I'm hoping to make a beer with at least enough bitterness to balance (I'm a hophead so more bitter is ok) but, more importantly, good hop aroma. I'm probably going to wind up in between styles, but I'm not necessarily beholden to getting one particular style.
I'm also uncertain about my expected OG. Hopville's beer calculus suggests 1.056 as is, but I've been lead to believe it would actually be higher. Any insight here would be appreciated.
Please give me some advice on a good hop schedule to get solid IBUs and a solid aroma.
Note: I'm using a Coopers Lager extract that comes hopped at approx. 18 IBUs with Pride of Ringwood. I know I should get an unhopped extract, but I can't at this point for various reasons.
Recipe for 6 gallon batch:
1 3.75lbs Coopers Lager LME (18 IBU) (35ppg)
1 3.3lbs Coopers Amber LME (35 ppg)
1 kg (2.2lbs?) Coopers Brewing Sugar (80% Dextrose 20% Maltodextrin)
Yeast: Coopers Dry Brewing Yeast (15g packet for adequate amount of yeast).
Question: What kind of gravity and ABV can I expect with this? What kind of IBUs would be necessary to balance the malt? Should I use less of the sugar to avoid cidery flavors?
1 oz. Northern Brewer Plug
1 oz Simcoe Leaf
1 oz Amarillo Leaf
1 oz Willamette Leaf
1 oz Fuggles Leaf
I realize this is a bit of a random assortment. I didn't mean to order the Fuggles, and I plan to use them for bittering as I don't think they really go with the other hops.
I want some piney/citrus aroma and flavor, but I'm not sure the best way to arrange my hop schedule. So far it's something like this:
1 oz Fuggles @ 60
1 oz Willamette @ 25
.25 oz Amarillo @ 20
.5 oz Northern Brewer @ 20
.25 oz Simcoe @ 20
.25 oz Amarillo @ 10
.25 oz Simcoe @ 10
Dry hop (7 days):
.5 oz Amarillo
.5 oz Northern Brewer
.5 oz Simcoe
Hopville BeerCalculus suggests I'll get approx. 42 IBUs with this hop schedule — including 18 from the Coopers Lager extract (using an average of various utliziation/IBU calculation formulas).
Reasoning: I don't want the fuggles aroma so I'm going to bitter with them even with low %AA. The Willamette should make a nice background flavor for this beer, and I've heard they can make citrus/pine notes pop a little more. The 20 minute additions should give a decent blend of nice woodsy/minty/piney/citrus flavor to the beer, and the 10 minute Simcoe and Amarillo additions will give some more aroma.
My dry hop additions will hopefully blend the minty/woodsy NB, citrusy Amarillo, and piney/citrusy Simcoe notes together for a nice aromatic beer.
Question: How would you modify this hop schedule? I want the pine notes from the Simcoe more than the citrus, and I'm worried about a grassy flavor from the Amarillo dry hop. Any advice on how to bring out the Simcoe pine and minimize grassiness?
Thanks in advance, and I appreciate any insight you can offer.