Xpertskir

Recipes 

Im going to give it a whirl on one of my next IPA's and was curious if anyone has tried this.

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

Gduck

Recipes 

While I've never done it I'll be curious to see how it goes for you. I'd be really interested to know what kind of beer you get out of it. There are a couple of pros who do something like that so I figure there must be something to it, right?

ktblunden

Recipes 

I believe Stone adds all their flavor and aroma hops in the whirlpool. I think they add hops at 90 though, not FWH.

AmandaK

Recipes 

This is covered in Brewing Better Beer by Gordon Strong. So, I'd venture to guess that he does it.

I do a FWH, 20 min and FO addition on my APA. It's plenty bitter, if that's what you're worried about.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Xpertskir

Recipes 

I'm not worried about anything . Just prompting conversation as I plan my next brew, instead of working. Im thinking of making this a 1.045ish OG "session-able IPA" with citra/simcoe. Actually Im thinking some Nelson Savin too, since I went a little overboard purchasing them, especially for the dry hop.

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

Xpertskir

Recipes 

Here is what I am thinking

8 lbs 2 row
8 oz Crystal 40
8 oz Carafoam
4 oz melanoidin
8 oz corn sugar(add during boil)

mash 153 60 min

FWH 1 oz each Citra and Simcoe

Aroma Steep, 1 oz each Citra, Simcoe, Nelson Sauvin

WLP002

Dry Hop, 10 days 1 oz each Nelson, Citra, Simcoe


est OG 1.046
Est FG 1. 011

IBU 66.8(i dont like the way beersmith calculates FWH IBUs)


Should I decrease the amount of simcoe(especially with the steep and dry hop) so it doesnt take over?

I love simcoe, and while I like it full on I have found I love it as a supporting cast member.

Any other changes you would recommend?

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

terrapinj

Recipes 

Nelson will probably dominate more than the Simcoe - i've brewed an ipa with those 3 before, 1oz each at 20min and 1oz each at flameout and dryhop in keg - delicious but the Nelson is still the most noticeable

stjackson

Recipes 

I would replace the corn sugar with enough base malt to cover the lost gravity points. I only use a simple sugar like that in a really big beer that I want to dry out more. With a starting gravity that low, there's no reason you shouldn't be able to get the beer down to 1.011 with all malt. It might not make a huge flavor difference, but I like my beers to be malty with a fair bit of body to them. I'm by no means an expert, though. You should brew how you want.

AmandaK

Recipes 

Honestly, I think that a 1 oz. of both of those hops for FWH is going to be entirely way too bitter for a Pale Ale. Depending on AA%, of course.

My house pale ale is still a work in progress, but where I have it now, it is WAY too bitter for an APA. Here's my general recipe:

8# 2-row
3# Munich
1/2# C80
--------
0.25 oz (each) Galaxy @ 12.8% and Centennial @ 8.7% - FWH
0.50 oz (each) Galaxy @ 12.8% and Centennial @ 8.7% - 20 minutes
1.00 oz (each) Galaxy @ 12.8% and Centennial @ 8.7% - 5 minutes
--------
OG: 1.053
FG: 1.011

I can't find a consensus on how to calculate FWH IBUs, but using 90 minutes boil that brings me to ~60 IBUs. And drinking it yesterday, I need to tone it down a notch - not balanced, very bitter. I may just remove the 20 minute addition for my next go around.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Krovitz

Recipes 

I did a partial mash pale ale with Fwh, 20, 10, flameout. Each 1 oz total (4 oz for the whole batch). Best hop flavor I have ever gotten. Even got 1st place overall at a homebrew competition.