CS3 Studio1's Fire & Brimstone IPA
Fire & Brimstone - US IPA for Case Swap 3
BIAB
OG 1.062
FG 1.014
ABV 6.3%
IBUs 61
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris OtterGrain 65.36 %
2.15 kg Vienna Malt Grain 28.10 %
0.30 kg Caramel/Crystal Malt -120L Grain 3.92 %
0.20 kg Caramel/Crystal Malt - 30L Grain 2.61 %
25.00 gm Columbus (Tomahawk) [14.30 %] (60 min) Hops 29.9 IBU
15.00 gm Simcoe [13.00 %] (30 min) Hops 12.5 IBU
10.00 gm Simcoe [13.00 %] (15 min) Hops 5.4 IBU
10.00 gm Cascade [6.30 %] (15 min) Hops 2.3 IBU
10.00 gm Columbus (Tomahawk) [14.30 %] (15 min) Hops 5.9 IBU
20.00 gm Cascade [6.30 %] (1 min) Hops 0.5 IBU
15.00 gm Columbus (Tomahawk) [14.30 %] (1 min) Hops 0.8 IBU
15.00 gm Simcoe [13.00 %] (1 min) Hops 0.7 IBU
Dry Hop with Simcoe, Cascade, Columbus
Wyeast 1332 - Norwest Ale
Unfortunately this beer has the worst chill haze (out of the keg at least) of all the beers I have brewed. Oh well, I'm keen to see if my move to a new conventional brew setup changes this.
BIAB
OG 1.062
FG 1.014
ABV 6.3%
IBUs 61
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris OtterGrain 65.36 %
2.15 kg Vienna Malt Grain 28.10 %
0.30 kg Caramel/Crystal Malt -120L Grain 3.92 %
0.20 kg Caramel/Crystal Malt - 30L Grain 2.61 %
25.00 gm Columbus (Tomahawk) [14.30 %] (60 min) Hops 29.9 IBU
15.00 gm Simcoe [13.00 %] (30 min) Hops 12.5 IBU
10.00 gm Simcoe [13.00 %] (15 min) Hops 5.4 IBU
10.00 gm Cascade [6.30 %] (15 min) Hops 2.3 IBU
10.00 gm Columbus (Tomahawk) [14.30 %] (15 min) Hops 5.9 IBU
20.00 gm Cascade [6.30 %] (1 min) Hops 0.5 IBU
15.00 gm Columbus (Tomahawk) [14.30 %] (1 min) Hops 0.8 IBU
15.00 gm Simcoe [13.00 %] (1 min) Hops 0.7 IBU
Dry Hop with Simcoe, Cascade, Columbus
Wyeast 1332 - Norwest Ale
Unfortunately this beer has the worst chill haze (out of the keg at least) of all the beers I have brewed. Oh well, I'm keen to see if my move to a new conventional brew setup changes this.
Replies to This Discussion
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Permalink Reply by JoKing on
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I had this one 1st last night, and thought long and hard about it all day today.
Yeah - pretty hazy like you have described... I wouldn't put it all down to chill haze though.
Mine was hazy / murky at room temp which is a pretty good indication of permanent haze. There are a few contributors for this... but I dont think I need to get into to it here... seems a bit condescending.
Pours well - not viscous or anything... looks like beer. Smells zesty with plenty of passionfruit hops.There's plenty of caramel going on in there too. There's a bit of a fermentation characteristic coming through though. Not unpleasant at all - but I thought I'd better bring it up. It's a combination of autolysis and underpitching. So, the yeast was unhappy before it even got pitched into the wort... even though the healthy cells did a great job at attenuating your beer - adding a lovely mouthfeel, the less viable ones shat themselves leaving the characteristic "bubblegum" flavour in the finished beer. Then they dont floc out - just to be even more of a pain in the ass.
Overall - I think there is a good beer in there: your recipe is quite obviously good, your cleanliness is obvious as there was no infection in the beer... but I would review your yeast handling reigeme. It'll go a long way towards making good beer, outstanding beer.
Cheers mate. -
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Permalink Reply by studio1 on
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Cheers mate. I knew something was up with the yeast...didn't really want to admit it to myself though!
....anyways this was brewed before I saw you at Galbraiths....my yeast regime has changed since then after the other problem we identified. I've been making sure starters have been running for 3 days or so...and using fresher yeast! -
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Permalink Reply by Soren on
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I haven't tried this beer yet, but jokings remarks about the fermentation character sounds like my own experience with 1332. The first one I made was ok, but not nearly as good as the twin brother (split batch) fermented with 1272. It had a more sweet, bubblegummy, slight diacetyl profile. They both finished at the same gravity but 1272 got there in half the time. The second beer has fermented terribly, massive bubblegum, almost belgian, all the way through fermentation. This seems to be fading though, it still in the fermenter, and after 1 month it is a lot more subtle but certainly still there. I don't like it and wont be harvesting it again after this one.
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My first couple of runs with it were pretty good....the harvested yeast had been sitting in the fridge for a few months and I don't think it was viable enough and/or a weak starter have caused the problems. Just finished off the keg and will be laying another IPA down in the next few days.....1056 on the stirplate!
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yeah, mine sat in the fridge for a while as well before the second one but I made a pretty strong starter or so I thought anyways. Low viability probably enhanced the problem. In anycase, it doesnt have any advantage over the other US yeast strains i think.
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Permalink Reply by Reviled on
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Pours really hazy/murky, def not chill haze, id maybe put it down to yeast haze?? It definately doesnt go away when the beer warms up, if youve had trouble with the ferment sometimes the yeast can take ages to flock... Or what could have also happened is when you recultured you got more lazy cells than healhty ones?? Not sure...
It has a nice hop aroma of tropical fruit and passionfruit, but theres some interesting yeast character on the nose, allthough I dont find it undesirable! It just adds an extra element of complexity... Maybe a bit of alcohol coming through as it warms up? Im starting to get more of the bubblegum aroma as well!
Nice firm bitterness and good mouthfeel, not as much hop flavour as I was expecting, but the yeast could have stolen it? I remember trying your 1332 West Coast blonde and it played with the hops in a similair way, nice malt flavours coming through...
Overall its a good beer, it just seems to have not got the best fermentation, which happens... Cheers mate ;o) -
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Permalink Reply by denimglen on
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I really like the aroma of this beer, nicely balanced. First off I get a big chunky biscuity malt character from the MO and Vienna and some touches of caramel coming through. This fades kinda quickly and the hops start to put out. Fruity, resiny, a little piney and spice. Fruitiness is kinda like sticking my nose in a just juice bottle or a bag of starbursts or something.
Flavour stacks up too. Sweetish caramel start that blends nicely into a crispish and slightly dry bitter finish. Nice fruity hops through the middle. The simcoe really shines in this beer I reckon.
Good fluffy head and retention too, clear as mud but everything else makes up for it by far.
Awesome, awesome beer bro, brew strong! -
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Bro drinking the bottle of APA you gave me right now.
Nice refreshing citrus hop aroma without being too in-your-face, very drinkable, . Some caramel and biscuity toastiness too.
Flavour is on par with the aroma, drinkable as.
Cheers! -
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Cheers. Keg blew last night...have a slightly tweaked version in the fermenter!
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Permalink Reply by Stu McKinlay on
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This is a really lovely big hoppy amber ale struggling to be found with the haze and husky astringency of a process problem. Joking comments point to one possible problem. I actually wondered about your sparging and water treatment as I got a harsh huskiness. Would be good to know more about that area rather than assuming anything.
Keep up the good work in other departments because as I say there is a showstopping beer underneath that just fell over... like Liam Finn does now and then.
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