I told Narcout I’d be happy to post this adaptation, and I think this is worth sharing. I based it on other threads from folks who communicated with Vinnie, as well as from the Zymurgy clone recipe, so kudos to Brandon and others for their talent and notes to forums. I’m a batch sparger.
I just racked to kegs and added the dry hops, and it tasted phenomenal already. I pitched yeast at 64F, held it there for 30 hrs, then up to 65F, and after 7 days up to 66F for 79% attenuation. The West Coast Ale yeast is very clean/neutral, and flocculates better than US-05, although much slower to attenuate. It takes a full 2 weeks to ferment dry. Still, it will be my new house yeast for IPA and PA.
Apologies to 5 gallon batch brewers - I am sharing this as an 11.5 gal batch, since the ingredient amounts aren’t so fractional this way. Although I had planned to leave behind 1/2 gal of wort in the kettle along with break material and hop spooge, I ended up collecting most of the wort, first carefully strained through a fine mesh strainer to omit most break material from entering my fermenters.
I think I will now go add the oak chips since I want to see what that adds. I’ve never used untoasted oak before.
The IBUs are in line with previous brewers’ take on bumping up from Blind Pig’s actual, which I believe is 61 calculated IBUs. Based on my taste of it today I’m glad I did. I let the 0 minute hops addition steep 10 minutes before chilling the wort. Pre-dry-hop it still isn’t over the top hoppy. I’m going to keg hop 4 days at 65F and then 4 - 5 days at 35F.
The reason my hop alpha %'s are odd is because I use the potency loss function in ProMash.
Based on my own tastes I slightly decreased the amount of chinook as bittering hops from the Zymurgy clone, and increased slightly the carapils since I like a bit of body even in my IPAs, both ideas that Brandon also suggested he might try in future brews of his take. :D From what I’ve seen, the wheat malt is optional. I left it in there for what I still believe adds foam positive results.
Here’s mine:
06-15-2014 Blind Pig IPA Clone
A ProMash Brewing Session Report
Recipe Specifics
Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 24.00
Anticipated OG: 1.060 Plato: 14.69
Anticipated SRM: 5.7
Anticipated IBU: 82.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Actual OG: 1.059 Plato: 14.51
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.85 by Volume: 6.20 From Measured Gravities.
ADF: 78.9 RDF 65.6 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 78 %
Anticipated Points From Mash: 59.79
Actual Points From Mash: 59.69
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.4 20.50 lbs. Pale Malt(2-row) America 1.037 2
4.2 1.00 lbs. Wheat Malt America 1.038 2
4.2 1.00 lbs. Crystal 40L America 1.034 40
6.3 1.50 lbs. Caramel Pils Malt Belgium 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.10 oz. Chinook Pellet 7.56 32.4 60 min.
1.10 oz. Columbus Pellet 13.94 31.3 60 min.
0.50 oz. Cascade Pellet 4.12 2.1 30 min.
1.90 oz. Amarillo Pellet 8.25 16.3 30 min.
2.00 oz. Amarillo Pellet 8.25 0.0 0 min.
2.00 oz. Cascade Pellet 4.12 0.0 0 min.
2.00 oz. Centennial Pellet 7.80 0.0 0 min.
2.00 oz. Simcoe Pellet 13.00 0.0 0 min.
2.00 oz. Amarillo Pellet 8.25 0.0 Dry Hop
2.00 oz. Cascade Pellet 4.12 0.0 Dry Hop
2.00 oz. Centennial Pellet 7.80 0.0 Dry Hop
2.00 oz. Columbus Pellet 13.94 0.0 Dry Hop
Extras
Amount Name Type Time
1.25 Tsp Wyeast Yeast Nutrient Other 10 Min.(boil)
1.50 Unit(s)Whirfloc Fining 5 Min.(boil)
Yeast
Mangrove Jack M-44 U.S. West Coast Ale
Mash Schedule
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 24.00
Water Qts: 40.17 - Before Additional Infusions
Water Gal: 10.04 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.67
Tun Thermal Mass: 0.00
Grain Temp: 65 F
Saccharification Rest Temp: 153 Time: 75
Sparge Temp: 168 Time: 10
Total Mash Volume Gal: 11.96 - After Additional Infusions
Notes
To soften hop edge/punch, you can add 1 oz untoasted American oak chips/cub
es per 5 gal, although adding oak has been discontinued by Russian River.
Steam them for 15 minutes and add in hop bag to keg ~10 days.