Uinta Hop Nosh AG clone

[ImperialStout]

Uinta Hop Nosh AG clone. Posted this in general Discussion, not realizing it was an old post. Sorry for any duplication. Has anyone made this? What brewing method did you use? Have a recipe to share?

There was a recipe for a 4 gal BIAB in the old post. I adjusted that recipe to a 5 gal AG recipe. 5 gal amounts are in (), rounded to what I would actually use. Will put recipe in Brew Smith, see where the ABV and IBU fall and adjust. Will keep hop addition and boil time the same. Plan to brew next week. have I missed anything? Any thoughts?

Fermentables

9 lb (11.25) American - Pale 2-Row
0.75 lb (1 oz) American - Caramel / Crystal 120L
0.5 lb (.65) American - Red Wheat
10.25 lb (12.8) Total

Hops

4 gal 5 Gal Variety Type AA Use Time
1 oz (1.25) Centennial Pellet 10 Boil 90 min
.66 oz (1 oz) Cascade Pellet 7 Boil 30 min
.33 oz (.5 oz) Centennial Pellet 10 Boil 30 min
1 oz (1.25) Columbus Pellet 15 Boil 5 min
1 oz (1.25) Cascade Pellet 7 Boil 5 min
1.33 oz (1.5) Cascade Pellet 7 Boil 0 min
1 oz (1.25) Columbus Pellet 15 Boil 0 min
1 oz (1.25) Cascade Leaf (Pellet) 7 Dry Hop 7 days
1 oz (1.25) Columbus Leaf (Pellet) 15 Dry Hop 7 days

YEAST WLP-001 QTY?

4 gallon 70% EFF (My eff is around 80%)

Uinta claims: 7.3% ABV, 82 IBU, 15 SRM

 

[ImperialStout]

This is what I came up with in Beer Smith. Adjusted recipe for 8.4 ABV and colour / IBU's of original.

Hop Nosh Clone - Beagle Bier Brewery Imperial IPA (1 A)

Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.97 gal
Boil Time: 90 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.78 gal
Fermentation: Ale, Three Stage Fermantation

Date: TBD
Brewer: Tom
Equipment: Pot and Cooler (15 Gal/10 Gal) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Taste Rating: 30.0

18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 88.9 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 6.2 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 3 4.9 %

Mash In Add 7.13 gal of water at 166.9 F 156.0 F 45 min
◯ Fly sparge with 5.08 gal water at 168.0 F
◯ Estimated pre-boil gravity is 1.071 SG

2.00 oz Centennial [10.00 %] - Boil 90.0 min
1.00 oz Cascade [5.50 %] - Boil 30.0 min
1.00 oz Centennial [10.00 %] - Boil 30.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 min
1.00 oz Cascade [5.50 %] - Boil 0.0 min
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min
◯ Estimated Post Boil Vol: 7.28 gal and Est Post Boil Gravity: 1.091 SG

1.0 pkg California Ale V (White Labs #WLP051) with 2 Qt starter

Fermentation
Primary Fermentation (14.00 days at 68.0 F ending at 68.0 F)
Secondary Fermentation (14.00 days at 68.0 F ending at 68.0 F)
Dry Hop 1.00 oz Cascade [5.50 %] - Dry Hop last 7.0 Days of 2nd
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop last 7.0 Days 2nd
Tertiary Fermentation (7.00 days at 38.0 F ending at 38.0 F)

Carbonation: Bottle with 4.46 oz Corn Sugar
Age beer for 30.00 days at 50.0 F

 

[Beernik]

I'm pretty sure that Hop Nosh does not have Maris Otter.

 

[ImperialStout]

Thanks. Just using Maris Otter because that is what I have. Don't know how MO will impact the flavor. Any thoughts? What do you think they might use or how to find out?

Thanks

 

[Beernik]

I think just a pale 2-row. That's what they use in most of their American style beers. They generally use organic Great Western malts for base malts. I think I remember seeing some sacks of Briess around their brewery too.

Maris Otter will give it a more grainy, nutty, bready flavor. It will give it more of an English ale flavor.

 

[ImperialStout]

Thanks. I came across this malt chart. As you suggested, Briess will be a good choice. Can you tell me what the Potential and Yield columns mean? I think the Yield means what percentage of available sugars you can expect to extract from a given grain but what is potential? It must be something to with alcohol but the ABV you get is dependent on the grain to water ratio.

Thanks

https://www.homebrewtalk.com/wiki/index.php/Malts_Chart

 

[Beernik]

The Potential column is in ppg (points per pound per gallon). So if you mash 1lb of 2-row in 1 gallon of water, you get a 1.036 wort.

So, if you are formulating a recipe by hand and you are thinking of using 10lbs of 2-row to make 5 gallons of wort, that would be:

36 * 10 / 5 = 72, or make a 1.072 OG wort.

The Yield column is the efficiency they used to calculate the Potential column. So, say your usual efficiency is 66% instead of the 77.9% shown for 2-row. Then your Potential is:

36 / 0.779 * 0.66 = 30, or 1.030.

And the above beer would be:

30 * 10 / 5 = 60, or a 1.060 wort.


If you really want to geek-out, calculate a recipe by hand sometime or set yourself up a spreadsheet to do it. Calculate your OG, FG, IBU, and SRM of the beer plus the diastic power of your mash.

When I started brewing 9 years ago, I built myself a spreadsheet. I don't use it anymore because programs are so much f-ing easier.