I made an "American style" bitter using the stats for the traditional bitter, but all hop additions were 15 minutes or less. It turned out great and generally impressed my craft beer loving, rare beer hunting friends. One of them suggested that I make an IPA, because he seems darn sure I could make a good one.
If you put yourself in my shoes, hopefully you feel that the pressure is on!
IPA is one of my favorite styles, I successfully brewed a decent one as my first homebrew ever. Ever since I found it more thrilling to brew other styles. As a result I brew really nice homebrews, but nothing that stands these guys on their ears compared to what they've had. (Our weekly bottle share regularly features whales and traded beers from all over).
Hope you appreciated the back story... haha
Goal: To only use hops in the last 20 minutes of the boil. The hops will be various favorites of mine that I believe will gel together to make an exciting flavor that almost completely overwhelms the malt. Think hop juice.
I include the recipe along with desired contributions from each part.
TBD IPA
Water:
Distilled, treated with Calcium Chloride Dehydrate (1 tsp per 5 gallons)
Yeast:
Nottinghams @ 62*F (Familiar, ferments to 1.008-1.010, neutral)
Grains:
(Original Gravity 1.062)
90.2% American Pale Malt
6.5% Caramel Malt 40 Lovibond
2.7% Acidulated Malt (pH correction)
Hops:
(64 IBUs)
Magnum (guessing 12% AA) @ 20 min (never used it, hoping for fairly neutral flavor contributions, nothing too resiny)
Palisade 8.6% AA @ 15 min (apricot and that unique palisade flavor)
Amarillo 8.8% AA @ 15 min (awesome grapefruit and citrus. Floral)
Nelson Sauvin 11.8% AA @ 10 min (looking for white grape, not so much bubblegum)
Citra 12.5% AA @ 5 min (general citrus, looking for a little nose)
Sorachi Ace 11.8% AA Dry Hop (looking for adding a significant lemon nose)
Thanks in advance for any and all thoughts on it...
Especially anyone who has ever used magnum hops under 30 mins.
If you put yourself in my shoes, hopefully you feel that the pressure is on!
IPA is one of my favorite styles, I successfully brewed a decent one as my first homebrew ever. Ever since I found it more thrilling to brew other styles. As a result I brew really nice homebrews, but nothing that stands these guys on their ears compared to what they've had. (Our weekly bottle share regularly features whales and traded beers from all over).
Hope you appreciated the back story... haha
Goal: To only use hops in the last 20 minutes of the boil. The hops will be various favorites of mine that I believe will gel together to make an exciting flavor that almost completely overwhelms the malt. Think hop juice.
I include the recipe along with desired contributions from each part.
TBD IPA
Water:
Distilled, treated with Calcium Chloride Dehydrate (1 tsp per 5 gallons)
Yeast:
Nottinghams @ 62*F (Familiar, ferments to 1.008-1.010, neutral)
Grains:
(Original Gravity 1.062)
90.2% American Pale Malt
6.5% Caramel Malt 40 Lovibond
2.7% Acidulated Malt (pH correction)
Hops:
(64 IBUs)
Magnum (guessing 12% AA) @ 20 min (never used it, hoping for fairly neutral flavor contributions, nothing too resiny)
Palisade 8.6% AA @ 15 min (apricot and that unique palisade flavor)
Amarillo 8.8% AA @ 15 min (awesome grapefruit and citrus. Floral)
Nelson Sauvin 11.8% AA @ 10 min (looking for white grape, not so much bubblegum)
Citra 12.5% AA @ 5 min (general citrus, looking for a little nose)
Sorachi Ace 11.8% AA Dry Hop (looking for adding a significant lemon nose)
Thanks in advance for any and all thoughts on it...
Especially anyone who has ever used magnum hops under 30 mins.