irishbomber473
New Member
Has anybody come up with a clone recipe for the Odell Myrcenary Double IPA? I love this beer. Preferably extract recipe.
bump
Would like to see some ideas on this myself. Possibly my favorite IIPA out there right now.
According to the website...
"Brewed with a blend of hops containing the highest levels of Myrcene, this double IPA prevails with a tropical fruit-like flavor, a pungent floral aroma, and a clean getaway.
9.3% Alc. By Vol."
And according to some quick (but not confirmed) research, some of these high Myrcene level hops include Simcoe, Amarillo, Cascade, Crystal & Fuggles.
Here is an attempt at it using my last IIPA's grain bill and the above mentioned hops. My efficiency usually sucks, but I get pretty good attenuation with using a starter.
malt & fermentables
% LB OZ Malt or Fermentable ppg °L Late
75% 12 0 Pale Malt (Maris Otter) 37 3 ~
6% 1 0 Munich Malt - 10L 35 10 ~
6% 1 0 Sugar, Table (Sucrose) 46 1 Y
5% 0 12 Briess Amber DME 43 5 ~
3% 0 8 Golden Promise 32 2 ~
2% 0 6 Cara-Pils/Dextrine 33 2 ~
2% 0 6 Caramel/Crystal Malt - 40L 34 40 ~
Batch size: 4.8 gallons
Original Gravity
1.083 / 20.0° Plato
(1.074 to 1.087)
Final Gravity
1.017 / 4.3° Plato
(1.015 to 1.019)
Color
9° SRM / 18° EBC
(Gold to Copper)
Mash Efficiency
60%
hops
use time oz variety form aa
boil 60 mins 1.0 Simcoe leaf 13.0
boil 15 mins 2.0 Cascade pellet 5.5
boil 10 mins 2.0 Fuggles pellet 4.5
boil 5 mins 2.0 Crystal pellet 3.5
boil 1 min 2.0 Amarillo pellet 7.0
Boil: 5.5 avg gallons for 90 minutes
Bitterness
79.7 IBU / 13 HBU
: Tinseth
NOTE: IBU results higher due to late boil additions
BU:GU
0.96
yeast
White Labs California Ale (WLP001)
ale yeast in liquid form with medium flocculation and 79% attenuation
Alcohol
8.8% ABV / 7% ABW
Calories
272 per 12 oz.
misc
use time amount ingredient
boil 5 min 1 tsp Irish Moss
We cannot give out recipes for obvious reasons, but you have pinned down some of the hops we do use in our Myrcenary. We use one strain of a house yeast for all of our ales and we ferment at 20 degrees Celsius.
I hope this helps! Keep home brewing!
Sorry to bring up an old thread, but has anyone brewed this?
I just picked up a 4 pack and it's fantastic.
By drying hoping for only 3 days, you do not get the grassy, vegetal flavors.
I disagree with this statement whole-heartedly. This seems to be a beer with an amazing nose and an extended dry hop. I have never encountered grassy, vegetal flavor from 2 week dryhops. 3-5 days seems to be a common recommendation for dryhopping on homebrewtalk.com, but people are dryhopping IPAs at 7-14 days on every other website, modern book, podcast, etc.
It might not be the exact dry hopping schedule but in general dry hopping for longer periods will increase the grassy and vegetal aromas.
Breweries like Russian River and Stone employ a staggered dry hop regimen that looks something like this:
Add dryhops after primary ferm for 4 days
Pull out used hops and discard
Add fresh dryhops for 4 days
Pull out used hops and discard
Add fresh dryhops for 4 days, etc etc.
Pliny the Younger is actually dryhopped in four stages at the rate of 1 oz. dryhops per gallon beer and the last stage is actually done in the keg. Fresh Stone IPA is dryhopped for 2 whole weeks. Odell Myrcenary shouldn't be an exception.
I agree that dryhop length depends on:
The varieties of hops, age, and amount of hops you're using
When you choose to dryhop
Ambient temps.
Google says.....
Grain Bill: US Pale 2-row, Wheat, Vienna, Caramalt
Hops: Chinook, Columbus, Centennial, Cascade, Simcoe, Amarillo
Hopping rate: 6.5lbs/bbl. That's 20oz of hops for a 6gal batch!!!
It's 9.3% ABV, and obviously quite dry. I'd shoot for no more than 1.078-1.079, and aim for it to finish around 1.010 to 1.011 or so. If you need to add dextrose to get the beer to ferment down that low, then do so.
Exactly what I'm saying. THIS IS NOT EQUAL TO DRY HOPPING WITH 4 OZ. FOR 12-20 DAYS CONTINUOUSLY!
Actually, you didn't recommend staggered dryhopping before I mentioned it. Anyway, that is besides the point.
Also you are going to want to dry hop the first time for 3 days when you gravity is within a couple points of your final gravity. This will help your yeast flocculate. Then dry hop again for another 3 days. By drying hoping for only 3 days, you do not get the grassy, vegetal flavors.
That edit function is a snazzy feature. But that's besides the point.
It might not be the exact dry hopping schedule but in general dry hopping for longer periods will increase the grassy and vegetal aromas.
Don't believe me. Listen to Matt Brynildson from Firestone Walker Brewery speak with the Brewing Network about their dry hopping believes. Link Here He talks about dry hopping at the 32:00 minute mark of the show.
You guys done yet?
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