BeerBorg

Here's my next IPA. Since Chris has starters a thread on older hops this should fit right in. The Simcoe I'll be using is from 2013 and the Columbus is 2014. The yeast is 2 years old so what the heck. I might toss in .25 Magnum FWH.....well just because....well....just because I'm unsure? I will probably just do a 30 minute boil too.


Recipe: Boatload at 5 IPA
Brewer: Naked Cat Brewery
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.92 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 6.8 SRM
Estimated IBU: 67.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 30 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal Naked Cat Base Water Water 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
13 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 84.7 %
1 lbs White Wheat Malt (2.4 SRM) Grain 5 6.4 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 4.8 %
6.1 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7 2.4 %
4.0 oz Acid Malt (3.0 SRM) Grain 8 1.6 %
0.25 oz Magnum [14.00 %] - First Wort 60.0 min Hop 9 9.3 IBUs
5.00 oz Columbus (Tomahawk) [12.00 %] - Boil 5.0 Hop 10 30.1 IBUs
5.00 oz Simcoe [11.00 %] - Boil 5.0 min Hop 11 27.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 13 0.0 IBUs
2.00 oz Mosaic [11.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs


Mash Schedule: BIAB, Light Body 150
Total Grain Weight: 15 lbs 8.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.22 qt of water at 157.5 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

I'll drink it! It's got Simcoe and Columbus, why not?

Old hops and old yeast??? Can't wait to hear how this turns out. I won't throw out my hops just yet then. But wait, you used a vacuum sealer and I didn't.


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Just go a text from my LHBS owner asking if I'd do a brewing demonstration November 5th National Home Brew Day. I think I'll put off brewing this weekend and do this beer then.

Inkleg wrote:Just go a text from my LHBS owner asking if I'd do a brewing demonstration November 5th National Home Brew Day. I think I'll put off brewing this weekend and do this beer then.

Watch out for exploding brain matter. I've had people (and even owners of LHBS's) act totally ape A*#% when I mentioned that I do 100% late addition beers with no bittering charge. They just can't believe that it would not be sweet and nasty. They don't grock that a ton of hops with a lot of AA is going to give you plenty of bitterness even added that late, and can even amount to crazy high levels of bitterness if you hopstand and leave them in.

So I only talk about it here because we know better LOL.

Anyways, I'm pretty sure I'd like this beer a lot.

3 of my last 4 beers had no bittering addition and I barely notice it. The beer just has less of a bite (though I do l like a good bite many times). The only disadvantage I can see would be budget beers as you likely use more hops but what you gain in flavor and aroma is worth it to me and my taste buds.

So what would it take to get you over to my house to brew here?

Kealia wrote:So what would it take to get you over to my house to brew here?

You'd definitely lower the property values if Jeff comes over! He's a Realtors worst enemy!

mashani wrote:

Inkleg wrote:Just go a text from my LHBS owner asking if I'd do a brewing demonstration November 5th National Home Brew Day. I think I'll put off brewing this weekend and do this beer then.

Watch out for exploding brain matter. I've had people (and even owners of LHBS's) act totally ape A*#% when I mentioned that I do 100% late addition beers with no bittering charge. They just can't believe that it would not be sweet and nasty. They don't grock that a ton of hops with a lot of AA is going to give you plenty of bitterness even added that late, and can even amount to crazy high levels of bitterness if you hopstand and leave them in.

So I only talk about it here because we know better LOL.

Anyways, I'm pretty sure I'd like this beer a lot.

I think I'm going to try this once my neomexicanus hops start producing. They seem perfect for that.

bpgreen wrote:I think I'm going to try this once my neomexicanus hops start producing. They seem perfect for that.

I did a Rye IPA using HBC438 but also paired them with Amarillo. The bittering (11 gallon batch) was done @60 with 1 oz Nugget then from 15 minutes to flameout there was 11 ozs of a combination of the 2, then whirlpooled for about 20 minutes after flameout. Ton of flavor and aroma. 7% and I think around 75 IBU.

Brew day is done and we had a blast brewing in front of the store. There were a few eyebrows raised at the bulk of the hops only going in at 5 (I did do .25 oz magnum at FWH), but the biggest shock came when people found out I was only doing a 30 minute boil. You would have thought I was drowning a sack of kittens from the looks i received.

Why are home brewers so set in there ways? Other than caramelization of wort why should I boil an extra 30 minutes for no extra gain. I handed out my # and ask anyone who wanted to try it when it was finished to let me know.

It's chilling to *67 now, will oxygenate and pitch 2 year old yeast before the night is through.

OH, the smell from the boil kettle and bucket.......was awesome!!!!!.

I smelled it!
Hey, it's your beer so you can do what the hell you want with it.
Except boil kittens, of course.

Your a rebel. And now everyone knows it.

You should worn your kilt. Or did you... LOL.

Had signs of fermentation within 12 hours and the beer is chugging right along. I get a hop punch to the nose every time I perv in the fermentation fridge.

Sorry Dave, no kilt on brew day. I know I should and I'd like too, but I'd have to change my CCW and I'm really happy with what I have.

A question for you guys with the SS keg dry hoppers. What's the most hops by weight you have dry hopped in the keg with and had complete beer saturation of the hops. Reason I ask is I had done 4oz one time and when I opened the dry hopper after the keg kicked I still had hops in solid pellet form. I'd like to do the total 4oz dry hop of this in the keg too.
Options are,
1. Use 2 dry hoppers, 2 oz each so they don't compact as bad.
2. Do 4oz in one and shake the snot out of the keg after its sealed up and maybe once a day for a few days for total hop saturation.

I don't use it often in the keg as I rarely do more than 2 oz in a bag but have done 3 and it does sort of clump up a bit.
I vote for using 2 instead of shaking.