There seems to be the odd Hop Hog Clone thread floating about at the moment however here are the details of my attempt/s.
The top part of this post is the most up to date version I plan on brewing next. It has some adjustments to better it based on my own and competition judges feedback. Below that is the original post I started this thread with.
Current version is #5
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
-----
[SIZE=10.5pt]Starter of Fermentis US-05 American Ale, Wyeast 1056 or White Labs 001.[/SIZE]
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.
--------------------------------------------------------------------------------------------
Original post
My first attempt was designed based on some knowns, some tips offs and some guesses. In a side by side test of my first Hop Hog Clone attempt with an actual Feral Hop Hog stubbie, the following were noted.
[SIZE=10pt]· [/SIZE]Aroma - was spot on during the first few days of dry hopping however had changed by the time it was kegged
[SIZE=10pt]· [/SIZE]Appearance - colour was spot on and slightly hazy like the real deal
[SIZE=10pt]· [/SIZE]Flavour - spot on however it was mildly over bitter
[SIZE=10pt]· [/SIZE]Mouthfeel - spot on
[SIZE=10pt]· [/SIZE]Impression - A little too bitter and the aroma wasn't true to the real deal however all other parameters were spot on to my friend and my taste
Overall I was very very impressed at my first attempt. Details of my slightly altered second revision (which is to be my WA Xmas in July Case Swap case) are below. The below version is not current. For the current version, refer to 'Recipe 3' at the top of this post.
Recipe: Dano's Hop Hog Clone (Recipe 2) - This is not the current version - Refer Recipe 3, above
Equipment
-------------
20L Braumeister
Recipe Specifics
----------------
Batch Size (L): 25.00 (post boil)
Anticipated OG: 1.059
Anticipated FG: 1.015
Anticipated EBC: 15.6
Anticipated IBU: 54.8 (more than the Feral website's 48 IBU - yes)
Mash Efficiency: 82 %
Wort Boil Time: 90 Minutes
Alc by Volume: 5.8%
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
85.8 4.87 kg. Barrett Burston - Ale Malt Australia 1.038 6
10.0 0.57 kg. Weyermann Munich I Germany 1.038 15
4.2 0.24 kg. Weyermann Caramunich II Germany 1.035 125
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
27.00 g. Magnum Pellet 10.28 29.4 60 min.
10.00 g. Amarillo Gold Pellet 8.62 4.5 15 min.
10.00 g. Cascade Pellet 7.93 4.2 15 min.
10.00 g. Centennial Pellet 9.33 4.9 15 min.
10.00 g. Citra Pellet 12.00 6.3 15 min.
10.00 g. Simcoe Pellet 10.40 5.5 15 min.
Once the boil is up I immediately immersion chill to 70 deg to lock in the IBU's then do a whirlpool/stand 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 (even though I based that recipe on 48).
8.00 g. Amarillo Gold Pellet 8.62 0.0 Dry Hop
8.00 g. Cascade Pellet 7.93 0.0 Dry Hop
8.00 g. Citra Pellet 13.20 0.0 Dry Hop
8.00 g. Centennial Pellet 9.33 0.0 Dry Hop
8.00 g. Simcoe Pellet 9.89 0.0 Dry Hop
Dry hop for 3 days toward the end of fermentation in hop bag then remove (revised procedure).
Yeast
-----
Fermentis US-05 American Ale
Fermented at 18 degrees.
Mash Schedule
-------------
Dough In Temp: 38 Time: 20
Intermediate Rest Temp: 67 Time: 60
Saccharification Rest Temp: 72 Time: 10
Mash-out Rest Temp: 78 Time: 10
Sparge Temp: 78 Time: 0
Water
-------
RO/DI water built up to the following profile.
Calcium 110
Magnesium 20
Sodium 15
Sulphate 250
Chloride 50
My first revision only used a little CaCl2 and CaSO4 to bring the mash PH down and achieve a Cloride / Sulphate ratio of 1:1.
This revision is being brewed next week and as I said, it will be in the WA Xmas in July Case Swap (plus revision 3 will be in the Perth Royal Show) so hopefully I can get some unbiased feedback.
