Another IPA recipe critique

Discussion in 'Homebrewing' started by Seany, Jul 30, 2012.

Tags:
Thread Status:
Not open for further replies.
  1. Seany

    Seany Zealot (595) Sep 27, 2005 Canada (QC)

    Here is my initial thoughts:

    11.5lbs 2 row
    1lb munich
    .75lbs cara-pils
    .5 40L crystal

    1oz simcoe(60)
    1oz centennial(60)
    1oz each simcoe,centennial, citra at knockout.
    1oz each simcoe,centennial, citra when cooled to 140 for 20mins
    1oz each simcoe,centennial, citra dry hop 5 days

    s-05 yeast.

    How do you think this would turn out?
    Thanks in advance
     
    #1 Seany, Jul 30, 2012
  2. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    Delicious.
     
    #2 sergeantstogie, Jul 30, 2012
  3. Bonis

    Bonis Initiate (0) Jul 28, 2010 Ohio

    Looks like it will be delicious, but I'd probably take the 3 oz knockout hops and boil them for 5 so you get more hop flavor and add the other 3 when you start cooling. That's just me though. Seems like you're setting yourself up for a beer that will smell amazing with a taste that doesn't live up. I'd personally take the caramel out, but that's just because I'm not a fan of caramel in my IPAs, hops alone does it for me. I think this is a great recipe though!
     
    #3 Bonis, Jul 30, 2012
  4. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I am one of the people on this site that does like caramel malt in my IPA's. However, I would cut the Cara Pils or the 40L. As Bonis stated I also like a 5 min addition. Your beer will drink fine as is. Have fun.
     
    #4 premierpro, Jul 30, 2012
  5. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    The flameout hops will add a lot of flavor if you let those steep, adn better yet whirlpool for >15 minutes. Then start the chiller. I know a guy who knows his stuff that is adding the last part of the hops at 100-120F.
     
    #5 hopfenunmaltz, Jul 30, 2012
  6. Bonis

    Bonis Initiate (0) Jul 28, 2010 Ohio

    Is adding hops at 100-120F really worth it? I mean, if I am adding 2 to 3 oz of hops at this time, that's $4 to $6 extra for my beer. At my cooling rate, these hops would be in the wort for no more than 20 minutes. What would I get out of this addition? Are there certain flavor and aroma components of hops that are extracted at 120 degrees?

    Just trying to get an idea of why this would be a good addition time. I am not extremely experienced at brewing, but have brewed upwards of 40 batches and I've never tried this, nor have I heard of this.
     
    #6 Bonis, Jul 31, 2012
  7. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    You can stop the cooling water for a little bit and let them steep. At that temp you can cover the wort, no DMS being produced. This will aid in the extraction of the essential oils that give flavor/aroma. I would not put all of the hops in then, try an ounce. Put the others in at flameout and steep.
     
    #7 hopfenunmaltz, Jul 31, 2012
  8. Seany

    Seany Zealot (595) Sep 27, 2005 Canada (QC)

    I brewed this exact recipe 6 days ago, and took a gravity reading sample this morning. Wow the biggest hop aroma I have ever had from my beers, and not even dry hopped yet. I think the hop addition at around 140 degrees had a big effect on the aroma. I am now debating splitting this batch between 2 cornys and keg hopping one and no dry hops for the other to have a direct comparison for aroma and flavor between the two. This would give a definite result of the effect that 140 addition had. Any thoughts?
     
    #8 Seany, Aug 6, 2012
Thread Status:
Not open for further replies.