New England IPA "Northeast" style IPA

[TBA]

Never tried mixing yeasts but very interested. Does it matter when you add the second yeast that will boast conversion? I was thinking of starting with S-33 then at 50-75% attenuation pitch some US05 to finish it off. The US05 would not get a chance to grow during the lag phase so I don’t know how much to add. I could add fresh or some slurry. What have people tried?

 

[Dgallo]

I Remember having a conversation with you a few months back where you suggested that DME could replace dextrose and still add some body whilst also adding abv. What’s the ball park figure in regards to the percentage of DME In the grist if you were trying to get into TIPA territory?

What you’ll need really depends on how big of a beer you can get with grain alone on your system. Ive brewed a few no boil NEIPAS were ive only used dme for most if the base grain and steeped a little 2row and wheat/oats. Those beers came out fine. So I’d say you can easily use however much you need to hit your target og. For a TIPA I still would use about 3-5% dextrose though. There will be plenty of body from the size of the grainbill and the abv, so the dextrose will help the drinkability and not make it come across so heavy

 

[CrookedElbowBrewing]

One pound DME into 1G will give you 45 gravity points. (LDME will be less) For a 5G batch it’ll bump you up 9 pts. Figure out what your ABV goal is and add accordingly. 9 points into 5G should bump you up about 1.2% ABV
I’ve been brewing at the max grain capacity in my system for a while and I typically add 1# LDME to boost my gravity a bit if I want a bigger beer.

 

[HopsAreGood]

You can also use brewers crystals which are essentially the same thing as DME except have no color and no flavor. Made from corn I believe. I’ve used them a few times and always had good results boosting the alcohol but still keeping the mouthfeel, color, and flavor unaffected. I’ve always use them in equal amounts to DME meaning if I wanted to add 1 pound of DME, I would just add 1 pound of brewers crystals instead.

https://www.northernbrewer.com/products/brewers-crystals-1-lb

 

[Dgallo]

One pound DME into 1G will give you 45 gravity points. (LDME will be less) For a 5G batch it’ll bump you up 9 pts. Figure out what your ABV goal is and add accordingly. 9 points into 5G should bump you up about 1.2% ABV
I’ve been brewing at the max grain capacity in my system for a while and I typically add 1# LDME to boost my gravity a bit if I want a bigger beer.

Its technically a solution of dme and water at a Gallon volume will gain 45 points. Now for estimating points per batch, It’s going to be dependent on the volume. So assuming 9 points for a 5 gallon batch is a bit high. 7 points is more realistic with this style since you’ll need a minimum of 5.75 g in the fermenter to yield a clean 5 gallons of beer after the dryhop load

 

[Dgallo]

You can also use brewers crystals which are essentially the same thing as DME except have no color and no flavor. Made from corn I believe. I’ve used them a few times and always had good results boosting the alcohol but still keeping the mouthfeel, color, and flavor unaffected. I’ve always use them in equal amounts to DME meaning if I wanted to add 1 pound of DME, I would just add 1 pound of brewers crystals instead.

https://www.northernbrewer.com/products/brewers-crystals-1-lb

@Frieds this will work too. I just personally use dme

 

[braindead]

Hows people getting along with Strata?
I pulled a ton of unwanted Onion/Garlic the 1st time.
Want to try again but without that.

 

[aaronm13]

Hows people getting along with Strata?
I pulled a ton of unwanted Onion/Garlic the 1st time.
Want to try again but without that.

Same, got a real savory note thing off it. Love it in commercial beers but haven't been able to pull those good flavors out of it. Got some of the 2020 crop to try it again.

 

[R.A.I.D]

On the top of the (hot side) survival chart we finds many of the usual suspects like Idaho 7, Mosaic, Bravo and Citra.

http://thirdleapbrew.com/technical/yakima-chief-hops-survivables-chart/
But have any of you experience with some of the other hops on top of the list? Like:

Millennium
Mt. Hood
Ekuanot
Crystal
Loral
Comet
Talus

A little math shows that a mix of Mosaic, Millennium and Talus in the ratio 5:2:5 with give you more or less "full coverage" for all the tested hop oils.

