If you like hop bombs, this one is for you.
The hops bag was FULL at the end of the boil and there was an oil slick on the surface of the wort, I believe from all the hop oils in there. I am not sure what kind of utilization I actually got, but this is extremely hoppy. A member of my brew club called it "the most bitter beer I've ever had".
Original gravity going into the fermenter was about 5 points short of where I wanted to be sans sugar. C'est la vie. I guess 1.101 is close enough.
The sugar was NOT added at the end of the boil as the recipe seems to indicate, but after one week in the fermenter, added as a simple syrup. I am not sure how to specify that in Beersmith without making a custom ingredient, which I am too lazy to do. This was allowed to ferment out for another 2 weeks before the first round of dry hops.
Dry hops are shown in the recipe as 7 days or 14 days. It is NOT when I put them in, but merely a way for me to organize it in Beersmith. This is two rounds of dry hopping. The first round got shoved into a sanitized hops bag and racked onto out of primary. For the second round, I simply pulled the first bag out, and dropped in a second bag.
Another note is that I originally planned to pitch 2 packets of US-05, but when I looked at my packets they were pretty old. Already expired, in fact. So, I decided to pitch 4 packets instead.
Attenuation was incredible; over 90%. I was hoping for it to dry out very well, and it did.
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.13 gal
Estimated OG: 1.106 SG
Estimated Color: 8.8 SRM
Estimated IBU: 202.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 43.48 %
07 lbs Pale Malt (2 Row) US - BULK (2.0 SRM) Grain 30.43 %
01 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
01 lbs Melanoiden Malt (20.0 SRM) Grain 4.35 %
01 lbs Munich Malt (9.0 SRM) Grain 4.35 %
01 lbs White Wheat Malt (2.4 SRM) Grain 4.35 %
2.25 oz Simcoe 2009/07/02 [13.00 %] (60 min) (FWH) 69.4 IBU
1.72 oz Magnum (2010/06/12) [13.20 %] (60 min) (FWH) 59.9 IBU
1.00 oz Centennial - 2009/05/22 [8.00 %] (60 min) (FWH) 21.1 IBU
0.70 oz Chinook 2009/12/16 [11.50 %] (60 min) (FWH) 21.2 IBU
1.00 oz Columbus 2009/05/22 [14.00 %] (20 min) Hops 20.3 IBU
1.00 oz Centennial - 2009/05/22 [8.00 %] (5 min) Hops 3.8 IBU
1.00 oz Columbus 2009/05/22 [14.00 %] (5 min) Hops 6.7 IBU
1.00 oz Centennial - 2009/05/22 [8.00 %] (0 min) Hops -
1.00 oz Simcoe 2009/07/02 [13.00 %] (0 min) Hops -
0.50 oz Centennial - 2009/05/22 [8.00 %] (Dry Hops #1) -
1.00 oz Columbus 2009/05/22 [14.00 %] (Dry Hops #1) -
1.00 oz Simcoe 2009/07/02 [13.00 %] (Dry Hops #1) -
1.50 oz Columbus 2009/05/22 [14.00 %] (Dry Hops #2) -
1.00 oz Centennial - 2009/05/22 [8.00 %] (Dry Hops #2) -
1.00 oz Amarillo Gold [8.50 %] (Dry Hops #2) -
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.70 %
2 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 21.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Single Infusion Add 31.50 qt of water at 159.5 F 150.0 F
Ferment at 61F for 7 days before adding 2lbs. sugar.
Ferment at 61F for another 14 days before adding first round of dry hops.
The hops bag was FULL at the end of the boil and there was an oil slick on the surface of the wort, I believe from all the hop oils in there. I am not sure what kind of utilization I actually got, but this is extremely hoppy. A member of my brew club called it "the most bitter beer I've ever had".
Original gravity going into the fermenter was about 5 points short of where I wanted to be sans sugar. C'est la vie. I guess 1.101 is close enough.
The sugar was NOT added at the end of the boil as the recipe seems to indicate, but after one week in the fermenter, added as a simple syrup. I am not sure how to specify that in Beersmith without making a custom ingredient, which I am too lazy to do. This was allowed to ferment out for another 2 weeks before the first round of dry hops.
Dry hops are shown in the recipe as 7 days or 14 days. It is NOT when I put them in, but merely a way for me to organize it in Beersmith. This is two rounds of dry hopping. The first round got shoved into a sanitized hops bag and racked onto out of primary. For the second round, I simply pulled the first bag out, and dropped in a second bag.
Another note is that I originally planned to pitch 2 packets of US-05, but when I looked at my packets they were pretty old. Already expired, in fact. So, I decided to pitch 4 packets instead.
Attenuation was incredible; over 90%. I was hoping for it to dry out very well, and it did.
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.13 gal
Estimated OG: 1.106 SG
Estimated Color: 8.8 SRM
Estimated IBU: 202.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 43.48 %
07 lbs Pale Malt (2 Row) US - BULK (2.0 SRM) Grain 30.43 %
01 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
01 lbs Melanoiden Malt (20.0 SRM) Grain 4.35 %
01 lbs Munich Malt (9.0 SRM) Grain 4.35 %
01 lbs White Wheat Malt (2.4 SRM) Grain 4.35 %
2.25 oz Simcoe 2009/07/02 [13.00 %] (60 min) (FWH) 69.4 IBU
1.72 oz Magnum (2010/06/12) [13.20 %] (60 min) (FWH) 59.9 IBU
1.00 oz Centennial - 2009/05/22 [8.00 %] (60 min) (FWH) 21.1 IBU
0.70 oz Chinook 2009/12/16 [11.50 %] (60 min) (FWH) 21.2 IBU
1.00 oz Columbus 2009/05/22 [14.00 %] (20 min) Hops 20.3 IBU
1.00 oz Centennial - 2009/05/22 [8.00 %] (5 min) Hops 3.8 IBU
1.00 oz Columbus 2009/05/22 [14.00 %] (5 min) Hops 6.7 IBU
1.00 oz Centennial - 2009/05/22 [8.00 %] (0 min) Hops -
1.00 oz Simcoe 2009/07/02 [13.00 %] (0 min) Hops -
0.50 oz Centennial - 2009/05/22 [8.00 %] (Dry Hops #1) -
1.00 oz Columbus 2009/05/22 [14.00 %] (Dry Hops #1) -
1.00 oz Simcoe 2009/07/02 [13.00 %] (Dry Hops #1) -
1.50 oz Columbus 2009/05/22 [14.00 %] (Dry Hops #2) -
1.00 oz Centennial - 2009/05/22 [8.00 %] (Dry Hops #2) -
1.00 oz Amarillo Gold [8.50 %] (Dry Hops #2) -
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.70 %
2 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 21.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Single Infusion Add 31.50 qt of water at 159.5 F 150.0 F
Ferment at 61F for 7 days before adding 2lbs. sugar.
Ferment at 61F for another 14 days before adding first round of dry hops.