54 replies to this topic

[aquahijo]

I just did a belgian ipa with similar ingredients you mentioned in your OP. I used WPL510 this time but I think the WLP575 is a better choice.BeerSmith 2 Recipe Printout - https://www.beersmith.comRecipe: Belgian IPABrewer: Luke WatersonAsst Brewer: Style: Specialty BeerTYPE: All GrainTaste: (30.0) Recipe Specifications--------------------------Boil Size: 8.69 galPost Boil Volume: 7.28 galBatch Size (fermenter): 6.00 gal Bottling Volume: 6.00 galEstimated OG: 1.070 SGEstimated Color: 4.9 SRMEstimated IBU: 78.5 IBUsBrewhouse Efficiency: 63.00 %Est Mash Efficiency: 73.5 %Boil Time: 75 MinutesIngredients:------------Amt Name Type # %/IBU 1.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 - 16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 86.5 % 2 lbs Vienna Malt (3.5 SRM) Grain 3 10.8 % 8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 2.7 % 1.00 oz Cascade [6.40 %] - First Wort 60.0 min Hop 5 17.9 IBUs 1.50 oz Chinook [10.00 %] - Boil 60.0 min Hop 6 38.2 IBUs 1.00 oz Saaz [3.20 %] - Boil 30.0 min Hop 7 6.3 IBUs 1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 1.00 oz Cascade [6.40 %] - Boil 15.0 min Hop 9 8.1 IBUs 1.00 oz Saaz [3.20 %] - Boil 10.0 min Hop 10 3.0 IBUs 1.00 oz Amarillo Gold [10.10 %] - Boil 5.0 min Hop 11 5.1 IBUs 1.0 pkg Bastogne Belgian Ale (White Labs #WLP510 Yeast 12 - 1.00 oz Amarillo Gold [10.10 %] - Dry Hop 0.0 Da Hop 13 0.0 IBUs Mash Schedule: Single Infusion, Medium Body, No Mash OutTotal Grain Weight: 18 lbs 8.0 oz----------------------------Name Description Step Temperat Step Time Mash In Add 23.13 qt of water at 167.7 F 152.0 F 60 min Sparge: Fly sparge with 5.93 gal water at 168.0 FNotes:------Created with BeerSmith 2 - https://www.beersmit...---------------

[SchwanzBrewer]

OK I just weighed and bagged a bunch of hops. Of the old hops that have been in the freezer, open, and not vacuum sealed. All of these are at least 2 years old. These are all pellets.Willamette 4.8% 15.6 ozGr Magnum 12% 10.95 ozSaaz 5.8% 2.85 ozUS Fuggle 5.1% 7.45 ozUS Golding 4.5% 14.8 ozOther Hops, newer, been kept vacuum sealed or are unopened from the hop farms.Saaz 3.1% 12oz whole leafLiberty 4.7% 14oz pelletSonnet 4.0% 16oz pelletAmarillo 10.1% 16oz pelletCascade 5.4% 16 oz pelletMagnum 11.0% 16 oz pelletSterling 8.2% 16 oz whole leafThe ones at the top are the ones I want to use for this beer. I would like to use them all, they have probably lost potency and are maybe 40% according to beersmith.Any suggestions?Cheers,Rich

[MyaCullen]

OK I just weighed and bagged a bunch of hops. Of the old hops that have been in the freezer, open, and not vacuum sealed. All of these are at least 2 years old. These are all pellets.Willamette 4.8% 15.6 ozGr Magnum 12% 10.95 ozSaaz 5.8% 2.85 ozUS Fuggle 5.1% 7.45 ozUS Golding 4.5% 14.8 ozOther Hops, newer, been kept vacuum sealed or are unopened from the hop farms.Saaz 3.1% 12oz whole leafLiberty 4.7% 14oz pelletSonnet 4.0% 16oz pelletAmarillo 10.1% 16oz pelletCascade 5.4% 16 oz pelletMagnum 11.0% 16 oz pelletSterling 8.2% 16 oz whole leafThe ones at the top are the ones I want to use for this beer. I would like to use them all, they have probably lost potency and are maybe 40% according to beersmith.Any suggestions?Cheers,Rich

suggestion onlydo a wort of 1.100 mash low 148 ish, and use no crystal malt, maybe use some Victory or spec roast for color and characterfor 10 gallons maybe?90 minute boil60 minute addition of Magnum 80 IBUs worth after correction for age30 minutes addition of US Willamette 4 oz10 minute addition of US Fuggles 4 ozFlameout and whirlpool 4 oz US GoldingsI wouldn't dry hop with any of the old ones

[MtnBrewer]

The Roeselare Blend goes to 11%

My next Flanders will be known as Spinal Tap Red.I would recommend against the Roeselare unless you really want to make a sour beer. And in that case I'd recommend against an IPA. The Brett sounded like a great idea but I'm not so sure about making a sour.

