lutinplunder
Active Member
trying to clone a Hoppy Otter here's the marketing...
The purest spring water drawn from the River Otter is used to brew this traditional 19th Century-style IPA with a bit of a twist. Handcrafted with English floor malts and our very own yeast, we have added five of the US Pacific Northwest's most citrus-flavored, aromatic whole cone hops to create a new, complex, highly drinkable beer.
Label says 6.8% ABV not sure where I should add more fermentables at, to increase the ABV of my modified English IPA recipe from "Brewing Classic Styles"
Also does the hop schedule look good or are there some changes that need to be made for a better combination?
Hoppy Otter Clone
English IPA
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 5.22 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.0
Ingredients
Amount Item Type % or IBU
12.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 87.5 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.6 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.6 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 3.6 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.8 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 30.0 IBU
1.00 oz Centennial [10.00%] (15 min) Hops 10.6 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 4.3 IBU
1.00 oz Amarillo Gold [8.50%] (5 min) Hops 3.6 IBU
1.00 oz Simcoe [13.00%] (1 min) Hops 1.2 IBU
1.00 oz Centennial [10.00%] (Dry Hop 10 days) Hops
1.00 oz Cascade [5.50%] (Dry Hop10 days) Hops
1.00 oz Amarillo Gold [8.50%] (Dry Hop 5 days) Hops
1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale
Beer Profile
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 49.8 IBU Calories: 43 cal/pint
Est Color: 10.2 SRM
The purest spring water drawn from the River Otter is used to brew this traditional 19th Century-style IPA with a bit of a twist. Handcrafted with English floor malts and our very own yeast, we have added five of the US Pacific Northwest's most citrus-flavored, aromatic whole cone hops to create a new, complex, highly drinkable beer.
Label says 6.8% ABV not sure where I should add more fermentables at, to increase the ABV of my modified English IPA recipe from "Brewing Classic Styles"
Also does the hop schedule look good or are there some changes that need to be made for a better combination?
Hoppy Otter Clone
English IPA
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 5.22 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.0
Ingredients
Amount Item Type % or IBU
12.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 87.5 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.6 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.6 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 3.6 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.8 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 30.0 IBU
1.00 oz Centennial [10.00%] (15 min) Hops 10.6 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 4.3 IBU
1.00 oz Amarillo Gold [8.50%] (5 min) Hops 3.6 IBU
1.00 oz Simcoe [13.00%] (1 min) Hops 1.2 IBU
1.00 oz Centennial [10.00%] (Dry Hop 10 days) Hops
1.00 oz Cascade [5.50%] (Dry Hop10 days) Hops
1.00 oz Amarillo Gold [8.50%] (Dry Hop 5 days) Hops
1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale
Beer Profile
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 49.8 IBU Calories: 43 cal/pint
Est Color: 10.2 SRM