Maddbobbs
Member
Playing around with the first beer that I want to have ready for the spring, and wanted to get a little feedback.
I was looking around at some different recipes, and wanted to try a bit of a Smoked IPA. My ideal would be to have a subdued smokiness underneath the flavor of hops and spice.
Here is the current recipe I am working with:
11# Briess Pale
1# Weyermann Smoked
1# CaraHelles (for head retention - and to be honest, chosen for the 'Hell' tie in to the peppers instead of basic carapils)
1# Briess Crystall 20L
1oz Summit Mash Hop
60 min -
.5 oz Mt Hood
1 oz Horizon
30 min -
.5 oz Mt Hood
.5 oz Horizon
Flameout -
1oz Summit
Ferment 10-14 Days with WLP01 CA Ale Yeast @ aprox. 64F.
Dry Hop in Secondary - for 12 days
1oz Simcoe
2oz Summit
Dry 'Pepper' for 5 days with 6 grams of deveined/seeded habaneros.
Current thoughts are that the hops might dominate in this recipe, and the smokiness might be a totally moot point...
Also, pepper ratio for this 5 gallon batch size?!? Thoughts on that? I will char them to add a little more smokiness, then soak in vodka and add the whole concoction and strain out the peppers later.
Thanks for any and all feedback!!
I was looking around at some different recipes, and wanted to try a bit of a Smoked IPA. My ideal would be to have a subdued smokiness underneath the flavor of hops and spice.
Here is the current recipe I am working with:
11# Briess Pale
1# Weyermann Smoked
1# CaraHelles (for head retention - and to be honest, chosen for the 'Hell' tie in to the peppers instead of basic carapils)
1# Briess Crystall 20L
1oz Summit Mash Hop
60 min -
.5 oz Mt Hood
1 oz Horizon
30 min -
.5 oz Mt Hood
.5 oz Horizon
Flameout -
1oz Summit
Ferment 10-14 Days with WLP01 CA Ale Yeast @ aprox. 64F.
Dry Hop in Secondary - for 12 days
1oz Simcoe
2oz Summit
Dry 'Pepper' for 5 days with 6 grams of deveined/seeded habaneros.
Current thoughts are that the hops might dominate in this recipe, and the smokiness might be a totally moot point...
Also, pepper ratio for this 5 gallon batch size?!? Thoughts on that? I will char them to add a little more smokiness, then soak in vodka and add the whole concoction and strain out the peppers later.
Thanks for any and all feedback!!