Imperial IPA recipe

I'm looking for a terrific Imperial IPA recipe that doesn't use Simcoe or Amarillo hops (these are getting too hard to find!). Any suggestions?

GusG said:

I'm looking for a terrific Imperial IPA recipe that doesn't use Simcoe or Amarillo hops (these are getting too hard to find!). Any suggestions?

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I just bought some from Morebeer.com...

Simcoe, Warrior, Amarillo... I couldn't find Simcoe there by searching their site, but when i searched google for 'Simcoe hops' then clicked 'shopping results', there it was!!!

They really are incredible in a good IPA.

http://morebeer.com/view_product/17756

GusG said:

I'm looking for a terrific Imperial IPA recipe that doesn't use Simcoe or Amarillo hops (these are getting too hard to find!). Any suggestions?

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Just use other readily available American hop varieties.

Columbus, Centennial and Cascade quickly come to mind. Ahtanum is a nice aroma hop if you can find it.

Use the Columbus heavily for bittering, and LOTS of Centennial and Cascade near the end.

15 lbs. Two-Row Pale malt
1/2 lb. British Light Crystal malt
1/2 lb. Medium Crystal malt
1 1/2 oz. Columbus hops (bittering)
1 oz. U.S. Goldings hops (flavoring)
1/2 oz. Willamettes hops (finishing)
1/2 oz.Willamettes hops (dry hop in fermenter)
1 cup light brown sugar (end of boil)
1 pkg. Burton water salts
Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
Liquid - White Labs California V, California Ale, Dry English or Wyeast #1272, #1056
1 pkg. Bru-Vigor (yeast food)

OR IF USING EXTRACT

8 1/2 lbs. light malt extract
2 lbs. Two-Row Pale malt
1/2 lb. Cara-pils malt
1/2 lb. Medium Crystal malt
1 1/2 oz. Columbus hops (bittering)
1 oz. U.S. Goldings or Cascades hops (flavoring)
1/2 oz. Willamettes hops (finishing)
1/2 oz.Willamettes hops (dry hop in fermenter)
1 cup light brown sugar (end of boil)
1 pkg. Burton water salts
Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
Liquid - White Labs California V, California Ale, Dry English or Wyeast #1272, #1056
1 pkg. Bru-Vigor (yeast food)

HARDHEAD said:

1 1/2 oz. Columbus hops (bittering)
1 oz. U.S. Goldings hops (flavoring)
1/2 oz. Willamettes hops (finishing)
1/2 oz.Willamettes hops (dry hop in fermenter)

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No offense, but I have more hops in my Pale Ale than that. Try:

3oz Columbus @60
1oz Centennial @15
1oz Cascade @10
1oz Centennial @5
1oz Cascade@0
1oz Centennial@0

Dry hop with 2-3oz total of Cascade and Centennial.

Keep the malt-bill simple.

15lbs 2-row
A pound or two of Vienna, Munich or Victory
12oz or less of Crystal 40 or 60
And add 1/2-1lb of sugar to help keep the FG low.

That should give you a sure fire winner.

Single-hop Columbus is tasty.