BYO Fort Point Pale ale clone question

I brewed my version of the BYO Fort Point Clone:

• I used Fermentis S-04 as the Whitbread Strain (vs. WY1098/WLP007)
• I made a Galaxy Fort Point Pale Ale (i.e., I used Galaxy hops vs. Citra Hops)

I was very pleased on how this batch turned out and would readily brew it again as is.

Cheers!

 

Is that recipe available online anywhere? Was before I subscribed to BYO and doesn't seem to be clickable on the site.

 

The recipe was posted here: https://www.brewtoad.com/recipes/trillium-fort-point-pale-ale-clone-3c4c57

As a heads up there is a typo in that link: all of the fermentable should be listed as “mash”.

Cheers!

 

I feel like there is more than 19 ibu in fort point. I wish I had the strength to send out a sample for ibu testing, but it just doesn't last that long when I've had it.

 

In the published recipe (BYO magazine) it lists: "IBU = 45".

Cheers!

 

Ahhh the link above my post says 19IBU. 45 Sounds perfect.

 

There are a few things 'off' in that linked recipe.

Cheers!

 

Yea I noticed the recipe in BYO lists the IBU as 45 but each time I build the exact recipe in Brewers friend I get an IBU of 26.56....any takers on why this might be? Just estimated IBU? Should I add? Not sure if the byo is a typo or what

 

I just went to Brewer Friend and added some ingredients and it appears to me that this tool does not account for isomerization that occurs during the 30 minute hop stand. You will achieve additional isomerization for the 10 minutes hop addition (i.e., 0.75 ounces of CTZ) and the end of boil additions (i.e., 2 ounces of CTZ).

Do you have access to any other brewing software (e.g., Beersmith)? Maybe this other tool(s) will account for the hop stand isomerization.

Cheers!

@telejunkie

 

another small piece of the puzzle could be Rager vs Tinseth formula, BYO adopted Rager back many moons ago and still uses that formula.
But Jack has got it right, the IBUs in the recipe account for isomerization during the hop stand. If you do chill the wort down to say 180F for your hop stands, then you would need to upwardly adjust the bittering addition to account for that change. Vikeman's brewing calculator, Brewcipher can make those calculations and I definitely recommend downloading that if you don't have it.

 

PS...that recipe did come right from the man himself...so adjusting to your own system is something you should always do, but i've brewed that recipe and had Jack's version. It's definitely pretty solid as written. I've tweaked my Heady Topper recipe through the years, but can't say I'd tweak this one.
Shipping sucks...but both these issues have some good recipes (Sept 15 to me is definitely worth picking up and I'm still working through brewing some of those)
http://byo.com/store/backissues/2015-back-issues/product/189-september-15
http://byo.com/store/backissues/2016-back-issues/product/229-october-16

 

There is also a great recipe in that issue to make a reconstruction of the original Michelob beer of 1896!!

Cheers!

 

Proves my point...

 

forgive my ignorance, is it different from the current recipe of Michelob?

 

Nobody really knows what the 1896 recipe was. But it was certainly different than today's.