American IPA Ithaca Flower Power Clone

[Dumpsterboy]

Siv-- you are right, No Amarillo or Chinook in the boil on their website. I have brewed this a few times and did it both ways(with them in the boil and without). I thought it was closer to Flower Power when I added amarillo and chinook in the boil. The chinook @5 really added a nice aroma, and the early addition of Amarillo added some bitterness and flavor as well. As far as the IBU's-- again you are right about 75 according to Ithaca. I like it overly hopped, so I boosted up the hop amount, and it worked for me that way. I boil for 60 minutes, but when i took the brewery tour in Ithaca, they said they boil for 90 minutes. So if you add centennial @90 then you can probably reduce the amount of hops to achieve a higher IBU-- of course you would have to increase your preboil amount as well. Here is the second way I brewed a close clone of flower power that more resembles their recipe that you can try, but again I like the first one a bit more.

1.25oz Centennial@60, 1.0 Simcoe@30, 1.5 Cascade@10, 1.5Ahtanum@5---then dry hop 7 days 1.0oz each of simcoe, amarillo,chinook
This was 89.0 IBU's , I used 16lbs Briess 2-row, 1lb Honey malt, 0.5 Acidulated malt ----- aboout 7.5%abv

I liked this beer as well. And no, your not being a jerk at all, I like the feedback of different people--it makes us all better brewers.

 

[sivdrinks]

Siv-- you are right, No Amarillo or Chinook in the boil on their website. I have brewed this a few times and did it both ways(with them in the boil and without). I thought it was closer to Flower Power when I added amarillo and chinook in the boil. The chinook @5 really added a nice aroma, and the early addition of Amarillo added some bitterness and flavor as well. As far as the IBU's-- again you are right about 75 according to Ithaca. I like it overly hopped, so I boosted up the hop amount, and it worked for me that way. I boil for 60 minutes, but when i took the brewery tour in Ithaca, they said they boil for 90 minutes. So if you add centennial @90 then you can probably reduce the amount of hops to achieve a higher IBU-- of course you would have to increase your preboil amount as well. Here is the second way I brewed a close clone of flower power that more resembles their recipe that you can try, but again I like the first one a bit more.

1.25oz Centennial@60, 1.0 Simcoe@30, 1.5 Cascade@10, 1.5Ahtanum@5---then dry hop 7 days 1.0oz each of simcoe, amarillo,chinook
This was 89.0 IBU's , I used 16lbs Briess 2-row, 1lb Honey malt, 0.5 Acidulated malt ----- aboout 7.5%abv

I liked this beer as well. And no, your not being a jerk at all, I like the feedback of different people--it makes us all better brewers.

Wow, thanks for the elaborate feedback! I made a recipe based on yours a bit but with continuous hopping from 20 on in. It saves a bit on hops and was very successful for Yoopers 60 clone. If I do a 90 boil you think I should drop the Crystal addition? Assuming you put it there in place of boiling for 90.

 

[Dumpsterboy]

In my last batch a few days ago, I added 8oz of acidulated malt because Ithaca uses it. It increased my efficiency by about 3-5% too.

 

[sivdrinks]

In my last batch a few days ago, I added 8oz of acidulated malt because Ithaca uses it. It increased my efficiency by about 3-5% too.

I'm making this tomorrow, have 4oz in my recipe . Ever see the need for carapils?

 

[Benedetto]

I've never made an all-grain before - a little scared to right now. What LME or DME (or both?) can I use to substitute for the 16 lbs of Breiss 2-row?

 

[Voodoo_Child]

If memory serves me right.. 1 lb 2 row = .75 LME or .6 DME

 

[BuffaloBeer1]

I brewed this about 5 weeks ago. I hit my numbers right on. However, I used 2 packets of US-05, and my final abv was 8.5%. Everyone I speak to about Flower Power has the same experience, feeling like your drunk on two beers. This one will get me there in 1.5. There's just something about that stuff. This recipe is delicious. Other than clarity and the nose, it is right on compared to the real deal. I tried throwing the hops into the primary towards the end; next time I'll wait for the secondary.

 

[sivdrinks]

No idea what happened but my beer got pretty dark and is malty/caramely. Definitely not Flower Power and doubtfully the recipes fault.

