?brewdogTesco fienest american double IPA recipe

[newtonsshed]

Hi just woundering if anyone has a recipe for somethiong along the lines of Brewdog American Double IPA 9.2% sold in Tesco's under their finest range at £2 for a nip!
Thanks
Andy

[gnutz2]

Have a look at big secues brewery tour, i recall him asking the head brewer for the DIPA hop schedule

[Befuddler]

I was under the impression it was hardcore IPA in a different bottle...

[seymour]

Mock this recipe all you like--I certainly do--but I've tasted it and can pretty much guarantee it's interchangeable with the one you describe:

http://www.northernbrewer.com/shop/115t ... n-kit.html

Recipe cheat-sheet, so you can avoid international shipping.
http://www.northernbrewer.com/documenta ... hDream.pdf

They've come up with an ingenious way to push their leftovers as "hopburst blend," but most of us believe it's likely a mixture of Warrior/Centennial/Columbus or Simcoe/Centennial/Citra/Chinook or the like. Barley Water, do you know for sure?

Anyway, we can quibble all day about the nuanced differences, but a beer like this is not about nuance. It's about a kick in the side of the head, about pretending you like your beer best when it strips the enamel off your teeth. A blend of any high-alpha hops with a weighted average greater than or equal to 10.5% Alpha Acids will work.

[alix101]

I watched the northern brewer video for the double ipa looks great and possibly my next brew.

[seymour]

If you're into that sort of thing: I made one using a high-grav Irish Red Ale grainbill, Wyeast 1728 Scottish Ale yeast and hop-bursted noble Saaz hops. Malty, roasty, caramelly, peaty, peppery, and the 9.5% alcohol warmed you from within and blended with the hop aromas to wash over you like perfume.

[alfie09]

hop bursting?

[seymour]

hop bursting?

Yeah, instead of the normal two stages: early/late, or three stages: bittering/flavor/aroma, "hop bursting" involves dropping significant quantities of hops every five or ten minutes throughout the boil. Usually includes mash hops and dry hops, too. For more info, read the Northern Brewer "Dream IPA" recipe above.

[Barley Water]

I took a look at that recipe and a couple of things caught my eye. Like everyone else I first noticed the "hopburst blend", unfortunately I can't shed any light on that. I suspect a couple of things may be going on there. It may be that Northern Brewer (the seller of the kit) changes the hops subject to availability. About a month or so ago I couldn't lay my hands on any Amarillo at my LHBS and they usually have a very extensive inventory of ingredients. I assume Norther Brewer may have the same issues to some extent. A couple of the larger hop farms have come up with hop blends in an effort to supplement hops that got hard to source like Simcoe and possibly Amarillo so perhaps it is one of those blends. The other posibility is that Northern Brewer wants to make this particular kit proprietary and they know that many of us seasoned homebrewers will just get the recipe and buy our own ingredients from where ever. The second thing I noticed is that they listed Cluster hops for bittering. There are a couple of hops I don't much care for, Cluster being one (the other I have ragged about enought). Anyway, because the hops are not specifically listed (nor are the alpha acid %'s) I tend to shy away from recipes like that although of course you could easily come up with your own.

On thing I liked about the kit though was they were adding a couple of pounds of sugar. American homebrewers generally stay away from adjuncts because back in the day all the kits had really big percentages of sugar and the resulting beer was very thin with what we used to call a "twang" in the taste. A double IPA though is so big that if you don't thin it out the beer will not be very drinkable (similar to doing big Belgian styles). I know I may get flamed for saying this but I think Stone has this issue in many of their beers which is exaserbated by using alot of crystal malts. A couple of nights ago I had the pleasure of trying a Ballist Point Double IPA and to my delight found that the beer was extremely drinkable, they almost for sure are adding sugar to thin it. Incidentally, if you see any Ballist Point beers on offer give them a try, you will not be disappointed.

One thing about hop bursting though is that all the vegital material in the copper will cause problems unless you have a plan to deal with it. I am currently using a device (which I shamelessly stole off the internet) that I call the 'Hop Condum". Essentially, it's a bag used to strain paint hung into the boiling wort which the hops are thrown in (and when you use it you will see how I came up with the name). It allows you to drain the wort off the hop material after the boil keeping much of it out of the fermenter (and by the way, I use pellets). The other viable alternative would be a hop back; the Brinkman model looks pretty good but I believe you need to use whole hops with it and it is rather pricey. Anyhow, if you like really big hop monsters use the recipe as a starting point and see what you can come up with, good luck.

[alfie09]

hop bursting?

Yeah, instead of the normal two stages: early/late, or three stages: bittering/flavor/aroma, "hop bursting" involves dropping significant quantities of hops every five or ten minutes throughout the boil. Usually includes mash hops and dry hops, too. For more info, read the Northern Brewer "Dream IPA" recipe above.

ha made a beer doing that before. using columbus and chinook. it was awesome. i used 230grams of them every 5 minutes. i just called it continous hopping. cheers for clarifiying

[seymour]

...made a beer doing that before. using columbus and chinook. it was awesome. i used 230grams of them every 5 minutes. i just called it continous hopping. cheers for clarifiying

Mmmm, sounds good! Cheers!

[DeGarre]

I've seen 3 hopburst definitions so far flying around
-what Seymour said
-mixing all your hops together and using them early mid and late
-adding all the hops very late in the boil, last 10 minutes or so in 2 or 3 stages.

[legion]

It's currently 4 for £5 in tesco

[legion]

Brew Dog posted several of their recipes in the an issue of BYO.

Hardcore IPA:
5 gal, OG: 1.084, FG: 1.020
IBU: 150 , SRM: 11

17.5 lbs Maris Otter
20 AAU Simcoe @ 90
20 AAU Warrior @ 90
13 AAU Chinook @ 0
2 oz Amarillo dry hopped
Wyeast 1056 or WLP001 or US-05

60 min mash @ 149F