Chriso
Broken Robot Brewing Co.
Brewing an IPA today, I think. I'm still working on the grain bill, but it's not going to be anything fantastically unusual. So far I'm at 6# 2-row, 3# Munich... I'm still searching my grain boxes to see what else I have below 20L to add to this...... (Out of base malt till pay day) In short, though, I'm aiming for about a 1.055 wort, mashed low for fermentability.
My question, however, is this: I'm gonna use Simcoe and Amarillo, I'm thinking 1/2 oz each at 20" and at 5". I want to use some Pacific Gem in this too - I like the "blackberry" aromas I've been hearing about. I want to do 1/2 oz Pac Gem at 20 and 5 also.
20 Minute: 1/2 oz Simcoe, 1/2 oz Amarillo, 1/2 oz Pacific Gem
5 Minute: 1/2 oz Simcoe, 1/2 oz Amarillo, 1/2 oz Pacific Gem
Dry Hop: 1 oz Amarillo? 1 oz Pacific Gem?
-Should I even use a bittering hop? (I can, I have lots of Magnum. I could do 1 oz at 30 or even 60.) Or should I let the flavor/aroma shine through?
-Am I getting too crazy with this combination? Should I do Amarillo-Pac Gem or Amarillo-Simcoe and avoid tri-hopping it?
-My Simcoe is old, and a little "cheesy" smelling, but still distinctly hoppy. (I still have SOME faith in it.) Should I save it for an experimental recipe, and stick to "good" ingredients on this one? Or does this mean I should be using Simcoe for my bittering backbone?
-Should I be considering another variety entirely? This is what I have in stock:
This is probably going to be used for an IPA comp, so I want this to be good. I also want it to be unusual, that's where I'm going with adding the Pac Gem.
Thoughts? Suggestions? Input? Data?
My question, however, is this: I'm gonna use Simcoe and Amarillo, I'm thinking 1/2 oz each at 20" and at 5". I want to use some Pacific Gem in this too - I like the "blackberry" aromas I've been hearing about. I want to do 1/2 oz Pac Gem at 20 and 5 also.
20 Minute: 1/2 oz Simcoe, 1/2 oz Amarillo, 1/2 oz Pacific Gem
5 Minute: 1/2 oz Simcoe, 1/2 oz Amarillo, 1/2 oz Pacific Gem
Dry Hop: 1 oz Amarillo? 1 oz Pacific Gem?
-Should I even use a bittering hop? (I can, I have lots of Magnum. I could do 1 oz at 30 or even 60.) Or should I let the flavor/aroma shine through?
-Am I getting too crazy with this combination? Should I do Amarillo-Pac Gem or Amarillo-Simcoe and avoid tri-hopping it?
-My Simcoe is old, and a little "cheesy" smelling, but still distinctly hoppy. (I still have SOME faith in it.) Should I save it for an experimental recipe, and stick to "good" ingredients on this one? Or does this mean I should be using Simcoe for my bittering backbone?
-Should I be considering another variety entirely? This is what I have in stock:
This is probably going to be used for an IPA comp, so I want this to be good. I also want it to be unusual, that's where I'm going with adding the Pac Gem.
Thoughts? Suggestions? Input? Data?