Slovenian Double IPA - Brewed!

[floydmeddler]

Leading on from here viewtopic.php?f=5&t=55787, I've brewed this puppy. With a few changes...

You'll see 91% efficiency. That's because I encountered a stuck run off when transferring from boiler into the fermenter. I had to pour it all into the HLT through a big ass hop bag then transfer it from the HLT to the fermenter. I gave that bulging bag of hops the squeeze of its life and, man, I got SOOOO much more wort. Down side, of course, is that there's a sh*t load of trub in the fermenter. Ah well, it'll defs clear over 3 months. Also, I haven't dry hopped yet...

I was going to add some sugar as this may come out quite 'thick' but, then again, I love Brewdog's Hardcore IPA and that's massively full bodied. Hopefully the hops will help carry it. I'm already regretting not upping the IBUs to 70.

With 300g of Aurora and Bobek at 'flame out' and dry hopped, I'm expecting this to be a hop bomb. I can't find any info on these hops being used in these quantities so who knows??

Here it is:

Slovenian IPA
14-C Imperial IPA
Date: 08/12/2012

Size: 28.0 L
Efficiency: 91.0%
Attenuation: 83.0%

Original Gravity: 1.075 (1.075 - 1.090)
Terminal Gravity: 1.013 (1.010 - 1.020)
Color: 20.9 (8.0 - 15.0)
Alcohol: 8.26% (7.5% - 10.0%)
Bitterness: 59.2 (60.0 - 120.0)

Ingredients:
7 kg (88.6%) Maris Otter Pale Ale Malt - added during mash
500 g (6.3%) Munich Malt - added during mash
300 g (3.8%) CaraMalt - added during mash
100 g (1.3%) Torrified Wheat - added during mash
50 g (12.5%) Bobek (5.17%) - added first wort, boiled 90 m
50 g (12.5%) Aurora (8.1%) - added first wort, boiled 90 m
50 g (12.5%) Bobek (5.17%) - added after boil, steeped 45 m
50 g (12.5%) Aurora (8.1%) - added after boil, steeped 45 m
100 g (25.0%) Bobek (5.17%) - added dry to secondary fermenter - 3.5 days
100 g (25.0%) Aurora (8.1%) - added dry to secondary fermenter - 3.5 days
Safale 05

Amen.

[Manx Guy]

WOW

Looking forward to hearing how it turns out!
So all those hops blocked your filter?

As you say I'm sure it will drop clear after several months!


Guy

[jimp2003]

That looks great! If it gets down to 1.013 it will probably feel a lot heavier than that from all the hop resins.

Looking forward to hearing how this turne out.

[floydmeddler]

Cheers lads. About 2 inches of trub now on the surface of the beer. Blow pipe attached. This could get messy!

[DaveyT]

Flying the flag, Floyd!
Sounds like you had fun, too. Good lad!

[floydmeddler]

Cheers Davey. Sitting at 18c in there. Krausen just about touching the lid now. I reckon there will be a contained mess in the morning.

[seymour]

...I can't find any info on these hops being used in these quantities...

I think there's a reason for that. You're WAYYY outside of the norm there.

Can't wait to hear how it turns out!

[floydmeddler]

...I can't find any info on these hops being used in these quantities...

I think there's a reason for that. You're WAYYY outside of the norm there.

Well, all my recent beers have been pretty safe recently... something had to give!

[floydmeddler]

No signs of a blow off. In fact, the krausen has died down. Strange. Thought this would have been super vigorous. Perhaps it's because I'm fermenting at 16c-18c. OR... maybe I should have used 2 packets of yeast...

Will take a gravity reading today or tomorrow...

[seymour]

I'm sure it's fine. That's one BIG all-malt brew. Many "imperial-strength" strong ale recipes contain lots of simple sugar which ferments quicker with more obvious krausen, CO2 blasting, etc. Yours does not, so just let it keep churning away. It could take many weeks, especially at winter temps. Slow and steady wins the race!

[floydmeddler]

I'm sure it's fine. That's one BIG all-malt brew. Many "imperial-strength" strong ale recipes contain lots of simple sugar which ferments quicker with more obvious krausen, CO2 blasting, etc. Yours does not, so just let it keep churning away. It could take many weeks, especially at winter temps. Slow and steady wins the race!

Cheers Seymour. I'm happy to wait. Was giving this a 10-12 week turnaround anyway.

Dilemma: When to dry hop? When gravity steadies or 2 weeks before I plan to start drinking? With 200g of hops, it's a difficult call...

[seymour]

...Dilemma: When to dry hop? When gravity steadies or 2 weeks before I plan to start drinking? With 200g of hops, it's a difficult call...

Either way will work fine. Or a third option: you "dry-hop" by flowing through a "hop-back" on the way to bottles/keg.
/viewtopic.php?f=6&t=56133

A true hop back is used immediately post-boil at very hot temperatures, but I use mine for room-temperature finished beer with excellent results.

[floydmeddler]

A few things to think about. Cheers Seynour.

[floydmeddler]

DOH! Seems to be hanging around the 1.018 mark. Have put it in a 22c water bath to hopefully help it chug along.

Had a sneaky taste too. Considerably Slovenian already. really want to get those 200g in now!!! Be happy with another 4 or 5 points off it.

[jimp2003]

Hope it picks up Flloyd.

28l at 1.075 might be on the margins of needing a second or part of a second packet of US05 particularly if you were fermenting at 16 degrees. Its difficult to call that sort of thing though because we have all had brews like that where one pack has coped...