New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 14 - India Pale Ale (IPA) => Topic started by: JohnQ on March 08, 2013, 09:40:55 PM

Title: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 08, 2013, 09:40:55 PM
Hey all, by request...
Here is the 5 Gallon recipe for the next barrel project.

The deal is, brew it at the MashOccur on the 30th, it stays at my place to ferment under pressure in the Brewhemoths.
When they are done, they will be racked into the Barrel which will be pre-seasoned with a good Single Malt as yet to be determined.  After 3 weeks, I'll add the dry hopping to the barrel.  A week later, we empty the barrel.

I won't be brewing at the Mash Occur, instead I'll brew the next day and make up what's needed to fill the barrel.

Let me know if you're in, and post here if you're shy of any ingredients, we can find it all I'm sure.
I have enough hops for sure on everything except the Amarillo.

I have in the Recipe, 1 packet of S05, but wondering if double pitching might be a good idea?


Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        27.8 %       
5 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         2        27.8 %       
2 lbs 8.0 oz          Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        13.9 %       
2 lbs                 Carafoam (2.0 SRM)                       Grain         4        11.1 %       
2 lbs                 Vienna Malt (3.5 SRM)                    Grain         5        11.1 %       
1 lbs 8.0 oz          White Wheat Malt (2.4 SRM)               Grain         6        8.3 %         
0.60 oz               Magnum [12.90 %] - First Wort 60.0 min   Hop           7        21.9 IBUs     
0.40 oz               Cascade [6.00 %] - First Wort 60.0 min   Hop           8        6.8 IBUs     
0.33 oz               Palisade [8.00 %] - First Wort 60.0 min  Hop           9        7.5 IBUs     
0.60 oz               Centennial [10.50 %] - Boil 60.0 min     Hop           10       14.7 IBUs     
0.60 oz               Chinook [10.50 %] - Boil 60.0 min        Hop           11       16.2 IBUs     
0.60 oz               Magnum [12.90 %] - Boil 60.0 min         Hop           12       19.9 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        13       -             
1.20 oz               Centennial [10.50 %] - Boil 10.0 min     Hop           14       10.7 IBUs     
0.90 oz               Cascade [6.00 %] - Boil 10.0 min         Hop           15       5.0 IBUs     
0.70 oz               Palisade [8.00 %] - Boil 10.0 min        Hop           16       5.2 IBUs     
1.20 oz               Centennial [10.50 %] - Aroma Steep 0.0 m Hop           17       0.0 IBUs     
0.80 oz               Cascade [6.00 %] - Aroma Steep 0.0 min   Hop           18       0.0 IBUs     
0.66 oz               Palisade [8.00 %] - Aroma Steep 0.0 min  Hop           19       0.0 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         20       -             
2.22 oz               Centennial [10.50 %] - Dry Hop 10.0 Days Hop           21       0.0 IBUs     
1.67 oz               Amarillo Gold [9.30 %] - Dry Hop 10.0 Da Hop           22       0.0 IBUs     
1.11 oz               Palisade [8.00 %] - Dry Hop 10.0 Days    Hop           23       0.0 IBUs     


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 18 lbs
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 23.50 qt of water at 167.7 F        156.0 F       45 min       

Sparge: Batch sparge with 2 steps (0.28gal, 4.00gal) of 168.0 F water
Notes:

March 9 edit:

Modified the grain bill a little to boost the og a bit.  In my notes, I had great effeciency on the original recipe and since we can't count on that consistantly, I've tweaked it a tiny bit so that 72% efficiency will result in an og of 1.092. Also doubled the yeast although with 15-18 gallons per fermenter not sure it would need to be 6 packets in each. Maybe someone with the yeast magic books could see what the requirement would be.

March 22nd Edit

Due to a shortage in Amarillo, we've modified the recipe to use a Cascade/Palisade blend in it's place everywhere except the Dry Hopping.


JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: Fhilo on March 09, 2013, 12:59:35 AM
In...
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 09, 2013, 08:11:35 AM
March 9 edit:

Modified the grain bill a little to boost the og a bit. In my notes, I had great effeciency on the original recipe and since we can't count on that consistantly, I've tweaked it a tiny bit so that 72% efficiency will result in an og of 1.092. Also doubled the yeast although with 15-18 gallons per fermenter not sure it would need to be 6 packets in each. Maybe someone with the yeast magic books could see what the requirement would be.

