Hello all,
This is my first *real* post (other than saying "I'm in!" in the giveaway thread!), but I'm a long time lurker. I started brewing a few months ago, and this forum has easily been my most valuable resource in learning about brewing.
I have a friend who is interested in giving it a try in the next few weeks. He and his wife used to live in Bend. They love Bend Brewing Company's Hophead IIPA, but it's only available seasonally, and it's hard to find/expensive locally.
I found this clone recipe on the BYO site, which *looks* like it was put together by BBC's brewmaster:
Batch Size: 5 gallons
OG: 1.073
FG: 1.017
IBU: 100
Malt:
14lbs, 10 oz 2-row pale malt
8 oz Crystal 30L
Hops:
1.1oz Saaz (FWH)
19 AAU Chinook (90 min)
1.8oz Northern Brewer (5 min)
1.8oz Cascade (5 min after knockout)
1.5oz Cascade (dry hop)
Yeast: Wyeast 1968.
Mash at 155 for 60 min. Ferment at 68F.
I know that this beer's won some awards, but I'm a little suspicious about the homebrew version. My concern is that, between the 1968 yeast (which I've always had low attenuation with on several batches) and the high mash temp, I don't expect the beer to attenuate down to 1.017 (76.7% attenuation).
It also seems like 1968 fermented at 68 might add some esters that are out of place.
Would you trust the recipe? Or mash lower and/or add some simple sugars? Change the yeast? Any other suggestions?
Thanks in advance!
Nick
This is my first *real* post (other than saying "I'm in!" in the giveaway thread!), but I'm a long time lurker. I started brewing a few months ago, and this forum has easily been my most valuable resource in learning about brewing.
I have a friend who is interested in giving it a try in the next few weeks. He and his wife used to live in Bend. They love Bend Brewing Company's Hophead IIPA, but it's only available seasonally, and it's hard to find/expensive locally.
I found this clone recipe on the BYO site, which *looks* like it was put together by BBC's brewmaster:
Batch Size: 5 gallons
OG: 1.073
FG: 1.017
IBU: 100
Malt:
14lbs, 10 oz 2-row pale malt
8 oz Crystal 30L
Hops:
1.1oz Saaz (FWH)
19 AAU Chinook (90 min)
1.8oz Northern Brewer (5 min)
1.8oz Cascade (5 min after knockout)
1.5oz Cascade (dry hop)
Yeast: Wyeast 1968.
Mash at 155 for 60 min. Ferment at 68F.
I know that this beer's won some awards, but I'm a little suspicious about the homebrew version. My concern is that, between the 1968 yeast (which I've always had low attenuation with on several batches) and the high mash temp, I don't expect the beer to attenuate down to 1.017 (76.7% attenuation).
It also seems like 1968 fermented at 68 might add some esters that are out of place.
Would you trust the recipe? Or mash lower and/or add some simple sugars? Change the yeast? Any other suggestions?
Thanks in advance!
Nick
