DanOmite
Well-Known Member
I have been working on a west coast IPA recipe and I would like to know what you guys think. I am going for a Green Flash IPA meets Bells Two Hearted Ales (Midwest, I know...) kind of ale. I really enjoy smoothness of the Bells IPA and the nice mouth feel after taking a sip / gulp. However, I would like more of an initial hop kick from my beer, which I think the Green Flash IPA delivers.
Anyways, my hop schedule is based off most of the Bell's clones I have found. The hop selection is based off all the good reviews I have read about Amarillo hops (I also know they are used in a lot of Green Flash brews) and that Columbus hops are like centennial hops, but on steroids (or so I have read online).
Ingredients for a 3 gallon batch:
Malt
4.8 lb Extra Light DME
Specialty Grains
1.2 lb Vienna Malt
0.3 lb Crystal 20L
0.3 Cara-Pils / Dextrine
Extra Stuff
1 tablespoon Irish Moss
Hops
0.4 oz Columbus (60 minutes)
0.6 oz Amarillo (60 minutes)
0.2 oz Columbus (15 minutes)
0.4 oz Amarillo (15 minutes)
0.2 oz Columbus (5 minutes)
0.4 oz Amarillo (5 minutes)
0.2 oz Columbus (1 minutes)
0.4 oz Amarillo (1 minutes)
Yeast
White Labs California Ale v
SOP
Mash at 150-155F for 30 minutes
According to beer tools this brew hits about 62 IBU (I was aiming for 60-75). I am hoping the extra Columbus hops at the beginning of the boil will had that kick that I want. I want to avoid any lingering grassy aftertastes, because I want this beer to be crisp. I have read that Columbus hops can be very "pungent", so if anyone has any experience with Columbus hops let me know if I am using them correctly.
Any suggestions would be apprectiated.
Anyways, my hop schedule is based off most of the Bell's clones I have found. The hop selection is based off all the good reviews I have read about Amarillo hops (I also know they are used in a lot of Green Flash brews) and that Columbus hops are like centennial hops, but on steroids (or so I have read online).
Ingredients for a 3 gallon batch:
Malt
4.8 lb Extra Light DME
Specialty Grains
1.2 lb Vienna Malt
0.3 lb Crystal 20L
0.3 Cara-Pils / Dextrine
Extra Stuff
1 tablespoon Irish Moss
Hops
0.4 oz Columbus (60 minutes)
0.6 oz Amarillo (60 minutes)
0.2 oz Columbus (15 minutes)
0.4 oz Amarillo (15 minutes)
0.2 oz Columbus (5 minutes)
0.4 oz Amarillo (5 minutes)
0.2 oz Columbus (1 minutes)
0.4 oz Amarillo (1 minutes)
Yeast
White Labs California Ale v
SOP
Mash at 150-155F for 30 minutes
According to beer tools this brew hits about 62 IBU (I was aiming for 60-75). I am hoping the extra Columbus hops at the beginning of the boil will had that kick that I want. I want to avoid any lingering grassy aftertastes, because I want this beer to be crisp. I have read that Columbus hops can be very "pungent", so if anyone has any experience with Columbus hops let me know if I am using them correctly.
Any suggestions would be apprectiated.