tag:blogger.com,1999:blog-8066877917844499643.post1261566612951784117..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Big IPA Recipe (1 lb of hops)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8066877917844499643.post-63882519461166745962020-06-02T05:57:05.198-04:002020-06-02T05:57:05.198-04:00I Just brewed this recipe.
Mashed at 149 and hit ...I Just brewed this recipe. <br />Mashed at 149 and hit 1.070 OG and 1.007 FG. It is the best beer I've ever brewed. Thank you for the recipe. The reduction in Crystal really helped this beer. <br />Thanks<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74417948484723118002018-06-10T18:37:22.907-04:002018-06-10T18:37:22.907-04:00Awesome, cheersAwesome, cheersAnonymoushttps://www.blogger.com/profile/13097989163678940689noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48696917507065231352018-06-05T07:05:41.869-04:002018-06-05T07:05:41.869-04:00It's too much of a pain to go back to old reci...It's too much of a pain to go back to old recipes and add that info. You can certainly reverse engineer the profile using my local water and notes about dilution. I was long resistant to posting water profiles because I view them as estimated compromises, not necessarily something to be mimicked. For example, I wouldn't add bicarbonate for a pale beer if your water has less than mine. Best of luck!<br /><br />Washington, DC<br />Calcium: 46.00 ppm<br />Sulfate: 54.00 ppm <br />Magnesium: 10.00 ppm<br />Chloride: 32.00 ppm <br />Sodium: 16.00 ppm <br />Bicarbonate: 90.00 ppm <br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35934945869791221042018-06-05T06:53:58.040-04:002018-06-05T06:53:58.040-04:00Hey, love the blog.
Is it possible to post the fi...Hey, love the blog.<br /><br />Is it possible to post the final water chemistry table for each beer like you did in the NEIPA: Lupulin Edition recipe.<br /><br />It's handy to know what the finished mineral content should be so i can adjust my local water to hit those numbers. I understand posting the quantities of gypsum etc is perfect if you are modifying distilled water but if I was to modify my local tap water this would be different.<br /><br />Cheers, keep up the good workAnonymoushttps://www.blogger.com/profile/13097989163678940689noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15470005241948415072018-02-15T09:39:08.156-05:002018-02-15T09:39:08.156-05:00ok, beacuse in Brazil we have a light water i have...ok, beacuse in Brazil we have a light water i have here <br /><br />CA 5 ppm<br />Mg 7 ppm<br />Na 5 ppm<br />Ci 0 ppm<br />So 15 ppm<br />Hco3 5 ppmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82551815763040175182018-02-14T18:53:40.998-05:002018-02-14T18:53:40.998-05:00I wouldn't worry too much about trying to hit ...I wouldn't worry too much about trying to hit a specific target. My local water has more carbonate than I'd intentionally add to a pale beer like this, in fact usually I dilute it with distilled water. In this case I'd add gypsum to get to 150 PPM. That will give you a good amount of calcium as well. I'd keep sodium, magnesium, and chloride low. <br /><br />For the red IPA my target was similar, around 130 PPM sulfate. A little carbonate wouldn't be as bad with the darker malts to acidify the mash though. Hitting a target mash pH is more important than the specific amounts. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56895159264238455982018-02-11T10:02:35.489-05:002018-02-11T10:02:35.489-05:00Hi there, how are you? so i will try 2 of your bee...Hi there, how are you? so i will try 2 of your beers this week, i have a question...<br />Can you send my de water profile of this Big IPA and the water of your India Red Ale Recipe?<br /><br />Thanks Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82400444602611395912015-10-29T19:36:05.382-04:002015-10-29T19:36:05.382-04:00The pressure in the head and beer will equalize (i...The pressure in the head and beer will equalize (i.e., some of the CO2 will dissolve in the beer), but given the ratio of beer to head-space it won't be very carbonated from the initial pressurization.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31192701924971753272015-10-27T12:59:47.435-04:002015-10-27T12:59:47.435-04:00Question. So my first batch of keg hops are in the...Question. So my first batch of keg hops are in the keg. I purged the headspace a few times and have like 12 psi of CO2 in there. Don't have the CO2 attached. Will this get absorbed? Wondering if this initial pressurization started to carbonate my brew.Jason A. Evanshttps://www.blogger.com/profile/01944796108810987876noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51301487175889753362014-05-19T22:08:17.243-04:002014-05-19T22:08:17.243-04:00Thanks. FWIW Citra was listed previously on their ...Thanks. FWIW Citra was listed previously on their webite. Maybe the recipe was changed with the continued scarcity of Citra?