Noda Hop Drop N Roll Clone Idea

[lilbova3]

Amarillo and Citra are so good in late additions and dry-hopping. I absolutely love it. I say this beer is so awesome because of those combinations.

 

[mbbransc]

I tried my Conan version of HDnR against the real thing last night. I've heard several ppl say that HDnR has changed since they won gold at WBC and last night was the first time I drank one and thought, "Wow, this is NOT the same beer." Still great, but seemed more like an Enjoy By with that Nelson aroma and Simcoe flavor. Seemed very strange. FTR, I ate pizza before hand and had a few beers.

Against my beer, I'd say mine tasted more like what I recall HDnR tasting like. The Amarillo and Citra are such a good pairing. The HDnR had a much more potent aroma so if I were shooting for an exact clone, I think I'd increase the dry hop (and add Nelson, oddly). I dry hop in the keg, FWIW.

Realizing mine was not a clone, I'll post what I brewed here. It's a GREAT IPA. It's in regular rotation now and I've already penciled it in to brew again on May 16th, but with a lower ABV (summertime brew).

I have another can of HDnR and plenty more of my beer on draft so I can answer questions, if there are any. Here's what I brewed:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hop Drop n Roll (FBD)
Brewer: Brandon
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.065 SG
Estimated Color: 5.1 SRM
Estimated IBU: 99.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 40.7 %
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 40.7 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 6.8 %
1 lbs 12.0 oz White Wheat Malt (2.4 SRM) Grain 4 5.9 %
1 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 4.2 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 6 1.7 %
1.50 oz Apollo [17.00 %] - First Wort 60.0 min Hop 7 41.3 IBUs
0.50 oz Chinook [13.00 %] - Boil 30.0 min Hop 8 7.4 IBUs
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 9 4.5 IBUs
0.50 oz Amarillo [9.20 %] - Boil 15.0 min Hop 10 3.4 IBUs
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 11 3.7 IBUs
0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 12 4.4 IBUs
0.75 oz Amarillo [9.20 %] - Boil 10.0 min Hop 13 3.7 IBUs
0.75 oz Citra [12.00 %] - Boil 10.0 min Hop 14 4.8 IBUs
1.25 oz Amarillo [9.20 %] - Boil 5.0 min Hop 15 3.4 IBUs
1.25 oz Citra [12.00 %] - Boil 5.0 min Hop 16 4.4 IBUs
2.00 oz Amarillo [9.20 %] - Steep/Whirlpool 20. Hop 17 8.2 IBUs
2.00 oz Citra [12.00 %] - Steep/Whirlpool 20.0 Hop 18 10.7 IBUs
1.0 pkg Vermont Ale Yeast (The Yeast Bay #) Yeast 19 -
1.50 oz Amarillo [9.20 %] - Dry Hop 10.0 Days Hop 20 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 10.0 Days Hop 21 0.0 IBUs
1.50 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 22 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 23 0.0 IBUs


Mash Schedule: BIAB, Light Body
Total Grain Weight: 29 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 62.56 qt of water at 158.1 F 150.0 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
5.2pH mash. Stirred mash every 20-25 minutes.

18°P @ 10.50 volumes into fermentors. 5.3pH.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[lilbova3]

Good notes. Thanks for the addition.

 

[grodney]

I kegged my attempt 3 days ago, and drank a couple pints the last 2 nights. It's pretty delicious. I think it's noticeably more malty and more alcohol-y than HDR, as you might expect with 8.1% abv. So sort-of like a baby imperial HDR? I think the hop flavor is not exact, but pretty close -- so congrats to lilbova3 on the recipe.

I have an abundance of real HDR, so I'll be doing much more side-by-side with friends this weekend.

Next time I will DEFINITELY leave out the corn sugar. This should bring it very close to the correct abv and ibu. My hop flavor was good after a 2-week primary (before dry hopping), so I might leave the centennial out of the dry-hop, and only do a single dry-hop, just to see how that goes.

