This is true. I specifically look for hydrometers calibrated to 68F, but they are less common.
American Pale Ale Russian River Row 2 Hill 56 Clone
- Thread starter Jukas
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This is true. I specifically look for hydrometers calibrated to 68F, but they are less common.
I took a shot at brewing this yesterday on my BIAB system, scaled up to a 10 gallon batch:
12.1 lb Castle Belgian Pilsner
6.5 lb Marris Otter
1.4 lb Crystal 20
0.92 oz Simcoe @ 90
0.92 oz Simcoe @ 30
1.67 oz Simcoe @ 0
Since I have a 15 gallon kettle, I split my water up: 10.5 gallons for mash, 3.9 gallons for "sparge". I used 4g of gypsum, 12g CaCl, 8mL lactic acid split proportionally between the two water supplies. I use RO water as my source. Mash pH was 5.45 at the 30 minute mark.
After mashing I put the bag in my colander at the top of my kettle and poured some of my "sparge" water over it, which I had heated to 160F. Gave the bag a good squeeze, set it aside, and continued filling the kettle with my "sparge" water to 12.9 gallons (13.2 gallons @ 150F). I didn't quite use up all my 3.9 gallons of "sparge" water, as I was able to squeeze a little more wort out of the bag than expected. My boil gravity came in at 1.047.
Boiled for 90 minutes, and let the 0 minute hops addition steep for 15 minute before chilling to 72F. Took 17 minutes to go from 198F to 72F with my Silver Serpent chiller - pretty good for only being a 25' chiller.
After chilling I had 11 gallons in my kettle, of which I collected 10.5 - half a gallon more than I'd planned. Lots of trub and hops sediment in there too, though.
I still hit an OG of 1.055, had over 97% conversion efficiency, and 78% brewhouse efficiency. Late last night I pitched three rehydrated packs of US-05, and now I'm waiting for fermentation to start.
I plan to dry hop with 4.5oz 5 days into fermentation so that as fermentation tapers off it can push out any oxygen that gets introduced by dry hopping. I'll cold crash @ day 10, fine with gelatin @ day 11, and bottle @ day 12.
I like this recipe because I can use all of an 8oz pack of Simcoe for a 10 gallon batch
12.1 lb Castle Belgian Pilsner
6.5 lb Marris Otter
1.4 lb Crystal 20
0.92 oz Simcoe @ 90
0.92 oz Simcoe @ 30
1.67 oz Simcoe @ 0
Since I have a 15 gallon kettle, I split my water up: 10.5 gallons for mash, 3.9 gallons for "sparge". I used 4g of gypsum, 12g CaCl, 8mL lactic acid split proportionally between the two water supplies. I use RO water as my source. Mash pH was 5.45 at the 30 minute mark.
After mashing I put the bag in my colander at the top of my kettle and poured some of my "sparge" water over it, which I had heated to 160F. Gave the bag a good squeeze, set it aside, and continued filling the kettle with my "sparge" water to 12.9 gallons (13.2 gallons @ 150F). I didn't quite use up all my 3.9 gallons of "sparge" water, as I was able to squeeze a little more wort out of the bag than expected. My boil gravity came in at 1.047.
Boiled for 90 minutes, and let the 0 minute hops addition steep for 15 minute before chilling to 72F. Took 17 minutes to go from 198F to 72F with my Silver Serpent chiller - pretty good for only being a 25' chiller.
After chilling I had 11 gallons in my kettle, of which I collected 10.5 - half a gallon more than I'd planned. Lots of trub and hops sediment in there too, though.
I still hit an OG of 1.055, had over 97% conversion efficiency, and 78% brewhouse efficiency. Late last night I pitched three rehydrated packs of US-05, and now I'm waiting for fermentation to start.
I plan to dry hop with 4.5oz 5 days into fermentation so that as fermentation tapers off it can push out any oxygen that gets introduced by dry hopping. I'll cold crash @ day 10, fine with gelatin @ day 11, and bottle @ day 12.
