Lagunitas Hop Stoopid Clone 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 6.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 8.63 gal | Style Guide: BJCP 2008 |
| Color: 6.4 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 150.0 IBUs | Boil Time: 90 min |
| Est OG: 1.077 (18.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 8.3% | Taste Rating: 33.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 16 lbs 14.40 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 8.48 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
4 |
| 5.80 oz |
Victory Malt (25.0 SRM) |
Grain |
5 |
| 2.50 oz |
Simcoe [13.0%] - First Wort |
Hops |
6 |
| 5.00 g |
Gypsum (Calcium Sulfate) (Boil 90 min) |
Misc |
7 |
| 2.00 oz |
Hop Shot [5.0%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Cascade [5.5%] - Boil 12 min |
Hops |
9 |
| 0.50 oz |
Centennial [10.0%] - Boil 12 min |
Hops |
10 |
| 0.50 oz |
Chinook [13.0%] - Boil 12 min |
Hops |
11 |
| 1.00 items |
Whirlfloc Tablet (Boil 12 min) |
Misc |
12 |
| 1.50 oz |
Simcoe [13.0%] - Boil 0 min |
Hops |
13 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
14 |
| 1.75 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 7 days |
Hops |
15 |
| 0.75 oz |
Simcoe [13.0%] - Dry Hop 7 days |
Hops |
16 |
| 0.50 oz |
Chinook [13.0%] - Dry Hop 7 days |
Hops |
17 |
Taste Notes
Holy hoppy Batman. Etremely fragrent hop citrus aroma with bitter hop taste up front. Alcohol is present at finish. Less body than desired. Excellent head, white in color with a golden straw body. Some chill haze. After aging ther is just enough body and some creaminess.
7/29/13-Received a score of 33 at the CASK First Coast Cup competion.Notes
Add 5.5 ml Hop Shot at 60 min
Wait 10 minutes before chilling afte boil.
Note: mash pH adjusted to 5.4 using small charge of acidulated malt
against 2-row portion above (may not be required, depends on water
chemistry and base malt)
13g CaSO4 added to mash
Use Wyeast Labs #1318 London Ale III yeast or White Labs WLP002 English Ale yeast. I substituted SAFEALE US05 from Pinglehead Brewing.This Recipe Has Not Been Rated
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