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Old 05-06-2012, 02:03 PM   #31
ScottSingleton
 
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Feb 2012
Manassas, VA
Posts: 434
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My RIMS system likes a high flow rate and it prevents the bed from compacting. I throw 5-10% rice hulls in everything

 
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Old 11-01-2012, 04:40 PM   #32
maffewl
 
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Jan 2011
Auburn, Alabama
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I have taken a brewing hiatus for several months... I believe as soon as my current Imperial IPA keg is kicked, a re-brew with changes of this shall be on the agenda.
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Old 11-04-2012, 10:47 PM   #33
hillybilly
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Mar 2012
Tallahassee, Florida
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I am going to have to give this a try I love Hopscutioner but hate paying $10 for a sixer

 
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Old 12-17-2013, 05:41 PM   #34
Keirnal
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Dec 2013
Atlanta, GA
Posts: 3
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Quote:
Originally Posted by maffewl View Post
Reviving this one... has there been any more attempts at this brew with the changes? I love Hopsecutioner and can't find a clone anywhere. Here's a recipe I came up with based on the OP's previous experience along with the Terrapin official info listed here... http://terrapinbeer.com/brew/year-ro...ecutioner-ipa/. Thoughts welcome! And if there have been any more tries, I love to hear how they fared.

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.56 gal
Boil Time: 60 min

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.25 %
Bitterness: 78.8 IBU
Est Color: 11.4 SRM


Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.57 %
2.75 lb Munich Malt (9.0 SRM) Grain 18.03 %
1.50 lb Honey Malt (25.0 SRM) Grain 9.84 %
1.00 lb Victory Malt (25.0 SRM) Grain 6.56 %

1.00 oz Warrior [15.00 %] (60 min) Hops 39.6 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 13.2 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 13.1 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 8.5 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 4.5 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops -

1 Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale
I brewed based upon this recipe and adjusted after reading the notes from the observation/tasting and looking at the grains/hops used on Terrapin's site, this is what I came up with (again, for a 5 gallon yield):

Grain Weight SRM Percentage
Pale Malt (2 Row) 10 2 65.5
Munich Malt 2.75 9 18
Crystal 20 1.5 20 10
Victory Malt 1 25 6.5
Total 15.25

Amount (Oz.) Name Time AAU Utilization IBU
1 Warrior 60 16 0.1845 35
0.5 Chinook 30 13 0.1415 11
1.25 Centennial 15 10.5 0.0925 14
0.5 Simcoe 15 13 0.0925 7
1 Irish Moss 15
1 Amarillo Gold 5 9.5 0.0365 4
Total IBU: 71
1.5 Cascade Dry Hop

1056 Wyeast - American Ale

Basically, I swapped the Crystal 20 for the Honey Malt, and added a quarter ounce of Centennial to the 15 minute addition, and a half ounce of Cascade to the dry hop. The malt swap helped the color quite a bit, I wasn't able to see a difference in the color (although the clone (on the left in the photo) had a little haziness (but not much) which could have been temperature difference, the clone was in my garage, the Hopsecutioner was in my fridge), and the added hops helped with the lack of the citrus taste, and boosted the aroma. IPA's are so strong that tasting side by side can be skewed, but I think we got pretty close with this recipe. If anyone else feels adventurous enough to try this, please let me know what you think.

Some additional notes - the primary fermentation ended up being 3 weeks (I had a last minute business trip that took me out of town during the time I had planned on racking to secondary) at 64-66 degrees, which is right in the middle of the range for the 1056. When I returned from the trip, I transferred to secondary for 1 week, primed and bottled (haven't gotten to the kegging point yet in my brewing past-time).

Anyway, I'd brew this again, and again, and again ...
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Old 01-12-2014, 01:30 AM   #35
tzzler44
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Jan 2014
Posts: 5


Great looking clone, Keirnal! If you don't mind I'd like to use your recipe for a batch a friend of mine requested. How long did you dry hop the cascade for?

 
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Old 01-12-2014, 02:23 AM   #36
Keirnal
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Dec 2013
Atlanta, GA
Posts: 3
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Please do, i'd be interested in knowing how it turns out for you. I dry hopped 1 week in the secondary.

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Old 01-12-2014, 04:27 PM   #37
tzzler44
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Jan 2014
Posts: 5


Thanks! I'll most likely get to it in Mid march, got too much on my plate at the moment. I'll post back up with my results when it's done.

