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Let's make a Hop Salad

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mrkristofo

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Hey guys, how does this look to you? Basically I took my Lupomania recipe, converted it to AG, added 1oz of Wilammettes for 10min. I really, really liked the hop profile from the Lupomania. I decided to add the late-addition wilammetes to round-out the flavor hop profile.

[size=+2]Hop Salad[/size]
[size=+1]14-C Imperial IPA[/size]



Size: 5.06 gal
Efficiency: 65%
Attenuation: 79.7%
Calories: 275.34 per 12.0 fl oz

Original Gravity: 1.083 (1.075 - 1.090)
|================#===============|
Terminal Gravity: 1.017 (1.012 - 1.020)
|=================#==============|
Color: 10.6 (8.0 - 15.0)
|==============#=================|
Alcohol: 8.71% (7.5% - 10.0%)
|===============#================|
Bitterness: 136.99 (60.0 - 100.0)
|================================|

[size=+1]Ingredients:[/size]
10.75 lbs 2-Row Brewers Malt
1.00 lbs 2-Row Carapils® Malt
1.00 lbs Caramel Malt 20L
3 lbs Dry Extra Light
1 oz Summit (18.1%) - added during boil, boiled 60 min
.5 oz Nugget (13.6%) - added during boil, boiled 45 min
1.5 oz Cascade (6%) - added during boil, boiled 30 min
1.5 oz Cascade (6%) - added during boil, boiled 15 min
1 oz Willamette (5.0%) - added during boil, boiled 10 min
2 oz Cascade (6%) - added during boil, boiled 5 min
1 oz Simcoe (11.9%) - added dry to secondary fermenter
1 oz Amarillo (8.5%) - added dry to secondary fermenter
2 L Rogue Pacman Culture

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 4300 ft

00:03:00 Mash In - Liquor: 3.98 gal; Strike: 165.7 °F; Target: 153 °F
00:04:00 Infusion - Water: 0.69 gal; Temperature: 168.4 °F; Target: 155 °F
01:04:00 Saccharification Rest - Rest: 60 min; Final: 155.0 °F
01:49:00 Sparge - Sparge: 5.96 gal sparge @ 175 °F, 3.22 gal collected, 45 min; Sparge #2: 1.99 gal sparge @ 168.0 °F, 3.3 gal collected, 0.0 min; Total Runoff: 6.68 gal


Questions for you AG guys, does this mash schedule look good? Would it be worth doing a protein rest to boost efficiency in a beer this big? And how will I know how much to batch-sparge with? I can't figure that part of beertools pro out.

Any problems I might run into? This is my third AG batch.

Malts look good? Anything else you'd dry-hop, or mash with?
:mug:

Cheers for your help.
 

CBBaron

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For an IIPA you want it to finish dry which means you want a very fermentable wort. So your mash temps should be around 150F. At 155 and that gravity you will be too thick.

Many recipes for IIPAs add a pound of sugar to help it dry down some. Might be something you want to consider.

Craig
 

wildwest450

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I hope you already have the hops for this one, or it's going to be more expensive than Utopia. :eek:
 
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mrkristofo

mrkristofo

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wildwest450 said:
I hope you already have the hops for this one, or it's going to be more expensive than Utopia. :eek:
Oh yeah, no worries there. :rockin:

Thanks for the comments, all. Cooler mash temp it is, plus I subbed out some DME for corn sugar. That should lighten the color and dry it out a bit.

Any help on the sparge question? I assume I'll drain out the first runnings, add the first volume of sparge water, drain that, then add the second volume, drain that to fill 6.5-6.75 gallons. But how do I determine what volumes to add for optimum extraction?

Cheers again.
 

TexLaw

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mrkristofo said:
But how do I determine what volumes to add for optimum extraction?
Just check the volume of your first runnings and subtract that from your target volume to get your total sparge volume. Then, just split that in half.


TL
 
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