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| Are you sure you want to add all those whirlpool hops? |
My brew buddy and I are avid Commando fans. We imagine a great double IPA as an action hero: calm under pressure, brutal, and a great (hop) punch line when appropriate. We figured we'd honor Alan "Dutch" Schaefer of Predator fame with the first of our action hero IPA series. I took my IIPA recipe, which is loosely based off of Stone's Enjoy By IPA with Columbus, Centennial and Nugget hops, and tailored it to where I wanted this IIPA to go. It's a little lighter in the ABV (I know, has the CIA got me pushing too many pencils?) and I changed the hop schedule slightly. See below.
Changes:
- 15ml hop extract instead of 25ml. Too bitter at first and the boatload of whirlpool hops will add bitterness.
- Had a snafu with Columbus hops, so had to do 2oz of Columbus and 4oz Mosaic in the whirlpool
- Rolled back the malt bill to put it closer to 8% ABV rather than 10% ABV. More friendly for week night drinking.
- Whirlpooling at 212 degrees rather than crashing to 180 degrees then whirlpooling. I got the feeling that I wasn't getting much out of the whirlpool hop addition in earlier batches.
Treated 8 gallons of water with 15g gypsum, 4ml lactic acid, and a half campden tablet.
Mashed in at 149 degrees. Started up pump to recirculate wort.
Mash pH 5.45.
PB OG: 1.055
Boiled for 10 minutes then added MT final runnings and 15ml hop extract. Started 60 minute timer.
Added wort chiller, yeast nutrient, rehydrated irish moss, and 3lb table sugar at 15 minutes.
Added 14 oz hops at knockout - 2 oz Columbus, 4 oz Mosaic, 4 oz Centennial, 4 oz Nugget. Whirlpooled for 30 minutes.
Chilled to 62 degrees, transferred 10 gallons to fermenter (I really need a new solution...this hop blocker is not working and I left 2+ gallons behind), oxygenated with 120 seconds of pure O2, pitched yeast.
OG: 1.072 (I'm thinking this can't be right. PB OG was 1.055, boiled off 2+ gallons of wort and added 3 lbs of table sugar? I have to look into this one)
Update 3/23:
Transferred 10 gallons to sanitized, purged kegs with two dryhop schemes: 2oz each Mosaic, Nugget, and Centennial and 2oz each Columbus, Nugget, and Centennial. SG: 1.009, tasted amazing. The Mosaic whirlpool hops infused this beer with a crazy amount of tropical flavor. I definitely think I extracted more whirlpooling at 212 degrees than cooling to 180, then whirlpooling, as I had been doing prior to this batch.
I'll let these dry hop at ~68 degrees for 3 days, crash them for two days, then transfer to sanitized corneys with gelatin and carbonate.
Update 3/28:
Transferred COLD beer to purged and sanitized kegs with gelatin.
Update 4/2:
I'm sampling the Mosaic-Nugget-Centennial dry hop and it is oozing with tropical flavor and aroma. The Mosaic dominates the other hops, though in my experience, Nugget is likely adding some tropical notes as well. Centennial isn't very apparent at this point. There are still trace amounts of debris floating around, which I believe is adding some extra bitterness. Once the junk settles out, this will be a very drinkable DIPA that can compete with any commercially brewed example. I'm getting the hang of this west coast IPA cookie cutter formula.
Recipe (note the 2.5oz of hop extract "hop addition" is just for calculating IBU; the actual extract amount added is in ml):
Batch size: 12 gallons
Estimated OG: 1.077 SG
Estimated Color: 5.7 SRM
Estimated IBU: 97.4 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
20.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 2 -
15 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3 50.0 %
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4 33.3 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5 6.7 %
3 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6 10.0 %
2.50 oz Hop Extract [10.00 %] - Boil 60.0 min Hop 7 47.3 IBUs
15.00 ml CO2 Hop Extract (Boil 60.0 mins) Other 8 -
4.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 9 16.7 IBUs
4.00 oz Mosaic [12.00 %] - Steep/Whirlpool 0.0 Hop 10 0.0 IBUs
4.00 oz Nugget [13.00 %] - Steep/Whirlpool 20.0 Hop 11 21.7 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop 12 11.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
4.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
4.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 15 0.0 IBUs
4.00 oz Nugget [13.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 30 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.75 qt of water at 161.4 F 148.0 F 75 min
Sparge: Fly sparge with 10.80 gal water at 168.0 F
 |
| Lots of whirlpool hops. Looks like stew. |
Added 14 oz hops at knockout - 2 oz Columbus, 4 oz Mosaic, 4 oz Centennial, 4 oz Nugget. Whirlpooled for 30 minutes.
Chilled to 62 degrees, transferred 10 gallons to fermenter (I really need a new solution...this hop blocker is not working and I left 2+ gallons behind), oxygenated with 120 seconds of pure O2, pitched yeast.
OG: 1.072 (I'm thinking this can't be right. PB OG was 1.055, boiled off 2+ gallons of wort and added 3 lbs of table sugar? I have to look into this one)
 |
| Good color, tasted like bitter mangos. |
Update 3/23:
Transferred 10 gallons to sanitized, purged kegs with two dryhop schemes: 2oz each Mosaic, Nugget, and Centennial and 2oz each Columbus, Nugget, and Centennial. SG: 1.009, tasted amazing. The Mosaic whirlpool hops infused this beer with a crazy amount of tropical flavor. I definitely think I extracted more whirlpooling at 212 degrees than cooling to 180, then whirlpooling, as I had been doing prior to this batch.
I'll let these dry hop at ~68 degrees for 3 days, crash them for two days, then transfer to sanitized corneys with gelatin and carbonate.
Update 3/28:
Transferred COLD beer to purged and sanitized kegs with gelatin.
Update 4/2:
I'm sampling the Mosaic-Nugget-Centennial dry hop and it is oozing with tropical flavor and aroma. The Mosaic dominates the other hops, though in my experience, Nugget is likely adding some tropical notes as well. Centennial isn't very apparent at this point. There are still trace amounts of debris floating around, which I believe is adding some extra bitterness. Once the junk settles out, this will be a very drinkable DIPA that can compete with any commercially brewed example. I'm getting the hang of this west coast IPA cookie cutter formula.
 |
| Not quite commercial clarity yet, but give it a day or so. It's amazing how fast gelatin works. |
Batch size: 12 gallons
Estimated OG: 1.077 SG
Estimated Color: 5.7 SRM
Estimated IBU: 97.4 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
20.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 2 -
15 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3 50.0 %
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4 33.3 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5 6.7 %
3 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6 10.0 %
2.50 oz Hop Extract [10.00 %] - Boil 60.0 min Hop 7 47.3 IBUs
15.00 ml CO2 Hop Extract (Boil 60.0 mins) Other 8 -
4.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 9 16.7 IBUs
4.00 oz Mosaic [12.00 %] - Steep/Whirlpool 0.0 Hop 10 0.0 IBUs
4.00 oz Nugget [13.00 %] - Steep/Whirlpool 20.0 Hop 11 21.7 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop 12 11.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
4.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
4.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 15 0.0 IBUs
4.00 oz Nugget [13.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 30 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.75 qt of water at 161.4 F 148.0 F 75 min
Sparge: Fly sparge with 10.80 gal water at 168.0 F
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