ReeseAllen
Well-Known Member
I brewed a new IPA today...just sort of winged it and came up with the grain bill on the spot at the LHBS based on what I could remember of some of the successful IPA recipes I've brewed over the last six months. For the hop additions, I have had a lot of small bags of hops floating around in my fridge for months with 1 oz or less left in them, so I decided to use them all up and see what comes out of it.
All I have left in my fridge is a bit of Mt. Hood and a ton of Columbus. I don't like the aroma/flavor of Columbus hops -- Bridgeport's new Hop Czar IPA is a great example of a Columbus-like aroma/flavor that I just don't care for -- but I got about two pounds for free, so I decided to use them for bittering.
I'm looking for suggestions as to what I should dry hop with. I'm thinking maybe Amarillo, Cascade, or Centennial. I would like to use something not already on the hop schedule so I can have six kinds of hops in my recipe -- then I can call it the Six-Hop IPA.
14 lb 2-row
1 lb Munich
1 lb Crystal 80
2 oz Columbus (? %) @ 60 min
1 oz Mt. Hood (6.7%) @ 30 min
1 oz Simcoe (12.9%) @ 15 min
0.25 oz Warrior (16.7%) @ 5 min
0.75 oz Hallertau (7.3%) @ 5 min
60 min mash @ 152 F and 1.25 qt/gal, double batch sparge Bobby_M-style
Additions: 1 tsp Irish moss @ 15 min
2 packets of Nottingham, hydrated, no starter
OG: 1.066 -- Really bad efficiency . Less than 50%, and I usually get about 70%. No idea why.
1 lb Munich
1 lb Crystal 80
2 oz Columbus (? %) @ 60 min
1 oz Mt. Hood (6.7%) @ 30 min
1 oz Simcoe (12.9%) @ 15 min
0.25 oz Warrior (16.7%) @ 5 min
0.75 oz Hallertau (7.3%) @ 5 min
60 min mash @ 152 F and 1.25 qt/gal, double batch sparge Bobby_M-style
Additions: 1 tsp Irish moss @ 15 min
2 packets of Nottingham, hydrated, no starter
OG: 1.066 -- Really bad efficiency . Less than 50%, and I usually get about 70%. No idea why.
All I have left in my fridge is a bit of Mt. Hood and a ton of Columbus. I don't like the aroma/flavor of Columbus hops -- Bridgeport's new Hop Czar IPA is a great example of a Columbus-like aroma/flavor that I just don't care for -- but I got about two pounds for free, so I decided to use them for bittering.
I'm looking for suggestions as to what I should dry hop with. I'm thinking maybe Amarillo, Cascade, or Centennial. I would like to use something not already on the hop schedule so I can have six kinds of hops in my recipe -- then I can call it the Six-Hop IPA.