Craigvu
Well-Known Member
Hi there, I've got what I think is a good grain bill for a Rye IPA that I'll be brewing this weekend, but need some help with hopping with the hops I've got in the freezer. Here's the grainbill:
10 Lb MO
2 lb Vienna
2 lb Rye
.75 lb Crystal 60
.5 lb flaked barley
Planning on mashing around 150, to get high attenuation.
Critiques on the grainbill are welcome (needed probably) as well. It's a combo of the Denny Conn and Edwort recipes.
Hops available are:
1.5 oz Amarillo
1.75 oz Simcoe
.75 oz Cascade
2.0 oz Centennial
1.5 oz Summit
I'm cool with using all of these (i'd imagine that'd be IBU over 100). It seems that a lot of the recipes I've seen tend toward the "spicier" hops instead of using a lot of the citrusy "C" hops. So in my mind that means starting with either Simcoe or Summit and adding things like Centennial and Amarillo later (or dry hopping with them). Is this true or am i just smokin something?
Thanks a ton for your help.
10 Lb MO
2 lb Vienna
2 lb Rye
.75 lb Crystal 60
.5 lb flaked barley
Planning on mashing around 150, to get high attenuation.
Critiques on the grainbill are welcome (needed probably) as well. It's a combo of the Denny Conn and Edwort recipes.
Hops available are:
1.5 oz Amarillo
1.75 oz Simcoe
.75 oz Cascade
2.0 oz Centennial
1.5 oz Summit
I'm cool with using all of these (i'd imagine that'd be IBU over 100). It seems that a lot of the recipes I've seen tend toward the "spicier" hops instead of using a lot of the citrusy "C" hops. So in my mind that means starting with either Simcoe or Summit and adding things like Centennial and Amarillo later (or dry hopping with them). Is this true or am i just smokin something?
Thanks a ton for your help.