IPA (zythos, amarillo, cascade, warrior, chinook, simcoe)

[kchomebrew]

I purchased a bunch of zythos hops that I plan to throw in as a late hop stand addition to the IPA I am brewing this weekend. The grain bill is loosely based on Blind Pig IPA and I also plan to dry hop with a mix of zythos, amarillo, and simcoe. Plan to brew this on the upcoming Saturday. As follows:

Kettle Vol. 15 gal @ 212 °F (1.050) 1.5 h
Final Vol. 11.52 gal @ 68 °F (1.063)
Efficiency: 90.0%
Attenuation: 77.0%
Evap./Hour: 2.0 gal

21 lb (91.3%) 2-Row Brewers Malt; Briess - added during mash
1 lb (4.3%) Cara-Pils® Malt; Briess - added during mash
.5 lb (2.2%) Wheat Malt; Simpsons - added during mash
.5 lb (2.2%) Crystal Malt 40°L - added during mash
1 oz (7.7%) Chinook (13.0%) - added during boil, boiled 60 m
1 oz (7.7%) Warrior® (16.0%) - added during boil, boiled 60 m
1 oz (7.7%) Cascade (5.5%) - added during boil, boiled 30 m
1 oz (7.7%) Cascade (5.5%) - added after boil, steeped 30 m
2 oz (15.4%) Amarillo® (8.5%) - added after boil, steeped 30 m
2 oz (15.4%) ZythosTM (10.9%) - added after boil, steeped 30 m
2 oz (15.4%) ZythosTM (10.9%) - added dry to secondary fermenter
2 oz (15.4%) Amarillo® (8.5%) - added dry to secondary fermenter
2 oz (15.4%) Simcoe® (13.0%) - added dry to secondary fermenter
yeast: Fermentis US-05 Safale US-05

3 tsp gypsum to HLT - 151/152 mash 90m - 7-10 dry hop.

OG: 1.063
FG: 1.014
Color: 5.23 SRM
Alcohol: 6.37%
Bitterness: 53.60

While I do plan to do 5 gal with US05, I may opt to go with another style for the other 5 gal batch. If I can find the San Diego Super yeast strain or Dennys Favorite, I may try that.

 

[WDT]

The San Diego is a beast, i've never tried Denny's favorite but 090 is really good. It's fast and floccs good.

 

[kchomebrew]

I'm brewing this one tomorrow and made my final changes to recipe. Speak now or forever hold your peace...... no Dennys or San Deigo yeast at the LHBS. But, I opted to try using Wyeast 1098 for half and 1332 for the other half. I see that 1332 is a hated and loved yeast, which makes me want to try it out. Wavering on sticking with half the batch being US05. Weigh in if you have an opinion. Otherwise, here it is:

Kettle Vol. 15 gal @ 212 °F (1.050) 1.5 h
Final Vol. 11.52 gal @ 68 °F (1.063)
Efficiency: 90.0%
Attenuation: 77.0%
Evap./Hour: 2.0 gal

21 lb (91.3%) 2-Row Brewers Malt; Briess - added during mash
1 lb (4.3%) Cara-Pils® Malt; Briess - added during mash
.5 lb (2.2%) Wheat Malt; Simpsons - added during mash
.5 lb (2.2%) Crystal Malt 40°L - added during mash
1.5 oz Warrior (16.0%) - added during boil, boiled 60 m
0.5 oz Warrior® (16.0%) - added during boil, boiled 30 m
1 oz Cascade (5.5%) - added during boil, boiled 30 m
2 oz Cascade (5.5%) - added during boil, boiled 10 m
2 oz Amarillo® (8.5%) - added after boil, steeped 60 m
4 oz ZythosTM (10.9%) - added after boil, steeped 60 m
2 oz Amarillo® (8.5%) - added dry to secondary fermenter - 7days
1 oz Centennial (10.0%) - added dry to secondary fermenter - 7 days
1 oz Cascade (5.5%) - added dry to secondary fermenter - 7 days
2 oz Simcoe® (13.0%) - added dry to secondary fermenter - 7 days

split 5 gal batches - Wyeast 1098 and Wyeast 1332

3 tsp gypsum / 1 tsp CaCl to HLT - 151 mash 90m

OG: 1.063
FG: 1.014
Color: 5.23 SRM
Alcohol: 6.37%
Bitterness: 61.90

 