I like this recipe because I can use all of an 8oz pack of Simcoe for a 10 gallon batch
I definitely preferred the all simcoe version over the all galaxy. The galaxy was good, I enjoyed the mellow fruitiness, but it was a little too 'one note' compared to the simcoe.
I would think mosaic would be a good hop for this recipe as it has complexity similar to simcoe.
+1 people raved about the Mosaic version I did. I'll be dry-hopping a Eureka! version tonight...
I also did the mosaic and will be doing it again.
I just did an all new Zealand ipa with some of the galaxy instead.
troglodytes
Well-Known Member
This is the next batch I have planned and I specifically like the looks of the grain bill. I don't have any Simcoe, but I do have a pound each of Centennial, Cascade, Jarrylo, and Sorachi Ace. I obviously won't be cloning Hill 56 with such a difference in hops, but I'm ok with that; I'll just brew this again as a straight up clone once I have Simcoe on hand.
From the grouping of hops I have I wanted to try something a little different. As others have stated Jarrylo is good when paired with another hop, so I was going to take the more citrus heavy Cascade and Pair it with Jarrylo.
That would be Jarrylo as a FWH, then the 30min, whirlpool, and dry hop would each be @ a 2:1 ratio of Cascade over Jarrylo. Any advise on whether that hop combo with this grain bill should work? If not, I assume a Cascade/Centennial brew would result in a great (albeit common) product.
From the grouping of hops I have I wanted to try something a little different. As others have stated Jarrylo is good when paired with another hop, so I was going to take the more citrus heavy Cascade and Pair it with Jarrylo.
That would be Jarrylo as a FWH, then the 30min, whirlpool, and dry hop would each be @ a 2:1 ratio of Cascade over Jarrylo. Any advise on whether that hop combo with this grain bill should work? If not, I assume a Cascade/Centennial brew would result in a great (albeit common) product.
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Redtab78
Well-Known Member
I will be brewing this for the 3rd time this weekend, except I'm using mosaic. For those that have used mosaic, did you do exact same qty and schedule?
Also, I will be using 1968 esb ale yeast instead of 1056, as that is all I have on hand, and don't feel like another trip to the lhbs.
Also, I will be using 1968 esb ale yeast instead of 1056, as that is all I have on hand, and don't feel like another trip to the lhbs.
crusader1612
Well-Known Member
1968 will be fine (It'll probably actually make quite a nice beer)
Stick with the same additions for mosaic. if you weerto change anything you could decrease the 60min addition to keep the bitterness in check, but i dont think its really necessary.
Redtab78
Well-Known Member
My last 2 batches with the simcoe was exactly like the op. I wanted to cut back on the dry hop on my second one, but i forgot, for the mosaic, i will def cut down to 1.5oz vice 2 oz , i want more of an even flavor not quitemso hoppy.
troglodytes
Well-Known Member
I just bottled this recipes' exact grain bill substituting Jarrylo and Centennial for the Simcoe (as its what I had on hand), and turned out to be a really fantastic hop combo. The smell is out of this world but taste is a bit more hop forward than most APAs.
I'm going to let this sit for a little while in hopes that it balances out a little and drops some of the yeasty phenols I'm getting (I pitched a really old stock of WLP002 after building up cell count, so I'm sure there's some mutation). It was fermented @ 63F with 1 week rest @ 70F to finish up @ 1.008. I don't think 2 gravity points would be enough for a perceived mouthfeel difference, but pre-carbed it did turn out a little thinner than expected, so definitely aim for that 1.010-1.012 the recipe calls for.
Can't wait to start downing these in about a month!
I'm going to let this sit for a little while in hopes that it balances out a little and drops some of the yeasty phenols I'm getting (I pitched a really old stock of WLP002 after building up cell count, so I'm sure there's some mutation). It was fermented @ 63F with 1 week rest @ 70F to finish up @ 1.008. I don't think 2 gravity points would be enough for a perceived mouthfeel difference, but pre-carbed it did turn out a little thinner than expected, so definitely aim for that 1.010-1.012 the recipe calls for.
