Fruit Bomb Triple IPA Homebrewers Guide & Recipe
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- Опубликовано: 16 сен 2024
- Fruit Bomb Triple IPA Homebrewers Guide & Recipe
Author: David Heath
Type: All Grain
IBU : 89 (Tinseth)
BU/GU : 0.90
Colour : 16 EBC
Brewfather Link:- share.brewfath...
Original Gravity : 1.099
Final Gravity : 1.007
Batch Size : 19 L / 5 US LQD Gallons
Boil Time : 30 min
High fermentability plus mash out
65 °C/ 149 °F - 60 min - Temperature
75 °C/ 167 °F - 10 min - Mash Out
Fermentables
6.074 kg/ 13,39 lbs - Pale Ale (73%)
1.331 kg/ 2.93 lbs - Dextrose (16%)
416 g/ 1 lb- Acid malt (5%)
166 g/ 0.35 lbs- Crystal malt 30 EBC (2%)
166 g/ 0.35 lbs- Carapils/Carafoam 3.9 EBC (2%)
166 g/ 0.35 lbs- Wheat Malt, Pale (2%)
Hops
Calculate the weight of hops to use using a recipe calculator and your hops AA%
20 min - Azacca - (11 IBU)
20 min - Mosaic - (11 IBU)
15 min - Azacca - (10 IBU)
15 min - Mosaic -(10 IBU)
10 min - Azacca - (8 IBU)
10 min - Mosaic - (8 IBU)
5 min - Azacca - (5 IBU)
5 min - Mosaic - (5 IBU)
Hop Stand
15 min hopstand @ 80 °C
15 min 80 °C - Azacca - (6 IBU)
15 min 80 °C - BRU-1 - (8 IBU)
15 min 80 °C - El Dorado - (7 IBU)
Dry Hops
3 days - 40 g / 1.41 oz - Azacca
3 days - 40 g / 1.41 oz- BRU-1
3 days - 40 g / 1.41 oz - El Dorado
3 days - 40 g / 1.41 oz - Mosaic
Yeast
1 pkg - Omega Lutra Kveik (DRY) OYL-071
(more yeast is suggested if you cannot meet the temperature requirement below)
Fermentation Profile
Ale
32 °C/90 °F - 5 days - Primary
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
David you're not only a brewmaster but have mastered video that capture us brewers. I seen them all
Great to hear, thank you 🍻
Typing this with a lower ABV version of this in front of me, my God it's absolutely delicious. Thank you David for this and other recipe videos and the the kit reviews. Keep it up. Cheers
Cheers Ian, I am glad you are enjoying it 🍻🍻🍻
Just and FYI, the 32°C coversion is off. It's just under 90°F.
Recipe sounds amazing and the 5 day turn around is unbelievable!
Yes, I know. I rounded it up. 89.6 or 90F is amounting to the same thing but 90F is easier on the eye.
@@DavidHeathHomebrew it says 70°F in the video... unless my eyes are going!
Oh, ops. Yes thats an error! It is correct in the recipe shown in the videos description and on Brewfather though thankfully.
Fantastic video, so much information that is all explained very well. Many thanks for all that you do David. You are for sure the best Brewing channel on RUclips by a long way.
Many thanks Alan, much appreciated 🍻🍻🍻
I've learned so much from these videos and what I also like is how he does conversions for any overseas viewers. You don't really find that the other way around
Cheers Russell 🍻🍻🍻
Another brilliant video - another great beer to brew. Thank you David. Deep and abiding respect.
Cheers Paul, much appreciated 🍻🍻🍻
Hi David I look forward to brew this, I will giv you feedback when it is done.
Thanks for all the time you must use on this channel to share you're lovely recipes and not least your knowledge.
Cheers Allan, much appreciated. Be careful with this one. It is super drinkable yet strong!!
This recipe takes you to the overtaking lane and you are going very fast. 😊Well, I brewed the beer it is still very young however I feel the need to explain my taste note and smell.
It smells like it taste very fruity indeed, it is a lot of pineapple, easy drinkable and after a short while the taste is sitting "palate", back of the tongue.
It is a lot of hops indeed. There is a good balance in the beer.
Definitely not the last time I brewed this beer.
Thanks a lot to David for sharing all his beautiful recipes.
PS: Don't drink one bottle of this beer and go for a drive !
That is great to hear Allan, much appreciated. Yes, it is not a beer to drive on, more a beer for the table with some friends. It is dangerously drinkable I find and that ABV takes no prisoners after some drinking time!
I made a delicious beer in the NEIPA style with a similar recipe using some of the tips in this video. Excited to share it with guests and thanks for the brewing tips
Great to hear 🍻🍻🍻
Another quality beer for the to brew list.
