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Old 04-17-2006, 08:32 PM   #1
joe s. sausage
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Feb 2006
Alameda, New Mexico
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Here's a recipe i'm working on and I would like some input from this fine group of brewers.

10 gal.

16# 2-row
2# crystal
1# toasted pale malt

4oz. chinook boiling
2.5oz. hallertauer aroma

local brewmasters IPA yeast

Any input, criticism, pitfalls or suggestions will not go to waste.



 
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Old 04-17-2006, 08:38 PM   #2
cweston
 
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Feb 2006
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My critique would be that, unless you have incredible, super-human AG efficiency, this is going to be on the low end of the gravity scale (low 50s?) for the style and the IBUs are going to be insanely high (close to 100?) for that gravity.


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Old 04-17-2006, 09:01 PM   #3
joe s. sausage
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Feb 2006
Alameda, New Mexico
Posts: 41

What changes to this recipe should be made to bring it within the style guidelines,

increase the 2-row and cut the chinook by 1/2 and the aroma hops by 1/2?

 
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Old 04-17-2006, 09:23 PM   #4
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Quote:
Originally Posted by joe s. sausage
What changes to this recipe should be made to bring it within the style guidelines,

increase the 2-row and cut the chinook by 1/2 and the aroma hops by 1/2?
Yes, yes, and no.

The aroma hops are fine--it was that huge addition of chinook that was sending the IBUs through the roof. (Depending on when you add it, the aroma hops add very few IBUs)

Google "beer recipator" for a straightforward, free recipe calaculator that include style guidelines for gravity, color, and IBUs.
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Old 04-17-2006, 09:33 PM   #5
Janx
 
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I'd do at least 20 lbs. 2-row.

Personally, I don't like Chinook, even for bittering hops, they have a distinct flavor. If you like them, that's all good, but if you haven't used them before, I'd use Columbus or Centennial.

I'd really use a different aroma hop, myself. Cascade or even better Centennial or Amarillo. And more finishing hops. Throw some in at 5 minutes. Throw some in right before chilling. Throw some in for dry hopping. Maybe 2 ounces each time. IPAs want a lof of finishing hops.

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Old 04-17-2006, 09:33 PM   #6
joe s. sausage
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Feb 2006
Alameda, New Mexico
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thanks i'll check out the recipator

 
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Old 04-17-2006, 09:40 PM   #7
joe s. sausage
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Feb 2006
Alameda, New Mexico
Posts: 41

oh, and the reason i'm using the hallertauer's is that they were given to me, i'll just mix tem in with some others. i'm trying to develope a recipe so i'm finding my way through the maze. i want to establish the correct texture and alcohol and then start playing with the hops. thanks and i like and have plans to use the hop varieties that you mentioned, i'm writing these notes in my recipe book, thanks again. feel free to keep giving advice, i want to brew this in the next week.

 
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Old 04-17-2006, 10:13 PM   #8
mysterio
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I second the Centennial recommendation. I am enjoying a great IPA at the moment with this hop. Used 4 oz's to do everything: bittering, flavour, aroma and dry.
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Old 04-17-2006, 11:16 PM   #9
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I'd save the hallertauer for a hefeweizen of a bock, or some other German style beer. They are low alpha acid, and will get overpowered by other hops, especially the varities used in IPA's. All of Janx's suggestions are great. I'd put the hallertauer in the fridge or better, the freezer, and plan another beer soon. Think of it this way, More Beer!
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Old 04-17-2006, 11:52 PM   #10
joe s. sausage
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Feb 2006
Alameda, New Mexico
Posts: 41

That is what i will do, the hallertauers are in the deep freeze. I tried the recipator and had no luck, here's the new recipe

10 gallon
22# 2-row
4#crystal
2#toasted malt
2 oz chinook boiling
2 oz [email protected]
2 oz cent before chilling
2 oz dry hop what do you think?



 
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