cybi - Green Flash IPA

[DBear]

From the interview with the brewer, he does a 35min mash. When the guys read out he clone recipe I did not hear how much time they mashed for. Anyone know?

[TastyMcD]

We probably didn't say. Mash until fully convereted. That time will vary depending on things like mash thickness and pH.

Tasty

[DBear]

Thanks Tasty

[nahthan]

For the batch we tasted on the show I mashed for a little over an hour. I started recirculation about 20 minutes after dough-in at 152F. It took about 40 minutes to get up to mash out at 165F. Tasty's absolutely spot-on though, readjust to your own system. That may mean shorter or longer depending on pH, your setup, etc.

[ApresSkiBrewer]

What was your mash thickness?

[Brewin' Bruen]

Thanks for the mash info. I've been trying to clone this IPA for a while now and thanks to the show I've got some hard data-great work to everyone involved on the BN!

Another quick question for Nathan and Tasty: Green Flash's WC IPA has a brilliant clarity which I'm guessing is the result of filtration, given that the dry hopping would haze the beer. How did the clone's clarity compare to the commercial version? Do you guys recommend filtering dry-hopped brews for competition?

According to the current BJCP guidelines IPAs and Imperial IPAs can display some haziness from dry-hopping. Just curious what you guys think--I'm new to competitions and want to present the best beer possible.

Thanks much.
Greg

[TastyMcD]

The clone was identical in color and clarity. I took Nathan's beer and filtered it so that we wouldn't be able to tell the difference in the blind tasting. I've had the GF IPA on draft and it's not at all as clear as the beer that's bottled. I wouldn't get too concerned about a little haze. It's perfectly acceptable and I know a lot of people who expect the haze and associate it with the some of the best hoppy beers. I personally like them clear. That's no secret.

You can always use a clarifier.

Tasty

[nahthan]

What was your mash thickness?

1.30 quarts/pound. As long as you're getting good conversion I think you have a lot of leeway here with mash thickness for this recipe/style.