hop fu 3V conical v1_0
Summary:
Brewed 12/22/21
taking the hop creep lesson from my last few beers and applying them to a west coast style ipa. i used the hop fu recipe as inspiration. it is from kelsey mcnair and won the american ipa and double ipa categories many times. my lesson is things change and i really don’t like crystal malt in this beer. so next time i’ll just go 2row and sugar for the malt bill. i like the way these hops come across so i’ll likely use something similar but may up the amounts a bit since it is a little reserved in this one.
Overview
| Recipe | Guideline | |
|---|---|---|
| OG | 1.066 | 1.056 – 1.070 |
| FG | 1.014 | 1.008 – 1.014 |
| Color | 6.9 | 6.0 – 14.0 |
| ABV | 6.7 | 5.5 – 7.5 |
| IBU | 106.0 | 40.0 – 70.0 |
Main
Recipe Name: hop fu 3V conical v1_0
Author: hommel
Style Guide: BJCP 2021
Style: American IPA
Efficiency: 69.0 %
Attenuation: 78.0 %
Mash
Weight: 26.75 Lb
Thickness: 1.25 Quarts per Pound
Deadspace: 2.00 G
Strike Water: 10.36 G
Mash Volume: 12.50 G
Mash Steps
| Type | Temp | Time | Name | Thickness | Water Added Amount | Water Added Temperature |
|---|---|---|---|---|---|---|
| Infusion | 152.00 F | 60.0 Mins | mash in | 0.0 | 0.00 G | 32.00 F |
| Notes: | ||||||
| Direct Heat | 169.00 F | 10.0 Mins | mash out | 0.0 | NA | NA |
| Notes: |
Boil
Predicted Mash Run-off: 7.96 G
Target Starting Boil Volume: 12.00 G
Target Starting Boil Gravity: 1.057
Final Volume: 10.50 G
Boil Duration: 60.00 Minutes
Evaporation Rate: 1.50 Gallons per Hour
Fermentables
OG: 1.066 Style: 1.056 – 1.070
Color: 6.9 Style: 6.0 – 14.0
| Weight | Percent | Name |
|---|---|---|
| 25.00 Lbs | 93.5 | Rahr 2-row American Malt |
| 1.00 Lbs | 3.7 | Briess Carapils Malt |
| 0.75 Lbs | 2.8 | simpsons medium crystal |
Hops
IBU: 106.0 Style: 40.0 – 70.0
| Use | Time | Weight | Alpha | Name |
|---|---|---|---|---|
| Boil | 60.0 Mins | 2.00 Oz | 13.0 | German Magnum |
| Boil | 30.0 Mins | 1.00 Oz | 16.0 | CTZ |
| Boil | 10.0 Mins | 1.00 Oz | 9.5 | Amarillo |
| Boil | 10.0 Mins | 1.00 Oz | 10.0 | Simcoe |
| Whirlpool | 20.0 Mins | 1.00 Oz | 16.0 | CTZ |
| Whirlpool | 20.0 Mins | 1.00 Oz | 10.0 | Simcoe |
| Whirlpool | 20.0 Mins | 1.00 Oz | 9.0 | Centennial |
| Whirlpool | 20.0 Mins | 1.00 Oz | 9.5 | Amarillo |
| Whirlpool | 20.0 Mins | 1.00 Oz | 12.0 | Citra |
| Dry Hop | 3.0 Days | 1.00 Oz | 9.5 | Amarillo |
| Dry Hop | 3.0 Days | 1.00 Oz | 16.0 | CTZ |
| Dry Hop | 3.0 Days | 1.00 Oz | 12.0 | Citra |
| Dry Hop | 3.0 Days | 1.00 Oz | 9.5 | Simcoe |
| Dry Hop | 3.0 Days | 1.00 Oz | 9.5 | Centennial |
Yeasts
| Amount | Form | Laboratory | Name | Product ID |
|---|---|---|---|---|
| 200.0 mL | Slurry | White Labs | London Fog | WLP066 |
Miscs
| Amount | Unit | Name | Use | Time |
|---|---|---|---|---|
| 1.0 | tablet | Whirlfloc | Boil | 15.0 |
| 1.0 | tsp | Yeast Nutrient (Wyeast) | Boil | 10.0 |
Water
Mash pH: 5.48
Final Ions
| Calcium: 61.72 ppm | Magnesium: 3.00 ppm |
| Sodium: 21.00 ppm | Chloride: 54.27 ppm |
| Sulfate: 122.22 ppm | Bicarbonate: 30.00 ppm |
Water Profile
| Calcium: 7.00 ppm | Magnesium: 3.00 ppm |
| Sodium: 21.00 ppm | Chloride: 30.00 ppm |
