Anyone try the double sunshine clone recipe from BYO?

[LJvermonster]

Is this beer 6.3% because you're batch size was bigger with the same amount of ingredients? I know the actual beer is 8% ABV.

 

[Braufessor]

Is this beer 6.3% because you're batch size was bigger with the same amount of ingredients? I know the actual beer is 8% ABV.

Yes - I used the amt. of grain to make 5 gallons, but made a 6.25 (ish) gallon batch with it...... Probably just check out the photo on page 1 of the link I put in there.... that is the actual BYO article/recipe.

 

[LJvermonster]

For those who brewed this is recommends transferring to a secondary. Did anyone try it leaving everything in the primary?

 

[Braufessor]

For those who brewed this is recommends transferring to a secondary. Did anyone try it leaving everything in the primary?

I did all primary. went about 12 days or so ferment and then put dry hops in for 4 days, cold crashed the 4th day, transferred to Keg. I have SS Brew Bucket, so it does a pretty decent job of dropping most of the hop particle into the cone shaped bottom. I may try the next batch with a move to a secondary at the time of dry hopping.

 

[BreezyBrew]

I have found "homebrew" citra hops to be hit and miss with onion/garlic flavors. Still nice hops - but there was NONE of that in Double Sunshine. It was all citrus, and bright.

First of all, thanks for all of your excellent information! It definitely makes me want to brew this soon!

As for the onion/garlic flavors and Citra hops.... I definitely have gotten this and thought it was something with my process. What do you think this is from?
That's definitely a concern of mine considering that boatload of citra.

 

[Braufessor]

I am on my third 1 lb bag this year - so far, they have all been quite good. I had a bag last year that I was not real fond of. I basically get all my hops from LHBS or other sources - but always HopUnion, nitrogen flushed 1lb bags.
As far as what it is from..... hops are living things - can't always control them the way we would like I suppose. Growing conditions, too wet, too dry, too hot, too cold, harvesting too early, too late, handling..... hard to say for sure.
Like I said though - all 3 pounds I have used so far this year have been nice.

 

[Braufessor]

Now that I have some time - here is the BYO clone recipe as presented in October 2013 Issue:

OG = 1.074
FG = 1.013
IBU = 100+
SRM = 6
ABV = 8%

FOR 5 GALLON BATCH

9.5lbs 2 row
2.5lbs Vienna
1lb Flaked Oats
12 ounces Carapils
6 ounces Caramunich
1lb Corn Sugar (10 minutes left in boil)

60 min. = .75 oz. Columbus
20 min. = 1 oz. Citra
5 min. = 3 oz. Citra
Flameout = 3 oz. Citra - whirlpool and let sit for 30 minutes in hot wort before chilling all the way down.
Dry hop = 3 oz. Citra - suggests that at 7-10 days to cool beer down to 55 degrees and dump yeast/secondary vessel. Add dry hops for 4-7 days at 55-57 degrees.

1056 or US05 Yeast

Mash @ 152 for 45 minute, then raise to mash out temps.

Extract - 6.6lbs light liquid malt extract instead of 2 row. Minimash all the other grains as listed. use 1.5lbs corn sugar instead of 1lb. The rest the same.

 

[BreezyBrew]

Now that I have some time - here is the BYO clone recipe as presented in October 2013 Issue:

OG = 1.074
FG = 1.013
IBU = 100+
SRM = 6
ABV = 8%

FOR 5 GALLON BATCH

9.5lbs 2 row
2.5lbs Vienna
1lb Flaked Oats
12 ounces Carapils
6 ounces Caramunich
1lb Corn Sugar (10 minutes left in boil)

60 min. = .75 oz. Columbus
20 min. = 1 oz. Citra
5 min. = 3 oz. Citra
Flameout = 3 oz. Citra - whirlpool and let sit for 30 minutes in hot wort before chilling all the way down.
Dry hop = 3 oz. Citra - suggests that at 7-10 days to cool beer down to 55 degrees and dump yeast/secondary vessel. Add dry hops for 4-7 days at 55-57 degrees.

