Brooklyn Blast Pale Ale ???

I just had a few pints of Brooklyn brewery's Blast Pale Ale on tap. Its a Double IPA i found awsome.My first reaction is to see if i can clone it. but not only i can't find a homebrew recipe for such a tasty brew. I cant find one post on the beer anywhere. brooklyns website doesnt even list it. Has anyone else tryed this? I do know my skill level and im not that good to attempt to clone this beer, but cloning it would be my goal.

 

Haven't had it, but a quick google search turned up some info on the hopping schedule:

So we use the bright citrusy American hops to bring the noise and earthy English hops to build the foundation of a hop monster brandishing five pounds of hops per barrel with considerable finesse. The varieties are half American, half English and the malts bring solidity, balance and beautiful flavors to a golden beer that's ludicrously hoppy, strangely quaffable and oddly compelling. You won't even know what hit you.

Style: Double / Imperial IPA. Golden and assertively hopped “San Diego strong pale ale”. Hopped with eight varieties, half American and half
British: Ahtanum, Cascade, Palisade, Willamette, East Kent Goldings, Fuggles, Challenger, and Northdown.

I would go simple on the malt bill (lots of pale, maybe a touch of carapils and medium crystal). OG is probably around 1.075-1.080. Go with the american or english yeast strain of your choice (not sure what they use, just make sure to pitch a big, healthy starter). Add the English varieties in the early-mid boil and the American later. Aim for 80+ IBUs and maybe an ounce each of the American hops in the last 10 minutes of the boil. I would dry hop with another 2+ oz after primary fermentation finishes.

 

Digging up this old thread. I had a glass of this today at my local pub, WOW!! I must say with all the hoop-la that goes with big IPA's, this one exceeded my expectations. It def holds its own with the other big boys!

Looking it up on the web I didn't find much info on it. Not even the brooklyn site, I was hoping i could buy a few bottles.

Anyone had this?!?!

Cheers

 

This is one of the best DIPA's I've ever had... The crazy thing is that it drinks like a 5% beer even though it comes in a 9%. I had it at the Brooklyn Brewery tasting room so it was about as fresh as you could get, and the aroma was just amazing... like I'm standing over the brew kettle right when I dumped a bunch of hops in.

Based on the info given on Brooklyn Brewery's website, they use 9 hop varieties and they use 5 lb. hops / barrel which translates to ~13 oz./5 gallon batch. Also, I read on this website that they use 8 different hops in the dry hopping.

Brooklyn is reporting IBUs of only 53, which seems ridiculously low, and I had a hard time figuring out a recipe with 13 oz. of hops and that low an IBU level.

But, here is my attempt at a clone recipe... Any critiques on this before I try to brew it? I tried to keep the citrusy hops toward the end of the boil because in my recollection I wasn't picking up a lot of English hop aroma. Also, I'm using cane sugar to help dry it out.


Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.078 SG
Estimated Color: 8.0 SRM
Estimated IBU: 70.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 12.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 43.5 %
6 lbs 12.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 2 43.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 3.2 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 3.2 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6
6.5 %

0.50 oz Northdown [8.50 %] - First Wort 90.0 min Hop 5 14.4 IBUs

0.50 oz Fuggles [4.50 %] - Boil 60.0 min Hop 7 6.5 IBUs
0.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 8 7.9 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 45.0 Hop 9 6.6 IBUs
0.50 oz Willamette [5.50 %] - Boil 45.0 min Hop 10 7.3 IBUs
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 11 8.7 IBUs
0.50 oz Challenger [7.50 %] - Boil 20.0 min Hop 12 6.5 IBUs
0.50 oz Palisade [7.50 %] - Boil 20.0 min Hop 13 6.5 IBUs
1.00 oz Ahtanum [6.00 %] - Boil 10.0 min Hop 14 6.3 IBUs
1.50 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 15 0.0 IBUs
1.00 oz Ahtanum [6.00 %] - Aroma Steep 0.0 min Hop 16 0.0 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 0.0 m Hop 17 0.0 IBUs

1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 18 -

1.00 oz Ahtanum [6.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 20 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 21 0.0 IBUs
0.25 oz Challenger [7.50 %] - Dry Hop 0.0 Days Hop 22 0.0 IBUs
0.25 oz Fuggles [4.50 %] - Dry Hop 0.0 Days Hop 23 0.0 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Dry Hop 0 Hop 24 0.0 IBUs
0.25 oz Palisade [7.50 %] - Dry Hop 0.0 Days Hop 25 0.0 IBUs
0.25 oz Willamette [5.50 %] - Dry Hop 0.0 Days Hop 26 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 15 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.13 qt of water at 163.5 F 148.0 F 90 min
Sparge: Fly sparge with 4.95 gal water at 168.0 F

 

this looks spot on from what i've been reading.. well done!

have you brewed it? how close does it come?

I'm not up to all-grain yet, wondering if i should stockpile this recipe for when i get there or attempt to extract-ize this recipe.. thoughts?

 

Thanks! I haven't brewed it yet... I decided to get seasonal brew out of the way (Pumpkin Ale) before getting to work sourcing all the hops for this.

It should be straightforward to convert this to extract, especially now that liquid Maris Otter extract is available (Northern Brewer sells it). Just replace the Pilsner malt and Maris Otter malt with 5.25 lb. of Pilsner LME and 5.25 lb. of Maris Otter LME, respectively, and you should be good to go. I'm tempted to do an extract batch myself, or at least partial mash, because I only have a 5 gallon MLT and it won't hold all that grain.

