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Old 06-23-2010, 12:55 PM   #1
Oct 2009
Kansas City, MO
Posts: 63

Hello all. I have been a big fan of the HBT forums since I started home brewing in March of 2009, but this is my first time posting a question.

For my first attempt at an all grain, I recently brewed this SMaSH recipe.

8 lbs. Maris Otter Pale Ale Malt
2 lbs. Maris Otter Crystal
.5 lbs. Flaked Barley
1 lbs. Corn Sugar
1 oz. Simcoe (Pellets, 12.2 %AA) boiled 70 min
2 oz. Simcoe (Pellets, 12.2 %AA) boiled 20 min
1 oz. Simcoe (Pellets, 12.2 %AA) boiled 1 min
1 oz. Simcoe (Whole 12.2 %AA) dry-hop
Yeast : Fermentis US-05 Safale (two 11.5g packs)

Brewing notes:
Deathbrewer's stove top partial mash method. Mashed Maris Otter base malt and flaked barley at 155 for 70 minutes; The crystal was steeped in a separate pot due to kettle volume limitation. Sparged mashed grains in bottling bucket with 170deg to bring the total kettle volume up to 6.25 gal. Pre-boil gravity 1.042, post boil 1.055.
+ Primary for 14 days; temp range 60-65F;
+ Secondary for 7d; 1oz dry-hop; same temp
+ Final gravity 1.012
Primed with corn sugar

I was very happy with virtually every aspect of the beer. The Simcoe flavor aroma was up front and glorious, but the grassy notes linger too long in the finish. For my next attempt I want to focus on the hops with the goal of dialing back the grassy finish and replacing it with a dry and cleansing hop bitterness.

While there is an abundance of information on individual hops and their flavor profiles, there comparatively little guidance how to mix and match varieties to achieve a particular flavor profile, which is interesting considering the wide range of flavors that can be found.

So, how would you change the hops ingredients in this recipe in order to get a more traditional hop bitterness in the finish without spoiling that fantastic Simcoe flavor and aroma?

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Old 06-23-2010, 01:00 PM   #2
Registered User
Dec 2007
Posts: 9,043
Liked 173 Times on 158 Posts

Amarillo and Simcoe are a match made in heaven. One of the best IPA pairings of all time.
I use an ounce of Amarillo @60, an ounce of [email protected], and an ounce of both at flameout.


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Old 06-23-2010, 01:19 PM   #3
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,553
Liked 7918 Times on 5543 Posts

I agree- simcoe and amarillo are awesome together.

I mix up .5 ounce of both and add them together for flavor and aroma additions, as well as dryhop with both!
Broken Leg Brewery
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Old 06-23-2010, 03:48 PM   #4
SevenFields's Avatar
May 2009
Topeka, KS
Posts: 756
Liked 10 Times on 8 Posts

Another vote for Simcoe & Amarillo
Tap 1: Galaxy IPA
Tap 2: Bourbon Honey Brown Ale
Primary 1: Centential Blonde
Primary 2: Belgian IPA
Bottled: American Barleywine
On Deck: Torpedo IPA

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Old 06-23-2010, 03:54 PM   #5
509inc's Avatar
Jan 2010
Posts: 1,149
Liked 55 Times on 49 Posts

Glacier and Simcoe is my favorite

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Old 06-23-2010, 05:19 PM   #6
Licensed Sensual Massage Therapist.
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Feb 2008
Reed City, MI
Posts: 31,098
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S & A are a great combo! Hit 'em hard at flameout and dryhop!
Day after day, it reappears. Night after night my heartbeat shows the fear. Ghosts appear and fade away. Come back another day.

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Old 06-23-2010, 05:43 PM   #7
Sep 2009
Cairo, WV
Posts: 317
Liked 12 Times on 9 Posts

I've also had excellent results with Simcoe and Centennial.

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Old 06-23-2010, 08:20 PM   #8
Jan 2010
Posts: 354
Liked 14 Times on 13 Posts

You are using 3 oz in the flavor additions, anytime you use
a lot of hops in the flavor addition you run the risk of grassy
or vegetal flavors. Hops are in part just leaves and if you
boil a huge amount of green leaves of any kind in water you
will get those flavors.

I try to keep my flavor additions to 1/2 oz, dry hopping 1 oz.
I would in your recipe use the highest AA% hop you can,
like 15% magnum, and use that for 60 min bittering, then
use 1/4 oz Simcoe at 20 min and 1/4 oz at 1 min.

Zymotechnia Fundamentalis
Ask not for whom the beer twangs; it twangs for thee.

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Old 06-24-2010, 02:36 AM   #9
Mar 2008
St. Louis
Posts: 59
Liked 5 Times on 5 Posts

Simcoe and Amarillo are very tasty. I also like Simcoe with Columbus and Cascade.

You pretty much can't go wrong with Simcoe and any other citrusy American hop.
"A good brew will quench the parched soul"

P - :-(
C - Flanders in Port Barrel
On Tap - BVIP, Brown Ale, Cider, Rye Saison, IPA
Bottled - Barleywine, Mead, Wit Wine, Flanders Red
On deck - Lambic

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Old 06-24-2010, 02:38 AM   #10
May 2009
Los Angeles
Posts: 8,216
Liked 491 Times on 396 Posts

Have done Simcoe and Amarillo, Columbus, and Centennial. And probably some others I am forgetting right now. All tasty.

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