Thanks to everyone here for the recipe ideas and the advice/tips.

Anyway, here is the 5 gallon extract adaptation of the recipe in the original post. Let me know if you have any suggestions, or questions.


Hop Drop n Roll 5-gallon Extract Recipe

7lbs light DME
1lb wheat DME

8oz Am Wheat
8oz Am Vienna
8oz Am Carapils
8oz Crystal 40L

8oz Corn sugar (LEAVE OUT NEXT TIME)

0.8oz Warrior (15.7%) - 60 min
0.8oz Chinook (11.6%) - 60 min

1.0oz Centennial (8.7%) - 30 min

3.0oz Citra (12.5%) - 30 seconds (0.5 min)
3.0oz Amarillo (8.8%) - 30 seconds (0.5 min)

0.9oz Centennial - 11 days
0.9oz Citra - 11 days
0.9oz Amarillo - 11 days

0.5oz Citra - 5 days
0.5oz Amarillo - 5 days

American Ale dry yeast

OG 1.077
FG 1.016
8.1% ABV

Batch size in primary 4.75 gal.

Ferment in primary 2 weeks, then in secondary 5 days before start of dry-hop.

 

[lilbova3]

Having one of these delicious bad boys right now. Canned on 6/1 so pretty fresh. I think it's been tweaked a little but I'm not sure. After tasting it I'd like to share my new thoughts of the taste and the hop schedule for the beer.

Flavor: I'd say I definitely get Amarillo in the flavor. Big time Amarillo actually. Could be a little Centennial in there to complement it. Maybe a touch of Chinook to give it a little woody, pine flavor.

Smell: The smell has changed a little from what I remember. I remember getting more Citra but now I think I'm getting more Amarillo. Would think of whirlpooling or 0 min with Citra and Amarillo but having more Amarillo than Citra.

So, here's what I think about a new hop schedule:
Warrior - bittering
Chinook - 30 min
Centennial - 20 min
Amarillo - 20 min
Citra - 0 min
Amarillo - 0 min
Citra - whirlpool at 150* for however long you want
Amarillo - whirlpool at 150* for however long you want
Dry Hop - Citra and Amarillo only

I was at the brewery last week too, in fact. I took a tour of the brewery and got to ask some questions. One was about HDnR's dry hop and the tour guide said they use Citra and Amarillo to balance everything out. Take that for whatever you think it may mean but at least the tour guide said they use Citra and Amarillo in the dry hop and made it seem like that's all they use exclusively. I got to ask a brewer what temp they whirlpool at. He made it seem like no brewery whirlpools but uses a hopback, I believe. So they shoot the hot wort through some hops as they are sending it to the fermenter. Is that right?

That's all the information I have and gained from my trip to Charlotte. Hope it helps. Cheers.

 

[grodney]

Cool timing on your post --- I just wrapped up my 2nd batch last night. I appreciate your comments on the hops, and may tweak mine next time based on your findings.

This time around, I started at 1.072 which was good, but it fermented all the way down to 1.014 for a 7.7% abv.....still above my target of 7.2%. It is also darker than true HDR, but I have no idea why. My first batch was a lot closer to true color. Odd.

As for side-by-side tasting, there's a bitterness in HDR that I'm not getting in mine. My calculator says the IBU should be really close. Maybe the extra abv is still over-powering a little of the bitterness. I don't know....I'm no expert.

But the citra/amarillo aroma/flavor is awesome. It's pretty close to true HDR. But honestly, I'm not sure the 2nd set of dry hopping is necessary, as it tasted pretty good after the first. I may leave it out next time and see how it goes. I had to rush the secondary and the dry hopping due to calendar/travel issues, but it still turned out great.

