Double IPA Recipe & Tasting: Homebrew Jar of Destiny
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- This week, we taste Mike's latest Jar of Destiny challenge beer; the American Double IPA. We get a little grain to glass style video here this week which accounts for the longer length format.
Mike went to some classic American hops with Centennial, Columbus and Simcoe. Looking for some of those classic American Grapefruit and Pine notes.
In this beer, there was plenty of pleasant hoppy fruit on the palate and in the nose. However, the beer really lacked some of the dankness of a true West Coast version. This recipe sort of comes in somewhere between the two coasts with its solid hop forwardness, sulfate favored water profile and 8.5% ABV.
We both really enjoyed this beer and we agree we might have been disappointed if Mike actually hit the target of more bitterness and aggressive piney notes. We mention how we'd change it if you were craving that style of beer. For us, if we crave a high ABV beer, this recipe works just fine!
CHEERS!
RECIPE:
6.5 gallons post boil
OG Target 1.080
FG Target 1.012-1.015
Mash Temps: 145F/63C-40 min, 158/70C-15min, 168F76C-10min; all with recirculation.
Grain:
10lb/4.5kg American Pale Malt (1.8L)
7lb/3.18kg German Pilsner Malt (2L)
2lb/907g Munich Type I (5.5L)
1lb/453g table sugar
Hops:
1oz/28g Columbus (16%AA) 60min
1oz/28g Columbus (16%AA) 10min
1oz/28g Centennial (9.5%AA) 10min
1oz/28g Simcoe (12%AA) 10min
1oz/28g Columbus (16%AA) 180F whirlpool 15min
1oz/28g Centennial (9.5%AA) 180F whirlpool 15min
1oz/28g Simcoe (12%AA) 180F whirlpool 15min
2oz/56g Centennial (9.5%AA) Keg Dry hop (4 days at tasting)
2oz/56g Simcoe (12%AA) Keg Dry hop (4 days at tasting)
Yeast:
2pkg Lallemand BRY97 (no rehydrate)
Fermentation:
5days 65F/18C
3days 68F/20C
3days 70F/21C
Chill to 40F/4C in Keg prior to dry hop
#DoubleIPA #JarOfDestiny #BrewDudes
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Nice change of pace seeing a bit of the brew day, then the tasting session. I enjoy the videos where you two are just sitting around commenting, but wouldn't mind seeing more brew day action too. Great video!
Cheers and brew on!
We're trying to incorporate more brew day footage. Cheers! -Mike
I definitely get better utilisation by not using the hop spider in the kettle. If you whirlpool and settle post cooling the trube and hop matter nicely piles into a lump. Draw over the top of that and use the hop spider as a filter to catch any bits and aerate the wort going into the fv is my preferred method. Glad it's not just me brewing in a messy garage. Cheers!
Great video, its nice to see some brew day footage. I always like to see other brewer’s setup, every now and then I see something that would improve my brew day. Love your idea of recirculating through the hop spider at the end of the boil. I run my mash through my hop spider into my kettle to catch the grain in the run off.
I've always wanted to try that. Cheers! -Mike
Love the vid. Just did a WC IPA, a Pliny inspired thing. Lots of Columbus and Simcoe, but also Idaho7 and Chinook. And some extra Centennial and Strata in the dryhop. Strange the cops didnt show up cause of the smell.
Fermented with Hornindal at 30C, so 1st dryhop at day one, (biotrans), and 2nd dryhop at day two .. since fermentation was tailing off.
Sidenote: This is my favorite youtube channel, (and I subscribe to like 30-40 channels). Makes me feel like Im hanging out with my friends. Keep up the great work, and dont stop making videos. You produce excellent entertainment.
Thanks for the kind words and thanks for following along. More brew day focused content to come I hope. And good luck on that WC IPA! Cheers! -Mike
Somehow I missed this vid, weird. Dig the brew day footage. Now it’s Johns turn! I have some bells hops here at the house. Maybe I brew a two hearted homage and you guys can do a side by side…hmm. Might be fun. Brew on boys, cheers from Uxbridge.
Noticed that recently you haven't had your fermenters covered, is being exposed to the lights not an issue? Also love that you included some brew day footage too. Great video as always.
