So, I'll start with what I'm trying to accomplish and I'm looking for all opinions on what to change about my intended recipe/method to achieve it.
I'm trying to brew an IPA that is medium bodied, that is moderately bitter, that explodes with flavor and aroma and has a session-type ABV...now here's how I'm thinking of acheiveing that...
9lbs California Select (basically 2-row)
1lbs Crystal 10L
1lbs Carapils (intentionally >5%)
Mash @ 153F for 60min
Sparge @ 175F for 30min
1oz of Magnum @ 60min
3oz of Citra @ flameout
3oz of Citra for 3 days post-fermentation
First off, any opinions on what to change/alter? Second, instead of 3oz of Citra @ flameout, would anyone recommend dropping them in as a whirlpool addition after I've chilled <140F? If so, for how long? Does that offer better flavor/aroma vs flameout additions?
I'll be using OYL091 Hornindal Kveik - Omega Yeast and I'm planning to ferment in or around the 90F mark as the yeast is intended for that and apparently adds more of my desired tropical flavor/aromas.
Any and all advice welcomed! Thank you!
I'm trying to brew an IPA that is medium bodied, that is moderately bitter, that explodes with flavor and aroma and has a session-type ABV...now here's how I'm thinking of acheiveing that...
9lbs California Select (basically 2-row)
1lbs Crystal 10L
1lbs Carapils (intentionally >5%)
Mash @ 153F for 60min
Sparge @ 175F for 30min
1oz of Magnum @ 60min
3oz of Citra @ flameout
3oz of Citra for 3 days post-fermentation
First off, any opinions on what to change/alter? Second, instead of 3oz of Citra @ flameout, would anyone recommend dropping them in as a whirlpool addition after I've chilled <140F? If so, for how long? Does that offer better flavor/aroma vs flameout additions?
I'll be using OYL091 Hornindal Kveik - Omega Yeast and I'm planning to ferment in or around the 90F mark as the yeast is intended for that and apparently adds more of my desired tropical flavor/aromas.
Any and all advice welcomed! Thank you!