fifthcircle
Well-Known Member
Here is a side by side with Odell on the left of my recipe. You can see mine has a pretty bad chill haze...I now have a great immersion chiller
That looks great fifthcircle! How is the taste comparison?
I know I am digging this one up from the dead, but this is one of my favorite beers and the tread already spans 3 years, so why not make it 4? In an email from Odell they would give me the ingredients, but nothing else. Here it is:
Hops used: Simcoe, Amarillo, Chinook, Cascade, Columbus, Perle and Centennial. We use whole flower varieties and pellets. Malts are Pale, ESB, Cara, Vienna, and Munich.
I hope this helps with the cloning.
Malt Bill:
Pale 2-row 84%
Caramalt 8%
Vienna Malt 7%
Honey Malt 1%
Mashing:
Use water to grain ratio of 1.35 qt/lb
Boiling:
90 Minute boil. Use whole hops for hop-back, pellets for bittering. Amounts given are...
16% Chinook
22% Amarillo
22% Mystery Hop
12% Columbus
28% Centennial
Fermentation and Aging:
Ferment at 68 F for about 60 days (?). Dry hopping is done with a proprietary blend of pellets.
Analytical target:
OG: 16.4 P (1.066)
FG: 3.2 P (1.013)
ADF: 80.5%
IBU: 60
ABV: 7%
Color: 9.5 L
"Malts are Pale, ESB, Cara, Vienna, and Munich."
I'm exicted to see the progress on this one. I noticed that the grain bill in the above recipe is different than the one given to brewmeister13 by Odell:
https://www.homebrewtalk.com/f12/odell-ipa-clone-87132/index5.html#post5183148
Did I miss what yeast they use? I tried an attempt at this 2 years back, but used German Ale yeast as someone thought Odell's used this. I didn't like it - made a much too "soft" beer. I'm planning to stick with 1056 on this go-around. I see fifthcircle used US05 and got good results, so my banked 1056 should work fine.
I think they use something like 1007. However, how they handle and hop a beer is totally different than a homebrewer. So you should be able to use something neutral and get the same result.
I have brewed this recipe and the result was excellent. It tasted very much like I remembered Odell IPA tasting but since I didn't have any to drink side-by-side I couldn't do a back-to-back.
https://www.brewtoad.com/recipes/odell-ipa-zymurgy-june12
Changes I'd make:
--Mash at 152F
--X-hops are simcoe
--All 5 minute hops would be whirlpool/hopback
--Yeast = WLP029 or builtup Odell bottle dregs
HTH!
When I brewed this I did follow the fermentation schedule but only because I was looking to serve it quickly from a keg. Looking back on it I think I would do the same again. Obviously, bottling would tack on some carbonation time.
The recipe from zymurgy actually lists those 5min hops as hopback additions which is why I add as a whirlpool/hopstand addition.
When I brewed this I made a couple additional additions at 15 and 10 of something complementary (centennial and Amarillo, respectively).
As for the pineapple, I've never had that description pop into my head but I'll certainly be paying attention next time. Amarillo has the potential to contribute some tropical notes though.
Were you happy with the malt profile? Everything, including from the brewery, advocated a 2 row/ESB blend, but that recipe features only 2 row? I've never used ESB so i'm not sure what that would contribute to the flavor and how it relates to the original. Thanks
whats the fermentation schedule for this recipe i cant see it
I would start on Post #52 (link) and pick one from there through your post. They are all very similar and contain additional information/insight not available when this thread started.
-Build your recipe in your software
-Adjust for efficiency
-Scale by percentage for batch size
-Configure hop schedule and IBUs for your system
This will get you close to an Odell IPA beer, and next time you can make subtle changes to dial it in even more. Remember, the only way to get an Odell IPA is to buy one that they bottled - otherwise we are all approximating the beer as best we can for our systems and process.
I know I am digging this one up from the dead, but this is one of my favorite beers and the tread already spans 3 years, so why not make it 4? In an email from Odell they would give me the ingredients, but nothing else. Here it is:
Hops used: Simcoe, Amarillo, Chinook, Cascade, Columbus, Perle and Centennial. We use whole flower varieties and pellets. Malts are Pale, ESB, Cara, Vienna, and Munich.
I hope this helps with the cloning.
The pound of acid malt hits me as way too much. Without knowing your water profile I can't say for sure, but you would have to have an incredible amount of alkalinity in your water.
If you are going for an Odell IPA I'm not sure that hop schedule will get you there, but it wouldn't be bad. I'd definitely at least consider moving the Amarillo from 60 minutes to the end of the boil.
Thanks - The acid malt here was just a place holder for Crisp Maris Otter which oddly enough Beersmith 2 doesn't have in the library...
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