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Old 09-18-2012, 04:07 PM   #11
bighorn_brew
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Quote:
Originally Posted by BreezyBrew
Can anyone tell me why this isn't a real thing? Personally, I'd love to drink a super hoppy 5.5% beer.
Im doing this kinda beer right now. Based very closely on the "bitter american" clone recipe. With a couple mods/subs.

12 gallon batch
14 lbs golden promise
20 oz munich
8 oz crystal 10-20
8 oz crystal 30-40
8 oz crystal 120

1.5 oz g. Magnums 60 mins
2 oz amarillo 20 mins
4 oz simcoe tossed in during last 15 mins every 1 min
Off top of my head og was 1.043ish and ibus 50ish

Split into 2 so4 in one and wy1007 in other, we will see.......

 
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Old 09-18-2012, 04:17 PM   #12
bighorn_brew
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Correction, 14 lbs golden promise i believe, on phone and cant edit original post.


Thanks to the poster below with the tip....

 
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Old 09-18-2012, 05:47 PM   #13
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*I have an all extract recipe I call BuckIPA listed in the recipe section. It has 4.5oz of 3 different hops in the boil for flavor,& 1.5oz of the 3 for a 1 week dry hop. It has a color simular to DFH with ABV of 5.86%. It also had a light toastiness to the malt character besides the bready maltiness part. Adding 2-3 more ounces to the recipe would be quite hoppy indeed,but might bury the maltiness.
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Old 09-18-2012, 08:13 PM   #14
ShinyBuddha
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Quote:
Originally Posted by bighorn_brew
Correction, 14 lbs golden promise i believe, on phone and cant edit original post.
If you're using the app, long press your post to edit.

 
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Old 09-18-2012, 08:54 PM   #15
Newmanwell
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Perhaps a lower attenuating yeast would help with the malt/hops balance. WLP011 is first that comes to mind. It's a clean yeast and 65-70% attenuation. WLP002 is also lower attenuating yeast but puts out a lot of fruit.
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Old 09-18-2012, 08:58 PM   #16
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Then there are yeast that lean towards either maltiness or hoppiness that attenuate well too. But balancing ingredients is the bigger part of it. The right yeast brings it all together.
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Old 09-20-2012, 07:56 PM   #17
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Okay, to follow up on this idea... I am currently brewing a "session IPA" using BYO's Pliny the Toddler, with a few tweaks. The hops are VERY dominate. Here's what I brewed:

5.5 gal

3.5 lbs MO
3.5 lbs 2-row
1.0 lb CaraPils
0.5 lb sucrose

0.75 oz Warrior 60 mins (16AA)
0.75 oz Galena 10 mins (12AA)
0.75 oz Cascade 10 mins (6.2AA)
0.75 oz Cascade 0 mins (6.2AA)

Safale US-05

Single-infusion mash @ 152.5 F 60 mins
90 min boil
Actual OG = 1.046
After 5 days fermentation (today) = 1.008 (~5% abv)
IBU estimate = 67

It tastes awesome. It's dry, with only a hint of sweetness, and a strong hop punch, especially with the Cascades. The malt is light on the tongue, almost like an American Lager, but the hops dance through unimpeded and there's no nasty, cloying crystal malt "scotch" flavors. The MO contributes noticeable but gentle toastiness and compliments the Cascade pine.


 
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Old 10-05-2012, 06:29 PM   #18
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Quote:
Originally Posted by grimstuff
Okay, to follow up on this idea... I am currently brewing a "session IPA" using BYO's Pliny the Toddler, with a few tweaks. The hops are VERY dominate. Here's what I brewed:

5.5 gal

3.5 lbs MO
3.5 lbs 2-row
1.0 lb CaraPils
0.5 lb sucrose

0.75 oz Warrior 60 mins (16AA)
0.75 oz Galena 10 mins (12AA)
0.75 oz Cascade 10 mins (6.2AA)
0.75 oz Cascade 0 mins (6.2AA)

Safale US-05

Single-infusion mash @ 152.5 F 60 mins
90 min boil
Actual OG = 1.046
After 5 days fermentation (today) = 1.008 (~5% abv)
IBU estimate = 67

It tastes awesome. It's dry, with only a hint of sweetness, and a strong hop punch, especially with the Cascades. The malt is light on the tongue, almost like an American Lager, but the hops dance through unimpeded and there's no nasty, cloying crystal malt "scotch" flavors. The MO contributes noticeable but gentle toastiness and compliments the Cascade pine.
Sold! Now if I only was an AG brewer :-/
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Old 10-05-2012, 06:38 PM   #19
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Huh. That's less hops than I use. Mines a hair darker,but still has a nice backbone against the Columbus,cascade,& nugget hops I used. Interesting that the lighter malt lets less hops punch through & still give some malty backbone.
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Old 10-05-2012, 06:42 PM   #20
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Quote:
Originally Posted by grimstuff View Post

3.5 lbs MO
3.5 lbs 2-row
1.0 lb CaraPils
0.5 lb sucrose


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Whats going on with the carapils and sucrose? They seem like they are used for the exact oppossite reasons: one for more body, the other for less... couldn't you decrease the carapils and not use the sucrose? Im confused at this combo

 
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