Extreme Brewing - Sam Calagione

[MARKP18]

Got it as a Fathers day gift yesterday.

 

Best Fathers Day Gift Ever.

:)

 

Now just need to decide what to brew first...

[MARKP18]

Trying to decide between Coffee & Cream Stout or Hopfather Double IPA.

 

Lots of good brewing tips in this.

 

Cons, most of the receipes are extract + speciality (not too much work to convert to AG), and a lot don't have target IBU's or AA% for the hop additions.

[Guest]

if you dont have the IBU's then its all guesswork and not really a recipe, just a list of ingredients...

 

fun all the same Im sure, but not a recipe.

 

Yob

[Muddy Waters]

I posted here yesterday asking for the Hopfather Double IPA recipe but my post has mysteriously disappeared [bandit]

 

I have since found the recipe online....maybe I'll post it myself when I get the chance.

[Guest]

Got a Link Muddy?

 

IIPA... [love] [w00t] [w00t]

[Muddy Waters]

No links Sorry Yob but here's the recipe:

 

HOPFATHER DOUBLE IPA

INGREDIENTS

 

Heat to 66\xb0C

23 L

 

Steep

 

500g cracked crystal 15-20 Lovibond malt (15 minutes)

3 kg light dry malt extract (90 minutes)

28g Magnum hops (90 minutes)

43g Columbus hops (90 minutes)

43g Columbus hops (30 minutes)

100g Columbus hops (End of boil)

50g Williamette hops (End of boil)

 

Fermentation

 

White LabsWLP001 California Ale Yeast or Wyeast Chico 1056 Ale Yeast

15g Columbus hops (Day 3 to 5)

7 g Chinook hops (Day 3 to 5)

7g Amarillo hops (Day 3 to 5)

21g Chinook hops (Day 7)

 

Bottling

 

125g priming sugar

STARTING GRAVITY: 1.066 to 1.069

FINAL GRAVITY: 1.012 to 1.014

FINAL TARGET ABV: 7 to 7.5 %

IBUs: 100

 

PROCESS

 

1. In a brew kettle, heat 23L of water to 66\xb0C.

 

2. Place cracked crystal malt in a mesh steeping bag and place in kettle. Let steep for 15 minutes.

 

3. Remove the mesh bag and bring the wort to a boil.

 

4. Once boiling, turn off heat and add light dry malt extract, 28g of Magnum hops, and 43g of the Columbus hops and return to a boil for 90 minutes.

 

5. Add 50 g of Columbus hops and boil for 30 minutes.

 

6. Add 100g Columbus hops and 43g Willamette hops and turn off the heat.

 

7. Swirl contents of kettle to create a whirlpool.

8. Cool the wort and rack to a fermenter leaving as many of the solids behind in the kettle as possible.

 

9. Pitch the cooled wort with the ale yeast listed above at 20\xb0C.

 

10. Add air through a carbonating stone or rock the fermenter gently to get air mixed in with wort and yeast and ferment for five to seven days.

 

11 . Once the fermentation is complete, add 15g of Columbus hops 7g Amarillo hops, and 7g Chinook hops to fermenter.

 

12. After 7 days, rack beer to a secondary fermenter and add 21g Chinook hops and let sit for 3 to 5 more days.

 

13. Before bottling, clean and sanitize bottles and caps and create a priming solution of 1 cup (235 ml) boiling water and priming sugar. Siphon beer into a sterilized bottling bucket, add the water-diluted priming solution, and gently stir. Bottle and cap beer.

 

 

[Guest]

Cheers Muddy..

 

143g of Hops at flame out [w00t] [w00t]... nice..

 

can you believe I dont have any Columbus [crying] [annoyed]

 

[ninja]

 

 

[Muddy Waters]

can you believe I dont have any Columbus [crying] [annoyed]

[ninja]

 

 

[pinched] I'm shocked Yob! I would have expected you have at least 1kg of any hop on standby. And you call yourself a hophead! Really!! [biggrin]

 

As for the 143g of hops at flameout...I'm sure it is right but I think the proofreader was away sick the day Sam put his book out (2006 edition at least) as it listed this recipe as being for 233L. Needless to say I dropped the extra "3" from the recipe I posted above [cool]

 

[Guest]

well I did...

 

not Im not so sure I merit holding the title now [crying]

 

[lol]

 

C'mon America pick and process those damn hops already [lol] [lol]