I was searching online for a way to make a better extract IPA and came across this artical in the Austrailian magazine Beer and Brewer. John Palmer and Jamil Zainasheff give advice on using distilled water and adding Gypsum to accentuate the hops. They also give a recipe for Derecho IPA which has a method of brewing I have never heard of, and seems go against traditional methods of brewing. You essentially make a hop tea and add all if the malt at flame-out.
Here is the link.
http://beerandbrewer.worldsecuresys...cipe---john-palmer-and-jamil-zainasheffs-ipa/
Here is the recipe and method.
DERECHO IPA
Expected Brew Figures OG: 1061 FG: 1015 ABV: 6.4% IBU: 62 Final Volume: 20 litres
INGREDIENTS 3.5 kg Pale or Light Dry Malt Extract 45g of Cascade (9%) 30g of Columbus (14%) 60g of Amarillo (8.5%) 15g of Simcoe (13%)
METHOD
1. In 1-2 litres of water boil 30g of Cascade and 15g of Columbus for 30 minutes.
2. After 15 minutes add 30g of Amarillo and 15g of Simcoe.
3. Turn off the heat and then add 15g of Cascade and 15g of Columbus and leave for 10-15 minutes.
4. Dissolve the dry malt extract in hot/boiling water.
5. Chill if you have a heat exchange unit – otherwise use chilled water to bring down temperature in fermenter.
6. Add the liquid (wort) and ferment until gravity is consistent over two days. Final Gravity should be about 1015.
7. Add 30g of Amarillo in a hop bag and dry hop for four days.
8. Bottle or keg as normal, then enjoy!
I tried to enter this method into beersmith and came out with a way to low 1.7 Ibu's so Im not sure what I did wrong, or if this recipe is flat wrong.
A few questions.
Has anyone tried this particular method with any success?
Wouldnt boiling 1 or 2 liters of water make a huge difference in hop utilization? Which is right? Shouldnt it be higher like most recipes call for in a boil?
Can someone more adept with beersmith enter this recipe and come out close to 62 ibu's, and tell me what the entered into the "equipment" fields?
When its instructed to disolve the DME in hot/boiling water, are they suggesting adding it to the boiled hop tea or a seperate pot? I would think adding 7lbs of DME to 1 or 2 liters of water would make DME cement!
If I am reading this correctly it seems I would be topping off with 16-17 liters of water?
Beersmith shows Cascade hops to be closer to 5% than the 9% in this recipe. Is this a misprint or have cascade hops increased their acid levels?
I have always thought a hot and cold break were both inportant to good brewing, this method doesnt look like it will create either in relation to the malt, would this pose a problem?
What am I missing so I can wrap my brain around this as it is written? Or did John and Jamil down a couple cases of Derecho before they wrote this?
Here is the link.
http://beerandbrewer.worldsecuresys...cipe---john-palmer-and-jamil-zainasheffs-ipa/
Here is the recipe and method.
DERECHO IPA
Expected Brew Figures OG: 1061 FG: 1015 ABV: 6.4% IBU: 62 Final Volume: 20 litres
INGREDIENTS 3.5 kg Pale or Light Dry Malt Extract 45g of Cascade (9%) 30g of Columbus (14%) 60g of Amarillo (8.5%) 15g of Simcoe (13%)
METHOD
1. In 1-2 litres of water boil 30g of Cascade and 15g of Columbus for 30 minutes.
2. After 15 minutes add 30g of Amarillo and 15g of Simcoe.
3. Turn off the heat and then add 15g of Cascade and 15g of Columbus and leave for 10-15 minutes.
4. Dissolve the dry malt extract in hot/boiling water.
5. Chill if you have a heat exchange unit – otherwise use chilled water to bring down temperature in fermenter.
6. Add the liquid (wort) and ferment until gravity is consistent over two days. Final Gravity should be about 1015.
7. Add 30g of Amarillo in a hop bag and dry hop for four days.
8. Bottle or keg as normal, then enjoy!
I tried to enter this method into beersmith and came out with a way to low 1.7 Ibu's so Im not sure what I did wrong, or if this recipe is flat wrong.
A few questions.
Has anyone tried this particular method with any success?
Wouldnt boiling 1 or 2 liters of water make a huge difference in hop utilization? Which is right? Shouldnt it be higher like most recipes call for in a boil?
Can someone more adept with beersmith enter this recipe and come out close to 62 ibu's, and tell me what the entered into the "equipment" fields?
When its instructed to disolve the DME in hot/boiling water, are they suggesting adding it to the boiled hop tea or a seperate pot? I would think adding 7lbs of DME to 1 or 2 liters of water would make DME cement!
If I am reading this correctly it seems I would be topping off with 16-17 liters of water?
Beersmith shows Cascade hops to be closer to 5% than the 9% in this recipe. Is this a misprint or have cascade hops increased their acid levels?
I have always thought a hot and cold break were both inportant to good brewing, this method doesnt look like it will create either in relation to the malt, would this pose a problem?
What am I missing so I can wrap my brain around this as it is written? Or did John and Jamil down a couple cases of Derecho before they wrote this?