1056 or US05 Yeast

Mash @ 152 for 45 minute, then raise to mash out temps.

Extract - 6.6lbs light liquid malt extract instead of 2 row. Minimash all the other grains as listed. use 1.5lbs corn sugar instead of 1lb. The rest the same.

I'm assuming the hops are all Pellets?

 

[Braufessor]

I'm assuming the hops are all Pellets?

I guess it does not really say - but that is what I use, and that many leaf hops would probably cost you about a gallon of beer

 

[BreezyBrew]

Now that I have some time - here is the BYO clone recipe as presented in October 2013 Issue:

OG = 1.074
FG = 1.013
IBU = 100+
SRM = 6
ABV = 8%

FOR 5 GALLON BATCH

9.5lbs 2 row
2.5lbs Vienna
1lb Flaked Oats
12 ounces Carapils
6 ounces Caramunich
1lb Corn Sugar (10 minutes left in boil)

60 min. = .75 oz. Columbus
20 min. = 1 oz. Citra
5 min. = 3 oz. Citra
Flameout = 3 oz. Citra - whirlpool and let sit for 30 minutes in hot wort before chilling all the way down.
Dry hop = 3 oz. Citra - suggests that at 7-10 days to cool beer down to 55 degrees and dump yeast/secondary vessel. Add dry hops for 4-7 days at 55-57 degrees.

1056 or US05 Yeast

Mash @ 152 for 45 minute, then raise to mash out temps.

Extract - 6.6lbs light liquid malt extract instead of 2 row. Minimash all the other grains as listed. use 1.5lbs corn sugar instead of 1lb. The rest the same.

I'm assuming the hops are all Pellets?

 

[RmikeVT]

I brewed this beer. Although, everyone loved it, I thought all that citra gave it a really funky flavor. It wasn't my favorite and didn't remind me of the sunshine ale I had had prior. But, I took it to an informal club beer comp and it placed 3rd in an open competition out of 15 or so beers, and I had people asking me for the recipe and were shocked to hear that it only had citra in it. So, what do I know.

 

[TrickyDick]

I'm sort of in agreement.

I brewed three from that issue: ds, Abner and heady though I used the hbt recipe for heady.
Of the three Abner was my favorite. Love the centennial hops. I had previously brewed an all citra IPA that was sort of meh to me. The DS recipe is nice but won't be brewing again.

TD


Sent from my iPhone using Home Brew

 

[Braufessor]

I'm sort of in agreement.

I brewed three from that issue: ds, Abner and heady though I used the hbt recipe for heady.
Of the three Abner was my favorite. Love the centennial hops. I had previously brewed an all citra IPA that was sort of meh to me. The DS recipe is nice but won't be brewing again.

TD


Sent from my iPhone using Home Brew

I've done the Heady one 3 times and the double sunshine twice..... third time coming up. I have abner clone in the fermenter right now.... so, glad to hear you liked that one. I like the DS beer better than the HT clone so far. They all seem like good recipes though.

 

[Braufessor]

I'm assuming the hops are all Pellets?

yes - i used pellets. recipe does not specify - but that would be a lot of leaf hops - it would soak up a lot of beer.

 

[BreezyBrew]

Right... I was just thinking whirlpool or dry hops.

 

[LJvermonster]

I've done the Heady one 3 times and the double sunshine twice..... third time coming up. I have abner clone in the fermenter right now.... so, glad to hear you liked that one. I like the DS beer better than the HT clone so far. They all seem like good recipes though.

Braufessor, how did the 3rd DS and Abner come out?

 

[Braufessor]

The Double Sunshine clone is pretty much my "go to" house IPA now. I really like it, as does everyone else. I thought the Abner was "ok"....... I really felt it came off a bit harsh. Just seemed like the Chinook overpowered it a bit. It was a nice, crisp, clean IPA...... Just too much chinook for me personally. It did score a 38 in a recent comp, but have not seen the scoresheet yet. I will probably brew another of the double sunshine clone soon as I just ran out of keg #3.......

