Other Half Daydream (oat cream IPAs) - all grain clone attempts

[skibb]

CB&B just posted an OH recipe from Sam - would be a great launching off point

https://beerandbrewing.com/recipe-o...=Recipe:+Other+Half+Broccoli+DDH+Imperial+IPA

 

[brewpharm Hill]

CB&B just posted an OH recipe from Sam - would be a great launching off point

https://beerandbrewing.com/recipe-other-half-broccoli-dipa/?utm_source=drip&utm_medium=email&utm_campaign=CBB+11.08.24+EDIT&utm_content=Recipe:+Other+Half+Broccoli+DDH+Imperial+IPA

Never thought I'd see the day!

 

[Dgallo]

CB&B just posted an OH recipe from Sam - would be a great launching off point

https://beerandbrewing.com/recipe-other-half-broccoli-dipa/?utm_source=drip&utm_medium=email&utm_campaign=CBB+11.08.24+EDIT&utm_content=Recipe:+Other+Half+Broccoli+DDH+Imperial+IPA

I will say this is not from the oat cream series, that said, I’m sure many will enjoy this read. I’m def interested to see what they are actually releasing

 

[beervoid]

CB&B just posted an OH recipe from Sam - would be a great launching off point

https://beerandbrewing.com/recipe-other-half-broccoli-dipa/?utm_source=drip&utm_medium=email&utm_campaign=CBB+11.08.24+EDIT&utm_content=Recipe:+Other+Half+Broccoli+DDH+Imperial+IPA

Fg of 1.016, yet degassed DIPA's from them always end up higher, wonder how accurate the recipe is.
Those other half's are alway so sweet on my pallet, to the point sometimes I hardly enjoy them

 

[Fergal]

Can someone with a subscription post the details?

 

[Frieds]

Can someone with a subscription post the details?

 

[Genuine]

I'm still trying to wrap my head around such low amounts in the whirlpool compared to the dryhop.

 

[skibb]

I'm still trying to wrap my head around such low amounts in the whirlpool compared to the dryhop.

A lot of commercial sized kettles are not great at dealing with hop loads over 1#/bbl and a lot of brewers prefer getting their flavor/aroma/oils in from a dry hop (sans biotransformation). For me, if I go up to 1.5#/bbl I will see significant loss in my kettle and a lot of trub transferred (like 10% less beer into the FV compared to 1#/bbl)

 

[Dgallo]

A lot of commercial sized kettles are not great at dealing with hop loads over 1#/bbl and a lot of brewers prefer getting their flavor/aroma/oils in from a dry hop (sans biotransformation). For me, if I go up to 1.5#/bbl I will see significant loss in my kettle and a lot of trub transferred (like 10% less beer into the FV compared to 1#/bbl)

In my experience and the big name folks I know personally in the industry, it seems 2#/bbl is a pretty standard whirlpool rate (some slightly more) for hazy IPAs (modern west coast it’s about 1-1.5#/bbl) and I’ve never seen that be an issue to deal with when transferring.

 

[skibb]

In my experience and the big name folks I know personally in the industry, it seems 2#/bbl is a pretty standard whirlpool rate (some slightly more) for hazy IPAs (modern west coast it’s about 1-1.5#/bbl) and I’ve never seen that be an issue to deal with when transferring.

Yeah for sure lots do 2#/bbl. I think in a recent CB&B Fidens specifically mentioned that, while North Park and Green Cheek target a lower 1#/bbl

 

[couchsending]

Yeah it all depends on your kettle design. I would love to go 2#/bbl on our brewhouse but it’s borderline impossible. You can accomplish a lot with incognito or Dynaboost especially with additions in the FV.

 

[Dgallo]

Yeah it all depends on your kettle design. I would love to go 2#/bbl on our brewhouse but it’s borderline impossible. You can accomplish a lot with incognito or Dynaboost especially with additions in the FV.