Can't wait to start downing these in about a month!
NewkyBrown
Well-Known Member
Just finished brewing this today. Got low efficiency for some reason. Will be lucky to hit 5% abv. Still be a good beer or a bit thin?
brew703
Well-Known Member
Brewing batch#3 this weekend. I'll be changing the hops just to experiment. I have changed the hops several times- so for today it will be Citra and Amarillo. I do like the idea of Mosaic so I made insert it inplace of one or just include it as another layer.
Redtab78
Well-Known Member
so I just kicked my mosaic keg of this beer, and I have to say that while I really liked the simcoe, the mosaic was VERY tasty as well....the ppl who have tasted them was about 50/50 split on which one they liked more. I am going to brew a 4th batch this weekend, using exact same malt bill (which I find to be VERY good) and for the hops on this one, I am going to use Denali, my only dilemma is whether I liked the Wyeast 1968 or the 1056 better :/
To the OP...;THANK you for such a great malt bill.
To the OP...;THANK you for such a great malt bill.
Redtab78
Well-Known Member
Brew day went smooth again, hitting all my numbers, Denali for the hops, same as OP gonna use the 1968 for this one too
troglodytes
Well-Known Member
Mine went south and it was absolutely a yeast issue on my end (never try to bring WLP002 back from the dead). I will be making this again with simcoe as the base recipe for this is perfect. Beautiful color, head retention, and just the right amount of malt to showcase hops but still feel like your drinking something more substantial than hop water. I can't wait to do this one again with fresh yeast!
Bklyn
Member
- Joined
- Nov 5, 2015
- Messages
- 11
- Reaction score
- 3
Just cracked my first bottle of this and it is right up there with the best beers I've made. I pitched a 2L starter made from Conan slurry I'd harvested over 6 months ago. No worries about viability - this batch was at FG in just over a week and bottled after two.
Really clean, fresh flavors and floral hop notes. This recipe is a winner! The only change I may make for the next batch will be to carb a bit less aggressively. I have it at 2.4 volumes and it is just a bit too fizzy.
Really clean, fresh flavors and floral hop notes. This recipe is a winner! The only change I may make for the next batch will be to carb a bit less aggressively. I have it at 2.4 volumes and it is just a bit too fizzy.
I know this is well after the fact but how did the Eureka! version of this turn out? I was considering the same since I have a bunch of it. What yeast did you use? I have some harvested San Diego Super Yeast on hand that I was thinking of using.
Thanks!
It was decent, but for me Eureka! is better suited for a supporting role. It has a pretty unique flavor that I think would work well with simcoe or cascade. But for something originally called "experimental pine fruit" I got no pine at all from it.
Redtab78
Well-Known Member
Well, thought id report back on the Denali version i made. So i tapped the keg last Thursday, first impression is immediately tropical fruit, but i didnt get the pineapple flavors reported from the hop. Overall it was very good and quite the hit over this weekend, but not as good (to me) as the mosaic version. It was one of those beers that the first few were good, but the flavor became...... repetitive i guess, and after 4 i had to switch to something else as i wanted a change. The malt bill was the same somewhat grainy flavor as all the other versions, and i really like the wy1968 in this. If i did the Denali again, i would perhaps mix some simcoe or mosaic in with the dry hop.
TheHopfather
Well-Known Member
Brewed this recipe twice now. The first time was exactly the same as the recipe in the OP, the second time I switched up the hops to Ekuanot. Batch #1 lasted a grand total of 3 hours during a camping trip with friends before the keg kicked, seems everyone enjoyed it. Batch #2 is going to the lake with me this weekend, but it is also very good (Ekuanot is a unique hop, that's for sure!). It is a very simply recipe that allows the hops to shine, I really like this recipe and plan to brew it a few more times with different hops.
If you're thinking about brewing this one just go ahead and do it, great recipe.
If you're thinking about brewing this one just go ahead and do it, great recipe.
How do you think the Mosaic and Ekuanot versions compare to the Simcoe version? I've done the Simcoe version once, have some Ekuanot in the freezer and need to restock on Mosaic.
