11/17/11: Soaked 2 oz. oak chips (medium toast) and 2 oz. oak cubes (medium toast) in Maker's Mark Bourbon.
11/22/11: Brew day. OG was 1.100.
12/2/11: Transferred to secondary; added the oak chips.
1/11/12: Bottled. FG was 1.030.
*IBUs from HopShot are not represented. In addition to the hops listed, I used a HopShot with this beer, adding small doses throughout the 60-minute boil. Spec sheet is here: http://www.northernbrewer.com/documentation/hopshot.pdf
Fermentables
43% - Dry Malt Extract - Light - US
6
44
8
Extract
2% - Dextrine Malt - UK
0.25
33
2
Mash
7% - Briess Caramel 60L
1
34
60
Mash
28% - 2-Row - US
4
36
2
Mash
7% - Belgian Aromatic - BE
1
36
26
Mash
2% - Chocolate Malt - US
0.25
34
350
Mash
7% - Munich - UK
1
37
9
Mash
2% - Caramel/Crystal 120 - US
0.25
35
120
Mash
2% - Briess Caramel 40L
0.3125
34
40
Mash
Hops
Columbus
1
Leaf
Boil
60 min(s)
15
45.2
Cascade
1
Pellet
Boil
60 min(s)
5.8
19.2
Cascade
1
Pellet
Boil
45 min(s)
5.8
17.6
Cascade
1
Pellet
Boil
15 min(s)
5.8
9.5
Cascade
1
Pellet
Boil
5 min(s)
5.8
3.8
HopShot throughout boil
1
Pellet
FlameOut
0 min(s)
10
0.0
Yeast
Wyeast Northwest Ale 1332
69%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Looks good. How the hopshot work out?
2/13/2013 8:40:41 AM
Thanks. I've used HopShots many times and I think they work great. It's a good way to increase "actual" IBUs, as most homebrewers are not isomerizing as much as they think they are ... and calculations are always higher than reality. In my experience, HopShots contribute a clean and somewhat neutral bitterness. You still have to use pellets/leaf hops with HopShots, IMO, in order to get brighter, snappier notes (using a HopShot alone would probably create a one-dimensional profile). If hop extract is good enough for Russian River's Pliny, it's good enough for me!
2/13/2013 8:56:10 AM
Yeah, I agree with you on calculations. I find my hoppy beers getting better if I increase it to a full ounce instead of the half ounce or 3/4 ounce that most recipes call for. I'll have to give that hopshot, and your recipe, a try.
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https://brewgr.com/Media/img/r/ec/ec08bc53-05b2-4af1-8290-8c58d4a8d83f_d.jpg
https://brewgr.com/Media/img/r/ec/ec08bc53-05b2-4af1-8290-8c58d4a8d83f_t.jpg
Looks good. How the hopshot work out?
2/13/2013 8:40:41 AMThanks. I've used HopShots many times and I think they work great. It's a good way to increase "actual" IBUs, as most homebrewers are not isomerizing as much as they think they are ... and calculations are always higher than reality. In my experience, HopShots contribute a clean and somewhat neutral bitterness. You still have to use pellets/leaf hops with HopShots, IMO, in order to get brighter, snappier notes (using a HopShot alone would probably create a one-dimensional profile). If hop extract is good enough for Russian River's Pliny, it's good enough for me!
2/13/2013 8:56:10 AMYeah, I agree with you on calculations. I find my hoppy beers getting better if I increase it to a full ounce instead of the half ounce or 3/4 ounce that most recipes call for. I'll have to give that hopshot, and your recipe, a try.
2/13/2013 9:08:56 AM