5 Gallon Hop Drop n Roll Clone - 2nd attempt
(3.75 gallon boil, 4.75 gallons in primary)

8oz AM WHEAT
8oz AM VIENNA
8oz AM CARAPILS
8oz CRYSTAL 40L

7 lbs LIGHT DME
1 lbs WHEAT DME

0.8oz Warrior 60 min
0.8oz Chinook 60 min

1.0oz Centennial 30 min

1.5oz Citra 1 min
1.5oz Amarillo 1 min

primary for 13 days

dry hop immediately in secondary with:
1.0oz Citra
1.0oz Amarillo

secondary for 5 days

dry hop immediately in keg with:
0.5oz Citra
0.5oz Amarillo

Force carb and enjoy.

 

[mbbransc]

Timely, indeed. I brewed up my version of this again on 05/15 and kegged 05/31. I subbed out the 2-row for Golden Promise this time, and lowered the over all ABV target (not shooting for a full HDnR clone). It came in at 1.061 and finished with Conan yeast at 1.014.

I agree with the extra bitterness. I generally use a clean hop like warrior or apollo for bittering. I think NoDa is adding more chinook at their 60' addition. Whenever I've used all chinook, I detect a harsh bitterness that I do not enjoy. I think they are using warrior (or some clean hop) along with more chinook to get their extra 'bite'. May also be adding some gypsum for that as well.

I still agree with the citra/amarillo combo for late hopping and dry hopping. Great combo. I will still tinker a little bit but this beer will stay in rotation on my taps!

Cheers!

 

[lilbova3]

Timely, indeed. I brewed up my version of this again on 05/15 and kegged 05/31. I subbed out the 2-row for Golden Promise this time, and lowered the over all ABV target (not shooting for a full HDnR clone). It came in at 1.061 and finished with Conan yeast at 1.014.

I agree with the extra bitterness. I generally use a clean hop like warrior or apollo for bittering. I think NoDa is adding more chinook at their 60' addition. Whenever I've used all chinook, I detect a harsh bitterness that I do not enjoy. I think they are using warrior (or some clean hop) along with more chinook to get their extra 'bite'. May also be adding some gypsum for that as well.

I still agree with the citra/amarillo combo for late hopping and dry hopping. Great combo. I will still tinker a little bit but this beer will stay in rotation on my taps!

Cheers!

Maybe Chinook is used as a FWH? I believe their website says they use hops before, during and after the boil. I know FWH'ing provides a little more smoother bitterness but maybe that's something to think about or try.

I also agree about the gypsum. I feel like the beer finishes nice and dry and really allows the bitterness and hop flavor to come through. There's nothing better than a clean dry finishing IPA, I feel.

 

[grodney]

I'm currently drinking my 3rd attempt at this. I tweaked the hop additions based on what you guys are saying. I drank mine side-by-side with a real Hop Drop and they are reasonably close. Mine is more home-brewy, and a little too dark in color, but I think the flavor and bitterness are much closer than my first two batches. I nailed the ABV and the IBU, according to calculations.

The real thing has a sort-of smokey bitter flavor that comes in a little late --- not sure what that is --- I taste it in mine, but it's not as strong. I don't really know how to describe it, nor do I know which hop that might be coming from.

My hop additions:
60 min - Warrior
30 min - Chinook
15 min - Amarillo, Centennial, Chinook
1 min - Amarillo, Citra
Dry hop in secondary - Amarillo, Citra

 

[lilbova3]

I'm currently drinking my 3rd attempt at this. I tweaked the hop additions based on what you guys are saying. I drank mine side-by-side with a real Hop Drop and they are reasonably close. Mine is more home-brewy, and a little too dark in color, but I think the flavor and bitterness are much closer than my first two batches. I nailed the ABV and the IBU, according to calculations.

The real thing has a sort-of smokey bitter flavor that comes in a little late --- not sure what that is --- I taste it in mine, but it's not as strong. I don't really know how to describe it, nor do I know which hop that might be coming from.