 

[braindead]

Same, got a real savory note thing off it. Love it in commercial beers but haven't been able to pull those good flavors out of it. Got some of the 2020 crop to try it again.

Just checked.
I have the 2019 lot of Strata from BeerCo in Oz

 

[Frieds]

What you’ll need really depends on how big of a beer you can get with grain alone on your system. Ive brewed a few no boil NEIPAS were ive only used dme for most if the base grain and steeped a little 2row and wheat/oats. Those beers came out fine. So I’d say you can easily use however much you need to hit your target og. For a TIPA I still would use about 3-5% dextrose though. There will be plenty of body from the size of the grainbill and the abv, so the dextrose will help the drinkability and not make it come across so heavy

I probably didn’t word my question properly. I’ve found that in my Grainfather, when using 30-50% Malted Oats in most of my brews, along with LAIII, I struggle to make IPA higher than around the 8% range. I’d like to try and make something in the 9-10% ABV range at some point but I don’t want to be just throwing in bulk dextrose. Good to know there’s no limits on the amount of DME I can use.

 

[Dgallo]

I probably didn’t word my question properly. I’ve found that in my Grainfather, when using 30-50% Malted Oats in most of my brews, along with LAIII, I struggle to make IPA higher than around the 8% range. I’d like to try and make something in the 9-10% ABV range at some point but I don’t want to be just throwing in bulk dextrose. Good to know there’s no limits on the amount of DME I can use.

Your probably talking about 2-3lbs of dme to get you there. Idk what program you use for calculations but it will be easy to figure out. Also don’t forget there is a Bavarian Wheat dme that is 66% wheat and 33% 2row so you can always cut back your oats a bit and get more gravity from base malts and then use that for body and abv

 

[Frieds]

Your probably talking about 2-3lbs of dme to get you there. Idk what program you use for calculations but it will be easy to figure out. Also don’t forget there is a Bavarian Wheat dme that is 66% wheat and 33% 2row so you can always cut back your oats a bit and get more gravity from base malts and then use that for body and abv

I use the Brewfather software which I love. I’ve never used extract of any kind in a brew before so I’m just wary of the process because I don’t want to bring down the quality of my brew. My other alternative is to just brew a smaller batch so I can use 100% grain.

 

[DuncB]

OR buy a bigger brew system?

 

[Frieds]

OR buy a bigger brew system?

Definitely on the cards at my next house

 

[CrookedElbowBrewing]

I’ve used Light DME for probably my last 10 brews and have not tasted a change/decrease in beer quality. It’s only been 1#, which is usually less than 7% of the grain bill. I’ve had multiple brewers taste the beers and found them to be tasty. Not one one of them asked me if I used DME in the recipe. At first I thought it was kind of “cheating” but it’s just another tool that allows me to hit my target original gravity with the 10G kettle that I’m limited to.

 

[Northern_Brewer]

Courtesy of Stan Hieronymus, an article on how Shaun Hill has been advising New Zealand Hops on new varieties from a brewer's perspective. He's not a fan of the antipodean habit of blending multiple lots :

"At many large processors, they’re essentially blending multiple lots and just trying to get a homogenous blend, which is like what Galaxy is in Australia; BarthHaas, or Hop Products Australia, doesn’t really allow anyone to do selection, probably because they just want total control over the process because there’s a lot of very inferior hops, especially a lot of inferior Galaxy, being grown,” he said.

“I’ve unfortunately had to brew with some of that Galaxy and destroyed batches of beer that tasted like pencil shavings because of it."
https://www.brewsnews.com.au/2021/03/15/hill-farmstead-founder-endures-iso-for-nz-hop-selection/
Hop Products Australia end-of-harvest report : https://www.hops.com.au/downloads/news-events/HPA-2021-Crop-Report.pdf
We picked 675 hectares across our three farms, which resulted in 1,526 metric tonnes of hops. This was a 44 hectare (6.9%) net increase and a 25 metric tonne (1.6%) decrease year-on-year across six proprietary varieties –Eclipse®, Ella™, Enigma®, Galaxy®, Topaz™ and Vic Secret™ -as well as Cascade. Our Galaxy®crop grew 7.2% year on year, marking 11 years of continuous growth,with the exception of 2016 when we were hit with significant hail damage. Eclipse®looks set to follow in Galaxy®‘s footsteps after exceeding expectations in its second year of commercialisation... our commitment to responsible contracting will allow us to meet all obligations, with the exception of Ella™, which came in 22% under contracted volumes...We also completed our pivot from alpha hops to almost exclusively proprietary flavour hops. This included grubbing all Super Pride acreage

 

[R.A.I.D]

Hows people getting along with Strata?
I pulled a ton of unwanted Onion/Garlic the 1st time.
Want to try again but without that.

