Hazy IPA with INCOGNITO Hop Concentrate | Brewtools B40 | EP52
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- Опубликовано: 24 июл 2024
- Hazy IPAs - I mean what can I say? This style is so mainstream that at this point just about every macro producer in the world has a hazy in their lineup. Think Terrapin High and Hazy by Molson Coors, Elysian Contact High by Anheuser Busch, Ballast Point Passing Haze by Constellation Brands, and Lagunitas Hazy Wonder by Heineken.
Luckily while the big boys catch up, smaller producers are experimenting with new hop products to bring us beers like Incognito Mode from Anchorage Brewing.
Today I’m testing a new hop product called Incognito and we’re making a hazy IPA.
Now let’s make some beer!
Incognito Hop Concentrate: bit.ly/3RWBsXx
GEAR THAT I USE
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Хобби
My favorite homebrewing videos on RUclips. I know I’ve said it before but the production is perfect and the format is easy to follow. I’m jealous of your set up and process. Mine seems so clunky in comparison. Great videos, thanks!
Just so soothing and easy to watch. These calm me down!
Thanks dude!
Dude love the setup and the videos. Have been looking at getting a setup going soon. Thanks for the inspiration!
Curious to hear your thoughts about incognito! Is this something you’re curious to try?
Check out the recipe here 👉🏼 share.brewfather.app/9sQjuCn3EF068A
You make an excellent point at the end. I did a bit of research and on a podcast about the best way to get the most out of Incognito,(forget which one) a very small local brewery in NOLA was named so I contacted the head brewer that was mentioned and for home brewing he suggested that at knockout, take about a gallon of hot wort into the fermenter, add the Incognito then continue chilling the kettle down to pitching. Add that to the fermenter with a few more pellet hops, pitch yeast when cool and go about the normal procedure I would use. He said that doing it this way is as good as a whirlpool, it won't gunk up your kettle, hoses and pumps and, adding pellet hops to it at the same time will help with the gunk in the fermenter later.
So, I'm going to try 4 ozs of the Citra Incognito this weekend and see how it goes.
I have read, more than once, that some get a mild chemical taste with Incognito. It's not mentioned much but makes me wonder.
Gonna try Cosmic Punch with Mosaic Incognito after I get this first version down the hatch. Great video Dan!
Thanks! And I think that’s an awesome idea to try! Getting this stuff on even your hands is no fun much less on a heating element or inside a chiller. Best way I’ve found to clean it up is using goo gone or isopropyl alcohol. I already filmed a second video with it but next time I use it I’m gonna try adding it to hot wort in the fv
Yo great video! Love the dedication. The end result looked great. Sounded like the perfect beer.
Thank you! 🍻
Oh ya!!! Hazy all the way!!! Sounds super delicious!!
🙌🏼🤘🏼🍻
Boil the incgnto in flask in DME solution separately ,and pour them in the fermenter after. Cheers
Nice first try. Interested to see how you overcome the issues you faced. Still looked like an incredible beer nonetheless🍻
Love the videos! Ordered some Incognito myself. Watching your video I think I might transfer the wort into the fermenter first before adding the Incognito that way it doesn't get wasted. Appreciate that little tid bit you added towards the end. Anyway, keep it up.
Cheers!
Thanks! Have fun!
Very cool product! Haha the 3 way ball valve at 6:03 is a double edged sword, definitely been there before. Looks like a delicious hazy DIPA! Interesting observations at the end there, can you do a reiterated mash with this system? Might help out with your space issue. Also had a similar experience when I used a CO2 hop extract, it appeared to leave a lot of oily resin behind.
Good point! Reiterated mash could work for sure!
I’m going to try the north park method where you put it straight in the fermenter let a little hot wort go in then start chilling
I’ve been seeing that too seems like a good idea 🤘🏼🍻
How do you transfer? Do you do a close transfer? To a keg or something?
I have brewed two IPAs with Incognito. Love this stuff. Wish there was more homebrew shops that have it... as I was gifted small leftovers from a local brewery.
Used 20mL each of Citra and Mozaic at the whirlpool. Would love to do this again but now I have to wait form HBS to carry Incognito. The only issue I had was the stickiness of some of the oil on the top of the kettle and the immersion chiller. Cleaning it is a pain but the reward is worth it.
Hopefully concentrates like this will become more ubiquitous in the homebrewing world! 🍻
Looking forward to trying some incognito. For some reason, I'm kind of amazed YVH can do what they do with 25 people. Cheers!