My hop additions:
60 min - Warrior
30 min - Chinook
15 min - Amarillo, Centennial, Chinook
1 min - Amarillo, Citra
Dry hop in secondary - Amarillo, Citra

I've heard others say Chinook provides a harsh bittering characteristic which I agree with and believe that's what you may be talking about. The recent Hop Drops I've had seem to have what you describe. I like your additions but maybe we need to add more Chinook in at 30 mins?

The newer Hop Drops lack that Amarillo, Citra punch that I feel they use to have in the aroma too, but they are still delicious and one of my favorite and go to beers.

 

[grodney]

Yeah, I didn't get that roasty bitterness my first 2 batches, and the Chinook at 30 min (and at 15 min) was a new addition for me. Maybe I'll up those amounts a bit next batch and see if that flavor intensifies to match the real thing.

By the way, a new article on Hop Drop in a local magazine here says: "Hop, Drop 'n Roll sees six hop additions occurring at specified times throughout the boil. Another hefty dose later goes straight into the fermenter to contribute solely to aromatics."

They also give some stats on grain used per (15 bbl) boil.

Here is the whole article: http://clclt.com/charlotte/birth-of-a-noda-brewery-beer/Content?oid=3678993

 

[gbarron]

I brewed up a variation on this recipe based on what I had on hand a few months ago so I thought I would chime in. I made it and drank on it for several weeks before finally getting a chance to try the real thing. I think it's real close. The bitterness in the real thing was a little more 'harsh' but I don't mean that in a negative way.

Definitely one of the better IPA's I've made recently despite the final gravity dropping lower than intended. I submitted it to a fairly large regional comp and it finished in third place in the IPA category out of over 40 entries.

OG - 1.067
FG - 1.008
100+ calculated IBU
40% US Pale Malt
40% UK Golden Promise
7% Vienna malt
3% red wheat
3% carapils
3% C40L
3% dextrose

(Yes, that does only add up to 99%.)

Mashed at 152F, yeast was 1056.

20g Apollo FWH
28g Centennial @ 30'
14g Amarillo @ 15'
14g Centennial @ 15'
14g Citra @ 15'
14g Amarillo @ 10'
14g Citra @ 10'
28g Amarillo @ 5'
28g Citra @ 5'
28g Amarillo @ 0'
28g Citra @ 0'
28g Amarillo DH 10 days
28g Citra DH 10 days
40g Amarillo DH 5 days
40g Citra DH 5 days

When brewing this one again, I would either mash higher or dump the dextrose to hopefully finish with a little higher FG. I would also add some Nelson or Galaxy into the dry hopping.

 

[lilbova3]

I brewed up a variation on this recipe based on what I had on hand a few months ago so I thought I would chime in. I made it and drank on it for several weeks before finally getting a chance to try the real thing. I think it's real close. The bitterness in the real thing was a little more 'harsh' but I don't mean that in a negative way.

Definitely one of the better IPA's I've made recently despite the final gravity dropping lower than intended. I submitted it to a fairly large regional comp and it finished in third place in the IPA category out of over 40 entries.

OG - 1.067
FG - 1.008
100+ calculated IBU
40% US Pale Malt
40% UK Golden Promise
7% Vienna malt
3% red wheat
3% carapils
3% C40L
3% dextrose

(Yes, that does only add up to 99%.)

Mashed at 152F, yeast was 1056.

20g Apollo FWH
28g Centennial @ 30'
14g Amarillo @ 15'
14g Centennial @ 15'
14g Citra @ 15'
14g Amarillo @ 10'
14g Citra @ 10'
28g Amarillo @ 5'
28g Citra @ 5'
28g Amarillo @ 0'
28g Citra @ 0'
28g Amarillo DH 10 days
28g Citra DH 10 days
40g Amarillo DH 5 days
40g Citra DH 5 days

When brewing this one again, I would either mash higher or dump the dextrose to hopefully finish with a little higher FG. I would also add some Nelson or Galaxy into the dry hopping.

