My two cents, I've brewed this a few times as well, but have changed the yeast instead of the hops. It was interestingly contrasted using Conan and London ale. I don't think I would mess with the hops personally.
Made this last year and thinking of brewing again, but with different hops. Thinking of keeping the malt bill the same but changing the hops up a bit using Calypso for bittering and El Dorado and Citra in place of the Simcoe and Amarillo. Any thoughts?
I agree the OP recipe is great, I really have no complaints with it, I'm just looking for more of an orange/lemon citrus character. The amarillo should provide it's orange/tropical fruit aroma and flavor while the El Dorado will give some candied orange/lemon/cherry.
I'm more or less looking to head in the direction of Stone's Delicious IPA, no really clone it, with a little less bitterness, not that Delicious is all that bitter. They used Lemon Drop and El Dorado in that and I like the aroma and flavor of it. A lot of descriptions make Lemon Drop and Amarillo seem close to each other. I would have to order Lemon Drop as LHBS doesn't carry them and I'm looking to brew this weekend and Lemon Drop are running at around $3/oz unless you buy in bulk and Amarillo is $1.79, I'm knocking about $3 off ingredients. I already have plenty of El Dorado so no concerns on that one.
Yep, I bottle. I most likely would dryhop in primary using a hopbag. Perhaps that process is less than ideal. Admittedly part of me likes the idea of not messing with the beer after brewday (until bottling). I believe I'll just brew as per the OP and let the chips fall where they may - its clearly a fantastic brew!
Good question - I have typically thrown in loose although have started to employ a hopbag. My Simcoe pale ale is delicious but the dryhop aroma (using hopbag) has faded. I will likely dryhop in primary w/bag as per the OP. Can't wait to be off tomorrow - brewday! :rockin:One question. Dry hopping in primary (I have done this before and it works), do you toss the hops in loose?
Going to put this brew on my short list to brew by the end of the year, just have a few questions.
What temperature is good for fermenting this beer, and how long are you fermenting? Cold crash and gelatin finings after dry-hop? I will be bottling.
If I don't use US-05 I am considering 1056 or 1272. Anyone have feedback with these yeasts that they've tried in this recipe?
How about the bitterness, I am showing 60.7 IBU's copying the exact recipe in Beersmith. Has anyone cut this back? If I am going to cut it back to 45-50 IBU's should I only adjust the 60 minute bittering hop to accomplish this?
Thanks, can't wait to brew this!
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