What’s the ratio of your kettle if you don’t mind me asking(size ratio)? I’ve seen a combination of t90 and advanced products use so now I’m wondering my self if it was a 2#/bbl equivalent and not by weight.

As a homebrewer and hearing 2lb/bbl pretty consistently where I live from the few pros I know (2 significant), It’s hard to imagine 1.1 oz/gallon (2#/bbl) is hard to handle. I’ve always respected your take and advice on all things hoppy so I’m genuinely curious.

One of the places is using a “hop back” on the hotside so maybe that is where they are hitting the 2#bbl? I just don’t know.

 

[couchsending]

No idea what the ratio is honestly. Has more to do with the outlet design/location etc. I’m sure there are people that are going 2#/bbl in the WP and they might have had their kettle designed for it. We are brewing everything high gravity and diluting to lower WP temps and max out our kettle. Our system is labeled as a 3.5bbl but kettle full volume to the absolute max is 6.2 bbl. At 1#/bbl we’re lucky to get 5.5bbl into the FV per turn. Even if we brew a smaller batch our trub dam can only handle so much hop material. We use Incognito or Dynaboost in the WP for pretty much every hoppy beer to try to get more hop saturation. For double IPA we will also add it to the FV but not to any beer we need to harvest from.

However I am a big fan of boiling hops. We’re releasing a lager next week where we loaded the kettle up with low alpha hops additions at only 90, 60, and 40 which would be traditional. It’s crazy how much hop aroma comes through in the final beer. We’re testing this out now with a bunch of hoppy beers actually. Loading up the beginning of the boil with the American Noble versions of Citra Simcoe, or Mosaic and then just adding a flowable product in the WP. The structure that boiling more green matter adds is really cool and the aroma contributions are kinda bonkers. Goes against what everyone thinks I know but I often think beers with just low temp WP and DH additions are kinda soulless and they tend to fall off quicker than those with additions in the kettle.

 

[Dgallo]

Goes against what everyone thinks I know but I often think beers with just low temp WP and DH additions are kinda soulless and they tend to fall off quicker than those with additions in the kettle.

I agree. I’ve always felt that it’s important to use 10%of the hop bill in boil/fo to get a depth of character that you can’t achieve elsewhere.

Tends to be a 1/2 oz at 30 and then another 1.5-2 oz between 10 and FO.

 

[beervoid]

No idea what the ratio is honestly. Has more to do with the outlet design/location etc. I’m sure there are people that are going 2#/bbl in the WP and they might have had their kettle designed for it. We are brewing everything high gravity and diluting to lower WP temps and max out our kettle. Our system is labeled as a 3.5bbl but kettle full volume to the absolute max is 6.2 bbl. At 1#/bbl we’re lucky to get 5.5bbl into the FV per turn. Even if we brew a smaller batch our trub dam can only handle so much hop material. We use Incognito or Dynaboost in the WP for pretty much every hoppy beer to try to get more hop saturation. For double IPA we will also add it to the FV but not to any beer we need to harvest from.

However I am a big fan of boiling hops. We’re releasing a lager next week where we loaded the kettle up with low alpha hops additions at only 90, 60, and 40 which would be traditional. It’s crazy how much hop aroma comes through in the final beer. We’re testing this out now with a bunch of hoppy beers actually. Loading up the beginning of the boil with the American Noble versions of Citra Simcoe, or Mosaic and then just adding a flowable product in the WP. The structure that boiling more green matter adds is really cool and the aroma contributions are kinda bonkers. Goes against what everyone thinks I know but I often think beers with just low temp WP and DH additions are kinda soulless and they tend to fall off quicker than those with additions in the kettle.

I've had a couple commercially brewed pale ales that where really great and brewed with hotside only additions.
Never where able to replicate this at home, I put it down to scale and lower hop extraction.

 

[Rob2010SS]

Tried our hand at one of these. Pretty please with how it came out! Citra, Krush, and HBC 638 on this one.