[kchomebrew]

Brew day started

 

[kchomebrew]

Inspiration hits at weird times. Drinking a Cloud Hopper Imperial IPA while brewing and really picking out their late addition hops. Very bold late additions and late bitterness. What a great beer bHmmm. I am removing the cascade addition and moving it to hop stand at 200f while I whirlpool and drop/hold at 183f and then will add the Amarillo and zythos. Here's what this looks like:

1.5 oz Warrior (16.0%) - added during boil, boiled 60 m
0.5 oz Warrior® (16.0%) - added during boil, boiled 30 m
1 oz Cascade (5.5%) - added during boil, boiled 30 m
2 oz Cascade (5.5%) - added immediately post boil, steeped/whirlpool 60 m starting @ 200F - dropped to 183F @ 30m
2 oz Amarillo® (8.5%) - added after boil @ 183F, steeped/whirlpool 30 m
4 oz ZythosTM (10.9%) - added after boil @ 183F, steeped/whirlpool 30 m

 

[kchomebrew]

Mash out

 

[kchomebrew]

Into the fermenters after a 60m hop stand. OG 1.065. Came in a bit higher than anticipated. I didn't calculate the right about of sparge water and ended up only getting 14gal pre-boil instead of 15. Believe that's why OG came in high. As a result, filled one primary with 5.5gal and the other only made it to 4.5. The dry hop schedule is going to eat into that also. Oh well. I'm sure it will be worth it.

 

[FastAndy]

Sounds good. I've never used zythos as a dry hop but I use it at work add a 7 minute addition. Personally I would ditch the Centennial as I don't care for it in the same bill as Simcoe.

Cheers

Edit: nice setup!

 

[kchomebrew]

Sounds good. I've never used zythos as a dry hop but I use it at work add a 7 minute addition. Personally I would ditch the Centennial as I don't care for it in the same bill as Simcoe.

Cheers

Edit: nice setup!

I hear you. I'm not the worlds biggest fan of centennial by itself. But, if used sparingly, I think it can add some interesting layers to the dry hop aroma/flavors.

 

[kchomebrew]

Transferred both batches to secondary. British ale yeast is at 1.016 and NWyeast batch was at 1.012. I changed up the dry hops. Added .50oz of centennial and .50oz cascade and 2 oz of simcoe to each carboy and then added an additional 1oz of citra to the British ale batch. The NW yeast batch was pretty cloudy compared to the British batch. Will keg these batches this weekend.

 

[kchomebrew]

Kegged both batches. The 1098 batch came in at 1.014 FG and NW yeast batch at 1.012. Added gelatin and sitting on 20 psi for the next few days and then will drop to 15 psi and serve. Photos and tasting notes to follow.

 

[kchomebrew]

While I'm waiting for this one to carb up, I feel like I need to repost the whole recipe with hop additions since I made a lot of changes. As follows:

- 15gal pre boil kettle vol. (need to collect 16.5 next time and OG will come in a tick lower)
- 11.50 gal. post boil (need this to be @ 13 next time)
- Added 3 tsp gypsum / 1 tsp CaCl to HLT
- 151F mash 90m
- 90m boil

21 lb (91.3%) 2-Row Brewers Malt; Briess - added during mash
1 lb (4.3%) Cara-Pils® Malt; Briess - added during mash
.5 lb (2.2%) Wheat Malt; Simpsons - added during mash
.5 lb (2.2%) Crystal Malt 40°L - added during mash
1.5 oz Warrior (16.0%) - added during boil, boiled 60 m
0.5 oz Warrior® (16.0%) - added during boil, boiled 30 m
1 oz Cascade (5.5%) - added during boil, boiled 30 m
added 1 whirfloc tablet and 2 tsp of irish moss at 15m
added 2 tsp yeast nutrient @ 5m
2 oz Cascade (5.5%) - added immediately post boil, steeped/whirlpool 60 m starting @ 200F - dropped to 183F @ 30m
2 oz Amarillo® (8.5%) - added after boil @ 183F, steeped/whirlpool 30 m
4 oz ZythosTM (10.9%) - added after boil @ 183F, steeped/whirlpool 30 m

