Brew Day Notes: Laurel IPA

Today we brewed the ‘House’ India Pale Ale. The wort’s color looks much more like the picture on the right. It looked like an SRM 10 or 11 rather than the 6 that was forecast.

Julian Shrago’s Laurel IPA is the base recipe for our ‘House’ IPA. Of course we here at Flog This Dead Brewing tweaked the original recipe (which is at the bottom of this post). We wouldn’t be homebrewers if we didn’t change something about the recipe, would we? For one thing, Julian “Burtonizes” the water, and that will make the beer seem bitterer than the already mindbogglingly high 96 IBUs. To my taste, the Burtonizing the water for Beachwood BBQ Brewery’s offering gave it a tinge of diesel. And, diesel is a taste I don’t lust after.

Brewday Notes

  • My mash temperature was 8-10F too hot (temp did not drop after adding grain). The rule of thumb for heating water for mashing the milled grain is to heat it 10-12F above the desired mash temperature (e.g. 161-163F for a desired mash temp of 151F). I expected the temperature to when I added the nearly 15 pounds of grain to the heated water. It didn’t. Do you have a similar experience? Is this because of the keggle’s mass holding the heat and the weldless thermometer?
  • The pre-boil gravity calculated by BeerAlchemy is too low (perhaps by 7 points), which means my assumed evaporation is too high.
  • Total time for brew day: 7 hours. That includes set-up and clean-up.
  • Mash at 151F (needed to cool down wort to 151)
  • Measured pre-boil gravity: 1.053
  • Measured Original Gravity: 1.065
  • Target Final Gravity: 1.015
  • Target IBUs: 95
  • Expected ABV: 6.5%
  • Expected Color: 5.8 SRM (looks more in the 10-11 SRM neighborhood)

Today’s House IPA recipe

– 5 gallon batch at 70% efficiency

Grain Bill
13 lbs 15 oz Pale Malt (94.7%)
7.20 oz Carapils (Dextrin) Malt (3.1%)
5.40 oz Crystal 40L Malt (2.3%)

Hops
0.77 oz German Hallertauer Magnum – first wort hop (FWH)
1.85 oz Cascade – 60 minutes from end
0.75 oz Centennial – 30 Min From End
0.30 oz Simcoe – 10 Min From End
0.30 oz Columbus (Tomahawk) – 10 Min From End
0.20 oz Cascade – flame off
0.45 Centennial – flame off
12.12 oz Cascade – Dry-Hopped
1.30 oz Summit – Dry-Hopped
1.30 oz Centennial – Dry-Hopped

Yeast
White labs WLP001- California Ale

Mash at 151F
Target pre-boil gravity: 1.045
Target Original Gravity: 1.064
Target Final Gravity: 1.015
Expected IBUs: 95
Expected ABV: 6.7%
Expected Color: 5.8 SRM

For Extract Brewing

For an extract, try 6.9 lbs of dry light malt extract and steeping 0.4 lbs carapils and 0.3 lbs of caramel 40 at 160F for 30 minutes or so.

Mike “Tasty” McDole’s  Laurel IPA recipe  (12.5 gallon batch)

Last November while on the Brewing Network, Rodger Davis and Julian Shrago announced a Pro/Am collaboration on Julian’s Laurel India Pale Ale. Rodger (then at Triple Rock) and Julian (at Beachwood Brewing ) invited homebrewers to brew the same recipe that they would be brewing at their respective breweries.Then in December came the tasting.  The two brewers made radically different beers. Julian loves first wort hopping and Burtonizing the water. Then Triple Rock brewer, Rodger Davis does not believe in first wort hopping or Burtonizing. There were other differences. The brand of grains was different and the water was different (Berkeley vs. Long Beach).

Julian Shrago’s Laurel IPA recipe:

THE LAUREL IPA
– 5 gallon batch at 75% efficiency –

* 11.5 lbs. American 2-row malt
* 0.4 lbs. Carapils malt
* 0.3 lbs. Crystal 40 malt

Mash @ 151 degrees Fahrenheit for one hour.

