Single Hop Kent Golding IPA?

A few comments:

Hopping: you have a generous amount of hops at a total of 12 ounces. I think this will result is a tasty IPA but just be aware that EKG is not a potent hop when compared to American aroma hops like Cascade, Centennial, Simcoe, Citra, etc. I dry hop my English Bitter Ale with 2 ounces of EKG and I can just barely pick up the aroma of the hops.

Yeast: I am familiar with US-05 which is a quality neutral hop. I have no idea what House Wild Blend is and what it will do to the beer.

Mini-Mash: I have never brewed with Victory Malt and I have heard conflicting things about it like some people say you can steep with it and some say it needs to be mashed along with a base malt (e.g., 2-row malt). Hopefully somebody who is very knowledgeable with Victory Malt can provide you with feedback here.

Cheers!

Edit: I suspect that some members of the Crystal Police will state that a total of 2 lbs. of crystal malt will be too much; 2 lbs. of crystal malt is more than the 1 lb. I use for my IPAs but I would not discourage you to use the 2 lbs.

 

The EKG issue depends a lot on where you source the hops. The true EKG's (imported) from HopsDirect have always been a bummer (actually most from Hops Direct have been lackluster in the stickiness category), the HopUnion ones have been better, but like to you said still no to the level of C Hops

I was also gonna comment, I dont think you need any carapils in there. I dont personally dont count carapils as being a crystal malt (really no sweetness really) so I'm not coming from the 2# angle, its more I just dont see the need whatsoever in your beer.

I might try and persuade you to use C40 or C60 instead of 20L though. I feel that a tad darker crystal will blend the rye and EKG's a bit better

 

“WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers”

Is it your intention to brew a Belgian IPA?

Cheers!

 

What style are you trying to make?

I do one often that is Pale ale malt, a pound of EKG in the boil (10 gal), and a British ale yeast, lots of sulfates.

 

“ ..turn the 5 and flameout additions to 3oz and the dry hop to 4oz.” Well, that would indeed create more hop aroma/flavor.

I personally have never brewed with so much hop material in a beer so I have no way of knowing how this would turn out. I suppose you could run the experiment and report how it turns out.

Cheers!

P.S. There is still the issue of Victory Malt and whether a base malt is needed in the mini-mash. Hopefully somebody will chime in here.

 

“ I've brewed with a pound+ of hop pellets semi-regularly,…” Well, you have some experience here that I do not have. Using a pound+ of hops for a 5 gallon batch is a lot of material. I would be concerned about getting a vegetative aspect from that amount but I am guessing that you did not notice that in your pound+ batches? If so, then I suppose using a pound of EKG should be OK for this batch?

Cheers!

 

Ive done 2# in a 5gal batch and it never had a vegetative aspect, more is better!

 

I will take your word on that.

Cheers!

 

The one I do with a pound of EKG/10 gallons turns out to be harsh from all the low aa hops in a 90 minutes boil. Aging in the cellar like historic ones for 6+ months drops it bright and it mellows. Dry hopping then with an ounce or so per 5 gallons brightens it up.

The one I made 3 or so weeks age was transferred to the kegs 2 days ago, and those are in the cold garage. I am thinking of putting those in a lagering fridge at cold temps to drop it bright quicker.

 

Ron Pattinson and Marquis should think about how many pounds per British bbl that would be!

 

About 17 or 18 pounds.This seems to be about three times the typical amount used in an old time IPA BUT those were largely used as bittering hops. The ales were much more attenuated and probably affected by Brett as well.They would have been dry as dust. I've had a Pale Ale brewed using 6 pounds of West Coast hops per barrel on top of the bittering component (the beer was their standard 5% ABV PA plus the extra hops)and it didn't register as particularly bitter to me (one or two others disagreed) , there was almost a sweetish floral taste to it.

 

I would not normally use 2# crystal (incl carapils) because of sweetness and heaviness. It crosses a personal threshold for me - ymmv. However, you are using a Brett blend, which may do interesting things if you give it time and something to chew on, like the dextrins from those crystal malts, so maybe my normal advice does not apply. However (two howevers!), a lot of hop character can fade with long term aging. If you go that route, maybe plan on a dose of dry hops after the Brett works some magic. It depends on what you want.

 

As we've spoke about before , this is exactly what I do. I have one in the lager fridge that is 10 week mark and will be stellar in another few months. That one finally used the Warminster floormalted MO.

 

This would not be a mini-mash, because there is no malt with any diastatic power to convert the starches in the Victory malt. You'd need to add some base malt.