I kinda thought the same thing! They’re a big brand in my brain
YVH is my go to. Great packaging. Great service. Great people.
Would be nice if YVH restocked their homebrew size Incognito.
👌🏻🤤
Goth babe
Try dip hopping with incognito, you’ll get better utilization.
You rock!!!!
Thanks y’all! Back at ya 🤟🏼
What are your thoughts on mash hopping with the cosmic punch. I have on deck a hazy that I have 2 oz of Saaz to really get those thiol precursors out when I use Cosmic Punch.
It's a super interesting yeast! I'm planning to explore mash hopping in another video. One thing I haven't fully decided on yet is how much of this tech is just on paper and how much is actually perceptible in the finished beer. At a molecular level it seems pretty concrete but in this beer for example I don't know if I detected an additional contribution from the yeast or if it was just incognito. Super interesting stuff!
The other question is probably what are the upper limits for biotransformation
My efficiency always tanks on my anvil for any beer with an OG >1.060…basically have to start recipe development with a way lower efficiency than usual. Also helps keeping a few bags of DME to adjust the gravity if my post mash comes in low. Great vid Dan! How’d you like that omega strain vs the imperial stuff?
Right?! In the next video I'll explore both of these things. I got my overflow pipe installed and we'll see if that helps the efficiency. Just from tasting this beer by itself I honestly didn't notice anything crazy but we'll see when I get them side by side.
I found, with my Anvil Foundry, it helps if I take out the malt pipe, use a brew bag (I had one made by WilserBrewer - it's top notch), double crush, and recirculate. If you do that, then you have to work out a way to keep the bag off the dip tube, but I was able to bend and finagle a Brewzilla malt pipe screen to work.
Same thing on my Grainfather. I think it’s the tall cylinder design. I’m looking to get a 10 gallon system just to brew 5 gallon beers with higher efficiency.
It seems like some of the incognito got stuck on the bottom of the hop glass? Do you think it would have been better to just shoot the pipette contents right into the kettle?
I was able to rinse it out with wort but after trying it a couple times I’d skip the pipette altogether and just dump the whole container in. It also helps to warm it up before dumping it out
Thanks 😊
I always appreciate you commenting! Thanks for watching!
@@HopsANDgnarly Dan, I was thinking about your brew. For big brew you can reduce your mash water volume to account for a bigger grain bill. In brewfather app, I set the max mash volume to 36l on my BT40. I can brew easily 5-6 kg (11-13lbs). Brewfather calculates the top up water that to be add after removing the grain. I also use water to grain ratio of 3.2 l/kg; and depends on the recipe, rice husk
Hello, how much hops do you put per liter in dry hopping, thanks
Around 30g/gal
I would like to use incognito in dip hopping. Do you think that it can work?
Yes it’s very well suited for dip hopping 🍻
Have you tried the liquid dry hop “Spectrum”?
Not yet! But looks pretty interesting. I recently teamed up with a company in the cannabis industry to try making hop concentrates on my own and I’m fascinated. More to come!
Craft Beer & Brewing Podcast Episode 217 with North Park's Kelsey McNair explains how to use Incognito as a dry hop product.
As you stated, and what the podcast states, is that way too much of the Incognito is lost to the kettle. So instead, you knockout some of your wort "hot" onto the Incognito pre-loaded into the fermenter so that it can mix well, then chill the rest of the wort down as you usually would.
That’s a great tip! I gotta listen to that!
Where do you get the incognito!!! I do not see it on the Yakima web site !!
There’s a link in the description! It’s sold out in the 20mL size but it looks like it’ll be back soon and they’ll have a lot more
I’ll keep myself peeled . Thanks Dan !!
Got some !!! Yeah !!
Hmm that looks amazing. On a side note....how you enjoying the B40?
Thanks! The B40 really opened to door for me to push things to a new level. Some people might roll their eyes at this but the engineering and innovation is second to none and it's a dream to brew with - especially when paired with Brewfather.
@@HopsANDgnarly Have you managed a 2.5-3 gallon batch in the keg with this, accounting for losses etc?
