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Old 10-12-2012, 04:29 PM   #1
dickproenneke
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Default Simcoe Amarillo IPA, what do ya'll think

I've been working on this and looking forward to brewing next week. Here's what I've got so far. How does the hop schedule and malt bill look to you?Would you change anything?

5.5Gal
OG 1.068
FG 1.017

8# Muntons extra light DME (6# in the last 5 minutes)
12oz Muntons wheat DME
12oz Dextrose
1# Crystal 20L (30min steep)

60min - 0.5oz Columbus
30min - 0.5 Simcoe
15min - 0.5 Amarillo
15min - 0.5 Simcoe
5min - 0.75 Amarillo
5min - 0.75 Simcoe
0min - 1oz Amarillo (20 min steep)
0min - 1.5 Simcoe (20 min steep)
7day dryhop 2oz Simcoe + 1oz Amarillo

wyeast1056

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Old 10-12-2012, 06:37 PM   #2
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Looks great. Make an appropriate sized yeast starter with that 1056.

Maybe cut the Crystal 20 to 10-12 oz. You can afford to hit 10-12% sugar with an extract IPA.

For the hops, move the 5 minute addition up to the 10-8 mark and double your 30 and 15 minute additions.

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Old 10-12-2012, 06:46 PM   #3
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Quote:
Originally Posted by bobbrews View Post
Looks great. Make an appropriate sized yeast starter with that 1056.

Maybe cut the Crystal 20 to 10-12 oz. You can afford to hit 10-12% sugar with an extract IPA.

For the hops, move the 5 minute addition up to the 10-8 mark and double your 30 and 15 minute additions.
Yeah, I was thinking of a 2L starter with the 1056 and fermenting around 65degF.

I am doing my ibu calculations with beer calculus and right now i'm at 77ibus (rager). I was trying to keep it <80ibu. Won't doubling my hops at 30 and 15 put my ibus into 100+ territory? Don't get me wrong; I love a super-hoppy IPA, but I want to have strike a balance with this one - lots of hop flavor and aroma, but still very drinkable. Make sense?
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Old 10-12-2012, 06:56 PM   #4
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First, let me start off by saying that it's difficult to achieve 90-100 actual IBUs, especially in an extract IPA. You're going to most likely end up in the 65-85 range with the revision. It will be much more smooth than you think because the 1 oz. 30 minute addition will come off as smooth bitterness in the end. I brew many IPAs like this one and appreciate the lower amount you used at 60. You'll have something more aromatic hoppy than bitter hoppy. Your choice but I think you'll like it. You could also add more sugar to boost you around 1.071-072 OG or bring the 30 min addition down to 25/20 min. I would keep this in the primary for 30 days with the dryhops added during the last week and a half. You will probably finish between 1.014-1.016 FG if you're using 10-12% sugar.

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Old 10-12-2012, 07:08 PM   #5
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Very helpful, Bob. I'm going with all of your suggestions. Quick question; just dry hop right in the primary?

Time to hit the LHBS. I will report back after brewday

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Old 10-12-2012, 07:44 PM   #6
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Quote:
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just dry hop right in the primary?
You could go that route. I still rack to a secondary for dryhopping, put the hops in first and rack on top of them. But the primary would work just as well.
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Old 10-12-2012, 07:48 PM   #7
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If you avoid agitation and let time, gravity, patience do the job at the right temps., then there's really no need to rack again just for the dryhop. The dryhops can be tossed in loose right into the primary, and when it comes time to siphon, just wrap your racking cane with a mesh bag to avoid sucking up the trub and spent hops.

Secondaries are good for fruit, oak, nibs, long-term aging, etc.

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Old 10-12-2012, 08:35 PM   #8
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Any benefit DHing whole hops vs. pellets in the primary?

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The dryhops can be tossed in loose right into the primary, and when it comes time to siphon, just wrap your racking cane with a mesh bag to avoid sucking up the trub and spent hops.
Seems like whole hops would pose less of a problem when racking; less tiny hop particles to potentially end up in the bottling bucket. Right?
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Old 10-12-2012, 08:43 PM   #9
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I like it! My last IPA was similar, but we did some first wort hopping, used warrior for bittering, and had some citra in there at the end for flavor and aroma. I am doing a new version of that beer this weekend that is a 50/50 split of only amarillo and citra. I hope it turns out as good as the first!

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Old 10-12-2012, 09:57 PM   #10
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Quote:
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Seems like whole hops would pose less of a problem when racking; less tiny hop particles to potentially end up in the bottling bucket. Right?
No. Pellets are actually less of a problem IMO. They sink, don't absorb as much beer, take up less space, and clean up is easier. Particles can be avoided by careful racking and careful siphoning with a mesh bag wrapped around your racking cane.
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