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Verdant West Coast IPA Recipe & Methods For Homebrewers
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- čas přidán 26. 09. 2023
- Verdant West Coast IPA Recipe & Methods For Homebrewers
This is a modern take at an older classic IPA style that brings back the core of the old favourite along with some enhanced flavours.
Verdant West Coast IPA
Brewfather link:- share.brewfath...
Author: David Heath
Type: All Grain
Volume 20L / 5.28 US LQD GAL
ABV (Estimated) 6.6%
IBU : 63 (Tinseth)
BU/GU : 1.01
Colour : 11 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.054
Original Gravity : 1.062
Final Gravity : 1.012
Mash Profile
65 °C/ 149 °F - 60 min - Temperature
75 °C/ 167 °F - 10 min - Mash Out
Fermentables
4.922 kg / 10.85 lbs - Pale Ale 2-Row 6 EBC (92%)
428 g/ 15.09 oz - Caramel/Crystal Malt 15 EBC (8%)
Hops (236 g)
30 min - Warrior - 38 IBU
5 min - Amarillo - 7 IBU
5 min - Centennial - 6 IBU
Hop Stand
15 min hopstand @ 80 °C/ 176 °F
15 min - Amarillo - 6 IBU
15 min - Centennial - 6 IBU
Dry Hops
5 days - 60 g - Centennial
Yeast
1 pkg - Lallemand (LalBrew) Verdant IPA
Fermentation
23°C/ 73°F - 14 days (approx)
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
PLEASE NOTE:- There is a typo in this video in regards to the 15 min hop stand. The text for the Amarillo addition reads 86 IBU but this should ready 6 IBU, as per the recipe in the videos description area.
I brewed 19L of this recipe, only tweak was I used Nottingham yeast as Verdant IPA was sold out, and whilst at first i didnt enjoy it, it steadily grew on me to the point that I shed a little tear when I got to the bottom of my keg. Its still not my favourite style, but one I'll brew again for sure. Thanks as ever for sharing David
That is great to hear though the verdant yeast is rather an enhancer for the recipe, it has to be said!
@@DavidHeathHomebrew Then I will have to try it again! I have learnt from my mistake, and will be keeping a couple of my commonly used yeast sachets in the freezer from now on! xD
All the best!
Go for it 🍻🍻🍻
Once again a Beer to the list I have to brew.
Thanks David for all you work...
Can't wait to brew it 😊👍
Great to hear, I really enjoy this one 🍻🍻🍻
I'm trying a pint this right now straight from my fermzilla while cold crashing and it tastes simply divine. I see me brewing this many many times over! Cheers David, appreciate this recipe!
Great to hear. Yes, I really love this one myself 🍻🍻🍻
Love this style amazing guide as always!!!!
Many thanks Bruce, me too! It was a fun project for sure 🍻🍻🍻
Great video. Thumbs up from across the pond.
Thank you, much appreciated 🍻🍻🍻
Will try this recipe David! Thanks👍🍻
Cheers, Hope you enjoy it 🍻🍻🍻
Ive brewed this one and it turned out well
Great to hear Josh, many thanks for the feedback 🍻🍻🍻
Another excellent video. Thank you for sharing :)
Cheers Paul, great to hear 🍻🍻🍻
I did a recent brew with Amarillo and centennial and was surprised how similar those hops are the bag of centennial smelt stronger.
Will give a more expressive yeast a go other than us05.
I’m trying to nail down that west coast pithy piny marmalade flavour down. I think is a combination of crystal malt, abv and certain hops centennial being one of them, I thought Amarillo was the orangy key but I wasn’t convinced.
I think its all about the combination for sure 🍻🍻🍻
I like this recipe and approach. I've been having fun with black IPAs that have turned out "hazy" in flavor and body, but black and clear in color. I want to return my recipe to West Coast style, and this would serve as a good basis (with Sinamar to add the color). Thanks!
Great to hear. Yes there is much fun to be had with all of this for sure! It keeps me interested and brewing. I hope you enjoy this one 🍻🍻🍻
Thank you David, another solid video.
I’m on the west coast and I have lots of experience brewing and tasting this style. In the last few years nearly all the most popular breweries have gone completely away from crystal malt. Even the most stubborn hold outs suggest limiting crystal to 1-2%. So for that I’d call your version actually very classic, not particularly modern.
Certainly brew em how you like, but I think most modern brewers find crystal only detracts from the hop freshness. 👍🏻
But love the big bitterness charge in this!
Thanks Mark, great to hear. Yes, I am aware of this and did some experimentation here. I just felt that it was moving too far away from the original and actually in blind tasting most of my friends preference more rather than less crystal, so I went with it.
Glad I did as I am keen to chase the best end result. It has played well with that bitterness bite that I have really missed too 🍻🍻🍻
Totally agree with you brother. Even the hop schedule is old school. Most brewers are doing first wort or 60 min and saving the rest for whirlpool and dry hop additions for modern west coast ipas.
