Enjoy By Revisited (Enjoy By 09.14.13)
My Fiance and I’s wedding is right around the corner, so it’s definitely time to finish planning the beers for reception. As I mentioned a couple of months ago, I decided that my Enjoy By clone would be the IPA I would make. It’s just so damn delicious once it hits your lips. Why brew it again since I just brewed a super successful clone of this beer a few months ago? Well, I’d like to brew it with WLP090, and I just wanted to be double sure it wouldn’t have any unintended consequences. (Plus, why not have 5 more delicious gallons of this beer on tap?)
Aside from the yeast change, I’m brewing the exact same recipe as last time. I put together a 3L starter of WLP090 about 4 days before I brewed this to have time to crash it out by Sunday. Other that some lovely late-July heat and humidity, it was a smooth brew day. I seriously can not wait for fall to get here; I’m sure everyone that brews outdoors in AZ can empathize. Anyway, I did a 75min mash at 147*, followed by a slow sparge, and a 90 minute boil. I whirlpooled the wort for a full 20 minutes before kicking on the chiller to knock the batch down to 64*. I’ve found WLP090 is very oxygen hungry, so I hit the wort for a good 120sec with the O2 wand before pitching the yeast and setting my fermentation fridge at 63* or so.
I hit my target OG dead on, which is always nice. This fermented out pretty damn fast, so I raised the fermentation temperature as things slowed down. After 4-5 days I hit FG (1.010), and after 7 days I racked the beer to a CO2-purged keg for dry hopping. Since this beer only uses two dry hop additions (and I only made 5 gallons), I used my Stainless Dry Hopper thing. After 3 days, I opened the keg back up, and added the second dose of dry hops. On day 7 of the dry hop, I crashed the keg, pulled out the Dry Hopper, and finally added gelatin and CO2.
Brewed: 07-28-13
Dry Hopped: 08-04-13
Kegged: 08-11-13
OG: 1.081
FG: 1.010
ABV: 9.4%
IBU: 90
6 Gallons
8.25lbs English Pale Malt (3.5L)
8.25lbs 2-row
1lb Dextrose
Mash at 147* for 75min
2oz Belma (Calypso) – Mash Hopped
10ml Hop Extract @ 90min
1oz ea. Simcoe, Belma (Delta), Northern Brewer(Target), Amarillo @ 15
1.25oz ea. Citra, Cascade, Centennial (Motueka) @ Flameout
Whirlpool for 20min
WLP090 – Super San Diego Yeast
Dry Hop 1: 1.5oz ea Nelson Sauvin & Galaxy
Dry Hop 2: 1.5oz ea Nelson Sauvin & Galaxy
I’d say this beer started coming together after 4-5 days, while really hitting it’s stride after 10. The clarity never quite got to the point that the WLP007 batch did, but it’s still a great looking beer. As for the flavor and aroma: nearly no difference. The aroma is identical, as it’s just all Nelson and Galaxy. There’s maybe a hint of difference in the flavor near the end? Maybe a little less perceived sweetness? I’m not sure; I’m really digging to try to find something.
So what did I learn from this: First off, this recipe comes out nearly identical with WLP090 as opposed to WLP007. I’m excited about that because WLP090 is my new house yeast. Secondly, I’m pulling the trigger on this for my wedding IPA. No changes. Finally, it wasn’t a fluke the first time. This is hands-down one of the best beers I’ve brewed. Thank you Stone for ushering this recipe into my life because it’s amazing.
Yep, I'm a huge fan of WLP090, and your recipe is the reason why. After trying your first recipe two months ago with WLP090, I agree that this is probably one of, if not the most delicious beer I've ever brewed.
Substitute for the 10ml extract?
Great post! How do you know the yeast is Oxygen hungry?
I'd like to give this recipe a go but I'm running into trouble find the Belma (Calypso and Delta) hops, did you buy them online? Were they whole leaf or pellets?
i really enjoy your blog, it's great reading! i don't mean to get off subject, but i don't see a general comments place for you. the beer that is out there that no one seems to have really cracked yet (perfect candidate too – it's expensive, hard to get and popular) is goose island's bourbon barrel stout. they should be releasing this year's version this fall – any chance you could solve this problem for us?
