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Old 01-03-2006, 06:08 AM   #1
brackbrew
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I've been doing a lot of reading lately on yeast strains, temperature, attenuation, beer styles, hop flavor profiles, balance hop- and malt-profiles in beer, etc and decided to try my hand at formulating an IPA recipe (extract with mini-mash). Anybody who has experience and or brewing software that wants to critique, have at it! Thanks for your help and advice.

2 lbs. 2-row pale malt
12 oz. 60° L crystal malt

5 lbs. Munton’s Plain Light DME
1 oz. Chinook Whole Hops (60-minute boil)
1 oz. Nugget Whole Hops (60-minute boil)
1 oz. Amarillo Whole Hops (45-minute boil)
1 oz. Cascade Whole Hops (30-minute boil)
1 oz. Centennial Whole Hops (15-minute boil)
1 Whirlfloc tablet


½ oz. Cascade Whole Hops (dry-hop)
½ oz. Golding Whole Hops (dry-hop)
Oak chips for secondary fermenter

White Labs California Ale V WLP051 Liquid yeast

 
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Old 01-03-2006, 06:34 AM   #2
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6 different types of hops, interesting.

 
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Old 01-03-2006, 06:44 AM   #3
brackbrew
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Quote:
Originally Posted by Genghis77
6 different types of hops, interesting.
I was trying to choose hops that would yield the hop-profile of something as big or bigger than Victory Hop Devil or Dogfish Head's 90-Minute IPA, but I also wanted to more than bitterness, so I went with hops that also had "fruity, citrusy or spicy" tones in them, especially for the late additions and the dry hopping. I don't know, we'll see; it could be a huge hop trainwreck.

 
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Old 01-03-2006, 09:49 AM   #4
usmcruz
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Quote:
Originally Posted by brackbrew
I was trying to choose hops that would yield the hop-profile of something as big or bigger than Victory Hop Devil or Dogfish Head's 90-Minute IPA, but I also wanted to more than bitterness, so I went with hops that also had "fruity, citrusy or spicy" tones in them, especially for the late additions and the dry hopping. I don't know, we'll see; it could be a huge hop trainwreck.

I dont think so, I think it will turn out pretty good. I sometimes make hop blends, and thats pretty much what your doing. Sound like your doing your homework. Take notes. Remember, allot of great things in life were found by accident. So brew it.

 
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Old 01-07-2006, 07:40 PM   #5
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"6 different types of hops, interesting."


I use 6 different hops in my Hopinstien british IPA. (Sometimes only 5 depending on what's on hand)
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Old 01-07-2006, 09:21 PM   #6
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I am just getting back into things brewing wise.. however... I brewed with 1.5 oz Perle for boiling (45 min) and .5 Perle for finishing (10 min).... It was EXTREAMLY hopped. The alpha is 9.1 so it might be much higher then what you are going to do. Though that was my first thought, that the wort I made tasted excessivly hoped and I just used one type... only 2 oz....

Do you know the alpha values?
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Old 01-07-2006, 09:23 PM   #7
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Oh... what are Whirlfloc tablets?
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Old 01-09-2006, 02:33 AM   #8
Shambolic
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I assume most of those are American hops, because I'm not really familiar with most of them.
My first thought is too bitter, but it depends on the AA content of your hops.

If the AA is higher than about 5-6 in your bittering hops, I would cut out one ounce of the stuff at 60 min.

Then again, I'm not super-experienced, so take that with a grain of salt.
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Old 01-09-2006, 04:17 PM   #9
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I would check with an online recipe calculator (I generally use http://hbd.org/cgi-bin/recipator/recipator) just to make sure you have the bitterness where you want it. I ran your recipe through the recipator using the given AAU and came up with 98 IBU with a 3 gallon boil and 136 IBU with a 5 gallon boil. This may be what your looking for but I for one would be blown away by 136 IBU in a beer with an SG of about 1.055.

 
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Old 01-09-2006, 04:35 PM   #10
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Keep in mind some of the calculators use different formulas for IBU. If you are doing a concentrated boil (example: 3 gal boil fr 5 gal batch) use Rager. If your boil is bigger than your batch use tinseth, but you have to calculate the concentration factor (boil divided by batch size).

Oh and I beleive you can't actually surpass an IBU of 100. Something involving physics..
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