Verdant Tropical Paradise IPA Recipe & Methods For Homebrewers
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- čas přidán 15. 11. 2022
- Verdant Tropical Paradise IPA Recipe & Methods For Homebrewers
Here is the recipe in full for this guide, along with a link in Brewfather:-
Verdant Tropical Paradise IPA - 6.4%
Brewfather Link:- share.brewfather.app/uNObfMHS...
American IPA
Author: David Heath
Batch Size : 19 L / 5.02 US LQD Gallons
Type: All Grain
Estimated ABV:- 6.4%
IBU : 47 (Tinseth)
BU/GU : 0.78
Colour : 14 EBC
Original Gravity : 1.060
Final Gravity : 1.011
Mash Profile
High fermentability plus mash out
65 °C / 149 °F - 60 min - Temperature
75 °C / 167 °F - 10 min - Mash Out
Fermentables (5.69 kg)
2.73 kg/ 6.02 lbs - Munich 14 EBC (48%)
2.73 kg/ 6.02 lbs - Pilsner 3.8 EBC (48%)
170 g / 6 oz - Wheat Malt, Pale 3.9 EBC (3%)
60 g / 2.12oz - Carapils 2.6 EBC (1%)
Hops - Adjust your hops to the IBU levels shown below using brewing software
15 min - Centennial - (6 IBU)
15 min - Topaz - (6 IBU)
10 min - Centennial - (5 IBU)
10 min - Topaz - (5 IBU)
5 min - Centennial - (5 IBU)
5 min - Topaz - (5 IBU)
Hop Stand
15 min hopstand @ 80 °C/ 176 °F
15 min 80 °C/ 176 °F - Centennial - (5 IBU)
15 min 80 °C/ 176 °F - Topaz - (10 IBU)
Dry Hops
3 days - 75 g / 2.65 oz - Centennial
3 days - 75 g / 2.65 oz - Topaz
Yeast (Co-fermentation)
1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Fermentis Safale American US-05
Fermentation Profile
20 °C/ 68 °F - 14 days - Primary
Often this will complete in one week, especially if you use pressure after the first four days to ensure you keep Verdants ester flavour and aroma.
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Jak na to + styl
This looks and sounds sensational, it will be my next brew for sure. You are without doubt the worlds leading brewing related channel and the amount that you are sharing and teaching every week is just amazing. I am drinking your big man stout right now and its one of the best stouts I have had ever. Cheers and thank you!
Many thanks for your kind comments, much appreciated :) Enjoy 🍻🍻🍻
WILL make this for Christmas. We need some tropical vibes here in dark, wet "winter" Bergen, as you know. Thank you for your effort, David H.
Hi Jan, I sure do. Despite this I really miss Bergen. These tropical vides will work, enjoy 🍻🍻🍻
Great looking recipe as usual!!! I love Verdant yeast and have been very pleased with the results I get from it in hoppy styles.
Thank you. Yes its a star in my eyes too and very popular. Enjoy 🍻🍻🍻
Thanks again for another great recipe and video! I look forward to brewing... and tasting this soon. Cheers
Cheers Aaron, enjoy :)
Excellent video and beer David. Highly helpful to me sir👍👍👍Thank-you!
Great to hear 🍻🍻🍻
Going to have to give this a go, it looks great!
Great, enjoy 🍻🍻🍻
Thanks for sharing David!!
Cheers Lars, enjoy 🍻🍻🍻
Can't wait to try it as the original was fantastic !
Thanks Scott, great to hear 🍻🍻🍻
I made this recipe with my own hop schedule only because that’s what I had.
Have make several of David’s
recipes .All fantastic.Many Thanks
Great to hear 🍻🍻🍻 Enjoy 🍻🍻🍻
Agree. I only make beers from your recipes David. Have been burnt too many times trying my own or using others 😂
Thanks David it’s been a while between recipes. I have your NEIPA in the fermenter at the moment so I will try this one next !
Great, I am sure you will enjoy both 🍻🍻🍻
Fantastic. Can't wait to brew
Cheers James , enjoy 🍻🍻🍻
Excellent as always thank you :)
Cheers Paul 🍻🍻🍻
Have to try this next!!
Cheers 🍻🍻🍻 I hope you enjoy it 🍻🍻🍻
Like all your recipes i am sure it will be amazing!
Much appreciated 🍻🍻🍻 Enjoy
Well it looks grate but my list of brews to do keeps growing since I am on sick leave, hopefully it will change very soon at least in the beginning of the new year.
Love you work as always.