Thanks! Glad it turned out great.
20AAU of any clean bittering hop. (e.g. 1.17oz of 17% Warrior, or 1.4oz of 14% Magnum).
From using it enough times now, I'm finding I get quicker ferments and better attenuation when I really blast it with O2. I'm oxygenating for at least 90 sec w/ pure O2 for this yeast. I did 60sec with WLP001.
Belma was a new hop from Hops Direct. Calypso was the real hop Stone used. Anything fruity would work just fine. You could use Centennial instead in this recipe, and you'd never know the difference.
Thanks, I really appreciate it. Unfortunately, I've never had the beer, nor do I have much experience with barrel-aged beers. Maybe one day, but sadly, not any day soon.
Hi Scott!
Nicely done. I have to say, when they get this beer out to Indianapolis I always enjoy the heck out it! I'll have to give this recipe a try. I've wanted to get some hop extract and give that a try as well….
I have a question on your herms/hex. Do you use two controllers? One to set the element/temp as well as one on your mash tun output temperature (back into the hex) to cycle your recirculation pump? Or just one controller on the mash tun output temperature (back into the hex) to cycle the element with constant recirculation?
Thanks!
The later. There's a 1500w element in a little 2 gallon plastic cooler. Inside the cooler is 20' of coiled copper. The temp probe is on the output of that, and the PID fires the element to keep the water in the hex where it needs to be. Works really well.
Hey Scott – about that monster flask you have and the 3L starter for big beers… why do you like to crash out/decant the 3L starter vs pitching maybe a full 1-2L starter at high krausen?
Thanks Scott! I'll have to give that a try.
Enjoy your wedding!
Hey Scott,
Great website. I know you are busy with the wedding plans but I had a quick question for you regarding the flameout hops. Since I do not utilize a whirlpool at the end of flameout, I was wondering if you think I should increase my flameout hops to compensate for the lack of the whirlpool which typically helps bring out the hop aroma in the end. What are your thoughts?
Scott, thanks for posting this fantasic recipe. I live very close to Stone and have been Enjoying Enjoy by every time it comes out. Since it's so great, I used your recipe to try to brew my own version. You got it right! Although I wouldn't call mine "cloned" it was absolutley wonderful. So good infact I won Best of Show with it at the last homebrew comp! So, Thanks again!
Just racked this recipe to a keg to begin dry hopping and the gravity sample taste a little strange. I'm hoping it's just the alcohol sweetness and lack of dry hops but it seemed a little sweet and slick on the tongue. It made me think of diacytal but I don't see how that's possible considering I used wlp dry English fermented cool raising to about 68 near the end of fermentation.I hit a Fg of 1.012 and don't taste any fruity esters or anything else indicated ferm temps were off. I somewhat recall pliny the younger also not tasting very good pre dry hop so I'm hoping it's just the higher than usual abv for my IPAs
I try not to dilute the beer down with an estery starter too much if i can help it. A 3L starter is 12.5% of the finished beer, so if possible I just want the yeast.
1L or less, I just pitch it straight in.
If I fermented my starters at cooler temps it wouldn't be as big of a deal, but the beer in that starter can't taste good after fermenting at 80* room temps.
Just turn off the flame, and let the hops steep. Give it a stir from time to time. The actual action of whirlpooling the wort is much less important than simply giving those flameout hops more contact time with hot wort. After 15-20 minutes, start chilling the wort as you normally would
That's awesome, congrats on the BOS win!!!
Yikes, hopefully it tastes better when you go to keg it.
Great web site and resource Scott. Excellent looking recipe and one to put on the list. I was curious about your 80* starter temp. I'm guess you're not applying temp control for your starter.
If you cold crash your yeast and decant, how do you bring the yeast back up to optimal fermentation temp before pitching or do you just pitch the cold slug into the fermenter?
It would seem best to bring them up to speed near fermentation temp for awhile.
Do you bring them back into suspension with fresh wort?
Thanks and congrats on your upcoming wedding.
Scott,
I never did dry hop in a keg. it looks have a better result.
Could you explain me the steps of how you do?
If you prefer you can send me an email.
