axlrose16
Well-Known Member
I am about to dive into this huge recipe (putting together the ingredients on my own) but the Slavic hop blend is going to be hard to come by... anybody had any experience with subbing for Slavic hops? From what I know, this blend produces a delicate bouqet and I don't want to screw the balance up on a beer this complex and beautiful...
Here are the notes from NB forum...
Imperial Slavic Ale
OG 1.092
FG 1.012
BU 22
SRM 8
ABV 10.5%
Ready: 8 weeks
ISA! If California can have its double IPAs, why can't one of the finest hop growing regions in the world do it one better!? This /triple/ IPA clocks in with a face-melting +200 IBUs given by a full half pound of hops. We have added three pounds of Orange blossom honey to this beast which lends a sweet citrus character that blends perfectly with the floral and pungent hop bouquet. At approx. 11% abv, this is one bad matka...can you handle it?
Recipe
Extract - 9.15lb Pilsen LME
All grain - 12lb pils - german; Mash - 147F x 60min
Ingredients to both:
3lb Orange blossom honey
1lb Caravienne
Boil: 90min
Hops:
ISA hop blend
Yeast:
WYeast 9093PC Imperial Blend
Notes
- This is something I've been working on for a while. There are so many bad examples of IIPA's out there...enough to turn one off them. The biggest thing I find wrong with them is that they finish way too sweet. I've added a few procedural changes to hopefully prevent this from happening.
- Sugar addition - one adds a decent portion of sugar to keep the beer from being too thick. Most people use table sugar. In this case I have chosen to use Orange Blossom honey which not only gives the added extract it adds the citrus character for which it is known. Additionally, the honey is not added to the boil but directly to the primary fermenter AFTER the beer is actively fermenting for two (2) reasons: 1) OB honey is delicate and boiling it will kill the citrus character and 2) if you wait until after the beer starts fermenting you are actually 'feeding' the yeast with the OB honey. More active yeast around the drier beer will finish (to a point).
- ISA hop blend (6oz) - Mostly Slavic hops such as, Marnka, Premiant and Sladek. This blend will be added in stages from 45min to zero along with some to dry hop as follows: 20,15,10,5,0 - 0.75oz ISA at each time point; dry hop - 0.75oz ISA blend at day 7 in primary fermenter. however you can add the hops anyway you see fit...I suggest you start with the above though.
- Re dry hopping - A little different technique than most use. The reason we dry hop in the primary fermenter is to reduce the amount 'dunk' in the 2ndary and to ensure that the hops don't sit to long. Anywhere from 2-5 days is good.
Here are the notes from NB forum...
Imperial Slavic Ale
OG 1.092
FG 1.012
BU 22
SRM 8
ABV 10.5%
Ready: 8 weeks
ISA! If California can have its double IPAs, why can't one of the finest hop growing regions in the world do it one better!? This /triple/ IPA clocks in with a face-melting +200 IBUs given by a full half pound of hops. We have added three pounds of Orange blossom honey to this beast which lends a sweet citrus character that blends perfectly with the floral and pungent hop bouquet. At approx. 11% abv, this is one bad matka...can you handle it?
Recipe
Extract - 9.15lb Pilsen LME
All grain - 12lb pils - german; Mash - 147F x 60min
Ingredients to both:
3lb Orange blossom honey
1lb Caravienne
Boil: 90min
Hops:
ISA hop blend
Yeast:
WYeast 9093PC Imperial Blend
Notes
- This is something I've been working on for a while. There are so many bad examples of IIPA's out there...enough to turn one off them. The biggest thing I find wrong with them is that they finish way too sweet. I've added a few procedural changes to hopefully prevent this from happening.
- Sugar addition - one adds a decent portion of sugar to keep the beer from being too thick. Most people use table sugar. In this case I have chosen to use Orange Blossom honey which not only gives the added extract it adds the citrus character for which it is known. Additionally, the honey is not added to the boil but directly to the primary fermenter AFTER the beer is actively fermenting for two (2) reasons: 1) OB honey is delicate and boiling it will kill the citrus character and 2) if you wait until after the beer starts fermenting you are actually 'feeding' the yeast with the OB honey. More active yeast around the drier beer will finish (to a point).
- ISA hop blend (6oz) - Mostly Slavic hops such as, Marnka, Premiant and Sladek. This blend will be added in stages from 45min to zero along with some to dry hop as follows: 20,15,10,5,0 - 0.75oz ISA at each time point; dry hop - 0.75oz ISA blend at day 7 in primary fermenter. however you can add the hops anyway you see fit...I suggest you start with the above though.
- Re dry hopping - A little different technique than most use. The reason we dry hop in the primary fermenter is to reduce the amount 'dunk' in the 2ndary and to ensure that the hops don't sit to long. Anywhere from 2-5 days is good.