14 replies to this topic

[DaBearSox]

Looking for a nice piney/resinous/citrusy hop flavor in this one. 12 lbs Maris Otter1 lb Crystal 20Chinook 11.40% 0.25oz FWH Amarillo 8.60% 1oz 15 Cascade 7.50% 1oz 15 Chinook 11.40% 1oz 15 Amarillo 8.60% 1oz 10 Cascade 7.50% 1oz 10 Chinook 11.40% 1oz 10 Amarillo 8.60% 0.5oz 2 Cascade 7.50% 0.5oz 2 Chinook 11.40% 0.5oz 2 Mash at 152 for an hour Boil for an hourOG: Looking for 1.065-1.066 will adjust to my tools when I am homeFG: 1.012IBU: 68.2Alc by vol: 6.6%What ya think?

[ThroatwobblerMangrove]

Looking for a nice piney/resinous/citrusy hop flavor in this one. 12 lbs Maris Otter 1 lb Crystal 20 Chinook 11.40% 0.25oz FWH Amarillo 8.60% 1oz 15 Cascade 7.50% 1oz 15 Chinook 11.40% 1oz 15 Amarillo 8.60% 1oz 10 Cascade 7.50% 1oz 10 Chinook 11.40% 1oz 10 Amarillo 8.60% 0.5oz 2 Cascade 7.50% 0.5oz 2 Chinook 11.40% 0.5oz 2 Mash at 152 for an hour Boil for an hour OG: Looking for 1.065-1.066 will adjust to my tools when I am home FG: 1.012 IBU: 68.2 Alc by vol: 6.6% What ya think?

No 60 min additions?

[DaBearSox]

No 60 min additions?

i was thinking about doing some magnum in there at 60....but then I thought about that article i read on hop blasting or whatever it's called. I didn't want a harsh bitterness so thats why I was thinkin magnum, but then I decided to just use a small amount of chinook as a FWH to break some of it's harshness... maybe I could up the chinook a little or go back to the original plan and put in like .5oz of magnum for a 60 min addition. I am still goin for a 1:1 BU:GU as of now it's like 1.14:1 but all of the pellets I am using are from the 2008 crop so there is probably a little degradation..

[Jimmy James]

Any particular yeast you're thinking of? I think WLP001 really helps hops shine. So that would be my pick. Another good option from White Labs would be 007. MO is one of my favorite base malts and I think it'd make a tasty beer in this recipe. You could consider American 2-row also if you want the final product less malty.

[ncbeerbrewer]

Looks like a fine IPA to me. I agree with JJ MO is a great malt and should serve for a nice malty backbone. I think the hopping method you are meaning is hop bursting (all additions after 30 mins no 60 min addition) I think your choice of hops looks good. How about this idea? What about making your final hop addition all 1 oz each? I like to increase my hopping amounts the closer to 0 mins I get. When I do 0 mins I normally add 1oz of each hop too. Looks good. I agree what yeast are you going to use? I have been using Wyeast 2112 in the mid 60's with some great success as well. US-05 is great even though no character from the yeast. Good Luck, it looks tasty to me!! I am drinking a Great Divide Belgica from your area, nice beer. Hope you brew yours well!!

[EWW]

looks good, but personally I would sub a few lbs Munich for the crystal and cut the bass malt a bit. I like my IPAs to finish dry

[DaBearSox]

I am going to go with Wyeast 1272I have a slurry in the fridge that I want to use, I harvested it from an American Wheat I brewed with it last week and it turned out great...I fermented around 62 and that seems perfect for this too....as the Wyeast website says fermenting low with it leaves a tinge of citrus tartness. I love MO as well and I think I am going to go with it instead of using any munich. Use the one pound of crystal for color and a little flavor.And yes NC Hop bursting is what I was thinking of, other IPAs I have made i went with 60 minute additions so I think I am going to go with that technique this time...I think I will take that advice and bump up the last additions to 1 oz...I just bought a pound each of Chinook, Amarillo, and Cascade so I should have enough.

[EWW]

I was talking MO + Munich = great malt backbone to support teh hops ... but hey, it's your beer. Enjoy it

[3rd party JKor]

What's with the 1/4 oz of Chinook for FWH? It seems almost pointless with the other hop additions, i would think.

[ThroatwobblerMangrove]

What's with the 1/4 oz of Chinook for FWH? It seems almost pointless with the other hop additions, i would think.

a good point - I'd say if you want to FWH at least use a decent amount of hops

[DaBearSox]

My thinking behind this is that Chinook has the harsh bitterness factor. What i am trying to do with the small amount is add to the pineyness but try to limit the harshness. Yea, FWH is supposed to take care of that on it's own but reading the study that Denny has posted seems to say that there is no significant change from a 60 min addition. I have used FWH with some of my beers and I am still undecided on the perception of bitterness the technique provides. It's a small amount but I am probably just going to throw the crushed pellets in w/o a bag for better utilization.I mean if you think about it yea it's a small amount but for the amount of time it's in the kettle it contributes a good amount of IBUs

[DaBearSox]

So as always this one changed a little from the initial post:12 lbs Crisp Maris Otter12 oz Crisp Amber Malt.5 oz 11.4AA Chinook FWH1 oz 11.4AA Chinook 15 min1 oz 7.5AA Cascade 15 min1oz 8.6AA Amarillo 15 min1 oz 11.4AA Chinook 10 min1 oz 7.5AA Cascade 10 min1oz 8.6AA Amarillo 10 min1 oz 11.4AA Chinook 2 min1 oz 7.5AA Cascade 2 min1oz 8.6AA Amarillo 2 minOG: 1.071

[ncbeerbrewer]

Wow nice. Looks like a great blast of hops for sure. Look forward to hearing how you think this one turns out. I wanna hear how the Chinook effect the flavor too. I have a lb that I just used to bitter but no flavor additions. Nice beer you got there!!

[3rd party JKor]

That's some serious hop flava in yo face, boyeeee!!!Looks awesome.

[DaBearSox]

yea...first time brewing at my new place so it didn't go exactly as planned. 2 biggest problems were that I forgot the propane for my outdoor burner so I just stuck it on the electric stove. Didn't get the greatest boil so i am guessing i didn't utilize the hops exactly as i had planned. However the gravity sample tasted nice and hoppy and actually quite spicy as well (like pepper spicy) it was weird, never had that in a gravity sample before. Another problem is that I left my sink connector for my immersion chiller at my old place. I had to hold the tube under the faucet which was quite annoying so I would say I stopped around 85 degrees let it sit and probably pitched the yeast at 80. Oh well, checked this morning and it looks like it's going strong