Any reason that i shouldn't brew this?

Discussion in 'Homebrewing' started by ghostinthemachine, Jan 24, 2018.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I have a bunch of hops that need to be used in my freezer. I figure make a DIPA. Any red flags on this recipe? I don't really brew hoppy beers.

     
  2. invertalon

    invertalon Pooh-Bah (2,249) Jan 27, 2009 Ohio
    Pooh-Bah Trader

    To me, I would just simplify the hopping later in the boil. Do the 60 and 30min additions, but simplify the rest. Take the 25/20/15/10 additions and add them all at 10min. Take the 5/2/1 additions and throw in at flameout/whirlpool. Simplifies it a bit.

    Grist looks good for the style. The 200/50 sulfate/chloride ratio is good. Consider fermenting at a lower temp if possible, around 66-68F vs. 70F.

    No red flags I see aside from just a suggestion on simplifying the additions.
     
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  3. chavinparty

    chavinparty Zealot (653) Jan 4, 2015 New Hampshire

    Yeah I agree with @invertalon on this one. I personally just do 10 and 5 minute additions and skip the whirlpool but simplicity is nice anyway.
     
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  4. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Also agree with @invertalon move towards larger whirlpool addition, cut out the staggered hopping.
     
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  5. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    That would simplify things. So instead of the staggered additions just throw it all in at 1 or 2 minutes? Should I increase the bittering hops?
     
  6. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Move it to the lower section for Whirlpool hops and see what the IBUs come out to. When your boil is done, turn off the burner, give the wort a good spin with a spoon until it has a whirlpool, then add all those hops and let them rest for 20-30 minutes before chilling.
     
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  7. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Seems like you are brewing something strictly to get rid of a bunch of hops. Nine different kinds. If it were me, I wouldn't because I do not know several of the hops individually. Mixing them all together is a crapshoot. It'll make beer, and hops are hops, so it probably will be OK or better. But greatness would be a happy accident.
     
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  8. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    that's exactly what I am doing. they are old. I have the yeast and grains on hand so I am making them go out with a bang. I am using these hops because based on my notes from the SMASH beers I did with them they might go well together.
     
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  9. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    In addition to consolidating your additions to something like 60-20-5(and leave in while cooling), I'd consider "grouping" your hop varieties.

    I'd hold back the Warrior to reduce the number of hop varieties at play here, and because it'll make a fine bittering addition for any beer you brew later on. In my experience, Belma has a very pungent strawberry flavor that takes over. I like it on its own or blended with one or two complimentary hops, but for this complex hop bill, I'd put all the Belma at 60 and try to boil some of that intensity off. Other than that, I would group the hops as follows:

    60 - Belma
    20 - Cascade, Sterling, Centennial
    5 - Dr. Rudi, Lemondrop
    Dry Hop - 007, Vic Secret

    Or something like that. I'm just thinking about ways to reduce the risk of getting a generic "hoppy" flavor from the large number of varieties. Maybe by segmenting it that way, you can keep the flavors distinct.
     
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