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Bell's Hopslam Imperial IPA
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jonymac



Joined: 18 Dec 2014
Posts: 138



PostLink    Posted: Fri Apr 29, 2016 1:23 am    Post subject: Reply with quote


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Brewing this one on Saturday!

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tloveland



Joined: 12 Mar 2017
Posts: 2



PostLink    Posted: Fri Mar 17, 2017 5:26 pm    Post subject: Reply with quote

Brewed this about 20 days ago. Followed the recipe exactly for 10 gallons and I'd say it turned out great. I fermented for 9 days at 67į, dry hopped for 3 days at 72į, then cold crashed for ~40 hours at 35į. Kegged and force carbed, and started serving it immediately.

Here were my notes:

Appearance: golden orange, great persistent head with awesome lacing. Hazy, but slowly clearing.

Aroma: tropical fruits, melon, grapefruit, bittersweet, floral

Flavor: total hop bomb. Extremely resinous, fruity, obviously high ABV (slight alcohol bite). Quick fading bitter aftertaste. Very subtle grainy and floral tastes.

Mouthfeel: silky smooth, with sort of a puckering effect from the bitterness.

If I brewed this again, I'd probably cut back on the 60/45/30m hop additions to reduce the IBUs. It's just a bit too bitter for my taste.

Great recipe! Cheers!

Ted
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10077
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Fri Mar 17, 2017 6:36 pm    Post subject: Reply with quote

Glad to hear you enjoyed it Ted!

It's definitely on the bitter side as it's a fairly "old" double IPA as far as beers go. With many moving towards softer NEIPAs, that bitterness is starting to appear more shocking to the palate.

Kal

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tloveland



Joined: 12 Mar 2017
Posts: 2



PostLink    Posted: Sun Mar 19, 2017 7:49 pm    Post subject: Reply with quote

I think you're exactly right! My pallete has definitely shifted as IPAs have trended less bitter and more fruity/aromatic. As the days go by, I find that either my taste is adjusting to the bitterness, or the bitterness is fading..or a combination of both.

Either way, great recipe that I will surely brew again (possibly with some tweaks). Here's a picture of a glass I had today while brewing a lemon raspberry wheat ale:

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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10077
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Mon Oct 14, 2019 8:38 pm    Post subject: Reply with quote

Recipe has been re-written and moved to our new site.

See: https://shop.theelectricbrewery.com/pages/bells-hopslam-double-ipa

This thread will remain open for questions. Cheers!

Kal

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chastuck



Joined: 06 Oct 2013
Posts: 184
Location: Beckenham, Kent, UK

Drinking: Bitter

Working on: IPA


PostLink    Posted: Mon Oct 14, 2019 9:42 pm    Post subject: Reply with quote

Kal - a question please. I notice that the recipes you have moved over to your new site no longer suggest crash cooling in the brite tank to help clear the yeast and that the gelatin as fining agent has become optional. Any reason for the change of method, other than that cloudy beers seem more acceptable these days (at least in the US anyway)?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10077
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Mon Oct 14, 2019 9:52 pm    Post subject: Reply with quote

You may still crash cool if you have the means and/or prefer. I never do it and don't notice a difference when I do, so I no longer mention it.

For gelatin, I mention this: "Gelatin may "round off" some hop flavour / aroma so we tend to skip this step with hop forward beers like this."
Feel free to use gelatin if you like, I've (mostly) stopped using it on beers like this for the reasons stated.
I continue to do it with beers that I want crystal clear like light coloured lagers.

I'm re-writing all my recipes like this as I move them to the new site as how things were done sometimes as long as ~10+ years ago is no longer how I brew (exactly).
Dry hopping is another change - it used to be the norm to dry hop 7-10 days but nowadays people tend to do more like 3 (or 5) at most.

I figured it made sense to update to how I would brew my recipes today, so that's what I've been doing.
But itís not just me - Bellís (and many others) have stated that they donít filter or fine either.
Itís not laziness but because the flavours are better.

Free free to adapt or change to suite your own needs. There's rarely "one" right way to brew.

Cheers!

Kal

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Last edited by kal on Tue Oct 15, 2019 1:32 pm; edited 2 times in total
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chastuck



Joined: 06 Oct 2013
Posts: 184
Location: Beckenham, Kent, UK

Drinking: Bitter

Working on: IPA


PostLink    Posted: Mon Oct 14, 2019 10:09 pm    Post subject: Reply with quote

Thanks Kal. That makes a lot of sense.
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