Originally Posted by Jcoz
So I've brewed this and am enjoying some of the first brews out of the keg. It's tasty, but it's VERY, and I mean VERY grapefruity....I had some variances to the recipe, like using WLP 007 for yeast @65-66ish..So I know there are some fruity esters in there that were my fault for not leaving it at 63 for long enough...and using chinook in there in lieu of simcoe.
I'm wondering that if my preferences are more towards an earthy/piney IPA (part of my move to the chinook hops), what adjustments should I make? This was also not bitter enough, but I think that's partially because of how I added the hops, I think I may need a more structured process to have an idea of what I need to correct my process on this. I guess I'll be looking at changing up the hops schedule more and going with WLP 001 or with Pacman here as well.
That being said this is maybe the best beer I have made overall. I modified my water for it and I wonder if turning the knob a bit on the the sulfate/chloride ratio might do some good as well.
Chinook is pretty citrusy- maybe the combo is overwhelmingly grapefruit?
I'd go with all of the warrior (or magnum or whatever you have for bittering) at the 60 minute mark, since you want more bittering, and use the flavor/aroma additions at 15/10/5/0 instead of continuous. That might make it easier for you, and still give you the feel of continous hopping.
If you want less grapefruit, instead of a clone of DFH, how about using magnum or warrior for bittering, and then using centennial and simcoe for the flavor and aroma? Or willamette with chinook?