tgmartin000
Well-Known Member
there were 2 mentioned, 1275 and 1968.
1275
there were 2 mentioned, 1275 and 1968.
Greetings fellow brewers, I have been working on a recipe for something similar to Cigar City-Jai Alai. Please be critical and help me get it close to the real thing. Cheers.
Jai Alai stats per CCB website: ABV:7.5% IBU:70 OG:18 SRM:10
Grain Bill
2 Row-10lbs 12oz
Munich-1lb
Victory-1lb
20l-1lb
Hop Schedule (This is straight from Wayne Wambles via email from another thread)
FWH
Ahtanum-.5oz
Columbus-.5oz
Bittering
Ahtanum-.5oz
Amarillo-.5oz
Columbus-.5oz
Flavor
Cascade-1.25
Centennial-1.25
Columbus-1.25
Aroma
Ahtanum-1oz
Amarillo-1oz
Cascade-1oz
Dry
Simcoe-2oz
Yeast
Dennys Fav 50 or Cali Ale (not too sure about the yeast)
Stats per old hopville software: ABV:7.5% IBU:72.5 SRM:10
Notes: I used the 15 minute mark for the "flavor" hop additions, I used flame out for the "aroma" hop additions. The specialty malts are just my guess based on the taste I get from it. I pretty much always use a whirfloc tablet so I left that out.
Here is a link to the other thread. Perhaps one of the mods could merge them for me as I feel it belongs in the Recipes forum.
https://www.homebrewtalk.com/f5/cigar-city-jai-alai-281892/
Some new info from Wayne this week, he says that they are now using CO2 Hop Extract for the bittering addition. He says it helps a lot with shelf stability.
Grain Bill
Canadian 2-row-15.25
Munich I-12.5oz
60L-12.5oz
Victory-.25oz
Forgive me. Can someone help me through something in this grain bill? I haven't brewed in a couple years, and my memory suggested that I check with the source when it's ambiguous on this end.
1. Munich I refers to a light (8-11L) 2-row grain, and NOT CaraMunich I, correct?
2. "60L" refers to color. I "get" that, but I want to be right that we're talking about a Cara. I know there's enough confusion on this subject anyway; thanks in advance for any help you can offer!
OHHHH
One other thing. The LHBS didn't have the 1968, but they did have the 1275. After really looking at the numbers on the two, I picked up a 1332 (linked below) - for the simple reasoning behind flocculation and everything else registering as pretty similar. I'll let you know how it turns out. I've got a couple green cans in the fridge from my recent trip to Tampa.
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=139
I've entered my version of this into BS2 and will be brewing this tomorrow after church. I'm hopeful it turns out like the original. I spent a lot of time travelling to south Florida for work (ugh) and the thought of this beer is one of the few things that made the trips bearable.Just put my recipe together in iBrewMaster, trying to stay as close to the original as possible based on percentages and IBUs. Not exact but should be pretty damn close. Here's what I came up with:
Jai Alai #1
Style: American IPA. OG: 1.076
Type: All Grain FG: 1.019
ABV: 7.47 %
Calories: 248 IBU's: 71.18
Efficiency: 72 %. Boil Size: 7.00 Gal
Color: 11.7 SRM Batch Size: 5.50 Gal
Preboil OG: 1.065. Boil Time: 60 minutes
Well, I did brew this and the brew went....meh.
When I originally entered the hop schedule off the recipes I had found, my IBUs were 130. I hadn't yet changed the amounts based on the Alpha Acids of my actual hops. Plus I realized that I needed to adjust the hop amounts to the net bittering amounts that were posted earlier in the thread. So I did that in Beer Smith and got the recipe really close to the target numbers (all of them - OG ABV IBU etc.)
Because there are a lot of hop additions, I wanted them measured out during the mash so I didn't have t mess with them during the boil. Well, I used my original amounts, the ones that put me at 130 IBUs, and didn't realize that until after the 60 min addition went in. Plus, I blended all my hops in cups for the additions so it wouldn't have been easy (or really possible) to accurately back them out to the correct numbers. So I went ahead with a 130 IBU brew and we'll see how it turns out.
I know that after a certain point the IBU number can become a diminishing return. What I don't know is if my beer will taste bad with all those hops. Like too much of a good thing.
I did use the Thames Valley yeast and it is bubbling away now. We'll see in a month or so how my super-hoppy IPA turns out.
BassBeer, do you have notes on the final gravity from your 1/26/14 brew? How did it turn out?
All, I have not used wyeast 1968 London ESB Ale yeast and am wondering what kind of attenuation to expect on a 1.074 beer. (Not looking for what the wyeast website says for attenuation; interested in the observed attenuation from brewing this beer.)
Wow thanks Jakeasaur. Good job with that taste test and all. I love Jai Alai and am definitely going to do this.
Has anyone thought about aging this to emulate their humidor series (aged on "spanish cedar" )or White Oak Aged Jai Alai?
Sent from my SCH-I535 using Home Brew mobile app
I'm going to get a white oak spiral and try this out sometime in the next few months. Have you gotten around to it? Or anyone else?
Interesting that invasion gets double the dry bopping than jai alai and it's only a pale ale instead of an IPA. I wonder if it's because you get more out of the hops with the higher gravity in jai alai (I notice better dry hop utilization rates with higher gravities in my beers)
Just came home from Florida for fall break. I drank this beer all week. Sooo good! Must brew the clone. It is so smooth and has a soft mouthfeel to it. Also I'm surprised at all the bittering hops. It literally feels like the bittering addition is not there at all. Or just very small addition. The other thing that got me was the very fine carbonation possibly leading to the softer mouthfeel. Has a water profile been discussed? I'm sure that has a lot to do with it as well. I've been following the Hill Farmstead thread on HBT and it's dedicated to making a softer mouthfeel via lower chloride/sulfates and or oats. Since oats aren't used I'll maybe try lower sulfates/ chloride. Sorry if this has all Ben discussed I haven't read through the thread yet.
I just tried this beer yesterday for the first time and was amazed! Has anyone tried this again recently and have any updates on hops used and dry hop amounts?
When I made it the clone was pretty much dead on.
The recipe in post 1?
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