So I have one batch under my belt. A White IPA from a kit. Results seem mixed but haven't tasted a fully bottle conditioned beer yet. Batch #2, a Tank 7 clone, is in process.
It's time for batch #3! Keep the pipeline growing.
I've decided to attempt to clone another beer (that I can never get in cans)...Trillium's Fort Point Ale. I've also decided I'm going to stick with extract for now. I still feel that I don't have this down enough to move to all grain. I'd like to nail one of batch 2 or batch 3. If I go zero for 3, maybe I stick to drinking beer but not making it.
With all that said, you can see the image attached that outlines the clone recipe right from a Trillium book! Can't imagine that there is a better source. Note that there is the all grain version vs. the extract version which I am going to tackle.
Of course, I have some questions and would appreciate any input you may have:
1. Steeping instructions call for boiling 1 gallon of water first, then you top off to 5 gallons for the boil. That's a new one. I've only steeped grains or added extract to 2.5 gallons for 5 gallon batches. Assume this is a normal practice. Bigger question is this: I assume I need a bigger kettle than then my 5 gallon. What size would you recommend? Any particular brand? (Wonder if it's time to get a kettle with a temp gauge too).
2. Hop Stand: Instructions say to cool the wort down to 180 F and add hops. I guess this is what hop stand means. What is the benefit of doing a hop add at this time? That's a new one for me.
3. Wort Settle for 30 Minutes: This seems odd. Next instruction is to let the wort settle for 30 minutes BEFORE chilling. This seems at odds with the common instruction of cooling down as quickly as possible to pitching temperature. Make sense?
4. Three yeast options are listed: Wyeast British Ale 1098 Yeast @ 70°, WhiteLaps WLP007 (Dry English Ale), GigaYeast GY054 (Vermont IPA). Any thoughts on which one?
5. Soft Water is recommended: No idea how to make my water soft. I'm not mashing so maybe this doesn't matter? Or should I add gypsum and calcium chloride to my water?
6. Force Carbonation is mentioned for kegging. Not sure how to do that and I'm not kegging. I'll be bottling.
In case you can't read the image, here are the ingredients / instructions. Thanks for any comments in advance.
* 6.6 lb golden liquid malt extract
* 1 lb wheat dried malt extract
* 4 oz dextrine malt
* 4 oz British pale crystal malt 22°L
* 0.25 oz Columbus Hops @ 60 min
* 0.75 oz Columbus Hops @ 10 min
1 tsp irish moss @ 10 min
* 2oz Columbus at hop stand @ 180° for 30
* Yeast Options: Wyeast British Ale 1098 Yeast @ 70°, WhiteLaps WLP007 (Dry English Ale), GigaYeast GY054 (Vermont IPA)
* Dry hop as krausen begins falling (day 3-4). 4oz Galaxy + 1 oz Columbus dry hop (after 4-5 days)
* ¾ Cup priming sugar
It's time for batch #3! Keep the pipeline growing.
I've decided to attempt to clone another beer (that I can never get in cans)...Trillium's Fort Point Ale. I've also decided I'm going to stick with extract for now. I still feel that I don't have this down enough to move to all grain. I'd like to nail one of batch 2 or batch 3. If I go zero for 3, maybe I stick to drinking beer but not making it.
With all that said, you can see the image attached that outlines the clone recipe right from a Trillium book! Can't imagine that there is a better source. Note that there is the all grain version vs. the extract version which I am going to tackle.
Of course, I have some questions and would appreciate any input you may have:
1. Steeping instructions call for boiling 1 gallon of water first, then you top off to 5 gallons for the boil. That's a new one. I've only steeped grains or added extract to 2.5 gallons for 5 gallon batches. Assume this is a normal practice. Bigger question is this: I assume I need a bigger kettle than then my 5 gallon. What size would you recommend? Any particular brand? (Wonder if it's time to get a kettle with a temp gauge too).
2. Hop Stand: Instructions say to cool the wort down to 180 F and add hops. I guess this is what hop stand means. What is the benefit of doing a hop add at this time? That's a new one for me.
3. Wort Settle for 30 Minutes: This seems odd. Next instruction is to let the wort settle for 30 minutes BEFORE chilling. This seems at odds with the common instruction of cooling down as quickly as possible to pitching temperature. Make sense?
4. Three yeast options are listed: Wyeast British Ale 1098 Yeast @ 70°, WhiteLaps WLP007 (Dry English Ale), GigaYeast GY054 (Vermont IPA). Any thoughts on which one?
5. Soft Water is recommended: No idea how to make my water soft. I'm not mashing so maybe this doesn't matter? Or should I add gypsum and calcium chloride to my water?
6. Force Carbonation is mentioned for kegging. Not sure how to do that and I'm not kegging. I'll be bottling.
In case you can't read the image, here are the ingredients / instructions. Thanks for any comments in advance.
* 6.6 lb golden liquid malt extract
* 1 lb wheat dried malt extract
* 4 oz dextrine malt
* 4 oz British pale crystal malt 22°L
* 0.25 oz Columbus Hops @ 60 min
* 0.75 oz Columbus Hops @ 10 min
1 tsp irish moss @ 10 min
* 2oz Columbus at hop stand @ 180° for 30
* Yeast Options: Wyeast British Ale 1098 Yeast @ 70°, WhiteLaps WLP007 (Dry English Ale), GigaYeast GY054 (Vermont IPA)
* Dry hop as krausen begins falling (day 3-4). 4oz Galaxy + 1 oz Columbus dry hop (after 4-5 days)
* ¾ Cup priming sugar