Galaxy Bowl by Hop Butcher for the World Recipe
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dukedevil0
Well-Known Member
Resurrecting this from the dead. Been researching for awhile and here are some basics/assumptions I've come up with - knowing a little about brewing the style and seeing some of Hop Butcher's social media posts. I plan to brew something in this vein somewhat soon (but maybe a lesser ABV version).
http://www.hopbutcher.com/galaxybowl/
80% Breiss Malting 2-Row
20% Flaked Oats
source: https://www.instagram.com/p/BKWLI5Sh4ql - looks to be about 16 sacks 2-row, 4 sacks flaked oats, can't tell what the stuff in the backround is and if it is for Galaxy Bowl, may be other grains also not visible
Imperial Organic Yeast A24 Dryhop
source: [ame]https://vimeo.com/183595113[/ame] Hop Butcher For The World - Pitching 10L of Imperial Yeast's DryHop Strain Into The Fermenter posted Sep 20, 2016 (timing and type of yeast lines up with when Batch 1 GB was brewed)
ABV: 8.0%
Hops: Galaxy
My open questions:
-Do they use any other hops but Galaxy, such as for bittering additions
-Any further grains used, ratios
Here's my first shot at a recipe:
Hop Butcher Galaxy Bowl (clone)
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.079
Final Gravity: 1.019
ABV (standard): 7.87%
IBU (tinseth): 31.03
SRM (morey): 4.79
Fermentables
Amount Fermentable PPG °L Bill %
13.5 lb American - Pale 2-Row 37 1.8 80.6%
3.25 lb Flaked Oats 33 2.2 19.4%
16.75 lb Total
Hops
Amount Variety Type AA Use Time IBU
2 oz Galaxy Pellet 14.25 Boil 10 min 31.03
4 oz Galaxy Pellet 14.25 Whirlpool at 155 °F 20 min
4 oz Galaxy Pellet 14.25 Dry Hop 8 days
4 oz Galaxy Pellet 14.25 Dry Hop 3 days
Hops Summary
Amount Variety Type AA
14 oz Galaxy Pellet 14.25
Mash Guidelines
Amount Description Type Temp Time
-- Infusion 154 F 60 min
Yeast
Imperial Yeast - A24 Dry Hop
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Fermentation Temp:
68 °F
Target Water Profile:
use preferred NE IPA water chemistry, maybe 150 Ca, 150+ Cl, 75+ SO4,
add lactic acid for mash pH ~5.4
Notes
First dry hop during active fermentation, second dry hop 2-3 days before cold crash/packaging
http://www.hopbutcher.com/galaxybowl/
80% Breiss Malting 2-Row
20% Flaked Oats
source: https://www.instagram.com/p/BKWLI5Sh4ql - looks to be about 16 sacks 2-row, 4 sacks flaked oats, can't tell what the stuff in the backround is and if it is for Galaxy Bowl, may be other grains also not visible
Imperial Organic Yeast A24 Dryhop
source: [ame]https://vimeo.com/183595113[/ame] Hop Butcher For The World - Pitching 10L of Imperial Yeast's DryHop Strain Into The Fermenter posted Sep 20, 2016 (timing and type of yeast lines up with when Batch 1 GB was brewed)
ABV: 8.0%
Hops: Galaxy
My open questions:
-Do they use any other hops but Galaxy, such as for bittering additions
-Any further grains used, ratios
Here's my first shot at a recipe:
Hop Butcher Galaxy Bowl (clone)
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.079
Final Gravity: 1.019
ABV (standard): 7.87%
IBU (tinseth): 31.03
SRM (morey): 4.79
Fermentables
Amount Fermentable PPG °L Bill %
13.5 lb American - Pale 2-Row 37 1.8 80.6%
3.25 lb Flaked Oats 33 2.2 19.4%
16.75 lb Total
Hops
Amount Variety Type AA Use Time IBU
2 oz Galaxy Pellet 14.25 Boil 10 min 31.03
4 oz Galaxy Pellet 14.25 Whirlpool at 155 °F 20 min
4 oz Galaxy Pellet 14.25 Dry Hop 8 days
4 oz Galaxy Pellet 14.25 Dry Hop 3 days
Hops Summary
Amount Variety Type AA
14 oz Galaxy Pellet 14.25
Mash Guidelines
Amount Description Type Temp Time
-- Infusion 154 F 60 min
Yeast
Imperial Yeast - A24 Dry Hop
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Fermentation Temp:
68 °F
Target Water Profile:
use preferred NE IPA water chemistry, maybe 150 Ca, 150+ Cl, 75+ SO4,
add lactic acid for mash pH ~5.4
Notes
First dry hop during active fermentation, second dry hop 2-3 days before cold crash/packaging
How'd this turn out? A buddy was asking for something similar to this
dukedevil0
Well-Known Member
Hey sorry, but I never actually brewed this exact recipe. It was just my guess at a starting point.
