I am turning into a hopeless hop addict. I've barely put a dent in my last IIPA and I'm already planning another. I want to take a different direction this time - pine, spice, and cannabis aromas with less pronounced citrus presence. The hop bill is an amalgamation of things I've stumbled across on this site. 13 oz of hops seems ridiculous, but it seems to be the only way to get the IBU's. I'm shooting for ~ 100. I'm intrigued to see what the effects of FWH/late additions will be. The grain bill is basically my roggenbier with Maris Otter taking the place of the pilsner malt and some of the rye. And yes, I'm aware that OG > 1.100 is out of style for an IIPA, but I did that with my last IIPA and am pleased with the result (even though the beer is still green).
Any input would be greatly appreciated, especially concerning the hops. Are the amounts, timing, and varieties appropriate? Should I stick with FWH, or just move the first wort hops to the 20 min mark? Thanks!!
===== Vital Statistics =====
Volume: 6 gal
Projected OG: 1.103
Projected FG: 1.031
IBU: 107
ABV: 9.4%
(Assuming 70% attenuation and mash efficiency)
===== Fermentables =====
6 lb Maris Otter
6 lb Malted Rye
3 lb Munich
0.75 lb Crystal 40
0.25 lb Special B
0.125 lb Roasted Barley
3 lb Extra Light DME
2 lb Honey
Saccharification rest at 150F for 90 min or until negative iodine test. After 30 minutes of mashing, pull a decoction, hold at 156F for 30 min, and boil 15 min Add decoction to raise mash >170F.
===== Hops =====
First Wort Hops - Bitterness Calculated as a 20 min addition
2.0 oz Millennium (17.6% AA)
1.0 oz Columbus (14.2% AA)
1.0 oz Simcoe (12.4% AA)
15 min
0.5 oz Nugget (12.5% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
10 min
0.5 oz Nugget (12.5% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
5 min
0.5 oz Chinook (11.7% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
1 min
0.5 oz Chinook (11.7% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
Dry Hop
1 oz Nugget (12.5% AA)
1 oz Simcoe (12.4% AA)
2 oz Columbus (14.2% AA)
===== Yeast =====
2L Rogue pacman starter, stepped up in 1.040, 1.080, 1.100 wort. Ferment at 60-64F.
Any input would be greatly appreciated, especially concerning the hops. Are the amounts, timing, and varieties appropriate? Should I stick with FWH, or just move the first wort hops to the 20 min mark? Thanks!!
===== Vital Statistics =====
Volume: 6 gal
Projected OG: 1.103
Projected FG: 1.031
IBU: 107
ABV: 9.4%
(Assuming 70% attenuation and mash efficiency)
===== Fermentables =====
6 lb Maris Otter
6 lb Malted Rye
3 lb Munich
0.75 lb Crystal 40
0.25 lb Special B
0.125 lb Roasted Barley
3 lb Extra Light DME
2 lb Honey
Saccharification rest at 150F for 90 min or until negative iodine test. After 30 minutes of mashing, pull a decoction, hold at 156F for 30 min, and boil 15 min Add decoction to raise mash >170F.
===== Hops =====
First Wort Hops - Bitterness Calculated as a 20 min addition
2.0 oz Millennium (17.6% AA)
1.0 oz Columbus (14.2% AA)
1.0 oz Simcoe (12.4% AA)
15 min
0.5 oz Nugget (12.5% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
10 min
0.5 oz Nugget (12.5% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
5 min
0.5 oz Chinook (11.7% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
1 min
0.5 oz Chinook (11.7% AA)
0.5 oz Columbus (14.2% AA)
0.5 oz Simcoe (12.4% AA)
Dry Hop
1 oz Nugget (12.5% AA)
1 oz Simcoe (12.4% AA)
2 oz Columbus (14.2% AA)
===== Yeast =====
2L Rogue pacman starter, stepped up in 1.040, 1.080, 1.100 wort. Ferment at 60-64F.