BrewBlog: Hop Pot Luck v1.0
Specifics
General Information
Method: Partial Mash

The name was inspired by using various hops I've won or acquired.

Bottling half and kegging half.  Added a hop tea to the keg at carbonation and bottling bucket.  See links for hop tea recipe.

Comments

Got me a gold ribbon at the 2008 Wisconsin State Fair!

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
12.00 pounds LME - Light 66.7% of grist
2.00 pounds DME - Extra Light 11.1% of grist
14.00 pounds Total Extract Weight 77.8% of grist
Reference
Malts and Grains
Non-Fermentables
1 tsp Irish Moss @ 10 minutes (Boil)  
Reference
Hops
Reference
Yeast
Wyeast Labs American Ale (#1056) — Liquid — 125 ml package with 4 cup
Procedure

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 4.00 lb
Sparge Water: 11.23 qt Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step TimeNameDescriptionStep Temp
40 min Saccharification Add 5.00 qt of water at 170.5 F 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 26.1 PSI Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 0.0 days
Storage Temperature: 66.0 F  
Fermentation
Primary: 7 days @ 60° F
Secondary: 28 days @ 60° F
Tertiary: 18 days @ 62° F
Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by BJCP Certified Judge
Aroma: 7 / 12 Resinous hop aromawith some dark carmel malt background. There is almost a kettle burn aroma to it as well.
Appearance: 2 / 3 Deep amber in color with a small head. Reddish hues.
Flavor: 16 / 20 Internse hop bitterness with a piney flavor in the middle. A burnt carmel flavor on the malt side. Malt backbone supports hops well.
Mouthfeel: 4 / 5 Medium body, good carbonation, nice feel to it.
Overall Impression: 9 / 10 Great American IPA. The maltiness of this beer may be a bit high, but not by much. Awesome.
Cumulative Score: 38 / 50 Excellent
Review by Experinced Judge
Aroma: 7 / 12 Hoppy!
Appearance: 2 / 3 Good color, more head retention would have been nice.
Flavor: 15 / 20 Good malt character up front then the citrusy hops come through. CLEAN.
Mouthfeel: 4 / 5 Fuller, creamy which this style demands.
Overall Impression: 8 / 10 Good brewing technique comes through. Nice beer in a very competitive category. "I'll have another".
Cumulative Score: 36 / 50 Very Good
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Hop Pot Luck
Competition: Wisconsin State Fair
Date: May 17, 2008
Style: American IPA
Place: 1st (Gold)
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