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Hankerin for an old school IPA - PNC design


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#1 Poptop

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Posted 26 February 2020 - 12:02 PM

What would make a good grain bill for a Pacific NW IPA?  Malt forward and just enough or ample crystal?

 

I have some fresh pellets; Chinook Cascade and Centennial and I want to make what I consider Old School hopped IPA.  All 3 would be loaded into the whirlpool with Chinook to bitter.  I'm thinking 6# Pale, 6# Pils  1/2# of Munich and 1/2# C40.  I'll spin up some 1728 I have on hand and when all said and done, drop it crystal clear.

 

Looking for some thoughts fellas.  Likes, dislikes, sneers, laughter......

 

 


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#2 denny

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Posted 26 February 2020 - 12:07 PM

Old school is no pils, no Munich, just pale and about 10% C60.


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#3 Poptop

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Posted 26 February 2020 - 12:16 PM

Old school is no pils, no Munich, just pale and about 10% C60.

 

I kinda sorta meant my hops... but I can see something as simple as yours too.


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#4 HVB

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Posted 26 February 2020 - 12:54 PM

I kinda sorta meant my hops... but I can see something as simple as yours too.

 

Do you have any Columbus?  If you do, I would say bitter with that and use some n the WP as well.  If not, I like it as is.  I have also had a hankering for something like this and was thinking of using the FW grain bill of (80%) Two Row, (15%) Muich and (5%)Carapils


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#5 Poptop

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Posted 26 February 2020 - 01:01 PM

Do you have any Columbus?  If you do, I would say bitter with that and use some n the WP as well.  If not, I like it as is.  I have also had a hankering for something like this and was thinking of using the FW grain bill of (80%) Two Row, (15%) Muich and (5%)Carapils

 

I'm honestly kicking myself for not grabbing some Columbus when I hit up Yakima last week.  All I grabbed was some Cents, Tett and Hallertau.  Gosh darn it.  Your design looks solid.  Definitely pulling away from the crystal huh.


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#6 HVB

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Posted 26 February 2020 - 01:12 PM

I'm honestly kicking myself for not grabbing some Columbus when I hit up Yakima last week.  All I grabbed was some Cents, Tett and Hallertau.  Gosh darn it.  Your design looks solid.  Definitely pulling away from the crystal huh.

 

I think for a classic IPA the C-60 makes sense.  For my tastes I just like less of it.  I could go maybe .25 to .5 in the recipe I posted though.  


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#7 Mando

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Posted 26 February 2020 - 03:49 PM

here is my old school pale ale (10 gallons).  I dry hopped it as well.

 

19.5lbs 2-row

1lbs carapils copper

0.5lbs C40

0.25lbs C80

 

1.75oz galena @ 30

1.5oz willy @ 5

1.5oz cascade @ 5

3oz willy @ 0

3oz cascade @ 0


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#8 Poptop

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Posted 27 February 2020 - 05:25 AM

^^ nice recipe :)


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#9 HVB

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Posted 27 February 2020 - 06:32 AM

Willy and Cascades... Such a good classic blend.


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#10 Mando

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Posted 27 February 2020 - 01:06 PM

Willy and Cascades... Such a good classic blend.

 

so hot right now!


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#11 SchwanzBrewer

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Posted 04 March 2020 - 07:57 PM

here is my old school pale ale (10 gallons).  I dry hopped it as well.

 

19.5lbs 2-row

1lbs carapils copper

0.5lbs C40

0.25lbs C80

 

1.75oz galena @ 30

1.5oz willy @ 5

1.5oz cascade @ 5

3oz willy @ 0

3oz cascade @ 0

 

 

I think you have to do a bittering addition to be classic. You need a malt backbone that supports the bitterness and then hop flavor and aroma in spades. 


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#12 HVB

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Posted 04 March 2020 - 08:05 PM

I think you have to do a bittering addition to be classic. You need a malt backbone that supports the bitterness and then hop flavor and aroma in spades.


He has a bittering addition, 30m total boil.
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#13 SchwanzBrewer

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Posted 04 March 2020 - 09:38 PM

He has a bittering addition, 30m total boil.


Oh, sorry, I'm not up to speed on what the kids are doing these days!

Edited by SchwanzBrewer, 04 March 2020 - 09:38 PM.

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#14 Mando

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Posted 05 March 2020 - 04:24 AM

Oh, sorry, I'm not up to speed on what the kids are doing these days!


For an IPA I'd probably put in a little more at 30 but for a regular pale ale this was about where I wanted it. I think the ibus were around 45 or so.

 

eta: IBU was 40


Edited by Mando, 05 March 2020 - 04:34 AM.

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#15 neddles

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Posted 10 March 2020 - 11:57 AM

My preference... Bitter with Chinook for old school IPA. Even if just @30 min.
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#16 HVB

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Posted 10 March 2020 - 12:04 PM

My preference... Bitter with Chinook for old school IPA. Even if just @30 min.

I think Chinook or CTZ at 30 work well.  I have one on now that had chinook at 30, 10 and WP.  


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#17 Mando

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Posted 10 March 2020 - 03:53 PM

My preference... Bitter with Chinook for old school IPA. Even if just @30 min.

 

that would be good


I think Chinook or CTZ at 30 work well.  I have one on now that had chinook at 30, 10 and WP.  

 

also this.  also a mix of the two :D


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#18 Poptop

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Posted 11 March 2020 - 04:45 AM

Went ahead and grabbed a pound of CTZ.  So in the line up; CTZ, Chinook, Cascade and Centennial.  Combo's TBD.  This batch will get its day in a couple weeks.  Simple grain bill; Pale malt, Munich and some C60.  WY1728 will do the hard part.  This strain has been my pale and blonde ale go to for several batches now.  Getting excited for this one :)


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#19 HVB

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Posted 11 March 2020 - 04:58 AM

I am not sure in my 20 years I have ever used that strain for anything.  What is it like.  Clean or any character from it?


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#20 Poptop

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Posted 11 March 2020 - 05:26 AM

I learned about it from some brewer on Experimental podcast and iirc he really touted it and said it was their house strain.  Maybe Denny remembers the episode.  So I bought a bag.  It's low temp is 55 so I went with that and made some really clean ales.  It is a real worker too and drops out clear.  It'll be my 3rd or 4th use when I stir it up.  I'd bet it would bring a lot more flavor/esters etc if fermented in the 60's, so there's another test I'll put it through down the road.


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