3Floyds Hop Zombie - Galaxy version

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Matt in Birdham
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3Floyds Hop Zombie - Galaxy version

Post by Matt in Birdham » Fri Oct 21, 2016 2:59 pm

This recipe has been great the couple of times I have brewed it to the original recipe, with loads of Citra only.

Had a half pound bag of Galaxy to use up before getting an order in for this year's harvest, and this seemed like a good grainbill to use. Recipe pretty much the same as the Citra version, with Galaxy subbed for Citra, except I bittered with Magnum because I have heard that Galaxy can be a little rough early in the boil.

Anyway, brew went very smoothly and just pitched a decent sized starter of WLP002 with the beer sitting at 20C - really interested to taste this one, as I haven't done (or drunk, to my knowledge) a very Galaxy heavy beer before. Smelled really peachy as it was boiling.
Recipe Specifications
--------------------------
Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.065 SG
Estimated Color: 19.8 EBC
Estimated IBU: 65.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.50 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 81.0 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.4 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.6 %
0.25 kg Crystal Light - 45L (Crisp) (88.7 EBC) Grain 4 3.6 %
0.25 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5 3.6 %
0.05 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 0.7 %
15.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 7 21.1 IBUs
25.00 g Galaxy [15.00 %] - Boil 15.0 min Hop 8 19.9 IBUs
25.00 g Galaxy [15.00 %] - Boil 10.0 min Hop 9 14.5 IBUs
25.00 g Galaxy [15.00 %] - Boil 5.0 min Hop 10 8.0 IBUs
30.00 g Galaxy [14.00 %] - Boil 1.0 min Hop 11 1.9 IBUs
1.1 pkg English Ale (White Labs #WLP002) [35.49 Yeast 12 -
90.00 g Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


Mash Schedule: NO SPARGE
Total Grain Weight: 6.79 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.98 l of water at 72.2 C 67.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Ca+2 Mg+2 Na+ Cl- SO4-2

mg/l mg/l mg/l mg/l mg/l ppm

86.8 2.9 23.1 92.4 142.7

8 gypsum, 1g epsom, 2g table salt, 4g CaCl, 50g acidulated

predicted mash ph (BrewersFriend) 5.34 , measured 5.3

Love the colour of this wort - I guess the melanoidin and munich are responsible:

Image

Image

Matt in Birdham
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Re: 3Floyds Hop Zombie - Galaxy version

Post by Matt in Birdham » Sat Oct 22, 2016 11:52 am

This is absolutely pumping already. I think it must be a combination of the monster-that-is-WLP002 and a relatively high OG wort (1.062), but my Brewpi is showing the highest ever differential in fridge temp versus beer temp. I normally see something around a 3 degree C difference during peak fermentation, but this is over 4C already and the Brewpi is still fighting to keep the beer temp down :) This beer "went exothermic" about 11 hours after pitching and has been hotting up since:

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mosquat
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Re: 3Floyds Hop Zombie - Galaxy version

Post by mosquat » Sat Oct 22, 2016 11:08 pm

Think this is my next brew cheers for posting


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MTW
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Re: 3Floyds Hop Zombie - Galaxy version

Post by MTW » Sun Oct 23, 2016 11:48 am

Nice work! If you get a real clean, big hoppy brew using WLP002 then I'd like to hear more about the starter you did. I know some of the American breweries like Lagunitas use "it" and get great results, but the time I put it in a pale it just tasted 'English'. Nice, but not the punchy clean US IPA style I was after, despite a decent starter. I wondered whether it was a question of scale/vessel characteristics, oxygen levels or something.
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Re: 3Floyds Hop Zombie - Galaxy version

