Scalded Dog IPA

[Dynachrome]

I am doing this one again tonight. I have a 31-1/2lb grain bill this time.

 

[Dynachrome]

I'm curious why the high mash temp. I know you stated you wanted a deeper red color, but that could be easily achieved by adding a pound of higher L crystal and a 90 min boil. Typically mash outs are done at 165-168 because all enzyme conversation stops at those temps. What was your sparge temp?

I did not get as hot as I hoped. Later in the thread I say I got mid 150's

I might also suggest a wort chiller so you don't have to chill your wort on the back deck.

I got a carboy for Christmas last year, who knows what I might get this year...




This was the thread I interpretted:

Bells-two-hearted-ale-clone-close-they-come

 

[Dynachrome]

So, that recipe had 4-1/2 oz of hops for a 13lb grain bill. I'm almost 3X that. Thinking......

 

[Dynachrome]

Here is the blow-by-blow.

Scalded Dog IPA - Escahts says to shoot for 52 IBUs.

25.5 lbs 2 row malted
3.5 lb Cara Pils #1
1 lbs Bonlander Munich Malt (Briess Malt #5344)
1 lbs Special Roast Malt (Breiss Malt #5398)
____________________
31 lbs total grain bill

18 gallons water - yielded approximately 15-1/2 gallons of wort post-boil.

--------------------------------

Warmed up the mashtun before mashing in.

4 gallons @ 166F
4 gallons @ 182F
...leveled off at 156F and then crept up to 158F - 60 minute mash
The temperature held well this method.

4 gallons @167F 10 minutes
drain

4 gallons @167F 10 minutes
drain

2 gallons @160F to complete drain

47.5ABU calculated "Way Hoppy".

2.0 oz 13.90 AA Chinook pellet @60 minutes
2.0 oz 3.20 AA Cascade pellet @60 minutes
1.0 oz 3.20 AA Cascade pellet @15 minutes
1.0 oz 6.90 AA Cascade pellet @15 minutes
2.0 oz 7.00 AA Cascade whole leaf dry @3 minutes
1.0 oz 4.00 AA Cascade whole leaf dry @3 minutes

Wort was left to cool on the back deck.

Made (3) s-04 dry yeast rehydrations to pitch in the morning.

I am also going to ferment about 2-1/2 gallons of this with Fleishman's bakers yeast as a test.

 

[Dynachrome]

Here are some pics.

 

[Dynachrome]

...and a few more.

Notice the yeast are already starting to work - it was literally minutes.

 

[Dynachrome]

The specific gravity surprised me. It came in at 1.056 @ 74 degrees.
I had expected a lower S.G.

 

[Dynachrome]

I fermented two of these in pots. They were at 1.010. I bottled them both.

There is another portion of it in a carboy.

I'm going to let that one finish a little more before I bottle it.

 

[Dynachrome]

I went to the sticky in the labeling forum:

 

[Dynachrome]

I fermented two of these in pots. They were at 1.010. I bottled them both.

There is another portion of it in a carboy.

I'm going to let that one finish a little more before I bottle it.

Weeks have passed. I did not do a secondary. We are bottling the carboy contents today.

My friend at the LHBS said I should be careful of autolysis. He said it can occur from setting the beer on the yeast cake in primary too long.

The beer tastes good. I wish I had a keg to put it in. I'd just start drinking it.

It has only gone down to FG of 1.013, not down as far as what was in the pots.

 

[Dynachrome]

I'm stranded in the great frozen north about four hours from home.

I went and picked up two bottles of Two Hearted. It is way hoppier than what I brewed. It is also lighter mouth feel. Go figure. I thought I doubled up on hops to match the double recipe, plus additional for the dry leaf hops. I'll have to check my math.

I'm home in my warm house tonight finishing off my third and heading for bed.

I really like this stuff.

 

[Dynachrome]

Brewing his again tonight.

I've done it a few times. It keeps being something I enjoy and my friends find enjoyable also.

 

[govner1]

Isn't 72C (~162F) the very highest you'll ever want to go, in order to have Alpha-amylase convert some of the most stubborn starch?

BUT- after the Alpha-amylase breaks it down then the Beta-amylase acts on it.
At 162 you've basically denatured ALL the enzymes as Yooper said.
Also, I think in addition to too much crystal you should consider Centennial in your hop schedule.

 

[Dynachrome]

BUT- after the Alpha-amylase breaks it down then the Beta-amylase acts on it.
At 162 you've basically denatured ALL the enzymes as Yooper said.
Also, I think in addition to too much crystal you should consider Centennial in your hop schedule.

That's because lower temperature mashes (131-150) favor beta amylase. A higher mash temp (154-164) favors alpha amylase, which will produce a "thicker" bodied beer.

govner1

That's what I was shooting for. It's been a while since I stole/modified this recipe. I vaguely remember being told that the crystal would give a heavier mouth feel.

In my personal view Two Hearted has more body than a lot of other IPAs. That's just my personal read. I had initially targeted the mid-one-sixties, I fell short into the 150s.

 

[govner1]

I'd keep your OG @ 1.060. Use about 10% Dark Munich & 6% C-20. If you're trying for Two Hearted stick w/ 100% Centennial.
Mash @ 149 & use WY1272. SRM should be about 10 & ABV 7%.
You might also consider a 75 min boil.

 

[Dynachrome]

...wrong thread

 

[Dynachrome]

ditto.