Hop Schedule Help

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iagainsti

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I'm putting together a 5 gallon batch of IPA that I plan to brew with some new equipment I've picked up. I've been doing BIAB partial mashes on the stove for a bit and finally ponied up and got a set up that will let me switch over to all grain.

I'm thinking about hopping with a blend of "C" hops through out my boil.
I'm curious to see if anyone's tried this, and how it turned out. Here's what I have so far:

8.5 lbs 2-row 69%
2.25 lbs Vienna 18%
1 lbs Crystal 60L 8%
.63lbs CaraPils 5%

Mashed @ 155 for 60min

.33 oz Columbus
.33 oz Centennial @60
.33 oz Cascade


.33 oz Columbus
.33 oz Centennial @15
.33 oz Cascade


.33 oz Columbus
.33 oz Centennial Whirlpool
.33 oz Cascade

Wyeast American Ale II


I might dry hop with another oz each hop 4 days before I bottle, but i haven't decided yet.


Thoughts?
 

Hopper5000

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What's the IBU's on this? You are shooting for about 6% ABV or so? If you are going to mash that high and have some residual malt I would up the hops a little on the end to give it more flavor and aroma, eg double the flavor and/or whirpool additions. Dry hopping with an ounce of each would be appropriate. I would leave the DH in there for somewhere between 7 to 12 days though.
 

Jwerner23

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I have used those 3 hops together and they work very well together. You might want to look about adding a couple more ounces tho because 3 ounces is pretty low for an IPA. I would add a mix of 1 oz. at 5 min or flameout and another at dryhop.
 

Jwerner23

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and depending on how much sweetness you want you might want to change the mash temp. Lower mash temps are for dryness while higher mash temps leave sweetness. I normally do between 148-150 for my IPAs but I like mine dry.
 
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iagainsti

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I punched this into Brewer's friend and it gave me 60 IBUs. I was thinking about adding another oz some where in the boil - probably at 5min
 
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iagainsti

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thanks for the heads up on the mash temp. I'll drop it down a bit too.
 
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iagainsti

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Finally got around to brewing this guy last weekend:

9.25 lbs 2-row
2.25 lbs Vienna Mashed @ 150 for 1 hr
.75 lbs Crystal 60

.33 oz Columbus
.33 oz Centennial @ 60, 15, 10, 5, and Whirlpool
.33 oz Cascade

The O.G. was 1.067, which was pretty dead on for what I was shooting for.
I pitched White Lab's California Ale @ 70 degrees, Fermenting @ 68


I hadn't used White Labs before, and man this is a pissed off yeast. I have about 5.5 gallons of wort in a 6.5 gallon carboy, and was starting to worry if there was enough space for all the activity going on (heading out of town for a week today). However, today is day 3 and it's looking like it's starting to calm down a bit. I have about 6 inches left of space, so I'm thinking its going to be all right.

All in all, I'm pretty stoked with how everything's going with this guy. Thanks for the input!
 

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