Thanks David for the recipe.🍻
Cheers 🍻🍻🍻
Great video David, looking forward to brewing this one. Have never attempted this big of a beer before
Great, go for it Garrie 🍻
Excellent video David another masterpiece 👍👍👍
Cheers, much appreciated 🍻🍻🍻
WOW. 12 Percent!!!!! Not wrong about the bomb! Now I really wish I'd bought the bigger brewzilla :(
Still.... gonna have to try this one. I did your grapefruit IPA recently and was a big fan. Cheers Dave 🍻
Haha yes. Its a big one but the alcohol is not there in the taste, its juicy. Dangerous stuff!!
You can do a smaller batch or do a reiterated mash.
Go for it :)
This sounds absolutely fantastic! Amazing recipe
Cheers Daryl, it took quite some work to get to standard but well worth it for sure
Thanks David, I brewed this one last saturday, used the magnet trick for the dry hopping in my Keg King snub nose fermenter under pressure. Just tasted it for the first time, it is awesome!
Great to hear Harry, cheers 🍻🍻🍻
Hi David, just thought you may be interested in this - I bought a Brewzilla Whirlpool Arm from BrewKegTap in UK and it fits perfectly in my G30 as I also have the camlock upgrade that you previously recommended. Might be another short video for you that many people would perhaps be interested in. All the best :)
Yes, after the camlock conversion those BZ arms fit perfectly. Its just not easy for everyone to obtain like the other parts, hence the decision.
The dextrose sugar in this recipe is the same as glucose. Fructose is the fruit sugar you mention. Sucrose, or table sugar, is a mixture of both of these. Glucose/ dextrose is very fermentable.
Yes, indeed.
@@DavidHeathHomebrew Very good video btw. The sanitising advicefor late hopping in a bag came a day too late. It is not possible to sanitize hops though without boiling. Is this a potential problem?
Thank you. The hops themselves are antibacterial but the bag can be an issue.
Thank you, I love your recipe videos and that you put them on Brewfather. I have a question , normally I let my beers ferment for 3 weeks in a temperature controlled environment, and then bottle condition for 2 weeks at room temp. Is 3 weeks necessary? Most recipes call for a 2 week fermentation, but I've read that the extra time will help the yeast clean up byproducts. What is your experience with this? Thank you! Cheers from New Jersey.
Great to hear. For many years I used the 21 day method. It works great. I mostly use kveik yeast these days though and that ferments much much faster. I would say carry on with 3 weeks with regular yeast.
I take it you have noticed that 32C is nearer 90F than 70,
I have only brewed an Imperial Stout at anything near this ABV which did not use any sugar and was a difficult squeeze into the GF. I happen to have a couple of kg of Dextrose so I am tempted to have a go at this except that I cannot use Kveik with any confidence at the temperatures shown. That will depend upon an experiment I am doing at the moment..
Thank you.
Thanks James. I know now but the error was not spotted until after sharing. In terms of stout with sugar check this one out:-
ruclips.net/video/2yS_IdlvS_U/видео.html
I've always had a hard time getting my abv up on my brewzilla even when my grain bill is high. I will definitely be trying this recipe
It should be much easier on bigger systems.
@David Heath Homebrew I just watched your video on double mashing....that should help with the bigger abv beers
Yes, its the way forward on smaller brewing systems for sure 🍻🍻🍻
Hello David,
I'm really interrested in brewing this recipe that looks brillant and challenging. As a G30 user i'll have to learn rehydrated mashing to do it well. Another question I have is about the yeast do you have some alternatives like the kveik ones from North Kveik ? Just in case I could find lustra 😅.
Best regards and once more keep going this wonderful job.
Hi, I have a couple of videos on my channel about reiterated mashing, this one is the one I would recommend:- ruclips.net/video/C-7NiGZgKyQ/видео.html
Lutra is a very nice lager like kveik. Voss should also be easy enough to obtain, both Lallemand and Mangrove jacks have dry yeast versions. Thank you 🍻🍻🍻
Hi David, great source of knowledge your video, you once again hit the right spot! I‘m working on my own version of a triple IPA and I was wondering if it makes any sense to substitute the pale ale malt for golden promise malt? Furthermore I was thinking of adding just a bit (2 %) of oats, for body and texture. Any thoughts on that?
Keep up the great work, I keep discovering more and more of your videos🍻
Thanks Mark. You could use Golden promise, it will be slightly different. You will not need the oats though.
