Can someone help me understand this recipe?

[foste1cc]

Hello everyone, I'm on to my 4th all-grain batch and decided to do a Bell's Hopslam clone.
http://beersmithrecipes.com/viewrecipe/1257/conehead-hopslam-clone

Realized once I bought everything and got home that they have 2 different Simcoe additions at Flame out. (2oz & 3oz). This clearly can't be right, can it? Anyone have suggestions as to what you would do in this situation?

It's the first recipe I just kind of jumped in to without looking it over well before buying the grains and hops. Thanks!

 

[BlueHouseBrewhaus]

BeerSmith doesn't distinguish between flame out additions and a hop stand. I suspect that's what's going on in this recipe. The first Amarillo/Simcoe addition is at true flame out (i.e. as soon as you turn off the burner). The Simcoe/Columbus addition is probably a hop stand. For a hop stand you cool the wort to 170F +/-, add your hops and hold it there with the lid on for 30-60 min. Then you finish cooling. The hop stand maximizes aroma/flavor without adding any bitterness.

If anyone else has any ideas, I am prepared to stand corrected. But I think this is your answer.

 

[Braufessor]

There are no dry hops specified.... I wonder if it is not an dry hop addition??
I would think a beer like that would be dry hopped. Maybe google "Hopslam Clone" and see if a similar recipe comes up with more detail on the hopping perhaps.

 

[Weezy]

https://www.bellsbeer.com/beer/specialty/hopslam-ale

Their website says "massive dry hop addition of Simcoe"

 

[foste1cc]

Thank you for the replies. Thanks for explaining the hop stand; I haven't heard of that until now. I was also wondering if some of those hops were for dry hopping since I didn't see it specify anywhere.

I guess I need to decide now if I want to dry hop or do a hop stand. I'll try looking at some other clones as well.

Still open to suggestions on how/what you guys would do. Thanks for the replies!

Carl

 

[Braufessor]

Here is one that is more specific with the hops..... It is for 12 gallons, so basically cut everything in half for a 5-6 gallon batch.
https://www.brewersfriend.com/homebrew/recipe/view/352338/bell-s-hopslam-clone

 

[Braufessor]

....ANd hear..... Same basic recipe from reliable source. I would use either of these 2 links and cut it in half.
http://www.theelectricbrewery.com/forum/viewtopic.php?t=26504

 

[foste1cc]

Thanks for looking up that recipe/link. It saved me time and matches up perfectly for what I have and gives me a lot more info for this recipe than I previously had for this clone. Can't wait for Brew day tomorrow

 

[eric19312]

....ANd hear..... Same basic recipe from reliable source. I would use either of these 2 links and cut it in half.
http://www.theelectricbrewery.com/forum/viewtopic.php?t=26504

+1 to going with the recipe braufessor linked. I like the detail in the second one better but they look to be same recipe.

 

[Rob2010SS]

Hello everyone, I'm on to my 4th all-grain batch and decided to do a Bell's Hopslam clone.
http://beersmithrecipes.com/viewrecipe/1257/conehead-hopslam-clone

Realized once I bought everything and got home that they have 2 different Simcoe additions at Flame out. (2oz & 3oz). This clearly can't be right, can it? Anyone have suggestions as to what you would do in this situation?

It's the first recipe I just kind of jumped in to without looking it over well before buying the grains and hops. Thanks!

Let us know how the brew day goes and how the beer turns out. I know a lot of people kind of look at hopslam and go "Meh, it's good but not great". I for one love Hopslam and that is going to be one of my future brews. I'd love to hear how this goes for you and how it compares to the real thing.

Good luck.

 

[foste1cc]

I'll try and make it a point to post how the Brew day goes, and if I can remember I'll try and post the finished results.

Most of my buddies are a part of the group that thinks it's "meh" also, but I think it's a delicious DIPA, so hopefully it turns out well; or else I'm going to have a lot of beer to drink on my own...

 

[brandonlovesbeer]

That recipe is terrible. It doesn't give any instruction.

I personally would assume that those hop additions at 0 are dry hops?

Idk.

 

[foste1cc]

Ok, UPDATE!

