Conan IPA Recipe/ Hop Schedule

[plaplant]

Hello All,

I am currently culturing some CONAN yeast from my most recent 4 pack of Heady Topper.

I Should have billions of happy cells by the weekend and I am planning on brewing up an IPA. Maybe an IPA.

Very Simple Grain Bill 95% American 2 row and 5% crystal and victory.

Hop schedule, (this is where Id like the most advice, I'd like a good bitter bight and a lot of aroma)

Apollo 18% AAU 60 mintues 1/2 oz
Apollo 18% AAU 30 minutes 1/2 oz
Centennial 8% AAU 10 minutes 2 oz
Cascade 5% AAU 5 minutes 1 oz
Chinook 12% AAU 1 minute 1 oz
Simcoe 13% AAU Whirlpool 180 degrees 1 oz
Columbus 16% AAU Whirlpool 180 degrees 1 oz
DRY HOP 1 oz each Chinook, Simcoe, Columbus for 7 days in secondary.

Let me know what you guys think?

Lastly - I was thinking of trying a black IPA with this same hop schedule and just toss out the crystal and victory for Chocolate, special roast, and CaraFa III.

Let me know you thoughts!

 

[bobbrews]

5% light to medium crystal and victory as in 2.5% each? If so, that's fine. What's your mash temp and are you using any simple sugars? Dryness will help to make the hops pop.

Apollo = the dankest of dank, marijuana, citrus (intense, go easy on this hop)
Columbus = like apollo's wife, but not as pungent
Simcoe = musky pine, fruit, grapefruit... very unique
Centennial = fruit, citrus, pine... probably the most all-around pleasant of the bunch
Cascade = pure grapefruit, not much too it

The total amount of hops used depends on the boil size / batch size and OG. For 1.070, I would use more like 12-14 total oz. hops.


Assuming pellet hops with a 90 minute full volume boil / 5 gallon batch size in fermentor:

1) Achieve your total desired IBUs, using anywhere from 10-40% of your total recipe hops by weight for the early and/or middle additions. I'd probably use Columbus over Apollo for this.

2) Use between 25-40% of your total recipe hops by weight for the warm hopstand after the boil.

3) Use between 40-50% of your total recipe hops by weight for the dryhop.

Legend:
60 min - Traditional Bittering Addition (start w/90 min boil & add first hop addition at 60 min)
30 min - Middle Addition (optional, but helps to round out the bitterness)
Post-boil - Long, Warm Hopstand (165 F down to pitch temps over the course of an hour)
Dryhop - 8-15 days total (in 2 or 3 stages -- remove old, add new with each stage)

I wouldn't bother with any 20-5 minute additions. You'll have the desired level of bitterness and intoxicating flavor/aroma with the above schedule.

 

[plaplant]

5% light to medium crystal and victory as in 2.5% each? If so, that's fine. What's your mash temp and are you using any simple sugars? Dryness will help to make the hops pop.

Apollo = the dankest of dank, marijuana, citrus (intense, go easy on this hop)
Columbus = like apollo's wife, but not as pungent
Simcoe = musky pine, fruit, grapefruit... very unique
Centennial = fruit, citrus, pine... probably the most all-around pleasant of the bunch
Cascade = pure grapefruit, not much too it

The total amount of hops used depends on the boil size / batch size and OG. For 1.070, I would use more like 12-14 total oz. hops.


Assuming pellet hops with a 90 minute full volume boil / 5 gallon batch size in fermentor:

1) Achieve your total desired IBUs, using anywhere from 10-40% of your total recipe hops by weight for the early and/or middle additions. I'd probably use Columbus over Apollo for this.

2) Use between 25-40% of your total recipe hops by weight for the warm hopstand after the boil.

3) Use between 40-50% of your total recipe hops by weight for the dryhop.

Legend:
60 min - Traditional Bittering Addition (start w/90 min boil & add first hop addition at 60 min)
30 min - Middle Addition (optional, but helps to round out the bitterness)
Post-boil - Long, Warm Hopstand (165 F down to pitch temps over the course of an hour)
Dryhop - 8-15 days total (in 2 or 3 stages -- remove old, add new with each stage)

I wouldn't bother with any 20-5 minute additions. You'll have the desired level of bitterness and intoxicating flavor/aroma with the above schedule.

Thanks Bobbrews, Loads of advice here!
Couple quick questions:
- When Conducting a hop stand, how do you go about getting it down to 165? Do you use a wort chiller until down to the desired temp and then add the hops and stir occasionally until pitching temps are reached?
- Also What is your desired method for adding/ removing hops when conducting multiple stage dry hopping? Whats the best way to do with with pellet hops?

SO I will keep the apollo at 1/2oz for 60 and 30. Then kill out all other additions except for an oz or 2 below 5 minutes and then add all the rest at hop stand and dry hop?

Thanks for all the info!

 

[bobbrews]

Use a wort chiller, or other fast-chill method, to bring piping hot wort from boiling temps. quickly down to approx. 170-165 F. At that time, add the hopstand hops and resort to slow-chill methods, such as an ice bath, to bring the wort slowly from 165-F down to pitch temps over the course of an hour. Whirlpool kettle about 3 times during the steep and keep covered.

I bag my kettle hops. They don't make it into the fermenter. When I do multi-stage dryhopping, I bag those as well. Tie a line to the neck of your fermenter or keg for ease of removal. The smaller, staged additions will be easier to remove than one massive bulge of single stage dryhops. Definitely use pellets. You can dryhop the first stage in the primary, the second stage in the secondary, and the third stage in the keg.

Boil it for 90 minutes, with no hops for the first 30 minutes, and boost the 60 minute addition. Keep the 30 minute addition as is, or 1/4 oz. more.

Ground it out with the majority of your IBUs early.
Round it out with a small middle charge.
Pound it out with a huge whirlpool & dryhop.

This method seems to work very well for me. I don't do 20-5 minute additions anymore because it just makes more sense to me to focus on extremely late additions for the ultimate flavor/aroma.

 

[plaplant]

Use a wort chiller, or other fast-chill method, to bring piping hot wort from boiling temps. quickly down to approx. 170-165 F. At that time, add the hopstand hops and resort to slow-chill methods, such as an ice bath, to bring the wort slowly from 165-F down to pitch temps over the course of an hour. Whirlpool kettle about 3 times during the steep and keep covered.

I bag my kettle hops. They don't make it into the fermenter. When I do multi-stage dryhopping, I bag those as well. Tie a line to the neck of your fermenter or keg for ease of removal. The smaller, staged additions will be easier to remove than one massive bulge of single stage dryhops. Definitely use pellets. You can dryhop the first stage in the primary, the second stage in the secondary, and the third stage in the keg.

Boil it for 90 minutes, with no hops for the first 30 minutes, and boost the 60 minute addition. Keep the 30 minute addition as is, or 1/4 oz. more.

Ground it out with the majority of your IBUs early.
Round it out with a small middle charge.
Pound it out with a huge whirlpool & dryhop.

This method seems to work very well for me. I don't do 20-5 minute additions anymore because it just makes more sense to me to focus on extremely late additions for the ultimate flavor/aroma.

Again, Thanks!

Now that I am thinking about it, I want to go with a black IPA. I like my Black IPA to have a heavy hop nose and a roasty Malt finish. I think I'm going to go with about:

- 12 lb american 2 row
- .5 lb carafa 2 special
- .5 lb special roast
- .5 lb chocolate.

What do you think?