Thank you very much for your fast reply! I‘m going to give it a try🍻
🍻🍻🍻
Excellent as usual thank you :)
Cheers Paul 🍻🍻🍻
No mention of yeast nutrient. I would suggest a healthy dose is essential for a single sachet of yeast coping with such a high OG.
Good point on the yeast nutrient. However, with this kveik yeast it is the higher temperature that allows the use of a single sachet. Had this been fermented at the lower temp like 20C then I would have used 2 sachets.
I have found a discrepancy, the hoppy water profile shown in the video is sulfates=275 and chlorides=50. However, in the brewfather recipe it is much more extreme: Sulfates=278 and chlorides=10.
However, I have made this beer a couple of times taking into account BF's recommendation and the result has been excellent.
The question is: which is the appropriate and suggested water profile, the one in the video or the one from BF?
Thanks in advance
That is odd but if either way if you are happy with the result that that is what matters 🍻🍻🍻
@@DavidHeathHomebrew Sure Dave, thanks for responding. In any case, the disproportionate proportion of sulfates and chlorides has caught my attention and I didn't know if it was a mistake or if you designed it that way in BF.
Did you make this over the top water profile design on purpose? I've never seen a hop forward profile like that before.
Yes its an extreme profile 🍻🍻🍻
@@DavidHeathHomebrew and what is the good one you used? The one in the video or the one in BF?
The one in the video is what I recommend
So you add the dextrose close to the end of the boil or with the rest of the grain bill for the mash?
Close to the end is fine. It really matters not, as long as it gets boiled for at least a few minutes.
So yesterday was brewday. It was a good day, however something went unexpected, the final OG after boil. was only 1074. If it fully ferments it will still be quite a bomb, but ler's see how this turns out. The smell is already fantastic! I'm looking for some advice on the final phase: refementation in the bottle. Of course I'm planning a coldcrash prior to bottling, the add some sugar, and then.....Put it back at 32 celcius? or do I need to add i.e. F2 yeast? or will the Lutra reactivate at that temperature?
Hey Ralph, adding DME in a small amount of water that you boil and then cool will be best to make up the shortfall. Lutra is happy as low as 20C
Thanks for a great video. Do you harvest Lutra yeast or start fresh each brew?
Cheers Andrew. Either way works. Its good to support the yeast companies though of course :)
Looks delicious. Ibuprofen on standby..
Cheers, be careful with this one! Dangerously drinkable and yet quite strong! 🍻🍻🍻
Fantastic video as always David. Thanks. I brewed this beer for week ago, but sadly it didn’t went quite as planned. I followed your recipe in Brewfather but I scaled the recipe to a 25 liter batch instead. I ramped a little over on the OG (1.106). Everything went as planned until the fermentation suddenly stopped at 1.036 after day 2 or 3. In your 19 liters recipe you only used one package of OYL-071 yeast. In my I used two. In Beerfather recommends the amount to be 3, and for my batch 4 packages. Could this be the reason why the fermentation stopped? Or du you have other lesson learned card on your hand? And for the record. I have full temperature control on my fermentation device. I certainly will give it another go, but it would be nice to know what went wrong. Any advice David? Thank you for sharing your expertise. 🙂
Hi Eirik, great to hear 🍻
Sorry that things did not go as planned.
Pitch rate could be a factor along with yeast health. Did you use yeast nutrients? Also Did you try pitching fresh yeast after the stall or do anything to rescue it?
@@DavidHeathHomebrew Thank you David for your answer. Yes I used yeast nutrients. I also oxygenerated my wort, and pitched at 32 degrees C with 2 package of OYL-071 dry yeast I sprinkled direct into wort. My PH at 15 minute into mash was 5,4. When the fermentation stalled I tried to rescue it with making a small starter (0,5 l/50g DME) with one US-05. But I only succeed raising the FG with 2 - 3 points since nothing started up again. Do you think for the next time I should use 4 package of OYL-071 dry yeast? Or do you have another suggestion for another yeast who can handle simular high alcohol tolerance?😀
I cannot see fault in anything that you did here really though this yeast thrives better at higher temps with a lower pitch rate. I would not have expected a problem in this case though. It could be yeast health was compromised before your handling.
Excellent video as always and I have scaled it to 38 litres to use on my BrewTools Pro 80. One question, Brewfather calculates 6 packets of yeast, whereas the video showed only 1 packet being used for a 19 litre batch, so I get away with just 2 packets for a 38 litre brew?
Thanks. 2 packs would be my suggestion.
