I brewed 10 gallons yesterday. It was going to be two dogfish head IPA's, one with Wyeast American Ale and one with Wyeast American II.
Well.. I was also teaching some friends how to brew, so I made a few changes. On the first batch I decided not to bother continuously hopping.. I wanted to keep things simple for them and also didn't want to bother with hop sludge. This obviously completely changes the recipe so I figured I was just making a house IPA at this point and said f@ck it. This is what I ended up doing for the first batch:
8lbs DME
1lb Crystal 40
.5oz Warrior (60 min)
.5oz Warrior (35 min)
.5oz Amarillo (35 min)
.5oz Simcoe (30 min)
.5oz Simcoe (20 min)
[dry hopping to come]--suggestions?
Wyeast American II
Original Gravity: 1.074
Now here's where it got interesting. I let the other guys choose the hop schedule on the second batch. They got excited about the prospect of a double IPA... and I let them do what they want. Except I didn't change the malt quantity, so there's not going to be any more fermentables in this hoppier version than in the first one. Here's what they ended up choosing:
8lbs DME
1LB Crystal 40
2oz Simcoe (60 min)
2oz Warrior (20 min)
2.5oz Amarillo (7.5 min)
Wyeast American Ale
[Dry hop?.. I'm assuming when you don't have a late addition hop in an IPA, dry hopping is pretty much essential?]
So I think what I ended up with was two very different house IPA's. I haven't been brewing long enough to look at a recipe and tell if it's completely unbalanced.
*Aeration and 1L starters were used. Both primaries are fermenting VERY well ~ 72 deg.
So what do you guys think? Dry hopping suggestions? What about adding additional fermentables to the secondary in the hoppier batch to balance the bitterness? With the high OG.. maybe it will be balanced?
Thanks!
Well.. I was also teaching some friends how to brew, so I made a few changes. On the first batch I decided not to bother continuously hopping.. I wanted to keep things simple for them and also didn't want to bother with hop sludge. This obviously completely changes the recipe so I figured I was just making a house IPA at this point and said f@ck it. This is what I ended up doing for the first batch:
8lbs DME
1lb Crystal 40
.5oz Warrior (60 min)
.5oz Warrior (35 min)
.5oz Amarillo (35 min)
.5oz Simcoe (30 min)
.5oz Simcoe (20 min)
[dry hopping to come]--suggestions?
Wyeast American II
Original Gravity: 1.074
Now here's where it got interesting. I let the other guys choose the hop schedule on the second batch. They got excited about the prospect of a double IPA... and I let them do what they want. Except I didn't change the malt quantity, so there's not going to be any more fermentables in this hoppier version than in the first one. Here's what they ended up choosing:
8lbs DME
1LB Crystal 40
2oz Simcoe (60 min)
2oz Warrior (20 min)
2.5oz Amarillo (7.5 min)
Wyeast American Ale
[Dry hop?.. I'm assuming when you don't have a late addition hop in an IPA, dry hopping is pretty much essential?]
So I think what I ended up with was two very different house IPA's. I haven't been brewing long enough to look at a recipe and tell if it's completely unbalanced.
*Aeration and 1L starters were used. Both primaries are fermenting VERY well ~ 72 deg.
So what do you guys think? Dry hopping suggestions? What about adding additional fermentables to the secondary in the hoppier batch to balance the bitterness? With the high OG.. maybe it will be balanced?
Thanks!