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Black IPA Hop Additions (Fridge Clearing)

Discussion in 'Homebrewing' started by barfdiggs, Mar 21, 2012.

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  1. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    I'm shutting down my brewing activities for six months to focus on finishing up my phd and need to clear out the open hop packages in my freezer. I've got a ton of hops to use up, so I put together a potential recipe and was wondering what everyone thinks of it (See Below). I've got the following open hop packages to work with:

    5.5 Amarillo leaf
    9 oz citra leaf
    2.5 oz Nelson pellet
    6 oz galaxy pellet (Plus 7x 1 oz packs in freezer, if more needed)
    9.5 oz centennial pellet
    3.5 oz pacific jade pellet
    8 oz sorachi ace pellet
    3 Amarillo hop shots
    In terms of my what I'm looking for in the beer: Big, dark and dry black ipa, with prominent tropical fruit and citrus, along with some dank/resinous notes and a touch of cattiness.



    BeerSmith Recipe Printout - http://www.beersmith.com
    Recipe: Dank Side of the Moon
    Brewer: Ward G. Walkup IV
    Asst Brewer: None
    Style: American Black IPA / Cascadian Dark Ale
    TYPE: All Grain
    Taste: (? Citrus. Tropical fruit. Roast grains. Cat Urine.?)

    Recipe Specifications
    --------------------------
    Batch Size (fermenter): 6.50 gal
    Boil Size: 8.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.080 SG
    Estimated FG: 1.010
    Estimated ABV: 9.3%
    Estimated Color: 40.5 SRM
    Estimated IBU: 202.4 IBUs
    Brewhouse Efficiency: 70.00 %
    Boil Time: 90 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    14 lbs 15.8 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 79.0 %
    15.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)Grain 3 5.0 %
    1 lbs 5.2 oz Carafa III Special (525.0 SRM) Grain 2 7.0 %
    7.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.5 %
    1 lbs 3.7 oz Corn Sugar (Dextrose) [Boil, 90] Grain 6 6.5 %

    3.50 oz Pacific Jade [14.20 %] - First Wort 90.0 Hop 5 118.2 IBUs

    2.00 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 31.1 IBUs
    2.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 8 25.1 IBUs
    2.00 oz Galaxy [14.00 %] - Boil 15.0 min Hop 9 28.1 IBUs
    1.00 Whirlfloc Tablet (Boil 10.0 mins) Fining 10 - 1.00 Yeast Nutrient (Boil 10.0 mins) Other 11 -

    2.00 oz Galaxy [14.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
    1.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
    3.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
    2.70 oz Amarillo Hop Shot [8.50 %] - Boil 0.0 mi Hop 13 0.0 IBUs

    1.00 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Da Hop 20 0.0 IBUs
    2.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
    2.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
    3.00 oz Amarillo Gold [8.50 %] - Dry Hop Keg Hop 17 0.0 IBUs
    2.0 pkg Dry English Ale (White Labs #WLP007) Yeast 16 - (1.5 L Starter = 2x 750 ml Starters/ 1 pack each)


    Mash Schedule: Single Temperature, Light Body, Mash Out, Fly Sparge
    Total Grain Weight: 18 lbs 15.5 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 5.5 gal of water at 159.2 F 148.0 F 75 min
    Mash Out Heat to 170.0 F 170.0 F 10 min
    Sparge Sparge with 6 gal of water at 170 F 170.0 F 35 min


    Water Profile (Adjusted):
    90 ppm Calcium
    9 ppm Magnesium
    44 ppm Sodium
    125 ppm Sulfate
    227 ppm Bicarbonate

    Notes:
    - Black IPA made to clear refrigerator of hops and erase palates with its citrusy, cat-pissy (sp?) dark deliciousness
    - 1.5 L Starter with 2 packets WLP007 and Shaking Every Couple Hours
    - Mash and Sparge Water adjustments made in Bru'N Water (See .xls sheet for details)
    - 10 minute Whirlpool before turning on aquarium pump in bucket containing salted ice water
     
    #1 barfdiggs, Mar 21, 2012
  2. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    Wow. That sounds like a bitchin' beer!