@@DavidHeathHomebrew many thanks for the rapid response
Anytime 🍻🍻🍻
Hi David,
I love to give this recipe a try. However, I'm having problems with calculating the hops. Your sheet says: "Calculate the weight of hops to use using a recipe calculator and your hops AA%", but I have no clue how to do this. Usually I let my software calculate this for the intended batch size based on the original amount used (like indicated at the dry hopping section). Can you mention the amount of grams you used during boil and hopstand? Please?
Hi Ralph, it is vital that you calculate this with software. I do link the recipe in the videos description but this is for the AA% of the hops I used, yours are likely to be different. I do have a guide to this here:- ruclips.net/video/Vv-bU757E7w/видео.html
@@DavidHeathHomebrew Thank you very much!! I'll let you know how it worked out!
@@DavidHeathHomebrew Wow that video was my missing link. I have also immediately adapted Brewfather as my new software. Ordered everything and next Sunday BREWDAY YAY. Thank you for you help!
Great 😎🍻🍻😎
Cheers Ralph, great to hear 🍻🍻🍻
Hi David, I live in the UK but cannot find Fuglsang Pale Ale base malt. What alternative do you suggest?
p.s. love your videos.
Thats ok, use which ever pale ale malt you can find. Its all pretty close. Glad you are enjoying the channel 🍻🍻🍻
Hi David, I cannot ferment under pressure and haven't yet tried out kveik, which regular ale yeast would you recommend e.g. us-05, london III etc... thanks!
S-04 should handle it if you want esters if not US-05 or equivalents.
Your hop bag seemed way too small for that much hops. Once they expand the hop material will be very much compressed and there is no room for flow of beer inside the bag to extract the flavors. When you took out the hops was in one big lump?
It was about right in all honesty, more room left than perhaps it looked like. All the hops were wet including the middle.
Will there be a risk of losing aroma due to the vigorous fermentation usually achieved by kveik? What would be your recommendation yeast wise if Lutra is not available?
If you do not ferment under pressure then there will always be some aroma loss. If you cannot obtain Lutra then Voss kveik will work well. Failing that Nottingham/US05/M44.
got an email my DH glass has been shipped cheers!
Awesome, many thanks CH for your support, much appreciated. I hope you enjoy the glass :)
Hello David, I usually use Lactic Acid to control my mash Ph. I noticed that in Brewfather recip you are using both. I would like to know why you use both instead of using either one or another? Thanks
I tend to use either lactic acid or acid malt but not both at the same time usually
@@DavidHeathHomebrew Thanks for your fast answer. How do you choose between using one or another? I read that acidulated malt should not reach more than 5% of the total malts weight. And about lactic acid, in your opinion, which is the limit?
They both add lactic acid, So the end result is the same. I do like to show people the use of acid malt for adjustment, it is less scary for many compared to the chemical.
I love lutra too but it’s still a little hard to come by here and I don’t feel confident to harvest yeast for the next batch - I typically only brew once every 2-3 months. I’m wondering, given my ambient temperature is 31 degrees, if I could just use US-05 if I ferment under pressure? I can’t seem to find any definitive answers online.
Hi Darryl, yes, no problem using US-05 instead under pressure
At 8min the fermentation temp is shown on screen as 32c / 70f. That should read 90f, right?
Yes, sorry its an error.
If I cannot ferment at 90f and instead 70f, should I use more packets of yeast? More like two packets?
Yes, that will help or yeast nutrients. Enjoy 🍻🍻
Thank you for the advice! If I was to use non kviek strains, what yeasts would you recommend?
Anything suited to the style that will handle the alcohol. US05 will work for example. 🍻🍻
Do you normally heat your strike water to a higher temp to compensate for the cooler grist? You don’t mention doing that in your videos and was wondering. I have a 65l BrewZilla 3 (220V).
Hi James, no. I am on 230v. I guess I would if on low voltage power like in the US
@@DavidHeathHomebrew Thank you for your incredibly prompt reply. I splurged for a high voltage outlet for my system so I will follow your lead and not overshoot the temp. Thank you also for your passion for brewing and educating.
Cheers James, great to hear 🍻🍻🍻
I just brewed your milkshake IPA (delicious, thanks for the recipe) and planning to brew this triple IPA this weekend. I plan to pressure ferment but cant get the Lutra Kveik. Any good substitutions?
I can get Voss Kveik but the tolerance tops out at 12%...
You can use a neutral yeast, I just recommend the very clean flavour of Lutra as it is very very clean even without pressure.
@@DavidHeathHomebrew thanks :-) I'll give the Voss yeast a go at 12psi and 30c :-)
Great, enjoy 🍻
You rearly talk about oxygenating the wort. Is it not nessesairly with these big beers? That's what holding me off brews over 7% but i would really like to try this on my G 30
Not so many years ago fermentis did a study and urged against it to their trade customers. The problem they found is that it increased the chance of a yeast stalling. I still splash wort into my fermenter and find thats fine but I do not go further.
