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Old 11-23-2009, 11:07 PM   #1
godspunk32
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Sep 2008
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Hello All-
I am brewing a Stone IPA Clone tomorrow with the following recipe:

Grain Bill

13 lbs. - 2 Row Pale Malt
1/2 lb. - Crystal Malt (10L)
1/2 lb. - Crystal Malt (20L)
Hop Schedule

1 oz - Magnum (75 Min.)
1 oz - Centennial - at Flameout
2 oz - Centennial - Dry Hop in secondary
Yeast

White Labs California Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/Boil

Mash at 150° to 152° for 60 min.
Sparge as usual
Boil for 75 minutes (remember to compensate your water if you normally do 60 min boils)
Cool and ferment at 66° to 68°

My question is this...I've got an ounce of Challenger hops in the freezer from another batch that I never made...

Would these be a good addition at 60 minutes to boost the IBUs? Beersmith says that it'll get me up to 66 IBUs, but I've never just added something that wasn't in a recipe before, so I'm asking the good people of HBT.

JR

 
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Old 11-23-2009, 11:12 PM   #2
cheezydemon3
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There is a reason they also make the RUINATION

That would be to the good brother!

Fire away.

 
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Old 11-23-2009, 11:21 PM   #3
Berkbeer
 
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I love adding things to recipes - only way to improve is to experiment throw em in. I would use some as later maybe 10 or 15 minutes to increase aroma complexity
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Old 11-23-2009, 11:33 PM   #4
dunnright00
 
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Quote:
Originally Posted by Berkbeer View Post
I love adding things to recipes - only way to improve is to experiment throw em in. I would use some as later maybe 10 or 15 minutes to increase aroma complexity
Agreed on the later part. But I like aroma...
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Old 11-23-2009, 11:34 PM   #5
godspunk32
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Sep 2008
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Looks like it's a good idea, and damn if I don't like Ruination!

So...perhaps 3/4 oz out 60 minutes, then 1/4 oz at 15 minutes?

JR

 
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Old 11-24-2009, 01:02 AM   #6
alexdagrate
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I think you should add as much hop to that recipe as possible.

4 ounces total just doesnt match up in my mind with how hoppy that beer tastes.

 
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Old 11-24-2009, 01:39 AM   #7
s3n8
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Quote:
Originally Posted by alexdagrate View Post
I think you should add as much hop to that recipe as possible.

4 ounces total just doesnt match up in my mind with how hoppy that beer tastes.
4oz in an IPA is pretty average, but I dont like the timing of the OP's recipe. I like lots of late addition hops, but the recipe listed is pretty far tipped to the late addition. I would do something like this:

1 oz - Magnum (75 Min.)
1 oz - Centennial - 20 min
1 oz - Centennial - 5 min
1 oz - Centennial - Dry Hop in secondary

If you still want to use your Challenger, I am afraid I cant really advise when I would use them, as I never have. I don't even know if it is a bittering or aroma hop, read up and let adventure be your guide.

 
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Old 11-24-2009, 02:39 AM   #8
thisjrp4
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Challenger is a great flavor / aroma hop that gives a very spicy aroma. I'd use it as a 10 minute addition to spice things up.

 
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Old 11-24-2009, 02:49 AM   #9
waldoar15
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I love dry hopping my IPA with Amarillo.

 
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Old 11-24-2009, 03:03 AM   #10
Grizzlybrew
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Quote:
Originally Posted by thisjrp4 View Post
Challenger is a great flavor / aroma hop that gives a very spicy aroma. I'd use it as a 10 minute addition to spice things up.
Sorry, I have to disagree. I made an all-challenger IPA as my first SMASH and it's barely drinkable. Everyone that has tried has made the same face.

Maybe add it as a bittering, but do not try to get any flavor/aroma from it, especially in a West-Coast ale.

If you want to add some flavor/aroma, I would use Amarillo. I've seen it listed in several Stone clones.
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perhaps a line of single hop IPA's - there's so many new hops out there!!!

 
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