Black IPA recipe - advice wanted

[imark]

You can't really overdo hops and that schedule doesn't look too unusual to me.

[nigel_c]

Ive done 100+g of cascade pellets in dry for 5 days and found it a bit much. Personally I'd split the additions for 5 + 5 days. You can always add more but cant take them back. ( this is coming from a hop head) My cascade hop bomb is only coming sessionable 3 months on. Strange for a hoppy beer.

[nigel_c]

0 min hops and about 20 min steep are becoming a tried and tested step for my pale/ipa's.
If dry hopping in a bag you can pull after X amount of time and add a 2nd/3rd?  addition.
Sample as if goes and adjust rather than just adding all at once. I find 2 additions can give a much more rounded balanced dry hopping than one large addition. 

[mr hoppy]

Excellent. I love hoppy beers, but mostly I brew Belgians and other low (or no ) hop beers so wanted to check it wasn't too daft / far off base.

This is basically the BIPA recipe from the Alchemist brewery with a bit of Sinnamar to make it a bit darker. Incidentally, per Mitch Steele they expect Conan to ferment down from 1070 to 1016 if mashed at 67. They suggest fermenting at 20 degrees and giving it a few days at 22 degrees before dropping to 6 degrees for a bit.

Thanks for all the advice!

[mr hoppy]

Second batch deliberately over pitched. It's flocculating a lot more than I expected.

How did you harvest your yeast? I'm wondering, if Conan is not flocculant, if bottom cropping might be problematic (like with a weiss yeast)?

[imark]

Oh it flocculating alright. Mines clear out of fermenter. But I'm pushing the lower fermentation temps.

[mr hoppy]

Oh it flocculating alright. Mines clear out of fermenter. But I'm pushing the lower fermentation temps.

I thought the reason Heady Topper was sold in cans was that it isn't flocculant?

Sounds a bit like that old "friend" S-04 with its demands for regular rousing to get it below 1020.

[imark]

I fermented a few degree's lower than you plan to. You might be ok. First batch I did got seriously dry when I warmed it up. Too dry in fact. Try the schedule you mentioned and let us know.  It's a delicious yeast but it requires proper treatment.

[mr hoppy]

TBH I'm only going off the recipe in the IPA book, but I'll post back if I don't f*** up.

[imark]

Reply back either way. Maybe add to this http://www.nationalhomebrewclub.com/forum/index.php?topic=4337.0 .
This yeast deserves mastering.

[mr hoppy]

Will do. It's starting to sound like the WLP 800 of ale yeasts.

Mind there's a (big) part of me that is (seriously) in awe of using greg's house yeast:

[Hop Bomb]

Id echo whats been said already about splitting the dry hopping. Im doing the dry hopping in GBB while Chris is away on hols. 3kg of simcoe & 2kg simcoe is the dry hop schedule for 1000 litre batch of the DIPA. 7 days apart with the trub being dumped from the tank between dry hops. Thats 3g p/litre & 2g per litre. I think they're the magic numbers as Ive seen them posted in recipes here before. 

[mr hoppy]

Thanks. I think I'll definitely try splitting the dry hop.

This went into the primary last night. More of an India Brown Ale than a Black IPA, although to be fair I think that's true of the Alchemist's version as well.