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Old 10-25-2009, 05:08 PM   #11
Matt Up North
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I personally like my IPA's with more punch. FWH is also a tasty way to get some bang out of hops. A 20, 15, 5 is a great way to get extra hop flavor as well. It will be beer. Good luck!

Victory is nice, just different from Vienna

Nottingham works. Just don't ferment it too warm. Try to keep it under 70 if you can, otherwise you get some hefty fruity flavors.

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Old 10-26-2009, 12:27 AM   #12
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Us05 makes a mighty fine American ipa.

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Old 10-26-2009, 12:30 AM   #13
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Wait now I'm confused, do you have notty or 05? Either way, with temp control theyboth do well in the style.

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Old 10-26-2009, 01:09 AM   #14
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I planned to use US-05, but LHBS was out, so rather than go S-04, I got Nottingham.

Edit: ... and I'm using a tub with some frozen water bottles. It keeps pretty steady in the low 60's.

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Old 10-26-2009, 03:10 AM   #15
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I actually made an IPA that's almost exactly like this pretty recently - I used 1lb of Munich instead of the Vienna, and added 0.5 lb carapils (though that was maybe unnecessary). But the hop schedule was very almost identical! Only difference is that I used 0.5 oz each of Cascade and Willamette at 15 and 5. And I only had 0.5 oz of Willamette left to dryhop, so I dryhopped with 1 oz Cascade and 0.5 oz Willamette.

Honestly, it's probably the best beer I've made. People loved it (as did I)! I'm definitely going with that Cascade/Willamette combo again.

Just my $0.02...

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Old 10-26-2009, 03:29 AM   #16
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Quote:
Originally Posted by erock2112 View Post
Just got back from the LHBS... they didn't have Vienna, but I didn't realize that until I got home with 2lb of Victory crushed in with the rest of the grains! I'm going to brew it anyway and see what happens.
The Victory will give your beer a very toasty, biscuity character with little sweetness. The Vienna would have contributed more of a rich and malty character. It's definitely going to be a different beer than originally intended, although I personally like a little toastiness in my IPA's.
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Old 10-26-2009, 03:42 PM   #17
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Brew day went reasonably well. I've got some kind of flaw in my process, because I keep ending up with ~60% efficiency. This time I had an OG of 1.057, which by my calculation comes out to 63%. I used a ratio of 1.25 qt/lb, so just under 4 gal at dough-in, and two batch sparges of 2 gal each. I stirred probably four times during the mash, and between each sparge, for quite a while (waiting for the next sparge water to heat up). The crush looked good (LHBS, at least much better than what I've seen from Midwest), don't recall seeing any whole, uncrushed grains. Continued with the boil as usual. Pitched, and is bubbling with a little bit of krausen this morning.


Hopefully the balance isn't too out of whack.

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Old 11-11-2009, 06:28 PM   #18
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erock, I was getting low efficiency as well and discovered that my hydrometer was off. Try sticking it in some 60F water to see if you land at 1.000.

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