Glad to hear it finished so well in the event! As we've talked about in previous posts, I think the addition of Chinook would get you the harsher bitterness that we are looking for in the real thing. I'm glad you were able to try the real thing. It's one of my favorites. I'm heading to Asheville, NC this weekend to hit up all the breweries there and swinging by Charlotte to pick up some HDnR on my way.

 

[KurtisCummings]

Why are y'all throwing in dextrose?

 

[mbbransc]

Small boost to ABV and ensuring the beer still finished pretty dry.

 

[lilbova3]

I've had some Hop Drops lately and I'm not very impressed anymore. It comes across harsh to me. I used to love those IBUs and bitter but now I'm more of a hops flavor guy with lower bitterness, ie NE style. It's fun to have every once in awhile but don't really seek it out anymore.

 

[TravelingLight]

I've had some Hop Drops lately and I'm not very impressed anymore. It comes across harsh to me. I used to love those IBUs and bitter but now I'm more of a hops flavor guy with lower bitterness, ie NE style. It's fun to have every once in awhile but don't really seek it out anymore.

Agree. I really enjoyed it when I first started getting it. It seems like their consistency is off or they changed the recipe. Last time I tried it, it was too malty for me.

 

[mbbransc]

Par 4 is pretty nice, if you see it around.

 

[Imburr]

Would anyone be willing to do a beginnerish write-up? I LOVE NODA, probably my top 5 beers of all time. It is very difficult for me to get, and if I could come close to brewing it, wow would that be sweet. Problem is, your list of ingredients and timing are going to be difficult to convert while still being a beginner brewer.

Anyone willing to break it down for me into understandable steps for a 5 gallon brew?

 

[3HalfsMechE]

This is my first post but I have been using HBT for awhile... Here we go.

So I used libova's post (the first one here) as my base using my 5 gallon all grain setup. Long story short, I missed my target temp of 152 and ended up at 127F. I added a quart of boiling water but that didn't work. So I ended up pulling from the mash tun and heating up 2 quarts at a time to hit my target temp. When I finally hit 150 I let it sit for 15 minutes. At this point I was 75 minutes into the mash so my patience was gone. What I learned that day: For a smaller mash (batch) size I really need to pre-heat the 10 gallon mash tun cooler. After that everything went smoothly. Here is what I used for my first try.

Target Batch size 3 gallons
7 lb 2-Row
0.75 lb Vienna
0.75 lb White Wheat
0.25 lb Caramel 40 L
0.25 lb Carapils/Dextrine
1 oz Warrior (60 min boil)
1 oz Chinook (30 min boil)
0.5 oz Centennial (15 min boil)
0.75 oz Citra (0 min boil)
0.75 oz Amarillo (0 min boil)
0.5 oz Citra (Dry hop 8 days)
0.5 oz Amarillo (Dry hop 8 days)
0.5 oz Citra (Dry hop 5 days)
0.5 oz Amarillo (Dry hop 5 days)
Wyeast 1056 American Ale (no starter)

Mash at 151-152 for 60 mins
90 minute boil

Actual Measurements
OG 1.067
FG 1.020
ABV: ~6.2

Primary was 7 days at 62
Secondary was 14 days at 65
Dry hop at ambient (about 68)

This turned out great! I had a buddy try it and he agreed it was just off color but the taste was almost spot on and very close in aroma. I did a side by side and agreed with him. It was missing something. I decided to try adding Chinook in the dry hop.

My second go did not yield great results. At this point I doubled my recipe for a 6 gallon batch. Bad Idea. It wasn't even close. I enjoyed drinking it and entered it into a competition. I ended up getting a score of 32.5 (room for improvement).

I modified it again to see if I could get back to what I was looking for and . Below is what I ended up with. It is currently going through the dry hop process. (side note: when I made this the first time I was on my 4th all grain batch. I now have close to 20 all grain brews under my belt. I have really learned more about my system/process and what works.)

