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Old 05-29-2011, 12:37 PM   #1
SethMasterFlex
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Default dIPA Hop Advice

I've made a few really good IPA's using a FWH addition and late hop additions at 15,10,5, and flameout. I usually use 2 ounces of dry hops in a 5 gallon batch.

It turns out that I have a lot of hops stockpiled that I'd like to get creative with. I want to make a very hoppy dIPA with them. How much aroma hops are too much? Can I get away with adding 1-2 oz at 15,10,5, and flameout? Is there a point of diminishing returns where it's just a waste to use that much? FYI, I will be using whole hops for this step. Yes I know it's gonna be a pain to filter out, etc.

Also, how much can I dry hop? Can I do 4-5 oz in a 5 gallon batch without it becoming overly grassy? I plan on dry hopping for 14 days.

Would you like some grain to go with those hops?:

10 lbs 2-Row
1 lb Flaked Rye
1 lb Corn Sugar
6 oz CaraVienne
8 oz Cara-pils
8 oz Victory

OG=1.080

Gonna split this batch up yeast-wise. Half with Pacman and half with Denny's Favorite 50.

*edit* I will be primarily using Simcoe, Amarillo, Cascade, and Centennial with Simcoe and Amarillo taking the spotlight.

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Old 05-30-2011, 01:36 AM   #2
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It is absolutely possible to use 1-2 oz at all of those times, though I usually use something like this (20, 10, 5, KO). If I were going to dry hop with 5 oz of hops, I would do it in two rounds, one week each, 2.5 oz each.

The people who tell you that you are wasting hops have never brewed a beer with that many hops...I used to be one of those people, but now firmly rest on the other side.

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Old 05-30-2011, 01:51 AM   #3
SethMasterFlex
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Good to hear and thanks for the response.

I don't just want to brew a "big" IPA as in just numbers. I want something that is artfully woven to deliver some big hop character. Cost isn't as much of an issue from a homebrewer's perspective. As it's not as economical for commercial breweries to add that many hops to their dIPA's, I think they've led the market astray by impressing consumers with high IBU beers that don't always deliver in the aroma department.

Guess it's time to figure out a hop schedule for this monster.

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Old 05-30-2011, 03:24 PM   #4
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no crystal malt? it's fine I'm just surprised to not see any caramel in this grain bill. but it sounds good, and I agree with the importance of the aroma department meeting the bitterness.

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Old 05-30-2011, 03:39 PM   #5
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Quote:
Originally Posted by ztanner25 View Post
no crystal malt? it's fine I'm just surprised to not see any caramel in this grain bill. but it sounds good, and I agree with the importance of the aroma department meeting the bitterness.
There are two crystal malts. The Caravienne and the Carapils. They're both quite light, but are definitely crystal.
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Old 05-30-2011, 03:47 PM   #6
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Carapils really does not add any sweetness. It's purported roll is to add body/unfermentable sugars only and not affect taste. So, although it is a crystal malt it should not be thought to be similar to other crystal malts (such as caravienne)

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Old 05-30-2011, 03:49 PM   #7
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I just jumped 8 oz in my 5 gallon batch for DHing. That's how Avery does it...so that's how I'm gonna do it!

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Old 05-30-2011, 04:31 PM   #8
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I'm a fan of drier, less sweet, west coast styled dIPA's that have some light malt character. Slightly lighter in body and not at all syrupy. The victory will give it a nice toasty/biscuity kick too. The rye also gives it some more body and adds to the complexity. When served in a snifter, the sweetness on a beer like this comesthrough in the finish as they are warmed by the hand and breathe a little.

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