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 09, 2013, 01:24:31 PM
So after some research, I've found that the consensus among the pros is that 180F for 30 mins is good to kill anything of concern, so got it to 190...
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 09, 2013, 01:25:31 PM
left if for an hour, came back and the thermo was reading 201, the outside was hot, laser thermo said the outside was over 140.
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 09, 2013, 01:27:52 PM
It's now bunged and cooling.
Tomorrow, going to use the scope to make sure everything visible has been removed. If not, then another wash and then fill with cold water.

Following the system used by one of the pros I found online, I figure I'll repeat the steam process the day before filling, immediately fill with cold water and leave overnight.  In the morning empty and dump in a litre of whisky, and fill it up.

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: fakr on March 11, 2013, 11:04:18 AM
Hey Senior, did you let it cool a bit before bunging it?  I'd hate to see the barrel implode, or suck the bung straight through the hole with the vaccuum created!

Ever see a 55Gal barrel implode from rapid cooling when it's hot and sealed?

http://www.youtube.com/watch?v=Uy-SN5j1ogk (http://www.youtube.com/watch?v=Uy-SN5j1ogk)
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: fakr on March 11, 2013, 11:27:33 AM
And boy would that steamer ever do a good job of flash sanitizing a brewhemoth before filling!  Where did you get that Senior?
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 11, 2013, 03:03:21 PM
Quote from: "fakr"
And boy would that steamer ever do a good job of flash sanitizing a brewhemoth before filling!  Where did you get that Senior?


It's a suit steamer we got from Costco, not sure if they're still carrying them or not.

Removed all the heads and the suit stand from it and Voila.

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 21, 2013, 08:55:41 AM
Having enjoyed a few of the Bourbon County Stouts in the past few days, I'm wondering what folks would think about spiking the barrel with JD instead of a single malt?

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: Chris Craig on March 21, 2013, 09:13:25 AM
It would be cheaper  :D
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 21, 2013, 09:31:43 AM
Yeah, half the price of the my Single Malt choice, which was Aberlour A'bunadh.

What got me thinking about using JD was the posts I've read on pro-brewer about keeping a barrel healthy, and of course, Bourbon is the preferred addition.
After having the Bourbon County, I got to thinking... A 1.14 of JD is only $45 and has about the same alcohol content as a 750 of A'bunadh.

A'bunadh is my absolute favourite  non-smoked whisky.  Each batch is a little different, and it is aged in Sherry Butts only, so quite different than the Talisker.

Here are the tasting notes on A'bunadh...

A’bunadh, Gaelic for ‘of the origin’, is matured exclusively in Oloroso ex-sherry butts. It is a natural cask-strength malt whisky produced without the use of modern-day chill filtering methods or the addition of water.

Colour
Deep, rich amber

Nose
Aromas of mixed spices, praline and spiced orange harmonising with rich, deep notes of Oloroso sherry

Palate
Orange, black cherries, dried fruit and ginger spiked with dark bitter chocolate and enriched with sherry and oak. Full bodied and creamy

Finish
Robust and intense with bitter-sweet notes of exotic spices, dark chocolate and oak

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 21, 2013, 10:38:38 PM
Head Count...

So far I think we have,

fakr and i in for 20 gallons.
Fhilo in for 5 gallons.
brew in for 5 gallons.

anyone else in?

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: Fhilo on March 22, 2013, 11:19:06 AM
Mmmm bourbon, now we're talking my stuff!! If you're gonna go JD, the single barrel is quite good and is 46%. Also Jim Beam black is fantastic, with a hint of char at 43% (also great for cooking!) and exponentially better than the white.
Another good one is Eagle Rare (lighter taste, smooth, but still 46%) or Knob Creek 9 /  Maker's 9 are nice as well

just some thoughts
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: Richard on March 22, 2013, 11:33:15 AM
Dude. Scotch ain't Bourbon :P

You say Whiskey I say Whisky.

