I took another stab at cloning this beer, although I purposely made some changes that I know are not in the actual Sticky Hands. However, in my opinion this is an improvement from my previous attempt (post #22). Here's what I changed:
Grain: Simplified grain bill with less wheat and carafoam, also added sugar to dry things out a bit. Both of these were improvements as it is definitely cleaner and crisper.
Hops: Simplified to only have 60 min, whirlpool and dry hop. All Columbus and Centennial in the whirlpool works wonders, I knew this from other recipes. I replaced Mosaic with Simcoe for more pine and this worked well for my tastes. Bitterness is spot on. Equal parts citrus, pine, tropical fruit and dank.
Yeast: Replaced wy1056 with Imperial House (WLP007). Another improvement, flavors are better integrated. I generally have not been happy with wy1056 in my west coast IPAs.
Water: Upped the gypsum a lot for a 300:75 sulfate:chloride ratio, and I am finally happy with how crisp it feels. I also mashed at a lower PH than usual (5.3) but its hard to say how this changed the final beer.
Recipe:
6 gal
7.5 lb 2 row
7.5 lb Marris Otter
0.5 lb Wheat
0.5 lb Sugar
0.25 lb Carafoam
3 ml Hopshot 60 min
1.5 oz Warrier 60 min
4 oz Columbus Whirlpool
2 oz Centennial Whirlpool
2 oz Citra Dry Hop
2 oz Simcoe Dry Hop
2 oz Amarillo Dry Hop
Imperial House
300:75 sulfate:chloride
Mash PH = 5.3
O.G. = 1.070
F.G. = 1.012
ABV = 7.6%
Grain: Simplified grain bill with less wheat and carafoam, also added sugar to dry things out a bit. Both of these were improvements as it is definitely cleaner and crisper.
Hops: Simplified to only have 60 min, whirlpool and dry hop. All Columbus and Centennial in the whirlpool works wonders, I knew this from other recipes. I replaced Mosaic with Simcoe for more pine and this worked well for my tastes. Bitterness is spot on. Equal parts citrus, pine, tropical fruit and dank.
Yeast: Replaced wy1056 with Imperial House (WLP007). Another improvement, flavors are better integrated. I generally have not been happy with wy1056 in my west coast IPAs.
Water: Upped the gypsum a lot for a 300:75 sulfate:chloride ratio, and I am finally happy with how crisp it feels. I also mashed at a lower PH than usual (5.3) but its hard to say how this changed the final beer.
Recipe:
6 gal
7.5 lb 2 row
7.5 lb Marris Otter
0.5 lb Wheat
0.5 lb Sugar
0.25 lb Carafoam
3 ml Hopshot 60 min
1.5 oz Warrier 60 min
4 oz Columbus Whirlpool
2 oz Centennial Whirlpool
2 oz Citra Dry Hop
2 oz Simcoe Dry Hop
2 oz Amarillo Dry Hop
Imperial House
300:75 sulfate:chloride
Mash PH = 5.3
O.G. = 1.070
F.G. = 1.012
ABV = 7.6%