Those two plastic fermentors you see in the back are lost causes waiting for some love. The smaller one is Kombucha. Waiting to repitch the Scoby into a new batch. The larger one is a 6-yo Golden Sour that needs a taste and a toss, or a transfer onto some fruit. But its likely trash. Even the white bucket in the back has a sour in it. It was part of a Solera project I shut down. Cheers! -Mike
What burners are you using? Great video keep up the great work.
I use standard "banjo" style burners. Not the ultra huge ones, the 6in across ones. Dig into our deeper videos a bit (if you dare) and you'll find my build videos of my brewstand. Been 8-10 years by now. Cheers! -Mike
@@BrewDudes Thanks Mike, I enjoy watching your guys channel, I'll look on your videos list. keep up the great content.
For explosive aroma and flavor in these beers, I've been dry hopping at NEIPA rates of 8-12oz for 5 gallons, depending on ABV. Closed transfers also help here, but I'd say most of the aroma in these beers depends on the hopping amounts. While 4oz is not a small amount by historical standards, I think it's a fairly low number for the current state of IPA.
I hear what you're saying but what if those levels are creeping up due to really poor technique. There is a maximum to the input output of hop material. In lesser hopped beers I can get almost the same amount of aroma as I have here. The average homebrewer (and dare I say, pro-brewer) really has a large challenge when it comes to O2 exposure. Which I think then has led to adding more and more hops to compensate. We've done a few videos where I don't even dry hop and seem to still get great aroma. In those beers, I've focused on never exposing the beer again once the yeast is pitched. I think it depends on a ton of other issues too like, yeast left in suspension, the type of haze in the beer, carbonation level, cleanliness of the glass, temp... the list goes on. Cheers! -Mike
@@BrewDudes you're totally right for homebrewers, technique and hop utilization is likely not the best, but I would venture to say that this is the industry standard otherwise. All of your Other Halves, Monkishes, Green Cheeks, and Burials are all hopping at around or well over 4lbs/bbl (around 2oz/gal) for their double strength IPA's. I don't know if they'd be so wasteful given the hop prices unless they were seeing good results.
Great point about aroma, that definitely takes time to finesse.
Why so much table salt (sodium)???
I really enjoyed the video. I like watching you guys brew beers outside of your comfort zone. The water salt additions was very informative. You guys are down to earth and informative. Are we going to see how John brews the Kolsch?
We are trying to get more grain to glass stuff going. We don't have as extensive footage of the Kölsch but we're working on it for future vids. Thanks for the feedback. Cheers! -Mike
I love you guys's TH-cam videos. Fun, informative, you guys have great personalities, you're honest about what you make, and very concise. Thanks for making such great content for us!
Great comment and kind words. Thanks. Cheers! -Mike
I ended up going back to putting my hops in a musilum bag during boil, because the hop spider just gets to clogged with the proteins from the wort to really let them get good contact with the wort. I have tried letting the recirculated wort go through it but it always ended up filling up to the top and then just having to turn it off to let it settle out. Given that is my system so it may be different for you. Just a thought. Sounds like a great recipe. I have always liked Simcoe hops but don't think they are like they used to be years ago. Prost!
Yeah. I was reminded this brew why I stopped using it. Cheers! -Mike
Really dig this video format ... Good job guys, keep 'em coming, cheers!
Thanks much for the comment and feedback. Cheers! -Mike
Really enjoyed seeing your process. Sounds like a successful beer for not being a style you generally brew - and it got great attenuation!
On the subject of hops, I do find that Simcoe likes to dominate and it also puts forward a weirdly sweet character that can offset some bitterness. It’s difficult to describe - candied orange or blood orange, like you say, is a good description. I’m shocked it was able to overshadow Columbus, though - I expected a pine bomb.
Secondly, the Centennial in Two Hearted is most definitely of absurdly high quality, it actually frustrates me to drink that beer as a homebrewer who will never get my hands on out-of-this-world hops like that! Truly a great beer.
I will never be convinced that the lots of hops that make it to the homebrew market are of nearly a good a quality as the lot used to make all those commercial descriptors. When we all learned that Two Hearted had its own very special "pick of the lot" how are we supposed to not suspect that all the most magical Citra, Mosaic, El Dorado goes the same way. Cheers! -Mike
@@BrewDudes we’re definitely getting last pick. In poor harvest years that hits even harder. Lately I’ve been enjoying west coast IPAs and Pale Ales rather than tropical or new-school ones, because I find it easier to get consistency with the older hops that have lots of acreage.
