brewingnoob
New Member
It has been a long time since I've made my own recipes so wanted to do something experimental to get back into it.
I decided to make an IPA with the hops being an acronym of a random word, in my case LLAMA because I'm an adult.
Erm, let's call it a Hops Acronym Recipe System - HARM - because maybe it'll be horrible.
Made a video so I can look back and judge myself harshly in future:
Trying to target a vibrant tropical hazy, but we'll see how it goes.
Going to dryhop just before fermentation is done, then crank up the spunding valve to self carb in the pressure fermenter. Will probably cold crash once it is done to let it settle and to soak up more CO2 (usually I top up a bit from a tank). Then finally keg into a pre-co2-flushed keg that's flushed from the fermenter.
Any bets on if this'll turn out ok or not? Wort tastes good, video has a incredibly specific description of the flavor at the end - silky/smooth, sweet, bitter - shocking for an IPA I know
OG (1.047) ended up close to target (1.048), but overshot on final volume by a touch. Why did I make 20L of an experiment? Great question.
Grains:
200g Simpsons Crystal Light
400g Weyermann Carapils
400g Crisp Vienna
4kg Crisp Best Pale Ale
Hops:
Apollo 11g 60 min
Lubelski 13g 30 min
Azacca 16g 15 min
Moutere 20g 5 min
Dryhop:
Azacca 28g
Luminosa 56g
Yeast: 1x Verdant IPA
Ferment @ 18c
Water treatment is just for my specific horrible water, based on a water report I did because I really struggled with the limited info from my water supplier.
15ml AMS
5g Calcium Chloride Flakes
6g Calcium Sulphate
0.5g Sodium Metabisulphite (I think in the video I said metabisulphate because words are hard)
I decided to make an IPA with the hops being an acronym of a random word, in my case LLAMA because I'm an adult.
Erm, let's call it a Hops Acronym Recipe System - HARM - because maybe it'll be horrible.
Made a video so I can look back and judge myself harshly in future:
Trying to target a vibrant tropical hazy, but we'll see how it goes.
Going to dryhop just before fermentation is done, then crank up the spunding valve to self carb in the pressure fermenter. Will probably cold crash once it is done to let it settle and to soak up more CO2 (usually I top up a bit from a tank). Then finally keg into a pre-co2-flushed keg that's flushed from the fermenter.
Any bets on if this'll turn out ok or not? Wort tastes good, video has a incredibly specific description of the flavor at the end - silky/smooth, sweet, bitter - shocking for an IPA I know
OG (1.047) ended up close to target (1.048), but overshot on final volume by a touch. Why did I make 20L of an experiment? Great question.
Grains:
200g Simpsons Crystal Light
400g Weyermann Carapils
400g Crisp Vienna
4kg Crisp Best Pale Ale
Hops:
Apollo 11g 60 min
Lubelski 13g 30 min
Azacca 16g 15 min
Moutere 20g 5 min
Dryhop:
Azacca 28g
Luminosa 56g
Yeast: 1x Verdant IPA
Ferment @ 18c
Water treatment is just for my specific horrible water, based on a water report I did because I really struggled with the limited info from my water supplier.
15ml AMS
5g Calcium Chloride Flakes
6g Calcium Sulphate
0.5g Sodium Metabisulphite (I think in the video I said metabisulphate because words are hard)
