Columbus Brewing Bodhi Clone

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ddicker60

ddicker60

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After having this, I emailed the Brewmaster and he gave me some ideas. This is the best double IPA I have had, I think it rivals Heady. Totally tropical.






Bodhi Clone
an Imperial IPA by dabigd60 (34)
Type
All Grain
Efficiency
70.0%
Batch size
6.0 gal
Boil time
90 min
Fermentables

NAME AMOUNT USE PPG
Pilsen Malt 13.5 lb79 % Mash 36
Vienna Malt 2.0 lb11 % Mash 37
Corn Sugar (Dextrose) 1.5 lb8 % Late Boil 46
Hops

NAME AMOUNT TIME USE FORM AA
Simcoe United States 1.0 oz 90 min Boil Pellet 13.0%
Simcoe United States 1.5 oz 15 min Boil Pellet 13.0%
Centennial United States 1.5 oz 15 min Boil Pellet 10.5%
Citra United States 1.5 oz 15 min Boil Pellet 12.0%
Simcoe United States 1.5 oz 0 min Boil Pellet 13.0%
Citra United States 1.5 oz 0 min Boil Pellet 12.0%
Centennial United States 1.5 oz 0 min Boil Pellet 10.5%
Citra United States 1.5 oz 7 days Dry Hop Pellet 12.0%
Simcoe United States 1.5 oz 7 days Dry Hop Pellet 13.0%
Centennial United States 1.5 oz 7 days Dry Hop Pellet 10.5%
Yeasts

NAME LAB ATTENUATION TEMP
American Ale Yeast Blend WLP060 White Labs 80.0% 68°F – 72°F
Mash steps

STEP HEAT SOURCE TARGET TEMP TIME
Saccharification Rest Direct Heat 148.0 °F 60 min
Mash-Out Direct Heat 167.0 °F 15 min



One question though, they use gambrinus pilsen malt, would I have to do anything special with it since it is low in protein? Thanks and enjoy this reciepe!
 
Man, I had this recently and it is excellent. If you guys figure it out, let us know.
 
It's the malt that makes it, really straw blonde in color.....but great tasting....have a growler in the fridge right now.
 
I thought my bodhi was straw blonde, but u can add more Munich to fit the color u want
 
Just looked this up on their website and it says, "Brewed with a special blend of caramel malts, with hints of ginger and cinnamon."

Any idea what's up with the ginger and cinnamon? Would they really add that or does it just come from the ingredients?
 
Had that last night, delicious.

Sent from my Trio Stealth_10 using Home Brew mobile app
 
Thanks for the email. I am glad you got to try Bodhi. We hope that we can make it a lot more accessible soon. We use cenntenial, simcoe, and citra. The citra has a lot of tropical fruit. This is probably what you thought was Amarillo. I would love to use Amarillo in it, but we use all of it that we can get in our regular IPA.

We use a simple hop schedule of bittering, then with 15 minutes left a flavor addition and then a whirlpool addition. We add about 50% of our IBU's in the last 15 minutes.

We then use a pretty big dry hop.

I hope this helps. Let me know if you have any other questions.

I am guess for malts on Bodhi, you use Pale(marris otter) and a little crystal malt, I am also guessing that dextrose is used as well with most double IPA around.

Again I appreciate all the help. It is really awesome to get an answer back from a brewery about your beer. I am glad we get most of your beer in Wooster.

Thanks again,



Eric Bean <[email protected]>
Aug 24

to me
We use a low protein Canadian pils malt for our base and a little vienna for character, but Maris otter or golden promise would work great too. You are also correct about the dextrose.

Good luck
 
ddicker60 said:
We add about 50% of our IBU's in the last 15 minutes.
Click to expand...

This is really the state of practice for high flavor/aroma beers.

...and pils + vienna make great friends in my book! My house lager/crossover beer for the BMC crowd is pils+vienna (and flaked corn). let us know how it turns out!

I've never used that yeast...does it attenuate that high?
 
