WhiteMtnHausBier
Active Member
I'm going to brew an extract/grain IPA tonight dubbed the 4x4 IPA, four malts, four hops.
Base malt is vienna @ 1lbs. I've got some other specialty stuff, crystal 7g, 2 row 7g, breiss caramel 7g 20ºL, and carapils 7g? Not totally sure on weights, I milled it all up last week and have since forgotten.
This is however my first real hop experiment as I've never really toyed with boil times/dry hopping and more then 3 hop varieties. What I have is 1oz Columbus 14AAU, 1oz Chinook 12 AAU, 1oz Cascade 6AAU, and Centennial 11AAU.
My idea was to split each 1oz bag into 4 - 7g piles, then combining 7g of each of the 4 hops, which makes a quantity of four 1oz bags, each containing 7g of each of the four hops.
Is combining the four varieties a bad idea? I plan to add two additions during the boil, one at flame out, and then one to dry hop with. Also what is the best way to dry hop in the primary, should I pour my wort over my hops (sitting ontop a filter/strainer)? Or should I put them in a hop back and put it into the primary? I actually took a rubber bung and inserted a stainless Ihook to tie the bag off too, is this a good idea? I'm worried about it clogging up the bottle neck during violent fermentation and not allowing sufficient Co2 exhaust.
I'm looking for a IPA with a hop forward, grapefruit/piney aroma. Slight amber in color (hence the base malt of Vienna and several grams of crystal malt. Please help. Thanks!
Base malt is vienna @ 1lbs. I've got some other specialty stuff, crystal 7g, 2 row 7g, breiss caramel 7g 20ºL, and carapils 7g? Not totally sure on weights, I milled it all up last week and have since forgotten.
This is however my first real hop experiment as I've never really toyed with boil times/dry hopping and more then 3 hop varieties. What I have is 1oz Columbus 14AAU, 1oz Chinook 12 AAU, 1oz Cascade 6AAU, and Centennial 11AAU.
My idea was to split each 1oz bag into 4 - 7g piles, then combining 7g of each of the 4 hops, which makes a quantity of four 1oz bags, each containing 7g of each of the four hops.
Is combining the four varieties a bad idea? I plan to add two additions during the boil, one at flame out, and then one to dry hop with. Also what is the best way to dry hop in the primary, should I pour my wort over my hops (sitting ontop a filter/strainer)? Or should I put them in a hop back and put it into the primary? I actually took a rubber bung and inserted a stainless Ihook to tie the bag off too, is this a good idea? I'm worried about it clogging up the bottle neck during violent fermentation and not allowing sufficient Co2 exhaust.
I'm looking for a IPA with a hop forward, grapefruit/piney aroma. Slight amber in color (hence the base malt of Vienna and several grams of crystal malt. Please help. Thanks!