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Old 07-26-2012, 09:28 PM   #21
Yooper
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Do you have a water report? "Very soft" doesn't really mean that much. I use RO water and use less than 10 grams of gypsum in a 5 gallon batch of IPA, so something is wonky!


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Old 07-27-2012, 01:02 PM   #22
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Quote:
Originally Posted by bobbrews

Post-boil warm aroma steep (my way) is done like this:

1) Quickly cool wort after boil to 160 F. Do not add flameout hops.
2) Remove wort chiller and rely on a slow-working ice bath for the rest of your cooling.
3) Add your post-boil hops for a warm aroma steep from 160-ish to 65 F during the course of 20-30 min.
4) Rack and ferment as usual.
I will have to try this method. Thanks for sharing. When describing taste and aroma of hops, I believe that each person will have a difference of opinion. I had a friend sample a recent IPA that was bittered with Summit and finished/keg hopped with Citra. She told me it smelled like pineapple. I got grapefruit. I guess each person is different. I am partial to a few hop varieties when it comes to my APA styles.



 
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Old 07-27-2012, 01:18 PM   #23
bobbrews
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I brewed an IIPA with Columbus for bittering, and Summit and Citra late. I got both pineapple and grapefruit, along with orangey notes. Discerning subtle flavors/aromas can be like looking at a cloud pattern to discern what images you see. Everyone may sense something different until they communicate what they sense to the other person and it becomes a collective realization.

 
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Old 07-27-2012, 01:43 PM   #24
JasonToews
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I agree, hop bursting is the way to go! 5 minute mark for an ipa i usually throw in like 3-4oz at the 5 minute mark, you get a huuuuge aroma/bitterness! Also dry hop, that combo together creates a deadly ipa.

 
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Old 07-27-2012, 02:26 PM   #25
Eddiebosox
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Quote:
Originally Posted by Yooper View Post
Do you have a water report? "Very soft" doesn't really mean that much. I use RO water and use less than 10 grams of gypsum in a 5 gallon batch of IPA, so something is wonky!
I could very well be putting too much in. here is my water report:

http://www.dcwater.com/news/publicat...eport_2012.pdf
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Old 07-27-2012, 02:30 PM   #26
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So based on the info from the thread, maybe this would be a better way to go:


Water Prep
Amt Name Type # %/IBU
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)

Mash Ingredients
Amt Name
12 lbs Pale Malt (2 Row) US 76.2 %
2 lbs Vienna Malt (3.5 SRM) 12.7 %
8 ounces Caramel/Crystal Malt - 60L (60.0 SRM)

Boil Ingredients
Amt Name Type
1.00 oz Citra [13.90 %] - Boil 60.0 min Hop 42.4 IBUs
1.00 oz Amarillo [4.70 %] - Boil 20 min Hop 11.0 IBUs
1.00 oz Amarillo [4.70 %] - Boil 15 min Hop 10.0 IBUs
1.00 oz Cascade [6.20 %] - Boil 10 min Hop 11.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining
1.00 oz Amarillo [6.20 %] - Boil 5 min Hop 7.9 IBUs
1.00 oz Amarillo [4.70 %] Boil 5 min Hop 5.2 IBUs

at flame out:
1.00 oz Cascade [6.20 %] - Boil 5.0 min Hop 3.8 IBUs
1.00 oz Amarillo [6.20 %] - Boil 0.0 min Hop 0.0 IBUs
0.50 oz Citra [12.00 %] - Boil 0.0 min Hop 0.0 IBUs

Dry hop a mix of Amarillo and cascade
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Old 07-27-2012, 02:32 PM   #27
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Although I'm still curious about using Perle, because my favorite IPA, Rogues yellow snow, uses Amarillo and Perle, which doesn't seem to style for an IPA (the Perle that is).
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Old 07-27-2012, 02:41 PM   #28
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Quote:
Originally Posted by JasonToews View Post
I agree, hop bursting is the way to go! 5 minute mark for an ipa i usually throw in like 3-4oz at the 5 minute mark, you get a huuuuge aroma/bitterness! Also dry hop, that combo together creates a deadly ipa.
good idea. Another question: Do you add hops loose or uyse nylon hop bags? I use bags but fir huge additions like this i will mainly just dump them in. I loose wort to the trub that's created but thats no biggie.
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Old 07-27-2012, 06:23 PM   #29
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Based on your water report, here is what I would do. It's very technical, so if you get confused on some details, don't hesitate to ask. Go to themadfermentationist.com and do to your water exactly what he does to his for a hoppy beer, as he's a fellow DC-ite.

I am drinking an IPA that tastes almost exactly like grapefruit pith. I used Simcoe, Chinook and Columbus in heavy doses, almost all of it as a post-boil steep. If you use a bag, you won't get quite as much out of the hops (it helps to move the bag around every few minutes), but you can wring a surprising amount of very hoppy wort out of it at the end.

 
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Old 07-27-2012, 06:54 PM   #30
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Quote:
Originally Posted by kingwood-kid View Post
Based on your water report, here is what I would do. It's very technical, so if you get confused on some details, don't hesitate to ask. Go to themadfermentationist.com and do to your water exactly what he does to his for a hoppy beer, as he's a fellow DC-ite.

I am drinking an IPA that tastes almost exactly like grapefruit pith. I used Simcoe, Chinook and Columbus in heavy doses, almost all of it as a post-boil steep. If you use a bag, you won't get quite as much out of the hops (it helps to move the bag around every few minutes), but you can wring a surprising amount of very hoppy wort out of it at the end.
good site. seems like he just puts in 5 grams. A local bar in teh area (smtih commons os doing their monthly homebrew session on their back patio Saturday. Ill ask around there what people do to get that hoppy flavor. But the suggestions here have been helpful.


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