| Sulfate: 24.00 ppm | Bicarbonate: 30.00 ppm |
Mash Addition
Mash Water
Total Treated: 10.50 G
Percent RO or Distilled: 0.00 %
Total Used In Mash: 10.50 G
Mash Salts
| Gypsum: 7.00 g | CalciumChloride: 2.00 g |
| EpsomSalt: | TableSalt: |
| PicklingLime: |
Mash Acid
| Phosphoric Acid: | Lactic Acid: 5.00 mL 88.00 % |
| Acid Malt: |
Sparge Addition
Sparge Water
Total Treated:
Percent RO or Distilled:
Total Used In Sparge:
Sparge Salts
| Gypsum: 3.00 g | CalciumChloride: 1.00 g |
| EpsomSalt: | TableSalt: |
| PicklingLime: |
Sparge Acid
| Phosphoric Acid: | Lactic Acid: |
Fermentation
| Name | Temp | Time | Oxygen |
|---|---|---|---|
| primary | 68.00 F | 14.0 days | 45 sec at 2L |
| Notes: | |||
| cold crash | 35.00 F | 3.0 days | |
| Notes: harvest yeast at end of three days and then dry hop | |||
| dry hop | 35.00 F | 3.0 days | |
| Notes: | |||
| lager | 35.00 F | 7.0 days | |
| Notes: drop hops every 2 days till no significant hops left. then rack to keg |
Notes
Brewing Notes:
12/21/21 1L starter w/ 50mL slurry (low) from last beer
12/22/21 normal 3V brewday. no issues.
12/23/21 rockin’
12/24/21 slowed a hair but still strong steady bubbilng
12/25/21 “
12/26/21 ~2 sec
12/27/21 ~3 sec
12/28/21 ~4 sec
1/2/21 ~8 sec
1/3/21 ~10 sec
1/4/21 ~18 sec
1/5/21 FG 1.020 (a bit higher than expected)
DTest cold: clean warm: clean 🙂
cold crash to 35F
1/8/21 collected yeast and dry hopped
1/11/21 dropped cone
1/13/21 dropped cone. still lots of hops so one more drop at minimum
1/15/21 dropped cone. very little hops. cleared racking arm and racked to keg. ~4.5G keg 1 and ~1.5G keg 2
1/23/22 side by side with wicked weed pernicious
Aroma: WW -> very little malt flavor. maybe just a bit of cracker. hop aroma is mostly citrus – grapefruit
Mine: clean with a bit of generic sweetness and a hint of caramel. hop aroma is citrus – orange/grapefruit and maybe a hint of strawberry
Appearance: WW straw. nice big head. med clarity.
Mine: deep gold/light copper. ok head. med clarity
Flavor: WW: clean low cracker. citrus grapefruit and low dank/herbal
Mine: Clean with low caramel and a slight sweeter impression than WW. citrus with some herbal/dank notes
Mouthfeel: WW dry w/ solid carb
Mine: Med. not as dry and lower carb
Overall: WW nice clean dry example of a west coast IPA.
Mine: bitterness level is right.
Remove Caramel Malt. bad for flavor, aroma and appearance
Change yeast to finish dryer. Cal Ale or Dry British
Hop aroma and flavor is good but need to amp it up a bit. maybe up hops by 50%
So a good start but definitely needs grain, yeast and hop tweeks.
1/31/22 the beer finally dropped pretty clear. this really improved the beer. the color is actually pretty nice. the copper color looked really ugly when hazy but clear it has a nice gold tint. also, the hops pop really nice once the beer cleaned up a bit. also i didn’t force carb at high pressure, i just put it on serving pressure so it took a while for the carb to really come up and i think the full carb helps with the beer as well. so 2 weeks cold and carbonating for this beer really helped.