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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > refining a recipe; my IPA
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Old 03-21-2006, 03:45 PM   #21
Boston
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If it's "Piney" & "Spicey" you're after maybe try Chinook in lieu of the NB
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Old 03-21-2006, 04:30 PM   #22
Walker
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I find these two posts amusing for the reasons stated below....

Quote:
Originally Posted by mysterio
Why don't you try some Goldings?
The first draft of this recipe used goldings + cascade instead of NB + cascade. I iterated on the recipe, replacing the goldings with NB, and I was much happier with the result.

Quote:
Originally Posted by BOSTONBREWIN'
If it's "Piney" & "Spicey" you're after maybe try Chinook in lieu of the NB
Jeff
I use chinook for bittering. The bottles of IPA that I gave to you have an ounce of chinook in them for 60 minutes. (The batch I brewed on Sunday used columbus, just because I wanted to try it, but chinook is the default bittering hops for my IPA.)

FOR THE RECORD: I drank a couple of IPAs last night, and did not detect anything grassy/haylike. I really think I am losing my mind or dreamed it up. I don't taste grass in my current, drinking batch.

LESSON LEARNED: Relax, don't worry, and have a homebrew.

You may now return to your regular lives.

-walker
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Old 03-21-2006, 04:33 PM   #23
Walker
I use secondaries. :p
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Quote:
Originally Posted by Shambolic
Did you see how much hops Walker is already using?! Yowsers!!
Yeah... this is the most expensive recipe I make due to all the hops. Normally 6 oz used in total. (1 for bittering, 4 for flavor and aroma, 1 for dry-hop).

But, now that I have mountains of whole hops from my bulk order, this recipe has come down CONSIDERABLY in price.

-walker
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