ApothecaryBrewing
Well-Known Member
Hopville
I wanted to create an IPA with increased late hop additions to mellow out the bite a little but still impart a whole lot of hop flavor that would quench the "hop-thirst".
Recipe Type: American IPA
Yeast: Safale US-05
Yeast Starter: Nope
Batch Size (Gallons): 5
Estimated Original Gravity: 1.069
Estimated Final Gravity: 1.015
IBU: 57.5
Boiling Time (Minutes): 60
Color: 8 SRM
Primary Fermentation: Until FG is hit @ 65-67F
Mash @ 152F for 60 minutes.
Hop Additions:
Just wondering what you all think of this recipe and if there is anything you would change or alter or recommend. I have heard too many hops in secondary for too longer will lead to nasty flavors. Could I potentially leave the 2 oz. of cascade in for a full 2 weeks to get the most out of their citrusy goodness?
I wanted to create an IPA with increased late hop additions to mellow out the bite a little but still impart a whole lot of hop flavor that would quench the "hop-thirst".
Recipe Type: American IPA
Yeast: Safale US-05
Yeast Starter: Nope
Batch Size (Gallons): 5
Estimated Original Gravity: 1.069
Estimated Final Gravity: 1.015
IBU: 57.5
Boiling Time (Minutes): 60
Color: 8 SRM
Primary Fermentation: Until FG is hit @ 65-67F
- 11.5# 2-row
- 1# Crystal 10L
- 1# Victory
- 2 oz. Chinook
- 4 oz. Cascade
Mash @ 152F for 60 minutes.
Hop Additions:
- 0.5 oz. Chinook @ 30 min.
- 0.5 oz. Cascade @ 25 min.
- 0.5 oz. Chinook @ 20 min.
- 0.5 oz. Cascade@ 15 min.
- 1 oz. Chinook @ 10 min.
- 1 oz. Cascade @ 5 min.
- 2 oz. Cascade dry-hopped for 7 days. (possibly 14 days?)
Just wondering what you all think of this recipe and if there is anything you would change or alter or recommend. I have heard too many hops in secondary for too longer will lead to nasty flavors. Could I potentially leave the 2 oz. of cascade in for a full 2 weeks to get the most out of their citrusy goodness?