secretlevel
Well-Known Member
Hey gang,
I brewed a couple of iterations in an attempt to create a Hop Butcher clone. It's not 1:1 quite yet but it's getting damn close! While I did Double Grid clone instead of Galaxy Bowl, I'm sure you can mix up the hops and get delicious results. @dukedevil0 found several good bits of information (great work!) and I found a good deal of other info in Craft Beer & Brewing's podcast about the grist and hop schedule.
OG: 1.070
FG: 1.024
note: I undershot gravity by a bit, you should be aiming for 1.079 or so.
4 Gal Batch with 70% efficiency
65% Rahr Pale 2-row
10% Flaked Oats
10% Malted Oats
10% White Wheat
5% Briess Carafoam
3.6% Lactose
Hop Schedule
1.5 oz Citra pellets (Whirlpool @ 160F - 30 min)
1.5 oz Mosaic pellets (Whirlpool @ 160F - 30 min)
1.0 oz Citra pellets (Dry Hop Day 2)
1.0 oz Mosaic pellets (Dry Hop Day 2)
2.5 oz Citra pellets (Dry Hop Day 9)
2.5 oz Mosaic pellets (Dry Hop Day 9)
Mashed at 153F. Chilled to 68F and pitched yeast from a 1L starter. I added the first dry hop on Day 2 and let the temperature free rise. I then soft cold-crashed on day 9 to 57F and added second dry hop on day 10. I maintained this temperature for 3 days and then cold crashed before kegging.
Tasting Notes
Flavors: Very tropical, lots of cantaloupe, a little peachy, and a lovely hint of resin. As for the original HB, the same flavors are there, but there is a little more body, creaminess as well as Pina Colada-type tropical flavors you get from most of their NEIPA's.
Color: In this picture, my beer is about 3 weeks old, while the can of HB is about 6 weeks. HB is showing some slight oxidation, which is probably why the color is a bit darker. When you get it fresh, it's much more straw-colored like mine.
Conclusion: I definitely got close and am incredibly happy with this beer. The description on the back of the can is "Fresh Citrus, Light Resin, and Exotic Tropical", check, check, and CHECK!
I'm convinced that the yeast is responsible for Pina Colada-type smells and flavors. These flavors are present in all of their beers and this is also the aroma that the A24 Dry Hop gave off when I did my starter for this beer. That's the only thing I'd say I have to work on for the next batch, as well as hitting the gravity. A higher gravity should help add more body and creaminess for sure.
I actually made an in-depth post on both iterations as well, you can read it here: Hop Butcher Clone
I brewed a couple of iterations in an attempt to create a Hop Butcher clone. It's not 1:1 quite yet but it's getting damn close! While I did Double Grid clone instead of Galaxy Bowl, I'm sure you can mix up the hops and get delicious results. @dukedevil0 found several good bits of information (great work!) and I found a good deal of other info in Craft Beer & Brewing's podcast about the grist and hop schedule.
OG: 1.070
FG: 1.024
note: I undershot gravity by a bit, you should be aiming for 1.079 or so.
