Sleepyemt
Well-Known Member
I'm not sure I get northern brewer, but to me this years recipe doesn't seem the same....
Here's what I made:
Hopslam Clone - All-Grain
14C-India Pale Ale(IPA)-Imperial IPA
1.078 OG
1.012 FG
83.6% apparent attenuation
8.8% ABV
67.6 IBU
7.9 SRM
Recipe Overview
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.0 US gals
Volume Transferred: 4.90 US gals
Mash Efficiency: 65.7 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 16.00 lb 82.1 % 5.0 In Mash/Steeped
US Caramel 20L Malt 1.00 lb 5.1 % 3.4 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 2.6 % 3.4 In Mash/Steeped
Sugar - Honey 2.00 lb 10.3 % 0.7 End Of Boil
Hops
Variety Alpha Amount IBU Form When
US Centennial 10.5 % 1.00 oz 39.0 Loose Whole Hops 60 Min From End
US Centennial 8.7 % 0.15 oz 5.3 Loose Pellet Hops 60 Min From End
US Glacier 5.0 % 1.52 oz 10.6 Loose Pellet Hops 20 Min From End
US Vanguard 5.0 % 1.52 oz 10.6 Loose Pellet Hops 20 Min From End
German Hallertauer Hersbrucker 3.5 % 1.52 oz 4.0 Loose Pellet Hops 5 Min From End
US Crystal 3.5 % 1.52 oz 4.0 Loose Pellet Hops 5 Min From End
US Amarillo 5.0 % 2.00 oz 0.0 Loose Pellet Hops At turn off
US Simcoe 12.2 % 6.00 oz 0.0 Loose Pellet Hops Dry-Hopped
White Labs WLP001-California Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Step Type Temperature Duration
Rest at 152 degF 60
Brewed on 11/6. Big 4L starter on the stir plate. Pitched 48 hours after brewing, with 5+ min of air pump. Hit again 12 hours into fermentation. Transferred to secondary and dry hopped for a week with 6 oz Simcoe on 11/19. Cold crashed until 12/15 at 30-32F. Primed 4.4 gal with 2.6 oz sucrose - target 2 vols.
I dry-hopped with a crapload of Simcoe and it's super, super sweet-smelling and floral. I'd like to have it finish a bit lower, maybe 1.009. Not quite balanced enough on the back of the palate to pass for Hopslam.
I have decided to clone this recipe.
I have decided to clone this recipe.
Thought process?
Thought process?
First, I just picked up two cases of hopslam.
Second, I'm going to harvest some yeast from a bottle of Bells's Brown Best and make some slants. (And probably make a big-ass starter and brink it.)
Then I'm going to make about ten 600ml grain-bills, strike at 155ish, do a 90 minute boil, chill to 65 and mini-ferment them all inside of erlenmeyer flasks.
Then I'm going to bottle each one and drink them in a few weeks, with a comparative bottle.
Finally, I will take notes and adjust one variable in nine of the mini recipes and maintain a control of the "best one".
I hope I get to repeat this a few times; I like beer.
First, I just picked up two cases of hopslam.
Second, I'm going to harvest some yeast from a bottle of Bells's Brown Best and make some slants. (And probably make a big-ass starter and brink it.)
Then I'm going to make about ten 600ml grain-bills, strike at 155ish, do a 90 minute boil, chill to 65 and mini-ferment them all inside of erlenmeyer flasks.
Then I'm going to bottle each one and drink them in a few weeks, with a comparative bottle.
Finally, I will take notes and adjust one variable in nine of the mini recipes and maintain a control of the "best one".
I hope I get to repeat this a few times; I like beer.
My conversion to ipa's has been recent so my knowledge of hops is weak. I am a ttacked to hopslam because I started making wine than mead and than big dark and maltty. However I have one point of disagreement with you and that is IPA's which are large alcohol and highly hopped beers were a way to survive for transports taking British troops around the cape to India. Where they caught on for their maturity and were than shipped as a product to the those same ports from England. As to hopslam I have no history with maturing it. It was only a talking point which I am going through. Today I opened an afforementioned homebrew. added TBSP clover honey to a small glass and whisked it in an taste it. ITwas way to sweet but interesting I got my funnel out and
dumped the remainder into the just opened 16 oz swingtop. Shook it up and tasted again with much better result. I think Bells is using clover(cost also drives that). I have a IPA in primary, when I rack to secondary I'm going to pull 1 gallon and add 1/4 honey to that gallon and give it 2 weeks to a month to bottle both. At which time I'm going to pull another gallon off which will use honey as the primer, the remainder of the fiver and the honey added gallon will be primed normally. 2 more weeks to bottle condition. Than Ill have my initial result for my clone of hopslam. Since Bells is using 1087 as OG that means their FG is 1020, Only 1056m yeast is normally used for an IPA that is because of the alcohol tolerance which can easily handle 10%. Thanks for your reply
Per Bells: We use Hersbrucker, Centennial, Glacier, Vanguard, & Crystal in the kettle, and then dry hop with Simcoe. Hopslam has an unusually high degree of fermentation, so you also encounter a fermentation profile that you wouldn't find in many of our other beers. Lets figure out a clone recipe for this one now that we have the type of hops. I have no experience with Glacier, Vanguard, or Crystal so I will not be of any assistance. Here is one more hint Our internal taste panels regularly identify a peach aroma that is unique among our brands to Hopslam. That, in concert with the various hops, may be the tropical flavor you asked about.
