Help me with a hop profile if you would

[Aotidae]

Boil Size: 7.52 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 5.9 SRM
Estimated IBU: 37.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6 lbs 8.0 oz Pale Ale Malt (Avangard) (3.0 SRM) Grain 3 56.5 %
4 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 4 34.8 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 5 4.3 %
8.0 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 6 4.3 %
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 7 6.2 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.4 IBUs
2.00 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 Hop 9 3.9 IBUs
2.00 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 10 8.6 IBUs
2.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 Hop 11 10.0 IBUs
2.00 oz Huell Melon [7.20 %] - Steep/Whirlpool Hop 12 5.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -
3.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.38 qt of water at 162.5 F 151.0 F 75 min

Sparge: Batch sparge with 2 steps (2.05gal, 4.26gal) of 168.0 F water


Does the hop profile seem okay? I am going to pitch all of the whirlpool additions in around 160 and hold it around 135 for 30-45 minutes.

 

[Decimotox]

That seems like a very high number of hops for a simple pale ale. Maybe it's just me. The hops themselves are good pale ale hops, it just seems like a lot.

 

[pat10323]

14 Oz of hops???

 

[Aotidae]

Went with the higher number to get my IBUs without a bittering addition. I could easily do like .25oz magnum at 60, .25 cascade at 10 and 5 minutes, .5 oz of each hops at whirlpool and then do my dry hop schedule. That would probably be more in the norm. I am curious to see what only late additions will be like. So with that being said, I could still half the amount of all additions and have a ton of hops for this style. I am not against changing the amounts or moving things around. I have just been thinking of doing the hop bursting technique during the steep period and just playing around with late additions.

 

[Decimotox]

I feel like the IBU wouldn't be that high with your first addition coming at 10 mins left in the boil. Will you really get any bittering from whirlpool additions? It's your recipe for sure, man, but I'd do something like that .5 oz Magnum at 60, or even an oz of Cascade at 60. I feel like right now it'd just be a rush of hop aroma with a very malty taste.

 

[passedpawn]

[moved from recipe database, which is for "tried and true" recipes]

 

[Aotidae]

You gain some ibus from whirlpool but it is like 25% utilization.

 

[Desertbrewer]

There's no such thing as too much hops...
IME you'll get sufficient bitterness, something around your intended 35 IBU with that schedule and hop stand.

Only one I haven't used is Huell melon but I think all that cascade will pull the more citrus characteristics from the other more fruity hops. I think it'll be mostly grapefruit/orange with underlying tropical fruit.