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Old 01-31-2013, 07:44 AM   #11
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Originally Posted by dcp27
I'm kegging a pale ale with conan yeast this weekend and looking to do a IIPA with some of the cake. How's this sound?

5.5gal, OG: 1.09ish, IBUs: 120ish, SRM 7ish

15# 2-row (75%)
3# rye (15%)
0.5# Honey Malt (2.5%)
0.5# Viennna (2.5%)
1# sugar (5%)

2oz CTZ @60
2oz CTZ @30
2oz CTZ @5
2oz Amarillo @0
2oz Centennial @0
4oz Simcoe @0
2oz Amarillo @Dry Hop
1.5oz Centennial @Dry Hop
2.5oz Simcoe @Dry Hop
Conan slurry

mash @148F, ferment @64F
I don't know if I'd brew it, but I'd certainly want to drink some!

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Old 01-31-2013, 07:50 AM   #12
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Originally Posted by bobbrews
Trust me... It's gonna be fruity hop juice.
Is that a bad thing? I mean, the point of an iipa is to showcase hops, so wouldnt fruity hop juice be the ideal?

Fruity hop juice actually sounds kind of awesome imho...
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Old 01-31-2013, 01:50 PM   #13
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I've brewed fruity hop juice a couple times. It's awesome when you are new at brewing and you create something that tastes different. But it's more juice-like in flavor and less identifiable as beer. Especially when you start throwing in tons of Citra, Topaz, Amarillo, Galaxy, and similar fruity hops.

If someone gave me a glass of fruity hop juice before I knew anything about brewing, there would be no way I would believe it was beer I was drinking. I'm a total hophead, but I guess I prefer beer flavor with lots of hops. Not hop juice with little to no beery-ness.

You need to really think about the % of your additions (beginning, middle, late, dryhop) in order to have something like PtE. Brewing that way is definitely a craft. To produce something smooth and beer-like with tons of hop character, but not so much that it yield "juice".

The OP has the right idea, but may want to shift the hops around a bit and use less overall. Though I wonder how the higher OG (but similar FG as Pliny) will work here in the end if he were to brew as is. Thoughts? I think he needs more early & middle additions, and less late & dryhop additions.

Remember, PtE only uses 12.5 oz. total hops for about the same batch size in the fermenter:
-----(Hop Additions = 28% early, 14% middle, 28% late, and 30% dryhop)

So you will have hop juice if you're upping that to 20 oz. hops and follow something like:
-----(Hop Additions = 10% early, 10% middle, 40% late, and 40% dryhop)

The more hops added late, the more that fruity/juicy character will dominate. Not to mention he is ALSO using fruity Conan yeast. Pliny uses clean Cali yeast.
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