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Old 08-26-2013, 04:32 AM   #1
RonPopeil
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looking to do a holiday DIPA. over the holidays my parents always get tangerines. for me holiday flavors always include orangey citrus and pine from the tree in the living room. i'd like to replicate those flavors in a beer. here's a roughed out idea i came up with about a month ago.

14# 2 row pale
3# vienna
1# C10
1# C20

.5oz chinook @ 60
1 oz chinook @15
1.5 centennial @ 15
1.0 amarillo @ 15
.5 chinook @ 5
1.5 centennial @ 5

mash @ 145 15mins then 155 45mins, 4L starter cali ale.

OG 1.089
FG 1.018
IBU 81

I've been debating the hopping. was thinking of doing cascade instead of amarillo or possibly in addition. i also plan on adding some orange peel to the mix. some sort of spice would be nice as well like anise. just not sure how to set this up. please drop any input you can.

HELP!!


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Old 08-26-2013, 04:37 AM   #2
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I'd avoid the anise, TBH. Not a great fit for an IPA. Maybe a spot of ginger instead?

And doing 0.5 amarillo/0.5 cascade @ 15 minutes and then dryhopping with cascade would be nice... IIRC Sierra Nevada's Celebration Ale uses a centennial/cascade combination and it's great.

Instead of orange peel, though, use orange zest. Way punchier, in the holiday way you're looking for.


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Old 08-26-2013, 04:57 AM   #3
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Originally Posted by Kerin View Post
I'd avoid the anise, TBH. Not a great fit for an IPA. Maybe a spot of ginger instead?

And doing 0.5 amarillo/0.5 cascade @ 15 minutes and then dryhopping with cascade would be nice... IIRC Sierra Nevada's Celebration Ale uses a centennial/cascade combination and it's great.

Instead of orange peel, though, use orange zest. Way punchier, in the holiday way you're looking for.
do i use the zest in the boil or secondary?
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Old 08-26-2013, 05:02 AM   #4
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Add it around flameout, IMO.
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Old 08-26-2013, 10:57 AM   #5
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Great advice.

Be very careful with anise, its so strong and quite frankly gross in beer. I had to age a pilsner 4-5 months to get it drinkable. You'll need more chinook later if you want that piney aspect in your brew. And I always add zest at flameout, and sometimes in the secondary if I want it to shine.

 
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Old 08-26-2013, 01:23 PM   #6
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Summit hops have a tangerine flavor and aroma, I would definitely add them to the recipe. They are one of my favorite hops and do great in IPAs

 
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Old 08-27-2013, 05:17 AM   #7
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Summit hops have a tangerine flavor and aroma, I would definitely add them to the recipe. They are one of my favorite hops and do great in IPAs
do you think adding something like that late in the boil would be necessary to glue the orange zest flavor together or would i be alright with lots of centennial and cascade late in the boil?
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Old 08-27-2013, 08:09 AM   #8
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Probably depends on your taste. Won't know until you try it, etc etc.

Though I'm sure either way it'll be tasty.
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Old 08-27-2013, 11:56 AM   #9
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What's your intent with that mash schedule? With DIPAs I like to dry it out a little and not Ed up with a huge body. I'd extend that initial mash to an hour or even 90 mins and then finish up with a 15-20 min rest at 156. It's my understanding that beta doesn't work that fast so 15 mins is probably not enough.

 
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Old 08-29-2013, 10:57 AM   #10
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Originally Posted by rkbarnes82 View Post
What's your intent with that mash schedule? With DIPAs I like to dry it out a little and not Ed up with a huge body. I'd extend that initial mash to an hour or even 90 mins and then finish up with a 15-20 min rest at 156. It's my understanding that beta doesn't work that fast so 15 mins is probably not enough.
the idea was to dry it out some. more so as a precaution because of the huge OG. last high gravity brew i did with california ale finished pretty high. i've heard beta amylase is slower to function but i didn't want to completely dry this out like a tripel. it was either a short beta rest with a step mash or a single step mash at 150.


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