FYI - I just completed an imperial porter w/Conan (3rd gen). It started @ 1.093 and rose to 75 after two days (very active) before I noticed, dropped it down to 68-69 and let it go. It appeared to have stopped @ 1.018 (14 days) so I applied heat to 74. After a few more days, it dropped to 1.014 and that is where I shall leave it.
There was a lot of noise in this thread, glad it died-down.
I will work on the water profile, starting with RO and bump-up the Chloride. Other than fermenting with the Vermont strain @ low temps, heavy whirlpool and dry hopping, what else ya got to tweak the kit recipe?
"In the Las Vegas Valley, the two nontoxic minerals that cause our hard water are calcium and magnesium. The hardness of Las Vegas Valley Water District water is 302 parts per million (ppm) or 18 grains per gallon, categorized as "very hard.""
So that would be ~ 2:5 ratio of Chloride to Sulfate or too heavy on the sulfate?
braufessor - I am a water novice, beyond filtering the mash and sparge water (charcoal filter), I do not do anything. My Las Vegas water is hard but makes a good IPA.
I like the soft mouth feel of the NEIPAs and would l like to replicate it if possible.
Can you simply break-down what I need (and perhaps where to get it) to build my water profile to softe
CaCl, Gypsum, Sulfate and Chloride?
Calcium in the 80-90-100 kind of range. Simple solution - 1 tsp each of CaCl and Gypsum to each 5 gallons of 100% RO water used in mash and sparge. No acid needed. That gets you in the ball park - around 120-140 each of sulfate and Chloride with that strategy.
Please break this down - you lost me after 'no acid needed'.
I usually kill the flame, let the wort cool down a bit (20 minutes) then hit it with the flameout hops @ 190-180 then again when it drops to 170 ish. Chilling is pretty quick after that via plate chiller.
Here is the hop schedule:
10.00 ML Hop Shot [3.35 %] - Boil 60.0 min Hop 6 92.9 IBUs ---- 2.00 oz Simply Select Hop Blend [6.60 %] - Steep Hop 7 9.1 IBUs 1.00 oz Amarillo [8.20 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs 1.00 oz Columbus (Tomahawk) [13.40 %] - Steep/Wh Hop 9 0.0 IBUs 1.00 oz Columbus (Tomahawk) [13.40 %] - Steep/Wh Hop 10 9.2 IBUs 1.00 oz Simply Select Hop Blend [6.60 %] - Steep Hop 11 0.0 IBUs 0.50 oz Apollo [17.70 %] - Steep/Whirlpool 0.0 Hop 12 0.0 IBUs 0.50 oz Apollo [17.70 %] - Steep/Whirlpool 15.0 Hop 13 6.1 IBUs 0.50 oz Centennial [8.70 %] - Steep/Whirlpool 0 Hop 14 0.0 IBUs ---- 1.00 oz Simply Select Hop Blend [6.60 %] - Dry H Hop 16 0.0 IBUs 0.50 oz Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs 0.50 oz Centennial [8.70 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs 0.50 oz Columbus (Tomahawk) [13.40 %] - Dry Hop Hop 19 0.0 IBUs 0.25 oz Apollo [17.70 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs ---- 1.00 oz Simply Select Hop Blend [6.60 %] - Dry H Hop 21 0.0 IBUs 0.50 oz Amarillo [8.40 %] - Dry Hop 4.0 Days Hop 22 0.0 IBUs 0.50 oz Centennial [8.70 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs 0.50 oz Columbus (Tomahawk) [13.40 %] - Dry Hop Hop 24 0.0 IBUs 0.25 oz Apollo [17.70 %] - Dry Hop 4.0 Days Hop 25 0.0 IBUs
I have brewed Norther Brewers "Off the Topper" Heady Topper clone a few times now and have one kit left in the freezer. This clone has never been 'juicy' to me but a solid hop forward beer. A great brew, but with all of the NEIPA talking happening now, I would like to tweak the recipe to change it up a bit - make a juicy IPA.
Grains & Sugars: -- 12 lb Fawcett Pearl Malt -- 12 oz Baird’s Light Carastan Malt -- 12 oz White Wheat Malt -- 1 lbs Brun Leger sugar
Hops: Hopshot, Columbus, Simcoe, Amarillo, Centennial, Apollo
How do I make this a juicy IPA? Add to the grain bill, substitute hops (Citra / Mosaic) or?
Out of the fermenter, it tastes sweet to me. Not too bad, but a little sweeter than expected.
This recipe also calls for 4-5 ounces of roasted cacao and 4-5 ounces of ground course coffee. I don't think either will have much impact on sweetness. Both will be added @ ambient temperature for 3-4 days.