logdrum
Well-Known Member
I'm on a quest to get that big juicy hop aroma so many great commercial IPAs have. Here's what I did on my last 5 gal batch:
7.5# 2row
7.5# pale
.75 Vienna
.75 40L
.25 wheat, and enough acid malt to get the pH to 5.4
1.25 Mosaic, 1 Cascade FWH
.75 Columbus 60
1 Mosaic 10
1 Mosaic, 1 Cascade whirlpool hop stand 30 minutes
1 oz each of Mosaic, Cascade, Columbus & Centennial DH for 7 days, in a cornie keg, at 68*F
(All pellet, all 2012, all stored in vacuum packs in freezer)
Appropriate starter of WLP007
It's a good tasting beer, but still not like some of the IPAs I've had on draft lately. Is 10 oz of hops still not enough? Any suggestions are greatly appreciated.
7.5# 2row
7.5# pale
.75 Vienna
.75 40L
.25 wheat, and enough acid malt to get the pH to 5.4
1.25 Mosaic, 1 Cascade FWH
.75 Columbus 60
1 Mosaic 10
1 Mosaic, 1 Cascade whirlpool hop stand 30 minutes
1 oz each of Mosaic, Cascade, Columbus & Centennial DH for 7 days, in a cornie keg, at 68*F
(All pellet, all 2012, all stored in vacuum packs in freezer)
Appropriate starter of WLP007
It's a good tasting beer, but still not like some of the IPAs I've had on draft lately. Is 10 oz of hops still not enough? Any suggestions are greatly appreciated.