@@DavidHeathHomebrew precisely what I wanted to hear. Thank you for the reply and all the tips and tricks i have picked up along the way.
Cheers Peter 🍻🍻🍻
What will happen if the fermentation is done in normal indoor temperature, i.e. 20-21 C?
It will go much slower but it will work 🍻🍻
@@DavidHeathHomebrew Thank you! And thank you for your great videos and recipes!
Cheers Daniel 🍻🍻🍻
Me again and sorry to bother you with my questions. I am quite new to water treatment and wonder about the sulphite/chloride ratio. Using the water profile in the recepie and the calculator in Brewfather I get a warning that this ratio is too high (26.9). I have my local water data added to my profile and have tried different ways to lower the ratio without succeeding. Now I am starting to think the ratio might be by purpose high. Our do you have any suggestions or ideas how to proceed?
Yes, its an extreme profile. All good though 🍻🍻
Can you link the video for the reiterated mash method. I couldn't find it on your page.
Sure, here it is:- ruclips.net/video/C-7NiGZgKyQ/видео.html
@@DavidHeathHomebrew thank you. Think of making a 12% Trappist
I have plenty of those on my channel ;)
A small remark: this hop bag seems a bitt small. The hops may have not enough room to expand, and probably not release all of their aromas!
It looks tighter than it was in actual fact. It worked just great
Did you dry hop at 32C, or did you cool the wort before dry hopping?
Ive tried all sorts of temps for dry hopping. I enjoy different temps pretty much equally though they are different. So these days with high temp recipes I keep the same temp. Try it and see if your taste buds agree.
@@DavidHeathHomebrew Thanks! I might run it as a split batch and dry hop 1/2 at 32 and the other 1/2 at 15 once fermentation has ceased
Great, sounds good to me
I don't understand the amount of hops in the boil. What hop calculator do you use?
Brewfather. There is a link to the recipe on Brewfather in the videos drscription.
What aroma hop utilisation % are you using David? The default is 23% on my GF equipment profile
@@jsmitube Hi Jeff, Mine is set at 18%. Not something I have changed but this is within Brewfather.
Thanks buddy. Look forward to trying this one. Have moved house and have no water or waste in my new brewing den. Am missing it badly…
Cheers Jeff 🍻🍻🍻
Can you ferment this under pressure in a unitank, for even faster carbonated finised beer? :)
Yes, no problem there. In fact I would recommend it.
@@DavidHeathHomebrew Nice! What degrees would you then ferment at, and with how much PSI from start to end ? 😁
Same as in the recipe:- 32 °C/90 °F - 5 days - I suggest 12PSI.
@@DavidHeathHomebrew Nice. So just 12 psi from the verry start. And 32 C. Perfekt.!
I have anorher question, i have the 58L unitank kegmenter. Do you know if I can ferment lov volume, Like 19 L in that, and then instead of waiting for natural pressure, then force 12 psi with co2, and then switch back to the blow tie spunding valve for rest of fermentation?? :-)
Yes.
You really want to avoid that sort of headspace when its used for pressure, you can experience less clean results.
Thank you David,for cool content!
If i ferment it at 24-35C, it's will be ok?
Thank you and yes that will be fine.
@@DavidHeathHomebrew Thank you very much,David!
🍻🍻🍻
Would I commit any crime by using clear inverted sugar/syrup instead of dextrose? :)
Crime, no but the resulting beer will be less dry. I would not recommend it.
is it already on Brewfather, cant find it?
I have shared the link in the videos description 🍻
@@DavidHeathHomebrew omg was so eager to look at the video that i forgot to click show more.... pfffff ty
No worries 🍻🍻🍻
: )
🍻🍻🍻
@@DavidHeathHomebrew Hi David, great video as always. I would like to know if you use pure O2 in your high gravity beers to aid fermentation? Thankyou
Hi Bob, thank you. In days gone by I have tried and used all sorts of methods. What I present in my videos is the path I use now. This doesnt include this any more. I simply ensure that I pitch enough yeast and nutrients and provide a stable environment.
Obviously not a beer to drink more than one or two. To much for an old guy like me.
Its one to be careful with for sure!
Do you think multiple boil additions add much when doing a big whirlpool? I've tended to skip these and add all to the whirlpool however a recent video from craft beer channel featured Russian river brewing and they think it adds complexity. I'm wondering if I should change my approach
Hi Paul, I agree on the multiple boil additions. It adds complexity for sure.