Too Fresh

jncastillo87 · Feb 26, 2014

ipas-for-life said: ↑

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.
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glad im not the only one. They call me at night to open them

drewbeerme · Feb 27, 2014

There's probably numerous variables in effect here but I know what you mean, finding the moment where hop aroma/flavor is peaking is more difficult than you'd think. Part of the problem is I've yet to brew the same hoppy pale beer so I'm never sure what exactly to expect, the other problem is I am probably over hopping so it takes longer for everything to smooth out.

On New Years I brewed a Wakatu featured APA w/ citra, simcoe, and chinook and this whole time I've felt I didn't like what Wakatu was bringing to this style until last night everything seemed to mesh wonderfully. I'm working on dialing things in a bit better which in general for me means lowering IBUs and a little less dry hops (I use a lot, 3-5.5oz/5gal). I dry hop in the keg so allowing some extra time to help things settle out does result in a clearer hop expression. Getting everything to floc out is important. I'd like to get to the point where my hoppy pales are peaking at a predictible rate 4-6 weeks after brew day but I'd say they peak around 6-8weeks now.

Jay_Ulreich · Feb 27, 2014

alanforbeer said: ↑

@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.
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What do you mean its not available year round anymore?! When IS it available then? Seems like it would be a good fall beer...

DubbelMan · Feb 27, 2014

Jay_Ulreich said: ↑

What do you mean its not available year round anymore?! When IS it available then? Seems like it would be a good fall beer...
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This is from the Founders site.

Serious hop bitterness, along with an unyielding grapefruit bouquet from the Amarillo dry hop, balances the malty richness of four varieties of imported Belgian caramel malts. Pours a spectacular crimson with a creamy tan head. A generous addition of rye malt accentuates a spicy, crisp finish.

ABV: 6.6%
IBUs: 70
Availability: Jan - Apr

WeaponTheyFear · Feb 28, 2014

alanforbeer said: ↑

OP, your comment makes me wonder about the differences (processes or otherwise) between really good commercially brewed IPA's and their homebrewed counterparts.

I'm drinking a Red's Rye clone right now that is really just starting to come into its own. Brewed back in late December.

On the other hand, I've never sat in front of a freshly poured pint of Duet at Alpine's Brewpub and thought "damn, I really wish they had let this beer sit for another 6+ weeks".
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I'm sure there are a number of factors involved and I have had a growler or 2 of NEBC Ghandi Bot straight from the bright tank that had a slight vegetational quality to it because it was so fresh.

Too Fresh

jncastillo87 Initiate (0) Jan 27, 2013 Texas

drewbeerme Initiate (0) Nov 16, 2007 Illinois

Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

DubbelMan Initiate (0) Mar 17, 2009 New York

WeaponTheyFear Initiate (0) Mar 9, 2008 Connecticut

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