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Lagunitas Hop Stoopid Clone Recipe

The good people at Lagunitas have issued a challenge to homebrewers attending the National Homebrew Conference this year - brew Hop Stoopid as close to the original as possible. Here it is in their words:

"Hello to all you Homebrewers out there! Lagunitas Brewing Co has put together (what WE think is) a cool idea for us all to have some extra fun at your National Homebrew Conference this year in Seattle.

I’m attaching our recipe for Hop Stoopid. Here’s the challenge:

For those of you coming out to the National Conference this year in Seattle, why don’t you give our Hop Stoopid recipe a go?? Brew a batch and see how it turns out. Then bring a bottle of your finished product to the conference and join us in our suite at the Westin Bellvue, attached to the Hyatt Regency. We’ll have OUR version of Hop Stoopid there AND our Head Brewer, Jeremy Marshall! You can sample your beer against ours and see how close you got. Then you can hang out and talk with Jeremy about the creativity, challenges and the fun of brewing hoppy beers."

But for all of you homebrewers not lucky enough to be attending the sold-out NHC this year, here is what they provided for the recipe:

-96.7% Canadian Rahr 2-Row
-3.3% Briess Victory
Note: mash pH adjusted to 5.4 using small charge of acidulated malt against 2-row portion above (may not be required, depends on water chemistry and base malt)
-13g CaSO4 added to mash
-Collect enough volume for 17.8 degrees Plato after boil (depends on % utilization & brewhouse efficiency)
-10% evaporation = about 16.2 Plato concentrating to 17.8 Plato
-90 minute boil.
-5 grams of CaSO4 added to boil with first hops
-On our system most IBU comes from generic super high alpha (Summit/Nugget/Apollo/Bravo/Columbus/Tomahawk/Zeus) T90 pellets and hop extract at the following ratios:
  • Pellets: contribute 8.6 lbs. of alpha in 85 BBLS
  • Supercritical CO2 hop extract: 11 lbs. of alpha in 85 BBLS
  • Both above added at 90 minutes with CaSO4
-Middle addition: 22 lbs. Cascade and 22 Chinook with Whirlfloc (at 40 ppm) at 12 minutes remaining in boil
-Whirlpool addition (0 minutes): 44 lbs. Simcoe
% utilization and fermentation losses vary quite a bit from system to system, so take into consideration

Note of Interest: the bitterness alpha all originally came from Simcoe but in 2007 (“year of the manufactured shortage”) it had to be re- placed with the generic high alpha but the difference is negligible...

-Aerate to 20 ppm O2 and London Ale pitch at 4 lbs./BBL (thick slurry) or 18 million cells per ml
-An FG of 3.6-3.8 is best to simulate final flavor and alcohol so yeast viability and vitality is essential
-Benefits from long warm rest after yeast removal (“transfer to secondary”)
-Very important: Dry Hop Bill
  • Columbus: 1.2 lbs./bbl
  • Simcoe: 0.6 lbs./bbl
  • Chinook: 0.3 lbs./bbl

**Please carefully evaluate quality of the Columbus as it tends to vary since it is a commodity hop; we select ours very carefully for this reason and ignore alpha, strictly aroma considered**

 

Here are my mock-ups of Homebrew-scale recipes:

 

All-Grain:

At 70% efficiency

90 minute boil

OG 1.074

  • 14 lbs 2 row
  • .5 lb Briess Victory
  • 1 oz Nugget at 90 minutes
  • 5.5 ml Hopshot at 60 minutes
  • 0.65 oz Cascade and 0.65 Chinook at 12 min
  • 1.3 oz Simcoe at flameout, wait 10 min before chilling
  • Pitch yeast starter of y1028 London Ale
  • Dry hop with .6 oz Columbus, .3 oz Simcoe, .15 oz Chinook

 

Extract:

90 minute boil

OG 1.074

  • 10.25 lbs Gold Malt Syrup
  • .5 lb Briess Victory
  • 1.5 oz Nugget at 90 minutes
  • 6.5 ml Hopshot at 60 minutes
  • 0.65 oz Cascade and 0.65 Chinook at 12 min
  • 1.3 oz Simcoe at flameout, wait 10 min before chilling
  • Pitch yeast starter of y1028 London Ale
  • Dry hop with .6 oz Columbus, .3 oz Simcoe, .15 oz Chinook

Cheers, and good luck!