13 replies to this topic

[Pseudolus]

I've got a pound of Amarillo taking up space in the freezer, so I figger something Gumball-head-ish is called for. I haven't tried the hopburst thing yet and so this recipe (esp the hop bill) isn't based on much actual, how you say?, "knowledge".

Wheat Amarillo APA

A ProMash Recipe Report

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

Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 13.25
Anticipated OG: 1.053 Plato: 12.98
Anticipated SRM: 5.7
Anticipated IBU: 74.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.2 6.25 lbs. Wheat Malt America 1.038 2
45.3 6.00 lbs. Pale Malt(2-row) America 1.036 2
7.5 1.00 lbs. CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Amarillo Gold Whole 9.00 31.2 30 min.
2.00 oz. Amarillo Gold Whole 9.00 20.6 20 min.
2.00 oz. Amarillo Gold Whole 9.00 12.2 10 min.
2.00 oz. Amarillo Gold Whole 9.00 10.2 5 min.
2.00 oz. Amarillo Gold Whole 9.00 0.0 0 min.


Yeast
-----
US-05

My thinking:

1) I usually do 6-gallon batches so that, with expected kettle and fermenter losses, I get a full 5-G keg. With all these hops I thought bumping that up another 1/2 G would be prudent.

2) My understanding is that hopbursted beers taste less firmly bitter than their predicted IBU values would lead you to expect. For something with a 1.053 gravity I would normally think that 74 IBU (Rager) would be too much. But with no hops before 30 minutes (and with Amarillo being a mellower hop to begin with), I shouldn't have much to worry about with this. Is that correct?

3) Regarding the overall hop bill, is there anything that experienced hop-bursters would do differently? I do love a nice aroma. Shift things more towards zero minutes? Or is it fine the way it is now?

4) Oh, and think I'll be tossing in some rice hulls, what with all the wheat in there. Haven't used them before. Anything needed to prep them? (Rinse, etc.?) Anything I should do differently with my mashing (simple Denny-style batch sparging rig) when using them?

Hoping to get the go-ahead to brew this weekend. Any suggestions appreciated.

[djinkc]

I've done some very similar grain/hop bills. I would brew it as is in a heartbeat with the only exception being Wyeast 1010 instead. It really lends itself to the style IMO. I've been mildly dissappointed when I didn't plan ahead and used US-05. Rice hulls don't hurt but I've brewed close to 50% wheat with no problems - manifold for the last couple years though. OTOH, I'll throw in 3 handfulls for a 10 gal batch if they're around. If you're using a braid - definitely. I don't prep them at all - the grains aren't clean either......Sounds tasty!

[weave]

Sounds like a bigger version of Southern Tier Hop Sun. I have something like this on my to do list as well.Let us know how it turns out.

[Jimmy James]

I agree that the recipe looks good and echo DJ's comments on using a wheat/weissbier yeast strain. At least that's my preference (I'd go with WLP300, or whatever the Wyeast equivalent is). I find that using rice hulls can help, you might want to adjust your strike temp a little to account for them. Other than that, let 'er rip.

[gumballhead]

I've got a pound of Amarillo taking up space in the freezer, so I figger something Gumball-head-ish is called for. I haven't tried the hopburst thing yet and so this recipe (esp the hop bill) isn't based on much actual, how you say?, "knowledge".

Wheat Amarillo APA

A ProMash Recipe Report

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

Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 13.25
Anticipated OG: 1.053 Plato: 12.98
Anticipated SRM: 5.7
Anticipated IBU: 74.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.2 6.25 lbs. Wheat Malt America 1.038 2
45.3 6.00 lbs. Pale Malt(2-row) America 1.036 2
7.5 1.00 lbs. CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Amarillo Gold Whole 9.00 31.2 30 min.
2.00 oz. Amarillo Gold Whole 9.00 20.6 20 min.
2.00 oz. Amarillo Gold Whole 9.00 12.2 10 min.
2.00 oz. Amarillo Gold Whole 9.00 10.2 5 min.
2.00 oz. Amarillo Gold Whole 9.00 0.0 0 min.


Yeast
-----
US-05

My thinking:

1) I usually do 6-gallon batches so that, with expected kettle and fermenter losses, I get a full 5-G keg. With all these hops I thought bumping that up another 1/2 G would be prudent.

2) My understanding is that hopbursted beers taste less firmly bitter than their predicted IBU values would lead you to expect. For something with a 1.053 gravity I would normally think that 74 IBU (Rager) would be too much. But with no hops before 30 minutes (and with Amarillo being a mellower hop to begin with), I shouldn't have much to worry about with this. Is that correct?

3) Regarding the overall hop bill, is there anything that experienced hop-bursters would do differently? I do love a nice aroma. Shift things more towards zero minutes? Or is it fine the way it is now?