I have been happy with Strata (2019). Two of my best neipas was with Strata used as dry hop.

I have bought some Strata (2020) for a planed single hop neipa. Hope they are good.

 

[aaronm13]

I probably didn’t word my question properly. I’ve found that in my Grainfather, when using 30-50% Malted Oats in most of my brews, along with LAIII, I struggle to make IPA higher than around the 8% range. I’d like to try and make something in the 9-10% ABV range at some point but I don’t want to be just throwing in bulk dextrose. Good to know there’s no limits on the amount of DME I can use.

You could try doing a reiterated mash on the Grainfather to do a TIPA. That's my plan when I'll brew one in the near future. I did a reiterated mash on an Imperial Stout before, was a bit of extra work but the results was worth it.

 

[DuncB]

I managed to pull the sunk ispindel out of the bottom of the fermentasaurus with a magnet so now have managed to dump all the yeast and hop matter during the cold crash. It's going to need a fair bit of sweetening as the enzyme has worked and made a brut NEIPA at the moment. .

 

[beervoid]

Hows people getting along with Strata?
I pulled a ton of unwanted Onion/Garlic the 1st time.
Want to try again but without that.

I had one lot be straight marihuana juice. The rest was more of a soft orangey kind of thing, not bad but I want that marihuana juice. Even commercial examples haven't all had that beautifull dank flavor.

 

[Footballandhops]

Hows people getting along with Strata?
I pulled a ton of unwanted Onion/Garlic the 1st time.
Want to try again but without that.

Strata is one of my go to hops now. I love that resinous weed like aroma it gives with a heavy dry hop addition. Ive bought all my Strata from YVH, I’m still working through my last pound of 2019 crop year

 

[HopsAreGood]

I’ve used strata a few different times, once in a single hop beer and a few other times as part of a blend. I’ve never gotten the dank/cannabis kind of flavor and aroma that people talk about. I’ve only ever gotten a pretty generic fruity character with a little hint of that strawberry that Is sometimes noted. I want to love it but I haven’t really been all that impressed. I think there’s a lot of variability amongst it as it’s still a fairly new commercially available hop.

 

[R.A.I.D]

Dry hopped at 13C/56F for 2.5-3 days.

After I added my dry hop the gravity dropped from 1018 to 1016. There where visible fermentation activity on the surface the first few days of the dry hop. Mush be hop creep.

Might test 10C/50F next time.

Yeast: mix of S-33 and S-04

 

[TBA]

@R.A.I.D how and when did you mix your yeasts? What fermentation temperature?

 

[R.A.I.D]

@R.A.I.D how and when did you mix your yeasts? What fermentation temperature?

Yeast mixed before pitch.
S-33 17.5 g
S-04 5.75 g

Pitch at 23C.

18C 3 days
19C 1 day
20C 1 day
23C 3 days
Dropped to -2C over 3 days.
Raised to 13C. Transfered to dry hop keg. Kept for 2.5 days before started cold crash at -2C.

Dry hopped with 50 g Citra Cryo, 50 g Mosaic Cryo and 50 g Columbus T90.

 

[R.A.I.D]

Yeast mixed before pitch.
S-33 17.5 g
S-04 5.75 g

Pitch at 23C.

18C 3 days
19C 1 day
20C 1 day
23C 3 days
Dropped to -2C over 3 days.
Raised to 13C. Transfered to dry hop keg. Kept for 2.5 days before started cold crash at -2C.

Dry hopped with 50 g Citra Cryo, 50 g Mosaic Cryo and 50 g Columbus T90.

