CBMbrewer
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- Nov 30, 2011
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Green Flash Hop Head Red
5 gallon batch
OG 1.062
FG 1.012
IBU 70
9# 2-row
3# light Munich
1# carapills
1# c-120
60 min .75oz colombus
10min .35oz colombus
10min 1.5oz amarillo
5 min .5oz amarillo
1 min 1oz amarillo
Dry hop 3oz amarillo
Mash at 155F
Wyeast 1056 ferment at 65 for 2 weeks
It's not a clone, but it is a damn tasty red IPA. Came out much dryer then I would have liked. Degassed sample of GF hop head red was 1.018. Next time I will mash at closer to 157F and up the 2-row to get an OG of 1.07. Hops are almost dead on though. Needs some medium crystal.
Lot of good info on these threads if you want to tweak it yourself.
https://www.homebrewtalk.com/f12/green-flash-hop-head-red-174542/
https://www.homebrewtalk.com/f36/green-flash-hop-head-recipe-97290/
This should be a dead on clone.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results.
SG 1069
79% apparent attenuation
FG 1013-1014
SRM 8.8
7.4% abv
IBUs
90 minute boil
WLP001. Ferment starting at 68F, let it increase to 72F over the course of fermentation.
14 lbs US 2 row
1.31 lbs Crystal 40 (substituted for Carastan)
1.31 lbs Carapils
0.5oz simcoe @90m
0.25oz simcoe @60m
0.25oz columbus @60m
0.25oz simcoe @30m
0.25oz columbus @30m
0.75oz simcoe @15m
0.75oz columbus @15m
1oz cascade @10m
0.5oz columbus @1m
0.5oz simcoe @1m
0.5oz each of amarillo, simcoe, columbus, centennial, and cascade for dry hop.
Mash @ 152F for 35m or until conversion
Mash out @ 168F
Sparge @ 170F
Tasty mentioned adding gypsum, but did not specifiy further. Nathan recommended finding the water report for Santa Cruz, CA. He then said that water additions probably don't play a huge role in this particular beer.
Tasty and Nathan recommending either adding 0.5oz columbus @90m or increasing the simcoe to 1oz @90m.
As for the imperial?
I'd say go real simple with the grain bill. 2-row, carapils, maybe some munich or a touch of medium crystal. Actually, I wouldn't be too surprised if the grain bill is pretty similar to the the West Coast. I'd mash at around 150F with a clean american ale yeast like 1056. Definitely hop burst this beast with a combo of nugget and summit with a small addition at 60.
I talked to Chuck Silva a couple of months ago about a few of their beers. I know they dry hop with just summit and do it cold, he did say the grain bill is pretty simple but didn't give specifics. I think its been mentioned already you could e-mail them. He was really helpful and seemed like a good guy.
Hope this all helps!
Be sure to post back with recipe and results.
5 gallon batch
OG 1.062
FG 1.012
IBU 70
9# 2-row
3# light Munich
1# carapills
1# c-120
60 min .75oz colombus
10min .35oz colombus
10min 1.5oz amarillo
5 min .5oz amarillo
1 min 1oz amarillo
Dry hop 3oz amarillo
Mash at 155F
Wyeast 1056 ferment at 65 for 2 weeks
It's not a clone, but it is a damn tasty red IPA. Came out much dryer then I would have liked. Degassed sample of GF hop head red was 1.018. Next time I will mash at closer to 157F and up the 2-row to get an OG of 1.07. Hops are almost dead on though. Needs some medium crystal.
Lot of good info on these threads if you want to tweak it yourself.
https://www.homebrewtalk.com/f12/green-flash-hop-head-red-174542/
https://www.homebrewtalk.com/f36/green-flash-hop-head-recipe-97290/
This should be a dead on clone.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results.
SG 1069
79% apparent attenuation
FG 1013-1014
SRM 8.8
7.4% abv
IBUs
90 minute boil
WLP001. Ferment starting at 68F, let it increase to 72F over the course of fermentation.
14 lbs US 2 row
1.31 lbs Crystal 40 (substituted for Carastan)
1.31 lbs Carapils
0.5oz simcoe @90m
0.25oz simcoe @60m
0.25oz columbus @60m
0.25oz simcoe @30m
0.25oz columbus @30m
0.75oz simcoe @15m
0.75oz columbus @15m
1oz cascade @10m
0.5oz columbus @1m
0.5oz simcoe @1m
0.5oz each of amarillo, simcoe, columbus, centennial, and cascade for dry hop.
Mash @ 152F for 35m or until conversion
Mash out @ 168F
Sparge @ 170F
Tasty mentioned adding gypsum, but did not specifiy further. Nathan recommended finding the water report for Santa Cruz, CA. He then said that water additions probably don't play a huge role in this particular beer.
Tasty and Nathan recommending either adding 0.5oz columbus @90m or increasing the simcoe to 1oz @90m.
As for the imperial?
I'd say go real simple with the grain bill. 2-row, carapils, maybe some munich or a touch of medium crystal. Actually, I wouldn't be too surprised if the grain bill is pretty similar to the the West Coast. I'd mash at around 150F with a clean american ale yeast like 1056. Definitely hop burst this beast with a combo of nugget and summit with a small addition at 60.
I talked to Chuck Silva a couple of months ago about a few of their beers. I know they dry hop with just summit and do it cold, he did say the grain bill is pretty simple but didn't give specifics. I think its been mentioned already you could e-mail them. He was really helpful and seemed like a good guy.
Hope this all helps!
Be sure to post back with recipe and results.
