Originally Posted by Rundorig76
Ok thanks yooper. Most of the info I found online said up to 10% would be okay but I will take your advice and back off some. I wanted to get away from caramel malt for this recipie and I wanted to try to balance the hop bitterness ( for my family who acts like they are allergic to alpha acids) with a little more sweetness from the malt. Does half a pound still seem like too much? How long do you normally do your hop stands for? I am going for a lighter bitterness but still have the hop flavor/aroma explosion!
A half of a pound might be perfect for you. I don't like many sweet IPAs, so I tend to make quite a few without honey malt or crystal malt. But if you want sweetness, the honey malt will do well.
I make 10 gallon batches, and I will add my hops and chill a bit while recirculating. It takes maybe 20 minutes to chill to where I'll start drawing off through the CFC, at 140 or so, and the hops still stay in there. It's probably about 30 minutes total that I hold my hops in my hops stand. I chill to under 180 pretty quickly, and then go slower. I also dryhop.