Thanks for Sharing your grate work.👍
Many thanks Allan. Sorry to hear that you are sick. Fingers crossed for 2023 for your health 🍻
Looks great David. I'll have to see if I can get the Topaz hops and Verdant yeast. Thanks
Cheers Curt, enjoy 🍻🍻🍻
Hi David, love your videos, for a new brewer these are super useful and informative. I have a question if I may.
I already have a selection of 100g hop packages (special at my local brew shop) and wondering which three you would recommend - Citra, Columbus, chinook, strata, mosaic, Riwaka, Motueka, moutere,
Hi Marc, great to hear. The last 3 you listed are closest 🍻🍻🍻
Looks great! Did you dry hop at high krausen? If so, do you believe the active fermentation helps keep the dry hop bag from sinking to the bottom of the conical which could lead to less extraction? Based on the “new” school of thought, I’ve been dry hopping at cooler temps (58F) for shorter durations and no bag, but have to rouse the hops as they sink quickly. What are your general thoughts on dry hopping techniques and temps for ipa’s? Really enjoy your videos…. They’ve helped me become a better brewer.
Hi, great to hear. I gave all my suggestions in the video and discussed dry hopping methods at length :) Im not really in favour of some of these “new methods” because all they seem to achieve is book sales. I offer my suggestions for free and its a simple direction for a few minutes 🍻
Yummy
Thank you 🍻🍻🍻
A terrific recipe David. Certainly a favorite with our neighbors here. I have your dry stout and ESB in the fermenters at the moment. One question. I am growing hops this year. Can I substitute home grown on a weight for weight with purchased pellets? Not for the more tropical beers I know as the 4 varieties I am growing are going to be more suited to English type beers. We are all lucky you have made so many brilliant recipes for us to try we wont run out of challenges any time soon.
Great to hear 🍻🍻
The issue with home grown hops is knowing the alpha acid %. For this reason people tend to use them for dry hopping where it matters not.
Great recipe! Thanks a lot for the extra detailed video.
I have 1 question tho. You mentioned that the beer was in the keg for 3 weeks (aged) at 12 PSI. At what temperature? Because i have read sources claiming that aging should be done at 15 C or 60F. But in order to carbonate, you need to be at fridge temperatures.
Thank you, some styles do need extra conditioning but this is also changed by kveik use. IPA styles however are best enjoyed fresh, so in this case there is really no need. I store at 5C in my kegerators.
I really love all your recipes.I have made multiple of them and they are amazing beers. I have a quick question can you replace s05 with Nottingham? Or can I just use verdant yeast, what variation should I expect?. Thanks for sharing your knowledge!
Great to hear. You could replace with any of these but it would mean losing out of the fruity esters from Verdant that are intended as part of this recipe .
Hello David, I am a avid watcher and have been a fan of you for many years! While watching this video on IPA, it has given me the idea to make one of my owns following a similar grainbill and yeast strain as yours! However, in my mind, I have the idea of using German noble hops. I have read conflicting reports on using such hops for a beer style like this. Would you recommend hops like hallertau tettnang and saaz for dry hopping?
Hi and great to hear. Certainly you should try this and see what you think. European hops ate certainly more subdued compared to American hops and such a transition would probably take some small test batches before a better result could be found.
Would subbing in Galaxy for topaz affect the end beer unfavorably correction for ibu of course. I have read they are similar and already have 10 oz. Left from a previous brew I really enjoy that hops flavor it seems every beer I use it in comes out fantastic. Galaxy citra centennial cascade along with sazz and hallertau mittelfrüh are always in freezer.
I guess it would work but it will be different and not the recipe on worked on into a good state.
I looked for Topaz hops and couldnt find any. Would Galaxy hips be an acceptable substitute? I'm looking forward to brewing this recipe this weekend. Thanks as always David!
Not quite the same but could work 🍻🍻🍻
Hi and thanks, look forward to brew this one soon. If I understood you well, you said dry hopping for 3-5 days? Should this also be at 20C or can I combine this with cooling down and carbonating the beer in the Fermzilla before transferring to keg?
Hey Ketil, Yes dry hopping at fermentation temp for 3-5 days. This will not work at cool temps.
What about the diacetyl? If it is primary wouldn’t that trigger fermenting??
This isnt lager yeast, so not much of a concern really.
David, I've just ordered the grain etc to brew this on Monday 😁
Will skipping the 15min boil addition help reduce Piney flavours? Not a huge fan of the resinous flavours in WCIPAs.
Unless it's only a minor resinous taste I don't mind.
Keep up the good work legend!
