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Old 06-12-2012, 01:58 AM   #41
scottland
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May 2010
Chandler, AZ
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Ok I have no problem making the judgement call now. It's completely utterly cloned. There's an ever so slight difference in the esters, hop knot being slightly more estery, but it might just be that mine is a pinch fresher, and the dry hop character is getting in the way.

This is hop knot. Color is identical, bitterness is identical (mine is maybe a pinch more bitter, like 2-5ibu), aroma is identical, I could go on and on.

I'll post some pics by the end of the week once the last bit of chill haze has dropped out of my beer. I'm also going to update the recipe in the first post.


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Old 06-13-2012, 01:18 AM   #42
scottland
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May 2010
Chandler, AZ
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Comparison picture. Anyone want to guess the real one?

This is only 4 days in the keg, so it'll continue to clear up. The beers just looked so close, i figured that I might as well take a pic now.


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Old 07-17-2012, 06:22 PM   #43
scottland
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May 2010
Chandler, AZ
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The revised recipe just won 2nd Place BOS in a local competition here in AZ (yes, I'm bragging a little; I'm excited). Haven't seen the score yet though.

Needless to say, great beer. Thanks to Four Peaks, it's basically their recipe, lol
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Old 07-17-2012, 06:28 PM   #44
shlap
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Jan 2007
Phoenix, AZ
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Nice! Congrats bud! Comparison pic looks pretty dead on too. I'm going to have to try out this recipe.

 
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Old 07-17-2012, 06:32 PM   #45
scottland
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May 2010
Chandler, AZ
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Thanks. If you like Hop Knot, I'd say definitely brew this. It looks like a lot of hops, but FP's uses 3.5#/bbl, so it's dead on. Just keep the ferment temp around 64-66 and you can't go wrong.
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Old 07-19-2012, 12:26 AM   #46
scottland
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May 2010
Chandler, AZ
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Got the scoresheets back today. Scored a 44. Judges said it was very citrusy, with a strong pine character. Subtle esters, with a clean malt profile.
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Old 09-19-2012, 12:38 AM   #47
jeffz
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Sep 2012
Pittsburgh, PA
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I have a question on this recipe - I'm reasonably new to brewing (doing 1-gal all-grain batches) but am dying to try this recipe out and am willing to screw up until I get it right. We used to live in AZ and this was my absolute favorite beer from the time we lived there. I'm trying to use Beersmith to reduce the recipe to my batch size.

The recipe calls for a 60-minute boil, but the hops portion says to add magnum at 90 - I would have assumed that meant 90 minutes, but that doesn't make any sense to me since that would sort of mean to add those 30 minutes *before* the 60-minute boil starts? Could someone explain (and sorry for the newbie question)?

Jeff

 
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Old 09-19-2012, 03:54 PM   #48
scottland
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May 2010
Chandler, AZ
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Sorry, I switched the recipe to a 90 minute boil very early on. You can't edit that bold section at the top of a recipe page on HBT. That stays the same forever. So disregard that portion of the recipe, follow the info below it.
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Old 09-19-2012, 04:24 PM   #49
jeffz
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Sep 2012
Pittsburgh, PA
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Quote:
Originally Posted by scottland View Post
Sorry, I switched the recipe to a 90 minute boil very early on. You can't edit that bold section at the top of a recipe page on HBT. That stays the same forever. So disregard that portion of the recipe, follow the info below it.
Don't be sorry! I'm incredibly thankful for the chance to brew this beer thanks to your recipe.

Jeff

 
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Old 12-18-2012, 02:52 AM   #50
Satisfaction
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Oct 2011
Brunswick, ME
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Quote:
Originally Posted by scottland View Post
So I really want to try to get this recipe 'right'. It's very close in it's current state, but needs a little tweaking. To do this, I started thinking like a professional brewer, and starting thinking about ingredients at their scale.

Four Peaks brews on a 20bbl brewhouse with 40 and 60bbl fermenters. So every beer is at least brewed twice, sometimes three times for one ferment. Pro brewers have to buy specialty grain in 50lb sacks, and hops in 11 or 44lb bags.

I'm assuming Hop Knot is done in 40bbl fermenters. Knowing the tendency of most professional brewers, all open sacks will be used between those two batches. For example, if they're using Glacier hops, we need to count on at least 11lbs between two batches.

So here's what I came up with:
300lbs of Pale Ale malt (6 sacks)
75lbs C20 (1.5 sacks, the other half sack for the second batch)

5.5lb Magnum @ 90
5.5lb Liberty @ 30
5.5lb Glacier @ 30
5.5lb Cascade in the Whirlpool
5.5lb Simcoe in the Whirlpool
11lb Simcoe Leaf hops in the Hop Back
11lb Cascade Leaf hops in the Hop Back

Dry Hops
11lb Simcoe
11lb Cascade

The IBUs calc out correctly, it's exactly 3.5lbs/bbl of hops, and between the two batches, all hops are in 11lb quantities. I think that's pretty damn close to what Four Peaks brews. So let's scale it down.

10lbs 2-row
3lbs Pale Ale (3.5L)
12oz Crystal 20L

24g Magnum @ 90
24g Liberty @ 30
24g Glacier @ 30
24g Simcoe @ 5
24g Cascade @ 5
48g Simcoe @ 0
48g Cascade @ 0
Dry Hop: 48g each of Simcoe and Cascade
For those that are metric challenged, 24g = 0.86oz, and 48g is 1.75oz.

The recipe looks pretty similar to the one I originally posted. A little less Crystal, a little less bittering, and much more hops in the finish.

Obviously, if you have a hop back, use it. The 5 minute addition is meant to mimic a whirlpool, and the 0min to mimic the hop back. My plan is to add the whirlpool hops at flameout, whirlpool my wort for 15min, the add the hopback hops right before I kick on the chiller.

I'm going to be brewing the revised recipe in a couple months. I'll report back how it turns out.
Some feedback on this recipe, it is dead on. Thank you for posting and figuring it out drinking this version right now and enjoying one of my favorite IPA's!



 
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