Cheers
The top part of this post is the most up to date version I plan on brewing next. It has some adjustments to better it based on my own and competition judges feedback. Below that is the original post I started this thread with.
Current version is #5
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
-----
[SIZE=10.5pt]Starter of Fermentis US-05 American Ale, Wyeast 1056 or White Labs 001.[/SIZE]
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.
--------------------------------------------------------------------------------------------
Original post
My first attempt was designed based on some knowns, some tips offs and some guesses. In a side by side test of my first Hop Hog Clone attempt with an actual Feral Hop Hog stubbie, the following were noted.
[SIZE=10pt]· [/SIZE]Aroma - was spot on during the first few days of dry hopping however had changed by the time it was kegged
[SIZE=10pt]· [/SIZE]Appearance - colour was spot on and slightly hazy like the real deal
[SIZE=10pt]· [/SIZE]Flavour - spot on however it was mildly over bitter
[SIZE=10pt]· [/SIZE]Mouthfeel - spot on
[SIZE=10pt]· [/SIZE]Impression - A little too bitter and the aroma wasn't true to the real deal however all other parameters were spot on to my friend and my taste
Overall I was very very impressed at my first attempt. Details of my slightly altered second revision (which is to be my WA Xmas in July Case Swap case) are below. The below version is not current. For the current version, refer to 'Recipe 3' at the top of this post.
Recipe: Dano's Hop Hog Clone (Recipe 2) - This is not the current version - Refer Recipe 3, above
Equipment
-------------
20L Braumeister
Recipe Specifics
----------------
Batch Size (L): 25.00 (post boil)
Anticipated OG: 1.059
Anticipated FG: 1.015
Anticipated EBC: 15.6
Anticipated IBU: 54.8 (more than the Feral website's 48 IBU - yes)
Mash Efficiency: 82 %
Wort Boil Time: 90 Minutes
Alc by Volume: 5.8%
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
85.8 4.87 kg. Barrett Burston - Ale Malt Australia 1.038 6
10.0 0.57 kg. Weyermann Munich I Germany 1.038 15
4.2 0.24 kg. Weyermann Caramunich II Germany 1.035 125
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
27.00 g. Magnum Pellet 10.28 29.4 60 min.
10.00 g. Amarillo Gold Pellet 8.62 4.5 15 min.
10.00 g. Cascade Pellet 7.93 4.2 15 min.
10.00 g. Centennial Pellet 9.33 4.9 15 min.
10.00 g. Citra Pellet 12.00 6.3 15 min.
10.00 g. Simcoe Pellet 10.40 5.5 15 min.
Once the boil is up I immediately immersion chill to 70 deg to lock in the IBU's then do a whirlpool/stand 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 (even though I based that recipe on 48).
8.00 g. Amarillo Gold Pellet 8.62 0.0 Dry Hop
8.00 g. Cascade Pellet 7.93 0.0 Dry Hop
8.00 g. Citra Pellet 13.20 0.0 Dry Hop
8.00 g. Centennial Pellet 9.33 0.0 Dry Hop
8.00 g. Simcoe Pellet 9.89 0.0 Dry Hop
Dry hop for 3 days toward the end of fermentation in hop bag then remove (revised procedure).
Yeast
-----
Fermentis US-05 American Ale
Fermented at 18 degrees.
Mash Schedule
-------------
Dough In Temp: 38 Time: 20
Intermediate Rest Temp: 67 Time: 60
Saccharification Rest Temp: 72 Time: 10
Mash-out Rest Temp: 78 Time: 10
Sparge Temp: 78 Time: 0
Water
-------
RO/DI water built up to the following profile.
Calcium 110
Magnesium 20
Sodium 15
Sulphate 250
Chloride 50
My first revision only used a little CaCl2 and CaSO4 to bring the mash PH down and achieve a Cloride / Sulphate ratio of 1:1.
This revision is being brewed next week and as I said, it will be in the WA Xmas in July Case Swap (plus revision 3 will be in the Perth Royal Show) so hopefully I can get some unbiased feedback.
Cheers