Never speak of this again.
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: brew on March 22, 2013, 11:55:40 AM
Ahhhh! Seems the uninitiated never have a healthy respect for the wonders of corn Whisk(e)y! Different from simple 2 row to be sure, but for a true believer Bourbon has a complexity that is truly awesome.
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 22, 2013, 12:51:19 PM
Pretty sure nobody ever said Bourbon was Scotch...

and as much as I love my Single Malts, and a few Vatted Malts, Bourbon also has it's place, including a couple of bottles in my cabinet.

Without Whiskey... the Whisky producers would be in a bundle of pain, as the majority of Whisky is aged in single use Whiskey barrels.

I really enjoyed the BB clone with the Talisker, though not everyone liked the smoke on the nose, so an idea to change it over to a Bourbon wash seems to be returning the barrel in the basement back to it's roots, as it were, while providing a different kind of nose.

RB, you didn't make it to the meeting with the Bourbon County Stout...too bad.

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on March 22, 2013, 05:09:21 PM
March 22nd Edit

Due to a shortage in Amarillo, we've modified the recipe to use a Cascade/Palisade blend in it's place everywhere except the Dry Hopping.


JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: Richard on March 24, 2013, 09:37:05 AM
Ah, I didn't catch the Bourbon talk earlier in the convo, ignore me :)
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on April 14, 2013, 07:44:44 PM
Moved to the Barrel yesterday...
Tried posting an image from the inspection cam, but it was shite, too bad.

JQ
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on June 07, 2014, 07:07:51 PM
A post revived from long gone days...
Sooooo....
As we know, the beer came out tasting and smelling like Magic Marker,
Most everyone tossed it...

Yesterday...

While teaching our employees how to clean kegs, I grabbed a keg, that turned out to be full of this project.

Pulled the pressure release tab and for a FULL 20 MINUTES, it spewed foam.
10  mins in I realized that it didn't smell like I remembered.
Tried a taste, didn't taste as remembered.

Waited for the foam to stop, opened it up and gave it a taste.
Sweet but super bitter, kind of IIIPA Belgiany... Kind of like what @jamie_savoie (http://nbcba.org/forum/index.php?action=profile;u=1182) might bring to a meeting.
NO Magic Marker at all. Damn near sublime!

Took some to the cabin to share, we'll let others comment on their tastings, but it seems like the crazy wild yeast that "infected" the AGDTDiePA did some serious work in cleaning this up!

So I have 3 more kegs of it, wondering if they're the same!

JQ
.
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: Fhilo on June 08, 2014, 12:42:59 AM
Nice. Hope I get a chance to try this!
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: jamie_savoie on June 08, 2014, 12:19:06 PM
This is really awesome and I hope to taste it eventually ;)  Does it taste sour or/and tart? What kind of flavour do you get from it?  fruity, cherry, pineapple, funk, horsy, spicy etc

It really amazing how bugs can totally change a beer when given time to do its thing

Last December I made a Belgian single fermented with 1214.  I saved 5 gallon of it and added WL brett brux trios in secondary.  After 2-3 months it tasted weird, not bad, but not right.  I kinda forgot about that carboy and last week I had a sample, I was blown away how totally different it tasted from the original. The original had a malty sweetness with some banana ester, the brett version has none of those flavour.  Now it’s tart and sharp with some pineapple and fruity

I still remember suggesting you to make a solera flanders red with that barrel.  There’s a nice article on that in the may-june Brew magazine
Title: Re: A Good Day to Die PA, MO 2013 Edition
Post by: JohnQ on June 08, 2014, 03:15:13 PM
This is really awesome and I hope to taste it eventually ;)  Does it taste sour or/and tart? What kind of flavour do you get from it?  fruity, cherry, pineapple, funk, horsy, spicy etc

I still remember suggesting you to make a solera flanders red with that barrel.  There’s a nice article on that in the may-june Brew magazine
Kind of flowery at the front end, still nice bittering. Reminded me a bit of the Russell Belgian IIPA from last year's brewer's bash.
Will have to taste more to get any more specific, and right now I'm rolling the new floor!

JQ