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Help me get weird with this double IPA

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SlickWilly

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Joined
Apr 7, 2011
Messages
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Location
Buffalo
So I just placed an order with enough grains to brew two beers and a ton of hops, the first beer I'm brewing is a single hop Nelson Sauvin IPA then I was planning on making a double IPA and pitching it onto the yeast cake of the first beer (from what I've read on this forum this is ok). As far as the grain bill goes I'm going with 13lbs Pale Ale Malt, 2lbs Carapils, 1lb Crystal 60. For the hops I have the following at my disposal, obviously not all of them need to be used but I want to get weird with this and make something interesting.

Citra 4oz
Falconers Flight 3oz
Falconers Seven Seas 3oz
HBC342 Experimental 3oz
Nelson Sauvin 2oz
Simcoe 2oz
Zythos 1oz
Columbus 1oz

I was planning on using the Columbus as the 60 min bittering and then from there I can't really decide what to do because I keep changing my mind. Any input would be appreciated.
 
Dang.. You have a bunch of the newer hops that I don't find on here: http://www.byo.com/resources/hops I'm going to subscribe to the thread n see where you go with it.

I do like a big dry hop like a Pliny so I'd save at least 5 oz of big fragrant varieties for that. Probably zythos, falconers flight, and that Columbus

Then again, that is not very weird...
 
What do you mean weird? You're going to end up with a tropical DIPA any way you slice it. It really depends on how much you enjoy the aroma of the particular hops. Rub each varietal between your palms and use the ones that smell the best, later in the boil/dryhop. I would bitter with the Columbus at 60 and work your way down from there following any variation of a 60/30/15/10/5/0/DH schedule. For a 5 gallon batch of DIPA, I would personally use 9-12 oz. hops, but you'll get by with 8 oz. for one batch.

As far as the grist goes, I'd do 3-6% each of carapils, crystal, and sugar with 80-90% base malt. Very Pliny-esque, but you're using C60 instead. I would use 3% of that and 6% of the others. Mash low and long. Pitch a big, clean, liquid yeast starter.
 
I have a DIpa on tap now, and did german tradition as the bittering additions, then did simcoe, and citra as both flavor and aroma....I love this combo,,,,I just tossed another 1 oz simcoe into the keg for dry hopping....Personally,,,I would stick to about two different hops,,,I notice that a couple of your hop packets are "blends," so if you don't know what you are working with it'll be hard to really diagnose likes and dislikes.
Heres an idea, do the columbus and maybe simcoe as a bitterring addition to get your ibus up there, then for flavor/aroma hit it with the falconers seven seas or the falconers flight, one or the other but not both. Or, you could do all 3 oz of the experimental hop, with an oz for dry hopping purposes. Any which way you go I am sure it'll be good. Good luck, let us know!
 
By weird I really just mean interesting because I think this hops are all very interesting on their own so I would like to brew a big ipa using many of them together I just can't decide which ones and the best hopping schedule to use to make them work well together. Thank you for the input on the grain bill I will take your advice and either ditch the carapils or reduce the amount. Any other thoughts on which hops to use and the hoping schedule?
 
Yeast from your beard
Penis for a mash paddle
Dry hop with a live animal
ferment in an outhouse
Prostitute with a strap-on for a brew partner

I'll keep thinking.....
 
My suggestion: Either use ALL of the hops at 60 min, or all of the hops at 5 min :) Come on, live a little!
 
Id use em all too! If its too hoppy, which is almost impossible, it will always become more subdued as it ages.
 
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