Very Hoppy Falconer's Flight 7C Pale Ale Critique Please!

[BillGoatse]

Hi Everyone,

I’m going to try an extract & partial mash of a super hoppy American Pale Ale. To save effort and money I’m going to buy a kilo of Falconer’s Flight 7Cs hops, I should be OK to use them alone as they’re a hybrid of 7 hops, and I’ve heard good things about them, I think I should be good with the hop profile as my favourite beers are West Coast IPAs/APAs.

I’m going for a malty profile with the beer around 5.5%, not too bitter at around 50 IBUs and a massive hoppy hit, so I’m going for the below recipe with hopefully 28 litres ending up in the fermenter.

Fermentables:
3.5kgs of liquid light malt extract
1kgs of Pale Ale Malt
500gms of Vienna Malt
500gms of Wheat malt
500gms of Munich malt

I’ll steep the grain in about 8 litres of water for 60 mins at around 67 degrees C

Hops which are all Falconer’s Flight 7Cs with 9.1 AA%

30gm @ 60 min for 10.43 IBUs
30gm @ 20 mins for 6.32 IBUs
40gm @ 10 mins for 5.04 IBUs
40gm @ 1 mins for .60 IBUs
90gm whirlpool for 20 mins @ 80 C for 29.25 IBUs
100gm dry dry hop for 7 days

I’ll use Mangrove Jack US West Coast Yeast M44 and ferment for a week at 19C before putting the dry hops in for another week

I’ve never done a whirlpool before, but all my reading seems to suggest that it’s the best way to get an extremely hoppy beer. So I will cool the wort to 80 C then throw the 90gm of hops and stir the wort for 20 minutes, I assume that’s how you do it?

So overall what do you think of the recipe, should this be extremely hoppy without being overly bitter? For the record, I’ve never had any beer that’s too hoppy, so the more the merrier for me. So feel free to criticise or recommend changes!

Cheers

 

[Pappers_]

I responded on your other thread, but will do so here, also. Did you run your recipe through brewing software, to see if you'll get your targeted 50 IBUs? At that level, you're definitely in IPA category, as opposed to American Pale Ale, if you care about styles. Just off-the-cuff, this beer should have a firm bitterness backbone.

 

[BillGoatse]

Hi, thanks for the message. Yes, I used brewers friend to get my calculations, I was surprised that the whirpool provided so many IBUs, and when I changed the whirlpool from 20 minutes to 10, it didn't change the IBU, which seemed strange to me?

I've also dropped the 60 minute additions to try and get the IBUs down to around 40 which is closer to an APA. I've been reading, and apparently if you want a very hoppy beer, you should dry hop with at least 1 ounce per gallon, which if I'm doing about 6 gallons means about 170 grams of dry hops! So I might increase my dry hop amount to around 150 gms.

 

[plazola86]

I only add a 60 minute addition to get my targeted IBU's. Then i add flameout and whirlpool/steep hops at 160F. the flamemout and whirlpool don't add mush IBU's (to my taste) so I don't add them into the final IBU count.

60 minute - Add enough hops to get you to 50 IBU's
Flameout - Add half of your whirlpool
Let cool to 160F - add the other half of you whirpool
Dry hop - I do 1 oz per gallon for all my IPA's.