Fordzilla

Recipes 

I just got 1 lb of Glacier hops from a friend in my brew club, so I slapped together a recipe to try them out. This is the first recipe I have put together. So if it's garbage, don't be shy!

They are 2011 crop, so I think my IBUs will end up a bit lower than they're calculated to be. Maybe I should increase my amounts to account for that?

Here's my recipe:

http://hopville.com/recipe/1682574

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cheezydemon3

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Step up the crystal to a pound. That looks fantastic! Love glacier.

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Brulosopher

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I disagree... in fact, I might even drop the crystal and up the Vienna by 8 oz. cheers!

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TahoeRy

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I agree, reduce the specialties or they will over power your beer and the hops won't shine through. Try to keep your specialty malts to around 5% +/-

Fordzilla

Recipes 

I based the grain bill on edwort's haus pale and what I have on hand. (No crystal 10). I will consider adjusting it somewhat though.

Any input on the hopping? Is glacier/centennial a good blend? How about accounting for the age of the glacier hops?

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Next Up - Zombie Dust Clone maybe?
Primary - MysticMead's Irish Red Ale
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EyePeeA

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I've never used Glacier, but my thoughts are that it is not a particularly great American IPA hop. I think it would be more suitable for a American or English Pale Ale. Low alpha, low cohumulone, the flavor description is, "Fruity with hints of pear and apricot".

Though if I were ever to use Glacier in an IPA, it would be similar to how you are attempting to do it... in tandem with another citrusy-piney high alpha hop. However, I would bitter with the Centennial; especially since Glacier is only 5-6% alpha acids when fresh, and your selection is a year old. I would advise that simplify your hop schedule. Maybe something more like 60/15/0/Dryhop.

Crystal malt at 8 oz. is fine. That's right around 5%. You should cut 1 lb. of 2-row for the sake of 1 more lb. of Vienna. The Vienna will then offer more like one-third of the malt character in your recipe. I've noticed that decent usage of Vienna malt provides a fuller body than plain 2-row. For this reason, and considering the rest of your recipe, I would mash around 150-151 F.

Brulosopher

Recipes 

Since Pale Ale is lower gravity, it doesn't pull as much malt sugar from the base grain, whereas your higher OG IPA will get a decent amount of sweetness just from the base malt. To balance this with the increased hop amount, I reduce the crystal malt and mash a tad low, around 150F.

I've never used glacier, but centennial... greeeeeat hop!

Cheers!

__________________


Easiest Method for Harvesting Clean Yeast

Keezer/Kegerator Build

Recipes Worth Brewing... Over and Over and Over Again:
Tiny Bottom Pale Ale (House Pale Ale)- Sessionable, crisp, earthy/floral
Brulosopher's Dark Brown Ale - Creamy, subtly complex, incredibly quaffable
Brulosopher's Blonde Ale - Crisp, dry, nice malt-hop balance

"The surest way to corrupt a youth is to instruct him to hold in higher esteem those who think alike than those who think differently." - FN

chri5

Recipes 

I'd worry about that high of IBU in a low abv beer. If you're really planning on finishing at 1.014 you're only at 5.8%. A bit low for an IPA...and low for 70 IBU IMO.

I would actually up the base malt until you had an og of 1.06+, and mash at 149, and look to finish at 1.011. That will give you a drier end product, which let's the hops shine. And for 70ibu I want a beer at about 6.5% abv.

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Fordzilla

Recipes 

I switched up the recipe a bit. Added 1 lb of 2-row, changed the Crystal 40L to Crystal 20L. I may just drop the Crystal altogether.

I also swapped out the Centennial for Palisades. I also came into 1 lb of Palisades, (and 1 lb of German Northern Brewer) so I decided to use them. I read they have some really nice fruity characteristics that should blend well with the Glacier...I hope.

I may do this as a 1 gallon experiment first, then if it's good I'll do a 5 gallon batch.

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Next Up - Zombie Dust Clone maybe?
Primary - MysticMead's Irish Red Ale
Secondary -
In Bottles - Deception Cream Stout, Denny Conn's Boubon Vanilla Porter, English IPA
In Kegs - COMING SOON!!!

TahoeRy

Recipes 

Your on the right track now. A good IPA has a very simple grain bill. Mash at temps for a dryer beer so that the hops really shine. I like what Chri5 sad and mash lower at around 149 or 148 but go long, say 90 - 120 minutes to get a dryer, more attenuating beer. That way your hop additions will really come through. Try to balance it with about 50% of your IBU's coming from late kettle additions. and dry hop the hell out of it. I am getting ready to dry hop one of my IPA's and I am set to add about 2.5 oz (1.25 oz simcoe & 1.25 oz amarillo) for 3 days to my 5 gal batch. Cant wait to keg this one!!!!