express IPA

General Homebrew Discussion
1

So building upon the discussion started in https://www.homebrewersassociation.org/forum/index.php?topic=25212.msg323875#msg323875, and using Drew’s express brewing instructions (Express Brewing - Speed Brewing from Grain to Glass in Less Than 10 Da – Maltose Falcons) I want to brew a variation of Drew’s Falcons Gyre Rye IPA in 9 days, and then serve it during the first meeting of our local homebrew club.  Aut vincere aut mori! Hilarity guaranteed!

Recipe: Mosaic Rye IPA

Boil Size: 13.44 l
Post Boil Volume: 11.44 l
Batch Size (fermenter): 10.00 l 
Estimated OG: 1.062 SG
Estimated Color: 12.4 EBC
Estimated IBU: 63.7 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 81.4 %
Boil Time: 60 Minutes

Ingredients:

Amt                  Name                                    Type          #        %/IBU       
2.50 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent  1        -           
2.00 kg              Pale Malt (2 Row) Bel (5.9 EBC)          Grain        2        71.4 %       
0.40 kg              Munich I (Weyermann) (14.0 EBC)          Grain        3        14.3 %       
0.40 kg              Rye Malt (9.3 EBC)                      Grain        4        14.3 %       
16.00 g              Warrior [15.00 %] - Boil 60.0 min        Hop          5        54.8 IBUs   
1.00 Items            Supermoss (Boil 15.0 mins)              Fining        6        -           
16.00 g              Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop          7        8.9 IBUs     
16.00 g              Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop          8        0.0 IBUs     
1.0 pkg              Thames Valley Ale (Wyeast Labs #1275) [1 Yeast        9        -           
16.00 g              Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Hop          10      0.0 IBUs

Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Procedure, mostly as per Drew’s instructions:

Day 1: pitch shaken not stirred starter @17C
Day 2-5: ferment, @high krausen bump to 22C
Day 4: dryhop
End of day 5: temp → 0C
Day 6 morning: rack to keg, add kieselsol
Day 8 evening: blow out first pint of sediment; transfer to 2nd keg; force-carbonate
Day 9: drink

Really curious whether I can pull this off. Jeers and comments are welcome!

2

I think you might make it, or you may be optimistic by a day or 2.  If it was me, I’d cold crash for a couple days, then dry hop and carb.

3

That does seem optimistic. I’d pitch/ferment a little warmer and still allow another day or two for attenuation, which hopefully also gives you a full three days for dry-hopping. You could probably pick one of those days back up by carbonating and fining in the first keg, then jumping the finished beer to the serving keg the morning you’re going to serve.

4

My motto is, if Drew can do it in 6, I can do it in 9.

5

Did you notice that Drew skipped the dry-hopping and it was still a 10-day turnaround?

6

Ouch yes, missed that, his general procedure is only 6 days. But I read he had problems with the US-05 version, which I will not use. I’m using the faster Thames Valley…

I think I’ll skip the original dry hopping, because I want  to re-use the yeast in a porter, and maybe dry hop in the keg before I carbonate. It’s the thought that counts, no?

The only thing I’ve never done is this ultra-fast force-carbonation, Drew’s Carbonation-rama. I hope that will work the first time I try this…

7

I think you can make it! I have faith. The challenging part is going to be making sure it ferments out quickly enough. But I think you’ll be fine with the Thames Valley.

You could also dry hop in the keg on the finished beer for the giggles of it as well. Tends to be what I do, but I don’t give a hoot about clarity concerns from hop haze.

8

FWIW, carbonation-Rama is also how I carbonate (and what I’m going to call it from now on!) and if I’m not fining, as I wouldn’t for any dry-hopped beer, I can tap the keg just a couple hours later, once the foam dies down. That could shave enough time off to make the fermentation/dry-hopping more manageable given your time constraints. Just make sure to thoroughly purge the keg with CO2 before starting the shaking.

9

Ok, fining is out.

10

My therapist has told me I’m just doing this to “show off”, so now I have to slow-brew a London Porter instead with the Thames Valley Ale yeast :frowning: