beervoid
Hophead & Pellet Rubber
Hello everybody, I would appreciate some feedback on a recipe I changed.
I want to try this technique that I read about which involves moving all the first boil bittering hops to late addition.
The original recipe is the Kiwi Express by Northern Brewer.
So far I got this...
Original recipe:
MASH INGREDIENTS
- - 11.5-lbs-Malteurop-American-2-row-Pale
- - 0.5-lbs.-Briess-Caramel-20
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 168° F for 10 minutes
BOIL ADDITIONS & TIMES
0.5 oz New Zealand Nelson Sauvin (60 min)
0.5 oz New Zealand Nelson Sauvin (10 minutes)
1 oz New Zealand Motueka (10 minutes)
2 oz New Zealand Wakatu (10 minutes)
DRY HOPS
1 oz New Zealand Motueka,
2 oz New Zealand Wakatu
YEAST
DRY YEAST (DEFAULT): Safale US-05.
Optimum temperature: 59–75°F
LIQUID YEAST OPTION: Wyeast #1056 American Ale Yeast.
Optimum temperature: 60–72°F
New Recipe:
MASH INGREDIENTS
- - 11.5-lbs-Briess - Pale Ale Malt
- - 0.5-lbs.-Weyermann - Carared
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 168° F for 10 minutes
BOIL ADDITIONS & TIMES
Little bit Nelson Sauvin (60 min.... how much? to counter foaming)
2 oz New Zealand Nelson Sauvin (10 minutes.. triple of bittering?)
1 oz New Zealand Motueka (10 minutes)
3 oz New Zealand Wai-iti (10 minutes)
DRY HOPS in 2nd fermentation vessel and 1 week prior kegging.
1 oz New Zealand Motueka,
3 oz New Zealand Wai-iti
YEAST
DRY YEAST (DEFAULT): Safale US-05.
Optimum temperature: 59–75°F
AA values of the hops:
New Zealand Nelson Sauvin AA 11.7
New Zealand Motueka AA 6.4
New Zealand Wai-iti AA 3.0
New Zealand Wakatu AA 6.5-8.5%
So what I did is I shifted the Nelson Sauvin 0.5oz and tripled it adding it to 10mins..
Also since I still have 2 left of it I might as well add that to the dry hop?
I had to substitute both malts for Briess Pale Ale Malt and Weyermann Carared..
I had to subsitute Wakatu for Wai-iti... Wai-iti is lower in AA so I added more (2oz more 1oz in 10min and 1oz in dry) to compensate..
I've read that this recipe is quiet light IPA and I like my IPA's hoppy so.
I got 2oz more of Nelson Sauvin and Motueka lying around here that I might be able to use as well.. any suggestions?
Thanks a million in advance!
I want to try this technique that I read about which involves moving all the first boil bittering hops to late addition.
The original recipe is the Kiwi Express by Northern Brewer.
So far I got this...
Original recipe:
MASH INGREDIENTS
- - 11.5-lbs-Malteurop-American-2-row-Pale
- - 0.5-lbs.-Briess-Caramel-20
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 168° F for 10 minutes
BOIL ADDITIONS & TIMES
0.5 oz New Zealand Nelson Sauvin (60 min)
0.5 oz New Zealand Nelson Sauvin (10 minutes)
1 oz New Zealand Motueka (10 minutes)
2 oz New Zealand Wakatu (10 minutes)
DRY HOPS
1 oz New Zealand Motueka,
2 oz New Zealand Wakatu
YEAST
DRY YEAST (DEFAULT): Safale US-05.
Optimum temperature: 59–75°F
LIQUID YEAST OPTION: Wyeast #1056 American Ale Yeast.
Optimum temperature: 60–72°F
New Recipe:
MASH INGREDIENTS
- - 11.5-lbs-Briess - Pale Ale Malt
- - 0.5-lbs.-Weyermann - Carared
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 168° F for 10 minutes
BOIL ADDITIONS & TIMES
Little bit Nelson Sauvin (60 min.... how much? to counter foaming)
2 oz New Zealand Nelson Sauvin (10 minutes.. triple of bittering?)
1 oz New Zealand Motueka (10 minutes)
3 oz New Zealand Wai-iti (10 minutes)
DRY HOPS in 2nd fermentation vessel and 1 week prior kegging.
1 oz New Zealand Motueka,
3 oz New Zealand Wai-iti
YEAST
DRY YEAST (DEFAULT): Safale US-05.
Optimum temperature: 59–75°F
AA values of the hops:
New Zealand Nelson Sauvin AA 11.7
New Zealand Motueka AA 6.4
New Zealand Wai-iti AA 3.0
New Zealand Wakatu AA 6.5-8.5%
So what I did is I shifted the Nelson Sauvin 0.5oz and tripled it adding it to 10mins..
Also since I still have 2 left of it I might as well add that to the dry hop?
I had to substitute both malts for Briess Pale Ale Malt and Weyermann Carared..
I had to subsitute Wakatu for Wai-iti... Wai-iti is lower in AA so I added more (2oz more 1oz in 10min and 1oz in dry) to compensate..
I've read that this recipe is quiet light IPA and I like my IPA's hoppy so.
I got 2oz more of Nelson Sauvin and Motueka lying around here that I might be able to use as well.. any suggestions?
Thanks a million in advance!