Schnitzengiggle
Well-Known Member
Alright, my brewing has been sporadic to say the least this past year. I have definitely fallen of the curve.
Anyhow, I have my coffee stout recipe down and my Belgian Wit recipe down. Really struggling with making a good IPA. I have not made one since I started water adjustments, and began using a pump and whirlpooling and all that jazz.
However, I have not been able to make a decent IPA prior.
So I am seeking some advice/opinions on hopping schedules for an IPA.
Here is my grainbill (11 gallon batch):
11.25lbs Pale Ale malt
11.25lbs Maris Otter
1lb5.3oz Munich
1lb5.3oz crystal 40L
Here is my water profile:
Ca 112
Mg 18
Na 16
SO4 256
Cl 51
CaCo3 58
Alk 48
RA -43
SO4:Cl 5.0
I have a pound of Belma & Citra (leaf), and Columbus, Magnum, Willamette and Bravo (pellet. So, Hops aren't an issue when working within these varieties.
Help me with a hopping schedule, Belma and Citra are reserved for flavor, aroma, and dry hopping.
What are your thoughts?
Anyhow, I have my coffee stout recipe down and my Belgian Wit recipe down. Really struggling with making a good IPA. I have not made one since I started water adjustments, and began using a pump and whirlpooling and all that jazz.
However, I have not been able to make a decent IPA prior.
So I am seeking some advice/opinions on hopping schedules for an IPA.
Here is my grainbill (11 gallon batch):
11.25lbs Pale Ale malt
11.25lbs Maris Otter
1lb5.3oz Munich
1lb5.3oz crystal 40L
Here is my water profile:
Ca 112
Mg 18
Na 16
SO4 256
Cl 51
CaCo3 58
Alk 48
RA -43
SO4:Cl 5.0
I have a pound of Belma & Citra (leaf), and Columbus, Magnum, Willamette and Bravo (pellet. So, Hops aren't an issue when working within these varieties.
Help me with a hopping schedule, Belma and Citra are reserved for flavor, aroma, and dry hopping.
What are your thoughts?