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Old 06-21-2011, 02:21 PM   #11
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+1 for Yooper

I did an IPA that we called "The Three C's", kind of a take on the voyage of an IPA from England to India. We used three hop varieties. Centennial for bittering, Cascade as flavor hops and Crystal as aroma hops. Boil time was 90 minutes and I got nothing but rave reviews from people who sampled it. I don't know if it was just that it was free beer, but the people who sampled it are somewhat beer snobs or should I say connesiuers? Anyways, they really enjoyed it as did I. It really let out the citrusy/piney notes of the hops. We also dry hopped with Cascades for about a week before bottling it up. That recipe has become a standard to my stable of recipes. Part of what made it popular was the maltiness of the beer that gave balance to the amount of bitterness imparted by the overload of hops. If you want the recipe (it is all grain) feel free to pm me.


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Old 06-21-2011, 03:05 PM   #12
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I do llike what the marris otter malt brings to a beer so I've used it in my last two ipa's. My last ipa was an all Amarillo hops ipa with the same grain/malt bill that I posted here. I brewed an ipa with all summit hops once and I did a hop burst of 3oz with 20mins left in the boil and I still got some noticeable bitterness and great flavor and aroma but no oniony flavors that I was able to detect.
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Old 06-21-2011, 03:35 PM   #13
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I've been using a lot of summit lately and really like the complexity it brings. I FWH and dry hop with it. But I always pair it with something like cascade, amarillo, simcoe, centennial. I like the softer orange flavors to smooth out the strong grapefruit.

For IPA's I personally like to FWH and hop burst. Smooth bitterness with strong flavor and aroma, and no bite.
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