ultravista
Well-Known Member
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How hoppy is this beer compared to Pliny?
I used 6oz of Priming Sugar. I was very happy with the results.
6oz for 5gal?
In no way am I criticizing you haha, just making a comment. I have made a coupke ipas and yes there was way too much caramel and darkness that it was quite off. Id be interested to see how this came out with like a 98% pils or 2row base and maybe a little munich and or carapils. ..
While I've never had this beer, from what friends that have had it tell me, I'm sure I'd love it. And now that I see the recipe, I'm sure I would.
Hey guys, I contacted Lawson's about the yeast used and it is not Conan. Apparently it's straight up American ale yeast! Cheers!
My 2 pennies:
..... I like the idea of trying a massive whirlpool addition without dry hopping. Think I might try that on my next batch.
In no way am I criticizing you haha, just making a comment. I have made a coupke ipas and yes there was way too much caramel and darkness that it was quite off. Id be interested to see how this came out with like a 98% pils or 2row base and maybe a little munich and or carapils. ..
think the brew comes out VERY close to SoS draft. The canned version, for whatever reason, is noticeably better IMO.
I just transferred my version to the keg last night. So my tasting is limited to a sip of the dregs. With that caveat, I will say this is looking amazing. This beer has a huge peachy, fruity aroma from the Citra. Color is a beautiful golden straw color. Taste is very fruity, not much grapefruit as much as peach flavor. It will be very interesting to see how the CO2 and cold conditioning change the flavors. Either way, I believe this is a hell of a good recipe.
I have been doing this a lot lately. 5-7 ounces in a 45 minute hopstand once wort is under 180. Another 15-20 minutes to chill to 60 (immersion chiller). Then I just leave it sit for 30 minutes to let hops settle to bottom of my kettle. So, probably 1:30 from flame out to fermenter. No dry hop. I really like this strategy. The turn around is a lot faster. It is a particularly good strategy for an APA where you want a lot of hop flavor, aroma, but don't quite need as much as you do with a big IPA. Still playing around with this...... but it is close to becoming a permanent strategy for me. Latest batch in this ongoing experiment. I brewed it 14 days ago...... probably already close to 2 gallons gone out of the keg.
Are you still using a heavy WP and no dry hopping as your practice?
Do you enjoy the results?
Is it just as good or better than a WP and dry hopping?
Are you still getting great flavor and aroma from just a heavy WP?
Sorry for all the questions. I'm thinking of using this technique as well and skipping the dry hop.
OP - Regarding batch size, how many gallons did you start with at boil?
Thanks..
Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.
11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)
Mash @ 152F for 60 mins
1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins
3.0 oz Citra @ Dry Hop (in two installments)
- Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml
- Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
- After 10 days, lower temp to 60F for 24 hrs.
- Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
- At day 14, add the rest of the dry hops.
- At day 18, rack to keg.
- Attempt to wait patiently for 2 weeks until sampling.
Water profile:
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm
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