Too Fresh

@DubbelMan

This recipe is based on information gleaned from a thread over at HBTalk. Some of the info came from Founders, and some of it is speculation. Roughly 2/3 2-row and 12% rye should be accurate to the original. Medium and dark crystals, carapils, and aromatic are also a part of the grain bill, but the exact percentages are up for debate. Fairly certain hops are Perle and Amarillo. The Caramunich III was a guess on my part.


64% US 2-row
12% Weyerman Rye
9% Carapils
5% Aromatic
4% C40
4% C80
2% Caramunich (56 SRM)

OG: 1.065
FG: 1.014

Est. ABV 6.6%
IBU's 70

Wyeast 1056

Bitter with Perle, and use late additions of Amarillo to get to 70 IBU's. I used 10 oz of Amarillo in my first attempt (4 on the dry hop) which turned out to be overkill. My first attempt also finished too dry, and as a result my beer is a little bit boozy and the mouthfeel too thin. The color is not quite right, either, as mine didn't quite have the reddish hue of the original.

The above recipe produces a damn fine beer, though, and not too far off from the real thing. Founders Red's Rye is one of my all time favorite beers, and a little part of me died the day they broke the news that it would no longer be available year round, which inspired the above clone.

 

Drinking straight from primary keeps me regular

I drank a 10 month old can of Heady Topper recently. Far from gruesome, but still a shadow of it's former self.

 

That looks great. I am also a fan of Red and Centennial. I will give this a shot. Thinkin have several ounces of Amarillo in the freezer.

Cheers!

 

This thread has been tremendously helpful for someone who is about to do their first dry hop in about a week's time. Looking forward to determining my brew's peak.

 

A lot of what you said seems very logical to me although your comment "many homebrewers boil more vigorously than commercial brewers" goes against what seems to be widely accepted advice (regarding how full, rigorous boils are far superior to weak boils). Can you offer some insight on that?

 

Look at it from an evaporation rate standpoint and you will see a big difference between what a lot of homebrewers suggest and what is common practice commercially. Commercial brewers evaporation rates are typically between 5-10%. Most homebrew advice that I have read, people say they start with about a gallon of extra wort to boil down to 5.25. That is a 20% evaporation rate. Since evaporation represents a loss in breweries, a lot of breweries are trying to cut back even lower now, in some cases to lower than 3% evaporation.

What should be targeted is a full rolling boil, not a jumping violent boil. DMS and other volatile compounds boil off pretty easily.

 

I'm pretty new to the game but my all citra ipa was pretty "green" after two weeks of bottle conditioning, it really hit it's stride after the 3rd or fourth week in the bottle.

 

That sucks, mine's been bottled for about 4 weeks and it has just been getting better and better since the first bottle. Though mine isn't a zombie dust clone so much since I modified the clone recipe I found and lowered the og before I even brewed it fwiw.

Did you bitter at 60 minutes with citra? Just curious because I did a fwh and I think how you utilize citra in the brew effects how the hop profile ends up.

 

Did you see if you could freshen it up with another round of dry hops, preferably not Citra before dumping it?

 

I too saw you said shake. I'm wondering if you purge the oxygen from tank before shaking. If you do not your just oxidizing your beer which might make this happen. I can get a nice hoppy beer with about 4oz during boil forget dry hopping lol. I had a zombie dust I made 2.5gal way to hoppy for me took me 2 months to drink it. All I do is drain from fermenter and purge oxygen then let it sit it's crabbed nice in 2 to 3 days. Never lost hopp flavor in one. I do put a campden tab in water to get rid of chloramine. Cheers

 

I lose a gallon per hour on my 13.5 - 13.75 preboil volumes personally.

 

You and me both.. Infact, that was one of 3 IPAs or DIPA's that I've dumped after they got down a bit and I slowed down on drinking.

One was a Comet dry hopped DIPA. It was like eating a stale melon shaped ashtray full of marijuana roaches.

The other was an Apollo and Columbus heavy beer. Just turned to garlicy onion juice.. the kind you find in the back of the produce drawer in the fridge after a couple weeks.

Then, the ZD clone. The citra just went to shit.. I had a hard time drinking it down, just didn't do it for me, and I have enough Citra to float a boat with, so it was little loss.

 

Im an idiot and can never wait. I brewed and bottled an IPA ( all grain ) that had 10 oz hops in the kettle and 3 in the dry. I KNEW it wouldnt be perfect until week 5.. but I started drinking them at week 3 and guess what .. now its absolutely perfect and all the hops flavors have come forward.. now.... I have one fucking 16oz left. Fuck me. AGAIN.

 

A quick two cents: I bottle, and most every beer is best after at least two weeks minimum, usually more like 3-4.

 

Have you ever looked into a 100 bbl kettle when the boil is going? The wort was jumping at least 2 ft. up, and I back pedaled a little! Watching a 200 bbl kettle with an internal calandra, there is till a lot going on. The difference is that they have a small stack, so the area for the vapors to escape is low. I agree with the evaporation rates being lower at a pro brewery.

 

I always do the same thing. I am trying to be good with my last batch. I've had 1 bottle of my almost 3 week old ipa. I'm going to try to throw them in the fridge for another 2 weeks before I dig in. This will be the true test. They will be starring me down everytime I grab a beer.