my brew buddy came over last night with some coastal evacuation ipa beers. damn a good tasting beer so about ten beers later we decided to brew this . it has lots of cetenial hops. but question can i find this recipy some where need to find out what kind of grains they did use any ideas???
Not much info on their website. All it offers is 8% ABV and all centennial. Not knowing the SRM is also problematic. I would use all 2 row and a crystal malt to reach the appropriate color.
Is the beer more bitter or aromatic? If more bitter use a “traditional” hopping method. If more aromatic use a smaller bittering charge and get some of the IBUS from larger late hopping additions (within last 10 minutes of boil).
more aromatic taste it got indeed went to their web site not much info
gonna try to clone the beer
me thinking to create a recipe on this got it sort of on paper the idea og 1.075 fg 1.010
using rahr 2 row malt bries 2 row brewers malt
bries pilsen dme malt and pilsen malt extract syrup total 10 lbs
hops cetennial 60 min 45 min 15 min and flame out 0 min
yeast strain got one kveik yeast vial left gonna use that
dry hops 2 oz amerillo hop
any sugestion if i am on the right track
Do you brew All Grain or Extract?
If it were me I would use a split for bittering using a First Wort Hop (FWH) and a small bittering charge. I would skip the 45 min addition as it doesn’t really provide much in terms of flavor or aroma. Since you don’t know the IBU I would shoot for an OG of 1.070-1.075 and 60-70 IBU to keep the BU:GU balanced.
The beer mentioned all centennial hops so that’s what I would use.
at the moment still extract brewing
Sooooo… It’s basically a slightly modified Dead Ringer?
To bump up the aromatics, I’d do like @loopie_beer suggests and go with FWH for bittering, and add as many hops as you can within the last 5 or 10 minutes. Centennial is an absolutely fantastic hop! I’ve got a vial of Kveik yeast in the fridge waiting to go into a beer like this. Orange aromas and flavors combined with citrusy/piney centennial? Heck yeah.
Of course, I’ll be saving the slurry and pitching it again and again and again…
2 row Brewers malt needs to be mashed. If you’re doing extract use enough DME or LME to reach your desired OG. If it were me I would NB’s gold malt extract as a starting point. If it doesn’t provide enough color steep some c60 to reach your desired SRM.
thanks for the info its the first beer i do try to build out of nothing my own idea and recipe .but still strugeling with lots of ideas and questions
actually think its a sort death ringer i di compare notes from my journal and it comes close to the death ringer actually this morning before work gonna transfer a death ringer to the second fermentor i did brew this one last week .