90 minute boil

* 0.8 oz. Amarillo pellets (9.6% AA) for first wort hop (FWH)
* 0.55 oz. Summit pellets (18% AA) for 60 minutes
* 0.75 oz. Centennial pellets (9.2% AA) for 30 minutes
* 0.3 oz. each Simcoe (12.2) and Columbus pellets (14.0) for 10 minutes
* 0.5 oz. Amarillo pellets (9.6% AA) at flameout/whirlpool
* Dry hops: 1.3oz each Amarillo, Centennial, and Summit pellets for two weeks

Ferment with White Labs California Ale Yeast WLP001 or Wyeast 1056

OG/FG: 1.064/1.010
SRM: 5.2
IBUs: 108

Thinking the next batch ought to be a Laurel IPA

Laurel India Pale Ale moments before being devoured by a beer-thirsty horde

Last November while on the Brewing Network, Rodger Davis and Julian Shrago announced a Pro/Am collaboration on Julian’s Laurel India Pale Ale. Rodger (then at Triple Rock) and Julian (at Beachwood BBQ Brewery) invited homebrewers to brew the same recipe that they would be brewing at their respective breweries.

I brewed it and was able to compare it to the Triple Rock and Beachwood versions (Beachwood “Burtonized” their water and that changed the taste completely).  The Triple Rock and Beachwood versions were radically different. To my taste, the Burtonizing of the water for Beachwood’s gave it a tinge of diesel.

Without Burtonizing, Laurel is now my go-to IPA and we here at Flog This Dead Brewery are now running dangerously low.

Here’s my recipe (65% efficiency):

Grain Bill
14 lbs 2-Row Malt (94.3%)
7.75 oz Carapils (Dextrin) Malt (3.3%)
5.75 oz Crystal 40L Malt (2.4%)

Hops
0.8 oz Amarillo – First wort hopped
0.55 oz Summit – 60 minutes from end
0.75 oz Centennial – 30 Min From End
0.3 oz Simcoe – 10 Min From End
0.3 oz Columbus(Tomahawk) – 10 Min From End
0.5 oz Amarillo – At turn off
1.30 oz Cascade – Dry-Hopped
1.30 oz Summit – Dry-Hopped
1.30 oz Amarillo – Dry-Hopped

Yeast
White labs WLP001- California Ale

Mash at 151F with mash out
Target pre-boil gravity: 1.045
Target Original Gravity: 1.064
Target Final Gravity: 1.015
Expected IBUs: 95
Expected ABV: 6.7%
Expected Color: 5.8 SRM

For an extract, try 6.9 lbs of dry light malt extract and steeping 0.4 lbs carapils and 0.3 lbs of caramel 40 at 160F or so.

Here is Julian Shrago’s recipe:

THE LAUREL IPA
– 5 gallon batch at 75% efficiency –

* 11.5 lbs. American 2-row malt
* 0.4 lbs. Carapils malt
* 0.3 lbs. Crystal 40 malt

Mash @ 151 degrees Fahrenheit for one hour.

90 minute boil

* 0.8 oz. Amarillo pellets (9.6% AA) for first wort hop (FWH)
* 0.55 oz. Summit pellets (18% AA) for 60 minutes
* 0.75 oz. Centennial pellets (9.2% AA) for 30 minutes
* 0.3 oz. each Simcoe (12.2) and Columbus pellets (14.0) for 10 minutes
* 0.5 oz. Amarillo pellets (9.6% AA) at flameout/whirlpool
* Dry hops: 1.3oz each Amarillo, Centennial, and Summit pellets for two weeks

Ferment with White Labs California Ale Yeast WLP001 or Wyeast 1056

OG/FG: 1.064/1.010
SRM: 5.2
IBUs: 108

Rodger Davis leaving Triple Rock

Grand Place brewpub in Brussels.Jay Brooks over at Brookston Beer Bulletin writes that Rodger Davis of Triple Rock Brewery celebrated his 42nd birthday last week. But the big news was that Rodger will be leaving Triple Rock to start his own brewery. It will be called Faction Brewing.

