Trying to turn my existing Irish Red into a West Coast Amber Ale
I'm going to be moving soon, and I recently bought 2# of hops (Centennial and Amarillo) from HopsDirect. Now I realize I have more hops than batches I will be able to brew before I move, so I'm trying to use up my hops. And before you start recommending I just save the hops until I can brew again, my life is going to be quite up in the air for awhile due to moving and starting a business (a bakery! woo yeast!) so I don't really want to drag them across state lines only to find in 6-12 months they're not worth using. Even though I have them in oxygen barrier bags (but not purged of air).
Okay, so one thing I thought about doing is altering an Irish Red I have in the primary. It's pretty much fermented out by now. Here's what it is NOW:
9# Maris Otter
.5# Crystal 80
.5# Crystal 40
4oz flaked barley
2oz eng choc malt
2oz eng roast barley
I brewed this beer for my wife who likes malty, caramelly beers. However, she doesn't drink too much, and I'm quite a hop head, so here's what I want to do:
-Rack off 2.5gal and bottle as is.
-Take 1pint of water and boil 5g Amarillo pellets (7.5%) for 15 mins
-Add another 5g Amarillo at flame out and steep covered
-Cool this hoppy pint of water
-Add it to the rest of the Irish Red, along with 7g Amarillo dry hops
-Age 7 more days and bottle.
I calculate that the addition of 1pint of water will dilute the OG to 1.0485 and the FG to 1.016. ABV should be around 4.3%. Accounting for the increase in volume, the AA%, and the boil time, the extra Amarillo should add about 6 IBU. This makes the Amber Ale look like:
IBU ~ 25
BU/GU = .52
Is everything I'm proposing feasible/valid/delicious/bonerific?