FruityHops
Well-Known Member
Bissell Brothers lists the malts, hops, OG, and ABV of Swish on their website along with all the brews they make, so I have a pretty good starting point at least.
Here is what they list :
Malts : 2-Row, Golden Promise, Flaked Wheat
Hops : Mosaic, Citra, Simcoe, Apollo
OG : 1.070
ABV : 8%
For the malts I'm assuming equal parts 2-row and golden promise, with about 10% flaked what as a starting point. Presumably we'll want to mash at a low temp for a double IPA like this to avoid too much sweetness, I'm using 148 F to start with.
Do you think they add dextrose to help dry it out? It isn't listed on their website, but technically it isn't a malt so it could be in there, as they list the malts but not necessarily the whole grist.
The thing that is giving me the most trouble as I'm playing around in my brewing software is the OG of 1.070 yielding an ABV of 8%. That is clearly going to require a highly attenuating yeast. US-05 just might be up to it, but that isn't one of the yeasts usually associated with this NE style of ale.
Finally, the hops. I assume apollo is the bittering hop and the rest are used super late in the boil if at all and used in large amounts after flame-out. I figure starting with equal amounts of simcoe, citra, and mosaic should put me somewhere in the ballpark and then I can tweak from there after tasting the first batch.
Here is what I've come up with to get the numbers to look right for a 3 gallon batch that is easy for me to do in my 7.5 gal kettle with a BIAB setup.
Batch Size : 3 gallons
Efficiency : 70%
OG : 1.070
Grist :
3.6 lbs 2-Row (44%)
3.6 lbs Golden Promise (44%)
1 lb Flaked Wheat (12%)
Mash :
148 F for 60 minutes
Hop Schedule :
12 g Apollo @ 60 minutes (52 IBU)
2 oz Simcoe - Whirlpool @ 150F for 30 minutes
2 oz Citra - Whirlpool @ 150F for 30 minutes
2 oz Mosaic - Whirlpool @ 150F for 30 minutes
1 oz Simcoe - Dry Hop for 4 days
1 oz Citra - Dry Hop for 4 days
1 oz Mosaic - Dry Hop for 4 days
Yeast :
US-05
Attenuation : 81%
FG : 1.012
ABV : 7.67%
I'd love to get input from others, especially relating to yeast selection, whether or not to use dextrose, and the proposed hop schedule and proportions.
Here is what they list :
Malts : 2-Row, Golden Promise, Flaked Wheat
Hops : Mosaic, Citra, Simcoe, Apollo
OG : 1.070
ABV : 8%
For the malts I'm assuming equal parts 2-row and golden promise, with about 10% flaked what as a starting point. Presumably we'll want to mash at a low temp for a double IPA like this to avoid too much sweetness, I'm using 148 F to start with.
Do you think they add dextrose to help dry it out? It isn't listed on their website, but technically it isn't a malt so it could be in there, as they list the malts but not necessarily the whole grist.
The thing that is giving me the most trouble as I'm playing around in my brewing software is the OG of 1.070 yielding an ABV of 8%. That is clearly going to require a highly attenuating yeast. US-05 just might be up to it, but that isn't one of the yeasts usually associated with this NE style of ale.
Finally, the hops. I assume apollo is the bittering hop and the rest are used super late in the boil if at all and used in large amounts after flame-out. I figure starting with equal amounts of simcoe, citra, and mosaic should put me somewhere in the ballpark and then I can tweak from there after tasting the first batch.
Here is what I've come up with to get the numbers to look right for a 3 gallon batch that is easy for me to do in my 7.5 gal kettle with a BIAB setup.
Batch Size : 3 gallons
Efficiency : 70%
OG : 1.070
Grist :
3.6 lbs 2-Row (44%)
3.6 lbs Golden Promise (44%)
1 lb Flaked Wheat (12%)
Mash :
148 F for 60 minutes
Hop Schedule :
12 g Apollo @ 60 minutes (52 IBU)
2 oz Simcoe - Whirlpool @ 150F for 30 minutes
2 oz Citra - Whirlpool @ 150F for 30 minutes
2 oz Mosaic - Whirlpool @ 150F for 30 minutes
1 oz Simcoe - Dry Hop for 4 days
1 oz Citra - Dry Hop for 4 days
1 oz Mosaic - Dry Hop for 4 days
Yeast :
US-05
Attenuation : 81%
FG : 1.012
ABV : 7.67%
I'd love to get input from others, especially relating to yeast selection, whether or not to use dextrose, and the proposed hop schedule and proportions.