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Electric Hop Candy (New England style IPA)
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Wed Jul 26, 2017 7:11 pm    Post subject: Reply with quote


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Let us know how the beer goes / how everyone likes it! Always good to get feedback...

Kal

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wscottcross



Joined: 03 Jul 2015
Posts: 219
Location: CT

Drinking: Launch IPA, Double Sunshine clone, Maple Coffee breakfast stout

Working on: expanding my beer horizons (and my beltline)


PostLink    Posted: Thu Jul 27, 2017 3:41 pm    Post subject: Reply with quote

I've done it in less than that and it was great!
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Kal clone controller, 30 gallon Spike Brewing kettles, 6 tap keezer
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jonymac



Joined: 18 Dec 2014
Posts: 138



PostLink    Posted: Sat Jul 29, 2017 3:15 pm    Post subject: Reply with quote

Brewing this today Kal - you didn't put the oats through the grinder did you? Also, I couldnt get 1318 locally so will be using 002 and maybe a bit of S04. Thoughts?

System holding nicely at 152º



JonyMac

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Last edited by jonymac on Sat Jul 29, 2017 4:23 pm; edited 1 time in total
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sat Jul 29, 2017 4:22 pm    Post subject: Reply with quote

jonymac wrote:
Brewing this today Kal - you didn't put the oats through the grinder did you?

Nope. There's no need to mill flaked stuff.

Quote:
Also, I couldnt get 1318 locally so will be using 002 and maybe a bit of S04. THoughts?

I've used WLP002 before on beers like this and it's nice and works well. Haven't tried S04 on these sorts of beers however.

I've always prefered WLP002 over S04 for English styles and I'd expect the same here but you never know...

Kal

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jonymac



Joined: 18 Dec 2014
Posts: 138



PostLink    Posted: Sat Jul 29, 2017 4:27 pm    Post subject: Reply with quote

I may do a Frankenstein between the two yeasts - we'll see. I don't typically run the oats in the grinder either - figured I'd ask though. Question on the final hops charge - I take it you split the 6 ozs of hops in two and put them in a hops screen for 3 days in the bright tank, then pull them, carb and serve?
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sat Jul 29, 2017 7:58 pm    Post subject: Reply with quote

jonymac wrote:
Question on the final hops charge - I take it you split the 6 ozs of hops in two and put them in a hops screen for 3 days in the bright tank, then pull them, carb and serve?

All 6 oz go into the fermenter (I happen to do it 2 x 5 gallon so yep - it's split). They get added loose to the brite tank, left in for 3 days, then beer is racked to purged kegs and chilled/carbed/served.

Kal

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jonymac



Joined: 18 Dec 2014
Posts: 138



PostLink    Posted: Sat Jul 29, 2017 9:40 pm    Post subject: Reply with quote

So you are 7-8 days in primary, 3 days in Secondary, and then in the brite tank and carbing and serving?
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monsterelf



Joined: 17 May 2017
Posts: 13
Location: Williamston, MI


PostLink    Posted: Sun Jul 30, 2017 11:51 am    Post subject: Reply with quote

Regarding the 1318, made a yeast starter yesterday and came downstairs this morning and it seems my starter got a bit over excited. It creeped it's way over the top and made itself a little gap in the tin foil. Didn't explode or anything, but I did lose some. My question is, do I still have enough to pitch? Should I throw another packet in just for assurance or would that be overkill? Don't want to underpitch this so the dry hops have plenty of yeast to play with! Thanks all!
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Beer is made with hops. Hops are plants. Beer is salad.
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sun Jul 30, 2017 1:07 pm    Post subject: Reply with quote

jonymac wrote:
So you are 7-8 days in primary, 3 days in Secondary, and then in the brite tank and carbing and serving?

No.

7-8 days primary with dry hops #1 -> 3 days brite tank with dry hops #2 -> keg

Check out the notes section for more details:

Quote:

Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.


Good luck!

Kal

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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sun Jul 30, 2017 1:09 pm    Post subject: Reply with quote

monsterelf wrote:
Regarding the 1318, made a yeast starter yesterday and came downstairs this morning and it seems my starter got a bit over excited. It creeped it's way over the top and made itself a little gap in the tin foil. Didn't explode or anything, but I did lose some. My question is, do I still have enough to pitch?

That's a tough question to answer without pictures or context I'm afraid. How much do you think was lost?

Kal

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monsterelf



Joined: 17 May 2017
Posts: 13
Location: Williamston, MI


PostLink    Posted: Sun Jul 30, 2017 2:58 pm    Post subject: Reply with quote

not too much - maybe 100-150ml?
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Beer is made with hops. Hops are plants. Beer is salad.
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sun Jul 30, 2017 3:16 pm    Post subject: Reply with quote

monsterelf wrote:
not too much - maybe 100-150ml?

I'm not sure how big the original starter was or how much of that 100-150ml was yeast vs wort, but it doesn't sound like a lot so I doubt it's going to have much of an effect. Good luck!

Kal

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monsterelf



Joined: 17 May 2017
Posts: 13
Location: Williamston, MI


PostLink    Posted: Mon Jul 31, 2017 3:53 pm    Post subject: Reply with quote

It was a 2L starter and a lot of the stuff I cleaned up was definitely yeast so I'm thinking I might just throw another packet in the fermenter when I pitch. Any danger of overpitching?
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jul 31, 2017 10:02 pm    Post subject: Reply with quote

I would not be concerned with over pitching.

Kal

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Zchambers7



Joined: 23 Aug 2017
Posts: 3
Location: Mission viejo


PostLink    Posted: Thu Aug 24, 2017 11:55 pm    Post subject: PH Reply with quote

what is your mash PH at room temp for this one?
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Zach
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Fri Aug 25, 2017 12:55 am    Post subject: Re: PH Reply with quote

Zchambers7 wrote:
what is your mash PH at room temp for this one?


A very standard:

5.2 to 5.4 when measured in the mash temperature range of somewhere around 145-165F.
5.4 to 5.6 if the sample has been cooled to room temperature.

For complete details, see my Water Adjustment article:

http://www.theelectricbrewery.com/water-adjustment

Welcome to the forum!

Kal

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Zchambers7



Joined: 23 Aug 2017
Posts: 3
Location: Mission viejo


PostLink    Posted: Fri Aug 25, 2017 1:29 am    Post subject: Re: PH Reply with quote

kal wrote:
Zchambers7 wrote:
what is your mash PH at room temp for this one?


A very standard:

5.2 to 5.4 when measured in the mash temperature range of somewhere around 145-165F.
5.4 to 5.6 if the sample has been cooled to room temperature.

For complete details, see my Water Adjustment article:

http://www.theelectricbrewery.com/water-adjustment

Welcome to the forum!

Kal


Thank you!

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Zach
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Fri Aug 25, 2017 2:00 am    Post subject: Reply with quote

Now that said, you could probably target the higher end of the range to get a beer that is rounder/more full instead of sharp, but I've always gone for the lower end. This is one of those things where there's no right answer as it deals with flavour which is subjective, and I'll be honest and say I haven't done a ton of comparison brews where all I varied was mash pH. Good luck!

Kal

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huhwha



Joined: 10 May 2013
Posts: 71



PostLink    Posted: Sat Sep 30, 2017 9:35 pm    Post subject: Reply with quote

Brewing this tomorrow. Wish me luck!
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kal
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Joined: 12 Dec 2010
Posts: 9504
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sat Sep 30, 2017 10:33 pm    Post subject: Reply with quote

Good luck! Wink

Kal

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