Target Batch size 6 gallons
13 lb 2-Row
1 lb Vienna
1 lb White Wheat
0.75 lb Caramel 40 L
0.5 lb Carapils/Dextrine
1.75 oz Warrior (60 min boil)
1.75 oz Chinook (30 min boil)
1 oz Centennial (15 min boil)
1 oz Citra (0 min boil)
1 oz Amarillo (0 min boil)
0.5 oz Citra (Dry hop 8 days)
0.5 oz Amarillo (Dry hop 8 days)
0.5 oz Chinook (Dry hop 8 days)
0.5 oz Citra (Dry hop 5 days)
0.5 oz Amarillo (Dry hop 5 days)
0.5 oz Chinook (Dry hop 5 days)

Wyeast 1056 American Ale

Mash in at 125-130 for 20 minutes
Raise the temp to 154 for 40 minutes
90 minute boil
2L Yeast Starter made 24+ hours

Actual Measurements
OG 1.072
FG 1.014
ABV: ~7.6

- Primary started at 65. 4 days in things started to slow, I raised the temp 1 degree each day.
- On day 9 I moved to secondary and let it rest at 70 for another 9 days.
- I moved to a keg and cold crashed for 24 hours and pulled off about 2 pints. The temp was raise to 68 and I started dry hopping. Since I dry hop for 8 total days, on day 7 I will cold crash again. Then use a siphon with a mesh bag on the end to transfer to a second keg. After that I will start carbonating.

I am excited about what I have tasted before dry hopping. If I was to do it again I might add more vienna and take away the base malt (and drop abv closer to 7%).

I'll see if I can post again when I have more pictures and can do I side by side.

I'm looking for a Hop Drop N Roll clone. I came up with one but would like to get any feedback. I've had the beer a couple of times and I looked up on their website information about their beer. On their website they use 4 malts: 2-Row, English base malt (which I'm assuming is like a Maris Otter?), Vienna and wheat (for mouth feel). Their cans say what hops they use and they are added at 10 different times. Their website says they use hops in the mash, which I'm not going to do, boil and secondary (obviously). I BIAB so my grain count is going to be higher to offset the efficiency.

Batch size 3 gallons
1500 g (3.3 lb) 2-Row
1500 g (3.3 lb) Maris Otter
454 g (1 lb) Vienna
454 g (1 lb) Wheat
150 g (.33 lb) Carapils/Dextrine
150 g (.33 lb) Dextrose
135 g (.3 lb) Caramel 40 L
28 g (1 oz) Warrior 15.4 AA% 90 min boil
28 g (1 oz) Chinook 11.5 AA% 60 min boil
14 g (.5 oz) Centennial 9.2 AA% 30 min boil
21 g (.75 oz) Citra 11 AA% 0 min boil
21 g (.75 oz) Amarillo 8.2 AA% 0 min boil
14 g (.5 oz) Centennial 9.2 AA% Dry hop 12-14 days
14 g (.5 oz) Citra 11 AA% Dry hop 12-14 days
14 g (.5 oz) Amarillo 8.2 AA% Dry hop 12-14 days
8.5 g (.3 oz) Chinook 11.5 AA% Dry hop 5-7 days
8.5 g (.3 oz) Citra 11 AA% Dry hop 5-7 days
8.5 g (.3 oz) Amarillo 8.2 AA% Dry hop 5-7 days
Wyeast 1056 American Ale (probably 1.5-2 packages for this higher gravity beer)

OG 1.070
FG ~1.016ish range
ABV: 7.2
SRM: 7.7
IBU: 81
Mash at 151-152* for 60 mins
90 minute boil
Cool to 68-72*
Pitch yeast
Dry Hop

All I know is Citra and Amarillo are added very late in boil. All other hop additions, amounts and times are just guesses.

 

[lilbova3]

This is my first post but I have been using HBT for awhile... Here we go.