 

[Dumpsterboy]

I wonder what happened? Is it infected? I just racked this recipe to the keg and it came out perfect again. If you figure out what you think happened then please post--I'd be interested to see how that occurred. The best thing about this recipe for me, is the lack of maltyness.

 

[sivdrinks]

I wonder what happened? Is it infected? I just racked this recipe to the keg and it came out perfect again. If you figure out what you think happened then please post--I'd be interested to see how that occurred. The best thing about this recipe for me, is the lack of maltyness.

I don't think it's infected, tasted fine before I dry hopped. I detect some diacetyl or a scotch ale kinda yeast or something. It just tastes like a bigger beer, like Deviant Dales or 90. It's weird because there's not even Caramel malt in this recipe. Maybe I just boiled the **** out of it? Had a Stone 16 Anniversary and then this and it tasted similar. It's fine, just not the kind of IPA I like.

 

[Dumpsterboy]

That's interesting--- I agree I prefer IPA's that are not very malty. I've had the Stone 16 anniversary--some people love that beer, but to much malt for me. Anyways, I'd try it again and see what happens. In fact the one I just racked to a keg was this recipe and it actually came out a bit lighter in color--probably 7 srm, so once it carbs up I think it should be just what I'm looking for. Good luck brewing.

 

[sivdrinks]

Drinking one now. This beer is confused I think. Right now it reminds me of a Barleywine, which I don't care for. Maybe it's just young? I've been drinking my IPA's at around 4 weeks(keg not bottle). I'm getting a Zythos vibe in there also, just an odd brew.

 

[Dumpsterboy]

I really can't figure out what could have happened to that brew. I'd save that one for your company who likes maltier beers and always thinks that homebrew is free beer.

 

[sivdrinks]

I really can't figure out what could have happened to that brew. I'd save that one for your company who likes maltier beers and always thinks that homebrew is free beer.

Haha, nice. I won't have a problem getting rid of it. Only thing that makes any sense is infection or the fact that the brew before this was a KBS clone. I BIAB, maybe the residual malt bill from that leeches out into this brew since I use the same custom bag for every brew. Been considering getting another bag so I have one for dark and one for lighter beers.

 

[Dumpsterboy]

:cross:Here's some pics from brew day to final beer.

 

[sivdrinks]

I've decided that for my tastes 5% honey malt is too much. If/when I try it again I'm going to 3%, for my efficiencies that takes me from 12oz to 7oz.

 

[Dumpsterboy]

I agree with you. I have reduced my honey malt to about 8oz as well.

 

[sivdrinks]

I agree with you. I have reduced my honey malt to about 8oz as well.

I think that may be what I described as overly malty/caramelized, too much honey.

 

[Dumpsterboy]

If I add 2 packets of Safale-Us 05, it usually eats up some of that extra sugar and therefore reduces the maltiness. But reducing the honey malt seems to give me the flavor profile I am looking for.

 

[gunmetal]

Brewed this over the weekend. I always seem to have good efficiency with my system, clocked in at 1.080. I ended up getting a second pack of yeast and pitched it yesterday. Its chugging along quite nicely. I am trying to control temp in a fridge that I have with a primitive controller. I do not have a thermowell in the carboy, so I have been turning the fridge clear down to 55 degrees or so just to keep ferm temps below 70. I will let you know how it is in about 3 weeks or so.

 

[Dumpsterboy]

I ferment in my basement which is around 67 degrees. This keeps my fermentation temp around 72 for the first 24-48 hours, and that has always been fine. One time it got a little warm in my basement and my fermentation temp climbed to 78--- this was the only time where I noticed an off flavor of what I describe as nail polish remover. Super, Super slight actually, but I picked it up. I asked 3 or 4 others and they couldn't pick up the off flavor, but since then I have always tried to keep my fermentation temps at 72 or below. Good luck.