    I prefer my citrusy hops with a more neutral-sweet grain bill (no roasty, toasty, or toffee flavors) so I'd probably drop the black for a pinch of 90L for a nice red color, and swap 60L for 40L or 15L. But really, I know nothing :slight_smile:
     
    #2 JimmyTango, Mar 21, 2012
  3. aficionado

    aficionado Initiate (0) Jan 6, 2011 New Jersey

    For more tropical fruity cat piss, I'd focus on any combo of Citra, Nelson, Pacific Jade, and Galaxy.

    To achieve less body and more dryness as you hinted towards, I'd mash 10 degrees lower than 159.2 F and ditch the Carapils.

    You're fitting a lot of yeast in only one 1.5 liter starter.

    For more of that palate abrasiveness you desire, skip the FWH, which tends to smooth things out, and simply bitter with a little less hops.

    Went a little overboard on FWH, Flameout, and Dryhop if you ask me. I'd strengthen the 20-10 min area a bit, rid the 30 min, and lessen the amt's in the other slots.

    Sodium looks a little high. Magnesium looks a little low. How are the Chlorides looking?

    1.5 gal seems like an awful lot to lose from Batch amt to Bottling amt.
     
    #3 aficionado, Mar 21, 2012
  4. dfess1

    dfess1 Initiate (0) May 20, 2003 Pennsylvania

    I'd put the pacific jade more towards flameout, and centennial in the FWH
     
    #4 dfess1, Mar 21, 2012
  5. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Was just curious based on both of your responses regarding moving the Pacific Jade later in the boil; have you guys used this hop in an IPA? The reason I ask is that when I've used Pacific Jade in SMaSH or 2-hop variety IPAs, it provides a massive pepper aroma and flavor, almost on par with a saison yeast, that I think would be distracting in this beer.
     
    #5 barfdiggs, Mar 21, 2012
  6. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    The mash temp for the sacch step is 148 F, the 158 is my strike water temp. Because the amount of carapils is so low, I've been on the fence about using it or not. I might just scrap it and replace with base malt since I'll get significant body from the ass load of hops I'm using.

    Good point. I'll split it up further and go bigger.

    Yeah, I know :slight_smile: I'm trying to use up these hops so I went a bit crazy on the flameout additions. The large FWH addition is more a product of my system and competition critiques; judges have wanted my bigger IPAs to be more bitter, so I figured if I have to use up hops, might as well ensure I get a good deal of bitterness.

    quote="aficionado, post: 77144, member: 549023"]Sodium looks a little high. Magnesium looks a little low. How are the Chlorides looking?[/quote]

    Chloride is right in the range it should be for the beer based on Bru'N Water. I've never really looked at Mg because I thought the mash will provide significant Mg, I'll double check this and my sodium levels.
     
    #6 barfdiggs, Mar 21, 2012
  7. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,623) Jun 8, 2005 Michigan
    Pooh-Bah

    I have not been adding much Mg to most beers as the mash will give enough for yeast health. Mg can be harsh and make the beer taste astringent.
     
    #7 hopfenunmaltz, Mar 21, 2012
  8. aficionado

    aficionado Initiate (0) Jan 6, 2011 New Jersey

    I haven't used Pacific Jade or Galaxy, but I've used all the other hops you listed. From what I hear, they are both from New Zealand. When I think of NZ, I typically think of tropical and highly fruity with those notes of gooseberry, Sauvignon Blanc, and cat piss. I'll take your word on the pepperyness of them. If that's the case, I would probably bitter with it too. But not 3.5 oz. which I personally feel is a lot for a 6.5 gallon batch of this beer, especially with that big 30 minute addition. I'm not just picking on the bittering addition. I love hops and bitterness, but I'm really taking all the hops you're adding into account...which is like double the amount used in PtE total.