Brew date went meh... I was upset because my mash temp was high and I didn't realize it for 10-15 minutes. Once I noticed the spike, I was around 160ish F and thought I ruined everything. I said screw it, and continued on with the process.

But now here I am, at kegging day! This is the very first time I've kegged, (keg and equip just arrived today), I did a quick force carb after my cold crash, and WOW!! My tastebuds are in love!! This brew turned out amazing IMO. I can't believe how smooth of a body I got on this beer. Sadly, HopSlam isn't for sale ATM or in season, so I don't have a side by side comparison, but I must say I impressed myself with this one. STRONG hop aroma, incredible bold hoppy body, but yet VERY smooth and finishing dry. This one is definitely going on the favorites list!

Cheers!

 

[Rob2010SS]

Great to hear foste! So can you go into detail on what you did? Did you do the flame out, hop stand, and dry hop additions or did you do something different?

 

[foste1cc]

The recipe I did was;

5.5 Gallon Batch
Target OG 1.100
Target FG 1.02

14 lbs 8oz 2-Row
3 lbs Vienna Malt
1 lbs Caramel Malt
8 oz Honey Malt
8 oz Carapils
1 lbs. 8oz Honey (at flame out)

1 oz Columbus FWH
1 oz Simcoe @ 60
1 oz Chinook @ 45
1 oz Centennial @ 30
1 oz Citra @ 15
1 Tbsp. Irish Moss @ 15
1 oz Amarillo @ 10
2 oz Simcoe @ 0 (flame out)
2 oz Amarillo @ 0 (flame out)
3 oz Simcoe - Dry Hopped for 5 days

WLP001 - Yeast Starter

My OG was pretty far off at 1.078, with a FG of 1.015, giving me an 8.27% ABV. I decided to do the 1 oz Columbus as a first wort hops, frankly because I've never done a FWH and wanted to try it out. I fermented around 67F with the ambient temp ranging anywhere from 63F-69F, left in primary fermenter for about 3 weeks, and dry hopped for 5 days in primary. Cold Crashed for 2 days, and kegged. This beer is even better today now that the carbonation evened out and everything settled and chilled. Still can't believe how amazing of an aroma I got off this beer. Not sure if that's from kegging for the first time, or because there's 13 oz's of hops in this 5 gallon batch. Either way, I couldn't be happier with the way this brew turned out!


Anymore questions feel free to ask. Cheers!

 

[Rob2010SS]

That's awesome man. Stupid question but how does the first wort hop work? What was your target mash temp?

 

[foste1cc]

No such thing as a stupid question here, mate. I did the FWH after my initial mash out/during my fly sparge. So as I started pumping my wort to my brew kettle, I put in the 1 oz Columbus and let it steep as I continued to fill my brew kettle. It was probably in there for about 20 min (until my fly sparge was done) until I kicked on the burner for the boil.

My target mash temp was 150, although about 15 minutes in, I noticed a spike in my temp after I adjusted the return line closer to the thermometer. I was reading close to 160 for a few minutes until I added some cool water to bring down the temp. Not sure if dumping cold water in to the mash was a good idea or not, but I was panicking and it didn't go above 159 or below 149. In the long run though it all worked out well.

 

[govner1]

Which caramel Malt?
Do you check your mash temp as soon as you've coughed in? If so, what's the source of your temp "spike" ?
Did you do anything to counter the temp spike?

 

[foste1cc]

I went with 20L for the caramel malt. For my setup, I have a 3 Keggle HERMS system with 2 pumps, all with built in thermometers. However, this was my first batch with this new system, and my return line from the HLT to the Mash Tun was a single Loc-Line hose. 25-30 minutes after mash in and circulating I decided to move the return line, which put it closer to the thermometer, and this is when the spike started. My HLT was about 165, so this was the source of the spike. I thought I may have just needed it that hot for all the heat loss.

So I added some cold water to the mash tun to try and bring down the temp, and I killed the heat on my HLT. This brought it back down to 150~ and I watched it like a hawk after that.

Since then I bought a Sparge Halo Ring for my Locline and brewed 1 batch with it, obviously still in the fermenter. But the Ring really helped disperse my return from the HLT.



I also believe the addition of the water in the mash is why my OG was so far off...