a few weeks ago i bought a 1 pound bag of cascade hops so i could dry hop a BB kit IPA. i only used 1 oz of the hops at the time. but i didnt think about proper storage, i thought i could get ahold of a vacuum sealer, but was wrong so i stuffed the remaining hops into two gallon size zip bags and threw it in the freezer, i knew this wouldnt keep fresh long so i then decided to use the entire 15oz of remaning hops in my very first own recipe. i am a chef, so i decided that i could just go into my local brew store and just kinda grab some random grain, extract, and make my brew my way. which is exactly how i learned to cook. i admit, though, that i do not have a firm grasp on much of the math involved, the guy at the store assured me that the grains and extract i grabbed would result in at least a 9% abv beer, which i thought would be necessary for such a hoppy beer. after talking to him and deciding that i would put the vast majority of the hops near the end as well as 2oz dryhopping in order to keep the bitterness down. but after i brewed the beer i decided to download beersmith 2 and plug in the numbers. now maybe i dont know how to use it, but it says im looking at a 5% beer with 103 IBU. here is the recipe i created, i fully understand that it may be offensive to some of you, but im trying to get predictions on what you all think i may come up with in three weeks when this thing hits the keggerator, cause this is for fun, and if i have to choke down some nasty beer once in a while, then at least i learned something in the process. im just gonna list the ingredients as they appear on the packages, i dont know what a lovibond is, but ill write it down for you.
2 packets of dry ale yeast
1lb belgian pilsen malt, lovibond 1.5
1lb victory 6row lovibond 25
1lb pale ale malt lovibond 1.25
1lb plain white DME
3.3lb light LME
15oz Cascade Hops
4tbl clover honey
all the grain was steeped at 155 f for 20 minutes.
the extracts and maltodextrin were added at the same time as soon as the boil started rolling.
hop additions were as follows:
2.5oz, 10 minutes
1.5oz, 10 minutes
1oz, 10 minutes
1oz, 1 minute
0.1oz per minute for 20 minutes, 2oz total (honey added on last minute)
wait 6 minutes
2oz, 2 minutes
3oz, 1 minute
the final 2oz will be dryhopped for the last week in the secondary.
it took me 1 hour and 3 minutes to get the wort to 90 degrees f. i re hydrated the yeast per packet directions and added both packets. bubbling started in 34 hours or so. the og was 0.053.
Thanks for taking the time to check this out for me and letting me know what you think.