jmprdood
Well-Known Member
- Joined
- Nov 5, 2011
- Messages
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Been scouting around trying to figure out how to use my left over hops for this year. Figured an IPA would be in order.
I'm looking at an extract batch w/ a 60 minute, 3 gallon boil and a target OG of around 1.050-60 (half the extract to start other half at flameout to minimize carmelization) . I'm looking for about 60 IBUs when all is said and done, something balanced.
I have (all pelletized);
3oz of Willamette (5%)
3oz of Summit (15%)
3oz of Clusters (7%)
I've seen a couple of threads in my search that suggest using the Summit as a late addition and possibly the Clusters as the bittering hop.
Maybe something like this:
A couple oz of clusters in the first 20 minutes for bittering
1 oz of summit in the last 20 minutes
and 1 oz Willamettes near flameout for aroma
Not sure about dry hopping.
Any help from you brew scientists out there is greatly appreciated.
Happy holidays. Cheers!
I'm looking at an extract batch w/ a 60 minute, 3 gallon boil and a target OG of around 1.050-60 (half the extract to start other half at flameout to minimize carmelization) . I'm looking for about 60 IBUs when all is said and done, something balanced.
I have (all pelletized);
3oz of Willamette (5%)
3oz of Summit (15%)
3oz of Clusters (7%)
I've seen a couple of threads in my search that suggest using the Summit as a late addition and possibly the Clusters as the bittering hop.
Maybe something like this:
A couple oz of clusters in the first 20 minutes for bittering
1 oz of summit in the last 20 minutes
and 1 oz Willamettes near flameout for aroma
Not sure about dry hopping.
Any help from you brew scientists out there is greatly appreciated.
Happy holidays. Cheers!