Thank you for the info, we just brewed this recipe today. Hope to provide some feedback in about a month..I usually start with a pre-boil volume of 8G for big IPAs like this. On my rig, I'm left with about 6.25-6.5G after a vigorous 1 hour boil. Easily yields 5G of finished beer to the keg.
The numbers given reflect my own brewing liquor after treatment (relatively soft tap water with CaCl2 and CaSO4 added). I have no idea what profile Lawson would shoot for on this particular recipe.question about the water profile- is this the recommended profile based on what lawson uses, or were you just recording what you were working with?
They are most likely different yeasts. I always used Conan when making this and have been very happy with the results. I'm still not sure what yeast Sean uses for SOS.I've decided to go for the real deal and get the drags from Heady/SOS cans. Does it matter which one? Is one better than the other? I can get up to 4 cans, should I save 1oz of drags from each can and grow it up to a 1000ml starter? From the 4oz to 250ml -> 500ml -> 750ml ->1000ml. How long should I wait before repitching the yeast to a bigger starter?
I've tried a few different methods but have settled on this:Going to brew this soon. Never done whirlpool/hopstand before so how do you keep the temperature at 180F for 30 mins? Do you tuen the flame on slightly to maintain the temperature? I read you don't need to maintain an actual whirlpool for 30minutes but how much stirring do you need? A couple times every minute?
You are correct that I went with my go-to IPA water profile. That being said, in my opinion SoS does not have the mouthfeel that I believe you are referring to (Hill Farmstead et al.). It is a straightforward, fairly aggressive IPA using what I believe to be the more traditional IPA water profile of high sulfates and low chloride. I would stick with your relatively hefty gypsum addition for your first batch and tweak as necessary in subsequent batches. Keep us posted.SoS is my buddy's favorite beer and I will be brewing this on Saturday with him. I have had the pleasure of having it once years ago from a trade. I know the OP used a water profile best suited for him, not necessarily for what Lawson's does. Does anybody know if Lawson's has the mouthfeel of a high chloride/low sulfate beer? As I currently have the recipe written, I will be adding 12g gypsum to my moderately hard Madison water. I'd be interested in going the chloride direction though if that is suspected with Lawson's.
I have had it a lot..... it is NOT like a lot of the "NE IPA's". I think you were right to go with the higher gypsum/lower chloride. I am getting some beer from the east coast in the next week or two. Not sure if I am getting SOS in this shipment or not.... but, if I do, I can probably send you one. Have to see what I get though.Brew day went well. It's amazing how fast it goes when you have a helper. Modified the OG and hit 1.070, so probably looking at around 7.6% for me. Mashed at 151 and pitched 400B cells of Conan, so I'm assuming this gets to 1.012 or so. Went with the heavy sulfate to chloride option, so we'll see. The only thing that threw me was Sean Lawson saying the secret to his beers was his soft well water, but that doesn't mean he can't add a whole bunch of gypsum to it.
I have had it a lot..... it is NOT like a lot of the "NE IPA's". I think you were right to go with the higher gypsum/lower chloride. I am getting some beer from the east coast in the next week or two. Not sure if I am getting SOS in this shipment or not.... but, if I do, I can probably send you one. Have to see what I get though.
Did you get any of the DDH Sue?? I thought TG was on a roll the last 6 weeks or so. Lots of good releases.
Was 3 oz of dry hops enough? I normally don't any less than 5 oz in a DIPA, and usually more. However, maybe upping the dry hop would create Double Sunshine, not Sip of Sunshine.
Anyways, my beer is violently chugging away on day 3 here after intentionally overpitching Conan and hitting with 90 seconds of O2. I imagine I should be ready for dry hopping in a couple days.
So this topic is surely the subject of many other posts but I have to say that because of the whirlpool additions, the seemingly scant amount of dry hops is sufficient for a huge aromatic punch. I've even brewed this without ANY dry hops and it still has a huge nose. Let us know how it turns out.Thanks! Maybe I will meet in the middle and use 4 oz just so I can feel better
Use whichever you'd like. I've always preferred English yeast strains in super hoppy IPAs and I think it certainly elevates this recipe. However, if you like a cleaner American strain, go for it!Despite Sean Lawsons recommendation to use the clean fermenting American ale yeast listed earlier in this thread, would you guys recommend using the Vermont/Conan?
The simple sugar helps with a thinner, lighter body, less cloying. The hops (Citra) really stands out.This recipe sounds really good. I haven't seen this beer available in my area so I haven't had it before. I have a question though about the corn sugar added to the boil. Obviously this bumps up the ABV, but would taste suffer at all skipping it?