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jornellas 02-24-2006 02:50 PM

Recipie help
 
I have 2 ounces each of Amarillo (sp) Chinook, & Cascade. Also have 10lbs pale LME and a slurry of wlp001. Dose anyone have an Idea how this might turn out or perhaps a good hop schedule? Looking for a good hoppy IPA

Thanks for Any Help.

J

cgravier 02-24-2006 02:59 PM

thats an og of 1.070...im guessing your bittering hops are around 8aau so iwould use:

1 ounce chinnook (60)
1 ounce amirrillo (60)
1 ounce chinnook (30)
1 ounce amirrillo (20)
1 ounce cascade (10)
1 ounce cascade (dry)

which should give you 70+ ibu's

cweston 02-24-2006 03:04 PM

Are you planning to use specialty grains? (Maybe you just left that part out, since you're focussing on the hop schedule.)

I'm a big fan of some toasty flavor in an IPA: 1/2 pound of toasted 2-row malt and/or something else with a toasty flavor (aromatic or a bit of roasted barley), along with some crystal.

If you're thinking a really high IBU IPA, give it some flavor backbone to hang all that hoppiness off of.

Sorry if that's not really what you're asking.

I'd use the Chinook for bittering only, the other two at something 15, 5, 2, and dry hop (small quantities at each)

jornellas 02-24-2006 03:10 PM

Thanks for the advice, I actually have a pound of caravienna and a pound of 2 row. Im planning on doing a mini mash with them.

cgravier 02-24-2006 03:11 PM

yeah i agree that you should use some specialty grains...at least a pound of 10-40 crystal, and .25-.75 lbs of either victory, special'b', or aromtaic or anything really, just nothing to dark (ipa's are on the pale side)

drengel 02-24-2006 03:39 PM

i would toast some of that 2-row, 1/2 lb. maybe. the malty vienna, toasted two row and a 1/2 lb-1 lb. of crystal 20L or less (L) will give a nice malt backbone for a hoppy IPA. i'd do a oz. of chinook for bittering, 1/2 oz. cascade at 30, 1/2 oz. cascade and 3/4 oz. amarillo at 15, 3/4 oz. amarillo and 1/2 oz. cascade at 5, and 1/2 oz. of amarillo and cascade dry. that will give you 75 IBUs which is almost perfect for a real hoppy IPA. personally i like IPAs in the 60 IBU range, which you cabn achieve by cutting part of the chinook out. you'll also have an oz. of chinook left over.

Baron von BeeGee 02-24-2006 03:46 PM

Agree with drengel about using some of the Amarillo for dry hopping. I've used it twice and really liked it.

drengel 02-24-2006 03:53 PM

yeah amarillos are one of my favorite hops, they compliment cascades nicely, giving the same floral/citrussy qualities but adding complexity also.

i wish i could go somewhere where i could smell a ton of variety of hops and then taste a beer made with each one so you understand whats going on with each variety. just dreaming though...

jornellas 02-24-2006 03:55 PM

Drengel perfect idea! Maybe thats something to do one day... make a bunch of 1 gallon single hop bears and taste side by side!

Thanks for all the help guy!

Baron von BeeGee 02-24-2006 03:57 PM

Quote:

Originally Posted by drengel
i wish i could go somewhere where i could smell a ton of variety of hops and then taste a beer made with each one so you understand whats going on with each variety. just dreaming though...

That's a great idea. I do occasionally open up all the hops I have at home and smell them one after another to get a good idea of what each one would contribute. I know some people use a base recipe, such as an APA, and single-hop it with different hops but that would be way too much beer just to sample 3-4 different hops individually.

I was never a Scotch appreciator until I went to a tasting in Sweden (oddly enough, and at work after hours!). The host had small jars of many different flavors which exist in Scotch, such as vanilla, apple, peat, etc. It was a totally different experience to sniff the various jars and then sample the various Scotchs back to back. I still really don't care for Scotch, but at least I can appreciate it more.


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