4 Gal Batch with 70% efficiency
65% Rahr Pale 2-row
10% Flaked Oats
10% Malted Oats
10% White Wheat
5% Briess Carafoam
3.6% Lactose
Hop Schedule
1.5 oz Citra pellets (Whirlpool @ 160F - 30 min)
1.5 oz Mosaic pellets (Whirlpool @ 160F - 30 min)
1.0 oz Citra pellets (Dry Hop Day 2)
1.0 oz Mosaic pellets (Dry Hop Day 2)
2.5 oz Citra pellets (Dry Hop Day 9)
2.5 oz Mosaic pellets (Dry Hop Day 9)
Mashed at 153F. Chilled to 68F and pitched yeast from a 1L starter. I added the first dry hop on Day 2 and let the temperature free rise. I then soft cold-crashed on day 9 to 57F and added second dry hop on day 10. I maintained this temperature for 3 days and then cold crashed before kegging.
Tasting Notes
Flavors: Very tropical, lots of cantaloupe, a little peachy, and a lovely hint of resin. As for the original HB, the same flavors are there, but there is a little more body, creaminess as well as Pina Colada-type tropical flavors you get from most of their NEIPA's.
Color: In this picture, my beer is about 3 weeks old, while the can of HB is about 6 weeks. HB is showing some slight oxidation, which is probably why the color is a bit darker. When you get it fresh, it's much more straw-colored like mine.
Conclusion: I definitely got close and am incredibly happy with this beer. The description on the back of the can is "Fresh Citrus, Light Resin, and Exotic Tropical", check, check, and CHECK!
I'm convinced that the yeast is responsible for Pina Colada-type smells and flavors. These flavors are present in all of their beers and this is also the aroma that the A24 Dry Hop gave off when I did my starter for this beer. That's the only thing I'd say I have to work on for the next batch, as well as hitting the gravity. A higher gravity should help add more body and creaminess for sure.
I actually made an in-depth post on both iterations as well, you can read it here: Hop Butcher Clone
secretlevel
Well-Known Member
Anyone have access to the Beef Dipped recipe in the latest CB&B?
secretlevel
Well-Known Member
This is it, 1 to 1: Hop Butcher for the World Beef Dipped - All Grain Specialty IPA: New England IPA Homebrew Beer Recipe - Brewer's Friend
Directions: Ferment at 68°F (20°C) for 2–3 days, then raise to 72°F (22°C). When the gravity has dropped to about 1.030, add dry hops until beer reaches final gravity, about 3 days.
I personally haven't seen Simcoe Cryo anywhere, but it'd definitely be good to try. As much as I love Simcoe, I think it's even better with a bit of Citra mixed in. This is how you make Green Moss
Although I think Green Moss might use Imperial A24...
This is it, 1 to 1: Hop Butcher for the World Beef Dipped - All Grain Specialty IPA: New England IPA Homebrew Beer Recipe - Brewer's Friend
Directions: Ferment at 68°F (20°C) for 2–3 days, then raise to 72°F (22°C). When the gravity has dropped to about 1.030, add dry hops until beer reaches final gravity, about 3 days.
I personally haven't seen Simcoe Cryo anywhere, but it'd definitely be good to try. As much as I love Simcoe, I think it's even better with a bit of Citra mixed in. This is how you make Green Moss
Thanks! Not sure why a google search didn't return that recipe. Know if the recent version in CB&B matches?
My local hbs has cryo simcoe -- atlanticbrewsupply
I think morebeer has it too, which could be cheaper for you to have shipped.
Like many others, cryo has been a little disappointing for me, but I like mixing them with regular pellets. The row 2, hill 56 clone recipe on here is a really nice simcoe showcase.
secretlevel
Well-Known Member
It's exactly the same, with the exception of OG and FG. 152F mash temp and:
OG: 1.079
FG: 1.022
Very nice though. I personally love Simcoe although it can vary year to year. 2018 was more fruity with lemon/mango notes. This year is more pine for sure.
OG: 1.079
FG: 1.022
Very nice though. I personally love Simcoe although it can vary year to year. 2018 was more fruity with lemon/mango notes. This year is more pine for sure.
