Odell IPA Clone?

[andyhank]

I have brewed this recipe and the result was excellent. It tasted very much like I remembered Odell IPA tasting but since I didn't have any to drink side-by-side I couldn't do a back-to-back.
https://www.brewtoad.com/recipes/odell-ipa-zymurgy-june12

Changes I'd make:
--Mash at 152F
--X-hops are simcoe
--All 5 minute hops would be whirlpool/hopback
--Yeast = WLP029 or builtup Odell bottle dregs

HTH!

Did you follow the fermentation schedule from the recipe? It seems pretty aggressive. Also, you wouldn't do any late hop additions but those with the hop back? I wonder how they get that pineapple taste on the finish, if I'm remembering correctly.

 

[stpug]

When I brewed this I did follow the fermentation schedule but only because I was looking to serve it quickly from a keg. Looking back on it I think I would do the same again. Obviously, bottling would tack on some carbonation time.

The recipe from zymurgy actually lists those 5min hops as hopback additions which is why I add as a whirlpool/hopstand addition.

When I brewed this I made a couple additional additions at 15 and 10 of something complementary (centennial and Amarillo, respectively).

As for the pineapple, I've never had that description pop into my head but I'll certainly be paying attention next time. Amarillo has the potential to contribute some tropical notes though.

 

[andyhank]

When I brewed this I did follow the fermentation schedule but only because I was looking to serve it quickly from a keg. Looking back on it I think I would do the same again. Obviously, bottling would tack on some carbonation time.

The recipe from zymurgy actually lists those 5min hops as hopback additions which is why I add as a whirlpool/hopstand addition.

When I brewed this I made a couple additional additions at 15 and 10 of something complementary (centennial and Amarillo, respectively).

As for the pineapple, I've never had that description pop into my head but I'll certainly be paying attention next time. Amarillo has the potential to contribute some tropical notes though.

Were you happy with the malt profile? Everything, including from the brewery, advocated a 2 row/ESB blend, but that recipe features only 2 row? I've never used ESB so i'm not sure what that would contribute to the flavor and how it relates to the original. Thanks

 

[stpug]

Were you happy with the malt profile? Everything, including from the brewery, advocated a 2 row/ESB blend, but that recipe features only 2 row? I've never used ESB so i'm not sure what that would contribute to the flavor and how it relates to the original. Thanks

I was happy with the malt profile but I wasn't being overly critical of it producing a perfect "Odell IPA" since only Odell can produce that .

It sounds like you are aware that a US 2row / Canadian Extra Special British blend would likely yield a slightly maltier (maybe barely sweeter) malt profile in the finished beer then straight US 2row. If I had the grain available to me to purchase then that's what I would do - a blend. It's not going to hurt the final beer - that's for sure.

ESB aims to produce a british style malt profile (i.e. doughier, breadier, subtly more toast) with a slightly sweeter finish. I'm sure you could use Maris Otter in place of ESB to accomplish the same.

This was one of my favorite IPAs I've brewed; probably my favorite regular-strength IPA I've brewed. I did burtonize the water pretty heavily, however I think now I would aim for the more reserved Bru'n Water Pale Ale profile (Mosher, half-burton, Tasty's). I don't think this is strictly necessary but it should have the effect of making the hops POP!

 

[zamo27]

whats the fermentation schedule for this recipe i cant see it

 

[stpug]

whats the fermentation schedule for this recipe i cant see it

The article says: "Ferment at 68° F (20° C)."

The reason this might be considered "aggressive" is simply because many people like fermenting their ales in the lower 60s, particularly a strain like WLP029 or Odell yeast since german ale strains are known to do well in lower temperatures.

I've used Odell yeast several times by now and still think it's the WLP029 strain of yeast from white labs; probably slightly mutated from the original but close enough to not worry about. I've used it both in the mid-upper 60s (66-68F), as well as lower 60s (60-62F). You get a more typical american ale yeast profile in the upper 60s and a cleaner, pseudo-lager-like profile in the lower 60s (especially if you follow fermentation with a cold aging period of a week or two). Every way I've used it has been good, but it's a low-medium flocculator for sure. I have a kolsch-style ale on tap right now with Odell yeast and it's hard to believe it's NOT a lager yeast!

Hope this helps.

 

[theQ]

Ok, so what is the recipe to try ? I've looked thru the pages and there are at least 5 distinct recipes. I am going to give this a try but not sure which is the recipe.

 

[stpug]

I would start on Post #52 (link) and pick one from there through your post. They are all very similar and contain additional information/insight not available when this thread started.

-Build your recipe in your software
-Adjust for efficiency
-Scale by percentage for batch size
-Configure hop schedule and IBUs for your system

This will get you close to an Odell IPA beer, and next time you can make subtle changes to dial it in even more. Remember, the only way to get an Odell IPA is to buy one that they bottled - otherwise we are all approximating the beer as best we can for our systems and process.

 

[lalnx]

Regardless of the grain bill, in my opinion the hop schedule will require some late additions of Citra or Galaxy, in order to truly finish out the correct hop profile. Citra has only been mentioned a couple times in this thread, and no one has added it to there recipe. Galaxy is very similar to Citra, and a little less common, so maybe it is the "unique" or special un-named hop.

BTW, Odell IPA is my second favorite beer behind Toppling Goliath's Pseudo Sue

 

[theQ]

I will add it to my beersmith and look at it thanks for the pointer.

I would start on Post #52 (link) and pick one from there through your post. They are all very similar and contain additional information/insight not available when this thread started.

