So most imperial IPA's I love are really low on the bitterness, but high on hop flavor, making them more like strong pales, but whatever. Here is my latest idea to make something along those lines.
5 gallon batch
OG 1.085
FG 1.020 (I'm thinking this estimate is high)
ABV 8.5-9%
SRM 7.7
IBU 50
14 lb Maris Otter
1 lb Wheat
1 oz Columbus (FWH)
2 oz Galena (flameout)
2 oz Belma (flameout)
1 oz Simcoe (flameout)
1 oz Galena (whirlpool 175°F, 30 minutes)
1 oz Belma (whirlpool 175°F, 30 minutes)
1 oz Simcoe (whirlpool 175°F, 30 minutes)
2 oz Galena (dry hop, 4-5 days)
2 oz Belma (dry hop, 4-5 days)
1 oz Simcoe (dry hop 4-5 days)
Harvested Conan yeast.
Mash 150°F for 60 minutes. I will be doing the washer and ping pong ball trick with a hop bag for dry hopping. I'm not worried about color adjustments either, waste of grain if it's only a cosmetic change.
Thoughts?
5 gallon batch
OG 1.085
FG 1.020 (I'm thinking this estimate is high)
ABV 8.5-9%
SRM 7.7
IBU 50
14 lb Maris Otter
1 lb Wheat
1 oz Columbus (FWH)
2 oz Galena (flameout)
2 oz Belma (flameout)
1 oz Simcoe (flameout)
1 oz Galena (whirlpool 175°F, 30 minutes)
1 oz Belma (whirlpool 175°F, 30 minutes)
1 oz Simcoe (whirlpool 175°F, 30 minutes)
2 oz Galena (dry hop, 4-5 days)
2 oz Belma (dry hop, 4-5 days)
1 oz Simcoe (dry hop 4-5 days)
Harvested Conan yeast.
Mash 150°F for 60 minutes. I will be doing the washer and ping pong ball trick with a hop bag for dry hopping. I'm not worried about color adjustments either, waste of grain if it's only a cosmetic change.
Thoughts?
