[brewsumore]

I told Narcout I'd be happy to post this adaptation, and I think this is worth sharing.  I based it on other threads from folks who communicated with Vinnie, as well as from the Zymurgy clone recipe, so kudos to Brandon and others for their talent and notes to forums.  I'm a batch sparger.

I just racked to kegs and added the dry hops, and it tasted phenomenal already.  I pitched yeast at 64F, held it there for 30 hrs, then up to 65F, and after 7 days up to 66F for 79% attenuation.  The West Coast Ale yeast is very clean/neutral, and flocculates better than US-05, although much slower to attenuate.  It takes a full 2 weeks to ferment dry.  Still, it will be my new house yeast for IPA and PA.

Apologies to 5 gallon batch brewers - I am sharing this as an 11.5 gal batch, since the ingredient amounts aren't so fractional this way.  Although I had planned to leave behind 1/2 gal of wort in the kettle along with break material and hop spooge, I ended up collecting most of the wort, first carefully strained through a fine mesh strainer to omit most break material from entering my fermenters.

I think I will now go add the oak chips since I want to see what that adds.  I've never used untoasted oak before.

The IBUs are in line with previous brewers' take on bumping up from Blind Pig's actual, which I believe is 61 calculated IBUs.  Based on my taste of it today I'm glad I did.  I let the 0 minute hops addition steep 10 minutes before chilling the wort.  Pre-dry-hop it still isn't over the top hoppy.  I'm going to keg hop 4 days at 65F and then 4 - 5 days at 35F.

The reason my hop alpha %'s are odd is because I use the potency loss function in ProMash. 

Based on my own tastes I slightly decreased the amount of chinook as bittering hops from the Zymurgy clone, and increased slightly the carapils since I like a bit of body even in my IPAs, both ideas that Brandon also suggested he might try in future brews of his take.    From what I've seen, the wheat malt is optional.  I left it in there for what I still believe adds foam positive results.

Here's mine:

06-15-2014  Blind Pig IPA Clone

A ProMash Brewing Session Report
--------------------------------


Recipe Specifics
----------------

Batch Size (Gal):        11.50    Wort Size (Gal):  11.50
Total Grain (Lbs):       24.00
Anticipated OG:          1.060    Plato:            14.69
Anticipated SRM:           5.7
Anticipated IBU:          82.2
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Actual OG:  1.059   Plato: 14.51
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  4.85      by Volume:  6.20  From Measured Gravities.
ADF:            78.9      RDF         65.6  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash:  59.79
Actual Points From Mash:       59.69


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 85.4    20.50 lbs. Pale Malt(2-row)              America        1.037      2
  4.2     1.00 lbs. Wheat Malt                    America        1.038      2
  4.2     1.00 lbs. Crystal 40L                   America        1.034     40
  6.3     1.50 lbs. Caramel Pils Malt             Belgium        1.034      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.10 oz.    Chinook                           Pellet   7.56  32.4  60 min.
  1.10 oz.    Columbus                          Pellet  13.94  31.3  60 min.
  0.50 oz.    Cascade                           Pellet   4.12   2.1  30 min.
  1.90 oz.    Amarillo                          Pellet   8.25  16.3  30 min.
  2.00 oz.    Amarillo                          Pellet   8.25   0.0  0 min.
  2.00 oz.    Cascade                           Pellet   4.12   0.0  0 min.
  2.00 oz.    Centennial                        Pellet   7.80   0.0  0 min.
  2.00 oz.    Simcoe                            Pellet  13.00   0.0  0 min.
  2.00 oz.    Amarillo                          Pellet   8.25   0.0  Dry Hop
  2.00 oz.    Cascade                           Pellet   4.12   0.0  Dry Hop
  2.00 oz.    Centennial                        Pellet   7.80   0.0  Dry Hop
  2.00 oz.    Columbus                          Pellet  13.94   0.0  Dry Hop


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.25 Tsp    Wyeast Yeast Nutrient          Other     10 Min.(boil)
  1.50 Unit(s)Whirfloc                       Fining     5 Min.(boil)