-Build your recipe in your software
-Adjust for efficiency
-Scale by percentage for batch size
-Configure hop schedule and IBUs for your system

This will get you close to an Odell IPA beer, and next time you can make subtle changes to dial it in even more. Remember, the only way to get an Odell IPA is to buy one that they bottled - otherwise we are all approximating the beer as best we can for our systems and process.

 

[PGEduardo]

I'm going to bump this thread from the dead. I haven't brewed in 6 months and looking to get back into over the holidays with a nice IPA! I'll post up my recipe/results in a new thread if it works out well...

 

[zamo27]

I for one would like to see a revival
I also would like for someone to come up with a substitute for honey malt
In Ireland I can only get it in 20 by 25kg bags, minimum order

 

[brewmeister13]

Just figured I should bump this back up since it has the list of ingredients as given by Odell themselves. I see some questions about mystery hops. As far as honey malt goes, that's just the way that particular recipe is being written. As you see there is no honey malt in the actual Odell IPA.

I know I am digging this one up from the dead, but this is one of my favorite beers and the tread already spans 3 years, so why not make it 4? In an email from Odell they would give me the ingredients, but nothing else. Here it is:

Hops used: Simcoe, Amarillo, Chinook, Cascade, Columbus, Perle and Centennial. We use whole flower varieties and pellets. Malts are Pale, ESB, Cara, Vienna, and Munich.

I hope this helps with the cloning.

 

[PGEduardo]

Ok, making my brewstore shopping list today!

How's this look? I'm going to substitute some portion of the Rahr 2-row for Maris Otter, not sure how much. Also, I'll toss some Simcoe into the dry hop (probably just add a whole ounce for $hits and giggles). I will BIAB for 90min at 152F.

Recipe: Odell IPA TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 6.3 SRM SRM RANGE: 6.0-15.0 SRM
IBU: 48.2 IBUs Tinseth IBU RANGE: 40.0-70.0 IBUs
OG: 1.076 SG OG RANGE: 1.056-1.075 SG
FG: 1.018 SG FG RANGE: 1.010-1.018 SG
BU:GU: 0.636 Calories: 151.6 kcal/12oz Est ABV: 7.7 %
EE%: 78.00 % Batch: 5.50 gal Boil: 8.45 gal BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 15 lbs 0.3 oz Total Hops: 4.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs 12.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.4 %
1 lbs Acid Malt (3.0 SRM) Grain 2 6.7 %
15.7 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 6.5 %
15.7 oz Vienna Malt (3.5 SRM) Grain 4 6.5 %
2.2 oz Honey Malt (25.0 SRM) Grain 5 0.9 %
2.2 oz Munich Malt - 20L (20.0 SRM) Grain 6 0.9 %


Name Description Step Temperat Step Time
Mash In Add 18.77 qt of water at 165.8 F 152.0 F 90 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 5.56 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.061 SG Est OG: 1.076 SG
Amt Name Type # %/IBU
1.00 oz Amarillo [9.20 %] - Boil 60.0 min Hop 7 23.2 IBUs
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 16.4 IBUs
0.75 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 3.8 IBUs
0.75 oz Perle [8.00 %] - Boil 5.0 min Hop 10 3.0 IBUs
0.25 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop 11 1.8 IBUs

 

[brewmeister13]

The pound of acid malt hits me as way too much. Without knowing your water profile I can't say for sure, but you would have to have an incredible amount of alkalinity in your water.

If you are going for an Odell IPA I'm not sure that hop schedule will get you there, but it wouldn't be bad. I'd definitely at least consider moving the Amarillo from 60 minutes to the end of the boil.

 

[lbond2]

Great thread here&#128512; Odell IPA is my top 3 beers of all time...being an IPA fan this is a great beer. I think you have good info here except...

They have you fooled On the yeast. I know for a fact they use Conan yeast in this beer. There is a new yeast company in Denver called inland island, in which, they sell "Colorado IPA" yeast cultured from Odell's claiming its Conan yeast. Hmmmm...? Thoughts ???

 

[PGEduardo]

The pound of acid malt hits me as way too much. Without knowing your water profile I can't say for sure, but you would have to have an incredible amount of alkalinity in your water.

If you are going for an Odell IPA I'm not sure that hop schedule will get you there, but it wouldn't be bad. I'd definitely at least consider moving the Amarillo from 60 minutes to the end of the boil.

Thanks - The acid malt here was just a place holder for Crisp Maris Otter which oddly enough Beersmith 2 doesn't have in the library.

I agree about the Amarillo - kind of an odd bittering hop to use but I caught it too late in the game and just went with it. This was my first batch in awhile so I'll dial this in a bit more in future versions. I'm sure it'll come out tasty either way!

 

[Beezer94]

Thanks - The acid malt here was just a place holder for Crisp Maris Otter which oddly enough Beersmith 2 doesn't have in the library...

In BeerSmith 2 if you go to the 'File' menu and then 'Add-ons' you can easily add some popular grains.

 

[brandondrury]

I just opened the bottles using this recipe (I used the "what I'd do next time" recipe) and I found it to be SCREAMIN' good! This is the first beer I've made that I consider worth buying. Unfortunately, my stupid friends agreed and there are non left. Go figure!

If you handed me this bottle blind, I'd just assume it was Odell IPA. Outstanding!

Note: I did adjust the recipe slightly to maintain the same IBUs in my pot.

Thanks, btw! My next goal is to Double IPA-ize the Odell. The gloves come off!

Brandon