@@ulissessanchez6832 Naturally it is a question of taste but when things change so much then I think its time for a new style name personally.
@@ulissessanchez6832 What do you call whirlpooling? I have a stainless steel attachment for my brewzilla that goes down into the kettle and sends the boiling wert in the direction I point it. Is this whirlpooling/ If so when do you put the whirlpool in when you add the hops at 30 or 60 or later? My question is when do you start whirlpooling?
@@cruzinone Whirlpooling is a common practice in North American breweries. It is a post-boil technique, the original purpose for which was to separate trub (mostly hops particles and precipitated proteins) from wort. But in a turn of events that should not be at all surprising to anyone even vaguely familiar with American craft beer, brewers have now adopted the whirlpool as yet another opportunity to introduce hops into the brewing process. Beer and brewing magazine.
I think the mix paddle canactually help incoroporate the hop oils into the wort even if it isnt technically needed for the system.
Yes, it will speed the mix up a bit 🍻🍻
Thank you for another great video!
Can you recommend the Brewzilla 65L Gen 4? I am currently comparing AIO-systems and I stumbled across the Brewzilla today. It's more expensive than the other one's I've looked at (namely Klarstein Brauheld Pro 45 and Brew Monk 30) but I think about pulling the trigger and buying the Brewzilla. So far I've relied on a BIAB "system" which consisted of a bag, pot, and sous vide stick.
Would be great to hear your opinion on what would be a good upgrade for a beginner.
Greetings from Germany!
Great to hear that you enjoyed this one. I super recommend the Brewzilla GEN 4 units, especially the 65L. Check out my content about it, there is quite a lot 🍻🍻
Очень понравился рецепт👍 Хотелось бы увидеть рецепт белый ипа
Great to hear and thanks for the suggestion 🍻🍻🍻
So David - It seems quite difficult to find warrior hops here in DK. Any suggestions for a substitute?
Ok, no problem, can you get columbus or Tomahawk? Magnum would also work 🍻🍻🍻
Thanks as always David, always look forward to the great results of your recipes! Something I've never asked before, but definitely should have - do you add water salts just to the mash water or do you also add to the sparge water. If both, is there a marked difference? What do the pro's do? Thanks in adance, Phil
Great to hear Phil, thank you.
I precalculate my water ahead within Brewfather and make the additions to just the mash water. Some (pro or not) will treat both but its more common to just treat mash water I believe. No harm in either way though. 🍻🍻🍻
awesome video, thank you!
I must warn you: the amarillo at hopstand is shown as 86 IBU on screen instead of 6
Thank you 🍻🍻🍻. Yes, its a shame this typo got it but the recipe is clear thankfully 😎
Thank you David, another great video and certainly great recipe too
It'is difficult for me to source warrior 😢, what do you think to replace it by magnum? Or any other suggestion ?
Yes Magnum will be fine 🍻🍻🍻
I brewed a similar recipe using Verdant with whirfloc and cold crashed for 5 days at 0.5c and it's super hazy after a week in the keg. I've only had this problem with Verdant, so I think you need to use gelatin or similar to achieve good clarity with this yeast.
Very true. Though clarity is a matter of taste and choice 🍻🍻🍻
Try longer boil it breaks down the protein chains that cause haze. Also you could move whirlpool addition to a flameout for less hop oil haze.
Also if you have yeast lag on purpose that prevents haze, eg wait a day before pitch, risky though.
Verdant isn't great for bright beers. Great for hazys though.
I only used Verdant one time, in a Bitter. Not particularly hazy in my case.
Thanks David. One question regarding the Brewzilla. I notice you using the topplate on al your brews with the 65l and it appears to be working well. On my 35l Gen 4, is seems too heavy and does not sit on top of the grains and wort as in your brews with the 65l, but sinks a few centimeters. Makes it quite useless, apart from sparging. Any ideas?
Cheers.
Yes, it can compact for sure. It reality you do not really need to use it unless you are brewing something big and need to hold the grain in.
Hi David apologies if ive missed this but what dry hops in what qauntities are you adding to this brew?
This information is within this videos description area where you will find the recipe in full plus a link to it for Brewfather.
Here is this part:-
Dry Hops
5 days - 60 g - Centennial
🍻🍻🍻
Nice! I will brew this 😊 But a question on the schedule:
9 days of fermentation, then 5 days of dry hopping? (I guess there's less than 5-10 gravity points left at that point?)
Will you crash before kegging, or do you let it cold condition and pour out the sediment later?
And lastly: if you let the hops stay there for only 3 days: no risk of hop creep and/or diacetyl when kegging? This is something I've thought of quite many times seeing your videos. Thanks for your videos!
Thanks. Yes, crashing before kegging works well. Dry hops are great if 3-5 days, full flavour without as much risk 🍻🍻🍻
Sounds very moorish but at 6.6 ABV it is stronger than I like to brew now. I suppose that cutting the grain bill down to 4 kg would work out faster, alter the flavour and the hop requirements. I'll have a try,
You can reduce the ebv, just be sure to keep the same BU:GU ratio.
