chemnitz
Well-Known Member
Im a newbie brewer, and Im planning to brew an American Imperial IPA soon. Ive devised my own recipe based on a handful of examples. For the hops, I have an unopened 1 lb. bag of Amarillo Gold (7.5% AAU) that Im dying to try out. I dont know exactly how to set up the hop schedule, but I know that I want to emphasize hop flavor and aroma rather than pure bitterness. IBUs in the upper 70s to mid 80s sounds about right. Im hoping to give it just a bit of a Belgian twist by cooking sugar with a little yeast nutrient until it turns a light amber color, as in this thread:
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/
Here is the recipe that Im kicking around at the moment:
De Duabus Naturis
5 gallons
7 lb. extra light DME (half as a late addition)
1 lb. Crystal 40L
2 lb. home-cooked sugar (light amber)
1.75 oz. Amarillo @ 60
2 oz. Amarillo @ 20
2.25 oz. Amarillo @ flameout
2.5 oz. Amarillo dry hop
1 Whirlfloc Tablet @15
Yeast: Nottingham (or Scottish Ale??)
OG: 1.077
Color: 10 SRM
IBU: 85
ABV: 7.7%
I have two questions:
1. What do you recommend for a hop schedule? Will the above accomplish my goal of a full Amarillo flavor and aroma without ridiculous bitterness? Is there any merit to doing small additions throughout the boil? More late additions? Something else?
2. What yeast would be good for this beer? On hand, I have two packets of Nottingham. Also, in a few days, I will have a nice yeast cake from a Scottish 80/ (Wyeast Labs #1728). If the Scottish one would turn out okay, it would be easier to just use that. Otherwise, is the Notty a good choice?
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/
Here is the recipe that Im kicking around at the moment:
De Duabus Naturis
5 gallons
7 lb. extra light DME (half as a late addition)
1 lb. Crystal 40L
2 lb. home-cooked sugar (light amber)
1.75 oz. Amarillo @ 60
2 oz. Amarillo @ 20
2.25 oz. Amarillo @ flameout
2.5 oz. Amarillo dry hop
1 Whirlfloc Tablet @15
Yeast: Nottingham (or Scottish Ale??)
OG: 1.077
Color: 10 SRM
IBU: 85
ABV: 7.7%
I have two questions:
1. What do you recommend for a hop schedule? Will the above accomplish my goal of a full Amarillo flavor and aroma without ridiculous bitterness? Is there any merit to doing small additions throughout the boil? More late additions? Something else?
2. What yeast would be good for this beer? On hand, I have two packets of Nottingham. Also, in a few days, I will have a nice yeast cake from a Scottish 80/ (Wyeast Labs #1728). If the Scottish one would turn out okay, it would be easier to just use that. Otherwise, is the Notty a good choice?