BeerBorg

For 2.5 gallons:

3oz 40L Crystal (steeped)
2oz maltodextrin (didn't have any carafoam to steep)
4oz dextrose
0.5# Light DME
3.5# MoreBeer extra light LME (late addition @10 minutes)

30 minute boil, 30 minute hop stand (lid on @flameout type, so full AAU utilization for about 10 minutes after stand starts, and partial for another 10-15 minutes)

0.5oz Simcoe @30 (12% AA)
0.5oz Columbus @30 (15% AA)

0.5oz Simcoe @10
1.5oz Columbus @10
(LME Added - return to a boil)

Lid on @5 minute to keep Brett out.

2oz Centennial (9.2%) @Flameout, lid back on pot.

Hot lid on hopstand for 30 minutes. (it's what I do... keeps brett out... gives me great results).

With hopstand utilization this pushes Pliney levels of theoretical IBUs (197 or something stupid... it's > 100 even if I don't count the extra hopstand utilization), but of course it won't seem like that because that just doesn't happen and hops AAUs are not accurate anways... but regardless, it should be plenty bitter and have huge flavor/aroma. All the hops will count towards flavor, and the 10 and flameout as aroma, as the lid @5 and lid on hop stand preserves the aroma compounds as it cools, instead of letting them be blown off into the air.

I might dry hop another ounce of something if I feel comfortable about my Brett situation. Depends on how my sample tastes/smells.

I usually commando all my T-20 or < hops, but in this case I put the 10 in a big sack too. Because I'd plug up my spigot with that much hop residue in the fermenter. Centennial went in commando.

Cooled, pitched full pack of S-05.

OG was 1.067
SRM should be 10 or 11
IBUs are nothing but theory, but more then enough.

Mmmmmmmmmmmm.... Yummeeeeeeeeey!

Unless you are SWMBO. She would define this as "cat pee". But I don't give a crap what she thinks at the moment.

mashani wrote:Unless you are SWMBO. She would define this as "cat pee". But I don't give a crap what she thinks at the moment.

Well... I'm not! And I love those hops!...

Funny name too... I did a hefe a couple of weeks ago called El Hefe's B!^ch... She wanted something like Konig Ludwig and I wanted, well, it doesn't matter what I wanted... I guess that's the point. Still can't figure out who is El Hefe though, me or her!

I actually don't think I've ever had Konig Ludwig.

mashani wrote:I actually don't think I've ever had Konig Ludwig.

It's tasty, banana, but not in a WY 3068 kind of way... More complex but subdued...

So, I used the WY 3638 Bavarian Wheat and let it run hot to pull more banana out while leaving some of the other notes intact (I hope).

Gonna pull a sample later today I suspect...

Love the name. I can totally relate to that.

Bottled this at 1.015.

Tasted really good. Smelled really good. Very smooth bitterness, not harsh at all. It's going to be really good. Unless your SWMBO.

mashani wrote:Bottled this at 1.015.

Tasted really good. Smelled really good. Very smooth bitterness, not harsh at all. It's going to be really good. Unless your SWMBO.

Unless my SWMBO what?

Wait. I don't have one. Never mind.

I'm not sure I have one anymore either. But I do have beer.

mashani wrote:I'm not sure I have one anymore either. But I do have beer.

.com RESISTANCE IS FUTILE...WE HAVE SWMBO REPELLENT

I must have missed this thread but I do allow my name to be used in vain when discussing hops.
Probably very normal to you but when I read, "Lid on @5 minute to keep Brett out" I laughed out loud!

Opened one of these. It's Piney/Resiny/Citrusy/Herbal/Earthy yum. It's pretty hazy do to all those hops, but that doesn't bug me. Plenty bitter, but no harsh bite. I think this could get me stoned LOL. I like this a lot more then the last Enjoy By I had. I'd make this again. And again. And again. It fits into the category of "what I like in an IPA". I might make it again and trade some Columbus for some Apollo. I think that would make it even more likely to make me get stoned LOL. No regrets on the short boil. Short boil + lid on hot hop stand works great.

She who no longer must be obeyed is 200 miles away at the moment so it must work.

EDIT: It's even better as it warms up. Yum.

My very hoppy beers stay hazy for a long time and some never truly clear though they do better in the bottle than the keg. Simply Amarillo is hazy due to the dry hopping.
I love the way a hoppy beer changes from cold pour to a slow warming. It's like having 2-3 beers in one and for me, enjoyable.

Sounds good Mashani. My IPA's tend to be hazy also...and it's no big deal. In fact, now that I think about it, I wonder why people think their IPA's should be crystal clear. A lot of the commercial IPA's I drink are hazy. Haze = Hops!!!