Double IPA Recipe & Tasting: Homebrew Jar of Destiny

Did Mike give up on the keggles? Good stuff as always gents.

For explosive aroma and flavor in these beers, I've been dry hopping at NEIPA rates of 8-12oz for 5 gallons, depending on ABV. Closed transfers also help here, but I'd say most of the aroma in these beers depends on the hopping amounts. While 4oz is not a small amount by historical standards, I think it's a fairly low number for the current state of IPA.

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This is a good demonstration of how systems and processes can impact the final result even if the base recipe is the same.

It sounds like the final hop presentation was a bit underwhelming. I have been thinking about/playing with the idea that hopping throughout the boil may present a more coherent final hop profile. For example splitting that 60 minute addition into a 60, 30, and 10 minute addition.

Excellent episode! Your not alone Mike. I have to deal with my garage too. Cheers!

Great video, its nice to see some brew day footage. I always like to see other brewer’s setup, every now and then I see something that would improve my brew day. Love your idea of recirculating through the hop spider at the end of the boil. I run my mash through my hop spider into my kettle to catch the grain in the run off.

I really enjoyed the video. I like watching you guys brew beers outside of your comfort zone. The water salt additions was very informative. You guys are down to earth and informative. Are we going to see how John brews the Kolsch?

Noticed that recently you haven't had your fermenters covered, is being exposed to the lights not an issue? Also love that you included some brew day footage too. Great video as always.

20 minute show? Thats only 1 hour shy of my dream video, a full length brew-dudes movie.

Just curious, you added 4 oz into keg, and you also mentioned you used closed transfer. Im still working on the best way to do this, but obviously there is a slight chance of introducing tiny amounts of oxygen, no matter how you do it. So how did you do this one? Possibly the reason theres less aroma than you expected?

Really enjoyed seeing your process. Sounds like a successful beer for not being a style you generally brew - and it got great attenuation!

On the subject of hops, I do find that Simcoe likes to dominate and it also puts forward a weirdly sweet character that can offset some bitterness. It’s difficult to describe - candied orange or blood orange, like you say, is a good description. I’m shocked it was able to overshadow Columbus, though - I expected a pine bomb.

Secondly, the Centennial in Two Hearted is most definitely of absurdly high quality, it actually frustrates me to drink that beer as a homebrewer who will never get my hands on out-of-this-world hops like that! Truly a great beer.

I ended up going back to putting my hops in a musilum bag during boil, because the hop spider just gets to clogged with the proteins from the wort to really let them get good contact with the wort. I have tried letting the recirculated wort go through it but it always ended up filling up to the top and then just having to turn it off to let it settle out. Given that is my system so it may be different for you. Just a thought. Sounds like a great recipe. I have always liked Simcoe hops but don't think they are like they used to be years ago. Prost!

Just the push I needed to get me back down in the brew shed tomorrow. 🍻

Last west coast I made was similar to your grain bill but at a 6 gallons batch I only used 1lb of a darker Munich about 13°L and I used 2oz of pale chocolate malt and it not only darkened it up but you can get the tiniest slightest bitter chocolate/roast taste hidden deep so it's not overbearing at all but coupled with Chinook hops which have a piney dank almost smoky flavor, this beer is the best west coast style I've ever made! It's bitter but not only from hops but the chocolate malt added just a twang that absolutely fit! Maybe it's not even a west coast anymore by putting chocolate malt in but I still call it that and it's about an 8%abv. I will brew this again. Is love to drink all your beers fellows and keep pumping out videos cause I look forward to all of them cheers 🍻

Really dig this video format ... Good job guys, keep 'em coming, cheers!

I put my grain in first, always have since the 80s. False bottom in 50l SS thermos pot (mash tun). I don't use a heated mash tun so allowing the grain to warm up and doing a bit of maths using the 'method of mixtures' for the strike water keeps the temp around 1 deg C.

I definitely get better utilisation by not using the hop spider in the kettle. If you whirlpool and settle post cooling the trube and hop matter nicely piles into a lump. Draw over the top of that and use the hop spider as a filter to catch any bits and aerate the wort going into the fv is my preferred method. Glad it's not just me brewing in a messy garage. Cheers!

Why so much table salt (sodium)???

Somehow I missed this vid, weird. Dig the brew day footage. Now it’s Johns turn! I have some bells hops here at the house. Maybe I brew a two hearted homage and you guys can do a side by side…hmm. Might be fun. Brew on boys, cheers from Uxbridge.

What burners are you using? Great video keep up the great work.

Nice change of pace seeing a bit of the brew day, then the tasting session. I enjoy the videos where you two are just sitting around commenting, but wouldn't mind seeing more brew day action too. Great video!

Cheers and brew on!