    You're right on the magnesium. I brew partial mash and my start water profile usually contains about 12-15ppm magnesium. Anything over 25ppm is not recommended.
     
    #8 aficionado, Mar 21, 2012
  9. dfess1

    dfess1 Initiate (0) May 20, 2003 Pennsylvania

    I used it in a double black IPA. Just seemed better at that point, no empirical reason though. It also doesn't extract as much at flameout as it does for a FWH.
     
    #9 dfess1, Mar 21, 2012
  10. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,623) Jun 8, 2005 Michigan
    Pooh-Bah

    Galaxy hops are from Australia.
     
    #10 hopfenunmaltz, Mar 21, 2012
  11. aficionado

    aficionado Initiate (0) Jan 6, 2011 New Jersey

    Same sorta difference :wink:

    It's like South Italy vs. Sicily or South Africa vs. Madagascar.
     
    #11 aficionado, Mar 21, 2012
  12. cracker

    cracker Pundit (893) May 2, 2004 Pennsylvania

    Tell that to an Aussie especially during a rugby game...
     
    #12 cracker, Mar 21, 2012
  13. aficionado

    aficionado Initiate (0) Jan 6, 2011 New Jersey

    We get the same flack from North vs. South in America. But the beer brings us together. Good beer is good beer, plain and simple. With NZ vs. AU, I was mainly talking about how the similar climate can similarly affect the character of the hops grown in these regions, or the terroir in general...just like grapes in wine.
     
    #13 aficionado, Mar 21, 2012
  14. jbakajust1

    jbakajust1 Pooh-Bah (2,540) Aug 25, 2009 Oregon
    Pooh-Bah

    From what others have said, and the sheer volume of hops you have to use up, and the fact that you are not going to brew for 6 months, have you thought about maybe doing 10 gallons instead of 5? Maybe even drop off the Carafa III and do 10 gals, then split up the DH into 2 different carboys and hit one carboy with Sinamar for the color and touch of chocolate roast so you have a big IPA, and a big Black IPA? A little variety, and another 2 cases of beer to last you through the Phd work. Just a thought. You've got enough hops for at least 2 batches, why put them all in one?
     
    #14 jbakajust1, Mar 21, 2012
  15. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,623) Jun 8, 2005 Michigan
    Pooh-Bah

    I think the climate can be fairly different from Australia to NZ, just as it is from the Willamette to the Yakima valley. Motueka and Nelson on the south Island have a moderate climate and a fair amount of rain, so closer to the Willamette valley. Bushy Park in Tasmania AU is warmer and drier, to tends to be more like Yakima.

    Kiwi and Ausies are a little different, too. I hope to go to both countries sometime.

    Edit - During a talk at the NHC the speaker mentioned Galaxy from NZ. An indignant voice from the back of the room shouted out "Those are from Austrailia!", and from the accent, so was he.
     
    #15 hopfenunmaltz, Mar 21, 2012
  16. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    I have not thought about this... it is a shockingly practical and reasonable idea. I'll give this some more thought, and depending on the amount and type of grains I have on hand, it may be the way to go because I won't feel like I'm wasting anything.
     
    #16 barfdiggs, Mar 21, 2012
    jbakajust1 likes this.
  17. aficionado

    aficionado Initiate (0) Jan 6, 2011 New Jersey

    Yes, with that amount of ingredients, you could brew 2 or 3 DIPAs. This is a ridiculous amount of leftovers to have on hand. Use some DME for partial mash if you fall short on malt.
     
    #17 aficionado, Mar 21, 2012
  18. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    A campus event asked me to brew 8x 5 gallon batches for them, and let me order extra ingredients on top of allowing me to keep the left over hops and grain. Its always fun watching the mail man deliver 2x 55 lb grain sacks to your front door :slight_smile:
     
    #18 barfdiggs, Mar 22, 2012
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