Ninkasi Tricerahops Attempts

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bobbrews

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My All-Grain attempt at Ninkasi Tricerahops

6.5 gallon boil (90 Minutes)
5.0 gallon batch
1.080 OG (Projected)
1.011-14 FG (Projected)
8.8% ABV
7 SRM
101.5 IBUs
Primary: 10 days at 66 F
Secondary: 5-7 days w/dry hops at 68 F
Bottle: 3 weeks at 72 F

1.5 quarts water per 1 lb. grain
Mash at 148 F. for 60 minutes
Mash-out at 168 F. for 10 minutes

86.0% - 13.00 lbs. American 2-row
7.00% - 1.00 lb. Weyermann Munich Type II
4.00% - 10.00 ounces Corn Sugar
3.00% - 0.50 lb. Weyermann CaraHell

1.00 oz. Summit (16.2) pellet @ 60 minutes
0.75 oz. Centennial pellet @ 30 minutes
0.75 oz. Centennial pellet @ 15 minutes
1.00 oz. Amarillo pellet @ 5 Minutes
0.75 oz. Amarillo pellet @ Flameout
0.50 oz. Centennial pellet @ Flameout
1.00 oz. Palisades pellet @ Flameout
0.75 oz. Amarillo (9.5) pellet @ 12 Day Dry Hop
1.00 oz. Centennial (10.5) pellet @ 12 Day Dry Hop
1.00 oz. Palisades (8.0) pellet @ 12 Day Dry Hop
1.00 oz. Crystal (4.5) pellet @ 12 Day Dry Hop

2.5 -2.7 liter starter of Wyeast 1028 (Intermittent Shaking)

-Gypsum in mash & boil
-Whirlfloc @ 15
-Yeast Nutrient @ 15

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My Partial-Mash attempt at Ninkasi Tricerahops

4.2 gallon boil (60 Minutes)
3.2 gallon batch
104.8 IBUs
Primary: 33 days at 65-68 F w/dry hops added on the tail end
Secondary: None

(The rest of the stats are the same as the above all-grain recipe)
(Can brew simultaneously via two 4.2 gallon stovetop boils to combine into one 6 gal batch)

28.0% - 2.00 lbs. Muntons XL DME
28.0% - 2.00 lbs. Muntons XL DME (Late Addition)
21.0% - 1.50 lbs. American 2-row
14.0% - 1.00 lb. Corn Sugar (Late Addition)
7.00% - 0.50 lb. Weyermann Munich II
3.00% - 4.00 ounces Weyermann CaraHell

0.50 oz. Summit (16.2) pellet @ 60 minutes
1.00 oz. Centennial pellet @ 15 minutes
1.00 oz. Amarillo pellet @ 5 minutes
0.50 oz. Amarillo pellet @ Flameout
0.50 oz. Centennial pellet @ Flameout
0.50 oz. Palisades pellet @ Flameout
0.50 oz. Amarillo (9.5) pellet @ 12 Day Dry Hop
0.50 oz. Centennial (10.5) pellet @ 12 Day Dry Hop
0.50 oz. Palisades (8.0) pellet @ 12 Day Dry Hop
1.00 oz. Crystal (4.5) pellet @ 12 Day Dry Hop

1.0 - 1.2 liter starter Wyeast 1028 (Intermittent Shaking) [For one 3.2 gallon batch]

-Gypsum in mash & boil
-Whirlfloc @ 15
-Yeast Nutrient @ 15
 
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bobbrews

bobbrews

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I created this recipe from memory, communication with the brewery, and basic information about the beer. Then I adjusted it a bit to create a partial mash version.

Any thoughts on how both will turn out? I want to get it as close to the original as possible.
 

SouthBay

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no advice, but i'd like to see how it turns out. The SWMBO loves tricerahops
 
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bobbrews

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Updated recipe for my system and also more accurate information from the brewery:

7.0 gallon boil (90 Minutes)
5.0 gallon batch
1.080 OG
1.011-1.014 FG
8.8% ABV
77% Mash Efficiency
7 SRM
100-106 IBUs (Tinseth)

Primary: 16 days at 68 F
Secondary: 10 days w/dry hops in 2 or 3 stages at 68 F

1.50 liters water per 1 lb. grain
Batch sparge
Mash-in at 148 F. for 75 minutes
Mash-out at 168 F. for 10 minutes