 

[TrickyDick]

Do you brew that as a double IPA? I find it pretty tough to drink two in one session without overdoing it.

At any rate, I really enjoyed the Abner. I just love the centennial hops.

I've brewed two Citra IPA recipes so far. This one much like the first I am not blown away with. Good but I'm wanting something else. I have a full keg left that hasn't been tapped yet, first keg is done. It was brewed in MAY. I'm thinking to dry hop it for five days or so before tapping the second keg. Any other hops that might compliment Citra or contrast with Citra in a nice way as a dry hop? I don't have any more Citra hops on had but lots of other stuff, so shoot if you have tried something that was great along with Citra.

I brewed a stone enjoy by clone with their initial hop lineup and had some leftovers. I ended up throwing those all together and dry hopping my second HT keg for five days and really really happy with how that one turned out. Still plenty of it left too.

TD


Sent from my iPad using Home Brew

 

[Braufessor]

I brew it to about 1.065-1.070 gravity probably..... so, more of an IPA than a DIPA. 2-3 is usually about plenty. I am still in pursuit of the "great" 1.045 IPA......... It is a hell of a lot harder to pull off than one would think, that is for sure. It is not as simple as just scaling everything down.

As for a possible dry hop - Mosaic perhaps would be a good combo. Amarillo maybe. I like Columbus quite a bit, but not everyone does.

 

[ryancrook]

I've brewed the BYO recipe and ended up with an IPA. I submitted it to a competition as such and it took 2nd place out of 49 entries. An excellent recipe!

 

[TrickyDick]

So how do you all conduct the late hop additions??
Right at flameout! Then begin chilling immediately, or something different?

TD

 

[Braufessor]

I have brewed this about 5 times now...... basically, it has turned into my "house" IPA. This is what I have been doing for hops:
1 oz. columbus 60 min.
1.5 oz. Citra 15 min.
3 oz. Citra 5 min.
3 oz. Citra flame out
3 oz. Citra dry hop (3 days)

**6.5 gallon batch

The flame out addition I put in and start the immersion chiller for about 3-4 minutes, then shut it off. I then swirl the wort with the chiller for 20-30 seconds with the chiller and put the lid on and let it sit. I don't know what the precise temp is, but I am assuming around 180, give or take a bit. I then just let it sit while I do some cleaning, organizing, pouring myself a beer, etc.

After 20 minutes or so, I start the chiller again and let it chill until it gets down into the 60's. I shut off the chiller, unhook it, finish putting away whatever I can. then I go take a shower to give it some more contact time with the hops, but also to let the hops settle out to the bottom of my kettle. After than, I come back and drain into fermenter. Oxygenate, and it is good to go. Only thing I really have left to do at that point is clean my chiller and boil kettle - everything else is done.

Basically, I just try to let all those late hops have 40-60 minutes of contact time before it hits the fermenter. Nothing precise or scientific about it - just giving it some time at 180ish and also as it cools further.

 

[LJvermonster]

Braufessor, is there a reason you only dry hop 3 days? Would 4-6 give more aroma?

 

[Braufessor]

From some things I have read, listened to on podcasts, interviews with brewers, and just stuff on AHA forum and here from other folks I respect........ plus, experimenting myself, I have found 3-4 days to give all the hop flavor and avoids any "grassy/vegetal" type flavors.

From much of what I have seen recently, it seems that is what many people are moving toward.

I have also tried a short double dry hop in my last Heady clone...... half the dry hop into the primary for 3 days. then, the other half of the dry hop for 3 days in the keg and take it out.

The longer contact times (I think) can give grassy/vegetal/harsher hop flavors. More hops, short burst, seems like it gives brighter, fruitier hop flavors.

 

[LJvermonster]

Definitely worth a try then.

