whole perception of the beer; More CO2 can add some bite that might reduce the sweetness. Good luck, I'm sure you dad will love it!

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Old 08-18-2013, 07:46 PM   #442
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Originally Posted by OCHawgy View Post
Hello everyone. So i decided to brew this 90 minute clone for my dad whom is coming down for labor day. I tapped the keg last night, after two weeks since being kegged, to see how it was coming along. The color looks great but still a little cloudy. The hop aroma smelled enticing as I had hoped. When I took a sip, it was sweet--which puzzled me. I got a hint of bitterness, but there was definitely a strong sweetness to it that I was no expecting. I'm thinking (hoping rather) that it is still too green. Here is the information on the brewing/fermentation process:

I mashed 16lb of 2-row and 2lb of TF&Sons at 150* for 90 minutes, with initial temperature after mash-in probably settling at 152*. Ratio was about 1.5qt/lb. I did the 90 minute boil adding the mixed hops at 10 minute intervals. I threw in some irish moss at the end of the boil and chilled the wort to about 78*. I pitched in two packets of S-04 to hydrate for 30-40 minutes before aerating and sealing up the fermenter. OG was 1.088 (I got about 71% efficiency on the mash).

So fermentation kicked off like a rocket booster which kept temperatures fairly high on the fermenter for the first 24 hours. I kept an eye on it and it started at 74-76* (yikes). I was able to cool it down to the mid 60s using a swamp cooler, keeping it between 66 and 68 for the remainder of the fermentation. It was in the primary for two weeks; SG when I racked to secondary to dry hop was 1.016 (which turned out to be the FG). I left it in the secondary for 10 days or so before kegging. ABV est. 9.3%, IBU 83, SRM 10*L.

I sanitize, sanitize and sanitize; additionally, I ferment in a dark room so no sunlight comes in. I am thinking the beer is either two green yet (9.3% and two weeks probably isn't anywhere near enough) or maybe the high temperature for the first 24 hours of the fermentation has something to do with it. Suggestions on what's causing the sweetness? haha. I know it needs more time to condition because of how big it is, but I am paranoid that I jacked up somewhere during the brew->keg process resulting in the flavor. This is my first AG IPA...
Your brew isn't the only one that turned out overly sweet. I've asked another in this thread to post what recipe they used which they claimed was a clone but got no response. So take that for whatever it's worth.
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Old 08-19-2013, 12:08 AM   #443
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Thank you for the replies and the yeast tip. It's almost too sweet to enjoy, so I might crank up the carbonation a tad bit and hopefully in two weeks it will at least be enjoyable. As all brewers know, time will tell. Cheers.

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Old 08-19-2013, 12:09 PM   #444
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Thank you for the replies and the yeast tip. It's almost too sweet to enjoy, so I might crank up the carbonation a tad bit and hopefully in two weeks it will at least be enjoyable. As all brewers know, time will tell. Cheers.
I thought that the rule of thumb was to ferment to 1/4 of OSG which would be 1.022. Wouldn't that say that anything below that would be dry and above that number would be sweet - all things being equal? I can't see anything in your numbers that would indicate a sweet beer. A wild guess would be that the residual yeast or hops could give a sense of sweetness. Sometimes people say my wheat beer tastes sweet, but I think they may be tasting the yeast. Then as you mention the greenness and the carbing could be a factor. At a certain point my DFH 90 jumped in quality. Say after about 4 weeks in the keg. Aging can generally help a lot especially in a stronger beer.

I see a lot of people complaining they were not getting a sweet taste they found in the commercial version, so maybe you did something right!

The problem with my last batch was that it took about 4 weeks to properly carbonate. It was also the 1st time I used the full 4 ounces of dry hops in the keg - so I attibuted the slow carb to all the hops in the keg.
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Old 08-19-2013, 02:11 PM   #445
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Quote:
Originally Posted by OCHawgy View Post
Hello everyone. So i decided to brew this 90 minute clone for my dad whom is coming down for labor day. I tapped the keg last night, after two weeks since being kegged, to see how it was coming along. The color looks great but still a little cloudy. The hop aroma smelled enticing as I had hoped. When I took a sip, it was sweet--which puzzled me. I got a hint of bitterness, but there was definitely a strong sweetness to it that I was no expecting. I'm thinking (hoping rather) that it is still too green. Here is the information on the brewing/fermentation process:

I mashed 16lb of 2-row and 2lb of TF&Sons at 150* for 90 minutes, with initial temperature after mash-in probably settling at 152*. Ratio was about 1.5qt/lb. I did the 90 minute boil adding the mixed hops at 10 minute intervals. I threw in some irish moss at the end of the boil and chilled the wort to about 78*. I pitched in two packets of S-04 to hydrate for 30-40 minutes before aerating and sealing up the fermenter. OG was 1.088 (I got about 71% efficiency on the mash).

