Jeg må beklagligvis innrømme at jeg ikke er på Norbrygg sine sider så ofte lenger. Og det gjelder alle fora inkudert FB.
Jeg har etter hvert fått en del spørsmål om oppskriften på 2Capt. Også Kjetil NØ vidresender requester til meg. Derfor har jeg skrevet et Word-dokument som jeg legger ved alle svar. For enkelthets skyld (for meg) på noe som skal være engelsk. Tilfelle noen er interessert kommer den her:
Two Captains DIPA AKA HumleHelvete
Hi.
I am the lucky homebrewer who take the credit for "Two Captain DIPA" or at least for the winning beer "HumleHelvete"="HopHell".
I read an article in Zymurgy about Double IPA's written by Vinnie Chilurzo, Russian River. I had to change the recipe in the article a bit to use my own ingredients. And I changed the recipe a little more to the ingredients at Nøgne Ø. And of course I had to change the name, I guess Kjetil knew the original name would have problems being accepted by US Authorities. Kjetil and I were friends and both Captains for Scandinavian Airlines-SAS, so the name 2Capt seemed appropriate.
The recipe, 7 gallons/ 27 litres before boil, 6 gal/23 litres after boil. I brew Electric on a 20 litre German Hi tec Stainless Steel programmable one kettle system, the "Speidel Brewmaster". (If youre interested, I was on "Basic Brewing Radio" on April 21st 2011 talking about my system).
OG 1.073, FG 1.011. Calculated IBUs 240 (BeerTools), I guess actual max 90 IBUs. Colour 11.5 SRM/24 EBC. 75 % efficiency (I have 80 % on my system). Attenuation 85 %. I do step mash, but single infusion 66 Celcius/150 F (Consider lower mashtemp and longer mashtime to ensure a low FG. I think Nøgne Ø mashed at 62C for one hour). (Stepmash Speidel: Mash-in 20 minutes at 38 C/100F, proteinrest 5 minutes at 52C/125F, 1st saccrest 30 minutes at 62C/143F, 2nd sacc 30 minutes at 66C/150F, 3rd sacc 30 minutes at 72C/161F then mash-out 10 min at 77C/170F).
Ferment at 19 C/ 66 F.
I used 3 Teaspoons Gypsum, 1/2 ts Epson (Mg), 1 ts Calcium Chloride, 1/2 ts Table salt, 1/2 ts Baking powder (Natron) and 1/2 ts Chalk and a dash lactic acid. My water is soft, almost no minerals, pH 7.9 I also use yeast nutrition and clarifier (Protafloc).
Yeast: Nøge Ø houseyeast WLP 007 Dry English/Wyeast 1098 British (or 1099).
I used Wyeast 1056 American Ale=WLP 001 California Ale on my recipe.
Fermentables:
86.9 %=6400g=14.1 lbs Maris Otter Pale Ale Malt T Fawcet 2.5 SRM/5 EBC.
3,3 %= 240g= .53 " Carapils Weyerman 2 SRM/ 4 EBC.
1.6 %= 115g= .25 " Caramalt T Fawcet 15 SRM/ 30 EBC.
3.3 %= 240g= .53 " Crystalmalt T Fawcet 60 SRM/120 EBC.
4.9 %= 360g= .79 " Demerera Sugar.
Remark: Too little space in Speidel's mashtun, I cut back on Pale Ale Malt. 4300g=9.5 lbs Maris Otter plus 1000g=2.2 lbs Dry Malt Extract. 80% efficiency.
Hops:
90 minutes 100g= 3.53oz Columbus 12,0%
45 30g= 1.1 Colmbus 12.0%
30 30g= 1.1 Simcoe 12.4%
1 40g= 1.4 Centennial 6.0%
1 70g= 2.5 Simcoe 12.4%
Remark: I think Nøgne Ø put the last 2 additions at knockout in the whirlpool. They whirlpool for at least 20-30 minutes, so consider the last addition at 15-20 minutes. Or just wait 20 minutes before you turn on the chiller.
Dry Hop: 2 additions. First 3x30g=1.1 oz for 12 to 14 days. Second addition 3x8g=.28oz last 5 days. Room temp or slightly lower.
30g=1.1 oz Columbus
30g=1.1 Centennial
30g=1.1 Simcoe These 3 dryhop for 12-14 days.
