Jaipur Recipe from IPA book

[seymour]

So Thornbridge ferment Jaipur with a yeast that only attenuates to 76%?...

Another thing to consider is that those published apparent attenuation expectations are for standardized homebrew setups, most of which are nowhere near as efficient as a modern commercial brewery like Thornbridge. Commercial breweries typically pitch MUCH bigger, healthier populations and have dialed-in very exact temperature and aeration controls, etc, so they almost always achieve higher efficiencies from the same yeast strains.

[Skittlebrau]

That is something to think about.

[darkonnis]

So with the exception of the yeast and the mash temp is this recipe there or there abouts?

[Barley Water]

One thing I see alot of with homebrewers is that they underpitch (yeah even with ale yeast). If you underpitch a couple of things are gonna happen; first you won't attenuate as well as you might and two you are gonna get more yeasty by products in your beer. The yeast vendors are going to give you the impression that the pouches or tubes contain enough cells to do a 5 gallon (or 19 liters for you metric types) and they might assuming that all the yeast is healthy and ready to go which unfortunately is likely not the case. I make starters every time (with one exception which I'll get to in a minute). Natually you can get away with alot more using ale strains than you can with lager yeast, try underpitching a lager and you'll find out the hard way (been there, done that, got the t-shirt).

If you want clean tasting beer, make a starter. The more growth you get during the lag phase, the more esters, phenols and potentially fusel alchols will get generated affecting the flavor of the beer. Of course, some beers benefit from alot of esters and phenols. I am currently fermenting a heffe and I underpitch on purpose. I want alot of those clove/bananna flavors so I do everything I can think of to get the yeast to produce them for me. Do I risk under attenuation? Yes, but heffe yeast is easily the most vigorous yeast I regularly work with, that stuff could ferment pure water I am convinced. Anyhow, especially with hoppy beers or high gravity beers getting good attenuation makes all the difference flavor wise. Most commercial beers are well attenuated and that's because as a previous poster correctly pointed out, they pitch enough yeast to get the job done. This hobby is all about fermentation control; the Great Jamil preaches this stuff and I for one am a believer.

[Cozzyb]

^^
Very true, Thornbridge have 2 yeast propagation tanks at Riverside and they use a plastic tub (with a lid) to take a bunch to the Hall brewery, I believe they put something like 2kg in one batch, but I could be wrong, and obviously this depends on the gravity of the beer and such.

[ArmChair]

I brewed Uncle Joshua's recipe about two months ago, and im drinking the batch now.
Its amazing, and here is a shot of it!

[darkonnis]

Looks very nice indeed!

[Cpt.Frederickson]

I'm giving this recipe a bash in the not too distant future...so these should help:



Courtesy of Dean via eBid. Get some from here while they're still available!

[Skittlebrau]

Awesome! Just picked up a pack each of leaf and pellets. Another single-hopper is in the offing...

[soupdragon]

I'm giving this recipe a bash in the not too distant future...so these should help:



Courtesy of Dean via eBid. Get some from here while they're still available!

Good spot on the Ahtanum. Last time I looked he didn't have any, just bagged some along with a couple of packs of EXP 366. Would be rude not to

Cheers Tom

[Cpt.Frederickson]

I emailed him not so long ago to see if he could get any, following finding a US supplier with good shipping rates. It was really pleasing after thinking 'back to the drawing board' when he said he couldn't get hold of any to see an email a few weeks later letting me know he had some in stock
Top bloke, that Dean. And glad to pass on the info.
Would be interested to hear how you get on with the EXP366 Tom, really interested by this hop but got so much other stuff in stock at the moment I've held off...for the time being!

[soupdragon]

Would be interested to hear how you get on with the EXP366 Tom, really interested by this hop but got so much other stuff in stock at the moment I've held off...for the time being!

To be honest I've wanted some of these for a while but have been holding off till I was going to order my next sack of malt. Got a bit over excited when I saw the Ahtanum though and just had to grab a couple of packs of the 366 while I was there
It's the law you know.
Like you, I've got a quite a bit of stock to get through at the moment but the little devil on my shoulder talked me into it

There's a few recipes doing the rounds at the mo for 366, I'll compare them all and see which makes my taste buds go the most

Cheers Tom

[Cozzyb]

Got some more recent info and it looks like the yeast is actually American Ale i.e. wlp001, us 05 etc etc.

[john luc]

OK got it,

23L OG-1.056 IBU-56
96% Pale Malt
4% Vienna
11.00 gm Ahtanum [6.00 %] (60 min) Hops 6.9 IBU
13.00 gm Chinook [13.00 %] (60 min) Hops 17.8 IBU
9.00 gm Centennial [10.00 %] (60 min) Hops 9.5 IBU
13.00 gm Chinook [13.00 %] (30 min) Hops 13.6 IBU
11.00 gm Ahtanum [6.00 %] (30 min) Hops 5.3 IBU
9.00 gm Centennial [10.00 %] (30 min) Hops 7.3 IBU
44.00 gm Ahtanum [6.00 %] (30 min) (Aroma Hop-Steep) Hops -
28.00 gm Chinook [13.00 %] (30 min) (Aroma Hop-Steep) Hops -
38.00 gm Centennial [10.00 %] (30 min) (Aroma Hop-Steep) Hops -
Mash 65c
WLP007

You listed malt % but now Kg amount lazy I know but

[john luc]

I got Conan yeast from US and I am thinking of using this recipe with it. Yeast produces a peachy note.