There was a visible layer of yeast on top of the dry hops in the dry hop keg.
Is there anything else to do than lowering the temperature and perhaps changing the yeast?
I wonder if it is the S-33 or the S-04 part of the mix that is fermenting at 13 C.

 

[Noob_Brewer]

There was a visible layer of yeast on top of the dry hops in the dry hop keg.
Is there anything else to do than lowering the temperature and perhaps changing the yeast?
I wonder if it is the S-33 or the S-04 part of the mix that is fermenting at 13 C.

Never used S-33 but ferments site has a "-" symbol on flocculation. But damn! you soft crashed this beer to below freezing for a couple of days before raising it back up and you'd think the yeast would drop during this! So after seeing the yeast on top of the dry hops (assuming you opened the keg lid to dry hop?) do you think you got a couple more gravity points due to hop creep? Curious what the gravity was before the pre-DH crash vs afterwards. Somehow, either the yeast didn't crash out with the soft crash OR raising it back to 13C resuspended the yeast prior to transferring? Just some thoughts. IMO - how does it taste/aroma? If its solid, then probably wouldn't worry about it too much.

EDIT: The fermintis website also notes a "powdery haze" from this yeast - so just thinking that cold temps alone might not be enough to drop this yeast out with our normal timelines possibly due to the really low molecular weight? of the yeast.

 

[gencinjay]

I tried some new hops in my last batch. All proprietary Michigan hops; 3oz Bergamot, 2oz Michigan Copper and 1oz Paradigm in the whirlpool and dry hop. It still needs a day or two, but so far my impressions are very good.

Update: I think these turned out really well. There was a slight bitterness that I enjoyed. Overall the flavoring was a semisweet grapefruit with some peach thrown in. I'm looking forward to experimenting with these more.

 

[Noob_Brewer]

Yeast mixed before pitch.
S-33 17.5 g
S-04 5.75 g

Pitch at 23C.

18C 3 days
19C 1 day
20C 1 day
23C 3 days
Dropped to -2C over 3 days.
Raised to 13C. Transfered to dry hop keg. Kept for 2.5 days before started cold crash at -2C.

Dry hopped with 50 g Citra Cryo, 50 g Mosaic Cryo and 50 g Columbus T90.

@R.A.I.D also curious how long you keep it at the 23C pitch temps prior to dropping to 18C? Reason why I ask is that 1) Ive seen peeps do this before with other yeasts and have always just assumed that people were wanting the get those esters early and often and 2) 23C is higher than fermentis stated "ideal" ferm temps for S-33. So just curious as to what the relatively higher pitch temps and then dropping to 18C has done for you.

 

[Rob2010SS]

Brewing a NEIPA here coming up. Typically, I pick 3 or 4 hops and stick with those through hot side and cold side. This time, I'm thinking of picking different hops for hot side and cold side.

I'm thinking of bittering with Nugget.
Whirlpooling with Citra, Idaho 7, and Mosaic (trying out hops from the "survivables" research)
Dry hopping with Amarillo and Cashmere

Don't have a lot of experience with idaho 7, amarillo, and cashmere. However, my goal with those is to try and drive some of the sweeter fruit aromas, as opposed to the tropical fruit aromas or the typical grapefruit aroma.

Thoughts?

 

[gencinjay]

Amarillo has been really good for me lately. I get a ton of citrus off of it in the whirlpool.

 

[HopsAreGood]

I’ve had some Amarillo that was amazing but I’ve also had some that was just really not what I was looking for. There’s a lot of variability with it so if you get some good stuff it can be great. For me, more times than not it tends to be not what I’m looking for. This is both in commercial beers and beers that I’ve brewed. I haven’t brewed with it in a while but I’ve considered getting some of the Lupomax and maybe some of the cryo to see if that might accentuate some of its positive characteristics. Overall though I think your plan looks good.




Trillium is apparently digging their current lot of Amarillo.

 

[Rob2010SS]

I might also try cryo in some of these. What is typically the rule of how much cryo? Isn't it like 50% of the amount you would use in pellets?

 

[HopsAreGood]

I might also try cryo in some of these. What is typically the rule of how much cryo? Isn't it like 50% of the amount you would use in pellets?

