(I)PA recipe help

NEVER try to get a chihuahua out from under the couch. Just leave 'em there. Trust me on this one.

Oh, you meant about the beer.

 

No need for 90 min mash there. Go with 45-60 minutes.

Make sure you make a starter with that vial. If you want to practice mashing. Get another 2 pounds of 2 row. Mash it at 149 and make some starter wort a couple days before you brew. Need around 1000ml roughly. Boil it for 20 min. Cool it and pitch your vial in it. Do it in a spare growler and put foil over the top. Shake it swirl it every 30 min. Give it a day and crash it in your fridge. Pour off the top. Swirl it and pitch into your beer when you brew.

 

Agreed. Leave the 'huahua alone. They are feisty.

 

ferment WLP644 at that temperature and you will end with a brilliantly fruity and clean IPA. dont worry too much about fermentation temperature with WLP001 or US-05, unless you start pushing 75+ degrees. if temps are 60-65 ambient, you will be fine.

 

Nobody? Read IPA by Steele and look at the recipes. Nobody brewers like Cilurzo and Brynildson use 30 min. additions, and several more.

I would move the Citra to later, as you don't want more cat pee.

It depends on the hops, the beer, process. Made a Pils on Saturday with a good 30 min. addition of noble hops.

 

Oh no, the cat-pee police!

I suppose there's nothing wrong with a 30 minute addition, just that it seems overkill combined with a 60 minute addition. I wouldn't think there to be much flavor or aroma from a 30 minute addition, only bitterness (I suppose I could b e wrong about that tho*). I have brewed a beer with no 60 minute addition and it was still beer.

*last time that happened was way back on ought-six

 

I get onion out of my citra. And a little bit of arm pit, thanks to someone who drank the hop next to me that didnt' like it. I think the hop is MUCH better when it's fresh in the bottle or keg. I think I've got about a 2 month window to drink the beer or it starts to turn.

 

citra is best used at sub-boil temperatures anyway.


and vinnie hates citra, so i wouldnt use it

 

Assume he means Vinnie Cilurzo at Russion River.
By the way, there are some great beers that use Citra in the boil.

 

Cat pee, onion, and now armpit. Plus, it can be used to piss off Vinnie*. Is there anything citra won't do?

*if that is your goal

 

See, there's your problem. Just because vinnie doesn't like it doesnt mean its no bueno. I would venture a guess that he doesn't like esters in his ipa's either, and that my friend is one of the things I like most about heady.

So, in conclusion, continue to use copious amounts of citra if you like what it does. If vinnie doesn't like it, don't send him your beers.

 

I thought I had already definitively proven* beyond any possible shadow of a doubt that too much citra is never enough with my citra-bomb from hell recipe.

*note: n=1

 

Regarding 30 min additions, I had to open up Palmer for the first time in a looong time for this snippet:

"By adding the hops midway through the boil, a compromise between isomerization of the alpha acids and evaporation of the aromatics is achieved yielding characteristic flavors. These flavoring hop additions are added 40-20 minutes before the end of the boil, with the most common time being 30 minutes. Any hop variety may be used. Usually the lower alpha varieties are chosen, although some high alpha varieties such as Columbus and Challenger have pleasant flavors and are commonly used. Often small amounts (1/4-1/2 oz) of several varieties will be combined at this stage to create a more complex character."

Now, I expect quite a bit of aromatics are evaporated over those 30 minutes, so I'm not sure how dated this philosophy is. One way to show it would be a beer with a lighter base and only a 30 minute charge of hops. Any takers?

 

“Now, I expect quite a bit of aromatics are evaporated over those 30 minutes, so I'm not sure how dated this philosophy is.” If aromatics = essential oils then I fully expect that all of the aromatics would boil off.

At the 2013 NHC, both Brad Smith and Stan Hieronymus were advocates of not adding mid-boil hops.

In the presentation by Brad Smith he stated:

“Aroma Additions
◦Most of the aromatic “hop oils” will boil off within a few minutes
◦I’ve moved towards very late or steeped/whirlpool hops to maximize aroma and hop oil flavor”

I had a conversation with Stan Hieronymus and he mentioned only adding hops at the beginning of the boil (for bittering) and then end of boil (and dry hoping).

I think there can be flavor benefits from mid-boil additions via glycosides.

Cheers!

 

I personally would go grab some Warrior or Magnum for bittering and get that Amarillo into the late additions and Dry Hops with the Citra. I see no point in wasting the wonder of Amarillo on bittering.

 

Matt, if you want more of the floral aromas from geranoil and linalool, 30 minutes might be the trick.

If you poke around and read some of the stuff on those aromas, concentrations go up throughout fermentation. The yeast are biotransforming the glycosides - at least that is the theory.

Edit - geranoil and linalool are not essential oils that would boil off. Just saying.

 

Ah, OK, got it - sounds like similar mechanisms as those in FWH - or "kettle hop flavor".

As is said in "Hops": "The rules for making hop additions during the boil are about as well defined as those for a knife fight." - S. Hieronymous