I tried making one of my favorite IPAs from Foothills Brewing in North Carolina. Hoppyum IPA
I created this recipe first off by using the stats on the Foothills Brewing website and from talking with a brewer. Unfortunately I couldn’t get the actual hop schedule and grain ratios directly from Foothills. The website stats for Hoppyum are 6.2% ABV, 70 IBU, and 8 SRM. I also found an older interview online where the head brewer at Foothills mentioned the grains used in the recipe, confirming my conversation. Using Beer Alchemy I was able to play around with the ingredients to get as close as possible to the stats on the website. Here is the final recipe that I wound up brewing. This is for a 5 Gallon batch:
11lb of US 2-Row Malt
1lb of US Caramel 20L Malt
8oz of US Caramel 40L Malt
Mashed at 153 for 60 minutes
1.27oz Simcoe Hops (60 Min)
0.75oz Cascade Hops (30 Min)
1.00oz Centennial Hops (5 Min)
0.73oz US Simcoe Hops (Dry Hop)
0.50oz Centennial Hops (Dry Hop)
0.50oz Cascade Hops (Dry Hop)
White Labs Yeast WLP001-California Ale
After everything was said and done I came extremely close to the site stats for Hoppyum. My recipe finished off at 6.3% ABV, 70 IBU, and 7.9 SRM. The side by side comparison of my beer vs the actual Hoppyum was extremely encouraging to me as this was the first recipe that I formulated completely from scratch. The training wheels were off on this one! The color of the real Hoppyum vs Homebrewing was dead on. The pictures in this post feature my Homebrew on the left and Hoppyum on the right. The Homebrew had a slightly stronger aroma of hops, but that could be due to freshness vs sitting on a shelf in a bottle for some time. Taste was almost identical as well. Homebrew was slightly more ‘flavorful’, but again could be due to freshness. Overall, I am happy with this recipe and I’ll definitely be brewing it again.
I’d love to hear your feedback if you ever give this recipe a chance to sit in your fridge.
I created this recipe first off by using the stats on the Foothills Brewing website and from talking with a brewer. Unfortunately I couldn’t get the actual hop schedule and grain ratios directly from Foothills. The website stats for Hoppyum are 6.2% ABV, 70 IBU, and 8 SRM. I also found an older interview online where the head brewer at Foothills mentioned the grains used in the recipe, confirming my conversation. Using Beer Alchemy I was able to play around with the ingredients to get as close as possible to the stats on the website. Here is the final recipe that I wound up brewing. This is for a 5 Gallon batch:
11lb of US 2-Row Malt
1lb of US Caramel 20L Malt
8oz of US Caramel 40L Malt
Mashed at 153 for 60 minutes
1.27oz Simcoe Hops (60 Min)
0.75oz Cascade Hops (30 Min)
1.00oz Centennial Hops (5 Min)
0.73oz US Simcoe Hops (Dry Hop)
0.50oz Centennial Hops (Dry Hop)
0.50oz Cascade Hops (Dry Hop)
White Labs Yeast WLP001-California Ale
After everything was said and done I came extremely close to the site stats for Hoppyum. My recipe finished off at 6.3% ABV, 70 IBU, and 7.9 SRM. The side by side comparison of my beer vs the actual Hoppyum was extremely encouraging to me as this was the first recipe that I formulated completely from scratch. The training wheels were off on this one! The color of the real Hoppyum vs Homebrewing was dead on. The pictures in this post feature my Homebrew on the left and Hoppyum on the right. The Homebrew had a slightly stronger aroma of hops, but that could be due to freshness vs sitting on a shelf in a bottle for some time. Taste was almost identical as well. Homebrew was slightly more ‘flavorful’, but again could be due to freshness. Overall, I am happy with this recipe and I’ll definitely be brewing it again.
I’d love to hear your feedback if you ever give this recipe a chance to sit in your fridge.