After 7-9 days second addition for 5 days:
8g= .28 oz Columbus
8g= .28 Centennial
8g= .28 Simcoe
Skål
Jan Halvor Fjeld [email protected]
Jeg har etter hvert fått en del spørsmål om oppskriften på 2Capt. Også Kjetil NØ vidresender requester til meg. Derfor har jeg skrevet et Word-dokument som jeg legger ved alle svar. For enkelthets skyld (for meg) på noe som skal være engelsk. Tilfelle noen er interessert kommer den her:
Two Captains DIPA AKA HumleHelvete
Hi.
I am the lucky homebrewer who take the credit for "Two Captain DIPA" or at least for the winning beer "HumleHelvete"="HopHell".
I read an article in Zymurgy about Double IPA's written by Vinnie Chilurzo, Russian River. I had to change the recipe in the article a bit to use my own ingredients. And I changed the recipe a little more to the ingredients at Nøgne Ø. And of course I had to change the name, I guess Kjetil knew the original name would have problems being accepted by US Authorities. Kjetil and I were friends and both Captains for Scandinavian Airlines-SAS, so the name 2Capt seemed appropriate.
The recipe, 7 gallons/ 27 litres before boil, 6 gal/23 litres after boil. I brew Electric on a 20 litre German Hi tec Stainless Steel programmable one kettle system, the "Speidel Brewmaster". (If youre interested, I was on "Basic Brewing Radio" on April 21st 2011 talking about my system).
OG 1.073, FG 1.011. Calculated IBUs 240 (BeerTools), I guess actual max 90 IBUs. Colour 11.5 SRM/24 EBC. 75 % efficiency (I have 80 % on my system). Attenuation 85 %. I do step mash, but single infusion 66 Celcius/150 F (Consider lower mashtemp and longer mashtime to ensure a low FG. I think Nøgne Ø mashed at 62C for one hour). (Stepmash Speidel: Mash-in 20 minutes at 38 C/100F, proteinrest 5 minutes at 52C/125F, 1st saccrest 30 minutes at 62C/143F, 2nd sacc 30 minutes at 66C/150F, 3rd sacc 30 minutes at 72C/161F then mash-out 10 min at 77C/170F).
Ferment at 19 C/ 66 F.
I used 3 Teaspoons Gypsum, 1/2 ts Epson (Mg), 1 ts Calcium Chloride, 1/2 ts Table salt, 1/2 ts Baking powder (Natron) and 1/2 ts Chalk and a dash lactic acid. My water is soft, almost no minerals, pH 7.9 I also use yeast nutrition and clarifier (Protafloc).
Yeast: Nøge Ø houseyeast WLP 007 Dry English/Wyeast 1098 British (or 1099).
I used Wyeast 1056 American Ale=WLP 001 California Ale on my recipe.
Fermentables:
86.9 %=6400g=14.1 lbs Maris Otter Pale Ale Malt T Fawcet 2.5 SRM/5 EBC.
3,3 %= 240g= .53 " Carapils Weyerman 2 SRM/ 4 EBC.
1.6 %= 115g= .25 " Caramalt T Fawcet 15 SRM/ 30 EBC.
3.3 %= 240g= .53 " Crystalmalt T Fawcet 60 SRM/120 EBC.
4.9 %= 360g= .79 " Demerera Sugar.
Remark: Too little space in Speidel's mashtun, I cut back on Pale Ale Malt. 4300g=9.5 lbs Maris Otter plus 1000g=2.2 lbs Dry Malt Extract. 80% efficiency.
Hops:
90 minutes 100g= 3.53oz Columbus 12,0%
45 30g= 1.1 Colmbus 12.0%
30 30g= 1.1 Simcoe 12.4%
1 40g= 1.4 Centennial 6.0%
1 70g= 2.5 Simcoe 12.4%
Remark: I think Nøgne Ø put the last 2 additions at knockout in the whirlpool. They whirlpool for at least 20-30 minutes, so consider the last addition at 15-20 minutes. Or just wait 20 minutes before you turn on the chiller.
Dry Hop: 2 additions. First 3x30g=1.1 oz for 12 to 14 days. Second addition 3x8g=.28oz last 5 days. Room temp or slightly lower.
30g=1.1 oz Columbus
30g=1.1 Centennial
30g=1.1 Simcoe These 3 dryhop for 12-14 days.
After 7-9 days second addition for 5 days:
8g= .28 oz Columbus
8g= .28 Centennial
8g= .28 Simcoe
Skål
Jan Halvor Fjeld [email protected]