Yes. About 50%.

 

[R.A.I.D]

So after seeing the yeast on top of the dry hops (assuming you opened the keg lid to dry hop?) do you think you got a couple more gravity points due to hop creep? Curious what the gravity was before the pre-DH crash vs afterwards.

Not sure about yeast activity during dry hop. Would like your thoughts.
Gravity dropped from 1018 to 1016 during the dry hop. It is only one bar on the hydrometer. Bobbles on the surface indicating co2 release the first days during dry hop. And significant sediments on top of the hops after cold crash. See photo of dry hop carboy after transfer to serving keg. Distinct sediments that did not set during the 3 days "soft" crash at -2C. But too much for a 2 points gravity drop.
Dry hop carboy was shaken twice a day for a minute.

This is a no-boil beer so more proteins in suspension. And first time I ferment and dry hop in clear carboys. I love the ability to follow the brew through the glass, but it raises questions like these. What is the sediments? A result of hop creep?

how does it taste/aroma?

Fresh. A bit burning. Aroma is a little muted. Needs 1-2 weeks to mature. Burning will disappear. Might turn out great.

@R.A.I.D also curious how long you keep it at the 23C pitch temps prior to dropping to 18C? Reason why I ask is that 1) Ive seen peeps do this before with other yeasts and have always just assumed that people were wanting the get those esters early and often and 2) 23C is higher than fermentis stated "ideal" ferm temps for S-33. So just curious as to what the relatively higher pitch temps and then dropping to 18C has done for you.

I pitch at 23C to let the yeast get a good start. That is just my generic way of pitching.
I start to chill it to 18C in the refrigerator right after pitching. 18C was the recommended temp for this yeast. This yeast mix took off like a rocket. Checked after 3 hours - very busy airlock.

 

[secretlevel]

Brewing a NEIPA here coming up. Typically, I pick 3 or 4 hops and stick with those through hot side and cold side. This time, I'm thinking of picking different hops for hot side and cold side.

I'm thinking of bittering with Nugget.
Whirlpooling with Citra, Idaho 7, and Mosaic (trying out hops from the "survivables" research)
Dry hopping with Amarillo and Cashmere

Don't have a lot of experience with idaho 7, amarillo, and cashmere. However, my goal with those is to try and drive some of the sweeter fruit aromas, as opposed to the tropical fruit aromas or the typical grapefruit aroma.

Thoughts?

Idaho 7 and Amarillo are awesome and while Cashmere could be good with others, it's not a great focus hop in a sense that it doesn't quite hold its own against most of the banger hops in pungency and flavor. I'd try to make more of a focus on Amarillo in the dry hop.

 

[Rob2010SS]

Idaho 7 and Amarillo are awesome and while Cashmere could be good with others, it's not a great focus hop in a sense that it doesn't quite hold its own against most of the banger hops in pungency and flavor. I'd try to make more of a focus on Amarillo in the dry hop.

So when it comes to the dry hop, I was thinking a 2:1 ratio Amarillo/Cashmere. And I was going to pull some of the standard pellets of Amarillo and go Amarillo cryo.

 

[Rob2010SS]

Curious, what kind of flavor profile would one expect from what I described above?

Small bittering charge of nugget as FWH.

No hop additions during boil.

3 separate WP additions at 180/170/160
2:2:1 ratio Idaho 7/Mosaic/Citra for the first 2 additions
3:2:1 ratio Idaho 7/Mosaic/Citra for last WP addition

2 dry hops done post fermentation and after a soft crash using a 2:1 ratio of Amarillo and Cashmere with the Amarillo in the 2nd dry hop being replaced with Cryo.

Thoughts on what to expect?

I know it's a guess but curious what the thoughts are.

