Newbie, first brew Tripps IPA question

[Brownster]

Hi all,
Wonder if you can help a newbie out, I'm planning on doing Tripps IPA recipe a week Monday, I intend to bottle it so I was wondering instead of dry hopping (I can't do that with bottles right?) I wondered should I instead use that same quantity in the late hopping process?

Here's the original hopping info:

Hops
------
20g Amarillo (8%AA) FWH (First Wort Hop)
20g Amarillo (8%AA) 60 mins
5g Amarillo (8%AA) 30 mins
5g Amarillo (8%AA) 20 mins
5g Amarillo (8%AA) 10 mins
5g Amarillo (8%AA) 0 mins
25g Amarillo (8%AA) DH (Dry Hop)

What could I (should I) do instead with the late hopping please?


Cheers,

Wayne.

[Whorst]

This beer will be killer if you use S-05. Chuck a ton in at flame out. You'll get a big time floral, citrusy aroma. Amarillo and Centennial are the two hops I use for my West Coast styles. What's the starting gravity?

[Brownster]

This beer will be killer if you use S-05. Chuck a ton in at flame out. You'll get a big time floral, citrusy aroma. Amarillo and Centennial are the two hops I use for my West Coast styles. What's the starting gravity?

Is that S-05 the safale yeast? Yes it uses the safale us-56 which is the 05 I think.

The OG is 1.064

so flame out the original recipe gives 5g so up this to 30gms to include the dry hop quantity, would that be good?

Thanks,

Wayne.

[Whorst]

It depends on how crazy you want to go. If price isn't a problem, I'd throw in 30g at 15 minutes, and 30g at flame out. For big, West Coast hoppiness, I add hops starting at 30 minutes in a 60 minute boil. You get lovely hop flavor when doing this, not just bitterness. Either way, I think you're going to have a very nice beer on your hands. When it's drinkable, tell us what you think.

[hoppingMad]

I bottle all my beers in stubbies, and often dry hop. But I use a secondary carboy and dry hop in this. I then drop the temp quite low ( 3-4 C) for a few days to clarify, then rack and bottle.

[Brownster]

Hi, Thanks for the replies, I think I'll give it a go adding 30gm at flame out then and see how it goes; I can't wait to try it and I haven't even started!!!
So far I have only made beer from kits, the all malt ones have done a good job but I've tasted my brothers all grain brews and they are just brilliant.

ATB

Wayne.

[Matt]

Brownster,

I have brewed this one, I liked it a lot but it took a while to mature and still had a pretty big hop taste, almost medicinal, and some didn't like it.

So I'd say its worth considering, unless you are a hop head, to go with what Whorst has recommended re the aroma additions but also leave out the 30/20/10 min additions. This will give you spare hops for the flame out addition too.

(If you are using in immersion chiller, start chilling and then add the flame out addition once the temperature goes below 80°C, this is meant to elicit more aroma).

That should give you a nicely flavoured (from the FWH) and not too bitter (the IBU will come down from 52 to 43 IBU) IPA with a lovely big aroma, and it will be ready to drink sooner.

However you do it, have fun and good luck.

Matt

[Brownster]

Brownster,

I have brewed this one, I liked it a lot but it took a while to mature and still had a pretty big hop taste, almost medicinal, and some didn't like it.

So I'd say its worth considering, unless you are a hop head, to go with what Whorst has recommended re the aroma additions but also leave out the 30/20/10 min additions. This will give you spare hops for the flame out addition too.

(If you are using in immersion chiller, start chilling and then add the flame out addition once the temperature goes below 80°C, this is meant to elicit more aroma).

That should give you a nicely flavoured (from the FWH) and not too bitter (the IBU will come down from 52 to 43 IBU) IPA with a lovely big aroma, and it will be ready to drink sooner.

However you do it, have fun and good luck.

Matt

Ok so have I got this right, modifying the recipe I would do:
60 minute boil,
20gm FWH
30gm 45 mins
30gm 0 mins
(am I writing this correctly, meaning first addition after 15 mins = 45 mins and so on?)

