Magnum Ale?

[Tony]

I love using Magnum hops. I made up this one, and when I racked it to the secondary it tasted like grapefruits. I drank this keg in record time.

Pacific Magnum Ale:

11 lbs. Maris Otter Pale
1.5 lbs. Crystal Malt 20°L
1 lbs. Barley Flaked
1 oz. Yakima Magnum - 60 min.
1 oz. Cascade - 20 min.
1 oz. Yakima Magnum - 20 min.
1 oz. Cascade - 1 min.
1 oz. Yakima Magnum - 1 min.
.5 oz. Cascade - dry hop.
.5 oz. Yakima Magnum - dry hop.
White Labs WLP041 Pacific Ale Yeast

O G 1.068
T G 1.014
Color: 15.83 °SRM
Bitterness: 82.3 IBU
Alcohol: (%volume) 7.2 %

 

[Denny's Evil Concoctions]

One thing to keep in mind is that if you use a blow off a lot of your aroma is out the tube.

I had to add another oz of Columbus to my ipa to bring up the aroma. (even though it has high aau's it also has a very high oil level). I boil about 2cups of water, then throw in the hops and make a tea then dump it in the secondary. I figure the hot water will disolve the aromatic/flavor oils somewhat, giving a kickstart to the dry hopping. (I'm using pellets.)

My pale was a borderline IPA according to promash, but it seems lacking in hop flavor/aroma, even though I added a fair amount of hops in the last 2 minutes. It blew out fairly fierce.

On another note, I'm wondering also if my settings are right for promash since my Pale should have been 56 IBU's, yet doesn't seem all that bitter. I used tettang, saaz, and haller in large quantities.

[Edit: oops, I meant 47 IBU and to me a IPA has to be 60+ This beer feels more like about a 25-30 IBU]

0.88 oz. Czech Saaz Pellet 3.50 11.8 60 min.
0.88 oz. Hallertauer Pellet 4.00 13.5 60 min.
0.88 oz. Tettnanger Pellet 4.50 15.2 60 min.
0.35 oz. Czech Saaz Pellet 3.50 0.9 10 min.
0.35 oz. Hallertauer Pellet 4.00 1.1 10 min.
0.53 oz. Tettnanger Pellet 4.50 1.8 10 min.
0.35 oz. Czech Saaz Pellet 3.50 0.8 2 min.
0.35 oz. Hallertauer Pellet 4.00 0.9 2 min.
0.35 oz. Tettnanger Pellet 4.50 1.0 2 min.

 

[DeRoux's Broux]

both look good. i don't use a blow-off tube, but i still may need to add a little extra for the aroma.
i may add in another finishing/dry hop for more complexity too....

 

[Baron von BeeGee]

You could perhaps shift a bit of your 75m addition and a bit of your 15m addition to somewhere around the 30-45m mark since you don't have anything in your hop profile in that area, but it actually looks good the way it is to me. I had hop additions at 60/30/0 for an APA I did and I didn't really get the hop flavor I was looking for, so I'm thinking either 60/30/15/0 or just 60/15/0.

 

[Tony]

Opps...left out the details on mine...

O G 1.068
T G 1.014
Color: 15.83 °SRM
Bitterness: 82.3 IBU
Alcohol: (%volume) 7.2 %

 

[Denny's Evil Concoctions]

You could perhaps shift a bit of your 75m addition and a bit of your 15m addition to somewhere around the 30-45m mark since you don't have anything in your hop profile in that area, but it actually looks good the way it is to me. I had hop additions at 60/30/0 for an APA I did and I didn't really get the hop flavor I was looking for, so I'm thinking either 60/30/15/0 or just 60/15/0.

I've never really seen the reason behind a 45 or 30 min addition. It's not long enough to truly isomerize the alpha oils, and its so long that all the flavor and aroma boils off. Or am I delusional ?

 

[Baron von BeeGee]

I've never really seen the reason behind a 45 or 30 min addition. It's not long enough to truly isomerize the alpha oils, and its so long that all the flavor and aroma boils off. Or am I delusional ?

I don't know! My assumption is that boiling is required to extract all of the alpha acids and isomerize them, with more boiling doing a better job (or more complete). The flavor/aromatic oils are boiled off, but how long does that take? From my experience they don't flash out of the pot as addition inside of 15 minutes definitely affect hop flavor/aroma. Perhaps 45 minutes doesn't make as much sense, but I would think 30 minutes would be somewhere on the line between the points where maximum acids are isomerized vs. maximum oils extracted and remaining. If no oils are remaining after 15 minutes, then I can see any point in the many recipes that call for 30 minute additions...the same result could be achieved by adding hops at 60 minutes, just correspondingly less.

 

[DeRoux's Broux]

okay, i think i've finished jack'n w/ my Magnum Ale:

10 lbs. domestic 2-row
.75 lb. American Crystal 90
0.5 lb. American Crystal 60
.5 lb. Brown Sugar (last 15 min of boil)
.5 lb Carpils
1 oz American Chocolate Malt
.75 oz Magnum Hops @ 75
.75 oz Magnum Hops @ 30
.75 oz Amarillo Gold Hops @ 15
.75 oz Columbus Hops @ 0
1 oz Amarillo Gold Hops dry hop in secondary
1 oz Columbus Hops dry hop in secondary
1300 ml starter of WLP001 Cali ale or WLP051 Cali V ale yeast
90 min boil, SG 1.061, SRM 13.8, IBU's 78.6