johnnychicago
Active Member
I'm going to be brewing some pilot batches for my upcoming wedding reception in November. I thought I'd try out a couple of batches of IPA with single hops using some new and newish special flavor hops.
Here is the base recipe I'm going with:
SHWIPA - X variety
American IPA
Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 13.500
Total Hops (oz): ~
Original Gravity (OG): 1.066 (°P): 16.1
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 6.79 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): ~63 (per the program; probably significantly lower)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 60
Grain Bill
----------------
9.000 lb American 2-Row (66.67%)
2.500 lb Wheat Malt (18.52%)
0.500 lb Carawheat (3.7%)
0.500 lb Cane Sugar (3.7%)
0.500 lb Crystal 20 (3.7%)
0.500 lb Melanoidin (3.7%)
Hop Bill
----------------
20 IBUs FWH
22 IBUs @ 25
22 IBUs @ Flameout
Dry Hop:
2oz for 3 days
2oz for 4 days
Single Infusion at 149°F for 60 Minutes.
Fermented at 65°F with Wyeast 1968 - London ESB Ale
I brewed the first two experiments yesterday using Amarillo in one and Mosaic in the other. This came out to 6oz of Mosaic and 8oz of Amarillo in the boil. They are both bubbling away nicely at 65F and smelling incredible!
I am still trying to decide what other varieties to use, but right now I am thinking of doing 4-6 more beers and I'm favoring Citra, Galaxy, CTZ, Simcoe, Centennial, Sorachi Ace, and Nelson Sauvin.
I would appreciate any feedback and I will be posting updates as the experiment continues.
Here is the base recipe I'm going with:
SHWIPA - X variety
American IPA
Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 13.500
Total Hops (oz): ~
Original Gravity (OG): 1.066 (°P): 16.1
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 6.79 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): ~63 (per the program; probably significantly lower)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 60
Grain Bill
----------------
9.000 lb American 2-Row (66.67%)
2.500 lb Wheat Malt (18.52%)
0.500 lb Carawheat (3.7%)
0.500 lb Cane Sugar (3.7%)
0.500 lb Crystal 20 (3.7%)
0.500 lb Melanoidin (3.7%)
Hop Bill
----------------
20 IBUs FWH
22 IBUs @ 25
22 IBUs @ Flameout
Dry Hop:
2oz for 3 days
2oz for 4 days
Single Infusion at 149°F for 60 Minutes.
Fermented at 65°F with Wyeast 1968 - London ESB Ale
I brewed the first two experiments yesterday using Amarillo in one and Mosaic in the other. This came out to 6oz of Mosaic and 8oz of Amarillo in the boil. They are both bubbling away nicely at 65F and smelling incredible!
I am still trying to decide what other varieties to use, but right now I am thinking of doing 4-6 more beers and I'm favoring Citra, Galaxy, CTZ, Simcoe, Centennial, Sorachi Ace, and Nelson Sauvin.
I would appreciate any feedback and I will be posting updates as the experiment continues.