Amarillo Hop Burst IPA

[Mishkan]

Would love some advice on this recipe, brewing it tomorrow probably, I upped the volumes because I'm expecting a lot of absorption from the hops.

Type: All Grain
Batch Size: 6.50 gal
Boil Size: 8.93 gal
Boil Time: 60 min
End of Boil Vol: 7.80 gal
Fermentation: Ale, Two Stage

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.8 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.1 %
1 lbs Vienna Malt (3.5 SRM) Grain 3 6.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.0 %
0.50 oz Simcoe [13.00 %] - First Wort 60.0 min Hop 5 17.2 IBUs
1.00 oz Amarillo [8.20 %] - Boil 25.0 min Hop 6 13.7 IBUs
1.00 oz Amarillo [8.20 %] - Boil 20.0 min Hop 7 11.9 IBUs
1.00 oz Amarillo [8.20 %] - Boil 15.0 min Hop 8 9.8 IBUs
1.00 oz Amarillo [8.20 %] - Boil 10.0 min Hop 9 7.2 IBUs
2.00 oz Amarillo [8.20 %] - Boil 5.0 min Hop 10 7.9 IBUs
2.00 oz Amarillo [8.20 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Best of both worlds (White Labs #WLP200) [35.49 ml] Yeast 13 -
1.00 oz Amarillo [9.20 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz HBC 342 (Experimental) [5.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs


Mash:
Mash at 145F for 60m, 155F for 10m, then mash out

Edit: fixed dry hop times

 

[whovous]

Why such lengthy dry hops?

 

[Mishkan]

I think I just put in an arbitrary time, will probably be closer to a week.

 

[bobbrews]

Remove 2% from the Crystal 40.

Mash at 148 F for 75 min. Do not mash out.

Substitute the FWH addition for a hefty bittering charge with Columbus (CTZ).

Consolidate your hop bill to 60/10/0/Dryhop.

Use 25-40% of your total hops by weight for the post-boil hopstand.

Use 40-50% of your total hops by weight for a 5 day dryhop.

 

[Mishkan]

Don't have any Columbus, I've found I like the FWH better in the past, but that just may be confirmation bias. I'm going with what I happen to have on hand, which is a pound of amarillo, 2 oz Simcoe, and 1 oz 342. I can pick up more hops from the store if need be for the dry hopping.

Playing around with the hops right now.

Edit: I also assume you meant reduce the total percentage of the crystal by 2% not the absolute amount

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.2 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 6.2 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.1 %
1.00 oz Simcoe [13.00 %] - First Wort 60.0 min Hop 5 34.6 IBUs
3.00 oz Amarillo [8.20 %] - Boil 10.0 min Hop 6 21.6 IBUs
3.00 oz Amarillo [8.20 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -
3.00 oz Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs
1.00 oz HBC 342 (Experimental) [5.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

Edit2: Could also throw in 0.5 Amarillo First Wort to get the IBUS up to 68

 

[bobbrews]

That's a lot better. Mash around 148-150 F for 75 min.

I'd do 1.5 ounces at boil start, 4 ounces for the whirlpool/hopstand, and 6 ounces for the dryhop. Use any remaining hops between 30-10 minutes as you see fit to bump up IBUs. Don't fear IBUs when making very hoppy American IPAs/IIPAs.

You need a hefty bittering charge to offset some of that juicyness from blasting it with a ton of late hops. Without a strong bittering charge, hopbursted IPAs tend to taste more like fruit juice and less like beer.

 

[Mishkan]

Yeah IPAs have been the style that has been my curse for a while. Other beers, english, scotch, berlinerweisses, easy.

Something always seems to go weird, aroma disappearing is a large one. Figured a hop burst might be worth a shot.

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 74.4 IBUs
Est Color: 6.4 SRM

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.2 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 6.2 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.1 %
1.00 oz Simcoe [13.00 %] - First Wort 60.0 min Hop 5 34.6 IBUs
0.50 oz Amarillo [8.20 %] - First Wort 60.0 min Hop 6 10.9 IBUs
4.00 oz Amarillo [8.20 %] - Boil 10.0 min Hop 7 28.8 IBUs
4.00 oz Amarillo [8.20 %] - Boil 0.0 min Hop 8 0.0 IBUs
3.00 oz Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
2.00 oz HBC 342 (Experimental) [5.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs


As for the mash schedule I liked the FWalker Mash schedule before, though my heart isn't set on it.

 

[eric19312]

Agreed you need more bittering. Too little and you have sweet hop juice. Also maybe get rid of the C40 and add some table sugar to dry it out better and further cut the sweetness. Whatever your original gravity is, that is how many IBU I would look for in the bittering addition. If you are shooting for 1.065, use 65 IBU bittering counting only the FWH and 60 minute additions toward this total.

I like to divide my flameout addition to put in half at literal flameout, then I whirlpool and slowly drop temp (over about 10 min) to 185, turn off the chiller and add the rest of the hops. Circulate for 30 min then complete chilling. I don't normally bother with 10 min addition. just 60/FO/185 but guess you could divide your burst hops into thirds and add them at 10/FO/185.

 

[motobrewer]

Yeah IPAs have been the style that has been my curse for a while. Other beers, english, scotch, berlinerweisses, easy.

it could be your water profile.

 

[Mishkan]

Agreed you need more bittering. Too little and you have sweet hop juice. Also maybe get rid of the C40 and add some table sugar to dry it out better and further cut the sweetness.

Found the FW mash schedule usually keeps things nice and dry and I figured it should play well with some esters from the 200. Though again, I'm not tied to anything except what I've got laying around.

Whatever your original gravity is, that is how many IBU I would look for in the bittering addition. If you are shooting for 1.065, use 65 IBU bittering counting only the FWH and 60 minute additions toward this total.

Slightly disagrees with what Bob is saying I can up the IBUs a bit more I guess.

it could be your water profile.

Thrown in gypsum, its DC water so pretty easy to play with. It does appear sometimes, but months later.

 

[Mishkan]

13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 6.2 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.1 %
1.00 oz Amarillo [8.20 %] - First Wort 60.0 min Hop 5 22.5 IBUs
1.00 oz Simcoe [13.00 %] - First Wort 60.0 min Hop 6 35.7 IBUs
4.00 oz Amarillo [8.20 %] - Boil 10.0 min Hop 7 29.7 IBUs
4.00 oz Amarillo [8.20 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 10 6.2 %
3.00 oz Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
2.00 oz HBC 342 (Experimental) [5.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs

Adjusted again, just started heating up the water

 

[Mishkan]

Quick update, brew went extremely well. Went with my original mash schedule. Take the numbers with a grain of salt as I wasn't too cautious with accuracy as I was pretty well into it by the time I got done and the hop oils might effect the measurement a bit each time.

16 Brix/1.064 @ 7 gallons into the fermenter
62 degrees for 24 hours
66 degrees after
Huge krausen on day 2
briefly above 75 on day 3 when AC went out)
9.5 Brix/1.021 day 4
Brought up to 69 on day 8, still showing signs of active fermentation
7.5 Brix/1.009 day 11, still bubbling
Going to track this measurement for a couple more days, looking at adding first dose of dry hops soon

Edit: Oh yeah, hydro sample was beautiful, juicy and bitterness well balanced, allergy season is killing me so can't count to much on the aroma