snarkattack
Member
So I'm planning a couple brews or my brother's rehearsal dinner this fall and he says he'd like an IPA. I want to pattern something along the lines of two of my recent commercial favorites, Oskar Blues Gordon and Lagunitas Lucky 13. I haven't found much info on the composition of either so I'm kind of flying blind.
I'm looking for: red, complex malt, spicy, big time hop character without pallate-crushing bitterness. How does this look?
10 lbs American 2-row
3 lbs malted rye
1 lb crystal 120
.5 lb chocolate rye
.5 lb victory malt
90 minute boil
1 oz Simcoe FWH
1 oz Amarillo 60 min
1 oz Amarillo 10 min
1 oz Simcoe Flameout
1 oz Amarillo Dry hop, 2 weeks
WLP023 Burton Ale or WLP051 California Ale V
BeerTools gives me:
OG 1.073, FG 1.018, 7.21% ABV
67.19 IBU
21.4 SRM
I'm pretty sure there's no rye in Gordon but I taste a little in Lucky 13, and I'm digging rye brews lately. Amarillo is specifically mentioned in OB's description of Gordon and it definitely comes through, along with a nice piney character. I'm toning down the alcohol a bit to keep it more quaffable and hopefully have something that will hit its stride at 8-10 weeks of aging.
Any feedback?
I'm looking for: red, complex malt, spicy, big time hop character without pallate-crushing bitterness. How does this look?
10 lbs American 2-row
3 lbs malted rye
1 lb crystal 120
.5 lb chocolate rye
.5 lb victory malt
90 minute boil
1 oz Simcoe FWH
1 oz Amarillo 60 min
1 oz Amarillo 10 min
1 oz Simcoe Flameout
1 oz Amarillo Dry hop, 2 weeks
WLP023 Burton Ale or WLP051 California Ale V
BeerTools gives me:
OG 1.073, FG 1.018, 7.21% ABV
67.19 IBU
21.4 SRM
I'm pretty sure there's no rye in Gordon but I taste a little in Lucky 13, and I'm digging rye brews lately. Amarillo is specifically mentioned in OB's description of Gordon and it definitely comes through, along with a nice piney character. I'm toning down the alcohol a bit to keep it more quaffable and hopefully have something that will hit its stride at 8-10 weeks of aging.
Any feedback?