 
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Old 04-01-2014, 07:37 PM   #38
farmskis
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Jan 2014
Waterboro, Maine
Posts: 291
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Quote:
Originally Posted by Keirnal View Post
I brewed based upon this recipe and adjusted after reading the notes from the observation/tasting and looking at the grains/hops used on Terrapin's site, this is what I came up with (again, for a 5 gallon yield):

Grain WeightSRM Percentage
Pale Malt (2 Row)10 265.5
Munich Malt 2.75 918
Crystal 20 1.5 2010
Victory Malt1 256.5
Total15.25

Amount (Oz.)Name TimeAAUUtilizationIBU
1 Warrior 60160.184535
0.5 Chinook 30130.141511
1.25 Centennial 1510.50.092514
0.5 Simcoe 15130.09257
1 Irish Moss 15
1 Amarillo Gold 59.50.03654
Total IBU:71
1.5 CascadeDry Hop

1056 Wyeast - American Ale

Basically, I swapped the Crystal 20 for the Honey Malt, and added a quarter ounce of Centennial to the 15 minute addition, and a half ounce of Cascade to the dry hop. The malt swap helped the color quite a bit, I wasn't able to see a difference in the color (although the clone (on the left in the photo) had a little haziness (but not much) which could have been temperature difference, the clone was in my garage, the Hopsecutioner was in my fridge), and the added hops helped with the lack of the citrus taste, and boosted the aroma. IPA's are so strong that tasting side by side can be skewed, but I think we got pretty close with this recipe. If anyone else feels adventurous enough to try this, please let me know what you think.

Some additional notes - the primary fermentation ended up being 3 weeks (I had a last minute business trip that took me out of town during the time I had planned on racking to secondary) at 64-66 degrees, which is right in the middle of the range for the 1056. When I returned from the trip, I transferred to secondary for 1 week, primed and bottled (haven't gotten to the kegging point yet in my brewing past-time).

Anyway, I'd brew this again, and again, and again ...
What is the efficacy? Maybe I am missing it?

 
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Old 12-18-2014, 03:33 AM   #39
BamaPhil
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Nov 2013
Alpharetta, GA
Posts: 170
Liked 13 Times on 10 Posts


Since this thread was so helpful to me I'll throw my experience in.

I was tasked with brewing a beer as a Christmas gift for someone. I asked for some more info and it turns out he's a big fan of Hopsecutioner so I came here to build my recipe. Here's what I did:

10 lbs 2 row
2.75 lbs light munich
1.5 lbs honey malt
1 lb victory
.75 lb Carapils
.5 Flaked barley

A note on the Carapils and flaked barley: Apparently the guy at the LHBS and I had a failure to communicate. We were discussing the relative merits of each of them and I thought I told him to go with .5 lbs flaked barley instead of the .75 carapils I used on a previous batch. He evidently thought I said both. Oh well.

Mash: 150F, 75 minutes, 1.5 thickness, no mashout

Boil:
:60 .75 oz Chinook (11.4%)
:15 .25 oz Chinook
:15 1.0 oz Amarillo
:10 1.0 oz Simcoe
:10 1 tablet whirlfloc
:05 1.0 oz Centennial

Yeast: 2 packets US-05, rehydrated

OG: 1.066
FG: 1.013 (7.0% ABV)
IBU: 70
SRM: 12

Fermented at 65-66 for 7 days, then added 2 oz cascade to primary. I let it sit on the hops for 7 days at room temp (around 68) and then cold crashed it to 38 for 36 hours. Bottled to 2.2 volumes CO2

As far as the tasting, the recipient thought it was "just like Hopsecutioner" but I disagree! It is very good, my buddy and chief quality control officer said "Holy smokes that's a winner, make sure you wrote that recipe down."

On blind taste testing I had my wife take notes of my impressions without knowing which was which when comparing to the commercial version:
My version: More hop aroma, more sweetness, thinner body, lingering bitterness, better head retention, and slightly darker (ok those last two were blindfold off)
Commercial Hopsecutioner: More malt aroma, maltier taste, heavier body, smoother bitterness with a more crisp finish.

Next time around, if I do try to make it closer to the original, I'm gonna back off on the honey malt and maybe up the munich. Hopefully that will help the base of it stand up to the hops.

Thanks to those that have come before, and good luck to the next attempt!

 
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Old 03-20-2015, 03:49 PM   #40
BamaPhil
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Nov 2013
Alpharetta, GA
Posts: 170
Liked 13 Times on 10 Posts


Another update:

I entered this beer as an Amber (at the suggestion of the BJCP guy at my LHBS) and scored a 41, taking first in the category!

 
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