Yeast
-----

Mangrove Jack M-44 U.S. West Coast Ale


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:   24.00
Water Qts:   40.17 - Before Additional Infusions
Water Gal:   10.04 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.67

Tun Thermal Mass:      0.00
Grain Temp:              65 F


Saccharification Rest Temp: 153  Time:  75

Sparge Temp:                168  Time:  10


Total Mash Volume Gal:    11.96  - After Additional Infusions




Notes
-----

To soften hop edge/punch, you can add 1 oz untoasted American oak chips/cub
es per 5 gal, although adding oak has been discontinued by Russian River. 
Steam them for 15 minutes and add in hop bag to keg ~10 days.

[brewsumore]

Oh yeah,  I treated my mash and sparge water, hitting very close to Bru'n Water's "Yellow Bitter" profile, with ~5.35 pH for the mash.

[69franx]

Thanks, looks like a recipe I will have to schedule down the line


Sent from The Alpine Brewery using Tapatalk

[ultravista]

bazinga

[brewsumore]

Additional info regarding a verified clone recipe:

Purportedly per “Hops” book, and per Vinnie as written in Zymurgy:
For 5 gallons...

4.44 kg 2-row = 9.8 lb
185 g Crystal 40 L = 6.5 oz
142 g dextrin malt = 5 oz.
Mash at 153-154 F

0.25 oz CTZ (16%) and 0.5 oz Chinook (13%) @ 90 min
0.5 oz Amarillo (7.5%) @ 30 min
0.5 oz each Cascade, Amarillo, Centennial, Simcoe @ 0 min
0.5 oz each Cascade, Amarillo, CTZ dry-hop for 10 days

California Ale Yeast

OG 1.057, FG 1.013, IBU 62

and the thread I referenced:

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=11499&sid=2eec6194dcce4395567aeac1b46b7ebe

Also, I did add untoasted oak chips.  Lacking marbles (that's right, I've lost my marbles ) I steamed a couple shot glasses with the oak chips, and used one in each nylon hop bag to weight down the oak chips to below the surface of the beer in the keg.

I didn't want to chance adding the oak chips dry as I've seen reported by another brewer.

[brewinhard]

When my buddy brews this recipe he adds the oak chips (sanitized of course) directly to the fermenter along with his wort for the entire primary fermentation time.  He believes it adds a smoother, more rounded oakiness which complements the malt and hops.  Plus the yeast get to play around in wood too!

[brewsumore]

When my buddy brews this recipe he adds the oak chips (sanitized of course) directly to the fermenter along with his wort for the entire primary fermentation time.  He believes it adds a smoother, more rounded oakiness which complements the malt and hops.  Plus the yeast get to play around in wood too!

Yeah, I was afraid that I missed the boat on that aspect.  Per the linked thread I gave above, Brandon said he added them dry to the fermenter - I wasn't sure if that was pre- or post-ferment.  I wonder if I should pull them from the keg.  Since they didn't go thru ferment I wonder if they will actually detract from the beer added post ferment.

I'm just so used to the way you normally use toasted oak, which is normally in secondary or keg, so I misinterpreted the use of untoasted oak.

However, I did read an online article about use of oak in beer that identified untoasted going in post-ferment.

[brewinhard]

Ahhhh....have no worries.  Oak in secondary (or keg) will be just fine.  Just follow the timeline and your tastebuds for guiding you as to when the oak has done its thing. 

[brewsumore]

yeah, thanks.  I guess the jitters are from knowing how completely different the purposes and attributes are of using oak during the ferment vs post-ferment for wine.

[brewsumore]

bazinga

Just tapped this.  Your comment pretty much explains the results.  Also wowser, slurp-a-licious, bahama mama!

I dry-hopped and oaked simultaneously in the keg for 9 days, first few days ~68F, last five days at 34-35F, and then let it carb and mature for a week.

The steamed oak chips added submerged in the keg did take the edge off the abundance of hops very nicely, giving the beer additional smoothness while still a ton of hop taste and firm but not puckering bitterness, and no obtrusive oak flavor.  I would happily use them again, and added in the same manner as I did.