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Old 10-08-2007, 12:41 AM   #1
DarinB
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Brewed today - before the Packer game of course... ;o)

I wanted to brew an IPA (my first)...after much research and pondering, I came up with the following recipe. I started out with BYO's all grain recipe for DFH 90 minute IPA - made an attempt at converting it to a partial mash recipe, and used what hops I had available. I think in retrospect, I used too much LME - definitely too much amber...this turned out much darker than desired. Tasted the wort before pitching the yeast - it was pretty dang bitter...kind of scary...



2 lbs American 2-row - steeped to just before boil
12 lbs Amber LME
1 oz Nugget - added gradually between 60 and 35 minutes
1 oz Simcoe - added gradually between 35 and 20 minutes
1 oz Amarillo - added gradually between 20 and 0 minutes

Wyeast German ale yeast
current plan is to dry-hop 1/2 oz each of Simcoe and Amarillo



Anyone have any thoughts on this puppy?

..........Darin

 
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Old 10-08-2007, 12:51 AM   #2
DeathBrewer
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is that a 5 gallon batch? that is going to be one strong IPA!
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Old 10-08-2007, 01:05 AM   #3
DarinB
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5 gallons in the carboy ('cause that's what I have... ;o) ), but was planning to mix in a gallon of water before bottling. My thought is even at that, it'll still be a pretty strong IPA... I'm just hop(p)ing it's not too overpowering - I'm a hop-head, but this seems pretty strong...

 
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Old 10-08-2007, 01:11 AM   #4
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Dry hop for 2 weeks as the malt profile warrants it. It's for flavor, not bitterness.
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Old 10-08-2007, 02:19 AM   #5
DarinB
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At the risk of showing my lack of reading and rampant ignorance, will the flavor/aroma imparted by dry hopping help balance out any bitterness?

Thanks for the advice WBC!!!

 
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Old 10-08-2007, 02:28 AM   #6
BierMuncher
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Quote:
Originally Posted by DarinB
At the risk of showing my lack of reading and rampant ignorance, will the flavor/aroma imparted by dry hopping help balance out any bitterness?

Thanks for the advice WBC!!!
Sounds like you're really concerned about the over powering bitterness.

Don't be. My APA's and IPA's all have a very strong back-of-the-throat bitterness, even 2-3 weeks after they're in the serving keg.

Remember, the bigger the beer (grain bill or hops) the longer the beer will need to mellow. Bittering mellows with time. If you're going to bottle, I'd suggest you plan on a good 10 days in the primary and three-four weeks in the secondary. Sounds like a beer that will need at least 3 months (including bottle conditionin) to really come together.

Dry hopping won't counter the bitterness, and if you're going to leave a big beer like that in the secondary longer, I'd dry hop the last 7-10 days before you bottle it.

 
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Old 10-08-2007, 11:47 AM   #7
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Zoikes! That's going to be one strong brew.

What temp did you ferment at?

Here's a lil primer on dry hopping:
http://byo.com/departments/1105.html

 
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Old 10-08-2007, 04:27 PM   #8
DarinB
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Pitched yeast at about 72 deg., and it's happily perking away this morning (actually, it's blowing off rather heavily...) My basement stays between 62 and 72 degrees most of the year, so that is my default fermenting temp. Some day I am planning to buy a fridge, drill it out, and turn it into a kegerator - I'm a few dollars short of buying corny kegs and going that route (I am dropping some major Christmas hints though, so we'll see...). Anywho, once I have the fridge facilities, I can screw around with fermenting temps (I am super-eager to brew a lager...!!!)




edit - typo...


 
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Old 10-08-2007, 05:48 PM   #9
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That sounds like a damn good IPA to me. My last one was 76IBU and rocked. If the hop flavor is too much for you, it will mellow out over time in the bottles.
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Old 10-08-2007, 06:30 PM   #10
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Wowsers!

What was the OG on that puppy? That's going to be a big IPA. It'll take some conditioning time, but I bet it turns out great.

+1 on the dry hopping motion.
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