Post by Matt in Birdham » Sun Oct 23, 2016 1:25 pm

MTW wrote:Nice work! If you get a real clean, big hoppy brew using WLP002 then I'd like to hear more about the starter you did. I know some of the American breweries like Lagunitas use "it" and get great results, but the time I put it in a pale it just tasted 'English'. Nice, but not the punchy clean US IPA style I was after, despite a decent starter. I wondered whether it was a question of scale/vessel characteristics, oxygen levels or something.
I've done this recipe in the "original" form a couple of times, which is basically the same with all citra, still using WLP002. It is extremely good, and even with quite a "malty" grain bill it is still very hop forward (as you might expect, with half a pound of citra in there!), but with some nice malt balance. I also brewed a few lighter coloured hoppy beers with WLP002 (e.g. the Russian River Row 56, with a 60% pilsner, 35% pale and 5 % crystal, more or less) and these were also very nice. I think the WLP002 works well, and the esters can actually complement US hops quite nicely. None of these beers really tasted "English" to me and it is interesting to note that quite a few well respected US brewers are brewing APAs and IPAs with English style yeasts (Stone, Deschutes, Firestone Walker to name a few). I like a bit more complexity in these styles, with UK malts and yeasts + US hops. I think it makes a better balanced beer than some of the very hop centric US Pale + US05 ones (although that can be nice as well). Also I haven't had any issues with WLP002 attenuation - I typically get 75-80% which seems quite common if you search around the forums, despite what the specs say.

MTW
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Re: 3Floyds Hop Zombie - Galaxy version

Post by MTW » Sun Oct 23, 2016 3:04 pm

Matt in Birdham wrote:
MTW wrote:Nice work! If you get a real clean, big hoppy brew using WLP002 then I'd like to hear more about the starter you did. I know some of the American breweries like Lagunitas use "it" and get great results, but the time I put it in a pale it just tasted 'English'. Nice, but not the punchy clean US IPA style I was after, despite a decent starter. I wondered whether it was a question of scale/vessel characteristics, oxygen levels or something.
I've done this recipe in the "original" form a couple of times, which is basically the same with all citra, still using WLP002. It is extremely good, and even with quite a "malty" grain bill it is still very hop forward (as you might expect, with half a pound of citra in there!), but with some nice malt balance. I also brewed a few lighter coloured hoppy beers with WLP002 (e.g. the Russian River Row 56, with a 60% pilsner, 35% pale and 5 % crystal, more or less) and these were also very nice. I think the WLP002 works well, and the esters can actually complement US hops quite nicely. None of these beers really tasted "English" to me and it is interesting to note that quite a few well respected US brewers are brewing APAs and IPAs with English style yeasts (Stone, Deschutes, Firestone Walker to name a few). I like a bit more complexity in these styles, with UK malts and yeasts + US hops. I think it makes a better balanced beer than some of the very hop centric US Pale + US05 ones (although that can be nice as well). Also I haven't had any issues with WLP002 attenuation - I typically get 75-80% which seems quite common if you search around the forums, despite what the specs say.
That's interesting to hear, thanks. I won't derail the thread by investigating further, but it's good to hear of successful accounts with WLP002 in US IPA/APA homebrews. I've had success with the (also-English) 007, but as I say, the 002 was more estery. However, I was mashing very high (70) a la Lagunitas IPA, and the hops were under half of yours. I want the body, without the esters really.
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Matt in Birdham
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Re: 3Floyds Hop Zombie - Galaxy version

Post by Matt in Birdham » Sun Oct 23, 2016 4:15 pm

Funnily enough I haven't really felt that I've been getting enough ester character our of WLP002. I was a little wary of getting low attenuation (the web seems to be full of people who either get too little or too much with that strain), so I've been pitching up about 1m cells/p/ml, which is on the higher side, and starting ferment at a controlled 19C before raising at end of ferment. This beer is pitched at about 0.75m/p/ml and fermenting at 20C. It will be interesting to see if the lower pitch rate and slightly higher temp produce a noticeable increase in esters - I will report back.

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Re: 3Floyds Hop Zombie - Galaxy version

Post by f00b4r » Sun Oct 23, 2016 5:19 pm

Matt's temperature control is probably a lot tighter than most people's with using a Brew P.o. So that may also be having an influence on controlling esters.

Matt in Birdham
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Re: 3Floyds Hop Zombie - Galaxy version

Post by Matt in Birdham » Mon Oct 24, 2016 12:16 pm

f00b4r wrote:Matt's temperature control is probably a lot tighter than most people's with using a Brew P.o. So that may also be having an influence on controlling esters.
Definitely something I have wondered about since the switch to the brewpi. Some beers I used to brew have been quite different, and I think I was probably fermenting them somewhat higher than I thought I was - so I am slowly playing with ferment temps and the brewpi. The beauty of the brewpi of course is that once you dial it in, you know exactly what you did (logged data) and should also be able to reproduce it exactly..

Incidentally this beer is now sitting at 1.015 after less than 72 hours - about 76% AA already for what wasn't a huge pitch rate or even a high fermentation temp..! Dry hops going in today.

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