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Old 02-04-2013, 10:12 PM   #11
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Your hops heavily favor middle additions over early additions. For such a big, heavy IIPA, you want more of a focus on early additions. You'll also want a substantial whirlpool/flameout/0 min addition and an even more substantial dryhops.
Thanks, I will change up the hop schedule again a bit. I am not sure I will need to do a flamout addition if I am going to dry hop so much, right? I am going to dry hop with 4 oz of hops for 7 days, which I think would give off a substantial aroma. At that point, it seems like it would be a waste to do such a heavy flamout addition, but I may be way off there... Also I got rid of the carapils and will just mash at 154*F. The crystal malts make up around 7% of the grain bill, so I think that should be enough (again, if I'm wrong, say something please).
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Old 02-05-2013, 12:46 PM   #12
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Focus on the dryhop is the most important step, but whirlpool/flameout additions are a close second in terms of having the most intoxicating aroma attainable. For my IPAs, I use about 60-80% of my total hops for dryhop AND whirlpool.

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Old 02-10-2013, 02:52 PM   #13
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Quote:
Originally Posted by bobbrews
Focus on the dryhop is the most important step, but whirlpool/flameout additions are a close second in terms of having the most intoxicating aroma attainable. For my IPAs, I use about 60-80% of my total hops for dryhop AND whirlpool.
Wow, good to know. What about early and middle additions, then? Do you not focus so heavily on middle additions and mostly on early (for bitterness) and late/dry additions (for aroma)? Can you give me a brief example of one of your hop schedules with weights and times?
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Old 02-11-2013, 01:02 PM   #14
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I'll give you some commercial examples, and purported clone recipes:

Pliny the Elder
28% early
14% middle
28% late
30% dryhop

Fat Head's Head Hunter
21% early
17% middle
28% late
34% dryhop

Ninkasi Tricerahops
23% early
16% middle
27% late
34% dryhop

Stone IPA
22% early
0% middle
44% late
34% dryhop

Kern Citra IIPA
13% early
8% middle
25% late
54% dryhop

FW Union Jack
6% early
19% middle
31% late
44% dryhop

The amount of total hops used for each of these beers is different. For instance, per 5 gallon batch, Stone IPA only uses about 4.5 oz. total hops and Pliny the Elder uses about 12.5 oz. total hops.

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Old 02-13-2013, 05:22 PM   #15
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Quote:
Originally Posted by bobbrews
I'll give you some commercial examples, and purported clone recipes:

Pliny the Elder
28% early
14% middle
28% late
30% dryhop

Fat Head's Head Hunter
21% early
17% middle
28% late
34% dryhop

Ninkasi Tricerahops
23% early
16% middle
27% late
34% dryhop

Stone IPA
22% early
0% middle
44% late
34% dryhop

Kern Citra IIPA
13% early
8% middle
25% late
54% dryhop

FW Union Jack
6% early
19% middle
31% late
44% dryhop

The amount of total hops used for each of these beers is different. For instance, per 5 gallon batch, Stone IPA only uses about 4.5 oz. total hops and Pliny the Elder uses about 12.5 oz. total hops.
Awesome! Thanks so much for the examples, it really helps. However, I am interested in knowing what qualifies as a "late" addition. I have heard many people saying that throwing the hops within the last 10 minutes is considered a late addition (which is what I've been doing), and yet others say that true late additions are thrown in at knockout. Even then, there are differences in opinion about what throwing hops in at knockout really looks like: whether they are thrown in when the flame is off and left in while the wort cools, or whether they are thrown in when the flame is off and then the wort is allowed to sit for a while before cooling... I'd be interested in hearing others' opinions about this.
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Old 02-13-2013, 05:42 PM   #16
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Generally, on average...

90-60 min - Early
45-20 min - Middle
15-0 min - Late
5-10 days - Dryhop

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