Dano's All Grain Feral Hop Hog Clone

[Fraser's BRB]

Forgive my ignorance, what do I need to change to do a 23ltr batch in th GF ?

There you go.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dano's Hop Hog Clone
Brewer: BRB
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 12.96 l
Post Boil Volume: 12.13 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.05 l
Estimated OG: 1.056 SG
Estimated Color: 13.8 EBC
Estimated IBU: 38.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.673 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 87.5 %
0.648 kg Munich Malt (17.7 EBC) Grain 2 10.0 %
0.162 kg Caramunich Malt (110.3 EBC) Grain 3 2.5 %
30.00 g Magnum [12.00 %] - Boil 60.0 min Hop 4 25.6 IBUs
15.00 g Amarillo [9.20 %] - Boil 15.0 min Hop 5 4.9 IBUs
15.00 g Cascade [5.50 %] - Boil 15.0 min Hop 6 2.9 IBUs
15.00 g Centennial [10.00 %] - Boil 15.0 min Hop 7 5.3 IBUs
36.40 g Amarillo [9.20 %] - Boil 0.0 min Hop 8 0.0 IBUs
36.40 g Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
36.40 g Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.9 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 11 -
50.00 g Amarillo [9.20 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
50.00 g Cascade [5.50 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
50.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.484 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 28.59 l of water at 71.1 C 67.0 C 60 min
Mash Step Add -0.00 l of water at 72.0 C 72.0 C 10 min
Mash Out Heat to 75.0 C over 4 min 75.0 C 10 min

Sparge: Batch sparge with 1 steps (Drain mash tun ) of 75.6 C water
Notes:
------
Caramunich 2 150g


Edit: Ignore the water volumes, only the mash step temps are relevant in this case.

 

[danestead]

G'day guys,

I've had my latest version on tap a few weeks now. It has come out OK but it has some astringency. I thought I had solved my astringency issues but I'm starting to wonder if it is anything to do with the soft boil on the Braumeister. I'm hoping to borrow a mates gas kettle to do the boil on for the next batch to see if a stronger boil affects the astringency.

Cheers.

 

[Dan Pratt]

G'day guys,

I've had my latest version on tap a few weeks now. It has come out OK but it has some astringency. I thought I had solved my astringency issues but I'm starting to wonder if it is anything to do with the soft boil on the Braumeister. I'm hoping to borrow a mates gas kettle to do the boil on for the next batch to see if a stronger boil affects the astringency.

Cheers.

dano, Ive been boiling on the 20lt BM for 5 yrs now and would not put astringency down to any form of boil whether it be on the low side.

 

[danestead]

dano, Ive been boiling on the 20lt BM for 5 yrs now and would not put astringency down to any form of boil whether it be on the low side.

I wouldn't have thought the boil would affect astringency either, but I'm pretty much out of options, so I thought I could give it a try.

Do you brew many very hoppy and bitter beers? How do they turn out? I'm not really sure what else I may be doing wrong. The only thing I could think of is mash PH, but I test with what is advertised as a quality meter, and adjust the PH with lactic acid.

 

[Killer Brew]

I have been getting some astringency using my Grainfather also. Think possibly from oversparging? Am going to leave last running out and either take less volume or a slight efficiency hit.

 

[Dan Pratt]

I wouldn't have thought the boil would affect astringency either, but I'm pretty much out of options, so I thought I could give it a try.

Do you brew many very hoppy and bitter beers? How do they turn out? I'm not really sure what else I may be doing wrong. The only thing I could think of is mash PH, but I test with what is advertised as a quality meter, and adjust the PH with lactic acid.

80% of my beers are hoppy pales or IPAs with ibu ranging from 40-80+ with the dipas.

Id be thinking water and possibly sparge. I used to mash with 25lts and sparge with 5lts for a typical pale ale, now its pretty much full volume at 29lts and a 1lt rinse.

Have you read the bjcp flashcards for off flavours? There is a section on astringency.

