BeerBorg

Since I've brewed a couple Pilsners this year, and have been drinking quite a few commercial varieties also, I'm afraid I have not been seeing things right. So, it's time to see the doctor. I have a Hoptometry Appointment this Saturday. I figured I would make a big fat Double IPA for the late summer and fall. This is a slightly adjusted version of a recipe I made back in 2013. Which is probably pretty close to when I made the switch from MB to all grain. I remember this being pretty decent, but now that I've learned a lot over the last 5 years, I figured I would give this a whirl. If you can't read this, maybe you should make an appointment with your Hoptometrist!!!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hoptometry Appointment
Brewer: Antler Brewing
Style: Double IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.46 gal
Post Boil Volume: 5.91 gal
Batch Size (fermenter): 5.75 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.069 SG
Estimated Color: 4.0 SRM
Estimated IBU: 97.3 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4.25 ml Lactic Acid (Mash 60.0 mins) Water Agent 3 -
3.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
2.00 g Baking Soda (Mash 60.0 mins) Water Agent 5 -
1.20 g Slaked Lime (Mash 0.0 mins) Water Agent 6 -

10 lbs 8.0 oz Pilsner Malt (Avangard) (1.7 SRM) Grain 7 71.2 %
3 lbs Vienna Malt (3.5 SRM) Grain 8 20.3 %

1.25 oz Simcoe [13.00 %] - Boil 60.0 min Hop 9 41.3 IBUs
1.25 oz Centennial [10.00 %] - Boil 15.0 min Hop 10 16.0 IBUs
1.25 oz Citra [12.00 %] - Boil 15.0 min Hop 11 19.2 IBUs
1.25 oz Simcoe [13.00 %] - Boil 15.0 min Hop 12 20.8 IBUs
1 lbs 4.0 oz Corn Sugar (Dextrose) [Boil for 15 min]( Sugar 13 8.5 %
1.25 oz Centennial [10.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.25 oz Citra [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
1.25 oz Simcoe [13.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -
1.25 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.25 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
1.25 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 14 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.33 gal of water at 163.1 F 150.0 F 60 min

Sparge: Fly sparge with 4.75 gal water at 170.0 F
Notes:
------
100% Distilled Water
Ca - 100
Mg - 18
Na - 16
Cl - 49
SO4 - 204

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Let me be a huge arse and say that BJCP says a double starts at 1.070.

I love Simcoe and Citra together. Much like Amarillo and Simcoe, they like each other. I would only make one comment based on what I've been doing for awhile after I read something Vinnie and other brewers suggested in making IIPA's and that's split the dry hop into 2 drops. 7 and 4 days or 5 and 3 is what he recommended.
I so like picking on you that I can't stop myself! But I will pick anyway and ask, how can a dry hop add 20 IBU's?

I guess you need to go to the Hoptometrist since you can’t read very well. It doesn’t say that the dry hop adds 20 IBU’s. But looking back it does seem that I do need to adjust the 0 minute from boil to steep so it show the proper amount of IBU’s for those additions.

Good point on the dry hop time. Maybe I will split them up.


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I will be over in about 4-5 weeks when this is ready to drink.

Sure thing. I’ll make sure the guest room is ready for you.


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No advice or input... just throwing in that it looks tasty...

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I saw this and wondered what it meant as mine definitely shows 0 IBU's when I add dry hops. I was confused when I saw it.
I probably do need to get my hops checked but my insurance doesn't pay for it so I have to save for the 2018 hops as they are going to start coming out in a few months.
And, I've no doubt this will be good!
And don't believe Ron, he doesn't like meet ups.

Hey Chris, this is long and took me 3 sittings to watch it all but I found most of it very informative. I would have liked it to be 15 minutes shorter though.

I think what you are seeing in the last dry hop is the 20 (BeerSmith line number) then 0.0 IBU’s. Reading it quickly it does look like 20 IBU’s, but it’s really 20 0.0 IBU. Look at the two dry hops above it and you’ll see it as 18 0.0 IBU and 19 0.0 IBU.

Thanks for the link, I’ll check that out when I have a little more time.


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Ahhhh, now that is just plain dumb on my part. Not the first time and won't be the last time.

Well, I just looked at my calendar and I'm not gonna be able to brew this on Saturday. I'll be traveling a bit in July and I'll be out of town when this will need to be dry hopped and cold crashed. Bummer!

I'll fermentor sit for you.............for free!

Went to the LHBS last night to pick up all the ingredients. This one is being brewed tomorrow!!!

I can't find time to brew again but its so hot, I can't say I feel like it. But, for us, this heat is here to stay so I'll need to brew again soon.
It's been a month since you designed the recipe so, any changes? My friend has asked me to make just a plain ole WCIPA next so I pretty much have it down on paper but am interested in how this one goes. Then, it's another shot at Simply Simarello.

The only changes are on the dry hop side. 4 days for the simcoe and centennial and 2 days for the citra. It's gonna be a perfect weekend here, sunny and highs in the low 80's.