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35963321317783796722014-05-15T16:09:41.246-04:002014-05-15T16:09:41.246-04:00not that it really matters but theres no citra in ...not that it really matters but theres no citra in abner. edward, abner, and ephraim are essentially the same beer but boozier and hopper the further you go down the line, except for with the addition of corn sugar to abner and eprhaim and the omission of crystal from ephraimjimhttps://www.blogger.com/profile/00092970608149359660noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8316609721424236352013-01-03T20:24:51.194-05:002013-01-03T20:24:51.194-05:00I'd probably do two 4-5 day dry hops. Pull the...I'd probably do two 4-5 day dry hops. Pull the first dose of hops when you add the second. After that, bottle ASAP. As soon as it is carbonated, get the bottles into the fridge and enjoy!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86377619841241745242013-01-03T18:43:15.699-05:002013-01-03T18:43:15.699-05:00Not to dredge up a 3 year old post, but how would ...Not to dredge up a 3 year old post, but how would you change your dry hop schedule if you were to bottle condition? I am keglessAnonymoushttps://www.blogger.com/profile/13820640742069643668noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81237684579048505972012-02-03T14:32:36.594-05:002012-02-03T14:32:36.594-05:00I'm not quite following how wort loss to hops ...I'm not quite following how wort loss to hops would affect gravity efficiency? Can you explain? I understand the volume loss to the thirsty hops, but it would seem that hops would soak up more water than dissolved solids, and if anything might further concentrate the wort. Of course, this is based on assumptions and not science.Lukehttps://www.blogger.com/profile/13149487896304418959noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45002892144698591012012-02-03T08:15:36.941-05:002012-02-03T08:15:36.941-05:00The huge amount of wort that the hops suck up coul...The huge amount of wort that the hops suck up could also have something to do with it. I often drop 5-10% efficiency when doing highly hopped beers. It should still be delicious (and you could always add some DME if you want to boost the gravity).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19125309384909143922012-02-02T15:23:40.442-05:002012-02-02T15:23:40.442-05:00Well it looks like something went wrong with the b...Well it looks like something went wrong with the batch. My friend's system generally gets around 78% efficiency. The recipe was adjusted for his system, but we only ended up at 1060 OG. <br /><br />I suspect the issue happened during the sparge. This is a brutus type system, and the ball valve allowing water in from the HLT was flowing at a faster rate than the wort was leaving the MT. Combine that with too much talking and not enough watching, and what you end up with is an overflowing MT. We caught it immediately, but I believe that messed up the grain bed and probably allowed for more sparge water than wort to make its way into the BK. <br /><br />Looks like we're going to have a hopped out low ABV beer :)Lukehttps://www.blogger.com/profile/13149487896304418959noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79847093924269997512012-01-20T22:55:46.932-05:002012-01-20T22:55:46.932-05:00Exactly, corn sugar is a fine substitute for the c...Exactly, corn sugar is a fine substitute for the candi sugar. No tweaks for the recipe, but this <a href="http://www.themadfermentationist.com/2011/09/galaxy-hopped-double-ipa.html" rel="nofollow">Galaxy DIPA post</a> has some tips on brewing hoppy beers in general. I also would consider adding that first dose of flame out hops and letting them steep for 20-30 minutes before you proceed with chilling and the other additions. <br /><br />Good luck, and let me know how it turns out!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12717836124059972662012-01-20T22:23:40.758-05:002012-01-20T22:23:40.758-05:00I plan to do a double batch of this recipe tomorro...I plan to do a double batch of this recipe tomorrow to split with a friend, and wanted to know if you have made any further tweaks that you are happy with. I think we will be using corn sugar rather than candy sugar to keep from having residual sweetness or flavor impact, which I assume is only in the recipe to step up the ABV.Lukehttps://www.blogger.com/profile/13149487896304418959noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49899402393469937662011-11-27T20:28:24.512-05:002011-11-27T20:28:24.512-05:00I was given the Hopslam hop bill by a Bells rep. H...I was given the Hopslam hop bill by a Bells rep. Here is the entire reply: "We use Hersbrucker, Centennial, Glacier, Vanguard, & Crystal in the