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Old 03-14-2013, 03:02 PM   #11
Jayhem
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Dec 2011
Culpeper, VA
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Quote:
Originally Posted by Svarrogh View Post
Ok, next time I'll go with 8oz minimum

What do you think about this? Never used NS before so i'm wondering is the ratio 1:1:1 good for those hops.

1oz Amarillo [10,00 %] - Boil 5min
1oz Simcoe [12,00 %] - Boil 5min
1oz Nelson Sauvin[11,00 %] - Boil 5min

1oz Amarillo [10,00 %] - Aroma Steep 20,0 min
1oz Simcoe [12,00 %] - Aroma Steep 20,0 min
1oz Nelson Sauvin [11,00 %] - Aroma Steep 20,0 min

1oz Amarillo [10,00 %] - Dry Hop 7,0 Days
1oz Simcoe [12,00 %] - Dry Hop 7,0 Days
1oz Nelson Sauvin [11,00 %] - Dry Hop 7,0 Days

1,0 pkg Safale American (DCL/Fermentis #US-05)
That should give you huge hop flavor and aroma. What about bitterness (IBU)? Generally your total IBU's in an IPA would need to be around 1:1 for your starting gravity (for 1.060 OG you would want around 60 IBU's).

I am about to brew a red IPA using Simcoe, Amarillo and Cascade in equal parts. I have not personally tried Nelson Sauvin but I hear it is good.
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Old 03-14-2013, 05:56 PM   #12
Svarrogh
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Apr 2011
Vukovar, Croatia
Posts: 17
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Forgot to add, I'll use 60min magnum addition to get 60 IBU. The rest is for aroma and flavor. So, your next brew will be like mine I did just with lot more hops? 1oz of each? Thanks mate

 
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Old 03-14-2013, 06:06 PM   #13
Jayhem
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Dec 2011
Culpeper, VA
Posts: 2,640
Liked 279 Times on 225 Posts


Quote:
Originally Posted by Svarrogh View Post
Forgot to add, I'll use 60min magnum addition to get 60 IBU. The rest is for aroma and flavor. So, your next brew will be like mine I did just with lot more hops? 1oz of each? Thanks mate
Pretty much!

I find that a 60 min bittering addition for 80% of the IBU's and then 2oz at 10 min, 2oz aroma whirlpool as you cool the wort and then 2oz dry hop for 5 gallons comes out nice! You really can't go wrong with a combination of Amarillo and Simcoe, this is a very tasty combination.
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Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

 
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Old 03-14-2013, 06:15 PM   #14
Svarrogh
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Apr 2011
Vukovar, Croatia
Posts: 17
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Thanks alot I have to brew this again ASAP! Thank you for your answers and help

 
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Old 03-14-2013, 06:31 PM   #15
Jayhem
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Dec 2011
Culpeper, VA
Posts: 2,640
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One idea I have heard may help preserve some of the aroma flavor is to actually put a hop bag with a couple more ounces of hops in your keg to help it preserve that hoppy flavor as you drink the beer!

Also, just my personal observation: If you cold crash/gelatin your beer after primary fermentation and once it settles mostly clear, then dry hop...the beer seems to absorb more aroma from the hops without them binding to yeast in suspension which then settle and take your aroma with them! I'm going to do this on the Citra/Cascade hopped Pale Ale I have in fermenters right now to see how much of a difference it makes.

- J
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Next up: Amber Ale
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Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

 
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Old 03-14-2013, 07:11 PM   #16
Svarrogh
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Apr 2011
Vukovar, Croatia
Posts: 17
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Yeah. I did a research about gelatine and clear beer and how they effect on hop aroma. The best thing as you said is to put dry hops on clear beer. So I'll do cold crash until beer is clear and then put my dry hops into keg at low temperature. This time i wont use any gelatine finings. Lowering the temperature will slow extracting hop flavor and aroma but I hope I'll get much smoother aroma. I'll wait for at least 2 weeks. I know that BrewDog do that with they beers. I'll try and let you know!

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