troutab81
Well-Known Member
I had Troegs Nugget Nectar last night and am hooked. I have experimented several IIPAs/IPAs with my own recipe, and after some tweaking of others clones recipes of it, heres what I came up with. I love the fruity and sweetness of the Hopslams and Nugget Nectar. Always gotten great advice from the HBT community, so please let me know your thoughts... if I am way off, something looks wrong, etc.:
90 Min Boil
5 Gal Batch
OG - 1.077
FG - 1.018
IBU = 86
10 Lbs Breiss Pilsner Light Extract
2.5 Lbs Vienna Malt
2.5 Lbs Munich 10L Malt
1 oz Nugget - 90 min
1 oz Simcoe - 45 min
1 oz Warrior - 30 min
1 oz Tomahawk - Hop Back (Technique Below)
1 oz Palisade - Hop Back (Technique Below)
1 oz Palisade - Dry Hop 14 days
1 oz Simcoe - Dry Hop 14 days
Wyeast 1056 or Danstar Nottingham
Steep grains at 152 for 30 min in 3 Gal. Add LME and water to bring to 4 Gal pre boil. Follow hop schedule for 90 minutes. Pitch yeast at 70 Deg and add approx 2.5 water to bring total volume to 5 Gal..., primary for 10 days, add both ounces of hops for Dry hop 14 days.
HOP BACK (read this somewhere): Add hops to french press coffee maker. Add boiled wort to the press and let the hops steep for approx 60 min. Let wort cool to room temperature and add to primary with yeast/rest of wort.
Couple of questions:
Which yeast and why?
Want to get the most out of the hops and see this as a poor mans hop back. Would this be beneficial over just adding them at the end of the boil?
Which part of this is giving that fruity/sweet profile I get out of Hopslam and Troegs? Most of my IPAs come out dry.
What tweaks would you make?
90 Min Boil
5 Gal Batch
OG - 1.077
FG - 1.018
IBU = 86
10 Lbs Breiss Pilsner Light Extract
2.5 Lbs Vienna Malt
2.5 Lbs Munich 10L Malt
1 oz Nugget - 90 min
1 oz Simcoe - 45 min
1 oz Warrior - 30 min
1 oz Tomahawk - Hop Back (Technique Below)
1 oz Palisade - Hop Back (Technique Below)
1 oz Palisade - Dry Hop 14 days
1 oz Simcoe - Dry Hop 14 days
Wyeast 1056 or Danstar Nottingham
Steep grains at 152 for 30 min in 3 Gal. Add LME and water to bring to 4 Gal pre boil. Follow hop schedule for 90 minutes. Pitch yeast at 70 Deg and add approx 2.5 water to bring total volume to 5 Gal..., primary for 10 days, add both ounces of hops for Dry hop 14 days.
HOP BACK (read this somewhere): Add hops to french press coffee maker. Add boiled wort to the press and let the hops steep for approx 60 min. Let wort cool to room temperature and add to primary with yeast/rest of wort.
Couple of questions:
Which yeast and why?
Want to get the most out of the hops and see this as a poor mans hop back. Would this be beneficial over just adding them at the end of the boil?
Which part of this is giving that fruity/sweet profile I get out of Hopslam and Troegs? Most of my IPAs come out dry.
What tweaks would you make?