Mixing up the hops - Jay Beam IPA

[greenxpaddy]

I was looking at a Goose Island IPA Clone for my next brew. But I don't have any centennial hops and I have plenty of others in the fridge so I thought I'd work through some of what I have. Add to that I haven't quite enough MO at the mo and this led me to this brew. I picked up some Tate and Lyle GS in Tesco last week. It was only £1 for the 900g larger tins which I thought was good value.

So all this has led me to this formulation

Jay Beam IPA
Date:

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 8 lbs. 2.5 oz 3700 grams 58.1%
Bohemian Pils Malt 4 EBC 4 lbs. 6.5 oz 2000 grams 31.4%
Golden Syrup 30 EBC 0 lbs. 15.8 oz 450 grams 7.1%
Crystal Malt 130 EBC 0 lbs. 7.7 oz 220 grams 3.5%


Hop Variety Type Alpha Time lb: oz grams Ratio
Challenger Whole 7.6 % 60 mins 0 lbs. 1.4 oz 40 grams 15.7%
Challenger Whole 7.6 % 45 mins 0 lbs. 1.2 oz 35 grams 13.7%
Fuggle Whole 4.9 % 15 mins 0 lbs. 0.7 oz 20 grams 7.8%
Fuggle Whole 4.9 % 10 mins 0 lbs. 2.8 oz 80 grams 31.4%
Cascade Whole 5.7 % 10 mins 0 lbs. 1.1 oz 30 grams 11.8%
Saaz Whole 3.3 % 10 mins 0 lbs. 0.7 oz 20 grams 7.8%
Golding Whole 5.7 % DRY HOP 0 lbs. 1.1 oz 30 grams 11.8%
Protafloc Pellet 0 % 10 mins 0 lbs. 0.0 oz 0 grams 0%


Final Volume: 36.5 Litres
Original Gravity: 1.044
Final Gravity: 1.008
Alcohol Content: 4.7% ABV
Total Liquor: 46.8 Litres
Mash Liquor: 14.8 Litres
Mash Efficiency: 85 %
Bitterness: 55.1092694614639 EBU
Colour: 17 EBC

Prime with golden syrup

Yeast: Wyeast 1968 ESB

Its an experimental brew as much as anything. Like spinning a roulette wheel of hops

[Birdman]

Don't think you can go too wrong with all those hops mate

I might save some of those fuggles for dryhop also though... Fuggles are the one english variety I can really go for

[greenxpaddy]

Thanks for the reassurance. I thought 5 different hops would be overboard but then I thought heck Indian cookery can marry up a basketful of indian spices and conjour up a flavour delight. Can't be any different for hops...

[greenxpaddy]

A full days brewing here today for this IPA. Mainly because had to juggle with other things. So mashed this morning and boiled this afternoon.

Mash was at 67C for 105 mins

The boil was uneventful.

However I needed to tweak the recipe when i took the gravity post boil as it was apparent all those hops had sucked the water out of the wort.

Consequently to get to the target gravity I had to add 3.5L of boiled water. Still slightly over at 1046 which I couldn't really work out as beer engine reckoned this was not possible without a 90%+ mash efficiency. I think I would rather put it down to mashing with the bottom of the sack of MO. Seems to get more sugars out of the bottom

Anyhows. I created a new problem from adding the water as i filled the FV from a height the froth was like normal significant but the 3.5L extra made the difference between - the foam just sitting under the rim of the 45L mango chutney barrel OR spilling over. Yikes.

Horror of horrors I think. All that effort to brew all day and i am in danger of infection. thankfully i always wipe the rim and the outside thread with the sanitising sponge but still don't like the lack of headroom. If ever I'm going to have a blow off it will be on this one. So mad panic to wipe away the foam thats seeping out from under the lid with anti bacterial wipes and then dowsed the outside heavily with bleach spray.

Lets hope the krausen isn't a mad one......

[greenxpaddy]

This was finished in 3.5 days. FG 1011.
Going to rack to a secondary for this first time today a la Graham Wheeler. Leave it in there to condition for two weeks before bottling.

Now I don't have a CO2 spray so was planning to burn a splint in the secondary until it is extinguished through lack of O2, thereby creating a blanket of CO2 in the base. Anyone tried this....or do you get smoky beer?

I've dry hopped for 5 days so think that will be sufficient.

[greenxpaddy]

I've just realised Graham Wheeler transfers to a keg for 2 weeks before bottling, not to an FV.

Q. I have now moved to secondary and fermentation has finished. Because it has finished it is not protected from oxidation. Is there enough background low level CO2 protection to stop the beer oxidising while I leave it for its diacetyl rest? Or now I have moved it over should I just bottle it....

Or could I add some sugar to get a little fermentation going again?

PS. after a taste decided to dry hop further with 30g Fuggles. Nice and bitter, should be good. Didn;t taste of butterscotch so I would think the DR has taken place over the last 2 days. Nice speedy brew. Fermented in 3.5 days, rested 3 days, will dry hop for three more, then bottle.

I know Graham says you should not bottle without casking first but that currently is one step too far for me!

[smeggedup]

Could you post the goose island ipa recipe please please

Drunkly Walked home lastnight with a bottle of goose island ipa after a stag do was very very nice

[greenxpaddy]

Can't say i have seen a categoric recipe for that....If you search for a Duck Island IPA you will find an attempt to mimic th great beer.

My secondary was dry hopped but the rammekin I used to weigh down the hop bag finished with a pile of red rust coloured crud in it. Hoping it wasn't an infection. The hop bag was deffo boiled. We'll have to see.

[greenxpaddy]

Ten days in vitro and I couldn't help but try it. Very very subtle beer compared to previous brews. This may be a sign of improvement. Not as bitter as you would think, but also not as hoppy as the Honey beer I made with bramling cross. Very very nice though with a lovely gentle rounded hoppiness.

Head is small and light but stays around to the end of the glass. Hasn't quite cleared fully yet.

An excellent session beer.