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Old 01-03-2013, 04:26 AM   #31
Scottyh
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Hi, I am still relatively new at all of this. I just brewed this a couple of days ago following this recipe. I am a little confused as to when to add the dry hops, at five days into fermenting? After adding the hops wait for 5-7 days then rack to a secondary? I just want to make sure I understand this. Thanks in advance!


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Old 01-03-2013, 03:36 PM   #32
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Originally Posted by Scottyh View Post
Hi, I am still relatively new at all of this. I just brewed this a couple of days ago following this recipe. I am a little confused as to when to add the dry hops, at five days into fermenting? After adding the hops wait for 5-7 days then rack to a secondary? I just want to make sure I understand this. Thanks in advance!
Generally, dry hops are added after fermentation is complete (or close to complete) and 5-7 days prior to bottling. I would let you beer ferment for 10 day - 2 weeks and then add the dry hops for 5-7 days and then bottle. If you want to use a secondary vessel (up to you, though I do not think it is necessary here) let the beer ferment for 10 days - 2 weeks in primary, then rack it to secondary, then add the dry hops for 5-7 days, then bottle.

If you cannot be certain you can bottle on time you should wait to dry hop - once the dry hops are in, you dont want to leave them in there for more than 7 days and you'll want to get all that hoppy goodness into bottles as soon as the dry hopping is finished.


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Old 01-16-2013, 05:22 AM   #33
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Brewed, fermented, dry hopped, cold crashed, kegged and served all within two weeks. No notes of green beer here. I followed everything by the book and this beer turned around like a champ. However, some problems:

Well first off, LHBS didn't have Cascade (I know, right?!), so I chose Amarillo instead and the Centenniarillo combo is pretty good. Doesn't smell like Lagu IPA, but it's good. Then again, Lagu IPA to me doesn't smell like much of anything too extremely dry-hopped either. The local liquor store says our local distributor is a big fan of holding fresh stuff on their own shelves, so maybe I'll never try a fresh commercial example with that Cascennial nose, either.

OK, the big problem: 35 IBUs isn't nearly as close to what Lagunitas IPA really is. At all. Nope, nope nope nopenopenope. This beer misses the bitterness index by at least 20 IBUs, and I can't at all call this cloned. Something needs to be done... I think double-down on the 60m addition. I like this beer because of the balance, bitter but not typical IPA bitter. This beer I have here isn't any of that. Almost -- but so far away from actual Lagu IPA.

This grain bill is spot-the-hell-on. Wow, through the not-so-bitter taste above it this grain bill is exactly how Lagu IPA is, and that's really exciting. When I come back to this beer, I know the grains are 100%. But man, that bitterness is just way off, way too low.

Pitched two packs of S04 at 64F, free rise to 66F where it fermented 7d. Rise to 70F for 7d for the dryhop. Cooled beer and racked into keg. Force carbed and served that night. I know a lot of you would call someone a coward serving their beer that early, but I've had success before and I had success here. Some beers can get away with it, and Lagunitas did so. If I did this one again though, other than hopping it more, I'd dryhop 10-14d, however.
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Old 06-17-2014, 03:05 AM   #34
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I believe I'll brew this next. I have no real IPAs on hand. (crazy, right?) I have the Clone Brews recipe, which is a little different. In the past I've had good results combining the CB and CYBI recipes. I'm pretty excited about it too. I like an IPA around 6%. It will be ready sooner, and quite drinkable, if I don't screw it up.
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Old 10-09-2015, 03:01 PM   #35
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I am going to resurrect this thing from the dead...

I listened to this podcast the other day because I would like to make this beer. I put the recipe into BeerSmith but I am seeing some inconsistencies as it relates to the level of attenuation w/ the mash temp and yeast. Lagunitas reports an OG of 1.060 and an ABV of 6.2% on their website, that's 77% apparent attenuation. There's no way to get there with 1968 or WLP002 w/ a mash temp of 160, I could do it with 1056 or WLP001 but obviously that would change the beer. The best attenuation I've ever had with WLP002 was mashing at 149F and that brought a 1.058 beer down to 1.013, about 76% apparent attenuation but I wouldn't expect that level with a mash temp at 160. Am I off base here?
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Old 10-09-2015, 03:04 PM   #36
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Originally Posted by Ryat66 View Post
I am going to resurrect this thing from the dead...

I listened to this podcast the other day because I would like to make this beer. I put the recipe into BeerSmith but I am seeing some inconsistencies as it relates to the level of attenuation w/ the mash temp and yeast. Lagunitas reports an OG of 1.060 and an ABV of 6.2% on their website, that's 77% apparent attenuation. There's no way to get there with 1968 or WLP002 w/ a mash temp of 160, I could do it with 1056 or WLP001 but obviously that would change the beer. The best attenuation I've ever had with WLP002 was mashing at 149F and that brought a 1.058 beer down to 1.013, about 76% apparent attenuation but I wouldn't expect that level with a mash temp at 160. Am I off base here?

They have a proprietary yeast, and bazillion barrel fermenters. I think what they have going on in their tanks for fermentation is different than what we can recreate. I personally mash this recipe at 155 degrees (+/-) and just pitch healthy 1968.
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Old 10-09-2015, 03:31 PM   #37
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They have a proprietary yeast, and bazillion barrel fermenters. I think what they have going on in their tanks for fermentation is different than what we can recreate. I personally mash this recipe at 155 degrees (+/-) and just pitch healthy 1968.
Thanks for the super quick reply!

This is exactly what I was looking for-someone who has personally brewed this. I will mash at 155F and see how it turns out.
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Old 10-12-2015, 12:48 PM   #38
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I have brewed this too. Although I don't take gravity readings much anymore, this came out very good when mashed at 160F. It certainly wasn't too sweet. I really don't think the highly modified malts of today respond very much to variances in mash temp like they used to.

That said, I definitely prefer a cleaner yeast for my IPAs and pales. I usually use chico, Pacman, Kölsch, or similar.
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Old 10-31-2015, 04:59 PM   #39
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I did the recipe on the OP and have had it in the keg for a couple weeks now. It's a good beer, but if I were to sample it without knowing what it was, I wouldn't be saying "That's a Lagunitas IPA." I think the biggest miss is on the hop flavor/aroma. The late addition flavor and aroma just didn't seem to come through. The color is also a bit darker. This is still a very good beer, but it puts me more in the mind of a Sam Adams that a Lagu IPA.

Having said that, the recipe may not be all to blame. I was a bit low on my mash temp and due to some disatractions, I didn't let my hop bag drain all the way when i was pulling it out of the primary just before kegging.
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Old 12-14-2015, 12:46 PM   #40
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I made this yesterday....

Just to confirm because I have read a few different things on this recipe.

Is this a 7 day ferment with dry hop additions on day 3?

First ever Homebrew so trying to make sure this one turns out good.


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