kettle, and then dry hop with Simcoe. Hopslam has an unusually high degree of fermentation, so you also encounter a fermentation profile that you wouldn't find in many of our other beers. Our internal taste panels regularly identify a peach aroma that is unique among our brands to Hopslam. That, in concert with the various hops, may be the tropical flavor you asked about."Chris' Brew Loghttps://www.blogger.com/profile/04211801758846284244noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51017606624474811322011-07-12T19:42:08.403-04:002011-07-12T19:42:08.403-04:00I've never done a side-by-side to measure the ...I've never done a side-by-side to measure the effect, but my hope is that staggering the additions gives more hop complexity since you have hops that are exposed to heat for different lengths of times. In more recent batches I've added flame-out hops and then waited 10-20 minutes (more closely mimicking the whirlpool addition many craft brewers do) before proceeding with another addition and chilling. I was actually surprised how little hop aroma I had before dry hopping my last Pliny the Younger clone which had three additions of 3 oz of end of boil hops, I seemed to have better results with the faux-whirlpool addition in my India Red Ale.<br /><br />I don't think hot side aeration is a big issue for homebrewers unless you are filtering (especially not in a hoppy beer that will be consumed quickly).<br /><br />About to do another series of hoppy beers, so more opportunities to try out new schedules.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91763506105354039442011-07-12T17:18:40.531-04:002011-07-12T17:18:40.531-04:00I've never thought of staggering my knock out ...I've never thought of staggering my knock out hops as you do here. What effect do you feel it has, and is there any increased risk of hot side oxidation.Pinguenhttps://www.blogger.com/profile/17579751035651817372noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34738399318953208592010-11-08T11:57:26.689-05:002010-11-08T11:57:26.689-05:00Never used them, but there are some great Noble ho...Never used them, but there are some great Noble hop bombs out there (Sam Adams Imperial Pils for example). A guy in my homebrew club did a relatively light beer with 1 lb of Hallertau, I was surprised at how moderate the hop character was compared to an American IPA with a much lower amount of hops (can’t remember what his schedule was like). I’d go with a pale, moderate gravity beer and load it up with the hops and see how it turns out. I’m sure they’d also work in a pils if you wanted to go that direction.<br /><br />Worse comes to worse maybe a local brew pub or homebrew shop would trade you for a couple pounds of another variety.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35334806447690668552010-11-08T11:01:37.518-05:002010-11-08T11:01:37.518-05:00(commenting on an old post because my question is ...(commenting on an old post because my question is relevant to this recipe)<br /><br />I was recently given 11 lbs of Slovenian Celeia hops (2.8% aa) and i am really at a loss with what i should do with all of them especially considering the low aa percentage and the fact that i have never heard of them before. <br /><br />i plan on giving half of them to freinds of mine that brews but that still leaves me with some 5.5 lbs of hops.<br /><br />ideally i would like to use as much as i can in one batch but i am extremely burnt out on ipas as of the moment. <br /><br />which direction style/recipe wise would you go with these. i was thinking something along the lines of an imperial hopped up pilsner (i have never made a lager) or a strong ale / barley wine.<br /><br />what do you think?Anujhttps://www.blogger.com/profile/14398487676432802341noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40261269270126495082010-07-06T22:40:19.432-04:002010-07-06T22:40:19.432-04:00How did this beer turn out? It looks like its a ni...How did this beer turn out? It looks like its a nice one.:) I've got a few IPA's on my blog you might fancy trying? Did you get on any further with the brewery upgrade you were planning?<br /><br />http://bennachiebrewery.blogspot.com/pantsmachinehttps://www.blogger.com/profile/13231228691678798608noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22024285629797901602010-02-24T13:46:18.539-05:002010-02-24T13:46:18.539-05:00If I recall correctly Lagunitas actually makes the...If I recall correctly Lagunitas actually makes their own hop extract and uses it for all of their additions. That is certainly something that not many other breweries are doing.<br /><br />Despite the recipe for 5.5 gallons I was at only 5 when i racked to the fermenter. I dump my wort through a sieve, but with 10 oz of hops I lost a good deal to absorption.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com