IIPA - James; the Legend

Discussion in 'General Recipe Discussion' started by ezraburke, Apr 15, 2016.

  1. Apr 15, 2016 #1

    ezraburke

    ezraburke

    ezraburke

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    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:
     
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  2. Apr 18, 2016 #2

    cmwood64

    cmwood64

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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?

    Sent from my LG-D855 using Tapatalk
     
  3. Apr 18, 2016 #3

    ezraburke

    ezraburke

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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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  4. Apr 18, 2016 #4

    MyQul

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  5. Apr 19, 2016 #5

    ezraburke

    ezraburke

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    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!
     
  6. Apr 19, 2016 #6

    MyQul

    MyQul

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    Wow! :shock: And I was considering getting this yeast strain. Not sure I'll bother if it requires that much faff
     
  7. Apr 19, 2016 #7

    ezraburke

    ezraburke

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    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...
     
  8. Apr 19, 2016 #8

    MyQul

    MyQul

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    I have a brew bag (which is like a massive cool bag). I could do those temps if I could be bothered
     
  9. Apr 19, 2016 #9

    ezraburke

    ezraburke

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    Aye, true that. Playing tonight at nine if anyone happens to be around at McKay's Pub.
    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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  10. Apr 19, 2016 #10

    machin05

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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 :mrgreen:
     
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  11. Apr 19, 2016 #11

    ezraburke

    ezraburke

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    Shush you!

    Getting a couple of the blighters this weekend for delectation. Looking forward to... uh... testing the profile and taste.
     
  12. Apr 19, 2016 #12

    machin05

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    It's an absolutely stonking beer. I prefer to v2 (didn't get to try v1 though).
     
  13. Apr 19, 2016 #13

    ezraburke

    ezraburke

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    Agreed, V2 was merely 'ok' in my book. Nothing remarkable (in fact, i think that was my Untappd note on it). Tried V3 at the Brewdog AGM and was blown away... couldn't resist writing to the guys at the brewery and asking about it.

    Seriously though, the amount of hops being used in this recipe is pushing us to the limit of what we'd normally spend on a brew. I guess that's what makes it so delicious to drink.
     
  14. Apr 19, 2016 #14

    MyQul

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    Wow £50 for one brew! Thats 4 brews for me. Citra hops are just stupidly expensive now
     
  15. Apr 19, 2016 #15

    ezraburke

    ezraburke

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    Yeah, Weird Beard had a very vocal complaint about not being able to get enough for their Citra pilsner. Is there any sub at all?

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  16. Apr 22, 2016 #16

    DarrenSL

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  17. Apr 28, 2016 #17

    Bunglebrewsbeer

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    Sounds good. Rather expensive though.


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  18. Jul 12, 2016 #18

    DarrenSL

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    Hi

    Did you make this beer? How did it turn out and how close to the original?

    Thinking of having a go at this one :grin:

    Thanks
     
  19. Jul 12, 2016 #19

    ezraburke

    ezraburke

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    Not yet - we need a way to regulate the fermentation temperature before we crack on with it. Later in the year:)

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  20. Mar 22, 2017 #20

    SaigonBlaze

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    Resurrecting a very worthwhile thread...

    I've just finished bottling this today. By all accounts, a very, very good beer, and I can't wait to see what it's like once conditioned. I made some changes to the recipe to account for what I had on hand and some personal preferences:

    1) No chance of coddling vermont yeast to that extent. I used Safale US-05. No real temp control available for fermentation, other than a waterbath with some ice to keep fermentation around 18C (+/- 2C)

    2) I didn't have Chinook, so used a complimentary mix of what I did have. Columbus replaced the first 6g, then 26g of Simcoe and 26g of Centennial to replace the further 50g of Chinook. I also dry hopped for 11, rather than 10 days, partly to try to offset the fact that my hop bag floats a bit.

    3) Added 200g of crystal and 200g of carapils. I wanted to use the former up, and wanted a little more body to account for low mash temperatures.

    I've bottled at 2.3 volumes.

    Tasting the samples - stone fruit and citrus are full on, the aroma on this thing justifies the 300g of citra. I never tried the DIPA v3, but Beavertown's Lupuloid is the only thing that comes close to this in hop aroma and intensity. Beersmith gave me a value of 77 IBUs (with the specific hops I've used) and I'd say that's about right - bitterness is right on the mark and really compliments the hoppy-ness. I was apprehensive about dry hopping with Comet, given its pungency but together with the simcoe and ctz a small undertone of dank/resin/pine is there. Body is spot on - the cara-pils is something I'd add again for sure.

    Likely ABV is around 7.6%, my efficiency is pretty crap.

    All in all this is gearing up to be an insanely good beer and well worth the eye-watering price tag.

    Next up will be a sessionable version of this for a party, around 4%, with the citra dialled back a touch to make it a bit more accessible to those with less of an obsession with hops. Also going to dial the IBUs back to around 35 - I remember that Cloudwater's blog mentioned a low bitterness DIPA that apparently came out well...
     
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