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Old 01-14-2012, 12:23 PM   #11
unionrdr
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I agree. Add the 5 minute addition to the 15 minute one & it'll taste better. I used 4.5oz of hops in 3 additions in mine,1.5oz each @ 25mins,16:50,& 8:30 left in the boil. I used Columbus,Nugget,& Cascade. The remaining .5oz of each in a 1 week dry hop for 6oz total.


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Old 01-14-2012, 10:36 PM   #12
oswaldoSinCity
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So, perhaps I could scale back the Chinook (maybe, just .75 oz at 60 minutes?) and give the Amarillo more time (so, 20-15 min?).

I don't have any brewing software, but I'll check out that Brewtarget program ASAP.

Everyone is bringing up things I forgot to think about - IBUs, especially.

Thanks!



 
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Old 01-14-2012, 10:45 PM   #13
unionrdr
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You're welcome. Glad to help get the wheels turnin again!
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Old 01-14-2012, 11:18 PM   #14
Skelator
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imho thats a bit too much crystal for that much malt. i think it may impart too much of a caramel sweet flavor. Personally, i use about 5-10%, youre almost at 15%.

 
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Old 01-15-2012, 01:10 AM   #15
BrewMU
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Oct 2011
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Quote:
Originally Posted by chickypad View Post
sounds yummy to me as is! although you can probably see by my user description that my tastes go toward the overly hopped ales. Amarillo is good stuff.
Bingo - looks good, but I'd probably dry hop the Amarillo, a-la Hop-Head Red.

 
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Old 01-15-2012, 06:15 AM   #16
HopLife
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Quote:
Originally Posted by Skelator View Post
imho thats a bit too much crystal for that much malt. i think it may impart too much of a caramel sweet flavor. Personally, i use about 5-10%, youre almost at 15%.

I agree. This might be a little sweet. In the long run you might try something more like this:

1/4 # crystal 20
1/4# crystal 60
1/2 # Munich (I prefer Vienna though)

The munich should help give a little malt flavor without the sweetness that the crystal can leave behind.

Don't be afraid of other malts. Biscuit malt and Honey malt can also be worked into an IPA recipe with great success.

Try this one...let it mature...make a detailed assessment of what you like and don't like and then try again. This recipe is close enough that I think you should only make moderate changes each brewday. Cheers!


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