The Pursuit of Hoppyness

Don't need a question to start a thread here. The weather is hot, it would be nice to know when the next brew is coming.

The Pursuit of Hoppyness

Postby keat » 09 May 2007, 22:57

Putting this down this Saturday, 168g of hops :D

Pursuit of Hoppyness

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 5.70
Anticipated OG: 1.053 Plato: 13.13
Anticipated SRM: 8.1
Anticipated IBU: 43.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.7 5.00 kg. Pale Malt(2-row) Great Britain 82.23 3
6.1 0.35 kg. Crystal 60L America 73.58 60
6.1 0.35 kg. Munich Malt (HomeRoast) Great Britain 80.07 6

Potential represented as % Yield, Fine Grind Dry Basis.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Magnum 05 Pellet 13.50 21.0 60 min.
35.00 g. Perle 05 Pellet 5.50 13.5 30 min.
46.00 g. Cascade 05 Plug 6.00 8.5 10 min.
70.00 g. Cascade 05 Plug 6.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirloc Fining 15 Min.(boil)


Yeast
-----

WYeast ---- VSS Pacman


Water Profile
-------------

Profile: Singapore Water (PUB)
Profile known for: Softness

Calcium(Ca): 30.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 45.0 ppm
Chloride(Cl): 50.0 ppm
biCarbonate(HCO3): 0.6 ppm

Notes
-----

2 TSP of Gypsum

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utilisation

Postby Hunty » 10 May 2007, 11:11

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Magnum 05 Pellet 13.50 21.0 60 min.
35.00 g. Perle 05 Pellet 5.50 13.5 30 min.
46.00 g. Cascade 05 Plug 6.00 8.5 10 min.
70.00 g. Cascade 05 Plug 6.00 0.0 0 min.


wow... I hope that last 10 mins + aroma step is worth it...seems like a big waste of 106g of hops ?

also how do u apply the "aroma" step, just steep after the boil ?

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Re: utilisation

Postby keat » 12 May 2007, 00:56

Hunty wrote:
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Magnum 05 Pellet 13.50 21.0 60 min.
35.00 g. Perle 05 Pellet 5.50 13.5 30 min.
46.00 g. Cascade 05 Plug 6.00 8.5 10 min.
70.00 g. Cascade 05 Plug 6.00 0.0 0 min.


wow... I hope that last 10 mins + aroma step is worth it...seems like a big waste of 106g of hops ?

also how do u apply the "aroma" step, just steep after the boil ?

Hunty


it's 116g actually :) The recipe is a modification of the Sierra Nevade Pale Ale, and the recipe supposedly was endorsed by the brew master of the brewery. I didn't change the hops, just modified the malt slightly (added more munich malt). Of course I adjusted for the hops socks (10%) and decreased AA due to longer term storage (5%). If the hop flavor/aroma is still insufficient, will do a 28g dry hop as well. Hey, I didn't name this beer "Pursuit of Hoppyness" without a reason ;)

The aroma step is simple, dump hops in, flame out. Leave it in for the whole cooling process, then remove before whirlpool.
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Postby keat » 12 May 2007, 19:33

Finished brewing this, just pitched the yeast. SG was spot on, 1.053. There were so much hops, I used a metal colander as a "hop basket" to maximize the contact with the wort.
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Postby Hunty » 13 May 2007, 19:41

congrats on the brew Keat...

I also finished one, but at 11.30 am :lol:

I noticed last brew had mega chill haze.... realised I'd forgotten the Irish moss.. :cry: but not this time. Also used 400 g more grain a 2l less spargewater, and another 15g of hops in the last 3 minutes of the boil (just for fun).

Yeast kicked off within a few hours but then it had only been stored a day from when I racked my last brew, bubbling away at 20 deg C +/- 1 deg c right now...

You used a Wyeast smackpack ?

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Postby keat » 13 May 2007, 23:25

Hunty wrote:congrats on the brew Keat...

I also finished one, but at 11.30 am :lol:

I noticed last brew had mega chill haze.... realised I'd forgotten the Irish moss.. :cry: but not this time. Also used 400 g more grain a 2l less spargewater, and another 15g of hops in the last 3 minutes of the boil (just for fun).

Yeast kicked off within a few hours but then it had only been stored a day from when I racked my last brew, bubbling away at 20 deg C +/- 1 deg c right now...

You used a Wyeast smackpack ?

Hunty


congrats on the back-to-back brew :)

yes..Used a smackpack, but it had a leak and was slightly bloated. 1 week prior to the brew, I did a 3L starter. Now, 24hrs after pitching it's bubbling away at high krausen, and at 16C! It's fermenting within specs, but I'm amazed at this yeast, can't wait to taste the final product :D
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16 deg C

Postby Hunty » 14 May 2007, 06:24

G'day Keat

Did u step straight up to 3 l to make your starter ?

Also 16 deg C seems pretty low... do you plan to keep it that way or raise it for a short while before kegging ? The only reason I ask is that at that kind of temp I used to get the pentadiaone hints ... but at your level of hoppyness, I doubt you would be able to taste much other ...LOL

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Re: 16 deg C

Postby keat » 14 May 2007, 21:02

Hunty wrote:G'day Keat

Did u step straight up to 3 l to make your starter ?


No I started from a 1L starter. I should have just gone straight to 3L though. The Wyeast smack pack will ferment a 19L batch (although not optimum), so 3L should not be a problem.

Also 16 deg C seems pretty low... do you plan to keep it that way or raise it for a short while before kegging ? The only reason I ask is that at that kind of temp I used to get the pentadiaone hints ... but at your level of hoppyness, I doubt you would be able to taste much other ...LOL
Hunty


yes, it is unusual for an ale yeast. But, I'm following the specs of the yeast:

John Maier, Brewmaster at Rogue Ales has generously agreed to release his proprietary Pacman Ale Yeast (TM) to the homebrewing community. This special Pacman release distributed by Wyeast, is packaged for 5-gallon batches and available from select homebrew retailers, but only until December 31, 2006! "Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It's very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60deg.F (15.5C); once in a while for certain styles I'll ferment as high as 70deg.F (21C), but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient."- John Maier, Brewmaster, Rogue Ales


I sampled the starter (fermented at 16C as well) and couldn't detect any diacetyl. Had to spit out the sample though, fermented stale kit LME tastes nasty :P In any case, if I do detect any diacetyl (and pentadiaone ), will raise the temp to 19-20C for a couple of days rest.
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hoppyness

Postby Hunty » 15 May 2007, 07:53

will raise the temp to 19-20C for a couple of days rest


yes, very good idea. I learned the hard way, never thought I'd need a diacetyl rest for an ale.

do you use yeast nutrient in your brews ?
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Re: hoppyness

Postby keat » 15 May 2007, 08:30

Hunty wrote:
do you use yeast nutrient in your brews ?


I always forget to add them to the boil :lol:
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Postby keat » 26 May 2007, 08:50

SG at 1.011, time to rack to keg. Hydrometer sample tastes really hoppy, but clean. Not as much fruitiness as the US-56. This yeast is going to be my house yeast.
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