TheHopfather
Well-Known Member
I haven't done a Mosaic version yet, that's next on my list for this recipe. I love Mosaic and I'm sure it will be delicious.
Ekuanot version is... odd? I get some distinct green pepper off of the first sip, and only the first sip. After that it's a bit of an non distinct general fruitiness. Stone fruit I suppose, a bit of citrus. It's good, Simcoe was better I'd say, but still tasty. If I did it again I don't think I'd go with the single Ekuanot hop, maybe pair it with a dash of Citra or Mosaic. This was the first time I've used Ekuanot and wanted to see what it was like on its own.
Ekuanot version is... odd? I get some distinct green pepper off of the first sip, and only the first sip. After that it's a bit of an non distinct general fruitiness. Stone fruit I suppose, a bit of citrus. It's good, Simcoe was better I'd say, but still tasty. If I did it again I don't think I'd go with the single Ekuanot hop, maybe pair it with a dash of Citra or Mosaic. This was the first time I've used Ekuanot and wanted to see what it was like on its own.
I have made this recipe 4 times. The first 3 were perfect. This last time I have no idea why but it came out super bitter, with a very bitter after taste No idea why that happened. i cant think of anything I did differently than the other 3 times...
Maybe some time in the keg will mellow it a bit... hoping so.
No idea why that happened. i cant think of anything I did differently than the other 3 times...Maybe some time in the keg will mellow it a bit... hoping so.
Bklyn
Member
- Joined
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I have made this recipe 4 times. The first 3 were perfect. This last time I have no idea why but it came out super bitter, with a very bitter after taste
Maybe some time in the keg will mellow it a bit... hoping so.
All the way down to the same exact batch of hops? Maybe you got some with a bit higher AA% than your previous attempts?
Unrelated: I just discovered the last bottle of this tucked in the back of my fridge, and enjoyed the heck out of it last night. I think this is the best beer I've ever made, and I will definitely be brewing it again!
Nope..all from same pound I used before...vac sealed in freezer...after a couple days in the keg it's a bit better...drinkable now
Tricerahops220
Well-Known Member
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 4.3 oz Pilsner (2 Row) Bel (1.5 SRM) Grain 1 60.5 %
3 lbs 14.4 oz Pale Malt, Maris Otter (2.5 SRM) Grain 2 32.4 %
13.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 7.1 %
When scaling volumes base malts are split 70% Pils 30% MO. Crystal 20 should makeup 8% of less of total grain bill.
[/QUOTE]
First off, thank you for this. Tried this when I was out west and now I cannot wait to make it. Second, am I missing something or misinterpreting it? The scaling numbers provided don't really match up. I keep getting 35% MO and 65% 2 row for the base malts.
------------
Amt Name Type # %/IBU
7 lbs 4.3 oz Pilsner (2 Row) Bel (1.5 SRM) Grain 1 60.5 %
3 lbs 14.4 oz Pale Malt, Maris Otter (2.5 SRM) Grain 2 32.4 %
13.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 7.1 %
When scaling volumes base malts are split 70% Pils 30% MO. Crystal 20 should makeup 8% of less of total grain bill.
[/QUOTE]
First off, thank you for this. Tried this when I was out west and now I cannot wait to make it. Second, am I missing something or misinterpreting it? The scaling numbers provided don't really match up. I keep getting 35% MO and 65% 2 row for the base malts.
troglodytes
Well-Known Member
Not light carastan, but I substituted patagonia 15L as it was what I had on hand, and it worked great. I generally avoid using small fractions of a # of grain so I went with:
7.5# Pilsner
4# MO
1# Patagonia 15L
The color was right where I wanted it to be, spot on to the OPs pic. I think you're using a small enough volume that the flavor impact will be nominal at most.
I'd just say to be sure to mash @ 154 as the recipe indicates or higher. I believe I ended up mashing at lower @ 152 and slightly overcarbed and it resulted in a drier beer than I wanted. I also had yeast issues which I highlight in an earlier post, though, so that could also be the culprit.