Hopping is trickier, but I can tell you that we use a blend of modern American high-alpha aroma hops. A generous dry hop addition of Simcoe with a touch of Amarillo provides the signature aromatic punch. Bitterness is less than most people think, in the mid-to-upper 60 IBU range. Hopslam is all about hop flavor, not unrestrained bitterness.
Time to resurect this ...When I picked up a sixer yesterday of Hopslam it reminded me of this recipe thread. So what's the consensus on this recipe ? Whats the best version of this recipe?
Of those that have brewed this, did you brew it again?
What was your recipe?
Would you brew it that way again?
Thanks!
anyone got a good extract with steeping grains version?
This one was the recipe I settled on. is it a exact? .... probably not So very Close though. I'd probably up the Amarillo a little at the dry hop. 6g recipe.It is a regular in my house now.
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
16 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 85.9 %
9.6 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 3 3.1 %
9.6 oz Honey Malt (25.0 SRM) Grain 4 3.1 %
1.50 oz Hallertauer Hersbrucker [3.50 %] - First Hop 5 16.8 IBUs
1 lbs 8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 7.8 %
1.50 oz Glacier [5.60 %] - Boil 60.0 min Hop 7 22.8 IBUs
1.00 oz Centennial [6.90 %] - Boil 30.0 min Hop 8 14.4 IBUs
1.20 oz Glacier [5.60 %] - Boil 20.0 min Hop 9 11.0 IBUs
1.00 oz Amarillo Gold [8.60 %] - Boil 20.0 min Hop 10 14.1 IBUs
0.80 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 11 5.3 IBUs
0.60 oz Glacier [5.60 %] - Boil 10.0 min Hop 12 3.3 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
3.25 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.75 oz Amarillo Gold [8.50 %] - Dry Hop 7.0
lafolielapper said:how long do you boil the hallertauer for...it doesnt say...thanks btw!!!
cmac4408 said:Sleepyemt,
I brewed this all grain according to your recipe. I am putting in second ferementer tomorrow. I dont have a climate controlled storage area so I am at 66 degrees in my down stairs. Dry hop Simcoe and Amarillo. 2 weeks. Bottle. I will do a Hopslam side by side on here. Not sure why people dont want to share results. Hope its good.
LandoAllen said:Sleepyemt,
Do you prefer your extract version or your all grain recipe better? Which is closer to the actual taste of Hopslam? Is the extract recipe easier?
cmac4408 said:I put in bottle Saturday. Tasted great. High hopes. Will post results.
Sleepyemt said:This one was the recipe I settled on. is it a exact? .... probably not So very Close though. I'd probably up the Amarillo a little at the dry hop. 6g recipe.It is a regular in my house now.
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
16 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 85.9 %
9.6 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 3 3.1 %
9.6 oz Honey Malt (25.0 SRM) Grain 4 3.1 %
1.50 oz Hallertauer Hersbrucker [3.50 %] - First Hop 5 16.8 IBUs
1 lbs 8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 7.8 %
1.50 oz Glacier [5.60 %] - Boil 60.0 min Hop 7 22.8 IBUs
1.00 oz Centennial [6.90 %] - Boil 30.0 min Hop 8 14.4 IBUs
1.20 oz Glacier [5.60 %] - Boil 20.0 min Hop 9 11.0 IBUs
1.00 oz Amarillo Gold [8.60 %] - Boil 20.0 min Hop 10 14.1 IBUs
0.80 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 11 5.3 IBUs
0.60 oz Glacier [5.60 %] - Boil 10.0 min Hop 12 3.3 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
3.25 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.75 oz Amarillo Gold [8.50 %] - Dry Hop 7.0
Can you give more details on your mash schedule and temps you used? Did you do a protein rest? Did i read it right that you mash and boil for 60 min? How much wart did yo have before and after the boil? I assume you racked to secondary and cold crashed? What was your OG and FG? Any extra advice or tips would help.
What was the purpose in using dextrose instead of honey? I think I missed that somewhere after reading this whole thread...
Sorry I am asking so many questions. I've searched long and hard and your recipes seem to be the only ones with some sort of feedback and positive results...Hopslam is one of my favorites but nearly impossible to get in my area because the stores all sell out in days. And you can forget trying to find a bar or pub that has it on draft.
LandoAllen said:Sleepyemt did you use the gypsum because your water is soft? I use city water and have a water softener so I have really soft water. I have yet to start this brew bc I have been waiting for my temp controller to arrive in the mail and ill have to wire it all up. It's taking forever to arrive...I should have known better than to buy it off eBay from someone in China.
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