So I used libova's post (the first one here) as my base using my 5 gallon all grain setup. Long story short, I missed my target temp of 152 and ended up at 127F. I added a quart of boiling water but that didn't work. So I ended up pulling from the mash tun and heating up 2 quarts at a time to hit my target temp. When I finally hit 150 I let it sit for 15 minutes. At this point I was 75 minutes into the mash so my patience was gone. What I learned that day: For a smaller mash (batch) size I really need to pre-heat the 10 gallon mash tun cooler. After that everything went smoothly. Here is what I used for my first try.



Target Batch size 3 gallons

7 lb 2-Row

0.75 lb Vienna

0.75 lb White Wheat

0.25 lb Caramel 40 L

0.25 lb Carapils/Dextrine

1 oz Warrior (60 min boil)

1 oz Chinook (30 min boil)

0.5 oz Centennial (15 min boil)

0.75 oz Citra (0 min boil)

0.75 oz Amarillo (0 min boil)

0.5 oz Citra (Dry hop 8 days)

0.5 oz Amarillo (Dry hop 8 days)

0.5 oz Citra (Dry hop 5 days)

0.5 oz Amarillo (Dry hop 5 days)

Wyeast 1056 American Ale (no starter)



Mash at 151-152 for 60 mins

90 minute boil



Actual Measurements

OG 1.067

FG 1.020

ABV: ~6.2



Primary was 7 days at 62

Secondary was 14 days at 65

Dry hop at ambient (about 68)



This turned out great! I had a buddy try it and he agreed it was just off color but the taste was almost spot on and very close in aroma. I did a side by side and agreed with him. It was missing something. I decided to try adding Chinook in the dry hop.



My second go did not yield great results. At this point I doubled my recipe for a 6 gallon batch. Bad Idea. It wasn't even close. I enjoyed drinking it and entered it into a competition. I ended up getting a score of 32.5 (room for improvement).



I modified it again to see if I could get back to what I was looking for and . Below is what I ended up with. It is currently going through the dry hop process. (side note: when I made this the first time I was on my 4th all grain batch. I now have close to 20 all grain brews under my belt. I have really learned more about my system/process and what works.)



Target Batch size 6 gallons

13 lb 2-Row

1 lb Vienna

1 lb White Wheat

0.75 lb Caramel 40 L

0.5 lb Carapils/Dextrine

1.75 oz Warrior (60 min boil)

1.75 oz Chinook (30 min boil)

1 oz Centennial (15 min boil)

1 oz Citra (0 min boil)

1 oz Amarillo (0 min boil)

0.5 oz Citra (Dry hop 8 days)

0.5 oz Amarillo (Dry hop 8 days)

0.5 oz Chinook (Dry hop 8 days)

0.5 oz Citra (Dry hop 5 days)

0.5 oz Amarillo (Dry hop 5 days)

0.5 oz Chinook (Dry hop 5 days)



Wyeast 1056 American Ale



Mash in at 125-130 for 20 minutes

Raise the temp to 154 for 40 minutes

90 minute boil

2L Yeast Starter made 24+ hours



Actual Measurements

OG 1.072

FG 1.014

ABV: ~7.6



- Primary started at 65. 4 days in things started to slow, I raised the temp 1 degree each day.

- On day 9 I moved to secondary and let it rest at 70 for another 9 days.

- I moved to a keg and cold crashed for 24 hours and pulled off about 2 pints. The temp was raise to 68 and I started dry hopping. Since I dry hop for 8 total days, on day 7 I will cold crash again. Then use a siphon with a mesh bag on the end to transfer to a second keg. After that I will start carbonating.



I am excited about what I have tasted before dry hopping. If I was to do it again I might add more vienna and take away the base malt (and drop abv closer to 7%).



I'll see if I can post again when I have more pictures and can do I side by side.

Awesome! Glad you like it and tweaked the recipe some to fit what you're looking for!