Beer Forum

What beer are they cloning tonight? I haven't been able to listen to many live shows and I was planning on listening tonight and I picked up some of the IPA per the big f'ing picture on the front page. Low and behold reading the description just now I see they are also going to attempt the Censored and Brown Sugga and the archive icon is the Brown Sugga logo. I can run out and get those two (in the next hour before the show) but I'm lazy and want to know wants going on before I get off my fat ass and go to the store.

Now you know!

Here's the recipe, sorry I did not plug this into a program. Just listened to the show and wrote it all down.

Lagunitas IPA: 6 gallon post-boil volume
O.G. 1.060 F.G. 1.020 (Target 1.018) IBU's 46.8 (Rager)

10.9 lb. American 2-row
.87 lb. Wheat Malt
.82 lb. Munich 10L
.55 lb. Crystal 60L
1.3 lb. Crystal 10L (brewer stated Crisp Crystal 15L - Wassup Jamil? )

Mash temp 160. (Jamil suggested reducing to 158) Burtonize H20.

Boil 60 minutes
4 g. Summit 18.5% 60 min
10 g. Horizon 12% 60 min
23 g. Willamette 4.7% 30 min
11 g. Centennial 10% 30 min
34 g. Cascade 5.75% 1 min or knock-out

Dry hops: 21 g. Cascade, 21 g. Centennial for 5 days (brewer cold crashed and left in for 7 days)

Yeast: WLP 002 or WY 1068 London ESB
Ferment at 66 for 3 days, ramp over 3-4 days to 70

And...Drink it!

Boil 60 minutes
4 g. Summit 18.5% 60 min
10 g. Horizon 12% 60 min
23 g. Willamette 4.7% 30 min
34 g. Cascade 5.75% 1 min or knock-out

Dry hops: 21 g. Cascade, 21 g. Centennial for 5 days (brewer cold crashed and left in for 7 days)

Add the second 30 min addition of Centennial (11 grams, 10%) and I'd clear you for take off.

Grandpa
a day late and a bus ticket short....

Missed one hop addition at 30 min: Centennial 11.36g (.4 oz) 10% AA

Chupa LaHomebrew wrote:Here's the recipe, sorry I did not plug this into a program. Just listened to the show and wrote it all down.

Lagunitas IPA: 6 gallon post-boil volume
O.G. 1.060 F.G. 1.020 (Target 1.018) IBU's 46.8 (Rager)

10.9 lb. American 2-row
.87 lb. Wheat Malt
.82 lb. Munich 10L
.55 lb. Crystal 60L
1.3 lb. Crystal 10L (brewer stated Crisp Crystal 15L - Wassup Jamil? )

Mash temp 160. (Jamil suggested reducing to 158) Burtonize H20.

Boil 60 minutes
4 g. Summit 18.5% 60 min
10 g. Horizon 12% 60 min
23 g. Willamette 4.7% 30 min
34 g. Cascade 5.75% 1 min or knock-out

Dry hops: 21 g. Cascade, 21 g. Centennial for 5 days (brewer cold crashed and left in for 7 days)

Yeast: WLP 002 or WY 1068 London ESB
Ferment at 66 for 3 days, ramp over 3-4 days to 70

And...Drink it!

Thanks! Editing original post...

2 problems with this recipe. I can't get the OG to match in Beer Tools or Pro Mash given the grain bill and I can't get the IBUs that high given the hop schedule. Am I crazy?

Those recipes use an eff factor of 70% and the Rager formula for hops... Make sure that's set and see how close you come to the OG/IBU's.