4) Oh, and think I'll be tossing in some rice hulls, what with all the wheat in there. Haven't used them before. Anything needed to prep them? (Rinse, etc.?) Anything I should do differently with my mashing (simple Denny-style batch sparging rig) when using them?

Hoping to get the go-ahead to brew this weekend. Any suggestions appreciated.

Looks very nice. I dry Hop with about 1.5 oz. in the Primary . what is your projected OG. your grain bill is a bit bigger
but you did say you make up 6 gallons for an end result of 5.
over all it looks like it shoud be a great beer.
you may want to think about making 10 gallons instead ... if you are set up to do that. you'll be suprised how fast it disapears.
I think we have garage trolls

[Stuster]

I agree that the recipe looks good and echo DJ's comments on using a wheat/weissbier yeast strain. At least that's my preference (I'd go with WLP300, or whatever the Wyeast equivalent is).

I'm not sure that using a German wheat strain sounds good to me. I think that dj was suggesting the 1010 which is a neutral strain, not giving anything like the esters/phenols WLP300 does. I'm not sure those yeast flavours would work with a fair whack of hops. Have you tried it? I've made some hoppy American wheats and ryes and they're great. What you have seems good to me.

[Jimmy James]

I'm not sure that using a German wheat strain sounds good to me. I think that dj was suggesting the 1010 which is a neutral strain, not giving anything like the esters/phenols WLP300 does. I'm not sure those yeast flavours would work with a fair whack of hops. Have you tried it?

My bad - I am not familiar with the Wyeast part numbers. I have done lots of citrusy hops in a Weissbier with WLP300 though and it turned out awesome!! The WLP is heavier on the banana, and subtle on the clove/spice, so that could be a contributing factor. I agree that one of the German strains that's heavy on the clove could turn out different. At any rate, with the WLP300 and Cascade/Amarillo it was like a nice blend of tropical fruit due to the citrus, banana and slight spice. I think the recipe in play here would go real nice with one of the American wheat or neutral strains too.

[Rick]

My house IPA is a wheat based recipe... almost exactly the same malt bill. The beer turns out wonderful. Perfect balance, not too bitter, tons of hop flavor and aroma. Delicious! I plan on hop bursting the next incarnation. Here's my hop burst recipe:

Malt Bill:
2.70 kg (6.0 lb) 2-Row
3.00 kg (6.5 lb) Wheat Malt
455 g (1.0 lb) Vienna Malt
340 g (0.75 lb) CaraAmber Malt
Hop Bill:
1.50 oz Amarillo 30
1.00 oz Cascade 30
0.50 oz Amarillo 15
0.50 oz Cascade 15
0.50 oz Amarillo 10
0.50 oz Cascade 10
0.50 oz Amarillo whirlpool
0.50 oz Cascade whirlpool
2.00 oz Amarillo dry
0.50 oz Cascade dry
Yeast:
Wy1098/WLP007
Process:
Mash at 150ºF for 45 min
Ferment at 65ºF for 5 days then rise temp to 70ºF
Dry hop on day 10 for 5 days

[Stuster]

My bad - I am not familiar with the Wyeast part numbers. I have done lots of citrusy hops in a Weissbier with WLP300 though and it turned out awesome!! The WLP is heavier on the banana, and subtle on the clove/spice, so that could be a contributing factor. I agree that one of the German strains that's heavy on the clove could turn out different. At any rate, with the WLP300 and Cascade/Amarillo it was like a nice blend of tropical fruit due to the citrus, banana and slight spice.

Very interesting. Tempted to give this a try some day. So many recipes, so little time.

[Pseudolus]

Heating the strike water now. I have the US-05 on hand and don't feel like making the trek to the LHBS, so that's what I'm going to use. (I haven't used any of the American Wheat strains - might do something with one of them in the future, though.) I will throw in a couple handfuls of rice hulls. Thanks for the advice and I'll report back when it's on tap.

[Pseudolus]

No sticking issues with the sparge. Idunno if the rice hulls are responsible for that, but they sure didn't hurt.I've got my hop additions measured out. Onto the boil....

[Pseudolus]

Hop stew, man. Hop stew.

[Pseudolus]

Pulled a sample yesterday. Fermentation just about done (that 05 is a fast worker). Hop aroma is beyond anything I've made before. Flavor, too. Don't think there will be any reason to dry-hop this sucker. When I mentally subtract out the "bite" from the still-in-suspension yeast and hop particles I think I've got a darn good beer there.

[Pseudolus]

This beer is in peak condition now. Good timing, too, as this is probably our first really steamy weekend of the summer. I like it a lot - big Amarillo aroma and flavor. I actually think I would like it even more if it were a bit less bitter. So, to my taste, the idea that a beer made with the hopburst technique should taste significantly less bitter than it's calc'd IBU value would indicate isn't quite true, or isn't quite as true as I thought it would be. Next time I do something like this I'll back off on the "bittering" hops a bit (i.e., the 30-minute ones). And I might try an American wheat yeast strain, too.