 

[danestead]

I have been getting some astringency using my Grainfather also. Think possibly from oversparging? Am going to leave last running out and either take less volume or a slight efficiency hit.

I only ever sparge about 3-5L and have previously tested the final sparge PH and gravity and all has been fine so I kind of assumed that wasn't my problem.

 

[danestead]

80% of my beers are hoppy pales or IPAs with ibu ranging from 40-80+ with the dipas.
Id be thinking water and possibly sparge. I used to mash with 25lts and sparge with 5lts for a typical pale ale, now its pretty much full volume at 29lts and a 1lt rinse.
Have you read the bjcp flashcards for off flavours? There is a section on astringency.

I've read very extensively on astringency! I use RO water for sparging, so I could try just tap water, but in theory, the RO would be better.

I could try a no sparge brew also.

 

[Dan Pratt]

I'm using rain water. Does the RO ever need the filter replaced?

 

[danestead]

I'm using rain water. Does the RO ever need the filter replaced?

Yep it does. I have a high quality, Australian made, RO system that I use for my aquarium. The filters are changed when they are due.

 

[Dan Pratt]

Taking a step back. Can you describe the flavour/astringency?

 

[danestead]

Taking a step back. Can you describe the flavour/astringency?

Yep, astringent. Like sucking on a tea bag. I used to get it quite harsh, but since changing my water it hasn't been as bad. I tend to pick up on astringency quite easily now that I know what it is and how much it's annoyed me. I pick up on it in various commercial beers occasionally as well. I remember Newstead Brewing Co. had it pretty bad in some of their beers a year or so ago, also Bootleg have had issues, but I think they are on top of the astringency now.

 

[Autopilot]

So I saw a guy post up these pics on a FB beer group.

Using that info and info from Ferals website, I came up with this recipe.

5.10 kg Pale Malt, Ale (3.0 SRM) 97.0 %
160 g Caramel/Crystal Malt - 60L (60.0 SRM) 3.0 %
20.00 g EKG [5.00 %] - Boil 60 mins 10.6 IBUs
Whirlfloc Tablet (Boil 15.0 mins)
80.00 g Centennial [10.00 %] Whirlpool 10mins 15.3 IBUs
80.00 g Simcoe [13.00 %] Whirlpool 10 mins 19.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
35.00 g Centennial [10.00 %] - Dry Hop 3.0 Days
35.00 g Citra [12.00 %] - Dry Hop 3.0 Days
23.00 g Amarillo [9.20 %] - Dry Hop 3.0 Days
23.00 g Simcoe [13.00 %] - Dry Hop 3.0 Days
Mash at 65ºC for the extra attenuation needed for a FG of 1.008
Ferment at 18ºC
This is for a 23 Litre batch at 70% bhe.

 

[Moad]

Absolute cracker Dano, just poured my first attempt on your recipe next to the real thing from a bottle. I found an issue with my system that meant I was mashing a degree or two high so mine is a little fuller bodied and a few EBC darker. I think this took away from the hop flavour slightly, I get more orange citrus from the real thing which could just be different crops of Amarillo or it could be the fuller body. Mine is a little more bitter as well, I think mine would tip in to IPA territory which Hop Hog borders. I think I actually prefer the clone, little bit more going on. In saying that I will dry it out and ease up on the caramunich a touch to see if I can dial it right in. Thanks very much for the recipe