This video covers this:- czcams.com/video/Vv-bU757E7w/video.htmlsi=jXjnVWIbpeHfwBrJ
Hi David,
I can't get any crystal that's only 15ebc (lowest is 30) What could i use instead? Carahell 20 ebc?
Thanks
Yes , that will work 🍻🍻😎
Thanks. For some reason I'm not getting your notifications anymore. I'll look into it. Apologies if I don't show my appreciation to your replies 🍻
@liammcdevitt3303 No problem. Click the bell on my channel and that will do it 🍻🍻🍻
I'm going to try this receipt with the hop rocket, do I still keep then same whirlpool temperature when passing the wort to the hop rocket?
Great, yes the temperature is important 🍻🍻🍻
@@DavidHeathHomebrew great thanks. I wasn’t sure if the temp should have been higher due to the short contact time before the wort gets cooled by the chiller.
No, your system should easily be able to keep that temperature consistent enough 🍻🍻🍻
It worked well! Plenty of flow.
Great to hear 🍻🍻
Thanks David, a lot of people seem to have forgotten about the classic west coast IPA. I see In this video and others that you add your hop pellets to the Brewzilla Gen 4 without hop spider or bag. When I do that in my Gen 4, the pump will get clogged in no time. Does that ever happen to you? Any ideas on how to prevent that?
Yes, totally. I figured it was time to revisit and look at improvements. I am shocked that you managed to clog the BZ GEN 4. Ive not managed to do that yet, despite pushing it hard with many hops. You are using the false bottom I take it?
Yes, I definitely use the false bottom. Maybe it’s not just the hops but also some grain particles. Maybe I have to try again with a coarser grain crush.
@user-pf5up1tj1l yes, in this case it is probably caused by fine particles from the grain crush.
Is two weeks for the Verdant yeast the correct time?
It is merely an example. It depends :)
Usually for me it is quicker.
Thank you David. Means much that you reply at all, even much more that it is in a timely fashion. Cheers!
@davidash8403 thanks David, my pleasure 🍻🍻🍻
Thanks for a great recipe. I love American IPAs and have really enjoyed my brews using Verdant IPA yeast.
A question: how many packs of Verdant yeast would you recommend for a 20 litre batch? I note that in the video you appear to use 1 pack for your 10 litre batch. But still only one in the accompanying recipe, and also in the Brewfather version. Yet, Brewfather Pitch Rate Calculator is 2 packs. Cheers.
Thanks Ian. Great to hear. Brewfathers pitch calc by default is set to a higher pitch rate and so is Lallemands. I would use one sachet for up to about 21L personally. No issues so far 🍻🍻🍻
Thanks David. Will keep that in mind. $$ saved to spend on more hops 😉
Haha yes, they can be the expensive part for sure!
Hi David,
I’m saying this is the best beer I have ever brewed over the last 10 years or so! Brewed on my Gen 1 Grainfather. Hops were Magnum (bittering) and Galaxy thereafter. In the keg now for 15 days. Mine is like a hazy, juicy IPA, but nice thirst-quenching dryness. BF estimates it’s a 93% matched to White IPA. Tastes sensational! Thanks a million 🎉
Great to hear Ian, much appreciated 🍻🍻😎
Where is the jästkrans (yeast crown /ring) video? I think you mentioned it when you did the kveik recipe. If not can you make one. We swedes are curious how those norrmän make them?
Ps
Love your vids man.
Great to hear. I have lots of kveik content that should be very easy to search for and find. None that are just about yeast rings yet though 🍻🍻🍻
how can i know how much hops did you added?
I share the recipe in full within the videos description area, there os also a link to the recipe there for Brewfather.
You will need to calculate your own hop weights based on my IBU levels as it is very unlikely that your hops AA% is the same as mine. Here is a guide to recipe conversion:-
czcams.com/video/Vv-bU757E7w/video.htmlsi=w8pm1RzzwztgivrJ
Next brewday settled 😅
Great to hear! Enjoy 🍻🍻🍻
Think your hop stand Amarillo is off. It’s more than the total ibu. Hope all well!!!
Yes, its a typo 🍻🍻
86 IBU from Amarillo @hopstand ? 😅 A little bit over the top, even for a westie, isn't it ?
Was thinking the same thing.. 86?!? Must be a typo..?
It says 6 in the description.. makes more sense😂🍻
Sounds like a typo! Where is that? The whole recipes IBU is 63.
@daneidorff397 Yes, a typo :)
what crystal malt are you using that's only 15 EBC? 🤨
I used one that is locally available. Availability will vary depending on where you are based. I suggest just getting as close as you can.
not crystal, caramalt or carapils if you can afford it 😉
@indiekiduk why not ? 😎
@@DavidHeathHomebrew cause Vinnie says so! 🤣
@@indiekiduk ok 😜🤣