American IPA Hopslam Clone

[Klichty]

Brewed this back in November and served over Christmas to the family. Not a single person had anything bad to say and I was very pleased with it myself. Thank you for the great recipe!

 

[moonpig]

put this on the keg a couple of days ago and it turned out great. Bought a Growler of the original Hopslam- it is the beer on the right. Mine is not as clear, that may still come with settling but I really do not care about clarity- IT TASTES GREAT, sorry about the bad picture quality

Thank you for the recipe- job well done

 

[Beerfly]

Is that grain bill right? I have to lower the base malt to 13 Lbs. to get the SG of 1098. Hopslam is a 10% abv beer and this comes out to 11.5. Is Beersmith just wrong or am I missing something? I did set the efficiency to 70%.

Scratch that, I had it set for 5 gallons instead of 5.5.

 

[HiggyTheBrewer]

I have to say that this recipe looks fantastic. Congratulations on getting that score! Ill be trying this out in the next few weeks and putting it on tap. It would be awesome to do a side by side comparison brew with honey vs sugar by splitting the wort but ill give it a go with corn sugar first.

Thanks again for the recipe, cant wait to brew
-Higgy

 

[Firebat138]

we are kegging our Hopslam and Two hearted this week... cant wait

 

[msu09]

Great looking recipe!

I brewed this last weekend via BIAB. Due to the large grain bill (and probably my own brewing errors) I only got 50% Brewhouse efficiency. Also, I have no idea what my SG was. I dropped my hydrometer between the mash and the end of the boil....

I'm assuming that my SG is around 1.070 (I also added an extra pound of sugar to try and make up for my lackluster efficiency). I accidentally boiled a bit too much off and ended up with slightly under 5 gallons. I followed the hop schedule up to this point but don't know if I should add the dry hops. I tasted the wort when putting it into the carboy and it seemed very sugary and bitter. It's starting to taper down it's fermentation and I would add the hops somewhat soon.

Also, I'm fermenting it in a 6 gallon carboy but don't have a secondary (my only secondary broke while transferring wort last month... lost 5 gallons of a nice ipa). How long should I leave it in the primary? Should I purge it with co2 every so often?

Thank you for the great recipe!

 

[Beerfly]

Great looking recipe!

I brewed this last weekend via BIAB. Due to the large grain bill (and probably my own brewing errors) I only got 50% Brewhouse efficiency. Also, I have no idea what my SG was. I dropped my hydrometer between the mash and the end of the boil....

I'm assuming that my SG is around 1.070 (I also added an extra pound of sugar to try and make up for my lackluster efficiency). I accidentally boiled a bit too much off and ended up with slightly under 5 gallons. I followed the hop schedule up to this point but don't know if I should add the dry hops. I tasted the wort when putting it into the carboy and it seemed very sugary and bitter. It's starting to taper down it's fermentation and I would add the hops somewhat soon.

Also, I'm fermenting it in a 6 gallon carboy but don't have a secondary (my only secondary broke while transferring wort last month... lost 5 gallons of a nice ipa). How long should I leave it in the primary? Should I purge it with co2 every so often?

Thank you for the great recipe!

Wow, that had to be one big bag of grains! After fermentation slows up I would air lock it if it isn't already. No need to add C02, all the oxygen on top has been purged with fermentation. I would still dry hop, that won't add bitterness but rather that nose full of hops you want. Document your recipe and procedure, you might find out it's awesome and want to make it again.

 

[arondee]

I made 10 gallons of this on Sunday and 5 ended up on the ground. A moment of silence please.

 

[HOUZERSON]

I made 10 gallons of this on Sunday and 5 ended up on the ground. A moment of silence please.

No !

 

[sivdrinks]

I made 10 gallons of this on Sunday and 5 ended up on the ground. A moment of silence please.

My head is bowed

 

[Doom5oh]

I threw the ingredients in beer calculus and here is what I came up with. Keeps the proportions right, and assumes a 70% efficiency.

10 lb 12 oz Pale Liquid Extract (70%)
2 lb 2 oz Vienna Malt (14%)
12 oz Caramel 20 L (5%)
8 oz Gambrinus Honey Malt (3%)
8 oz Cara-Pils/Dextrine (3%)

12 oz Honey (5%) (late addition for flameout)

Estimated OG: 1.098
Estimated Final Grav: 1.025
SRM: 10

Estimated abv 9.7%.

Not sure what to do about the SRM, or the hops that are FWH in the all grain.

Can anyone else help out??

Having recently converted to All-grain, let me see if I can help you and your wallet out.

1) Brew this batch as a partial mash. Very simple to do.. Go to Lowe's and get a paint strainer poly bag. Sub out the some of the pale liquid extract for some Maris Otter or British Pale Malt grain. Put all your grains together and mash for 60 min. PM me direct if you need help on this. This alone will lower the SRM.

2) You can sub the crystal 20 for crystal 10 and put the extract in during the last 15 min of boil. It will pasteurize but won't contribute as much color.

3) This brew will cost you $40+ in extract alone... ouch.

 

[Beerfly]

Dry hopping now and bottling this weekend! Looking forward to this one. Followed the original and used honey.

 

[tmontana48154]

I made 10 gallons of this on Sunday and 5 ended up on the ground. A moment of silence please.

