Back to Shopping at NorthernBrewer.com

Odell IPA Clone start

This is where I’m at on my research:

American Two-row Pale (consistent)
2 lb. Vienna (consistent)
1 lb. Carmel or Crystal 20L (consistent)
9-6 lbs. Pale Malt (consistent)
Carafoam and/or Caramalt (consistent)

(7-8 Hops Total Verified)

1 oz. Citra or Cascade
1 oz. Chinook (Boil Consistent)
1 oz. Simcoe ( finishing and dry hop consistent)
Horizon
Amarillo (Boil Consistent)
Centennial (Consistent)
Perle/Sorachi Ace (semi-consistent finishing)
Columbus (verified as dry hop)

German Ale Yeast (verified)

Ferments @ 67 F one week then 34 F (!?) for two weeks (according to Brooklyn Brew Shop Youtube vid interview/visit to brewery

Let me know if you guys have tried or would try anything different. I’m researching the hops right now to see what suits the bittering vs. finishing/dry hopping stages. I’ll probably do the 6 lbs. pale malt as a DME, too.

I wonder if Odell’s is really using all those hops that are in short supply right now - Citra, Simcoe, and Amarillo are very difficult to get at the big commercial level.

I believe Zymurgy has the O’dell’s IPA recipe in the mag this month. I’ll check when I get home.

10.25# 2 row
15.5oz caramel
14oz vienna
2oz honey malt
In ounces:
.5 chinook at 60 pellets
.75 amarillo at 60 pellets
.75 “mystery” hop back whole
.75 centennial hop back whole
.25 columbus hop back whole
.5 chinook dry hop pellets
.5 centennial dry hop pellets
.25 columbus dry hop pellets
“House Yeast”

[quote=“Steppedonapoptop”]10.25# 2 row
15.5oz caramel
14oz vienna
2oz honey malt
In ounces:
.5 chinook at 60 pellets
.75 amarillo at 60 pellets
.75 “mystery” hop back whole
.75 centennial hop back whole
.25 columbus hop back whole
.5 chinook dry hop pellets
.5 centennial dry hop pellets
.25 columbus dry hop pellets
“House Yeast”[/quote]
:cheers: I was getting there. Thanks for that post. When you say hop back I am assuming that refers to the final 15-1 minutes of the boil?

I believe it’s a system of infusing wort through a hop container?

So if I just packed the hops into a tube and ran it through?

http://en.wikipedia.org/wiki/Brewing#Hopback

I believe it’s a little more complicated than that. I have no experience with this set up. But perhaps there’s a way to get the same depth of hops aroma by adding more at flame out???

I can’t go all grain yet (getting ready to move so we’re trying to downsize our clutter (i.e. the lady of the house is extremely opposed to extra equipment)) so I was wondering if there were any extract substitutes that were acceptable for 2 row.

I’ve used the attached link for conversions before with success. Replacing the 2 row with 6# light DME or 7# light LME I’d guess. Specialty grains would be steeped.

http://www.brew-dudes.com/all-grain-to- ... version/78

Not to be thankless, because thank you, but I also found this fantastic “All Grain to Extract” conversion pdf link through a few searches.

http://home.roadrunner.com/~brewbeer/extract/pres.pdf

I hate to do that to you guys, but I usually post questions here and research simultaneously so I can compare and contrast the results. Through that, I’ve learned (painfully) to be patient, because the observations on this forum almost always course correct my pompous brewing the day after I needed to know it :shame: So much to learn…

I also think I’ll be going for this partial mash approach http://www.homebrewtalk.com/f39/easy-pa … ics-75231/ and since he anticipates about 60% efficiency I’m thinking I should up the grain bill for the crystal/vienna/honey malts. Yes?

You ought to be able to achieve something closer to 80% efficiency with a typical BIAB approach that includes a dunk-sparge (what that guy is doing in the thread). Depending on the percentage of specialty grains you might need to add a little 2-row (along with the Vienna) to the mini-mash to get full conversion.

Assuming I’ve done this before, of course. Which I haven’t. :smiley:

Edit: here’s the new line-up using what modest supplies we have 'round here.

http://hopville.com/recipe/1480739/amer ... ankenstein

[quote=“Hoppenheimer”]Assuming I’ve done this before, of course. Which I haven’t. :smiley: [/quote]Can you make tea? If so, you can do BIAB, it’s about as simple as it gets.

I woke up my gf from her nap I was laughing so hard. Thanks a lot, guy, haha.

http://hopville.com/recipe/1480739/amer ... ankenstein

Whaddaya think?

Just opened my first bottle and poured it into a freezer chilled pint glass. The rest still need to spend a few days in the fridge (ideally a week, but I’m not ideally patient), but flavorwise this is a raging success. Thank you guys so much for all of your help. I’ll be modifying this recipe, no doubt, for years.

Which German Ale yeast did you use?
Congrats on the success btw, looks like an excellent mixture of hops! Nice addition of vienna malt, should be enough to get a pretty nice flavor in the final product.

See that you went with the golden extract, I still squeeze in a quick week night extract batch from time to time.
NB Gold LME is my go to, just pale malt and carapils and attentuates like a champ.

Back to Shopping at NorthernBrewer.com