meistergugl.blogg.se - Hop butcher

Hop butcher plus#
Hop butcher free#

I maintained this temperature for 3 days and cold crashed the beer.ģ weeks after brewday, my very own Hop Butcher Double Grid clone was ready to drink! This beer turned out beautifully. I then soft-cold crashed on day 9 to 57F and added second dry hop on day 10.

Hop butcher free#

I maintained this temperature for 4 days, before letting it free rise to 70F.

I chilled the wort to 68F and pitched Imperial A24 yeast from a 1L starter. Recipe told me that I should hit 1.081 but I don’t think my efficiency numbers are quite there yet. Whirlpool hop additionsīoil almost done, preparing for whirlpoolīoil finished, whirlpool all done, now time to chill down to 68 degrees. Grains in to mash at 155F for 60 minĪfter the mash was complete, it was time to start the boil. Water ready, pH measured and the grains are ready to go in. Started brewday by treating Chicago tap water with 2ml of Lactic acid, 4g of CaCl and 1g of Gypsum. Time to brew my own Hop Butcher clone into reality! 4 Gal Batch with 70% efficiencyġ.5 oz each Citra and Mosaic pellets (Whirlpool 160F - 30 min, )Ĥ.0 oz each Citra and Mosaic pellets (Dry Hop Day 9, 2oz/gallon total dry hop) Brew Day Having now listened to the CB&B podcast, I have a better idea of the grist, I now know to mash at 155F and have a more reliable hop schedule. Changing the grist should have a positive effect. Nice color, but not as opaque as Hop Butcher. Next time I'll do a soft cold crash to 58F and do a dry hop around day 9 or 10, around 72 hours before kegging.įirst Hop Butcher Clone attempt. The aroma is subdued as there is still fermentation taking place and blowing out all of the sensitive aroma compounds.

Having brewed another NEIPA between the two attempts, I'm not convinced on the Day 5 dry hop.

I'm convinced that there is a lactose addition in there somewhere, which would bring our mash temp within a reasonable range. After adding 1.5oz Lactose Sugar, the beer really took on more of a sweetness that's characteristic of HB.

This beer was really good, but it was still missing that sweetness that HB beers have, and at 1.020 FG it still tasted a little too "dry".

This beer got 3rd place in a Midwinter Brew Competition, but I learned a few important lessons. To get to a gravity that high, we'd need to raise the mash temperature to 160F or use lactose. Crazy, right? My grist, even if I did go 10% Carafoam, only gets me to about 1.018 at 150F mash temp. I have previously measured a few Hop Butcher beers using my hydrometer and the results were usually in the 1.020 - 1.028 FG. Original Gravity and Final Gravity was the last question that remained. While making a yeast starter for A24, this yeast has serious Hop Butcher aroma, we have a winner. This isn't widely available in Chicagoland, but I have really been wanting to try this yeast for some time, so it was time to order it online. The yeast used in HB's Vimeo upload was Imperial A24 Dry Hop. These definitely make sense to make up for the orange juice-like appearance and a final gravity of over 1.020. In Craft Beer & Brewing's podcast Hop Butcher dudes mention using 55-60% 2-row, and then equal parts Flaked Oats, Malted Oats, White Wheat with some Carafoam added. In my initial research, I had stumbled upon a HomebrewTalk thread where a very observant fellow homebrewer found a few Instagram and Vimeo resources that helped him identify at least some of the ingredients.ġ6 sacks of 2-row, 4 sacks of flaked oats, and something else in the backgroundīut it's not as simple as 80% 2-row and 20% Oats. To me, most of their Double NEIPA's seem like they use a similar recipe and switch out the hops.

Hop butcher plus#

Why Double Grid? It's a personal favorite, plus who doesn't like a solid Citra/Mosaic beer. So after almost 2 years of brewing IPA's, I decided that it was a time for me to replicate this masterpiece of a beer. Their beer character and juiciness is something I saw as a homebrewing challenge ever since I started brewing. Their beers' hoppy aroma, incredible mouthfeel, an orange juice-like appearance and flavors similar to that of fruit juice or pina colada are some of the characteristics that I had the pleasure of enjoying. Hop Butcher for the World has been an absolute hit on the Chicago beer scene in the last few years.