My Fav Lagunitas clone:
For 5 gallons
13# English pale malt(maris otter)
1/2 # carapils
1/2 lb wheat malt
1/2 lb caramel malt
1 oz centenial 1 hour
1 oz columbus 30 minutes
1 oz cascade 10 minutes
1 oz cascade 3 minutes
1 oz cascade dry hopped
wyeast 1056 yeast
Mashed in my cube cooler 1 hour at 152 degrees
sparged for 45 minutes with 168 degree
og was 1.073
fg 1.012
ibu's 73
9 days primary
3 weeks secondary
Full of flavor!!! Not too bitter. Reminds me of a cross between lagunitas ipa and pyramid's!!!
Steep the specialty grain in water pot... remove just before the boil. Turn off heat and add extact, return pot to boil. Follow hop schedule, cool, pitch yeast, ferment, bottle, enjoy.
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Hops (all whole leaf)
1oz Warrior @ 90 min
1oz Chinook @ 45 min
1oz Centennial @ 10 min
1oz Cascade @ 5 min
1oz Columbus @ flame out
dry hopped w/ 1oz Columbus & 1oz Cascade for 4 days
dry hopped w/ 2oz Amarillo for the next 4 days
Yeast
Whitelabs California Ale Yeast
This turned out deep golden in color, with a smooth bitterness, and a huge grapefruity hop flavor and aroma. I really love this brew.
My favorite American IPA so far, crisp, clean, and refreshing, with lots of citrus-pine hops. If you want more of an East Coast IPA hop balance, you might want to add an extra pound or two of plain light dry malt extract to this.
1 oz Columbus (60 min)
1/2 oz Centennial (30 min)
1 oz Centennial (4 min)
2 oz Cascade (dry hop)
White Labs California Ale Yeast W001
S.G. Not recorded
Steep crushed crystal malt in a grain bag in 2-3 gallons of water with gypsum added. Bring temp up to 170F. Remove grain bag. Bring to boil. Finish as usual.
Primary fermentation @ 68F for five days
Secondary @64-66F two weeks (w/ 2 oz Cascade)
Bottle with 3/4 cup corn sugar.
Batch Size (Gal): 5.00
Est. IBU: 291.0
Est. OG: 1.073 Plato: 17.74
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.5 10.00 lbs. Marris Otter Great Britain 1.038 2
6.0 0.70 lbs. CaraPils Great Britain 1.035 20
2.1 0.25 lbs. Crystal 40L America 1.034 40
6.4 0.75 lbs. Corn Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Chinook Whole 13.00 47.7 Mash H
2.75 oz. Warrior Whole 15.60 150.0 90 min.
0.50 oz. Columbus Whole 12.20 21.3 90 min.
1.00 oz. Simcoe Whole 12.00 36.0 45 min.
1.00 oz. Columbus Whole 14.30 35.9 30 min.
2.25 oz. Centennial Whole 10.10 0.0 0 min.
1.00 oz. Simcoe Whole 12.30 0.0 0 min.
1.00 oz. Columbus Whole 15.80 0.0 Dry Hop
0.75 oz. Centennial Whole 10.10 0.0 Dry Hop
1.25 oz. Simcoe Whole 12.30 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
-----
BrewTek CL-260 Canadian Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.95
Water Qts: 15.00 - Before Additional Infusions
Water Gal: 3.75 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.37 - Before Additional Infusions
Looks like a hop schedule on a 60 minute clone to me!
Actually a take off of Pliny The Elder, from Russian River in Cal.
BTW, if you want a true clone of this, you would be better served by using domestic 2 row and American ale yeast!
Last edited by BitterRat : 03-19-2006 at 08:23 PM.
I brewed this 2 weeks ago and transfered to the 2ndry this weekend. After 2 weeks in the primary this thing is ready to drink. Smooth and crystal clear, it's a bit out of style, but it tastes great! (I've drank the 1/2 gallon that I had left over in the primary).
UK IPA
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
14-A India Pale Ale, English IPA
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings Whole 5.00 27.2 First WH
2.00 oz. Goldings Whole 5.00 36.6 60 min.
0.50 oz. Goldings Whole 5.00 2.4 15 min.
1.50 oz. Goldings Whole 5.00 4.6 1 min.
Yeast
-----
WYeast 1968 London Extra Special Bitter
I also threw 2 oz of Goldings in the keg as dryhops.
I'm a little curious about some of the hop schedules I've seen here, specifically additions 1/2-way through the boil (e.g., at 30 minutes in a 60 min. boil, or at 45 min. in a 90 min. boil). I know this is in keeping with British tradition but I don't quite see the point given that max. bitterness is acheived between 60 - 90 min. and max. flavor is at <15 min (even <10 depending on who you ask. Why not just:
- at start of boil.
- with 15/10 min remaining.
- at flame-out
- optional DH
Seems to me that 1/2 way does is inefficient whether its for bitterness or flavor. Thoughts?
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Originally posted by Derekt2 I'm a little curious about some of the hop schedules I've seen here, specifically additions 1/2-way through the boil (e.g., at 30 minutes in a 60 min. boil, or at 45 min. in a 90 min. boil). I know this is in keeping with British tradition but I don't quite see the point given that max. bitterness is acheived between 60 - 90 min. and max. flavor is at <15 min (even <10 depending on who you ask. Why not just:
- at start of boil.
- with 15/10 min remaining.
- at flame-out
- optional DH
Seems to me that 1/2 way does is inefficient whether its for bitterness or flavor. Thoughts?
I was always told that in the last 30 to the last 10 will mostly be for flavor and it will give some aroma and increase aroma as you get closer to the last 10 minutes, then from 10 minutes on it is mostly aroma and very little flavor. Plus, I'd rather get a little aerobic exersize rather than risk getting a hernia.
Originally posted by Lupulinitus I was always told that in the last 30 to the last 10 will mostly be for flavor and it will give some aroma and increase aroma as you get closer to the last 10 minutes, then from 10 minutes on it is mostly aroma and very little flavor. Plus, I'd rather get a little aerobic exersize rather than risk getting a hernia.
I believe that the greatest flavor contribution occurs with 10 minutes remaining. Anything longer and it is more bitterness than flavor. Anything less and it is more aroma than flavor.
Further, I believe that the maximum aroma contribution occurs when hops are added at flame-out or post-boil during the whirlpool.
Anyone else?
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Someone posted a graph here recently that had a graph outlining the bitterness, flavor, and aroma contributions, but I don't remember enough about it to post a link and I am not about to search for it. If you remember it post it.
But, Derek, your numbers were in line with that graph. From what I have read all the flavor is boiled away after 40 minutes and all of the aroma after 10. So if you wanted just a hint of hop flavor or aroma, I guess there might be some usefulness. I follow the 60/15/0 minutes schedule myself. I don't feel like paying that much attention nor will the wee ones allow me the ability to pay that much attention.
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