Go to the Brookston Beer Bulletin for more details.

Happy Birthday, Rodger, and good luck in the business side of craft beer, you certainly do the brewing side proud.

Laurel IPA – The Tasting

Though “The Buzz” on Triple Rock Brewing’s website gave more, lots more electronic ink to its Festivus celebration on December 23, they had Julian Shrago of  Beachwood BBQ & Brewery at Triple Rock Brewery on December 22 with his version of Laurel India Pale Ale on tap.

I and a few other homebrewers tasted Rodger Davis’s and Julian shrago’s versions. My version (at right in picture) came closer, in color, to Rodger’s version. His was much smoother than mine. My Laurel was a bit danker, piney with hints of citrus. Julian’s was darker in color.

I got to talk with Triple Rock’s General Manager, Jesse Sarinana, who was gracious and excited that a homebrewer had tried the recipe. I left a 22-ounce bomber with him to try at his leisure.

Thank you Triple Rock and Beachwood BBQ for sharing the recipe.

Not so great fermentations. How not to mash.

A blend of milled malted barley for beer brewing

I brewed a beer yesterday, and, let me say first, any day brewing is, barring injury, a great day. The beer in question was supposed to be Julian Shrago’s Laurel India Pale Ale (Laurel IPA’s recipe here).

First off, I had to do substitutions for the hops that I wanted since the LHBS (Local Homebrew Store) didn’t have certain ones. This is common. Subbing for hops or grain or yeast happens, and we homebrewers just need to roll with it. Problem was I forgot what was subbing for what and Laurel IPA has a lot of hop additions.

Yet, all that could have been overcome, after all, at the end of the day the wort, with hop additions reasonably close to the recipe, would turn out to be beer, and maybe even kick-ass beer.

No, the major impediment to making an IPA yesterday was a miserably low conversion of grain to sugar. Instead of the usual (low) efficiency of 65-70% for a pre-boil specific gravity of 1.045, this batch eked out a miserable 55% for a pre-boil specific gravity of 1.035. Ten points low, in homebrew-speak. You can boil a little longer to drive off water and make it a wee bit higher of a specific gravity, but I don’t think boiling for several hours is all that good of an idea.

What happened?

Saccharification – Getting the sugar out. When cracked (partially milled) malted grains are steeped in hot water between 140F and 158F (call it 142-156F to be safe) the saccharifying enzymes that are present within the malted grain break the more complex starches into simpler sugars that the beer yeasts will be able to digest to produce alcohol and carbon dioxide. Mashing temperature regulates the enzymes. The higher the temperature of the porridge-like mash (up to 156F after that the enzymes shut down and above 170F they begin breaking down), the greater the sugars released that the yeast won’t be able to break down resulting in a sweeter but lower alcohol beer.  At lower temperatures  releases more fermentable sugars for a drier taste. John Palmer has some more on this step here. For this mash  I used 149F since that is what the recipe called for.

This batch may not have worked too well because the grains were packed too close together. I used an insert and this may be the culprit. Outside the insert the enzymes were too dispersed and inside the insert they were too close together.

So, “What the Hell” Pale Ale it will be.

The wort received a 90 minute boil and these hop additions:

1.0 oz Amarillo @ 60 minutes before end of boil.
1.0 oz Columbus @ 10 minutes before end of boil.
1.0 oz  Simcoe @ flame out.

Yeast
White labs WLP001- California Ale

The OG (original gravity) is 1.051.

Laurel IPA collaboration update – Will there be sharing?

Laurel IPA is piney with hints of citrus. Still slightly cloudy with a SRM color around 6

The Buzz on Triple Rock Brewing’s website may have been updated.

