Help decode recipe email from a brewmaster.

This is an extremely hoppy imperial ipa. I got this from a local brewery here for one of their beers. Pm me for brewery and name of beer. Will you guys help formulate a recipe?


9.5 abv
Mash at 150
4#/BBL
hops think hoppy not bitter (Simcoe,centenial.cascade)
keep specialty malts simple and to a minimum

What is your setup and track record for efficiency?

thatjonguy said:

What is your setup and track record for efficiency?

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Biab with up to 12 pounds of grains. Last biab was 85%.

sounds like they gave you the hops to use and the quantity 4lbs per 30 gallons...so break that down to your 5 gallon system

obviously really no info on the grain bill just a little bit of speciality malt

so look at the gravity for the amount of base grain and i would just guess that speciality would be 5% or less of grain bill with a ton of late additions of the 3 hops listed in equal quantity

The recipe is going to be closer to 12 pounds of base malt. I will jump on Beersmith while I should be working tomorrow and see what I can come up with.

BTW do they list any info on the webpage for the beer you are trying to brew... some beers will list that they are made with specific grains just not the % of them

CityOChampBrew said:

BTW do they list any info on the webpage for the beer you are trying to brew... some beers will list that they are made with specific grains just not the % of them

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This Oregon brewery keeps their recipes close. If anyone is familiar with bend you have bout 12 guesses.

how about you just list the beer you are trying to clone... I doubt it's going to offend anyone at the brewery... most craft breweries love to have their name out there

CityOChampBrew said:

how about you just list the beer you are trying to clone... I doubt it's going to offend anyone at the brewery... most craft breweries love to have their name out there

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Ok, boneyard hop venom.

http://beeradvocate.com/beer/profile/23066/72750

I have never had this beer so I went off what I like in IIPAs and the BA reviews.


Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.7 %
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 3.6 %
1.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 22.8 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 5 16.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 6 21.7 IBUs
1.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 11.3 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 8 13.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 13.0 IBUs
1.00 oz Cascade [5.50 %] - Aroma Steep 5.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Aroma Steep 2.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs


Beer Profile
Est Original Gravity: 1.087 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.6 %
Bitterness: 99.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.7 SRM


Total Grain Weight: 14 lbs
Sparge Water: 3.9 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash In Add 16.88 qt of water at 162.0 F 150.0 F 75 min
Sparge Step: BIAB

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.75 oz Carbonation Used: Bottle with 3.75 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F

NEVER GO BY BA!!!

http://www.boneyardbeer.com/boneyardbeer/BEERS.html

I haven't had Hop Venom, but Boneyard's RPM IPA is pretty tasty.

this is the inspiration according to the brewers webpage...

http://www.firestonebeer.com/beers/products/double-jack-winter-2011

from this info Im seeing you need to hit 80 ibus 10 abv
and depending on how you interpret the influence and the brewers note of keep it simple I would say its base is 2-row or a mix of 2-row and munich or just munich with a low contribution of crystal

CityOChampBrew said:

NEVER GO BY BA!!!

http://www.boneyardbeer.com/boneyardbeer/BEERS.html

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No need to yell. I was going by BA for some tasting notes...since I haven't had it.

thatjonguy said:

No need to yell. I was going by BA for some tasting notes...since I haven't had it.

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Not yelling... just accenting the fact that BA is all a no fact zone, all opinion.
Opinion is great if you are trying to decide if you would possibly like a beer if you know what you like to begin with, but you know what they say about opinions.... they are like a$$holes, everyone has one and they all stink!!!

If you want to try to formulate an recipe to clone a beer you have to go off of facts about the beer/brewer/brewery

thatjonguy said:

I have never had this beer so I went off what I like in IIPAs and the BA reviews.

Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.7 %
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 3.6 %
1.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 22.8 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 5 16.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 6 21.7 IBUs
1.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 11.3 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 8 13.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 13.0 IBUs
1.00 oz Cascade [5.50 %] - Aroma Steep 5.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Aroma Steep 2.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs

Beer Profile
Est Original Gravity: 1.087 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.6 %
Bitterness: 99.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.7 SRM

Total Grain Weight: 14 lbs
Sparge Water: 3.9 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash In Add 16.88 qt of water at 162.0 F 150.0 F 75 min
Sparge Step: BIAB

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.75 oz Carbonation Used: Bottle with 3.75 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F

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This looks really in depth. I appreciate it much.

Tipharet said:

This looks really in depth. I appreciate it much.

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and yet he over shoots the ibus from the brewery (80) and adds a ton of crystal which the brewer said to ad din moderation

CityOChampBrew said:

and yet he over shoots the ibus from the brewery (80) and adds a ton of crystal which the brewer said to ad din moderation

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Yeah, I didn't see the 80 IBU on their site until after I posted that. I would back of on some of the bittering additions to bring the IBUs down and move the addition to aroma or flame out. I suppose you could call that a "ton" of crystal malt, but everyone has their opinion. I also used pale malt instead of straight up 2-row or Munich like City had mentioned.

But to each their own, this will get you close. Back off the crystal and make up it up with some more pale. Or do whatever you want, it is your beer.

Tipharet said:

This is an extremely hoppy imperial ipa. I got this from a local brewery here for one of their beers. Pm me for brewery and name of beer. Will you guys help formulate a recipe?


9.5 abv
Mash at 150
4#/BBL
hops think hoppy not bitter (Simcoe,centenial.cascade)
keep specialty malts simple and to a minimum

Click to expand...

They would have helped you just as much to delete your email and never reply. It's like emailing a chef for an egg sandwich recipe and getting:

Two slices.
Spread butter when warm
Sharp not dull cheese
Think clucking not mooing (chicken, duck, goose)
Brown is the new black is the new all whole grain white.

It's such a bunch of silliness to keep these recipes like some trade secret. Nobody commercial brewery wants to make someone elses beer. And without their equipment in their brewhouse, you can't make their beer even if you wanted.

highgravitybacon said:

They would have helped you just as much to delete your email and never reply. It's like emailing a chef for an egg sandwich recipe and getting:

Two slices.
Spread butter when warm
Sharp not dull cheese
Think clucking not mooing (chicken, duck, goose)
Brown is the new black is the new all whole grain white.

It's such a bunch of silliness to keep these recipes like some trade secret. Nobody commercial brewery wants to make someone elses beer. And without their equipment in their brewhouse, you can't make their beer even if you wanted.

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It is ashame its so obscure and coded, the couple brewmasters Ive written here in Michigan were pretty gracious about it, one gave me a percentage recipe and one took the time to scale it to 5 gallons and even give me pointers on secondary and late additions.