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Old 08-29-2013, 11:00 AM   #11
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the original plan was to do this with all vienna base malt. is that a good platform for piney hops? i figured the toasty caramel flavor would go with fruity hops a bit more. would it be recommended to switch to vienna with a touch of munich 10 and drop the crystal grains all together?

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Old 08-29-2013, 11:33 AM   #12
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this sounds delicious. even not during the holidays. is anyone trying it sooner?

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Old 09-29-2013, 07:46 AM   #13
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alright, getting close to go time. i was reading the cigar city jai alai thread and caught fond of the idea of pitching enormous amounts of english yeast in an IPA. i'm doing an english bitter right now to get a yeast cake for this beer using whitbread dry/wlp007. recommended? or should i gather a good amount of something else?

here's the rest of the recipe.

6 gal batch

12# vienna
6# pils
.5# melanoiden

1.0oz Summit @ 60
0.5oz Summit @ 15
1.5oz Amarillo @ 15
2.0oz Chinook @ 5
1.5oz Summit @ 5
0.5oz Amarillo @ 5

OG 1.085
FG 1.013 (85%)
ABV 9.4
IBU 96.4
SRM 7.7
IBU/GU 1.13

most of my concern is the hopping. i'm shooting for pine dominance over a layer of citrus because i'm doing an ounce of orange peel in secondary for this. just gonna hit'm with the orange peel rather than boil it or add at whirlpool. from what i see this setup has tons of fruit and not much pine. if someone could guide me to the piney hops that would be ideal. i blasted it with chinook at the end but if arrogant bastard is any indicator i may need to add something else to get the idea through.

i was thinking of doing simcoe but i've only ever done it with amarillo and citra in equal proportions. i don't associate simcoe with pine which, from what i understand, is odd.

a thought that just occurred. i could boil all these fruity/citrusy hops and then blast the piney pack at FO/whirlpool or secondary.

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Old 09-30-2013, 03:35 AM   #14
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WLP007 is a great yeast for american IPAs, I usually ferment with it around 66 to get a nice subtle english flavor, the colder you ferment the cleaner it will be. Its a very versatile yeast.

As for piney hops, you already talked about the only two I associate with being piney, chinook and less so simcoe, both will contribute a fruit too so those combined with summit and amarillo the pine probably wont dominate the aroma, but definitely still present.

If you can get a hold of some spruce tips, those will give great pine aroma.

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Old 09-30-2013, 06:59 AM   #15
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Don't pitch on the entire cake. You'll overpitch by a lot.

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Old 09-30-2013, 08:55 AM   #16
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Quote:
Originally Posted by Kerin View Post
Don't pitch on the entire cake. You'll overpitch by a lot.
really? even with a brew this big?
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Old 09-30-2013, 02:06 PM   #17
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Yeah. I've heard numbers like 1/3rd cake for a big beer, but the consensus seems to be that you should make a starter anyway to ensure a known quantity of yeast.

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Old 09-30-2013, 02:53 PM   #18
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Ok. I haven't heard that yet. I was going to scoop a bit off and wash it before putting the IPA down but I didn't intend on reducing it by that much.

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