The Hop + Grain stock a wide variety of malts and adjuncts from these brands and others, so just ask us if there’s something you need and can’t find it here or in our online store. Don’t be fooled, “Caramunich” is just the name Weyermann give their medium crystal malts! The Hop + Grain We’ve created a chart of brand equivalents to help you pick the right grains when recipes use specific brand names. We try to use consistent names for all malts we stock to make it easier to pick. I want an IPA that is brewed to my taste, and one I’m happy to call my own.Every maltster has their own terminology. I’m sending this beer along with the Milk Chocolate Stout to a couple competitions, so we’ll see what some judges have to say. Examples: steep specialty grains at 168F for 20 minutes, Ferment at 68F for 14 days, etc. This is definitely a recipe I’m going to keep working on tweaking. Enter any specific brewing steps needed to reproduce this recipe. Next time around I’ll probably toss a little Cascade in the dry hop to add some floral qualities, but that’s about it. Overall, it’s an excellent IPA, and there isn’t much I’d change. Lots of heavy citrus flavors, some crackery malt character, and a clean bitterness at the end. It’s a fairly complex hop aroma, but the citrus is really what hits you in the face. It could be a little clearer, but nothing I’m stressing over. A very clear pale orange color with a big white head.
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The appearance is exactly what I was shooting for. It was pretty tasty right off the bat, but it wasn’t until around 10 days in the keg did the hop flavors ‘clean up’ (for lack of a better term). Surprising, this beer took a little longer to ‘come together’ than I thought it would. Finally, I crashed them both, and racked to clean kegs with some gelatin. After a week, I racked before fermenters to CO2-purged kegs, and tossed in the dry hops for another week. Anyway, these fermented pretty quickly, as 090 always does. So basically, I start these beers right at 64F, and go up from there. The fridge will climb to 18C (64.4F) before kicking on and cooling to 17.2C. On brew day, steep the sour mash along with the wheat and dextrin malt grains in 3 gallons (11.4 L) of water at 152 ✯ (67 ✬) for 30 mins. (85 g) 2-row pale malt in a pint of 150 ✯ (66 ✬) water, then cover and let sit for 23 days. I say I set the fridge at 17.2C (63F), but there’s a 0.8C temp differential. For the sour mash, start 23 days in advance. I started these beers where I start all my WLP090 fermentations, at 17.2C.
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This beer got a 15 minute hot whirlpool before I kicked on the chilling water, and brought the beer down to 62-64F (It was one of the two, I really don’t remember.) I split a big starter of WLP090 in two, and pitched it along with a healthy dose of O2 before buttoning up the fermenters.Ģoz ea Centennial/Simcoe & 1oz ea Mosaic/CTZ 0ĭH1. I mashed in at 152* for 60 minutes, sparged, and boiled for 60 minutes. Our gorgeous fall continues, and I’m enjoying my brew days more and more.
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I didn’t overload the kettle with hops, but I’m piling them on pretty heavy in the dry hops (4.25oz per 6gal.) From there I decided on some Mosaic for the fruitiness, and CTZ and Amarillo for complexity. I finally settled in on making Centennial and Simcoe the feature hops for this beer, with the goal of getting a really big citrus aroma. Choosing what hop profile I want is the harder part for me I’m like a kid in a candy store with too many options. I look for every excuse to use English crystal over domestic these days. I like some Munich and Victory in my IPAs to give the malt a little backbone, and I’m a big fan of English crystal malts. Light on the crystal, fairly light in color, north of 7% ABV, and tons of hops. I decided early on I wanted this beer to be decidedly west-coast. Also, we’re going to be camping this Thanksgiving with the in-laws, so I’m going to make this a 10 gallon batch, and bring a keg out for the weekend. Provided as a guide for choosing to switch to Gladfield in your recipes. We have attempted to pair the most similar malts both in color and how they are produced. Ratio’s offered as a guideline for substituting Gladfield malts with other malt products. The timing is good, as now is also a good time to finish using up the remainder of my 2012 hops before the new 2013 ones come in. We have a table below that has the information needed to help with a seamless transition. Between brewing a lot of clone IPAs, and then beers for the wedding, it’s been awhile since I’ve brewed an IPA of my own.