 

[sivdrinks]

My beers have probably always fermented mid 70's at least as Ive only recently ponied up the $5 for a rope tub, butter than nothing. I'm heading out to the GABF tomorrow, I'll see if I can get any secrets

 

[gunmetal]

Yea, my batch got up to 72 degrees for a part of the day while I was at work, I still have a blowoff tube in it on day 4! Part of the reason is because I wanted a good 5 1/2 gallons or so because with such a big beer I knew there would be more loss to trub than on a smaller beer. Plus, the 3 ounces of dry hop are gonna suck up some precious wort. I actually ended up just shy of 6 gallons in my 6.5 gallon primary. So, I don't have too much room for krausen. It is still bubbling nicely, as soon as the krausen gives me a little headroom, I will put in the airlock. I may secondary the extra 1/2 gallon in a growler with an ounce of citra, and bottle it in 3 bombers! I used citra as a dry hop in my last brew and it was fantastic. I too prefer less malty beers, and I did not see your post about using less honey malt until after my brew day. However, I think the 8 ounces in the boil will still balance it out. This is the most hops that I have ever used in a boil, so I can't wait to try this. Because I am fermenting in a temp controlled fridge, when you open the door it smells incredible.

 

[gunmetal]

Well, I want to chime in and give an update. I brewed this beer over 4 weeks ago. I knew dumpsterboy did not have great efficiency, so I adjusted my recipe to 15 pounds of briess, 1 pound honey malt, and here is where I f@cked yp, I used a full pound of c40L. I use an electic rims set up and I used 173 degrees with the 17 pounds to hit the 153 degrees almost head on. I did use 5 gallons and about an extra 1.25 qts for my strike water. My crush is pretty fine and because of the rims system, I like to use a thinner mash because of the recirculation. Well, that went all to hell when the mash seemed to get stuck right away. Fearing a stuck mash and scortched wort because of my rims setup, I kept stirring the mash to keep the return flow up. I think this really helped my efficiency, because my O.G. was 1.085. I also added an extra rehydrated pack of US-O5 on day two because of this. I think this helped consume the extra sweetness as dboy said, and reduce the maltiness, even though I used a full pound of caramel malt. Now onto the fermentation. I wanted to go just over two weeks of primary, but, my brother died of an unexpectected heart attack. I'm not exactly sure, but I think the primary went to about 3 weeks. I decided to rack to secondary because of the large amount of trub. At that time it measured 1.020 gravity. I think the beer finished a couple of points lower on the secondary.
this puts the beer over 8.5 ABV which helps balance out the malt profile. I also went about 11 days of dry hopping because of everything at work going on, he was also my coworker. well, I finally kegged the beer tonight. The dry hopping is incredible. The aroma is insane. I bought the ingredients at my LHBS and told the guy that it is the most expensive beer that I have ever made. He said it will probably be the best beer that I have ever made. Well, I think it was.

 

[paulster2626]

^Sorry to hear about your broski.

This is going to be my next brew. Will follow the original recipe - maybe reduce the honey malt by a ****hair or so.

 

[Dumpsterboy]

Gunmetal,--Whoa--Sorry to hear about your brother.

I keep brewing this one over and over. I do however adjust the hop schedule occasionally. By doing this it changes the taste ever so slightly, but it's always delicious. And yes I sometimes lower the honey malt a bit, but if I use 2 packets of safale us-05, it eats up any additional sweetness, so I usually just add 1lb for the slightly higher gravity. This recipe makes for a very low malty, highly bitter IPA--which is exactly how I like it. I can't believe how malty some other IPA's taste compared to this one, but everyone has their preference. Enjoy!

 

[Hopsferatu]

Had the original for the first time last night and it was great. It obviously motivated me to look for a recipe out there to give it a go. I'll have to add this to my brew schedule. Thanks.

 

[gunmetal]

Well, I have to admit that this was a great brew. I think I will adjust the malt sweetness the next time I brew it, but the hop combos are great. I was going to bottle some for a tasting and beer exchange this holiday season, but when I started to bottle (using BierMuncher's counterpressure bottle filler), I only ended up with two bottles before she kicked. I guess I didn't realize how good it really was.

 

[barkscruff]

Does anyone have any ideas on how to convert this recipe into a partial mash? I just moved from extract to PM and would love to try this recipe as its one of my favorite IPA's.

 

[Knecht_Rupprecht]

Does anyone have any ideas on how to convert this recipe into a partial mash? I just moved from extract to PM and would love to try this recipe as its one of my favorite IPA's.

I would look at something like
6# light dme
3# 2-row
1# honey
6oz crystal 40

If you can manage more grain in your mash you could up the 2-row and lower the dme. I would also look at your efficiency and use some calculators to get a sense of where your OG ends up.