Hello, all.
We're going to brew up a batch of Jamil's Hope Hammer recipe (recipe below for reference).
I had a couple of specific questions:
I would imagine the dextrose should be added at the end of the boil, maybe with 15 or so minutes remaining?
I've read various things on how long the extract should be in the boil. Do we add the extract at the start of the 90 minute boil, or is it preferable to add it later?
Also, the recipe calls for 3 packs of liquid yeast - is that overkill, or necessary?
Lastly, there's a lot of dry hops going in the secondary - any concerns with filtering those out on bottling day? Would we be better racking to a bucket rather than a carboy?
Any tips/advice greatly appreciated. Thanks, guys!
(Recipe follows)
Hop Hammer
(5 gallons/19 L,
extract with grains)
OG = 1.079 (19.1 °P)
FG = 1.013 (3.3 °P)
IBU = 100+ (315 calculated) SRM = 6 ABV = 8.8%
Ingredients
8.0 lb. (3.63 kg) Briess light liquid malt extract (2 °L)
0.5 lb. (227 g) Great Western wheat liquid malt extract (4 °L)
0.5 lb. (227 g) Great Western crystal malt (40 °L)
1.5 lb. (0.68 kg) corn sugar (0 °L)
26.25 AAU Warrior pellet hops, (1.75 oz./50 g at 15% alpha acids) (90 min.)
22.75 AAU Chinook pellet hops, (1.75 oz./50 g at 13% alpha acids) (90 min.)
12 AAU Simcoe pellet hops, (1.0 oz./28 g at 12% alpha acids) (45 min.)
14 AAU Columbus pellet hops, (1.0 oz./28 g at 14% alpha acids) (30 min.)
15.75 AAU Centennial pellet hops, (1.75 oz./50 g at 9% alpha acids) (0 min.)
12 AAU Simcoe pellet hops, (1.0 oz./28 g at 12% alpha acids) (0 min.)
35 AAU Columbus pellet hops, (2.5 oz./71 g at 14% alpha acids) (dry)
13.5 AAU Centennial pellet hops, (1.5 oz./43 g at 9% alpha acids) (dry)
18 AAU Simcoe pellet hops, (1.5 oz./43 g at 12% alpha acids)(dry)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis Safale US-05 yeast
Step by Step
Mill or coarsely crack the specialty malts. Mix them well and place loosely in a grain bag. Steep the bag in 1⁄2 gallon (~2 liters) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume around 6.5 gallons (24.4 L) and the gravity is 1.061 (15.0 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes after adding the bittering hops. Add the other hop additions according to the schedule and Irish moss or other kettle finings at 15 minutes left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.
Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67 °F (19 °C), slowly raising the temperature to 70 °F (21 °C) as the fermentation begins to slow. With healthy yeast, fermentation should be complete in a week, but don't rush it.
As soon as the bulk of the yeast begins to drop, transfer the beer to a second fermenter and add the dry hops. The pellets should break up and eventually settle to the bottom of the fermenter. This might take a few days, so don't panic. Let the beer sit on the hops for another 7 days, approximately 7 to 10 days total.
Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.
We're going to brew up a batch of Jamil's Hope Hammer recipe (recipe below for reference).
I had a couple of specific questions:
I would imagine the dextrose should be added at the end of the boil, maybe with 15 or so minutes remaining?
I've read various things on how long the extract should be in the boil. Do we add the extract at the start of the 90 minute boil, or is it preferable to add it later?
Also, the recipe calls for 3 packs of liquid yeast - is that overkill, or necessary?
Lastly, there's a lot of dry hops going in the secondary - any concerns with filtering those out on bottling day? Would we be better racking to a bucket rather than a carboy?
Any tips/advice greatly appreciated. Thanks, guys!
(Recipe follows)
Hop Hammer
(5 gallons/19 L,
extract with grains)
OG = 1.079 (19.1 °P)
FG = 1.013 (3.3 °P)
IBU = 100+ (315 calculated) SRM = 6 ABV = 8.8%
Ingredients
8.0 lb. (3.63 kg) Briess light liquid malt extract (2 °L)
0.5 lb. (227 g) Great Western wheat liquid malt extract (4 °L)
0.5 lb. (227 g) Great Western crystal malt (40 °L)
1.5 lb. (0.68 kg) corn sugar (0 °L)
26.25 AAU Warrior pellet hops, (1.75 oz./50 g at 15% alpha acids) (90 min.)
22.75 AAU Chinook pellet hops, (1.75 oz./50 g at 13% alpha acids) (90 min.)
12 AAU Simcoe pellet hops, (1.0 oz./28 g at 12% alpha acids) (45 min.)
14 AAU Columbus pellet hops, (1.0 oz./28 g at 14% alpha acids) (30 min.)
15.75 AAU Centennial pellet hops, (1.75 oz./50 g at 9% alpha acids) (0 min.)
12 AAU Simcoe pellet hops, (1.0 oz./28 g at 12% alpha acids) (0 min.)
35 AAU Columbus pellet hops, (2.5 oz./71 g at 14% alpha acids) (dry)
13.5 AAU Centennial pellet hops, (1.5 oz./43 g at 9% alpha acids) (dry)
18 AAU Simcoe pellet hops, (1.5 oz./43 g at 12% alpha acids)(dry)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis Safale US-05 yeast
Step by Step
Mill or coarsely crack the specialty malts. Mix them well and place loosely in a grain bag. Steep the bag in 1⁄2 gallon (~2 liters) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume around 6.5 gallons (24.4 L) and the gravity is 1.061 (15.0 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes after adding the bittering hops. Add the other hop additions according to the schedule and Irish moss or other kettle finings at 15 minutes left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.
Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67 °F (19 °C), slowly raising the temperature to 70 °F (21 °C) as the fermentation begins to slow. With healthy yeast, fermentation should be complete in a week, but don't rush it.
As soon as the bulk of the yeast begins to drop, transfer the beer to a second fermenter and add the dry hops. The pellets should break up and eventually settle to the bottom of the fermenter. This might take a few days, so don't panic. Let the beer sit on the hops for another 7 days, approximately 7 to 10 days total.
Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.