Ok all, I've been talking with M00ps about a crazy experiment here. I'm going to be doing a small, 2 gallon batch with 1lb. of Belma Hops.
The goal is to establish a base to expand upon the TH style. I have several ideas to explore, but this first round is going to be start to expand upon based on my findings. Might want to sit down, this is going to be a long one.
HOME BREW RECIPE:
Title: Belma BIAB
Author: Mike Strasser
[email protected]
Brew Method: Stovetop BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Boil Size: 2.75 gallons
Boil Gravity: 1.050
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.069
Final Gravity: 1.017
(will drop with addition of second yeast; software does not account)
ABV (standard): 6.84%
IBU (tinseth): 68.4
SRM (morey): 7.4
FERMENTABLES:
3.4 lb - American - Pale 2-Row (62.6%)
12.8 oz - Flaked Oats (14.7%)
12.8 oz - American - White Wheat (14.7%)
3.2 oz - German - Acidulated Malt (3.7%)
2 oz - American - Caramel / Crystal 60L (2.3%)
1.5 oz - Canadian - Honey Malt (1.7%)
HOPS:
.25 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 15 min, IBU: 68.4
.25 oz - Belma, Type: Pellet, AA: 9.4, Use: Aroma for 5 min
3 oz - Belma, Type: Pellet, AA: 9.4, Use: Whirlpool for 30 min at 150 °F
3 oz - Belma, Type: Pellet, AA: 9.4, Use: Dry Hop for 4 days (
See notes below for experimenting with dry hop using Citra)
MASH GUIDELINES:
1) Decoction, Temp: 158 F, Time: 60 min, Amount: 8.25 qt
OTHER INGREDIENTS:
0.25 tsp - Gypsum, Time: 0 min, Type: Fining, Use: Mash
0.25 tsp - Gypsum, Time: 10 min, Type: Fining, Use: Boil
0.75 tbsp - Yeast Nutrient, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Wyeast - London Ale III 1318
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 67 F
Additional Yeast: Safale US05
NOTES:
Mash 158*F for 1 Hour.
Pitch WY1318.
At 75% attenuation, Add Dry Hop + Re Hydrated US05.
Raise Temp To Finish.
Bottle Fresh to 2.4 C02
Experiment 1
At Dry Hop - Agitate Wort To Suspend Yeast
Split Batch into Equal 1 Gallon
Label Each Carboy; #1 #2
#1 Will Be Dry Hopped With Only 4oz Belma
#2 Will Be Dry Hopped With Only 4oz Citra
Bottle and compare aroma and flavor differences. Goal is to determine whether dry hop imparts any taste / juicyness / aroma akin to TH. There are loads of citra in TH aroma, yet with different hop flavor.
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Now, with that out of the way I'm hoping to get a close base for a solid hop juice recipe. Based on my findings, I will adjust as needed. The ultimate goal would be to have a solid base with interchangeable aroma hops and blends to achieve different flavors. This seems to be a common practice at TH (see julius / alter ego)
In the future, I intend to experiment with a dry hop or even hopping at bottling. Recently I had "Stereo" from Stillwater. It had great aroma and excellent flavor and there was clearly pulverized hop matter floating around in the bottle. My idea was to pulverize the hop pellets, and experiment in adding this powder at bottling to each bottle in order to essentially condition and aid in keeping strong aroma in the bottled beer for a longer time.
Thoughts?
What suggestions, ideas, recommendations do you have? I'm hoping to have a brew day this weekend.