...and I thought I had bad luck with this when it blew the top off and covered my ceiling with yeast. My condolences.

 

[Riseabovebb]

Bought all the ingredients for this recipe today. Well, all ingredients minus the honey malt (just plain forgot it!). Looking forward to brewing this one up next weekend.

Can I sub in extra honey for the honey malt? I bought a total of 32oz of honey, so I was thinking I could just add maybe another few ounces of honey to replace the .5lbs of honey malt.

Also, any preference as to what to dry hop with?

 

[Riseabovebb]

Bought all the ingredients for this recipe today. Well, all ingredients minus the honey malt (just plain forgot it!). Looking forward to brewing this one up next weekend.

Can I sub in extra honey for the honey malt? I bought a total of 32oz of honey, so I was thinking I could just add maybe another few ounces of honey to replace the .5lbs of honey malt.

Also, any preference as to what to dry hop with?

I went back to the home brew store yesterday and picked up the 1/2lb of honey malt, so scratch my earlier question.

I'm still interested to hear any opinions on what hops worked best for dry hopping. Any takers?

 

[Voodoo_Child]

Thanks for posting, sounds great.

I'm thinking of scaling it down so I can do it as a BIAB in my 9 gal kettle. Sadly I don't have Beersmith, so no easy button. I'm thinking maybe 4 gallons into fermenter. I'm toying around in Beer Calculus but it doesn't seem right. Any recommendations?

The SO will freak if I can reproduce anything close to Hopslam.

 

[sivdrinks]

Thanks for posting, sounds great.

I'm thinking of scaling it down so I can do it as a BIAB in my 9 gal kettle. Sadly I don't have Beersmith, so no easy button. I'm thinking maybe 4 gallons into fermenter. I'm toying around in Beer Calculus but it doesn't seem right. Any recommendations?

The SO will freak if I can reproduce anything close to Hopslam.

Hopville. I BIAB with a keg and it's all I use. Beersmith is overkill for me.

 

[Sokol21]

I'm brewing this up this weekend. Looks awesome. One question, though. I notice you say to ferment for 21 days, and dry hop for one week. Is the dry hop done after the 21 days, or during the last week of fermentation?

 

[Firebat138]

we only fermented for two weeks... it was done and we dry hopped for 10... it was awesome

 

[Sokol21]

So, I dry-hopped today, and I plan on kegging in 7 days. If I crank the co2 to a higher psi, do you think it will be well carbed enough for drinking two weeks later?

 

[america]

I never really have a problem carbing at like 10-12 psi (@38°) for 2 weeks and then serving.

 

[sivdrinks]

So, I dry-hopped today, and I plan on kegging in 7 days. If I crank the co2 to a higher psi, do you think it will be well carbed enough for drinking two weeks later?

You can try 20psi for 3 days or shake it for 7 minutes at 30, turn down to serving pressure and let it settle over night.

 

[tfratzke]

Recipe looks great. What size starters are people using? Do you seriously need a 4L starter?

 

[america]

Recipe looks great. What size starters are people using? Do you seriously need a 4L starter?

http://www.mrmalty.com/calc/calc.html

It really depends in your yeast and starter method. This link will show you what you need to know.

 

[tfratzke]

http://www.mrmalty.com/calc/calc.html

It really depends in your yeast and starter method. This link will show you what you need yo know.

Thanks.

 

[price2bc]

Going to brew this next week. Will be using the Honey in place of the sugar. I'm also planning on cloning the yeast out of 12 of bells lower gravity beers (haven't decided which one yet, I need to look this up). Will pry just build it up over the course of a week using my stir plate. Anyone know what beer of bells is the best to get good quality yeast out of and if that is in fact the same yeast used in hopslam? Ive heard they use 1 strain of yeast for all but I've also heard they have 3-4 strains they use depending on the type of beer. Any changes or tips anyone has brewed this would like to share? thanks

 

[Voodoo_Child]

I think I've heard people having success with Bell's Amber. I'm just now building a stirplate and wondering what your process is for stepping up, if you don't mind. How many times, how many ml?

I'm really looking forward to brewing this one.

 

[price2bc]

Your right about the amber, I read the email that is provided in the post above that is said to be from bells directly. They say the Amber is the one to use.

This is my first attempt at this so I'm no authority on the process. I'm sure someone on here has much more experience than me.

You can calculate your starter size using this calculator

http://www.mrmalty.com/yeast-tools.php

But basically the process is the same as building any liquid yeast starter. Build a small low gravity wort, add the dregs from a few bottles. Let that ferment out. Cold crash and decant off wort. Restart the process. Then continue until you have the size starter you require.

anyone with more experience that would like to chime in would be greatly appreciated.

 

[price2bc]

As for the use of honey as opposed to the sugar... What kind of honey do you guys suggest. Took a look over at northern brewer and they have 5-6 different kinds all with different flavors and profiles. Ive never used honey before so was just looking for some suggestions.

Thanks

 

[tfratzke]

Yowza! Brewed this 2 weeks ago and pulled a hydro sample today it's sitting at 1.015. That puts it at 11.2% It is absolutely delicious! I was little nervous as this was my first DIPA and with the amount of hops in the recipe. This beer has a HUGE malt backbone to compliment all of those hops to perfection. I love Hopslam, and as a couple others have noted, this might be better!

Thanks for the recipe schweaty!