- ran through counterflow chiller to 66F - filled 2 5gal carboys
- oxygenated each batch for a 60second count
- pitched yeast (Wyeast 1332 and 1098)
- primary ferment 7 days/transfer to secondary & sit for 3 days/purge carboy with CO2 & add dry hops 7 days
- cold crash 3 days
- purge kegs with CO2, transfer to kegs and add gelatin

Wyeast 1332 NW Yeast batch dry hops (5 gal):
0.50 oz Centennial - added dry to secondary fermenter - 7 days
0.50 Cascade - added dry to secondary fermenter - 7 days
2 oz Simcoe® - added dry to secondary fermenter - 7 days

Wyeast 1098 Whitbread yeast batch dry hops (5gal):
0.50 oz Centennial - added dry to secondary fermenter - 7 days
0.50 Cascade - added dry to secondary fermenter - 7 days
1 oz Citra - added dry to secondary fermenter - 7 days
2 oz Simcoe® - added dry to secondary fermenter - 7 days

OG: 1.065
FG: 1.014 (1098) & 1.012 (1332)
Color: 5.23 SRM
Alcohol: 6.69%(1098) & 6.96%(1332)
Bitterness: calculated at 61.90 IBUs but I anticipate this to be in the 70's since beer tools doesn't account for any IBUs on post boil additions and with the 2 oz. of cascade at post boil 200F, this should extract some addtl bitterness.

 

[kchomebrew]

A pic of the final product. Tasting notes to follow once I get around to it.

 

[kchomebrew]

Getting around to tasting notes. Pours golden copper color with an off white head. Retains about a quarter inch head when it settles. Good lacing around the glass. Aroma is grapefruit and tangerine and some pine notes in the background. Good balance of malt and hops and not a hop bomb at all. Bitterness is present but initially sweet on tongue and then finishes quite dry and grapefruit bitter. Getting tastes of orange peel, grapefruit and faint hints of pine. Medium bodied beer. I would make this again and perhaps remove the zythos and just do simcoe in place of it. Good looking beer in a glass

 

[kchomebrew]

1098 batch kicked but not before I was able to bottle a few (wanted to keep them for side by side against the 1332 batch). So now I have the 1332 batch on tap. I'll post some side by side notes this weekend with photos. Excited to see the differences.

Overall, I'm not sure I'll brew an IPA with english yeast ever again. I'll never say never....but, for me, I much more prefer my IPAs and Pale Ales with the chico strain of yeast (001, 1056, US05, etc....). I feel like both of these were made well but lack the normal aroma and punch I usually get from the hops.

 

[m3n00b]

Curious....how do you account for your bitterness added during the aroma steep? My last aapa came in a 47ibu but beersmith doesn't add bitterness from the hop stand and it's more like 100ibu without the malt to back it up.

 

[kchomebrew]

Curious....how do you account for your bitterness added during the aroma steep? My last aapa came in a 47ibu but beersmith doesn't add bitterness from the hop stand and it's more like 100ibu without the malt to back it up.

I've read that the general consideration is 10% to 15% hop utilization so I just use fuzzy math to guesstimate the IBU addition it would add in. With that in mind, hop stand/whirlpool additions will be impacted by the temp they are added at. More bitterness is extracted above 190F (IMO) and less bitter more aromatic sub 190F (IMO). I'm sure I'll create a ruckus with these statements since everyone has an opinion on this....but my opinion is 20m to 45m at 185F to 175F is the sweet spot range for whirlpool/hop stand additions. Just my experience on my system....could be different on other systems.