[MyaCullen]

My next Flanders will be known as Spinal Tap Red.

lolfunny stuff

[SchwanzBrewer]

suggestion onlydo a wort of 1.100 mash low 148 ish, and use no crystal malt, maybe use some Victory or spec roast for color and characterfor 10 gallons maybe?90 minute boil60 minute addition of Magnum 80 IBUs worth after correction for age30 minutes addition of US Willamette 4 oz10 minute addition of US Fuggles 4 ozFlameout and whirlpool 4 oz US GoldingsI wouldn't dry hop with any of the old ones

Only problem is that I have too many hops left over!

[MyaCullen]

Only problem is that I have too many hops left over!

well, up the gravity to 1.125Saaz and Magnum FWHthen all the Fuggles @ 20 minutesall the Willamette @10 minutesall the Goldings @ Flameout whirlpool for 15 minutes

[SchwanzBrewer]

Only problem is that I have too many hops left over!

I'm gonna donate them to some guys in the competition group.

[SchwanzBrewer]

well, up the gravity to 1.125Saaz and Magnum FWHthen all the Fuggles @ 20 minutesall the Willamette @10 minutesall the Goldings @ Flameout whirlpool for 15 minutes

My mash tun can take about 34 pounds of grain. Should I use candi sugar or honey to get the OG up?

[MyaCullen]

My mash tun can take about 34 pounds of grain. Should I use candi sugar or honey to get the OG up?

you could fly spargeedit doh, that wouldn't help

Edited by miccullen, 22 May 2012 - 06:32 PM.

[SchwanzBrewer]

you could fly sparge

I was wrong, it should take about 40 gallons. Denny's Rye IPA was 32.5# and I still had some room.

[MyaCullen]

I was wrong, it should take about 40 gallons. Denny's Rye IPA was 32.5# and I still had some room.

40 gallons that a big mofo ;)I would us ordinary table sugar to dry it out myself

[MyaCullen]

30 lbs of 2-row10 lbs of Vienna5 lbs of table sugarshould get you to 1.120

[zymot]

First wort hops is a must for a hop bomb. Plus it eats up your hop inventory.I used the sticky raw brown Mexican sugar that is comes cone shaped in a hop bomb. I was pleased with how it came out. I suggest a 50-50 blend of that and plain old table sugar.

[cavman]

Am I the only one that is wondering about it being a hop bomb using aged hops that weren't stored right?

[zymot]

Am I the only one that is wondering about it being a hop bomb using aged hops that weren't stored right?

I think the biggest problem with old hops is that they loose their potency or bitterness. If you go overkill and over the top and dump a ton of them hops into the batch, you will reach hop saturation levels anyway.At least that was my thinking when I did a use up all my hops in a hop bomb brew.

[cavman]

I think the biggest problem with old hops is that they loose their potency or bitterness. If you go overkill and over the top and dump a ton of them hops into the batch, you will reach hop saturation levels anyway.At least that was my thinking when I did a use up all my hops in a hop bomb brew.

Good point as far as bitterness goes, but what about the nice fresh hop flavors that also belong in there?

[zymot]

Good point as far as bitterness goes, but what about the nice fresh hop flavors that also belong in there?

You dump in the hops you got and you take your chances.

[cavman]

You dump in the hops you got and you take your chances.

Yeah, so not sure what I would expect from this beer. Hope it works out for him though.

[zymot]

Yeah, so not sure what I would expect from this beer.

One word. Bitterness.I guess he could save the fresher hops for the later additions, old ones for early.One hop bomb I brewed was a mixture of unknown hop pellets. The LHBS sold out to More Beer. The old owner had an inventory of hop pellets. He took all the inventory he had, (various types) mixed them up in a bucket, made 6 ounce bags and gave them away. People had to brew a beer, using all 6 ounces of the mystery mixture, any style. The beers were entered into a competition. I brewed an uber hoppy quasi-California Common. Came out quite nice.