Cheers James. I would recommend that you only brew the recipe in full. This isnt huge on pine.
@@DavidHeathHomebrew thanks for the reply mate.
Will do!
Cheers 🍻🍻🍻
Hi David. Just brewed it up and nailed it on 1.060, the colour looks great!
One last question if that's ok - do you bother cold crashing this? Or just keg after 14 days at 20c?
Thanks legend!
Great James. Up to you, I tend to go for the natural look.
Another great video David! I copied this into Brewfather then imported it into the Grainfather app but the water volumes are different in the GF app. I've only had the G40 for a month and have noticed that the water levels in my G30 recipes seem to be falling short after changing my GF profile from the G30 to G40. Any idea how I can fix this?
Hi Jock, yes things often get confused when you transfer from one platform to the other. I suggest that you keep it in Brewfather and adjust it for your system there.
David, how do you run boiling wort through the counterflow chiller? The G40 pump refuse to operate on boiling wort...
Hi Knud, I have had the odd issue but letting it drop a little always works. Mostly it just works though.
Hi (again), should I keep the hopstand temperature at 80C during the entire 15 minutes or let it drop naturally after the hopstand addition or let the water in the chiller run?
Maintain it at 80 for 15 minutes 🍻🍻🍻
should I oxygenate the wort prior to adding the yeast? Also do recommend rehydrating the yeast before pitch
I do neither these days. You can splash the wort into your fermenter, add the yeast, then add more wort on top to quickly rehydrate the yeast. Works really well.
Planning to make this for my next batch, but of course my hops have a different AA content. It's straightforward enough to scale the boil and hopstand additions to reach equal IBU results, but should the dry hop additions be adjusted as well? Or just keep the same amounts there?
Yes, I have a guide on this too. Dry hops remain the same though, no need to convert.
Do you recommend to dry hop when the tilt is reading 1020 (day 3) for me and if so when do I stop the fermentation as you talked about only 3 to 5 days with the hops in the fermenter Thanks
Ideally Mark you will add dry hops on the last 3-5 days, not the first. When you are 5 gravity points away is ideal.
David, when I adjusted the Brewfather water salts to the ‘Hoppy’ Target water profile the recipe indicated, the sulfate to chloride ratio ended up at 4.7, stating ‘very dry or bitter’. Is this correct?,…I usually end up with more of a ‘balanced’ ratio on most beers. Also, you recommended a ‘whirlpool’ for the hopstand hops if one’s brew kettle did NOT have a false bottom. (Like what I have with the Anvil foundry 10.5) Would use of the “Hop Rocket”’ (like you used in the other ‘Verdant IPA recipe) be a better option to keep the hop trub out of the fermenter , or does this recipe require the total immersion of hopstand pellets to achieve the desired effect? And thanks for your efforts to continue to improve these already tried & proven recipes.
David, sorry! I posted this question on the wrong video, and mean to ask concerning your most recent video, entitled, ‘Verdant Tropical Pale Ale’.
Sure np. That profile is ideal for hops, Ive not noticed such warnings though personally.
Yes, if you have a hop rocket then for sure use it.
When you Dry hop, this is almost at FG, right? Do you dry hop direct into primary? What temp is dry hop? Also, do u perform a diacetyl force test after dry hop? I ask this because of a recent hazy I made that after dry hop took almost a week to drive off diacetyl, which went against the recipe for 2 days contact time. Your insight is appreciated
Yes Frank, directly into primary when 5-10 points away from predicted FG. Diacetyl is not a concern really here but you can step up the temp a bit if you like for a faster full attenuation but 23C is max.
Hi David,
Would you still recommend a mashout step if using a BIAB method and not sparging?
Hi Dylan, if you are not sparging then no but I would suggest sparging :)
What sort of mash thickess do you typically aim for in kg/L?
I use a typical water/grain ratio L/Kg of 2.5. Some go up to 3, especially for more simple grain bills like for lagers.
That's a good amount of hops in the boil. Do you ever use a hop spider? Or...how do you address all that hop material if you whirlpool during the hopstand/cooldown and the transfer to fermenter?
Hi, No, I do not like hop spiders at all as they reduce the effect. I use brewing systems with false bottoms that do not need a hop spider , nor a whirlpool :)
@@DavidHeathHomebrew can you get false bottoms for a Grainfather G30?
