10g batch (split 5 & 5 to ferment) GRAINS 18.25# 2 row 2.5# maris otter 1# Vienna 1# Munich HOPS (on hand) about 8oz Citra about 8oz Centennial 1oz Magnum using 1pk Nottingham and 1pk BRY97 West Coast Ale Curious the hop additions you all figure. Was thinking: 1oz Magnum @60 2oz Centennial @40 2oz Centennial @0 5oz Citra @0 Dry hop remaining Citra and some Centennial
I would move the 40 minute Centennial addition to flameout, or add it to the carboys during active fermentation. But it should still be tasty if you make no changes.
Thanks. That was suggested by a friend as well. Actually, said 5 and 5 at flameout. It's going to be a lighter color than I hoped for but still good. Looking for a citrus bomb
West Coast IPA. 60 min/ or FW for bittering 30 /15/ FO/ WP Dry Hop Using brewing software, adjust and tune the bitterness ya want. Heavy Centennial. Citra for late and dry hop
It could just be me, but I have had trouble with BRY-97 leaving diacetyl behind, something I have never experienced with Notthingam. If I brew with BRY-97 again, I will take some precautions, such as raising temps towards the end of fermentation, doing a diacetyl force test before deciding to package, keeping beer in primary longer than usual, and keeping some DME or canned wort and US-05 on hand to make a small starter to be pitched into a keg if I get tricked into kegging and then discover diacetyl. Outside of my paranoia about BRY-97 and diacetyl, I like your recipe. I'd probably also use the centennial later, but I haven't plugged the recipe into beersmith to look at IBUs. I would think an oz of Magnum is a good bittering dose, though, and you wouldn't really need to get more bitterness that would come from 40 min addition. Plus, I love centennial aroma and would seek to maintain some of that by whirlpool or dry hop.
The 97 yeast only yeild 7 drain pour batches for me, never again. I'd get another pack of notty or 05 .
Here's a question, if I am sitting the 10 into 2 5s to ferment, what might any of you do to create differences? I planned on the 2 types of yeast but will just get another Nottingham
I would go with roughly equal amounts when you dry hop so it is a fair comparison. This likely means you need to adjust the other hops a tiny bit, but it will be worth it because SCIENCE. But to do real SCIENCE, you need to do a small number of triangle tests with your friends so you really know which version is better. p.s. just kidding about the triangle test part
Yeah. Since I have 4.5g in one and 5g in the other I'll dry hop 2.25oz and 2.5oz respectively. I'll do a first dose around day 4 and a second dose around day 7 then sit for 3 more days. Total will be 4.5 and 5 ounces of dry hop.
I do these kind of experiments every time I brew. It’s usually dryhops or yeast as the variable but my latest batch used clarity ferm in half and the beers are identical in case anyone else was wondering if the clarity ferm enzyme messes with hop aroma
I have found that the quality of Citra hops is quite variable for homebrewers. Certainly more so than Centennial. So don't be surprised if the Centennial batch turns out better. There's a reason why Bells Two Hearted is still a very popular beer.
I'd move the 40 min addition to 15 or 5 minutes. I think centennial truly shines in the 15-5 addition mark. A lot of people are poo-pooing bry-97 and while my experience with it has been that it's slow to start and finish, the beers I've made with it have been very good (once they finished)
