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Old 12-12-2012, 04:48 PM   #11
Odin_Brews
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Are you going to use some flame out hops or dry hop? At 90 IBU I would probably throw in a couple ounces toward the last ten minutes of the boil and couple oz dry hop, but then I do love hoppy beers!



 
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Old 12-12-2012, 04:51 PM   #12
Chris7687
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Odin - I might up the 5 minute addition to 0.5 ounce of Cascade. Still debating on what to dry hop with, probably will be whatever I have on hand and open at the time. This is a 2.5 gallon recipe, so not trying to put to many hops into the batch! 90 IBU's is a pretty hefty IPA as it is. Love my hoppy beers too!



 
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Old 12-12-2012, 04:56 PM   #13
Jayhem
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I think MO malt is a waste on a hoppy IPA especially with those speciality malts in there.
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Old 12-12-2012, 04:58 PM   #14
ksbrain
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IMO you need a lot more late hops. A quarter of an ounce of hops will disappear in 90 IBU. Assuming the Amarillo is a 20 minute flavor addition and the Cascade is a 5 minute addition as you mentioned, I would do an ounce of each, then cut down the Columbus as needed to hit your target IBU. Dry hop with all three, like a half ounce each.

 
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Old 12-12-2012, 06:14 PM   #15
Chris7687
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Wouldn't 1.5 ounces in dry hopping be pretty potent? I usually dry hop with only a ounce for 5 gallons.

Also, I know this is a side note thing but does anyone get a nasty haze to their beer after dry hopping with pellets? I have clear beers after fermentation, but the last two pales I dry hopped with have a very thick (wheat looking) haze to them now.

 
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Old 12-12-2012, 06:53 PM   #16
Yooper
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Quote:
Originally Posted by Chris7687 View Post
GrogNerd - Thanks for the advice.

I think I am going with the combination of the advices.

6 lbs - MO
12 oz - Vienna
8 oz - Carared
5 oz - Melanoiden
4.8 oz - Caramel 120

Est. OG - 1.091
SRM - 14.1

Hops:
1 oz Columbus (12.0 AA) @ 70.2 IBUS
0.5 oz Amarillo (8.5 AA) @ 19 IBUS
0.25 Cascade (5.5 AA) @ 1.6 IBUS
Total IBUS: 90.8.... Did I mention this was an Imperial Red IPA!!

Going to make the brew this week, bottle in January, and give a report towards the end of January.
That's an awful lot of melanoiden malt. It's "intensely malty"- a ramped up Munich malt, and I would seriously consider leaving it out. If you really want intense malt aroma, you could use a bit, but I only use about 4 ounces in a 5 gallon batch in beers I want a huge malty aroma in.

As far as hopping, I'd cut the bittering hops and amp up the late hops.

Like this:
.35 ounce bittering (or to 40-50 IBUs with this addition)
.5 ounce 15 minute
.5 ounce 10 minute
.5 ounce 5 minute
.5 ounce flame out
Dryhop with 1 ounce.
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Old 12-12-2012, 06:56 PM   #17
bferullo
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Quote:
Originally Posted by Chris7687 View Post
Wouldn't 1.5 ounces in dry hopping be pretty potent? I usually dry hop with only a ounce for 5 gallons.

Also, I know this is a side note thing but does anyone get a nasty haze to their beer after dry hopping with pellets? I have clear beers after fermentation, but the last two pales I dry hopped with have a very thick (wheat looking) haze to them now.
Its an IPA isn't it? Unless you are going for english style? I have used 2 oz in 5 gallons before. basically because i had them left over. it came out good. All depends on what you are looking for.

 
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Old 12-13-2012, 03:02 PM   #18
Chris7687
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Definitely don't want this to be a malty IPA. Already messed up on the last IPA I made and it was way to malty and not enjoyable. I want to get a decent red color, but still remain in the BJCP IIPA style (8-15 SRM and no maltiness or sweetness!!). See what I have now.

6.5 pounds of Maris Otter
12 oz Vienna
8 oz Carared
1.5 oz Crystal 120L
1.5 oz Chocolate Malt

.75oz Colombus @ 60 mins (50.5 IBU)
.25oz Colombus @ 50 mins (16.0 IBU)
.25 Amarillo @ 15 mins (5.9 IBU)
.25 Amarillo @ 10 mins (4.3 IBU)
.25 Cascade @ 5 mins (1.5 IBU)
.25 Cascade @ 0 mins (1.5 IBU)

Dry hop with an ounce. Cascade or Amarillo? Debating...

Also, open to yeast recommendations. I don't want anything fruity. Was just thinking US-05.

Also, how do you guys copy you BeerSmith recipes to the forum? Typing it out manually is a PIA!!

 
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Old 12-13-2012, 03:19 PM   #19
GrogNerd
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Quote:
Originally Posted by Chris7687 View Post
Also, how do you guys copy you BeerSmith recipes to the forum? Typing it out manually is a PIA!!
from the list of recipes, preview window, select "plain text" and cut-n-paste here. i usually paste it into a text file first, then delete the "type" (I think the forum members can figure out it's a grain or hop or yeast) and #

you can also "save" to an html file, if you want to add it to a webpage/blog, like I do here on my brewdays
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Old 12-13-2012, 03:27 PM   #20
Jayhem
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Quote:
Originally Posted by Chris7687 View Post
Definitely don't want this to be a malty IPA. Already messed up on the last IPA I made and it was way to malty and not enjoyable. I want to get a decent red color, but still remain in the BJCP IIPA style (8-15 SRM and no maltiness or sweetness!!). See what I have now.

6.5 pounds of Maris Otter
12 oz Vienna
8 oz Carared
1.5 oz Crystal 120L
1.5 oz Chocolate Malt
If you don't want to taste the malt I would not use Crystal or Chocolate malt. My black IPA has nothing but Carafa III and pale malt in it but I also put in 8 oz of C-80 and 2 oz of chocolate malt (in 5 gal) and it is still too malty/chocolate/sweet for an IPA! I still like it but it's amazing how malty it tastes for being 87 ibus.

If you retain the chocolate and crystal at least shoot to mash the grain at 149F to keep more fermentable sugars in the wort. My black IPA mash was about 154F which is part of why mine is too malty/sweet.


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