Bruce’s Hop Pot Luck v1.0
Specifics
General Information
Method: Partial Mash

Started with Bruce & Dan's IPA and modified for increased volume and using various hops I've won or acquired.  

Bottling half and kegging half.  Added a hop tea to the keg at carbonation and bottling bucket.  See links for hop tea recipe.

Comments

Got me a gold ribbon at the 2008 Wisconsin State Fair!

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
12.00 pounds LME - Pale 66.7% of grist
2.00 pounds DME - Light 11.1% of grist
14.00 pounds Total Extract Weight 77.8% of grist
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 3500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Procedure

Mash or Steep Grains

 

Ingredients for Mashing
AmountItemType% or IBU
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
2 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 11.11 %

 
Temperature Mash, 1 Step, Full Body
Step TimeNameDescriptionStep Temp
40 min Saccharification Add 5.00 qt of water at 170.5 F 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Fermentation
Primary: 7 days @ 60° F
Secondary: 28 days @ 60° F
Tertiary: 18 days @ 62° F
Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by Experinced Judge
Aroma: 7 / 12 Hoppy!
Appearance: 2 / 3 Good color, more head retention would have been nice.
Flavor: 15 / 20 Good malt character up front then the citrusy hops come through. CLEAN.
Mouthfeel: 4 / 5 Fuller, creamy which this style demands.
Overall Impression: 8 / 10 Good brewing technique comes through. Nice beer in a very competitive category. "I'll have another".
Cumulative Score: 36 / 50 Very Good
Review by BJCP Certified Judge
Aroma: 7 / 12 Resinous hop aromawith some dark carmel malt background. There is almost a kettle burn aroma to it as well.
Appearance: 2 / 3 Deep amber in color with a small head. Reddish hues.
Flavor: 16 / 20 Internse hop bitterness with a piney flavor in the middle. A burnt carmel flavor on the malt side. Malt backbone supports hops well.
Mouthfeel: 4 / 5 Medium body, good carbonation, nice feel to it.
Overall Impression: 9 / 10 eat American IPA. The maltiness of this beer may be a bit high, but not by much. Awesome.
Cumulative Score: 38 / 50 Excellent
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Bruce's Hop Pot Luck
Competition: Wisconsin State Fair
Date: May 17, 2008
Style: American IPA
Place: 1st (Gold)
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