You may recall last month’s Wet Behind the Beers Batch-22 post here about Laurel IPA. The folks at Triple Rock and Beachwood BBQ Breweries invited homebrewers to collaborate with them on Julian Shrago’s Laurel IPA. But it looks as though the invitation/announcement has changed somewhat.

It seems that they may not want to taste the batches made by homebrewers but allow only the Laurel IPA on tap, which is already flowing at Triple Rock, to be shared at the pub. Here’s a comparison of the present invitation and last month’s.

“This event wouldn’t be complete without the inclusion of fellow homebrewers. We would be honored if each of you would brew your own batch of Laurel IPA and bring it to Beachwood or Triple Rock on the 22nd of December at 3pm. Hope to see you there.”

I’m grateful to Triple Rock and Beachwood for sharing the recipe. I’ve brewed my batch of Laurel IPA, and it tastes pretty damn awesome. The hops are up front and stay with you. It’s piney and floral. Very piney with hints of citrus. I’m definitely brewing it again, soon.

So, what to do on Thursday, December 22, 2011? I’m planning on putting a couple of 22 ounce bottles in a cool carrier bag and checking with the staff if Rodger or anyone would like a taste.  And, I’ll taste to see if Rodger‘s beer is as good as mine is.

UPDATE:

Here is what Beachwood Brewing and Barbeque has on their website under events.

Dec 22 3pm

Laurel IPA Side by Side Tasting with Rodger Davis of Triple Rock Brewing

Beachwood BBQ & Brewing

Come enjoy one of Julian’s most popular IPA recipes brewed by both Beachwood Brewing and Triple Rock brewing. In the spirit of collaboration Julian & Rodger are visiting each others’ breweries with their own version of Laurel IPA in tow. We’ve posted the recipe in the Beachwood Newsletter as well as on Triple Rocks’ website for any homebrewers who want to make a version of their own to share. Event starts at 6 pm. No reservations required.

It’s a happening. Either at 3pm or 6pm there.

UPDATE II:

Here is a link to Rodger Davis and Julian Shrago discussing the Laurel IPA collaboration on the Brewing Network.

Bottling the Laurel IPA

I bottled up the collaborative Laurel India Pale Ale. You may recall that I subbed Cascade hops for Centennial since the local homebrew supply store was out of Centennial. (Laurel IPA’s recipe here). Here is the bottle count:

  • 18 – 22 ounce bottles (396 oz)
  • 11 – 12 ounce bottles (132 oz)
  • 1 – 32 ounce bottle    (32 oz)
  • Total  4.375 gallons (560 oz)
  • Cost of beer – $1.03 per 12 oz

It tastes spectacular. Very piney with hints of citrus. And, even though it’s running around 8% ABV, it doesn’t have heat in the finish. According to a Triple Rock brewer I spoke with on the telephone today about their December 22 collaboration party, they would like those who brewed the Laurel IPA to bring “one or two” bottles depending on the size of the bottle. He said he expected it to start around 3pm, but added that their website would have more specific information eventually.

Here are this batch’s numbers:
Target Pre-Boil Specific Gravity: 1.045 SG
Actual Pre-Boil Specific Gravity: 1.050 SG

Target Original Gravity: 1.065 SG
Actual Original Gravity: 1.071 SG

Target Final Gravity: 1.015 SG
Actual Final Gravity: 1.012 SG

Target Apparent Attenuation: 76.5 %
Actual Apparent Attenuation: 81.9 %

Target Alcohol by Volume: 6.7 % ABV
Actual Alcohol by Volume: 7.8 % ABV

Target IBU (using Tinseth): 86.5 IBU
Calculated IBU (using Tinseth): 86.6 IBU

Target Color (using Morey): 5.9 SRM
Actual Color: 5.3 SRM

Target Mash Efficiency: 65.0 %
Actual Mash Efficiency: 72.5 %

Target Fermentation Temp: 64 degF
Actual Fermentation Temp: 60-66 degF

Update: I neglected to say how the ale will be conditioning in the bottles. I mixed 2.6 oz of corn sugar into the 4.4 gallons. That mix should yield a 2.05 CO2 volume according the Beer Recipator. India Pale Ales have CO2 volumes ranging from 1.5-2.3.

