143 - Celebration dry hop day 1 vs 7 (1 ratings)

All Grain Recipe

Submitted By: Mskills (Shared)
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Brewer: Matt Skillstad
Batch Size: 13.25 galStyle: American IPA (21A)
Boil Size: 14.78 galStyle Guide: BJCP 2015
Color: 10.6 SRMEquipment: 13gal BIAB (22gal brewbuilt)
Bitterness: 69.3 IBUsBoil Time: 30 min
Est OG: 1.064 (15.6° P)Mash Profile: 154, 40min BIAB mash
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Amount Name Type #
16.86 gal -Pierce, NE Water 1
29 lbs -Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 2
2 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3
8.00 oz -Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4
8.00 oz -Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
1.50 tsp Gypsum (Calcium Sulfate) (Mash 40 min) Misc 6
1.00 tsp Calcium Chloride (Mash 40 min) Misc 7
6.30 ml Phosphoric Acid 85% (Mash 60 min) Misc 8
2.40 oz -Chinook [13.0%] - First Wort Hops 9
2.00 oz -Centennial [9.9%] - Boil 10 min Hops 10
3.00 oz -Cascade [7.3%] - Boil 10 min Hops 11
3.00 oz -Centennial [9.9%] - Steep 5 min Hops 12
3.00 oz -Cascade [7.3%] - Steep 5 min Hops 13
4.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
4.00 oz Cascade [5.5%] - Dry Hop 5 days Hops 15
2.00 oz Centennial [10.0%] - Dry Hop 5 days Hops 16

Taste Notes

Dry hop at yeast pitch vs on day 7 in a Celebration IPA clone. I was recently doing a Celebration IPA clone & at the suggestion of this group, I dry hopped half at yeast pitch. Left- Celebration Mid- Dry hop at yeast pitch Right- Dry hop on day 7 Recipe: https://beersmithrecipes.com/viewrecipe/4366266 Data: Dry hop at yeast pitch 1012fg 6.9% 4.51ph Day 7 dry hop 1014fg 6.6% 4.41ph Sensory: Comparing day 7 vs day 0 dry hop, The day 0 dry hop tastes more bitter & a little flabby. The aroma seems the same, noticable difference. We definitely prefer the day 7 dry hop. It's got a cleaner, snappier finish. I think the difference in the finished beer ph might be responsible for the flavor difference. Compared to Celebration mine is less malty & the aroma is less fruity, not sure if it is yeast esters, hops or malt, but the real celebration has just a little more non-citrus general fruitiness to the aroma. I wouldn't call it cloned, but it is darn tasty! I was short on c60 so I subbed a blend of c40 & c80, but next time I would use all c60 & that to 11% & ferment a little warmer to see where that gets me. I did not do any triangle tests, but after getting to know the beers for about a week my wife & I have periodically been pouring pints of them for each other & having them guess which one it is. We have both consistently gotten it right every time. It's kind of fun. Try it some time.


Day Before -water, minerals -Mill grain -Sanitize fermenters -Weigh hops Brewed: 11-26-22. Preheat water w/ hot rod: 5:40, 85ish 7:50, 163 Strlike: 164 Mash temp(55min): 155 -145 Pull bag & flame on: 9:10 -Fermcap, hops -PreBoil: 1062 -pH target: 5.5 not measured -clean BIAB Boil: 30min (loose hops) 9:30 -(10min) chiller in kettle, whirlflock Flameout: 10:00 -Final vol & OG: 13.25@1064 -Chill w/ hydra 63 -Whirlpool rest 5-10min -Transfer 6gal to each fermenter Pitch yeast: 10:45 -pitch temp: 65 -temp control: 66 -aeration: no -rehydrate: no Anvil: dry hop w/ yeast pitch FT1: dry hop approx day 7 11/27/22 9am ish... 66 started bubbling 12-3 66 added dry hops to FT1 loose while purging head space at 3psi. 12-7 66 sampled day 7 batch. Clean, way lighter than celebration, but tasty. Attached hop locks & set to 35. 12-11 35, Dry hop at yeast pitch 1012fg 6.9% 4.51ph Day 7 dry hop 1014fg 6.6% 4.41ph keg, via pressure transfer into starsan purged kegs. Burst carb 30psi/21hrs @ 35deg. Disconnect.


by Mskills

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