yard sale IIPA - questions about hop schedules

We're moving to Oregon in a few months, so I need to clear out my supplies. I was originally going to brew up an Imperial Stout for winter, but I have so many hops sitting here and I've been enjoying hoppy beers more and more lately, so I've settled on a lupulin fueled, sleep inducing IIPA. Would you take a look at the recipe below and help me decide how best to utilize those hops?

Specifically, I would like to know what you all think of mixing the english hops with the NW hops in the flavor/aroma "section". I like the left coast "c"-hop flavor, but I was kind of going for more of a hop complexity on this one, sort of like DFH60 but ramped up. I'm going to continuously hop for the last 30 minutes of the boil.


Imperial IPA


7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 43.1 %
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 43.1 %
1.00 lb Victory Malt (25.0 SRM) Grain 6.2 %
0.75 lb Rye, Flaked (2.0 SRM) Grain 4.6 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.1 %

Hops -

0.75 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 29.4 IBU
0.50 oz Summit [18.50%] (60 min) (First Wort Hop) Hops 28.5 IBU
1.00 oz Cascade [5.50%] (60 min) Hops 15.4 IBU
0.50 oz Cascade [5.50%] (30 min) Hops 5.9 IBU
0.50 oz Williamette [5.50%] (30 min) Hops 5.9 IBU
0.50 oz Cascade [5.50%] (15 min) Hops 3.8 IBU
0.50 oz Williamette [5.50%] (15 min) Hops 3.8 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 3.1 IBU
0.50 oz Goldings, East Kent [5.00%] (5 min) Hops 1.4 IBU
0.25 oz Amarillo Gold [8.50%] (5 min) Hops 1.2 IBU
0.50 oz Amarillo Gold [8.50%] (Dry Hop 7 days) Hops -
0.50 oz Goldings, East Kent [5.00%] (0 min) Hops -
0.50 oz Summit [18.50%] (Dry Hop 7 days) Hops -
0.75 oz Centennial [10.00%] (0 min) Hops -
1.00 oz Cascade [5.50%] (Dry Hop 7 days) Hops -


Est Original Gravity: 1.084 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 98.3 IBU
Est Color: 11.0 SRM


I've got more cascade and williamette + 2oz of Northern Brewer and a variety of noble hops (Saaz, perle, Liberty, Tett and Hersbrucker) that I left out entirely, in case you think I could or should add any of this somewhere. Thank for taking the time to look at this.

B

I like how that looks, I would add more Columbus (but that's just me).

How is your attenuation? Do you think you will hit the 1.020 FG? If so, that will definitely give you some residual sweetness (ala DFH).

I think I'll be using S-05 (or WLP-001) unless someone has a better idea. I was actually going to add a lb of piloncillo sugar (like brown sugar) just to dry it out a bit. I think I want this around the 1.015-1.018 range. Not to thick - not too dry. Mash advice would be welcomed too.

We use a lot of S-05 slurry, gives us a consistent 77-80% attenuation (similar/same stats as using it dry).

So, 77% attenuation will get you down to 19. I'd mash 148-150 for 75 mins. Wouldn't want to mash any higher, as you'll already have a bit of sweeteness with your FG around 18-20.

Then again, with that sugar addition - you'll get it down even lower. We just had a huge IIPA (1.105) finish at 20 and the sweetness is perfect in balancing out the hops (200+ IBU) and alcohol (12%).

Good luck, sounds tasty and way you slice it though!

what would happen if I pitched 1 packet each of S-04, S-05 and Nottingham (since that is what I have in my fridge for dry yeast)? would any one strain beat out the others or would i just get a blend of the different yeast profiles?

That's a good question! If I were to mix any of them it would be S05 and Notty as they are pretty much interchangable.

You probably want closer to two packets of dry yeast for an OG in the 1.090 range. Check Mr Malty for an accurate amount though.

snailsongs said:

what would happen if I pitched 1 packet each of S-04, S-05 and Nottingham (since that is what I have in my fridge for dry yeast)? would any one strain beat out the others or would i just get a blend of the different yeast profiles?

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