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Old 06-23-2010, 12:55 PM   #1
MuddyMo
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Oct 2009
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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
wildwest450
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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
Yooper
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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!
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Old 06-23-2010, 03:48 PM   #4
SevenFields
 
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Another vote for Simcoe & Amarillo
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Old 06-23-2010, 03:54 PM   #5
509inc
 
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Glacier and Simcoe is my favorite

 
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Old 06-23-2010, 05:19 PM   #6
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S & A are a great combo! Hit 'em hard at flameout and dryhop!
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Old 06-23-2010, 05:43 PM   #7
machinelf
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I've also had excellent results with Simcoe and Centennial.

 
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Old 06-23-2010, 08:20 PM   #8
rayg
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Jan 2010
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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.

Ray
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Old 06-24-2010, 02:36 AM   #9
Lynux
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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.
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Old 06-24-2010, 02:38 AM   #10
weirdboy
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Have done Simcoe and Amarillo, Columbus, and Centennial. And probably some others I am forgetting right now. All tasty.

 
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