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Old 15-04-2016, 11:18 AM   #1
ezraburke
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Default IIPA - James; the Legend

Occasionally I contact breweries with inquiries about their processes and creations cheekily asking if they might impart some wisdom to a keen homebrewer. Occasionally these things bear fruit. I now have the recipe to a Weird Beard beer i am exceptionally fond of and now, thanks to the guys at Cloudwater Brewing, i have a starting point for their epically sessionable 9% DIPA v3.

Accordingly, we have named this brew after the chap who gave us pointers: James, the Legend.

James Campbell, headbrewer of Cloudwater, sent the recipe for this because he is a hero of epic proportions. Accordingly, the beer shall be named 'James, the Legend'.

Adjusting this recipe slightly due to system limitations. Pilgrim Alpha C02 extract will be replaced by Chinook for bittering to 8 IBUs (yes, just 8), hopback addition of Chinook will be done whirlpool at 60c.

James noted the dry hopping is accomplished in two sittings (9.25g/l and chiefly citra) and online sources note that Comet and Mosaic are also used to add complexity. The former is a bittering hop primarily but i'll trust the sources. There will be a 2/3 citra, 1/3 mosaic/comet.

Going to need to control the fermentation temperature of this somehow as this yeast, he claims, requires careful monitoring.

Anyway, the reipce!

__________________________________________________ _______

Title: James, the Legend (Cloudwater DIPA v3 Clone)

Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Boil Size: 19 liters
Boil Gravity: 1.081
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.090
Final Gravity: 1.017
ABV (standard): 9.57%
IBU (tinseth): 136.85
SRM (morey): 7.07

FERMENTABLES:
6.5 kg - United Kingdom - Golden Promise (95%)
340 g - Corn Sugar - Dextrose (5%)

HOPS:
6 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 8.83
100 g - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 0 min at 80 °C, IBU: 64.71
50 g - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 0 min at 60 °C, IBU: 38.24
105 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
26 g - Comet, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
26 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days
105 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 10 days
26 g - Comet, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 11.73
26 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 13.33

MASH GUIDELINES:
1) Fly Sparge, Temp: 65.5 C, Time: 90 min, Amount: 26 L
Starting Mash Thickness: 3.2 L/kg

OTHER INGREDIENTS:
1 each - Whirlfloc, Type: Fining, Use: Other

YEAST:
The Yeast Bay - Vermont Ale
Starter: No
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 17.78 - 22.22 C
Fermentation Temp: 16 C

TARGET WATER PROFILE:
Profile Name: Clatto East
Ca2: 10
Mg2: 2
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
__________________
Drinking: Shut up and Dance (With Steve) 4

Conditioning:
Shut up and Dance (With Steve) 4
Shut up and Dance (With Steve) V4.2

FV1: [Empty]
FV2: [Empty]

Next up:RIS Stout
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Old 18-04-2016, 06:47 AM   #2
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Just a couple of things I noticed. You have your efficiency set to 70%. Are you sure you will get efficiency that high on such a high gravity beer?
You are using liquid yeast, but no starter. I would highly recommend that you do a starter for this beer.
Whilst I am no expert on water profiles, your target profile looks a bit odd. A lot of zeroes in there. Are you using RO water?

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Old 18-04-2016, 07:47 AM   #3
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Hoping for 70, but not certain how best to attain it. 70 would be ideal though - our efficiency has ranged from 47 to 67 in the past so there isn't a firm number.

I'll need to investigate liquid yeast properly because I've only ever used dry - that's a good point!

As for water profile I'm waiting on a report from Scottish Water about our taps - the two figures in there are the only ones I could glean from public record, hence the zeros!



