joyceman
Well-Known Member
Im looking to do a clone of this beer this weekend and after looking around on the site and the company page I have a working recipe. Im looking to see if anyone has any input on the ingredients. I have a couple of things im shaky about.
7 lbs pils
6 lbs 2 row
1 lb sugar
1/2 lb c60
1 oz warrior 60
.5 columbus 15
.5 amarillo 15
1 columbus 2
1 amarillo 2
1.5 amarillo dryhop
.5 columbus dryhop
wyeast 3944
mash 150 (maybe a protein rest in there as well)
90 minute boil
Ive never used pils grain in an IPA before. It seems appropriate in a Belgian IPA and from what Ive read, Flying Dog and a couple other companies use it in Belgian IPAs. Too much, too little?
Table sugar... It makes sense to drop the FG, but Im wondering if I should sub in candi sugar. The software has FG on this one at 1022. Should I consider dropping some of the grain/sugar and replacing with 2-3 lbs of candi sugar to get a lower FG?
Ive read in a couple of places that Flying Dog uses wit yeast which they call "El Diablo". So Im going with 3944 which Ive used in a couple of wits. Anyone have a good idea for a ferment temp. RB has a decent funk with a little fruit, but to me it seems dominated by the hops. Would fermenting this on the low end, say around 65-66 be appropriate, or would you take into the 70s.
7 lbs pils
6 lbs 2 row
1 lb sugar
1/2 lb c60
1 oz warrior 60
.5 columbus 15
.5 amarillo 15
1 columbus 2
1 amarillo 2
1.5 amarillo dryhop
.5 columbus dryhop
wyeast 3944
mash 150 (maybe a protein rest in there as well)
90 minute boil
Ive never used pils grain in an IPA before. It seems appropriate in a Belgian IPA and from what Ive read, Flying Dog and a couple other companies use it in Belgian IPAs. Too much, too little?
Table sugar... It makes sense to drop the FG, but Im wondering if I should sub in candi sugar. The software has FG on this one at 1022. Should I consider dropping some of the grain/sugar and replacing with 2-3 lbs of candi sugar to get a lower FG?
Ive read in a couple of places that Flying Dog uses wit yeast which they call "El Diablo". So Im going with 3944 which Ive used in a couple of wits. Anyone have a good idea for a ferment temp. RB has a decent funk with a little fruit, but to me it seems dominated by the hops. Would fermenting this on the low end, say around 65-66 be appropriate, or would you take into the 70s.