Oceanbear1
Well-Known Member
- Joined
- Sep 17, 2013
- Messages
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Hello! I have brewed northeast hazy ipas before, following the popular recipe by brew professor, and now I'm attempting to sort of half make my own recipe, by trying to make a similar beer to what I tasted this weekend at Cerebral Brewing in Denver, CO
the beer was their Letter's and Number's ipa, which primarily used an experimental hop from south Africa. it had an ibu of 56 and an abv of 6.9. now I know my ibu's are considerably higher, but I think its because how brewers friend calculates hop utilization in whirlpool
The listed for grains: pale, oats, flaked wheat, dextrin
for hops, Columbus, N1/69, Amarillo, and azacca.
Obviously I can't get my hands on N1/69, but I thought mosaic might be a decent subsititute. the description for N1/69 is:
N1/69, The aroma profile of N1/69 is Kool-Aid, Juicy Fruit, oranges, plums, dank, and pungent. Alpha acids are 13.4 percent and cohumulone is 23 percent in 2016.
so my questions for you are:
1. can you think of a better hop to substitute with?
2: the grain bill seems simple to me, do you guys suggest changing anything?
3. I'm worried I would be over hopping, but wanted to know your opinion.
Its a 2 gallon batch, as that is what currently fits my level of consumption and my brewing capacity.
Anything else you can critique let me know. Thanks in advance!
STATS:
Original Gravity: 1.070
Final Gravity: 1.017
ABV (standard): 6.94%
IBU (tinseth): 99.94
SRM (morey): 4.66
FERMENTABLES:
4.1 lb - American - Pale 2-Row (70.7%)
0.75 lb - Flaked Oats (12.9%)
0.75 lb - Flaked Wheat (12.9%)
3.2 oz - Maltodextrin (3.4%)
HOPS:
60 minute hops
0.3 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 44.18
flameout hops
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Boil for 0.1 min, IBU: 0.13
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0.1 min, IBU: 0.07
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 0.1 min, IBU: 0.43
whirlpool
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 160 °F, IBU: 37.45
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Whirlpool for 0.2 min at 160 °F, IBU: 11.24
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 30 min at 160 °F, IBU: 6.44
dry hop 1
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop at 5 days
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop at 5 days
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop at 5 days
dry hop 2
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop at 12 days
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop at 12 days
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop at 12 days
MASH GUIDELINES:
1) Temp: 153 F, Time: 60 min, Amount: 3.725 gal
YEAST:
GigaYeast - Vermont IPA Yeast
Starter: No
Form: Liquid
Attenuation (avg): 80%
Flocculation: Med-Low
Optimum Temp: 62 - 75 F
Fermentation Temp: 64 F
the beer was their Letter's and Number's ipa, which primarily used an experimental hop from south Africa. it had an ibu of 56 and an abv of 6.9. now I know my ibu's are considerably higher, but I think its because how brewers friend calculates hop utilization in whirlpool
The listed for grains: pale, oats, flaked wheat, dextrin
for hops, Columbus, N1/69, Amarillo, and azacca.
Obviously I can't get my hands on N1/69, but I thought mosaic might be a decent subsititute. the description for N1/69 is:
N1/69, The aroma profile of N1/69 is Kool-Aid, Juicy Fruit, oranges, plums, dank, and pungent. Alpha acids are 13.4 percent and cohumulone is 23 percent in 2016.
so my questions for you are:
1. can you think of a better hop to substitute with?
2: the grain bill seems simple to me, do you guys suggest changing anything?
3. I'm worried I would be over hopping, but wanted to know your opinion.
Its a 2 gallon batch, as that is what currently fits my level of consumption and my brewing capacity.
Anything else you can critique let me know. Thanks in advance!
STATS:
Original Gravity: 1.070
Final Gravity: 1.017
ABV (standard): 6.94%
IBU (tinseth): 99.94
SRM (morey): 4.66
FERMENTABLES:
4.1 lb - American - Pale 2-Row (70.7%)
0.75 lb - Flaked Oats (12.9%)
0.75 lb - Flaked Wheat (12.9%)
3.2 oz - Maltodextrin (3.4%)
HOPS:
60 minute hops
0.3 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 44.18
flameout hops
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Boil for 0.1 min, IBU: 0.13
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0.1 min, IBU: 0.07
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 0.1 min, IBU: 0.43
whirlpool
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 160 °F, IBU: 37.45
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Whirlpool for 0.2 min at 160 °F, IBU: 11.24
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 30 min at 160 °F, IBU: 6.44
dry hop 1
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop at 5 days
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop at 5 days
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop at 5 days
dry hop 2
0.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop at 12 days
0.2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop at 12 days
0.2 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop at 12 days
MASH GUIDELINES:
1) Temp: 153 F, Time: 60 min, Amount: 3.725 gal
YEAST:
GigaYeast - Vermont IPA Yeast
Starter: No
Form: Liquid
Attenuation (avg): 80%
Flocculation: Med-Low
Optimum Temp: 62 - 75 F
Fermentation Temp: 64 F