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Drinking: Shut up and Dance (With Steve) 4

Conditioning:
Shut up and Dance (With Steve) 4
Shut up and Dance (With Steve) V4.2

FV1: [Empty]
FV2: [Empty]

Next up:RIS Stout
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Old 18-04-2016, 05:47 PM   #4
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I've read the vermont strain requires a bit of babying. Have a read of the product info here:

http://www.themaltmiller.co.uk/index...&productId=598
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Old 19-04-2016, 08:31 AM   #5
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Quote:
Originally Posted by MyQul View Post
I've read the vermont strain requires a bit of babying. Have a read of the product info here:

http://www.themaltmiller.co.uk/index...&productId=598
Bang on; the brewer gave the following instructions:

pitched at 16ºC
allowed to rise to 18.5ºC
allowed to rise to 22ºC once wort was below 1030º for diacetyl rest.

Conditioned at 12ºC for 7 days
yeast dropped once 12ºC attained
dry hopped in 2 portions to a total of 9.25g/l, cheifly citra.
dry hops agitated daily for 3 days and then dropped.
chilled to -1ºC
left for 7 days


Absolutely mental!
__________________
Drinking: Shut up and Dance (With Steve) 4

Conditioning:
Shut up and Dance (With Steve) 4
Shut up and Dance (With Steve) V4.2

FV1: [Empty]
FV2: [Empty]

Next up:RIS Stout
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Old 19-04-2016, 09:11 AM   #6
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Quote:
Originally Posted by ezraburke View Post
Bang on; the brewer gave the following instructions:

pitched at 16ºC
allowed to rise to 18.5ºC
allowed to rise to 22ºC once wort was below 1030º for diacetyl rest.

Conditioned at 12ºC for 7 days
yeast dropped once 12ºC attained
dry hopped in 2 portions to a total of 9.25g/l, cheifly citra.
dry hops agitated daily for 3 days and then dropped.
chilled to -1ºC
left for 7 days


Absolutely mental!
Wow! And I was considering getting this yeast strain. Not sure I'll bother if it requires that much faff
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Old 19-04-2016, 09:17 AM   #7
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Quote:
Originally Posted by MyQul View Post
Wow! And I was considering getting this yeast strain. Not sure I'll bother if it requires that much faff
The thing is the profile on the beer is absolutely stunning - he says it gets a stone fruit character, not that i could taste it, but simply an outstanding example of refreshing double IPA done well.

Temperature control is going to be our second hurdle after efficiency, we're looking at investing in a system...
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Drinking: Shut up and Dance (With Steve) 4

Conditioning:
Shut up and Dance (With Steve) 4
Shut up and Dance (With Steve) V4.2

FV1: [Empty]
FV2: [Empty]

Next up:RIS Stout
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Old 19-04-2016, 09:28 AM   #8
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Quote:
Originally Posted by ezraburke View Post
The thing is the profile on the beer is absolutely stunning - he says it gets a stone fruit character, not that i could taste it, but simply an outstanding example of refreshing double IPA done well.

Temperature control is going to be our second hurdle after efficiency, we're looking at investing in a system...
I have a brew bag (which is like a massive cool bag). I could do those temps if I could be bothered
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Old 19-04-2016, 09:50 AM   #9
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Quote:
Originally Posted by chuffer View Post
Nice part of the world though!
Aye, true that. Playing tonight at nine if anyone happens to be around at McKay's Pub.
Quote:
Originally Posted by MyQul View Post
I have a brew bag (which is like a massive cool bag). I could do those temps if I could be bothered
Seems like a decent approach, we've got the chest freezer to chill it so I'll see about picking up an Inkbird to give it more control.

Mind you, the amount of hops involved in this brew have pushed it up near the £50 mark so it may require further planning.

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Drinking: Shut up and Dance (With Steve) 4

Conditioning:
Shut up and Dance (With Steve) 4
Shut up and Dance (With Steve) V4.2

FV1: [Empty]
FV2: [Empty]

Next up:RIS Stout
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Old 19-04-2016, 09:51 AM   #10
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Good luck recreating one of the best beers by one of the best brewers at one of the best equipped and creative breweries in the country
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