KyleWolf
Well-Known Member
Hey everyone.
So I saw a recent thread https://www.homebrewtalk.com/f12/citra-amarillo-198430/ gave me an inspiration to produce a simcoe/citra/amarillo IPA. and when designing it, I couldn't quite settle on a crystal/caramel profile. then I thought maybe instead use special B. I saw a few threads where people talked about an APA with special B, but with these really floral hops I didn't know how these would mix. I haven't created the hard copy recipe yet, but I imagine it couldn't be too far from the following.
Batch Size: 6.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.064 SG
Estimated Color: 13.5 SRM
Estimated IBU: 61.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.44 %
1.50 lb Aromatic Malt (26.0 SRM) Grain 10.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.39 %
0.75 oz Amarillo [8.00 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (60 min) Hops 17.0 IBU
0.50 oz Citra [13.40 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (25 min) Hops 11.8 IBU
0.50 oz Citra [13.40 %] (25 min) Hops 12.2 IBU
1.50 oz Amarillo [8.00 %] (5 min) Hops 6.3 IBU
1.00 oz Citra [13.40 %] (5 min) Hops 7.0 IBU
1.00 oz Simcoe [13.00 %] (5 min) Hops 6.8 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
I just wonder how the special B would act in this. Or if ultimately I should just change it out for a high lovibond crystal.
Thanks. I would love to know anyone's experience with special B in an IPA
Kyle
So I saw a recent thread https://www.homebrewtalk.com/f12/citra-amarillo-198430/ gave me an inspiration to produce a simcoe/citra/amarillo IPA. and when designing it, I couldn't quite settle on a crystal/caramel profile. then I thought maybe instead use special B. I saw a few threads where people talked about an APA with special B, but with these really floral hops I didn't know how these would mix. I haven't created the hard copy recipe yet, but I imagine it couldn't be too far from the following.
Batch Size: 6.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.064 SG
Estimated Color: 13.5 SRM
Estimated IBU: 61.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.44 %
1.50 lb Aromatic Malt (26.0 SRM) Grain 10.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.39 %
0.75 oz Amarillo [8.00 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (60 min) Hops 17.0 IBU
0.50 oz Citra [13.40 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (25 min) Hops 11.8 IBU
0.50 oz Citra [13.40 %] (25 min) Hops 12.2 IBU
1.50 oz Amarillo [8.00 %] (5 min) Hops 6.3 IBU
1.00 oz Citra [13.40 %] (5 min) Hops 7.0 IBU
1.00 oz Simcoe [13.00 %] (5 min) Hops 6.8 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
I just wonder how the special B would act in this. Or if ultimately I should just change it out for a high lovibond crystal.
Thanks. I would love to know anyone's experience with special B in an IPA
Kyle