Hi, has anyone tried this recipe yet? Trying to figure out my next brew and seeing as bodhi is my favorite beer ever I thought I would give this a shot - just looking for some pointers if anyone has brewed it already.

I am planning to brew with Wyeast 1056 american ale around 65 degrees, as this is what Eric told me when I spoke to him at a local beer fest. The guys at CBC are all very friendly and very helpful with home brewers.

Cheers!
 
I haven't tried this yet, but have brewed similar brews. For the whirlpool, I like to bring it down just a little to about 175 and hold for about 20 minutes, then rapidly chill to the goal of 65 you stated. I would start with 50% of normal utilization as if the hops were added with 20 minutes left in the boil (if added with 20 mins left would get you 20 IBU, the 20 minute whirlpool would yield 10 IBU) and adjust from there for your hop utilization after the first batch. BeerSmith allows for this, but BrewToad does not. Give t a whirl and let us know what you think.

Also, don't be afraid to use a ton of hops in this beer. They changed the recipe somewhat recently and it's much hoppier now.
 
Has anyone brewed this and gotten O.G.'s and F.G.'s on this? Im guessing you want to finish somewhere around 1.010-1.012 but I'm drinking this now and it has a pretty syrupy/thick mouth feel to be that crisp. Just wondering where you guys started and ended. Thinking this beer might need to have a bigger F.G. to be a "clone"
 
I'll have to look and see if I can find my notes from when the beer first came out. I know for certain the first round of this beer was 100% golden promise in the grain bill. This is from talking with the brewer at a couple different events. I'm pretty sure they used Amarillo early on too but moved away from it because of supply issues, they use Amarillo in their regular ipa so it was all they could do to keep up with the regular and the Bodhi hop profile changed as a result. I'm planning on brewing this over the weekend. I'll post the recipe I have hopefully before I brew.
 
If agree about the FG needing to be a touch higher. Maybe 1.015 as a target? Nothing extreme though.
 
Any updates on this? Did you ever brew it if so how did it turn out? I'm really wanting to take a stab at this one because this is a fantastic brew.
 
EuBrew - the regular IPA is a variable recipe as well. Rumor has it that there is even some Citra in it right now. I've noticed a variability to Bodhi's hops and I think the Amarillo is in & out as supplies allow.
 
Mx750ktm said:
Any updates on this? Did you ever brew it if so how did it turn out? I'm really wanting to take a stab at this one because this is a fantastic brew.
Click to expand...


I plan to brew in the fall/winter sometime since I can't control temps right now. I'm already missing this one and just moved away in May.
 
brewski09 said:
I plan to brew in the fall/winter sometime since I can't control temps right now. I'm already missing this one and just moved away in May.
Click to expand...

That's exactly how I feel as well. I moved from circleville ohio just south of columbus in February with the military to Las Vegas and I'm certainly not finding bodhi or any CBC brews out here. Was my favorite IPA back home for sure. I'm definitely wanting to try to make something similar for my hot days out here.
 
Sadly, I won't be able to report back for a while, but I will let you know how my batch goes.
 
Can anyone report back with results from brewing this recipe?

I know at least one member of SODZ brewed it (or a variant of it) and had it at the 2014 Christmas party.
 
Nice! I`ve always wanted to try the real one, I`ll have to take a trip soon.

I`ve been brewing the above recipe with some modifications for a few years now. I have done at least 6 or 7 batches some 5 gallon, some 10. I`ve had the abv higher and have experimented with different yeast strains and finally have a solid double ipa that turns out just incredible. Straw blonde, so clear you can see your finger prints thru the goblet, subtle juicy aroma and a nice crisp hop zing, the finish just begs you to take another swallow.

