you mean the wyeast pc strain right?
yes
you mean the wyeast pc strain right?
you mean the Wyeast PC strain right?
Wyeast 1217 PC?
I've been thinking about a mix of my two favorite beers, Pliny the Elder and Arrogant Bastard - Pliny the Bastard.
Pliny the Bastard would be the grain bill and hop schedule of Pliny but with all Chinook. The malts are:
84.5% 2 row
6.5% Carapils
6.5% Corn Sugar
2.5% Crystal 60
Target SG is 1.073 and the wort fermented with WLP001.
How does an all Chinook DIPA sound?
Here is what my second attempt with the CaraAroma is gonna look like:
22 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
2 lbs 4.0 oz CaraAroma (Weyermann) (178.0 SRM)
4.0 oz CaraPils (Briess) (1.5 SRM)
1.00 oz Chinook [13.00 %] - First Wort 90.0 min
3.00 oz Chinook [13.00 %] - Boil 15.0 min
3.00 oz Chinook [13.00 %] - Boil 10.0 min
3.00 oz Chinook [13.00 %] - Boil 5.0 min
2.00 oz Chinook [13.00 %] - Steep/Whirlpool for 15 mins
1.0 pkg Dry English Ale (White Labs #WLP007)
2 tbsp 5.2 Stabilizer
2 tablets Whirfloc
Projected SRM - 19.5
Projected Bitterness - 90 IBU
Projected ABV - 7%
Here is what my second attempt with the CaraAroma is gonna look like:
22 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
2 lbs 4.0 oz CaraAroma (Weyermann) (178.0 SRM)
4.0 oz CaraPils (Briess) (1.5 SRM)
1.00 oz Chinook [13.00 %] - First Wort 90.0 min
3.00 oz Chinook [13.00 %] - Boil 15.0 min
3.00 oz Chinook [13.00 %] - Boil 10.0 min
3.00 oz Chinook [13.00 %] - Boil 5.0 min
2.00 oz Chinook [13.00 %] - Steep/Whirlpool for 15 mins
1.0 pkg Dry English Ale (White Labs #WLP007)
2 tbsp 5.2 Stabilizer
2 tablets Whirfloc
Projected SRM - 19.5
Projected Bitterness - 90 IBU
Projected ABV - 7%
How many gallons is that for??
I don't think that it's possible to put enough hops into this. I suspect that stone is probably using hop extract.
My first try over a year ago, I missed the bitterness mark. This time I used a full pound of pellets in the boil plus leaf in the steep/0 minute additions for 11/10 gallons finished beer. I've also noticed with my burners, that I need to crank up the boil a bit for max hop utilization, otherwise end up with under bittered beers. Could be Lupulin shift effect I suppose...
TD
Why would you remove the boil hops? They'll keep adding flavor during the whirlpool, won't they? Or do you have them in a spider preventing a proper whirlpool?
I think it's going to be a lot darker than you want with that much caraaroma, which has a pretty high L° as I recall.
As far as the hops, I like it, but I would still suggest that you simply cannot add enough hops to this recipe. I used an entire pound of pellets during the boil and an additional 6 oz of leaf hops for flame out for ten gallons.
Other than that, I think you are on the right track.
They would become more isomerized, so adding to bitterness, too. I think the flavor compounds might get cooked off, and that's what we are looking for here. Just an attempt. If it doesn't work, I go back to the old schedule.
We talked about that on Saturday, trying to mimic more of the process Stone or any other larger craft brewery goes through. I still have the feeling that timing, duration, and prevailing temperatures during the various stages is essential in that process, e.g., it takes them longer to transfer the wort to the whirlpool tank than it takes us to hook up a hose. So all that time those late hops deliver their charge at say 210-190°F.
Is your hopping schedule the one with 6oz of home grown Chinook?
Is your hopping schedule the one with 6oz of home grown Chinook?
What IBUs did you get with this hopping Sched? Planning on giving your version a whirl 5gallons though and no homegrown hops But a bit concerned it'll be over bitter compared to AB with that sched.My second stab at this was kegged today.......
....I really doubled up the hops for this round. I had FWH/60/45/30/20/15/10/5 minute additions at 2 oz each (goodbye Mr. 1 pound pellet hop pouch). For the steeping/flame-out/whirlpool hops I added my homegrown Chinook - 6 oz worth.
Hydro sample was bitter as to be expected, and I think will be on par with AB. Mine is also very light of body it seems, and that too seems in line with the real deal. I am very excited about this brew.
TD
Had this beer over the weekend for the first time in a while. Probably not as fresh as it could be... I did notice the "spicy" character that this beer has. Do you guys think it's the hops that causes that? To me, it almost comes across as rye, but I could be wrong.
you sure its not the resin-y, Chinook taste?
Mashing is as we speak. BIAB version.
20litres
6kg 2-row - 91%
.5kg caraaroma 7.5%
.1kg carapils 1.5%
65c mash -60 mins
Chinook at
35g - 60min
30g -15 min
35g- 10min
40g -5 min
60g -flameout
Wlp007 -4l starter.
Have to say that the mash didn't look like 20srm... Time will tell
Bottled this on the weekend.despite my comment above the colour turned out a brilliant scarlet - very similar to the original. The sample i tasted at bottling didn't have the bitterness of the original though but I'll know more when it has conditioned for a few weeks.
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