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castillo 06-21-2011 03:13 AM

IPA recipe thoughts
 
What do you guys think about this IPA recipe I'm going to brew?

3# Maris Otter
1# Rye
.5# Crystal 40L
6.5# Extra Pale LME

1oz. Summit - 20 Mins.
1oz. Amarillo- 20 Mins.
1oz. Cascade-20 Mins.
1oz. Summit - 5 Mins.
1oz. Cascade-0 Mins.

Whitelabs WLP001 Yeast

Sea 06-21-2011 03:16 AM

Looks ok, but not really an IPA without bittering hops.

djsethall 06-21-2011 03:18 AM

Not enough hop time. My best IPA's have had 90 minute boils. I like the selection of hops you got though. I would go with cascade for 90, summit and amarillo for 60, 1/2 summit and 1/2 cascade for 5 and the other 1/2's at flameout

castillo 06-21-2011 03:28 AM

I'm going for smooth bitterness with a lot of hop flavor and aroma. Do you think I'll get that with my hop schedule? Although I do like your suggestion djsethall.

alexmatt86 06-21-2011 03:36 AM

Like it was said before, You should add the hops at the start of the boil. What is the AAs on the Summit, 15+?

Just add less than 1oz at 60 minutes if you are concerned about a harsh bitterness.

gravity84 06-21-2011 05:40 AM

You should look into First Wort Hopping if you want a smooth bitterness.

Edit:
Oh this is an extract brew, perhaps you can emulate it by putting the hops in with the steeping grains?

944play 06-21-2011 08:08 AM

I think you will get enough utilization from 20 minute additions to make a fine ale, assuming a full wort boil. But I do get the impression that Summit is one of those high-alpha American hops that I perceive as harsh, oniony, and catty. I'd bitter with a small amount of something more neutral, if smooth was what I was after, and load the flavor and aroma into the last 5 and dry.

Vance71975 06-21-2011 08:15 AM

Quote:

Originally Posted by castillo (Post 3022038)
What do you guys think about this IPA recipe I'm going to brew?

3# Maris Otter
1# Rye
.5# Crystal 40L
6.5# Extra Pale LME

1oz. Summit - 20 Mins.
1oz. Amarillo- 20 Mins.
1oz. Cascade-20 Mins.
1oz. Summit - 5 Mins.
1oz. Cascade-0 Mins.

Whitelabs WLP001 Yeast


Personally the best IPA i ever made was 100% Amarillo hops. Just a though.

14thstreet 06-21-2011 01:18 PM

I think that recipe is fine, it's just semantics on what you call it. It will have a smooth bitterness, if much at all, but you aren't loading it with crystal malt either. You'll get a nice punch of flavor though. I once did a single malt ale with 3.5 oz of Amarillo at 15 minutes only and definitely came to grips what Amarillo is as a hop. Mmm! I don't think you'll get much from the rye but then I haven't used it in a PM before and you may have different experience/perception of it.

Yooper 06-21-2011 01:33 PM

Quote:

Originally Posted by 944play (Post 3022378)
I think you will get enough utilization from 20 minute additions to make a fine ale, assuming a full wort boil. But I do get the impression that Summit is one of those high-alpha American hops that I perceive as harsh, oniony, and catty. I'd bitter with a small amount of something more neutral, if smooth was what I was after, and load the flavor and aroma into the last 5 and dry.

Quote:

Originally Posted by 14thstreet (Post 3022687)
I think that recipe is fine, it's just semantics on what you call it. It will have a smooth bitterness, if much at all, but you aren't loading it with crystal malt either. You'll get a nice punch of flavor though. I once did a single malt ale with 3.5 oz of Amarillo at 15 minutes only and definitely came to grips what Amarillo is as a hop. Mmm! I don't think you'll get much from the rye but then I haven't used it in a PM before and you may have different experience/perception of it.

I agree- summit can be "oniony" at 20 minutes. I love the amarillo, and the rye. I'd probably not use the maris otter though, unless you have to and it's already crushed. It's too "bready" for a hop-forward IPA in my opinion. I'd use two-row, with maybe a pound of Munich or some victory if you want to provide malt backbone (assuming that's why the MO is in there).


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