Yes I'm using an IC so doing the final late hopping once the temp < 80C

Thanks again,

Wayne.

[Matt]

Hi Wayne,

I did mine as a 90 min boil. Some folks do a 60 min as a rule but you may not boil down to the right gravity so I'd stick with 90 for now. The schedule would go:

Boil 90 mins.

- Add 20g hops to your boiler before you fill during sparge. Once you start to fill the boiler you experience a superb aromatic experience as you keep an eye on your sparging and the room fills with hop aroma as the wort hits the hops

- Finish sparging and wait to come to boil. Start your 'boil stopwatch' when it does.

- Add 20g 30 mins later, at the 60 minutes to go mark.

- At the 15 mins to go mark, put your chiller coil in and lob in a whirlfloc/protofloc tablet.

- At 0 mins turn boiler off and fire up your chiller, you should hit the 80 degree mark in 7-10 mins. You can add your aroma hops and turn off the chiller for 30 mins, or just keep chilling.

Is that any good? Might be stuff in there you already know, so apols if there is.

We should also double check - the calcs I did are based on Amarillo @ 9% - what you got on your pack?

Matt

[Brownster]

Hi Matt,
Thank you for breaking it down for me, I didn't realise I should boil for 90 either and the step by step instructions will definitely help on my first AG brew

The hop pellets on H&G are currently 8% a/a which luckily is what Tribbs IPA recipe had used (at least on the one I found here on JBK) in the recipe he used the entire 85gm tub so I guess that will be about right?

Cheers,

Wayne.

[Matt]

No worries. If you can get the pellets @ 8%AA then I'm making that 43 IBU. I'm confused by the original recipe - it states 42 IBU but I've been running this through BeerAlchemy and that makes it 53. There are several models for IBU calculation and the received wisdom is to stick to one and work comparatively - so the adjustment we've made stands and you will reduce the bitterness by circa 10 IBU.

You probably have already, but note that Tribs recipe is for 20 litres. Gis a shout if you need the calcs ramped up for 23.

Matt

[Brownster]

Brew Update
Well I did the brew yesterday and it went very well thanks to your help and advice
We had a taste at various stages, the last before filling the FV and what can I say, WOW even without any alcohol it tastes, wonderful!!!
It's made me start to think about the next brew already...

I've put some of the details of the brew below, any advice or comments welcome

The SG was 1054 so not bad, a bit below Tribbs at 1064 and that was probably with just under the 20ltr finishing point, nearer 18.5 ltr's I think.
We ended up using 14ltrs in the mashing process which against the volume of grain of 13ltrs is just over 1:1
We hit the right strike heat of 72.5 in the tun before adding the grain and adjusting up to hit 67c ok.
I tested the temp. at the end of the 90 min mash and the temp had dropped only 2pts to 65c, is this good?

The A/A content was higher in the hop pellets, 9.6% which using a calculator we adjusted
20gm FWH
20gm @ 60mins at 8%
to
17gm FWH
17gm @ 60mins at 9.6%

I was skimming off the head/ scum before the wort came to boil at this point, as it started to boil more and more scum/hops started to come to the top and we decided to leave this as it seemed to contain the hop granules, hope this was right.

At 90mins of boiling I couldn't tell if the hot break had occured or not, may be because we were using pellets as opposed to whole hops it made the wort look more grainy than it was; when we pulled off a sample and set it down we could see the beer clearing instantly with the sediment dropping away so took it that all was good.
We used level tsp irish moss @ 15 mins to go.

At flame out we started the IC
The cold break was immediate it seemed, as soon as I started the IC we could see the beer clearing on the top.
We added the remaining 40gm's when the wort reached 65c
(wasn't paying attention as you said 80c)
The cooling to around 22c took ages, about 1h 20mins, perhaps I should have run the water through it faster? I bought it from h&g.


The hardest part now is waiting for the fermentation/ bottling / conditioning.....

Cheers,
Wayne.

[Matt]

That sounds like a great brewday

The 2 degree drop in the mash is nothing to worry about.

Hope all goes well, you'll be drinking it in no time.

Matt