HBT > Help make my next beer!

I am looking to make an PA/IPA with a fairly hoppy aroma/flavor but not overly bitter. The grains I have are crushed and mixed together so this is the grain bill I'll go with:

10 lbs 2-row
.75lbs Crystal 40L
.75 lbs Honey malt

And yeast:
White Labs 001

I'm currently thinking:

1oz Warrior (pellet) FWH
1oz Citra (whole) @ 10 min
1oz Citra (whole) @ 5 min
1-2 oz Citra (whole) dry hop

I don't have beersmith here with me so I'm not exactly sure what that would look like. Here are the other hops I have on hand:

5 oz Warrior (pellet)
4 oz Nugget (pellet)
4 oz Citra (pellet)
6 oz Citra (whole)
4 oz Centennial (pellet)
4 oz Styrian Golding (pellet)
4 oz Sterling (pellet)
1.5 oz Cascade (pellet) but probably using this to dry hop a cascade/mo SMaSH.

So what does HBT think in terms of hop schedule, mash temp, ferment temp, etc. My thoughts so far: I was thinking about mashing around 153. Maybe a little lower as I'm not a huge fan of malty beers. I will be fermenting @ 66-68* F in my freezer (I tend to have the temp controller set at about 62*, which I assume means the beer is probably about 67* in the carboy). Won't be able to brew until this weekend, but I will keep this thread updated if some good suggestions come in!

Also thought about using only citra. Anyone have any luck with citra fwh? 60 min addition? Or just stick to everything under 20 for citra?

1.5lbs of crystal is a lot, so I'd mash at 148 or so, or just add some sugar to help dry it out. Warrior is a fine bittering hop, but isn't usually regarded as having much flavor, so if you want to use it, just put it in for 60 minutes instead of FWH. I don't know what kind of hop profile you're looking for, so I don't know what to say other than that I think you should at least double the late additions. If you want to go all-Citra, the I'd say to use ALL your Citra. But blending in Nugget, Centennial and maybe Sterling would be nice too.

^ Thanks! I want it to have a strong flavor/aroma. Big fan of the citrusy hops. I added some more hops, here is what I have now:

Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 60 min
End of Boil Volume 6.76 gal Brewhouse Efficiency: 70.00 %

Est Original Gravity: 1.053 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 51.8 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.5 SRM

Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.0 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.5 %
12.0 oz Honey Malt (25.0 SRM) Grain 3 6.5 %
0.50 oz Warrior [13.70 %] - Boil 60.0 min Hop 4 21.1 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
0.25 oz Centennial [10.00 %] - Boil 15.0 min Hop 6 3.8 IBUs
0.25 oz Citra [15.60 %] - Boil 15.0 min Hop 7 6.0 IBUs
0.25 oz Centennial [10.00 %] - Boil 10.0 min Hop 8 2.8 IBUs
0.25 oz Citra [15.60 %] - Boil 10.0 min Hop 9 4.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 103.1 IBUs
0.50 oz Citra [15.60 %] - Boil 5.0 min Hop 114.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 2.0 min Hop 122.6 IBUs
1.00 oz Citra [15.60 %] - Boil 2.0 min Hop 134.1 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49
ml] Yeast 14-
1.00 oz Centennial [10.00 %] - Dry Hop 10.0 Days Hop 150.0 IBUs
1.00 oz Citra [15.60 %] - Dry Hop 10.0 Days Hop 160.0 IBUs

Also going to reduce the mash temp to 148*.

Thoughts?

Just got some magnets and a computer fan to put together a stir plate for my starter. Can't wait to get this going. I may switch out the warrior hops for Nugget to try something a little different and add some more late additions? Would love some more input.

At 60 minutes, Nugget and Warrior are pretty interchangeable. Used late, Nugget has a nice herbal/earthy quality. I'd simplify the hop schedule, because I don't want to keep track of all those late additions and think you'd get pretty much the same beer if you add your hops at 60,15,0 and dry. If it were my beer, I would add around 12oz table sugar at flameout; use 2oz each of Centennial and Citra at 15 and the same at flameout, then dry hop with a couple oz of the whole citra for 4-5 days. This will give you a fruity/citrus IPA with an OG of 1.060. If you want a more complex hoppiness, spread 2-3oz of Nugget or Styrian Goldings through your late hops. 8-10oz of hops will absorb a lot of wort; if you boil them in a paint strainer bag, you can squueze a lot of that wort back into your beer.

Here's my revised recipe (didn't get to brew it last weekend, but trying to do it this weekend). I'm still debating on the table sugar, only because I've never done that before. Does it affect taste at all or just the OG/Alc. content? I decided based off the above to simplify a few things and hopburst it instead of adding a fwh or 60 min addition. Any other critiques are welcome!

Also - I'm having trouble getting the IBUs within the pale ale range when using so much hops as noted above. Am I using a different IBU calculation than you? I use beersmith and it is set to the Tinseth method. (Note also below I updated the total IBUs but removed the individual ones because I changed the hop schedule and the individual IBUs for the hop additions don't appear on the app on my phone). Thanks for the replies!

Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 60 min
End of Boil Volume 6.76 gal Brewhouse Efficiency: 70.00 %

Est Original Gravity: 1.053 SG
Estimated Alcohol by Vol: 5.85 %
Bitterness: 52.8 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.5 SRM

Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.0 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.5 %
12.0 oz Honey Malt (25.0 SRM) Grain 3 6.5 %
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 6
0.50 oz Citra [15.60 %] - Boil 20.0 min Hop 7
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 8
1.00 oz Citra [15.60 %] - Boil 10.0 min Hop 9
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop
1.00 oz Citra [15.60 %] - Boil 1.0 min Hop
1.0 pkg California Ale (White Labs #WLP001) [35.49
ml] Yeast 14-
1.50 oz Centennial [10.00 %] - Dry Hop 10.0 Days Hop
1.50 oz Citra [15.60 %] - Dry Hop 10.0 Days Hop
Mash temp 148*-150*F.

Thoughts?

Oh! Forgot another detail. I will be using a 1L starter as well, based off beersmith calcs. I only added this because I want to show off my stir plate I made this weekend.

::Shameless self promotion plug::

The table sugar will boost the og/abv. If used in place of malt, it will ferment out 100%, giving a dryer finish. If you're happy with an APA, then there's no need for the sugar. Extra alcohol isn't really a big plus for me, so I'd take the same path. I don't know which IBU formula is on the software I use. If you want the IBUs lower, you can move the 20 minutes to 15 or the 10 to 5, etc... The general opinion is that late IBUs aren't as noticeable as early ones, even if the software says otherwise, so you may be ok where you are.

kingwood-kid said:

The table sugar will boost the og/abv. If used in place of malt, it will ferment out 100%, giving a dryer finish. If you're happy with an APA, then there's no need for the sugar. Extra alcohol isn't really a big plus for me, so I'd take the same path. I don't know which IBU formula is on the software I use. If you want the IBUs lower, you can move the 20 minutes to 15 or the 10 to 5, etc... The general opinion is that late IBUs aren't as noticeable as early ones, even if the software says otherwise, so you may be ok where you are.

Click to expand...

Thanks for all your input! I still haven't brewed this (had to make a blueberry beer for the gf this weekend as her birthday is coming up...) so I will probably get to it this weekend (finally!). I will post updates in case anyone is interested...