So fermentation kicked off like a rocket booster which kept temperatures fairly high on the fermenter for the first 24 hours. I kept an eye on it and it started at 74-76* (yikes). I was able to cool it down to the mid 60s using a swamp cooler, keeping it between 66 and 68 for the remainder of the fermentation. It was in the primary for two weeks; SG when I racked to secondary to dry hop was 1.016 (which turned out to be the FG). I left it in the secondary for 10 days or so before kegging. ABV est. 9.3%, IBU 83, SRM 10*L.

I sanitize, sanitize and sanitize; additionally, I ferment in a dark room so no sunlight comes in. I am thinking the beer is either two green yet (9.3% and two weeks probably isn't anywhere near enough) or maybe the high temperature for the first 24 hours of the fermentation has something to do with it. Suggestions on what's causing the sweetness? haha. I know it needs more time to condition because of how big it is, but I am paranoid that I jacked up somewhere during the brew->keg process resulting in the flavor. This is my first AG IPA...
Propper amount of yeast, stable temperature controlled fermentation using a fridge for this one. As you know it can go crazy and the temp will jump way up! I over cooled a batch once and the yeast went to ZzzzZZZzzz and the beer was way to sweet/unfinished.
But my last 2 batches I nailed it.

Keeping temp at 68 then I raised to 70 when in secondary.
Used set it and forget it carbonating method for 1 week.
then held urge to drink to much for another 1 week.
When this beer is young it has little sweetness to it.
Give it another week and it will be golden.
Nice and clear and strong.!

Even though I use secondary for 2 weeks then cold crash for 3 days before I keg.
I then wait another 2 weeks before drinking it and always pull 1 to 2 hazy glasses out. by week 3 in keg it is soo clear!

love this beer recipe, it's one of my favorites along with a award winning Dbl Citra IPA I found online.

cheers
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Old 08-20-2013, 01:36 PM   #446
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Has anyone adapted this IPA framework to other hops and combos?

I'm thinking of creating a 60minute version of this recipe, with propotionally less 2 row and TFA malt, but with Citra, El Dorado, and Warrior hops.
I can't get Amarillo right now, so I'm trying Warrior, Simcoe, and Mosaic in equal amounts today. I think it will be pretty good, but very fruity.

I would also consider Ahtanum in a 3 or 4:1:1 Ahtanum:Warrior:Simcoe. I have to do a Galaxy test batch to see how it goes, but that might be a candidate here too.

For the record, I've made the DFH90 clone several times with recommended hops.
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Old 08-20-2013, 01:51 PM   #447
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Just want to see what people think here. I started brewing this beer in early 2009, so I'm using an old grain bill. The important part here is I toast my own malt (only recently able to get amber malt locally and not worth it after shipping for me). Has anyone else tried this? I find it gives a nice nutty character with a mild toast. Start with Pilsner malt and basically roast for about 45 mintues at 350 until the inside of the grain is "buff."

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Old 08-21-2013, 04:48 AM   #448
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Brewed a 5 gal batch with 16.5# 2row and 1.5# tfa. Sounds like that may have been a bit heavy on the tfa. Hit 1.083, and blew out the airlock in 24 hrs. Happily bubbling away at 17.5 C with a 1" blow off tube now. Pitched a 1.5 L starter with two vials of wlp007.

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Old 08-23-2013, 11:00 PM   #449
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So here we are, one week later. This brew is already getting better. I finally got my temperature controlled fermenter (chest freezer) and moved my fermenting bitburger into it. I cranked the keezer back down to 35° and I'm forcing about 2.75 volumes of CO2. It still a little cloudy and has a hint of sweet-flowery taste initially. One more week and this puppy will be nice. I drank about 10oz and I am buzzin already... partly because I haven't eaten dinner yet, and partly because it's 9.3% (est). I also noticed that my TFaS grain was Halcyon not Amber. Good brew though.

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Old 08-25-2013, 10:34 PM   #450
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A friend and I brewed 10 gallons of this about a month ago, we just tried our first bottle. Oh my, it is amazing, as close as I would guess you can get to the original. The OG was a bit lower resulting in a bit less ac but good enough for me.

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