I'm drinking an IPA right now, and have a beer in the fermenter now that is strongly centennial/cascade with some chinook.
I have a hankering for HOPS. Big hops flavor and aroma, but something with a caramel malt backbone for fall drinking.
Here's what I am thinking for my next batch (10 gallons):
18 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 79.1 %
2 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 2 8.8 %
1 lbs 8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 6.6 %
12.0 oz Victory Malt (25.0 SRM) Grain 4 3.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.2 %
1.00 oz Columbus (Tomahawk) [13.80 %] - Boil 20.0 min Hop 6 14.3 IBUs
2.00 oz Simcoe [11.90 %] - Boil 15.0 min Hop 7 18.4 IBUs
2.00 oz Amarillo [10.10 %] - Boil 10.0 min Hop 8 12.5 IBUs
1.00 oz Columbus (Tomahawk) [13.80 %] - Boil 5.0 min Hop 9 4.7 IBUs
2.00 oz Amarillo [10.10 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [11.90 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
California Ale (White Labs #WLP001)
Dryhop with 4 ounces of the above hops (unsure right now which- I may like columbus with amarillo).
In my mind, the Munich malt and crystal malt bring a strong sense of "malt" to this, with a bit of sweetness. But the victory malt would bring some toasty notes, and the hopbursting should bring a huge hops flavor and aroma, to counter the sweet malt.
That's in my mind- but how's the idea look to you guys?
I have a hankering for HOPS. Big hops flavor and aroma, but something with a caramel malt backbone for fall drinking.
Here's what I am thinking for my next batch (10 gallons):
18 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 79.1 %
2 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 2 8.8 %
1 lbs 8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 6.6 %
12.0 oz Victory Malt (25.0 SRM) Grain 4 3.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.2 %
1.00 oz Columbus (Tomahawk) [13.80 %] - Boil 20.0 min Hop 6 14.3 IBUs
2.00 oz Simcoe [11.90 %] - Boil 15.0 min Hop 7 18.4 IBUs
2.00 oz Amarillo [10.10 %] - Boil 10.0 min Hop 8 12.5 IBUs
1.00 oz Columbus (Tomahawk) [13.80 %] - Boil 5.0 min Hop 9 4.7 IBUs
2.00 oz Amarillo [10.10 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [11.90 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
California Ale (White Labs #WLP001)
Dryhop with 4 ounces of the above hops (unsure right now which- I may like columbus with amarillo).
In my mind, the Munich malt and crystal malt bring a strong sense of "malt" to this, with a bit of sweetness. But the victory malt would bring some toasty notes, and the hopbursting should bring a huge hops flavor and aroma, to counter the sweet malt.
That's in my mind- but how's the idea look to you guys?