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hop Pig
Brewer: Toad
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 147.62 l
Post Boil Volume: 128.13 l
Batch Size (fermenter): 120.00 l
Bottling Volume: 115.00 l
Estimated OG: 1.058 SG
Estimated Color: 14.5 EBC
Estimated IBU: 54.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
26.50 kg Pale Malt, Ale (Barrett Burston) (5.9 Grain 1 90.0 %
2.05 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.0 %
0.90 kg Caramunich II (Weyermann) (124.1 EBC) Grain 3 3.1 %
145.00 g Magnum [12.00 %] - Boil 60.0 min Hop 4 36.3 IBUs
72.00 g Amarillo [9.20 %] - Boil 15.0 min Hop 5 6.9 IBUs
72.00 g Cascade [5.50 %] - Boil 15.0 min Hop 6 4.1 IBUs
72.00 g Centennial [10.00 %] - Boil 15.0 min Hop 7 7.4 IBUs
186.00 g Amarillo [9.20 %] - Steep/Whirlpool 0 Hop 8 0.0 IBUs
168.00 g Cascade [5.50 %] - Steep/Whirlpool 0. Hop 9 0.0 IBUs
150.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 10 0.0 IBUs
6 pkg Safale American (DCL/Fermentis #US-05 Yeast 11 -
250.00 g Amarillo [9.20 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
250.00 g Cascade [5.50 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
250.00 g Centennial [10.00 %] - Dry Hop 4.0 Day Hop 14 0.0 IBUs


Mash Schedule: Hop Hog Mash Steps
Total Grain Weight: 29.45 kg
----------------------------
Name Description Step Temperatu Step Time
Mash In Add 88.35 l of water at 40.6 C 38.0 C 0 min
Mash Step Add 0.00 l of water at 67.0 C 67.0 C 60 min
Mash Step Add 0.00 l of water at 72.0 C 72.0 C 10 min
Mash Step Add 0.00 l of water at 78.0 C 78.0 C 10 min

Sparge: Fly sparge with 88.77 l water at 78.0 C
Notes:
------



Mine on the right

 

[danestead]

Good to see a couple of people above enjoying my clone.

I've taken a step back from AHB in the recent year or so as life got busy with the addition of a kid so I haven't brewed this in ages. That's in part due to continuing issues with astringency (might be something I'm doing as others haven't reported the same from their systems) and more recently DMS (think it was coming from an infection, which I think I might have fixed).

I just opened the freezer to get some hops out for a Kölsch and I saw all my yummy American hops, so I think I'm going to have to give this recipe another crack.

Cheers guys.

 

[Yob]

Do you have to add coke to it now?

 

[danestead]

Do you have to add coke to it now?

No, but I probably won't be shipping it refrigerated anymore!

 

[danestead]

I brewed this the other week and it's now in the keg carbing up. It's about half carbed and so far tastes pretty good. I only used about half the dry hops compared to my recipe because I think they were contributing to my astringency problems. The beer tastes pretty good as I said, but I don't think I'm a big fan of centennial. When I opened the hops to weigh them out I caught a whiff of an aroma/taste I've noticed before and not liked. Next batch I think I'll cut the centennial out to try tweak this recipe to my liking. I don't think I can taste any DMS either. I think that issue may have been an infection somewhere cold side like kegs or tap lines. I've given them a thorough clean and in 3 batches the DMS has reduced dramatically or disappeared.

Cheers guys.

 

[PrizeFightinYeti]

So I saw a guy post up these pics on a FB beer group.

Using that info and info from Ferals website, I came up with this recipe.

5.10 kg Pale Malt, Ale (3.0 SRM) 97.0 %
160 g Caramel/Crystal Malt - 60L (60.0 SRM) 3.0 %
20.00 g EKG [5.00 %] - Boil 60 mins 10.6 IBUs
Whirlfloc Tablet (Boil 15.0 mins)
80.00 g Centennial [10.00 %] Whirlpool 10mins 15.3 IBUs
80.00 g Simcoe [13.00 %] Whirlpool 10 mins 19.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
35.00 g Centennial [10.00 %] - Dry Hop 3.0 Days
35.00 g Citra [12.00 %] - Dry Hop 3.0 Days
23.00 g Amarillo [9.20 %] - Dry Hop 3.0 Days
23.00 g Simcoe [13.00 %] - Dry Hop 3.0 Days
Mash at 65ºC for the extra attenuation needed for a FG of 1.008
Ferment at 18ºC
This is for a 23 Litre batch at 70% bhe.

Forgive my ignorance, but is that the former owner of Feral?