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Old 12-18-2012, 04:32 AM   #51
scottland
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Originally Posted by Satisfaction View Post
Some feedback on this recipe, it is dead on. Thank you for posting and figuring it out drinking this version right now and enjoying one of my favorite IPA's!
That puts a smile on my face! I'm glad you've got some Hop Knot in your glass.

I'll be honest, I've brewed a ton of commerical clones, and it's one of, if not my favorite recipe. I'm stoked it worked out for you.
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Old 12-31-2012, 03:27 AM   #52
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Been meaning to post a picture and here it is! The flavor is unmistakably Hop Knot.

Sorry the back lighting is not the same as the other pics.. its cold here in New England unlike AZ.

photo3.jpg  
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Old 12-31-2012, 04:06 AM   #53
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Scottland,

I'm curious why you ferment below the "optimum fermentation temperature" for WLP007. You say you start the fermentation at 63º, but the "optimum" temperature range for WLP007 is 65-70º according to the White Labs website. You seem to do that for a number of your other recipes as well. I understand that slowly raising the temperature throughout fermentation should increase attenuation, but why not start at 65º and raise up through to 70º? Is it to limit esters from an English?

Also, purely out of curiosity, what do you use for a fermentation chamber?

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Old 12-31-2012, 03:27 PM   #54
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I used an old mini fridge that fit a fermenter bucket. That died this summer, so after moving, I'm now using a full sized fridge in the garage.

As for fermenting cool. Four Peaks ferments hop knot at 63, so I followed suit. It ferments well at that temp

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Old 02-06-2013, 04:16 PM   #55
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So now the big question -- have you taken a whack at a double knot clone yet?

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Old 02-06-2013, 06:28 PM   #56
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Not yet. I'd like to at some point though. I know it uses around 7.5lbs/bbl of hops, which is a LOT. (22-24oz in 5gal.)

It's not crazy bitter, nor crazy dry. I'd guess it finishes around 1.014-1.015 or so. Probably a pretty similar grain bill, less C20 by percentage though.

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Old 02-06-2013, 07:41 PM   #57
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Agreed. The vast majority of those additional hops have to be coming at the end of / post-boil. There's such a smooth bitterness I almost wondered if they'd started using hop extracts for that part.

Using your theory above, I might throw in the rest of that second sack of C20 and then go the rest of the way on base malt. There's a sweetness/fullness that feels like they didn't just bump the ABV with 2-row.

Just doubling the 30-minute additions might be enough of an IBU bump, without touching the 90-minute charge. I can't quite make the other numbers work into their ratio, but doubling all the late additions and then doubling/tripling the dry hop gets close.

Which is all fun and games until I realize I'm talking about a pound and a half of expensive and somewhat hard to find hops.

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Old 06-24-2013, 08:43 PM   #58
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Scott, do you happen to have any notes on the AA of the hops you used?
Running your recipe in Brewersfriend puts the IBU's fairly high.

Thanks....

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Old 07-06-2013, 08:34 PM   #59
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Jimmy, I'm pretty sure my Simcoe was around 11-13 and my Cascade was about 5%.

I wouldn't stress over the IBU calculation, it turns out correct.

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Old 11-03-2013, 01:38 AM   #60
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Thanks for all the work to design this recipe. I live in Colorado and can't get Hop Knot unless my father in law brings some when he visits. I want to make some Hop Knot for his visit during Christmas, so I found your recipe here. I'm still pretty new, and not doing all grain yet, just extract / partial extract. I'm also new to Beer Smith, but figured I'd cut my teeth on it with trying to convert this to an extract recipe.

It's told me I'll use 10lb 15oz of Pale Liquid Extract in place of the grains, still keeping the 90min boil and all the rest of your steps for a 6gal boil volume. Though the IBUs are off in there, lower than what you have here. Probably some setting I'm missing. Hopefully my attempt at this, and as an extract, is at least close.

Thanks!

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