snowninja1
Active Member
Just brewed this grain bill but used Amarillo and Simcoe ....
Room temp for 10 days.
so, you cold crash and keg, but yet after its in the keg in warms up to room temp for 10 days. This temperature change won't affect flavor at all?
Ed, I too live in Austin and was wondering if you are doing anything to your water ? Are you just using tap water to brew this ? I may give this recipe a try this weekend.
Has anyone tried to enter this into Brewtarget? It says to use less hops and that my IBUs are still at ~120!
My hop bill looks like this:
Warrior - 16%
Centennial for boil - 8.1%
Centennial for dry hop - 10.3%
Should I take the software suggestion and do less hops? It calls for .9oz of each hop...
You will note that the recipe in the OP does not state AA% for the hops. Your Warrior at 16% is crazy strong. You could probably go 1/2 oz to get it at the 80 IBUs spec'd.
america said:Well it's all done with now. I brewed it last night. It was pretty hoppy but hard to tell what it will taste like once it gets a bit dryer after the fermentation. Wish me luck I guess.
What AA%s have other people been using?
I just tapped a keg of this today. It was the first time I brewed this recipe. It is delicious! I used 1oz of 16.7% warrior hops and 9.3% amarillos for the rest. I also used Wyeast 1332. Brewsmith put my ibus around 100. Warrior hops produce a very pleasant bitter.
america said:I used 1056, but a NW ale yeast sounds like a great idea too, i'll have to see if my LHBS carries it. Have you brewed any other beers with it? I'm from the westcoast so I can handle my hops I just didn't want it to taste like you were drinking one, ya know?
Do you cold crash prior to dry hopping because you dry hop in the keg?
I am going to bottle and was going to bring it to room temp for 10 days and dry hop at the same time, then cold crash for a couple days and bottle.
BetterSense said:My LHBS has Weyerman Light Munich, Weyerman Dark Munich, and Dingeman's Munich. This recipe just calls for "1 pound munich". Which should I get?
Edwort, thanks so much for this one. Brewed this on November 4th, and it's great! It's the best head I've had on my beer yet. Will definitely do another batch. I'm thinking I might go down to the brew-your-own place and use their equipment for a 15-gallon batch, it's that good.
Just tapped the keg that had been dry hopped for 10 days. a bit sweet for me, but everyone else can't get enough of it! Your rye ipa is next to the keg....
EdWort said:It should be dry. What was your F.G. on it?
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