FTFYNurple said:I agree
Post results
Varis said dry hopping tweaks had seen the brewing team settle on an optimal mix of Galaxy, Mosaic and Amarillo.
“Funnily enough, of those hops that we’ve settled on, none of them are in Hop Hog,” he said.
Yeah it seems it changes a bit. Amarillo has been mentioned by Brendan as being in Hop Hog in previous articles. I believe the most recent harvest of Amarillo was not as good as previous years so there may be a shortage.N3MI said:FWIW This article has an interesting quote regarding the hops in hop hog. No Amarillo apparently.
jimmy_jangles said:On my to brew next list for sure, it's been about a year since I brewed it last.....glorious!
Nice, cheers guys. I too am brewing this in the coming weeks. I've had lagers on tap for the last few months and am craving hops big time!Fraser's BRB said:Just tapped my first attempt at this one, for testing purposes you understand, don't want to over carb it after all and it is a school night.
Dano, you're a genius. This is delicious. Great recipe, will brew again.
Forgive my ignorance, what do I need to change to do a 23ltr batch in th GF ?danestead said:After having a taste of version #4, personally I think it needs more aroma, has a pretty bad astringency and possibly a tad dry. Other than that, I think it's where I want it. The judges in the WASABC mentioned more aroma needed, astringency, too many esters, acetaldehyde and hop flavour too low.
The updated recipe to be brewed next (version #5) has doubled the 0 minute and dry hopping amounts, uses tap water rather than RO/DI water made up with salts to fix the astringency problems and uses wy1056 to try drop the esters that the judges are noticing (I can't notice them but the likelyhood is that I just think that is the hops giving those aromas). I've left the 15 minute flavour hops the same as I think it closely reflects that of the Feral Hop Hog. I've also very slightly changed the mash schedule to a 67 degree rest.
With any luck, this will be the end of the tweaking.
Enjoy, and if you brew it, let me know how it turns out.
:icon_cheers:
Recipe: Dano's Hop Hog Clone (Recipe 5)
Equipment-------------
20L Braumeister
Recipe Specifics
----------------
Batch Size (L): 26.00 Post Boil
Total Grain (Kg): 6.12
Anticipated OG: 1.058 Plato: 14.30
Target FG: 1.014
Anticipated EBC: 14.1
Anticipated IBU: 49.1 Tinseth
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Alc by Volume: 5.8%
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
87.5 5.35 kg. Barrett Burston - Ale Malt Australia 1.038 6
10.0 0.61 kg. Weyermann Munich I Germany 1.038 15
2.5 0.15 kg. Weyermann Caramunich II Germany 1.035 125
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Magnum Pellet 10.59 32.5 60 min.
15.00 g. Amarillo Pellet 7.79 5.9 15 min.
15.00 g. Cascade Pellet 5.68 4.3 15 min.
15.00 g. Centennial Pellet 8.30 6.3 15 min.
36.40 g. Amarillo Pellet 7.79 0.0 0 min.
36.40 g. Cascade Pellet 5.68 0.0 0 min.
36.40 g. Centennial Pellet 8.30 0.0 0 min.
Once the boil is up and the 0 minute hops are added, I immediately immersion chill to 70 deg to lock in the IBU's and stop isomerisation, then do a whirlpool for 15 mins prior to plate chilling into the fermenter. On revision 1 I didn't immersion chill straight away which resulted in a large overshoot in IBU's.
50.00 g. Cascade Pellet 5.68 0.0 Dry Hop
50.00 g. Centennial Pellet 8.30 0.0 Dry Hop
50.00 g. Amarillo Pellet 7.79 0.0 Dry Hop
Dry hop for approximately 4 days toward the end of fermentation.
Yeast
-----
Starter of Fermentis US-05 American Ale, Wyeast 1056 or White Labs 001.
Fermented at 18 degrees. Diacetyl rest at 22 degrees once gravity hits 1.020.
Mash Schedule
-------------
Dough In Temp: 38 Time: 0
Saccharification Rest Temp: 67 Time: 60
Additional Rest Temp: 72 Time: 10
Mash-out Rest Temp: 76 Time: 10
Sparge Temp: 76 Time: 0
Water-------
Perth tap water put through a sediment and carbon filter.
Mash PH adjusted to 5.4 (room temp.) with Lactic Acid.
My initial attempts used RO/DI water built to a specific profile with salts but it appears this was causing an astringency.
If you can wait until Monday I can send you what I copied across into BS from this thread. I haven't made it yet though.doctr-dan said:Forgive my ignorance, what do I need to change to do a 23ltr batch in th GF ?
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