I was at the LHBS yesterday with the intent of buying the ingredients to make a milk stout. Then I saw they had amarillo and simcoe hops in stock! So I called an audible on the line and decided to make an IPA instead. I hadn't picked out a recipe or anything, so I kind of winged it on the fly. The LHBS had a limit of one package of simcoe and one package of amarillo per customer. So tell me what you guys think.
OG = 1.066
FG = 1.016
ABV = 6.55%
IBU = 59
SRM = 7.5
Batch size = 5 gal
Yeast = Wyeast 1056 American Ale Yeast
Ingredients
11 lbs Pale 2-Row
1 lb Crystal 25L
1 lb corn sugar added at flameout
1 oz Cascade (60)
1 oz Chinook (15)
1 oz Cascade (5)
1 oz Citra (0)
1 oz Cascade (0)
1 oz Amarillo (0)
1 oz Simcoe (dry hop 7 days)
1 oz Amarillo (dry hop 7 days)
1 oz Citra (dry hop 7 days)
Light infusion mash at 152 F, batch sparge
I interested in input particularly for the hop schedule. I would like it to have a strong citrus flavor and aroma to it. Given my limited amount of amarillo and simco hops I want to make sure I'm using them the best I can. Should I leave them for flameout and dry hopping, or should I bump them up to the flavoring?
OG = 1.066
FG = 1.016
ABV = 6.55%
IBU = 59
SRM = 7.5
Batch size = 5 gal
Yeast = Wyeast 1056 American Ale Yeast
Ingredients
11 lbs Pale 2-Row
1 lb Crystal 25L
1 lb corn sugar added at flameout
1 oz Cascade (60)
1 oz Chinook (15)
1 oz Cascade (5)
1 oz Citra (0)
1 oz Cascade (0)
1 oz Amarillo (0)
1 oz Simcoe (dry hop 7 days)
1 oz Amarillo (dry hop 7 days)
1 oz Citra (dry hop 7 days)
Light infusion mash at 152 F, batch sparge
I interested in input particularly for the hop schedule. I would like it to have a strong citrus flavor and aroma to it. Given my limited amount of amarillo and simco hops I want to make sure I'm using them the best I can. Should I leave them for flameout and dry hopping, or should I bump them up to the flavoring?