This is a great recipe to brew guys, sit back, let me tell you my journey with this clone My only changes were based off experience of brewing it. I have been using German pils since the start, I found early on that the beer was on the thinner side and it needed more body but raising the mash temp or modifying attenuation with yeast strains left the beer with more body but too sweet or syrupy, not bad for your typical double IPA but not what I wanted.... this is a gold medal beer after all.
http://www.dispatch.com/content/blogs/the-bottom-line/2014/10/columbus-medals-at-gabf.html

In effort to get body but keep it crisp I went with carapils, a little a first, then more until I had the body with the low finishing gravity
I`ve used mainly us-05 2-3 packs per 5 gallon and had good results (1.080-1.092 to 1.012-1.014) usually. Other yeast I tried in the past were Conan which left a very fruity taste and really did not drop to allow for that clear straw blonde color to come out, also wlp 001 which was near the same as 05, 1056 and also 1010. The yeast I`m using currently is wlp090 San Diego.
The first time using 090 there was a accident. it was early spring this year and had I built up about 600 billion cells per carboy, OG came out higher than normal due to more boil off, 90 sec of o2 in each carboy and pitched the yeast. Set my controller for 65 degrees and called it a day. The next morning I come out to check progress and could hear the LOUD thumping as soon as I entered the garage.. I open the fermenter door to a blast of heat! I had left the heat plugged in to my single controller instead of plugging the freezer into it. so it kept the heat on expecting cooler temps.
Ambient was 100 and carboys were 85 and practically moving they were thumping so hard....those guys were having a good ole time. Dismayed I corrected the problem and began cooling them, informed my mentor (Dad) that the batch was probably toast unless we wanted 10 gallons of mouth wash ?
As always he said let it finish and we will see what its like ( I had suggested dumping and re-brewing right away) So main fermentation was completed in under 48 hours. I let it sit for a week and it dropped clear and was sitting at 1.009 at day seven. I took the hydro sample and tasted, unexpectedly there were no fusels or off flavors I could detect !? My palate is okay but my fathers is supreme so I had him come over and taste and he confirmed its good, dry hopped and racked 4 days later. The brew came out amazing, great body for 1.009, wonderful aroma, nice clean taste and dry finish.
We are friends with the kuhnhenn`s brothers and especially the father "Senior" who like to taste the creations out of our garage and both Eric and Sr. said quote" this is award winning beer here"

Not dismayed any longer the next and current batch was fermented warm as well (only 75 degrees this time) and yes the same results, even better since the abv was spot on at 8.5 after completion.

If you can, brew this beer!
 
greeze, thanks for the detailed response! Sadly it came just after I had already brewed ddicker60's original recipe (with a few slight hop modifications based on my current stock).

I'll be sure to make some changes on my future batches based on what you shared from your experience brewing this recipe.
 
I have brewed 2 different versions of this recipe and both have far exceeded my expectations. I struggle to get consistent efficiency but the last time I ended up right at 9% which was my goal. I added an extra 1.5oz of Citra for the 180 degree whirlpool addition and it really came through nicely in the nose. I had several of my SoCal beer snob friends say they think it was one of the best beers they have ever had.

Recipe I followed (not including extra 1.5oz citra) is here: http://www.brewersfriend.com/homebrew/recipe/view/195459/bodhi-clone-december-2014-

14199254_10207269954813461_7761282121985984916_n.jpg
 
pwessinger said:
I have brewed 2 different versions of this recipe and both have far exceeded my expectations. I struggle to get consistent efficiency but the last time I ended up right at 9% which was my goal. I added an extra 1.5oz of Citra for the 180 degree whirlpool addition and it really came through nicely in the nose. I had several of my SoCal beer snob friends say they think it was one of the best beers they have ever had.



Recipe I followed (not including extra 1.5oz citra) is here: http://www.brewersfriend.com/homebrew/recipe/view/195459/bodhi-clone-december-2014-



14199254_10207269954813461_7761282121985984916_n.jpg
Click to expand...


Man, that looks like their older batches. It seems to have cleared a bit since they started making this beer.
 
I brewed this recipe on 10/16 and have been drinking it for the last few days.