85.0% - 12.50 lbs. Great Western Premium 2-row
4.33% - 10-12 ounces Corn Sugar (for gravity adjustment after boil)
4.00% - 10 ounces Weyermann CaraHell 10L
3.33% - 8 ounces Weyermann Munich 9L
3.33% - 8 ounces Great Western Munich 10L

0.75 oz. Summit pellet @ 90 Minutes
0.50 oz. Summit pellet @ 30 Minutes
1.50 oz. Centennial pellet @ 15 Minutes
1.00 oz. Amarillo pellet @ 5 Minutes
1.00 oz. Amarillo pellet @ 25 Minute Post-Boil Warm Aroma Steep
1.00 oz. Palisades pellet @ 25 Minute Post-Boil Warm Aroma Steep
0.50 oz. Centennial pellet @ 25 Minute Post-Boil Warm Aroma Steep
0.75 oz. Summit (16.0) pellet @ 25 Minute Post-Boil Warm Aroma Steep
1.00 oz. Amarillo (9.2) pellet @ 10 Day Dry Hop
1.00 oz. Centennial (10.5) pellet @ 10 Day Dry Hop
1.00 oz. Palisades (8.0) pellet @ 10 Day Dry Hop
1.00 oz. Crystal (4.5) pellet @ 10 Day Dry Hop

2.5 - 2.7 liter starter of Wyeast 1968 London ESB Ale
Intermittent Shaking
82% Attenuation (this thing must be a beast)

-Gypsum in mash & boil (check water report first)
-Whirlfloc @ 15
-Yeast Nutrient @ 15

Brewing this next month!!
 

SouthBay

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Isnt tricerahops unfiltered?

you could always scavenge some from a bottle to keep it 'authentic'
 
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bobbrews

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Are you commenting about that because I included a secondary? I imagine the relatively warm fermentation temps have something to do with the beer's general hazy look due to more yeast suspension, as does a ton of late hops and their oils. 1968 is very high floc which means the beer should be clearer, so they must be doing something unique with it. I found out they definitely use Wyeast 1968. I can't get the beer unless I trade for it so I'll just make my own starter from a smackpack.
 

SouthBay

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ah, cool. I wasnt concerned about the secondary; i do the same when dry-hopping.

I was just saying that if you weren't 100% on the 1968, you could always bottle-harvest. Didnt realize that tricerahops wasnt readily available down where you are.
 

danio

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How did this recipe turn out? I just brewed something similar tonight. I subbed Columbus for Summit and Cascade for Centennial. A few other small changes but basically the same, so I was just curious. Did 1968...first time with that yeast for me!

Thanks for sharing the recipe, btw.

Cheers,

Dan
 
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bobbrews

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It was close aside from my substitute yeast choice of Wyeast 1028. I could not get ahold of the ESB 1968 on brewday. I also think a completely revamped hop schedule would be in order. Original recipe needed more bitterness. See here for updates on how to make this clone better: http://hopville.com/recipe/1679140

The good news for my first attempt is that I hit 84% attenuation. In the beginning, it had a harsh/green alcohol taste, but with some conditioning, it tasted pretty decent. The bad news is that the 1028 yeast lent a darker, murky, unattractive color to the beer when compared to a similar recipe brewed with San Diego Super WLP090. I fermented in the low to mid 60's instead of the recommended so the fruitiness was not there. Instead, "Rich with a dry finish, minerally profile, bold and crisp" was definitely accurate. Not something I want in my AIPAs, so I will definitely NOT be using 1028 for this style in the future.

The only other minor change was that I used one type of Munich despite being told by Jamie that two slightly different Lovibond grades of Munich were used for Tricerahops. I didn't think it was that big of a deal since they were quite close at 9-10 L.
 

johnmac22

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Are people getting that high (82%) an attenuation with 1968? Wyeast's site says 67%-71%.
I've used it numerous times (Zombie Dust clone) and cant get any higher than mid 70s. Im sure low 80s is possible though. That yeast does work.

EDIT: I dont think OP was saying he got that high attenuation with 1968 but rather the yeast he used.
 

BadgerBrew3r

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Yeah, I read through it again, and I think the OP was planning 82% for 1968, but ended up using 1028 and got 84%. But he also said he did not recommend the 1028. I was just planning this out on BrewToad, and it's saying I'll have a pretty high FG (1.030!) but is using 69% attenuation. I've done a 2-stage start (2L and then 3L) so I'm hoping that helps, and I'm going to add some additional corn sugar. But I'll let you know! Brewing tomorrow. :tank:
 
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