Dry hopping Laurel IPA

I’m dry hopping the Laurel IPA today. It’s supposed to get 1.3oz each of Amarillo, Centennial, and Summit pellets for two weeks. I have to sub in Cascade for Centennial hops since my local homebrew supply store was out.

There’s nothing like the pungent smell of hops before dropping them into the carboy. Mmmm mmm.

PS Still no word from Triple Rock as to how they would like the beer brought to the party there on December 22.

Triple Rock & Beachwood Breweries invite homebrewers to collaborate on Laurel IPA

My version of Laurel IPA. Slightly cloudy with a SRM color around 6.

The good folks at Triple Rock and Beachwood BBQ Breweries have invited homebrewers to collaborate with them on Julian Shrago’s (the Brewmaster at Long Beach’s Beachwood BBQ) Laurel India Pale Ale.

As the announcement from the collaborating brewmasters says:

“This event wouldn’t be complete without the inclusion of fellow homebrewers. We would be honored if each of you would brew your own batch of Laurel IPA and bring it to Beachwood or Triple Rock on the 22nd of December at 3pm. Hope to see you there.”

They don’t mention how to bring it (growlers, keg, or bottled), so I have sent an email to Triple Rock to see if they have a preference. Update: I talked with a Triple Rock brewer and was told bottles are fine (“bring one or two depending on the size”), and the event will probably start around 3pm. He says Triple Rock’s website will be updated as the event draws nearer.

Here is Julian Shrago’s recipe:

THE LAUREL IPA
– 5 gallon batch at 75% efficiency –

* 11.5 lbs. American 2-row malt
* 0.4 lbs. Carapils malt
* 0.3 lbs. Crystal 40 malt

Mash @ 151 degrees Fahrenheit for one hour.

90 minute boil

* 0.8 oz. Amarillo pellets (9.6% AA) for first wort hop (FWH)
* 0.55 oz. Summit pellets (18% AA) for 60 minutes
* 0.75 oz. Centennial pellets (9.2% AA) for 30 minutes
* 0.3 oz. each Simcoe (12.2) and Columbus pellets (14.0) for 10 minutes
* 0.5 oz. Amarillo pellets (9.6% AA) at flameout/whirlpool
* Dry hops: 1.3oz each Amarillo, Centennial, and Summit pellets for two weeks

Ferment with White Labs California Ale Yeast WLP001 or Wyeast 1056

OG/FG: 1.064/1.010
SRM: 5.2
IBUs: 108

Go here for the full details.

PS: I brewed the recipe up yesterday but I had to sub in Cascade for Centennial hops since my local homebrew supply store was out.

Update (11 December 2011):
It occurs that you might be interested in what I brewed. Since, I’m new, my efficiency is around 65% and not 75%. Here’s my recipe:
Grain Bill
14 lbs 2-Row Malt
8 oz Carapils (Dextrin) Malt
6 oz Caramel 40L Malt

Hops
0.8 oz Amarillo – First wort hopped
0.55 oz Summit – 60 minutes from end
0.75 oz Cascade – 30 Min From End
0.3 oz Simcoe – 10 Min From End
0.3 oz Columbus(Tomahawk) – 10 Min From End
0.5 oz Amarillo – At turn off
1.30 oz Cascade – Dry-Hopped
1.30 oz Summit – Dry-Hopped
1.30 oz Amarillo – Dry-Hopped

Yeast
White labs WLP001- California Ale

Mash at 151F with no sparge (Target efficiency 65%, Apparent efficiency 72.5%)
Target pre-boil gravity 1.045 Actual pre-boil gravity 1.050

For an extract, try 6.9 lbs of dry light malt extract and steeping 0.4 lbs carapils and 0.3 lbs of caramel 40 at 160F or so.