The Simcoe + Citra are what really come through to me as the Bodhi profile. The malts seem to be very solid as well.

I had to adjust my hop additions based on what I had on hand but it still came out very good. I used S-05 for yeast, I will try 1318 next time to bring out more fruitiness.
 
greeze said:
In effort to get body but keep it crisp I went with carapils, a little a first, then more until I had the body with the low finishing gravity
Click to expand...

How much carapils are you using now per batch?
 
Would you like to share your recipe @greeze?
This sounds like an amazing beer. We'll never get it down in my part of the world so will have to make my own!
 
BOHDI

Imperial IPA (14 C)
Type: All Grain
Batch Size: 12.00 gal
Boil Size: 16.52 gal
Boil Time: 90 min
End of Boil Vol: 13.52 gal
Final Bottling Vol: 10.50 gal
Fermentation: Ale, Two Stage

Date: 02 Jul 2016
Brewer: Scott&Randy
Asst Brewer:
Equipment: 25 gal pot
Efficiency: 65.00 %
Est Mash Efficiency: 71.0 %


28 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 77.8 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 11.1 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.6 %

Mash In Add 46.50 qt of water at 161.8 F 150.0 F 75 min
&#9711; Fly sparge with 9.98 gal water at 168.0 F

&#9711; Add water to achieve boil volume of 16.52 gal
&#9711; Estimated pre-boil gravity is 1.059 SG

Boil Ingredients
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.6 %
1.00 oz Simcoe [13.00 %] - Boil 90.0 min Hop 5 18.6 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
2.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 16.6 IBUs
2.50 oz Citra [12.00 %] - Boil 15.0 min Hop 8 19.9 IBUs
2.50 oz Simcoe [13.00 %] - Boil 15.0 min Hop 9 21.6 IBUs

Steeped Hops
2.50 oz Centennial [10.00 %] - Steep/Whirlpool 20.0 min Hop 10 10.1 IBUs
2.50 oz Citra [12.00 %] - Steep/Whirlpool 20.0 min Hop 11 12.2 IBUs
2.50 oz Simcoe [13.00 %] - Steep/Whirlpool 20.0 min Hop 12 13.2 IBUs
&#9711; Estimated Post Boil Vol: 13.52 gal and Est Post Boil Gravity: 1.076 SG

Cool and Transfer Wort
&#9711; Cool wort to fermentation temperature
&#9711; Transfer wort to fermenter
&#9711; Add water if needed to achieve final volume of 12.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

4.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
&#9711; Measure Actual Original Gravity _______ (Target: 1.076 SG)
&#9711; Measure Actual Batch Volume _______ (Target: 12.00 gal)
&#9711; Add water if needed to achieve final volume of 12.00 gal

Fermentation
&#9711; 02 Jul 2016 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
&#9711; 06 Jul 2016 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop/Bottling Ingredients

2.50 oz Centennial [10.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
2.50 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
2.50 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
&#9711; Measure Final Gravity: _________ (Estimate: 1.011 SG)
&#9711; Date Bottled/Kegged: 16 Jul 2016 - Carbonation: Bottle with 9.03 oz Corn Sugar
&#9711; Age beer for 30.00 days at 65.0 F
&#9711; 15 Aug 2016 - Drink and enjoy!

Notes
wlp 090 SUPER SAN DEIGO YEAST WITH A BIG PITCH WORKS REAL NICE.


I do this beer with a big brew in the bag set up, so adjust for your system, ferment warm if you use 090. Doing brew in the bag I end up with a gallon of trub or uncollected brew per fermentor, so thats why its a 12 gallon batch, hops soak up a bunch too so I end up with two cornies when all is said and done. Getting gravity low is the difference between syrup and gold medal. Good luck and please post when you brew it!!
 
greeze said:
BOHDI

Imperial IPA (14 C)
Type: All Grain
Batch Size: 12.00 gal
Boil Size: 16.52 gal
Boil Time: 90 min
End of Boil Vol: 13.52 gal
Final Bottling Vol: 10.50 gal
Fermentation: Ale, Two Stage

Date: 02 Jul 2016
Brewer: Scott&Randy
Asst Brewer:
Equipment: 25 gal pot
Efficiency: 65.00 %
Est Mash Efficiency: 71.0 %


28 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 77.8 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 11.1 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.6 %

Mash In Add 46.50 qt of water at 161.8 F 150.0 F 75 min
&#9711; Fly sparge with 9.98 gal water at 168.0 F

&#9711; Add water to achieve boil volume of 16.52 gal
&#9711; Estimated pre-boil gravity is 1.059 SG

Boil Ingredients
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.6 %
1.00 oz Simcoe [13.00 %] - Boil 90.0 min Hop 5 18.6 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
2.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 16.6 IBUs
2.50 oz Citra [12.00 %] - Boil 15.0 min Hop 8 19.9 IBUs
2.50 oz Simcoe [13.00 %] - Boil 15.0 min Hop 9 21.6 IBUs

Steeped Hops
2.50 oz Centennial [10.00 %] - Steep/Whirlpool 20.0 min Hop 10 10.1 IBUs
2.50 oz Citra [12.00 %] - Steep/Whirlpool 20.0 min Hop 11 12.2 IBUs
2.50 oz Simcoe [13.00 %] - Steep/Whirlpool 20.0 min Hop 12 13.2 IBUs
&#9711; Estimated Post Boil Vol: 13.52 gal and Est Post Boil Gravity: 1.076 SG

Cool and Transfer Wort
&#9711; Cool wort to fermentation temperature
&#9711; Transfer wort to fermenter
&#9711; Add water if needed to achieve final volume of 12.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

4.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
&#9711; Measure Actual Original Gravity _______ (Target: 1.076 SG)
&#9711; Measure Actual Batch Volume _______ (Target: 12.00 gal)
&#9711; Add water if needed to achieve final volume of 12.00 gal

Fermentation
&#9711; 02 Jul 2016 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
&#9711; 06 Jul 2016 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop/Bottling Ingredients

2.50 oz Centennial [10.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
2.50 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
2.50 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
&#9711; Measure Final Gravity: _________ (Estimate: 1.011 SG)
&#9711; Date Bottled/Kegged: 16 Jul 2016 - Carbonation: Bottle with 9.03 oz Corn Sugar
&#9711; Age beer for 30.00 days at 65.0 F
&#9711; 15 Aug 2016 - Drink and enjoy!

Notes
wlp 090 SUPER SAN DEIGO YEAST WITH A BIG PITCH WORKS REAL NICE.


I do this beer with a big brew in the bag set up, so adjust for your system, ferment warm if you use 090. Doing brew in the bag I end up with a gallon of trub or uncollected brew per fermentor, so thats why its a 12 gallon batch, hops soak up a bunch too so I end up with two cornies when all is said and done. Getting gravity low is the difference between syrup and gold medal. Good luck and please post when you brew it!!
Click to expand...

Greeze,

Thanks for this recipe. Going to give it a try soon. Can't wait!

Couple of questions...

Are you still fermenting wlp090 at 75 degrees for this? Also, what water profile do you use for this recipe?

Thanks!
 
I did a few batches at he warmer end and it did very well, besides the speed of the ferment I and several others notice no ill effects. One thing I do want to try is the rouge yeast on this (pacman) the 090 takes it toll on the malt flavor a bit, I almost want to add a little Melanoidin malt to it but figure I`ll try the pacman yeast to see if it leaves a little more malt character.

my brewers friend water profiles are gone! sorry, I use detroit city water, 1 cad tablet before the mash, usually 2 tbls of calcium cl and about 1.5 lb of acid malt for the higher water to grain ratio. In the boil I do another tbls of calcium cl and 4-5 tbls of gypsum for the 12 gal batch. I have been having issues with clarity if the ph gets to high
 

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