I have a 4 oz of columbus hops...

So I am thinking a single hop IPA. Most likely 3:1 ratio of sorghum and BRS but beyond that I'm clueless. Any suggestions?

Good idea. What kind of malt flavor are you looking for to balance the hops? Are you looking for a drier IPA or a sweeter, more full-bodied style?

I'm not sure about how columbus tastes...but drier would be good. Most if my beeers are more sweet.

I'd say columbus is similar to cascade and centennial, but a bit more earthy and resinous and slightly less aromatic. If you want a drier beer, 40% rice, 40% sorghum, 10% light-ish honey (not buckwheat) and 10% raw sugar will get the job done. Adding a few pounds of medium-toasted grains (I'd do rice, corn, or quinoa) would also be good. Don't forget to add a few oz of maltodextrin, and use a yeast like US-05 or S-33 (I've found both to mow through simpler sugars and give a very high attenuation).

I recommend a single hop ipa of around 60-70 ibus.

It's a great bittering hop. I love it.

I like the idea of 1 oz at 60, then 1oz each at 10, 5, and 0. Columbus really give that dank west coast hop flavor and aroma.

tonyc318 said:

I like the idea of 1 oz at 60, then 1oz each at 10, 5, and 0. Columbus really give that dank west coast hop flavor and aroma.

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I love Columbus. I like this schedule, but I'd go with .66 oz at 10, 5 and flameout. Save an ounce for dry hopping!

One thing I've read is to stay away from the 20-30 minute addition of Columbus as it can add an onion or garlic flavor.

I brewed a columbus pale ale that I just drained the kegs on and it was great. It was medium body, but not too sweet. At first I couldn't stand the aroma, it was too dank, but it faded after about a week and became a great beer. Below is the recipe I used:

8.5 lbs 2-row
.5 lbs of Carapils
.5 lbs of Crystal 60

Hops:
.5 oz @ 60
.5 oz @ 15
.5 oz @ 5
1 oz Dry Hop

WLP-1060 Cali Blend Yeast

I also suggest checking out this thread.... a good read on single hop IPA's.

https://www.homebrewtalk.com/f14/twelve-hopostles-154488/

Okay so this is what I have come up with, We Don't Give A Damn For the Whole State of Michigan, Columbus IPA (I know, I know, long title but I'm a Buckeye and every time I hear, see, read "Columbus" I think of my beloved alma mater).

I'm going to go extract only. My best IPAs have been extract only thus far so I think I will continue with that trend. I also want to try rice syrup solids since I've never used those, only brown rice syrup.

3.3lbs Sorghum Extract
1lb rice syrup solids
1lb candi syrup (clear)
8 oz maltodextrine

.5 oz @ 60
.5 oz @ 15
.5 oz @ 5
.5 oz @ 0 minutes

1 oz Dry Hop for 7 days in primary

S-33 yeast (which I have never used).

I think I will bottle with 1 cup of clover honey

I plan on brewing this in January-February and have it ready for Spring/Summer. Mainly because this weather lately can't be beat and my fun money is being spent out on the golf course.

Thoughts? Does that look like a good recipe for a columbus IPA?