@@nicksymons635 yep for sure. I’ve done 3.5 and 4 gallon post boil batches which ends up right in that range. The trick is to do a full volume mash and make sure the basket is flowing nicely because the elements have to be fully submerged while on. Then in the vorlauf I leave the power off and draw a bit more wort into the basket. Also I know you didn’t ask about the F40 but that thing can do small batches really well too because the glycol jacket goes down pretty far compared to cooling coils like the ss brewtech fermenters
@@HopsANDgnarly A side note here is that the F40 will struggle to cold crash below something like 7C/45F with 5 gal or lower volumes. YMMV, but this has been my experience.
@@HopsANDgnarly Amazing, time to write that letter to Santa
Ever consider DME?
To regain gravity? Haven’t done that for a long time but it definitely can get you there! I usually just take note and move on
It is a good idea to start out at a low temperature, Kudo's. Before increasing mash temperature to 152F a rest at 140F for 40, 45 minutes should have been used. At 140F conversion occurs. That is when Beta converts glucose into fermentable, complex sugars, maltose and maltotriose. Maltose and maltotriose are the types of sugar that produce ale, glucose only makes the alcohol. When conversion occurs, secondary fermentation takes place. The temperature at 152F rapidly denatured Beta. How did you produce ale when conversion and secondary fermentation were skipped?
Chemicals were added into water that was used with the single temperature infusion method, which is used in grain distillation and produces moonshiners beer. The chemicals must be needed for making moonshiners beer. Moonshiners use chemicals but they leave them in the still. Mash has to be boiled as in the decoction method for chemical precipitation to occur. A brew master tells no one what he puts in water or how he produces beer so how does the person that invented the recipe know which chemicals are used for producing ale? The recipe is a sales flyer. Some of the problems that home brewers run into are caused by chemically imbalanced, unstable, extract. Off flavors develop in extract that is chemically imbalanced. The various flavors that high Alpha, low Beta hops develop are caused by chemically imbalanced extract and imbalanced hops. The percentage of Beta has to be listed on a container of hops. When Beta is missing the quality of hops cannot be determined. The Alpha and Beta numbers should be within a decimal point. The closer the numbers the finer and more balanced hops are. It is difficult to produce a consistent, final product when extract is chemically imbalanced and unstable.
To produce pseudo, ale the step mash method is used with high quality, under modified, low protein, malt. Proximity Super Malt is high modified, but the percentage of protein is on the low side, which means the malt contains more starch/sugar than most home brew malt. Crisp's Maris Finest malt is similar in level of malt modification to Super Malt, but the protein content is lower in Maris Finest Malt than in Super Malt. Pound for pound Maris Finest Malt contains more sugar than Proximity Super Malt contains. The higher the level of malt modification less enzymes are in starch. That is the reason why modern, high modified, malt is used with single temperature infusion. The malt only needs to contain enough enzymes to liquefy simple starch and release glucose, which takes only one step. You need to obtain the malt spec sheet for the malt that you are intending to purchase. A malt spec sheet is used for determining the quality of malt before malt is purchased, they are online.
Recirculating hot extract through a grain bed for a long period of time causes over sparge, which extracts tannin. To find out how much extract is recirculated measure the volume of extract that flows per minute during recirculation then you can figure out how much extract flows in 45 minutes or whatever. If recirculation was used to raise mash temperature from 104 to 152F that has to be considered as well. If one quart per minute of hot extract flows through a grain bed for one hour, 15 gallons of extract flows through a grain bed sized for 5, 6 gallons of beer, that is over sparge.
There is no reason for raising mash to 170F. At 170F, heat resistant, complex starch, amylopectin bursts and enters into the extract at the same time Alpha denatures causing starch carry over. Amylopectin contains the ingredients that forms body and mouthfeel in beer. When Alpha liquefies the starch during dextrinization limit dextrin and pectin are released. When the hazy beer was made the starch was thrown out with the spent mash because the temperature at 152F isn't high enough to burst the starch. To replace the thrown out starch ingredients that loads extract with protein gum and Beta Glucan are used, which reduces the quality and shelf life of beer.
If a hydrometer was used for determining gravity a hydrometer reads pressure. There wasn't enough sludge in the wort that is why expected OG wasn't hit. Because a hydrometer reads pressure it cannot be used for accurately determining attenuation, efficiency or ABV. A special gadget is used.
When gravity is above 1060 and the wort contains mainly glucose extra yeast and yeast nutrient should be added. Yeast skips reproduction in high gravity, highly fermentable, wort.
Dude you’ve been here before and while I don’t know your intentions, you come off as an asshole. No one is impressed with your forceful and antiquated impression of proper brewing. Make your own channel or send me an email