Help with Hop Schedule for End of Year IPA

**jmprdood** · 12-06-2011, 01:45 PM

Been scouting around trying to figure out how to use my left over hops for this year. Figured an IPA would be in order.

I'm looking at an extract batch w/ a 60 minute, 3 gallon boil and a target OG of around 1.050-60 (half the extract to start other half at flameout to minimize carmelization) . I'm looking for about 60 IBUs when all is said and done, something balanced.

I have (all pelletized);
3oz of Willamette (5%)
3oz of Summit (15%)
3oz of Clusters (7%)

I've seen a couple of threads in my search that suggest using the Summit as a late addition and possibly the Clusters as the bittering hop.

Maybe something like this:
A couple oz of clusters in the first 20 minutes for bittering
1 oz of summit in the last 20 minutes
and 1 oz Willamettes near flameout for aroma

Not sure about dry hopping.
Any help from you brew scientists out there is greatly appreciated.

Happy holidays. Cheers!

HopLife · 12-09-2011, 08:18 AM

I think those hops work better in an Imperial Stout.

1 oz summit 60 min (or FWH)
.75 wil
.75 clusters @20
.75wil
.75cluster@5

If you keep the og in the range you suggested then you should only use half the hops I suggest. The hop schedule I gave would work well for an IPA too. I just think that will be a strange beer. I prefer hops with more citrus and less spicy/woody flavors for an IPA.

dcp27 · 12-09-2011, 08:07 PM

Quote:

Originally Posted by HopLife

I prefer hops with more citrus and less spicy/woody flavors for an IPA.

Summit is very citrusy, almost tangerine like. some people do get garlic/onion out of them when used in FWH or too much early in the boil tho. I'd go with something like this:

1.5oz cluster @60
1oz Summit @15
1oz Summit @0
1oz Summit @ dry hop
1oz Cluster or Wily @dry hop

~62IBUs

IffyG · 12-09-2011, 09:16 PM

Quote:

Originally Posted by dcp27

Summit is very citrusy, almost tangerine like. some people do get garlic/onion out of them when used in FWH or too much early in the boil tho. I'd go with something like this:

I've been sitting on some Summit hops out of fear of the garlic/onion effects. Can you avoid it by sticking to late additions?

dcp27 · 12-09-2011, 09:55 PM

ive only used it late and haven't gotten any onion/garlic. I have a friend that does an IPA annual with them thats never had a problem: Recipes - Stephen's Tangerine IPA - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)
and oskar blues gubna is just summit too (IIRC I get more dank than citrus from that one tho)

some people had issues with it in biermunchers sacred summit tho. not sure if they figured out why: http://www.homebrewtalk.com/f66/sacred-summit-pale-ale-ag-62758/

FWIW, i'm actually pairing some with amarillo this weekend in an IPA

**jmprdood** · 12-10-2011, 05:27 PM

I had read on here somewhere about using the summit as a late addition. I think I'll go with the cluster for bittering and the summit late to try to pick up the citrus.

Thanks.

Cheers!