Yes. You can use the original Brewzilla version shown in this video:- czcams.com/video/dwUptHvFK78/video.html
Check this one out too:- czcams.com/video/WQoNe6sdy5g/video.html
@@DavidHeathHomebrew David, I have an Anvil 10.5 and I use a Brew Bag with no pipe. Can I use the Brew Bag in the boil instead of a hop spider? I have a false bottom to keep it up. Or do you know of any other solution to use with the Anvil
Great recipe David! Just wondering, do you prefer the Grain Father over the Brewzilla Gen 4? I’ve only done a couple of brews with my Gen 4 and both times I couldn’t transfer properly into my fermenter as the pump was blocked around the elbow bend, wondering if it’s a defect 🤔
Thank you. I like both systems for different reasons. See my comparison videos from earlier this year. It sounds like you should talk to the store you bought this from for a solution. It should work just fine, mine does.
Hi David. You did not mention if you removed the hop bag after 3 days, or did you transfer to a second fermenter?
Hi, my method is always to add hops when the OG is 5-10 points away from FG. Transfer off the hops will the be ready to do within 3-5 days.
@@DavidHeathHomebrew do you transfer to a second fermenter, or do you transfer to your keg and then cold crash? Thank you for replying.
I keep with one fermenter which I cold crash and then transfer :)
Do you have to factor in the time it takes to get to mash out temp in your total mash time?
Hi Josh, yes. All times are at temperature.
Hi David, if I closed transfer this to kegs and keep it as O2 free as possible, how long would it last in kegs before hop flavours start to drop out etc? Being higher ABV I probably wouldn’t get through it as fast as a weaker beer
Hi Joseph, It will last at least 3 months before you notice change. Some will keg dry hop to keep the flavours longer.
@@DavidHeathHomebrew awesome! Thanks for the reply mate much appreciated!
Cheers 🍻🍻🍻
I could not find this on Brewfather, is it on there yet?
It is yes. I leave a link within the videos description.
My homebrew supplier does not have Topaz. What would be a recommended alternative please?
Nothing is quite the same but you could use Galaxy, Rakau or Riwaka. If not a mix of citra and cascade will work too.
Dang 48% Munich? Sounds like it need to experiment with this
Not my first recipe to use this much, very tasty :)
@@DavidHeathHomebrew I was a little surprised by the 48% Munich too. This must give the beer quite a malty backbone ?
Its a method of backbone and balancing essentially. Not so unusual in fact.
Hi David,
Mine is at 1.017 after 2 1/2 days. Should I hold off for another couple of days with the dry hop? It's still fairly active and has shot down but I'd imagine it will slow now? Next time to dry hop will be 36 how from now as I'm away.... Thanks 👍
I would dry hop now 🍻🍻🍻
@@DavidHeathHomebrew great thanks 👍
Enjoy 🍻🍻🍻
Hello. I have just one technical question. If i keep beer in keg for 3 weeks under pressure for eg. 12 psi do I risk getting the beer overgassed?
That is very unlikely technically but it is possible that your taste might prefer something carbonated less.
@@DavidHeathHomebrew Thank you kindly for reply. I thought if CO2 dissolved in liquid so the longer I keep beer under pressure the more carbonated beer I get. So I just turned off gas after a week of carbonation and open again only when serving out of the keg😀
@@Nagellan The dissolved CO2 will reach equilibrium for the temperature and pressure it's at after about a week. After that no further CO2 will be absorbed.
It really depends on temperature. Usually after a point it will be slow to progress and it will stop if your temperature is stable. Its fine to unhook though.
.
David, In this video you call for a 30 min boil. When i go to brewfather and set up my recipe, it shows a 60 min boil. should i go and change the time on the boil in the recipe? I am using the Anvil Foundry
Thanks George
Hi George, yes it will default to your standard system profile. So you will need to edit it. Enjoy 🍻🍻
Day 3 in the fermenter and it’s doing great. According to my tilt it’s at 1.020 already (76 degrees with a small heating pad underneath the fermenter). Can’t wait to dry hop and get this in a keg.
Awesome, enjoy 🍻🍻🍻
@@DavidHeathHomebrew Hi David, it is day 10 and according to my tilt hydrometer the temp is 68 and gravity is 1.009. It’s been like that for last 2 days. Would it be ok to cold crash and keg in 24 hours or should I wait the full 14 days.
Thanks
George
I would take a gravity test with a regular hydrometer first but yes no need to wait if its stable and ready. Stability for 3 days is best.
Hi, I cannot find Topaz hops in the brewshops I use in Norway. When I search Vic Secret is suggested. What do you suggest I do?
I would suggest going with Topaz if you can. Vic secret should also work but its untested at my end., another alternative would be galaxy but again not tested for this recipe.