Last west coast I made was similar to your grain bill but at a 6 gallons batch I only used 1lb of a darker Munich about 13°L and I used 2oz of pale chocolate malt and it not only darkened it up but you can get the tiniest slightest bitter chocolate/roast taste hidden deep so it's not overbearing at all but coupled with Chinook hops which have a piney dank almost smoky flavor, this beer is the best west coast style I've ever made! It's bitter but not only from hops but the chocolate malt added just a twang that absolutely fit! Maybe it's not even a west coast anymore by putting chocolate malt in but I still call it that and it's about an 8%abv. I will brew this again. Is love to drink all your beers fellows and keep pumping out videos cause I look forward to all of them cheers 🍻
Thank you! Appreciate the comment. - John
I put my grain in first, always have since the 80s. False bottom in 50l SS thermos pot (mash tun). I don't use a heated mash tun so allowing the grain to warm up and doing a bit of maths using the 'method of mixtures' for the strike water keeps the temp around 1 deg C.
Sounds great! Yeah, don't know why it took me so long to come around to underletting the water.
Cheers! -Mike
Just the push I needed to get me back down in the brew shed tomorrow. 🍻
BREW ON! Cheers! -Mike
Excellent episode! Your not alone Mike. I have to deal with my garage too. Cheers!
We went camping last weekend and now stuff is even more spread out as I am drying out three tents and airing our sleeping bags and hammocks. The wife gave me the green light to brew the other night and I was like ah....no. My brew stand a kettles were buried under dried out tents. Time to clean up. Cheers! -Mike
@@BrewDudes Ya, I still have to put every thing away after our kayaking trip on the Cape. You still managed to create an excellent episode. The brew day cutaways are great! Enjoy that beer while you clean up! Cheers!
20 minute show? Thats only 1 hour shy of my dream video, a full length brew-dudes movie.
Just curious, you added 4 oz into keg, and you also mentioned you used closed transfer. Im still working on the best way to do this, but obviously there is a slight chance of introducing tiny amounts of oxygen, no matter how you do it. So how did you do this one? Possibly the reason theres less aroma than you expected?
John and Mike’s Excellent Adventure
@@grahamhawes7089 or perhaps a brewing musical?
Yeah, Its not truly 100% zero exposure. I purged the keg, did a complete push of sanitizer out with CO2. Then with a small amount of CO2 running, I open the empty keg and drop in the dry hop cylinder. Close up and purge a handful of times. Then I do the closed transfer from the fermentor. Its nearly impossible at the homebrew scale to avoid it without more and more expensive equipment. I appreciate people who can afford to go that route. But we keep it pretty simple on this channel and try to relate to what we think most people deal with brew to brew. Cheers! -Mike
And thanks for digging the 20minute video. Its always tough to decide to push into longer format but we're glad you appreciated it. Cheers! -Mike
👍👏👏👍
This is a good demonstration of how systems and processes can impact the final result even if the base recipe is the same.
It sounds like the final hop presentation was a bit underwhelming. I have been thinking about/playing with the idea that hopping throughout the boil may present a more coherent final hop profile. For example splitting that 60 minute addition into a 60, 30, and 10 minute addition.
I agree. The beer does taste great and has all the hop flavor I'd want, but for the amount of material that went into it I expected more. I might try something similar in the spring and let them all free swim. Cheers! -Mike
Did Mike give up on the keggles? Good stuff as always gents.
I did abandon my keggles. They served me well for a long time but there was one thing that always annoyed me: volume marks. I was always estimating what my volume was either by using the bumps in the walls of the keg or fancy dipsticks. I was getting tired o f the subtle but extra effort it took. So I purchased one 15 gallon BrewBuilt Mash tun and loved the graduations inside. So then I flipped for a second one. Now monitoring volume is way easier. I did all the work building those keggles myself and then I really screwed one up trying to put a recirc port into the brew kettle. Finally I broke down and said "Damn it, I've been brewing for 20 years I deserve to not waste my time and effort on all this homemade equipment." My wife agreed and I bought the two vessels I have now. Its all good. Cheers! -Mike
@@BrewDudes good man!