Ya, no temp control on the starter. I just bring the starter up to room temp for an hour or so before I pitch it.
I don't bring them back into suspension, just dump them right in; they seem to take care of themselves =)
Clean and sanitize the empty keg. Purge with CO2. Rack into the empty keg, toss in the pellets. Either just free floating, or using a Stainless Brewing Dry Hopper. Purge the headspace WELL with CO2.
I'll rock the keg every couple days to keep the hops in suspension. Then when I'm ready to serve the beer, I crash it in the kegerator before either A. Pulling out the Dry Hopper with all the hops compacted at the bottom of it, or B. Racking the clear beer to a fresh keg, as all the hops will be compacted at the bottom from the cold temps.
That's really about it. Treat it just like a secondary that's airtight, and can be purged with CO2
It taste much better now. I think it was just some of the English yeast character coming through, with all the sweet tropical hops. The last couple IPA's I made were bone dry and full of dank resinous piney hops (heady topper, Pliny the elder) where this one is much more tropical and seems to have a slight honey like sweetness. This is much less palate wrecking and easier to drink, a nice change!
Hi Scott, great blog & excellent resource of information. I live in New Zealand we get US beers on draft only on the very rare occasion, so it's great to have a reference for recipe formulation to create something similar.
With respect to repitching WLP090 – are you picking up any changes in yeast flavor / performance in subsequent batches?
Cheers, Matt.
Cheers from across the world. Hopefully you can find some Nelson Sauvin and Galaxy since your harvest was about 6 months ago. Those two hops are the heart of this beer.
As for the yeast, I've had great luck re-pitching it from batch to batch. I do oxygenate it pretty heavily though.
Great work again Scott. I've now placed this recipe into BeerSmith in prep for my next brew day and had the following questions thanks mate. Would dumping this onto a Wyeast 1272 slurry be suitable (WL is hard to get here)? If so, should I wash the yeast before pitching (currently fermenting an American Pale)? Would it be ok to use 100% Golden Promise English malt? And finally as I am using the BIAB method, do I add the mash hops when doughing in or after the bulk of conversion has occurred i.e. 15-30mins into the sacc rest?
I just moved this into a keg (this beer will be my first kegged homebrew) – the hydrometer sample is probably better than any beer I've ever brewed. I can't wait to taste it with some carbonation, although I could easily drink a few glasses as is. I've never had Stone's version, so I can't say how close it is to being cloned, but regardless, it's delicious. The aroma on this encompasses everything I love about hops – ripe fruit, dank, citrus, and just a bit of garlic/onion. I used WLP001 for this, took it from 1.084 to 1.013, I guess I'd like it to finish a bit drier, but I don't think it would make much difference.
Anyway, thanks for the recipe, and for this blog in general – it's some of my favorite beer reading. Congrats on getting married as well!
1272 should be fine in this recipe. 100% Golden Promise would change the malt profile a little. It would still make an excellent IPA, but it might be slightly different.
As for BIAB and the mash hops, I'd say throw the hops straight in. Just note it'll drain a little slower than normal from the hop gunk.
Thanks! Glad the recipe turned out well! (at least so far)
Great Blog! I brewed your Blind Pig and it came out great. Quick question, I need a beer ready in 5 weeks for an advent beer swap. I have a big pitch of WLP 090 from my Blind Pig batch. Will the Enjoy By recipe be drinkable by Dec. 1st?
Assuming you keg, easily. WLP090 ferments this out well under a week. I racked to keg after 7 days, dry hopped for 7 days, and had it in the keg in exactly two weeks.
Even if you bottle condition, it actually should have enough time.
What type of English Pale did you use?
I used Marris Otter for this batch, but any English Pale malt around 3-4L stood work just fine
I am curious if you use brewing software, and if so, which calculation do you use? Tinseth, Rager or Garetz? I use beersmith and when I enter this recipe, I get ~125 IBU's. I realize with this many IBU's it doesn't really matter, but I am just curious how you reached 90 IBU's. Thanks! Love the website and all the details about your recipes!
-Mike
could you talk more about your experiences that led you to this starter volume and o2 rate? i've come to love 090 as well, so i am particularly curious about what trials took you this way.
please post more often!