Then finish with a nice light keg hopping of Willamette, Fuggles, Simcoe, Galaxy, Summit, and Nelson Sauvin. Should be good! :cross:
Sorry that was not helpful. Just sounds like a lot of hops which might end up good, but I'm not sure you'll pick up the individual character of any of them. I'm afraid to ask about your grain bill!
I've used Columbus for late hop & dry hop in my IPA. Was pretty darned good to me.
JDFlow said:4 gallon batch...
8 lbs 2 row
.85 lbs munich
.4 lbs crystal 40
.25 lbs flaked barley
estimated og 1.056
Fermenting with washed 1056. Estimated ABV is 5.7 and I usually hit my numbers so that's probably what it'll be.
Any suggestions on the hop or grain bill? I'm not looking to get a crazy big beer here. I just have a few little bags of good hops I'd like to use before they're no good. I'm not an IPA fanboy but I like them and this will be my first attempt at brewing one. This is actually my first batch that I designed 100%.
I like the grain bill. It is a little light for an IPA but that's how I make mine because I like to drink more than two without going to sleep.
On the hops, any more than three hops and you're not going to really get individual flavors, my opinion only. Cascade and amarillo are great together for flavor and aroma. Sorachi might throw a twist in there. I'd leave the others out. Again, just my opinion.
Didn't mean to sound off earlier, thought I was funny. That's usually when I'm not.
Anyone ever dry hop with high alpha acid hops? I was reading that they can produce bad unwanted flavors but I don't understand how/why.
I recently dry hopped an APA with Pacific Gem (14%) and was definitely not pleased with the results. I guess it just depends on the hop you're using and of course your mileage may vary, but I'm letting this batch sit to allow the aroma/flavor to mellow out a bit.
ludomonster said:Dry hopping with high AA% hops reduces the amount of vegetal matter. As a result, you are less likely to get grassy notes. Also, there some high alpha hops that I would recommends using only as flavor, aroma or dry hops because of their scarcity, cost, and quality. Simcoe, Citra and Amarillo are all scarce and relatively expensive hops. You're better off with a cheaper bittering hop.
I hate that hop. Really unpleasant. I'll never use it again. A good example of a high alpha hop to NOT use for flavor/aroma, IMHO. I used the leftovers for bittering, though, with nice results.
Yeah man, I did a dual hop APA with Pacifica and Pacific Gem...it was all New Zealand. Anyways, the dryhopping didn't work out as planned. I just figured I had old hops or something because the aroma coming out of the carboy was garlicky/oniony. They've mellowed out a bit in the bottle, but still not something I would try again.
Yeah man, I did a dual hop APA with Pacifica and Pacific Gem...it was all New Zealand. Anyways, the dryhopping didn't work out as planned. I just figured I had old hops or something because the aroma coming out of the carboy was garlicky/oniony. They've mellowed out a bit in the bottle, but still not something I would try again.
That sounds like a crazy hop combo you got going for you. If you want to clean house go for it just to do it but I think you could spread some of those out for a couple of brews. But that might just be me, I only like to use a few hops so I can try and identify what each one brings me.
Just to play the contrarian here...I've really enjoyed beers I've made where I have used a mix of different hops - it seems to add additional complexity and makes the beer more interesting. Mixing hop profiles that are fundamentally similar is one way to do this - like using several different citrusy hops (Amarillo, Cascade, Centennial, etc). Another way to go, and one that I have really started using/thinking about is mixing different types of flavors - like using a single citrusy hop (say, Amarillo) and pairing it with something more on the "spicy" scale, like Saaz. I really liked the hop profile of one of my latest beers where I used Motueka, Saaz, and EKG. Of course, there is certainly a law of diminishing returns and it is possible to just muck the whole thing up with too many different hops.
Clearly, there's nothing wrong with using a single hop in a beer (for various reasons), but it can also be wonderful to play with multiple hops to generate a novel "hop experience".
Enter your email address to join: