Modus Hoperandi show
Posted: Tue Aug 21, 2012 6:50 am
by ggltd
Good stuff- one of my very favorite IPA's. Interesting about the salts in the grain pre-crush. Tasty - my water profile is pretty neutral. For 6 gal of this I am planning on 6 g of each salt with my crush. Would you also then add 6 g more of each to the boil? Your opinion please. Yeh I know this is all based on a water report, but this stuff drives me nuts! And it always seems to be a moving target anyway....
Re: Modus Hoperandi show
Posted: Wed Aug 29, 2012 9:45 am
by Tom from Raleigh
If you want something plain and simple, try this link:
http://carboyclub.com/newslet/ferm0297. ... chor447348A couple of guys in my club wrote it back in 97 based on our water report. I haven't read your water report, but from driving through Charlotte, I bet it's pretty similar to us up here in the Triangle. Another approach would be to brew the beer and then doctor a pint to taste by dosing it with a solution made from gypsum and calcium chloride. One of the later shows with Colin Kaminsky talked about this method. Colin understands water.
Re: Modus Hoperandi show
Posted: Thu Aug 30, 2012 3:43 am
by ggltd
Tom : Thank you , Thank you , Thank you , Thank you. I have read a lot about this, talked to people at the water company, and crossed my eyes trying to figure out the water reports. I actually live in Cornelius 5 minutes from Lake Norman, but no one can tell me what our source is. This is the best article I ever read on the subject. I will use this as a starting point.
Re: Modus Hoperandi show
Posted: Thu Aug 30, 2012 6:03 am
by Tom from Raleigh
Sure, man. Happy to help. Have you been to Ass Clown Brewery yet? Looks to be quite local to you. I don't get down that way too much, but he seems to be doing good things. I'd bet he has thoughts on water.
Re: Modus Hoperandi show
Posted: Thu Aug 30, 2012 11:21 am
by ggltd
Tom: Just a quick on the same topic. The recipe for this IPA (from CYBI) calls for gypsum, baking soda, and canning/pickling salt. On your chart are the last two covered by the epsom salts?
Re: Modus Hoperandi show
Posted: Sat Dec 14, 2013 1:39 pm
by NervousDad
I just kegged my Modus about two hours ago and it is perfect.
I changed their receipt up a tiny bit based the comment that they made about SKA's version having a little bit of nutty flavor, so replaced 2.5 pounds of 2 row with MO. It tastes and looks Identical to me. I think they use an english blend of 2 row.
Mine is on the left (2 hours in the keg to it's still needs to clear)