Here's the recipe if this helps....
--------------------------------------------------------------
Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Boil Size: 19 gallons
Boil Gravity: 1.063
Efficiency: 80% (ending kettle)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.067
Final Gravity: 1.018
ABV (standard): 6.36%
IBU (tinseth): 30.31
SRM (morey): 4.72
Mash pH: 5.4

FERMENTABLES:
28.18 lb - Pale 2-Row (68.5%)
7.88 lb - Pale Wheat (19.1%)
4.26 lb - Flaked Oats (10.4%)
0.83 lb - Honey Malt (2%)

HOPS:
0.57 oz - Nugget, Type: Pellet, AA: 14, Use: First Wort, IBU: 8.24

1.2 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 180 °F, IBU: 1.92
2.4 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 20 min at 180 °F, IBU: 4.93
2.4 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 180 °F, IBU: 4.37

1.4 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 170 °F, IBU: 1.86
2.8 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 20 min at 170 °F, IBU: 4.76
2.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 170 °F, IBU: 4.22

1.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 160 °F
4.5 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 20 min at 160 °F
3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 160 °F

7 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 4 days
1.6 oz - Amarillo Cryo, Type: Pellet, AA: 16, Use: Dry Hop for 4 days
6.8 oz - Cashmere, Type: Pellet, AA: 5.6, Use: Dry Hop for 4 days

6 oz - Amarillo Cryo, Type: Pellet, AA: 16, Use: Dry Hop for 2 days
5.1 oz - Cashmere, Type: Pellet, AA: 5.6, Use: Dry Hop for 2 days

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 14 gal
Starting Mash Thickness: 1.35 qt/lb

YEAST:
Omega Yeast Labs - British Ale V OYL-011
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 120
Mg2: 5
Na: 5
Cl: 191
SO4: 59
HCO3: 0

 

[HopsAreGood]

Curious, what kind of flavor profile would one expect from what I described above?

Small bittering charge of nugget as FWH.

No hop additions during boil.

3 separate WP additions at 180/170/160
2:2:1 ratio Idaho 7/Mosaic/Citra for the first 2 additions
3:2:1 ratio Idaho 7/Mosaic/Citra for last WP addition

2 dry hops done post fermentation and after a soft crash using a 2:1 ratio of Amarillo and Cashmere with the Amarillo in the 2nd dry hop being replaced with Cryo.

Thoughts on what to expect?

I know it's a guess but curious what the thoughts are.

Here's the recipe if this helps....
--------------------------------------------------------------
Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Boil Size: 19 gallons
Boil Gravity: 1.063
Efficiency: 80% (ending kettle)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.067
Final Gravity: 1.018
ABV (standard): 6.36%
IBU (tinseth): 30.31
SRM (morey): 4.72
Mash pH: 5.4

FERMENTABLES:
28.18 lb - Pale 2-Row (68.5%)
7.88 lb - Pale Wheat (19.1%)
4.26 lb - Flaked Oats (10.4%)
0.83 lb - Honey Malt (2%)

HOPS:
0.57 oz - Nugget, Type: Pellet, AA: 14, Use: First Wort, IBU: 8.24

1.2 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 180 °F, IBU: 1.92
2.4 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 20 min at 180 °F, IBU: 4.93
2.4 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 180 °F, IBU: 4.37

1.4 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 170 °F, IBU: 1.86
2.8 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 20 min at 170 °F, IBU: 4.76
2.8 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 170 °F, IBU: 4.22

1.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 160 °F
4.5 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 20 min at 160 °F
3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 160 °F

7 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 4 days
1.6 oz - Amarillo Cryo, Type: Pellet, AA: 16, Use: Dry Hop for 4 days
6.8 oz - Cashmere, Type: Pellet, AA: 5.6, Use: Dry Hop for 4 days

6 oz - Amarillo Cryo, Type: Pellet, AA: 16, Use: Dry Hop for 2 days
5.1 oz - Cashmere, Type: Pellet, AA: 5.6, Use: Dry Hop for 2 days

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 14 gal
Starting Mash Thickness: 1.35 qt/lb

YEAST:
Omega Yeast Labs - British Ale V OYL-011
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 120
Mg2: 5
Na: 5
Cl: 191
SO4: 59
HCO3: 0

Honestly I’d expect a massive fruit salad of a beer with very little in terms of being able to identify any of the individual hops. That’s not to say that it won’t be good....it’ll probably be great. But any time I’ve used 5 different hop varieties it gets kind of muddy, and just generically “hoppy.”

I don’t mean this to be negative AT ALL. But that is what I would expect.