Famous Penultimate Words IIPA

[Gil Breau]

I know some sources say to keep the sparge water at 170 F max, but it seems that many agree now that it's the RESULTING temp that should be no higher than 170 F (leading to tannin extraction), so your sparge water could be around 180 F or so. You'd definitely get more sugars that way.

The program I use sets mine to a resulting temp of 168, and the sparge water is 180-ish usually, depending on grain weight. Been doing this the past four batches and find a lot more sugar's been coming out.

[Shawn]

Yeah, from what I've read, and personal practice, getting your resulting temp to as close to 170 F as possible makes a really big difference in your OG.

[Richard]

I see... excellent advice. Must admit I've not been measuring the sparge temp post-addition, just using 170F water to do so. I'll try 180F next time and see what that gets me

I know it's not the crush 'cause Kyle uses the same grinder as me and I get lower utilisation.

Slainte!

[Richard]

Added an extra 0.3oz of cascade and 1.2oz of Northern Brewer to the dry-hop for this today (clearing out last of the stock). Should be a stinker

[Kyle]

hmm, I thought everyone did it this way: when I say "sparge temp" I really mean resulting temp.

[Richard]

Suffice to say: it's not immediately obvious.

[Richard]

Having some of this pre-bottle-conditioning; tastes excellent. Pretty much spot-on what I was going for, with the exception of the colour which is a lot darker than I'd expected. I think it's the (non-pale) wheat malt I've been using.

Perception-wise, I'd place this between 50 and 80 IBU. Definitely not the hop-bomb you might expect from running the numbers. Very well balanced.

[Richard]

The end result here is beautiful; I will do a review on a clean palate some time. This is the stuff I started homebrewing to make.

Certainly not a session beer, but an excellent occasional nonetheless. Will make sure to have some for the next meeting.

I will be upping the hops bill further for the third incarnation to try and bring out more of the resinous notes. I've done a little reading and I think it's the 60-minute addition that needs bumped up... from what I can tell, the isomerisation doesn't operate much above 100IBU, so the additional hops at that level contribute more to the flavour than just bitterness. Will need to experiment further to see how true this is.

[Shawn]

The flavor-increase with a 60-minute addition will probably be pretty minimal. If you're looking for extra flavor, I'd move an extra addition to somewhere around the 10-20 minute area.

[Richard]

Yeah already sitting on most of the IBUs at 40 minutes. Might move that back to 60 mins (to mirror PtE clones I've seen) and add a 10 min 1oz Cascade addition.

[Shawn]

FWIW, the PtE clone I posted in the all-grain recipe section turned out really nice... that's the one straight from the man himself, Vinnie Cilurzo.

It's been almost 2 years since I've had PtE, so I definitely can't attest to how close a clone it is, but it made a damned tasty (and surprisingly easy-drinking) DIPA.

[Richard]

I'm not exactly aiming to clone PtE, it's just a good benchmark in terms of tried + tested ultra-hopped IIPA homebrew clone recipes. If anything I'd be trying to clone the garrison, and I've not quite reached their level of hops yet. Tasty trial and error ftw

The recipe I'm looking at for reference is "Hop Hammer" from Zainasheff; apparently a slightly bigger version of Vinnie's formulation.

[fakr]

Richard, if you like the Garrison Imperial IPA as much as I do, hit up the Garrison downtown sometime soon, I suggested to Doug that he order up a keg of Pumphouse IPA.  As of last week he had a keg in on tap....

Garrison Imperial IPA WAS my favorite for a long time, but now it's Pumphouse IPA.   VERY hoppy.  Reminds me of chewing on grapefruit peelings.  Extremely fresh taste, and a good 7.5%.

Maybe having a keg of it on tap in my garage has swayed my opinion of it a bit too...

[pliny]

There's Pumphouse IPA at Dmitris. I get it when I go there.

[Richard]

sweeeeeeeeeeeeeeeeeeeeeeet.