So you in your primary there is minimal hops/trub? You try to leave as much behind as possible in the brew pot? I don't have a spigot on my brew pot, would I hop spider be the way to go for me for filtering the hops? Or is there a better way/is that not a good way to keep the hops contacted with the wort?

 

[TrickyDick]

From some things I have read, listened to on podcasts, interviews with brewers, and just stuff on AHA forum and here from other folks I respect........ plus, experimenting myself, I have found 3-4 days to give all the hop flavor and avoids any "grassy/vegetal" type flavors.

From much of what I have seen recently, it seems that is what many people are moving toward.

I have also tried a short double dry hop in my last Heady clone...... half the dry hop into the primary for 3 days. then, the other half of the dry hop for 3 days in the keg and take it out.

The longer contact times (I think) can give grassy/vegetal/harsher hop flavors. More hops, short burst, seems like it gives brighter, fruitier hop flavors.

Agreed. I do five days now for dry hopping. For the love of hops book says the hop components are extracted much faster upon chemical analysis. Five days is probably overkill. But that's what I do.

When I brewed this, if I can recall, I split the flame out hops in half and chilled to 180° tossed them in for fifteen minutes then chilled to 160° tossed the other half in for fifteen minutes.

I think commericially is varies. I wonder if you get better extraction of certain flavors at higher temps than at lower temps. The next hoppy brew I'm doing I am going to chill and continue to chill and recirculate during the whirlpool for 30 minutes and add the hops after its at 205° and see what that does.

 

[TrickyDick]

Definitely worth a try then.

So you in your primary there is minimal hops/trub? You try to leave as much behind as possible in the brew pot? I don't have a spigot on my brew pot, would I hop spider be the way to go for me for filtering the hops? Or is there a better way/is that not a good way to keep the hops contacted with the wort?

Some folks use a sanitized strainer funnel, some folks tie a hop sack to then end of their racking cane to filter out some trub and hops..

TD

 

[ultravista]

Subscribing

 

[Braufessor]

Definitely worth a try then.

So you in your primary there is minimal hops/trub? You try to leave as much behind as possible in the brew pot? I don't have a spigot on my brew pot, would I hop spider be the way to go for me for filtering the hops? Or is there a better way/is that not a good way to keep the hops contacted with the wort?

Everyone has what works best for them. I brew 6.5 gallon batches in a 10 gallon pot with a spigot - basically, I am planning to lose 1.5 gallons on most batches I brew by leaving beer behind in two stages. I have about .75 gallons of dead space under my spigot.

I have a hopspider/basket. I put 60 minute hops in this for sure. I also put in anything before about 10 minutes in the spider. This at least gets some of the hop particles out of the beer. I put my immersion chiller in with 15 minutes to go, and my hop spider/basket fits inside the immersion chiller so I put it back in for the remainder of the boil. When the boil finishes, I take the hop spider/basket out. I put my 5/0/whirlpool hops in free - as I want as much wort contact as possible.

With hoppy beers like this, I whirlpool it simply be stirring with my chiller and let everything settle (lid on). I will let my beer sit in my kettle with hops in it as it chills for 40-60 minutes so everything can settle out a lot. I will transfer to fermenter and leave .75 gallons and almost all of the hops/trub in my kettle. I ferment in SS Brew Buckets that have sort of a conicle bottom... I lose another .5 gallons of so that is left behind in my fermenter. Which is fine, because there is a lot of hops that settle out into the conicle, including any dry hops I add in primary. I have started doing more dryhopping in kegs using a stainless mesh tube from here: https://utahbiodieselsupply.com/brewingfilters.php#cornydryhopper

Stainless strainer can be sanitized and used to filter hop and trub as you drain from kettle.

 

[LJvermonster]

That keg dry hopper is pretty slick! My grand father in law is getting me kegging equipment for Christmas and I'll have to pick that up.

As for leaving hops behind when transferring to the primary. Is it easiest to pour the wort through a big colander with a paint bag over it? Or do you think I should siphon from the brew kettle to secondary?

Thanks as always for your great insight!