Help me with my hop schedule for a double ipa

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VBrewing

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Hops available 10 oz centennial, 2 oz Amarillo, 2 oz Citra. Wanna make a hoppy double ipa. Extract brew of around 12 lbs. Any suggestions welcome.
 

CastleHollow

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I'd go with something like this:

Bittering = Centennial (prob about 2-3 oz given the 12# of fermentables)
Flavor = Citra (1 oz)
Aroma = Amarillo or Amarillo/Centennial.

I'd plan for at least 2 oz as a dry hop.

Good luck!
 

bjohnson29

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It kind of depends on what you want out of it. You'll definitely want some in there around 60 min, but after that, I typically wait and do a 15, and large additions at 5 and flameout (followed by dry hoping) to get maximum flavor and aroma. You may want to use a recipe calculator to make sure you have the IBUs you want.
 

hoptualBrew

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Whatever you want from it really, but just make sure that the bite of the hops matches the bursted aroma. Nothing more anticlimatic in an IPA, for me at least, than smelling a hop resin packed tropical fruit aroma only to be lead to a weak bitterness.

From what it looks like, you should be in the ballpark of 1.080 depending on your boil volume & length so I would recommend:

1 oz Centennial @ 60
1 oz Centennial @ 45
1 oz Amarillo @ 15
1 oz Citra @ 15
1 oz Centennial @ Flameout
1 oz Citra @ Flameout

optional:
1 oz Amarillo dry hop

That should put you in the range of 85 IBU. iBrewMaster said 83.58 IBU.
 

Glynn

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hope this is of some help

Untitled Recipe
Imperial IPA
Type: Extract Date: 7/13/2012
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 2.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 3 Gal/11.4 L) - Extract
End of Boil Volume 2.60 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs LME Golden Light (Briess) (4.0 SRM) Extract 1 100.0 %
2.00 oz Centennial [10.80 %] - Boil 60.0 min Hop 2 21.8 IBUs
2.00 oz Centennial [10.80 %] - Boil 30.0 min Hop 3 16.8 IBUs
2.00 oz Centennial [10.80 %] - Boil 15.0 min Hop 4 10.8 IBUs
2.00 oz Centennial [10.80 %] - Boil 10.0 min Hop 5 7.9 IBUs
2.00 oz Centennial [10.80 %] - Boil 5.0 min Hop 6 4.3 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 8 -
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs

Beer Profile

Est Original Gravity: 1.090 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 61.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.6 SRM
 
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VBrewing

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Thanks for the responses. Here is my original thoughts with a few tweaks with your suggestions.

9.24 oz gold malt extract
2 lbs dme
8 oz dextrose
1 lb 20l malt seeped 30 mins

3 oz centennial 60 mins
2 oz centennial 20 mins
1 oz centennial 10 mins
.5 oz citra 10 mins
1 oz centennial 5 mins
.5 o citra 5 mins
1 oz centennial flameout
1 oz citra flameout
1 oz centennial dry hop 5 day
2 oz Amarillo gold dry hop 5 day

Est og 1.089
IBUs 90.1
Est ABV 9.1

How does that look?
 

bobbrews

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You're way off.

First of all 2 lbs. and 9.24 oz. of extract is not enough extract to reach 1.089 OG... even with an addition 8 oz. dextrose and 1 lb C20. Second, 1.089 OG is quite high for an extract DIPA. I would shoot for 1.070 OG so you have a better chance of finishing dry. Use less than 5% C20 which can make things too sweet if used in higher %'s. Add half of your extract at the 15 min boil mark, which will decrease melanoidin formation and accentuate the hops. Finally, use approx 10-15% sugar in the recipe in place of extract which will help to dry out your beer so you're not left with something sticky sweet.

Hops, hops, hops...

0.50 to 1.00 oz. centennial 60 mins
0.50 to 1.00 oz. centennial 30 mins
2.00 oz centennial 15 mins
2.00 oz centennial 5 mins
2.00 oz citra 30 mins warm aroma steep
2.00 oz citra dry hop 8 days
2.00 oz amarillo dry hop 8 days

What yeast are you using?
 

bobbrews

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You're good to go. Just be sure to pitch the appropriate amount at the appropriate temperatures and try to hold it at those temps as best you can, at least for the first 5 days.
 
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