Hey all, looking for some feedback on a recipe I'm putting together to clone a beer I had recently by Ex Novo, called BWA. This is a hazy New England style Triple IPA with "Simcoe, El Dorado, Mosaic, Mandarina Bavaria, and a insane amount of Citra, 7lb/bbl of hops, ABV 10.5%, IBU 100". Unique beer and really one of the best I've ever had. So I'm thinking of a recipe that merges the principles of a triple IPA and the style of a NE. Instead of Simcoe, I'm using Pacific Jade because I have some left over and I like spicy tropical citrus instead of the earthy pine in a NEIPA.
Boil Time: 90 min
Efficiency: 75% (brew house)
Original Gravity: 1.100
Final Gravity: 1.020
ABV (standard): 10.48%
15 lb - American - Pale 2-Row (74.3%)
1.5 lb - United Kingdom - Oat Malt (7.4%)
2.5 lb - Cane Sugar (12.4%)
6 oz - Canadian - Honey Malt (1.9%)
6 oz - Flaked Oats (1.9%)
1) Infusion, Temp: 145 F, Time: 60 min
2) Infusion, Temp: 154 F, Time: 30 min
3) Sparge, Temp: 168 F, slow sparge out
I've read that these huge beers do better if you hold some of the sugar back for a day and feed it in with extra yeast, so I plan to make a little starter and put some of the cane sugar in with the extra starter at 24 hrs.
0.1 oz - Pacific Jade @ 60 min
1 oz - El Dorado, @ 15 min
2 oz - Citra, Whirlpool
2 oz - Mandarina Bavaria, Whirlpool
1 oz - Mosaic, Whirlpool
1 oz - Pacific Jade, Whirlpool
2 oz - Citra, Dry Hop @ day 2
1 oz - El Dorado, Dry Hop @ day 2
1 oz - Mosaic, Dry Hop @ day 2
4 oz - Citra, Dry Hop @ day 7
I'm sure there's some benefit to spreading out the DH additions but I had a bad experience with a contaminated batch once trying to divide into 4 dry hops, so now I prefer to limit the times I open the carboy.
YEAST:
Imperial Yeast - A38 Juice
Fermentation Temp: 60F for 1 day, then ramp up over 4 days to 68 F
Pitch Rate: 1.5 (M cells / ml / deg P)
Thanks for any advice you may have.
Boil Time: 90 min
Efficiency: 75% (brew house)
Original Gravity: 1.100
Final Gravity: 1.020
ABV (standard): 10.48%
15 lb - American - Pale 2-Row (74.3%)
1.5 lb - United Kingdom - Oat Malt (7.4%)
2.5 lb - Cane Sugar (12.4%)
6 oz - Canadian - Honey Malt (1.9%)
6 oz - Flaked Oats (1.9%)
1) Infusion, Temp: 145 F, Time: 60 min
2) Infusion, Temp: 154 F, Time: 30 min
3) Sparge, Temp: 168 F, slow sparge out
I've read that these huge beers do better if you hold some of the sugar back for a day and feed it in with extra yeast, so I plan to make a little starter and put some of the cane sugar in with the extra starter at 24 hrs.
0.1 oz - Pacific Jade @ 60 min
1 oz - El Dorado, @ 15 min
2 oz - Citra, Whirlpool
2 oz - Mandarina Bavaria, Whirlpool
1 oz - Mosaic, Whirlpool
1 oz - Pacific Jade, Whirlpool
2 oz - Citra, Dry Hop @ day 2
1 oz - El Dorado, Dry Hop @ day 2
1 oz - Mosaic, Dry Hop @ day 2
4 oz - Citra, Dry Hop @ day 7
I'm sure there's some benefit to spreading out the DH additions but I had a bad experience with a contaminated batch once trying to divide into 4 dry hops, so now I prefer to limit the times I open the carboy.
YEAST:
Imperial Yeast - A38 Juice
Fermentation Temp: 60F for 1 day, then ramp up over 4 days to 68 F
Pitch Rate: 1.5 (M cells / ml / deg P)
Thanks for any advice you may have.