ohiobrewtus
Well-Known Member
I'm either insane or I'm a genius (my money is on the former). I normally don't post recipes for review but before I put all these hops into one brew I thought I'd get some feedback form the collective.
Let me state that this beer is meant to be a completely over-the-top novelty beer. I know that this is an insane amount of hops and that's kind of the point.
This recipe is based on Hopacles '07 (reviews here and here), and given the feedback that I received I want to dry this beer out quite a bit so that it's not mistaken for a hopped up barleywine as the previous version finished much too thick and a bit sweet.
The mash temp and length are based upon a Biere de Garde that I did recently. I mashed it at 148 (or 149 - can't remember off the top of my head) for 90 minutes and added 1# of table sugar and 1# of Amber Belgian Candi sugar. It started at 1.080 and finished at 1.006. Obviously the Wyeast 3725 that I used with the Biere de Garde, combined with the fermentation temps that I used on the Biere de Garde were unique in getting that beer down that low. I'm looking to get Hopacles '08 down to about 1.010 - 1.012 so hopefully the combination of the lower mash temp + the 90 minute mash + the 2# of simple sugars will give me the dry finish that I'm looking for.
I also adjusted the recipe to end up with roughly the same theoretical IBU's as last year's recipe (spare me the "100 IBU's are the limit that anyone can taste" arguement please). This may seem odd since last year's only used 13 oz. and this year's will use 21 oz., but based on Hopacles '07 I wanted to get a MUCH stronger nose in this beer, along with much more hop flavor to go along with the smack-you-in-the-face bitterness.
Due to the large volume of hops involved, I adjusted this recipe to result in 6.5 gallons into primary. Hopacles '07 was brewed based on 5.5 galons and only resulted in about 4.5-4.75 gallons in the keg due to absorption by hop pellets. I want to make damn sure that I have 5 gallons to bottle/keg this year. The grainbill and hopbill were adjusted acordingly based on the increased volume.
In case you're wondering - yes, I have all of these hops in stock , with about 5 lb. to spare. Finding deals on hops and buying them up has become a bit of a compulsion for me lately. :rockin:
Recipe Specifications
--------------------------
Batch Size: 6.50 gal
Boil Size: 8.54 gal
Estimated OG: 1.102 SG
Estimated Color: 12.1 SRM
Estimated IBU: 299.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.83 %
5.00 lb Munich Malt (9.0 SRM) Grain 21.74 %
2.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.70 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.35 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
1.00 lb Melanoiden Malt (20.0 SRM) Grain 4.35 %
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 52.1 IBU
3.00 oz Warrior [16.40 %] (60 min) Hops 91.5 IBU
3.00 oz Simcoe [13.00 %] (60 min) Hops 72.6 IBU
2.00 oz Amarillo Gold [8.50 %] (60 min) (Mash HopHops 6.3 IBU
1.00 oz Warrior [15.00 %] (60 min) (First Wort HoHops 30.7 IBU
2.00 oz Cascade [5.50 %] (60 min) Hops 20.5 IBU
1.00 oz Simcoe [13.00 %] (15 min) Hops 12.0 IBU
1.00 oz Amarillo Gold [10.00 %] (10 min) Hops 6.7 IBU
2.00 oz Amarillo Gold [10.00 %] (5 min) Hops 7.4 IBU
2.00 oz Amarillo Gold [10.00 %] (Dry Hop 21 days)Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 21 days) Hops -
2.00 tsp Irish Moss (Boil 15.0 min) Misc
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.70 %
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 6.51 gal of water at 165.3 F 150.0 F
Let me state that this beer is meant to be a completely over-the-top novelty beer. I know that this is an insane amount of hops and that's kind of the point.
This recipe is based on Hopacles '07 (reviews here and here), and given the feedback that I received I want to dry this beer out quite a bit so that it's not mistaken for a hopped up barleywine as the previous version finished much too thick and a bit sweet.
The mash temp and length are based upon a Biere de Garde that I did recently. I mashed it at 148 (or 149 - can't remember off the top of my head) for 90 minutes and added 1# of table sugar and 1# of Amber Belgian Candi sugar. It started at 1.080 and finished at 1.006. Obviously the Wyeast 3725 that I used with the Biere de Garde, combined with the fermentation temps that I used on the Biere de Garde were unique in getting that beer down that low. I'm looking to get Hopacles '08 down to about 1.010 - 1.012 so hopefully the combination of the lower mash temp + the 90 minute mash + the 2# of simple sugars will give me the dry finish that I'm looking for.
I also adjusted the recipe to end up with roughly the same theoretical IBU's as last year's recipe (spare me the "100 IBU's are the limit that anyone can taste" arguement please). This may seem odd since last year's only used 13 oz. and this year's will use 21 oz., but based on Hopacles '07 I wanted to get a MUCH stronger nose in this beer, along with much more hop flavor to go along with the smack-you-in-the-face bitterness.
Due to the large volume of hops involved, I adjusted this recipe to result in 6.5 gallons into primary. Hopacles '07 was brewed based on 5.5 galons and only resulted in about 4.5-4.75 gallons in the keg due to absorption by hop pellets. I want to make damn sure that I have 5 gallons to bottle/keg this year. The grainbill and hopbill were adjusted acordingly based on the increased volume.
In case you're wondering - yes, I have all of these hops in stock , with about 5 lb. to spare. Finding deals on hops and buying them up has become a bit of a compulsion for me lately. :rockin:
Recipe Specifications
--------------------------
Batch Size: 6.50 gal
Boil Size: 8.54 gal
Estimated OG: 1.102 SG
Estimated Color: 12.1 SRM
Estimated IBU: 299.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.83 %
5.00 lb Munich Malt (9.0 SRM) Grain 21.74 %
2.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.70 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.35 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
1.00 lb Melanoiden Malt (20.0 SRM) Grain 4.35 %
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 52.1 IBU
3.00 oz Warrior [16.40 %] (60 min) Hops 91.5 IBU
3.00 oz Simcoe [13.00 %] (60 min) Hops 72.6 IBU
2.00 oz Amarillo Gold [8.50 %] (60 min) (Mash HopHops 6.3 IBU
1.00 oz Warrior [15.00 %] (60 min) (First Wort HoHops 30.7 IBU
2.00 oz Cascade [5.50 %] (60 min) Hops 20.5 IBU
1.00 oz Simcoe [13.00 %] (15 min) Hops 12.0 IBU
1.00 oz Amarillo Gold [10.00 %] (10 min) Hops 6.7 IBU
2.00 oz Amarillo Gold [10.00 %] (5 min) Hops 7.4 IBU
2.00 oz Amarillo Gold [10.00 %] (Dry Hop 21 days)Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 21 days) Hops -
2.00 tsp Irish Moss (Boil 15.0 min) Misc
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.70 %
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 6.51 gal of water at 165.3 F 150.0 F