Originally Posted by DZzero15
I'm going for a very citrusy IPA with a malty backbone to stand up to the hops. Any thoughts on my hopping schedule to maximize fruity citrus flavors? I went with toasted 2-row for my "malty backbone," would munich work better? Crystal 60L instead of 20L? Torrified wheat instead of barley for head retention? Thanks for your help!
Recipe Type: All Grain
Yeast Starter: None
Batch Size (Gallons): 5
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees
5 gallon batch
8# Two Row Pale
2# Toasted Two Row
.75# Crystal 20 L
.5# Flaked Barley
0.25# Rice Hulls
Whirlfloc at 5 min.
There are too many early hops, between 60 and 20 minutes, and not enough late hops.
I'd hop more like this:
.5 oz. Summit at 60 min (or to about 45 IBUs just with this addition)
1 oz. Cascade at 20 min
.5 oz. of Cascade and Summit at 15 min
1 oz. Cascade at 10 min
.5 oz. Cascade and Citra at 5 min.
Dryhop in the keg, 1.5 oz. Citra.
Shoot for an OG of 1.060-1.070, with IBUs of about 70. You'll need a bit more malt, and adding Vienna or Munich would be fine.