Also, I've been playing around with the hopping schedule a little, trying to do more late hopping and aroma hops to cut down on the bitterness. Here's my latest version:

0.34 oz Northdown [8.50 %] - First Wort 90.0 min Hop 10 12.4 IBUs

0.34 oz Fuggles [4.50 %] - Boil 60.0 min Hop 12 6.0 IBUs
0.34 oz Willamette [5.50 %] - Boil 60.0 min Hop 13 7.3 IBUs
0.34 oz Goldings, East Kent [5.00 %] - Boil 45.0 min Hop 14 6.0 IBUs
0.34 oz Willamette [5.50 %] - Boil 45.0 min Hop 15 6.5 IBUs
0.34 oz Centennial [10.00 %] - Boil 20.0 min Hop 16 4.5 IBUs
0.34 oz Challenger [7.50 %] - Boil 20.0 min Hop 17 3.4 IBUs
0.34 oz Palisade [7.50 %] - Boil 20.0 min Hop 18 3.4 IBUs
0.68 oz Ahtanum [6.00 %] - Boil 10.0 min Hop 19 3.2 IBUs

1.50 oz Simcoe [13.00 %] - Aroma Steep 20.0 min Hop 20 0.0 IBUs
1.00 oz Ahtanum [6.00 %] - Aroma Steep 20.0 min Hop 21 0.0 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 20.0 min Hop 22 0.0 IBUs

1.25 oz Ahtanum [6.00 %] - Dry Hop 0.0 Days Hop 24 0.0 IBUs
1.25 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 25 0.0 IBUs
1.25 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 26 0.0 IBUs
0.25 oz Challenger [7.50 %] - Dry Hop 0.0 Days Hop 27 0.0 IBUs
0.25 oz Fuggles [4.50 %] - Dry Hop 0.0 Days Hop 28 0.0 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Dry Hop 0.0 Days Hop 29 0.0 IBUs
0.25 oz Palisade [7.50 %] - Dry Hop 0.0 Days Hop 30 0.0 IBUs
0.25 oz Willamette [5.50 %] - Dry Hop 0.0 Days Hop 31 0.0 IBUs

 

I'm playing with this as well. I'm trying to figure out a yeast that I can attenuate a 1078 (18.8 degrees plato per Brooklyn's website) to 9%. So far I'm having to use the san diego super from white labs, maximize the expected attenuation at 83% and I'm still only at 8.8% abv. None of the english yeasts I'm looking at are even close to that.

Parameters we think we know:

Grain is a mix of maris otter and german pilsner. Going to have to bring in some crystal to bring up the srm to the expected range. I'm also using 2 lbs of dextrose to dry it out a little (10 gallon batch so adjust accordingly). I don't remember this being a malty beer.

Lots of hops, but a lots of late additions keeping the IBU down to 53. I'm using the english hops for bittering in the first part of the boil, and the american hops from 20 minutes on to get where I need to be. Dryhopping with a mix of everything, but mostly simcoe and centennial.

Gravity of 1078 (18.8 degrees plato per Brooklyn's own website)
SRM of 9 from what I'm finding
ABV of 9%
I've seen Wyeast 1098 (british ale) mentioned, but not sure how it's attenuating out to the 9% even at it's upper range of attenuation. It does have the alcohol tolerance for a 9% abv though. I'm going to pitch a massive starter and see how it goes but figure I'm going to end up in the 7.8% range. It has to get down to 1011 (86.5% attenuation) and the yeast's expected attenuation only goes up to 75%.

 

I have an older guesstimation in my hopville recipes, but I never got around to perfecting or brewing the recipe. BLAST is a top tier IIPA for sure, but I've had better since then.

http://hopville.com/recipe/1699280

5.5 Gallon Batch
90 Minute Mash @ 149 F
90 Minute Boil
13.5 oz. total hops

53 IBUs seems like they don't consider the IBUs contributed by the lengthy flameout / hopstand. Actual IBUs may very well be 80+ like Oldsock said.

83% Gleneagles Floor-Malted Maris Otter (or Golden Promise)
11% Weyermann Floor-Malted Bohemian Pilsner Malt
6% Dextrose

Admiral, Pilgrim, or Northdown for bittering (choice of bittering hops have changed over the years)
Challenger & Fuggles as mid charges
EKG in the late boil
Ahtanum, Palisades, & Centennial at direct flameout
Ahtanum, Palisades, Centennial, Simcoe, & Willamette for the warm aroma steep
Ahtanum, Palisades, Centennial, Simcoe, Willamette, EKG, Challenger, & Fuggles for the dryhop

Wyeast 1098 @ 67 F

I've hit 84% attentuation with this yeast when mashing low and long in addition to using sugar. It has a metallic off flavor when fermented in the low 60s, so try to keep it at 67 F.

 

Old thread, but wondering if anyone has updates on a Partial Mash for this amazing brew??? I would love to make something like it!

 

Appreciate this is an old thread, but Brooklyn now list the ingredients (malts and hops) they use for their beers on their website. It looks like some of the posted recipes are a way off and would still need to know the hopping schedule for more insight, but have a look here.

As an aside - I am extremely new to the homebrew game and would be interested if anyone has any success at making this clone, if they could perhaps add some guidance as to an all extract version for this. I can get my hands on all of the hops and also maris otter and pilsner LME. I would have a go at experimenting, but unsure about sugars - looks like it could be quite expensive to hit the right OG using only the LME.