Hey everyone, I've been lurking here awhile and frankly I have yet to be able to not answer a question I've had with a quick search until now. Fantastic wealth of knowledge here!
Anyways, as the title says I'm looking for some help with a recipe I'm designing. I'm calling it the Stardust Pale Ale (potentially an IPA) because the purpose is to display Galaxy Hops. I have never dry hopped and this will be my first functional all-grain attempt (My cooler totally failed me last time trying to brew Biermuncher's Oktoberfast and I had to do a very improvised BIAB - ended up with what could potentially be called a session Oktoberfast ale ). I'm a massive fan of West Coast IPAs and really hop-bombed beers. That being said I want to capture the essence of a hop without it being a total hop-bomb, which is why I'm going the PA route, though I'm slightly afraid of it being too weak and am not opposed to increasing my hop count (I also have some Calypso on the way and may add those in, though that does deviate from my original intent with the beer...might order some more Galaxy instead depending on suggestions).
More than anything, I want my numbers checked to make sure I'm not missing obvious things in the mashing process.
11 Lb Rahr 2-Row
1 Lb Vienna
1 Lb British Crystal 50/60L
1 Lb White Wheat
Mash Temp: 154-156F - 167-170F strike water (forgive me if my terminology is not correct, I'm intending to add 165-167F water to my cooler prior to grain addition) It'll be 21 quarts or 19.87 litres
- 60 Minute Mash
- 175F sparge water (very open to suggestions with all these numbers, I have only ever followed recipes and am just going on what I've read).
Boil:
60 mins Magnum 0.5oz
20 mins Galaxy 1oz
5 mins Galaxy 1oz
1 min Galaxy 1oz
Irish Moss 5 mins
Dry hopping of 2oz Galaxy at 7 days into fermentation and dry hopped for 5 days (65ishF for fermentation - I just put it in my basement). This is where I'm EXTREMELY open to suggestions with every aspect (enough hops, right time for addition...). I've never dry hopped before but I will be transferring to a secondary prior to, and dry-hopping in there. I want the beer to be very yummy and really demonstrate all aspects of the hop, especially with flavor.
I've read dry-hopping is really intended for aroma, so if I were to boost the hop flavor, should I increase the 20 minute Galaxy boil to 2 or 3oz instead of 1? And what do you think would happen if I increased the dry-hopping to 3 oz?
I realize this is A LOT to read and I'm sorry for the noobish questions, but I'm trying to create a generic Pale Ale/IPA recipe so I can focus very heavily on single hop aromas and flavors. Any help and suggestions are really appreciated!
Cheers
Anyways, as the title says I'm looking for some help with a recipe I'm designing. I'm calling it the Stardust Pale Ale (potentially an IPA) because the purpose is to display Galaxy Hops. I have never dry hopped and this will be my first functional all-grain attempt (My cooler totally failed me last time trying to brew Biermuncher's Oktoberfast and I had to do a very improvised BIAB - ended up with what could potentially be called a session Oktoberfast ale ). I'm a massive fan of West Coast IPAs and really hop-bombed beers. That being said I want to capture the essence of a hop without it being a total hop-bomb, which is why I'm going the PA route, though I'm slightly afraid of it being too weak and am not opposed to increasing my hop count (I also have some Calypso on the way and may add those in, though that does deviate from my original intent with the beer...might order some more Galaxy instead depending on suggestions).
More than anything, I want my numbers checked to make sure I'm not missing obvious things in the mashing process.
11 Lb Rahr 2-Row
1 Lb Vienna
1 Lb British Crystal 50/60L
1 Lb White Wheat
Mash Temp: 154-156F - 167-170F strike water (forgive me if my terminology is not correct, I'm intending to add 165-167F water to my cooler prior to grain addition) It'll be 21 quarts or 19.87 litres
- 60 Minute Mash
- 175F sparge water (very open to suggestions with all these numbers, I have only ever followed recipes and am just going on what I've read).
Boil:
60 mins Magnum 0.5oz
20 mins Galaxy 1oz
5 mins Galaxy 1oz
1 min Galaxy 1oz
Irish Moss 5 mins
Dry hopping of 2oz Galaxy at 7 days into fermentation and dry hopped for 5 days (65ishF for fermentation - I just put it in my basement). This is where I'm EXTREMELY open to suggestions with every aspect (enough hops, right time for addition...). I've never dry hopped before but I will be transferring to a secondary prior to, and dry-hopping in there. I want the beer to be very yummy and really demonstrate all aspects of the hop, especially with flavor.
I've read dry-hopping is really intended for aroma, so if I were to boost the hop flavor, should I increase the 20 minute Galaxy boil to 2 or 3oz instead of 1? And what do you think would happen if I increased the dry-hopping to 3 oz?
I realize this is A LOT to read and I'm sorry for the noobish questions, but I'm trying to create a generic Pale Ale/IPA recipe so I can focus very heavily on single hop aromas and flavors. Any help and suggestions are really appreciated!
Cheers