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Old 02-18-2012, 04:47 PM   #121
Sleepyemt
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Mar 2009
Woodstock, Ga
Posts: 519
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I'm not sure I get northern brewer, but to me this years recipe doesn't seem the same....
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Old 02-22-2012, 02:42 AM   #122
Psychonaut
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May 2011
Dodge City, DC
Posts: 5

Quote:
Originally Posted by Psychonaut View Post
Here's what I made:

Hopslam Clone - All-Grain
14C-India Pale Ale(IPA)-Imperial IPA

1.078 OG
1.012 FG
83.6% apparent attenuation
8.8% ABV
67.6 IBU
7.9 SRM

Recipe Overview
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.0 US gals
Volume Transferred: 4.90 US gals
Mash Efficiency: 65.7 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 16.00 lb 82.1 % 5.0 In Mash/Steeped
US Caramel 20L Malt 1.00 lb 5.1 % 3.4 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 2.6 % 3.4 In Mash/Steeped
Sugar - Honey 2.00 lb 10.3 % 0.7 End Of Boil

Hops
Variety Alpha Amount IBU Form When
US Centennial 10.5 % 1.00 oz 39.0 Loose Whole Hops 60 Min From End
US Centennial 8.7 % 0.15 oz 5.3 Loose Pellet Hops 60 Min From End
US Glacier 5.0 % 1.52 oz 10.6 Loose Pellet Hops 20 Min From End
US Vanguard 5.0 % 1.52 oz 10.6 Loose Pellet Hops 20 Min From End
German Hallertauer Hersbrucker 3.5 % 1.52 oz 4.0 Loose Pellet Hops 5 Min From End
US Crystal 3.5 % 1.52 oz 4.0 Loose Pellet Hops 5 Min From End
US Amarillo 5.0 % 2.00 oz 0.0 Loose Pellet Hops At turn off
US Simcoe 12.2 % 6.00 oz 0.0 Loose Pellet Hops Dry-Hopped

White Labs WLP001-California Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Step Type Temperature Duration
Rest at 152 degF 60

Brewed on 11/6. Big 4L starter on the stir plate. Pitched 48 hours after brewing, with 5+ min of air pump. Hit again 12 hours into fermentation. Transferred to secondary and dry hopped for a week with 6 oz Simcoe on 11/19. Cold crashed until 12/15 at 30-32F. Primed 4.4 gal with 2.6 oz sucrose - target 2 vols.

I dry-hopped with a crapload of Simcoe and it's super, super sweet-smelling and floral. I'd like to have it finish a bit lower, maybe 1.009. Not quite balanced enough on the back of the palate to pass for Hopslam.
6 weeks later, this was spot on. I had the opportunity to have a Hopslam on draft in Michigan, then go back home and try mine. Super close.

 
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Old 02-22-2012, 02:43 PM   #123
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
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How is the alcohol burn? That's what always amazes me about these high abv beer is how soon they're ready. looks like you've got it down.

So what helps make a beer ready earlier? Is it your air infusion? Cold crashing?

Why did you wait 48 hours to pitch?

Nice work, sounds delicious!

 
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Old 02-22-2012, 03:28 PM   #124
Psychonaut
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May 2011
Dodge City, DC
Posts: 5

Thanks. No alcohol burn - you wouldn't guess it's almost 9%. Pitching a lot of a neutral yeast and fermenting fairly cold (64F) helps keep the profile clean. I think I waited 48 hours to pitch because I couldn't get the wort cold enough with my immersion chiller, so I put it in a chest freezer to take it to pitching temp.

Part of what helps make a big IPA ready earlier than other big beers is the absence of a lot of the compounds that would need aging in a complex beer, such as a RIS or a barleywine. For example, both of those do well with some light oxidization and hop degradation to eliminate harsh notes. Other beers may need time to allow tannins from dark grains to mellow out. IPAs tend to have a lot of straightforward malt, and all of the fresh hop characteristics are in style.

 
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Old 02-22-2012, 03:39 PM   #125
Psychonaut
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May 2011
Dodge City, DC
Posts: 5

Oh yeah, the air. Good aeration or oxygenation helps keep the yeast happy. Early in the fermentation process, yeast consume oxygen to reproduce. Next they consume oxygen and sugar to grow. When oxygen runs out, they start fermenting. Pitching a lot of yeast ensures that the lag phase (reproduction) is short and that not a lot of oxygen is consumed there, making it available for the growth phase. Hitting it again at 12 hours, before actual fermentation starts, is a way to ensure the yeast have enough. Pure oxygen would be better, but I haven't found a store near me that will refill a tank.

If you do it right, you end up with a lot of yeast and a lot of oxygen, so they get super strong and your fermentation finishes with no problems. That's important for big beers where the yeast is going to have a lot of work to do to hit your final gravity.

 
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Old 02-23-2012, 06:09 AM   #126
Cryptochronolite
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Dec 2008
Columbus, Ohio
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I have decided to clone this recipe.

 
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Old 02-23-2012, 02:08 PM   #127
-TH-
 
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Oct 2008
Zeeland, Michigan
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Quote:
Originally Posted by Cryptochronolite View Post
I have decided to clone this recipe.
so if you're cloning a hopslam clone recipe that means your doing a hopslam clone clone. Cool.
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Old 02-23-2012, 02:38 PM   #128
Horace
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Jun 2011
Milwaukee, Wi
Posts: 116
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Quote:
Originally Posted by Cryptochronolite View Post
I have decided to clone this recipe.
Thought process?

 
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Old 02-23-2012, 09:43 PM   #129
DangerRoss
 
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Jun 2011
Minnetonka, Minnesota
Posts: 344
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Quote:
Originally Posted by Horace View Post
Thought process?
Getting a DNA sample and then going from there...

 
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Old 02-23-2012, 11:31 PM   #130
Cryptochronolite
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Quote:
Originally Posted by Horace View Post
Thought process?
First, I just picked up two cases of hopslam.

Second, I'm going to harvest some yeast from a bottle of Bells's Brown Best and make some slants. (And probably make a big-ass starter and brink it.)

Then I'm going to make about ten 600ml grain-bills, strike at 155ish, do a 90 minute boil, chill to 65 and mini-ferment them all inside of erlenmeyer flasks.

Then I'm going to bottle each one and drink them in a few weeks, with a comparative bottle.

Finally, I will take notes and adjust one variable in nine of the mini recipes and maintain a control of the "best one".

I hope I get to repeat this a few times; I like beer.

 
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