Hi! here there is the recipe for my next batch, a classic english ipa:
5 gallon batch
og 1063 ibu 59 srm 9
10lb maris otter (80%)
1.9lb munich malt 10L (15%)
0.6lb carared 25L (5%)
0.7oz challenger 60min
0.4oz hall magnum 60 min
1oz challenger 10min
1oz golding 10 min
1oz challenger 0 min
1oz golding 0 min
yeast wlp013
the quantities of hops for dryhopping will be decided after some days of fermentation.
My previous batch of EIPA was too hoppy: some grassy and vegetable notes, and malts totally overwhelmed by hops. In that batch I put 5.5oz of hops in the last 20 min of boils.
I am looking for a more balanced version of the style, where malts are present but hops can shine well.
I am interested in all kind of suggestion to my recipe, but in particular I'd like to know what do you think about my hop schedule.
Thank you in advice!
5 gallon batch
og 1063 ibu 59 srm 9
10lb maris otter (80%)
1.9lb munich malt 10L (15%)
0.6lb carared 25L (5%)
0.7oz challenger 60min
0.4oz hall magnum 60 min
1oz challenger 10min
1oz golding 10 min
1oz challenger 0 min
1oz golding 0 min
yeast wlp013
the quantities of hops for dryhopping will be decided after some days of fermentation.
My previous batch of EIPA was too hoppy: some grassy and vegetable notes, and malts totally overwhelmed by hops. In that batch I put 5.5oz of hops in the last 20 min of boils.
I am looking for a more balanced version of the style, where malts are present but hops can shine well.
I am interested in all kind of suggestion to my recipe, but in particular I'd like to know what do you think about my hop schedule.
Thank you in advice!