What would you do with these hops?

[SouthBay]

Going to do an IPA next weekend.

The grain profile is going to be:

10# Pale Ale malt
1# Munich Malt
1/2# Caramel 40L

I have a pound of Willamette, Magnum, and Amarillo each.
I also have 4oz of Cascade, and 1oz Simcoe.

I'd like to use the Simcoe, Amarillo, and Cascade in this one, with maybe Magnum to bitter.

I'm thinking:
1oz Magnum @ 90 (i'm doing a 90 min boil anyways)
1/2 oz Amarillo, 1/2oz Simcoe @ 10
1oz Cascade @ Flameout
Dryhop 1/2oz Simcoe, 1/2oz Amarillo

That puts the brew @ 1.063, 63 IBUs, and 6.9 SRM

EDIT: another option i'm thinking about: an addition of Cascade and Amarillo, at 60, 15, and 0, with the Simcoe to dry hop (the goal to end up with a similar profile to Firestone Walker's Union Jack)

But, What would you do?

 

[BishopGary]

Hey,
I would reduce the 90 min Magnum to .50 oz, and up the 10 minute and flame out additions of Amarillo and Cascade. I would also consider saving the whole ounce of Simcoe to use with your other dry hops. I would also add a 5 minute addition of Amarillo/Cascade. I do not like overly complex hop bills, but a bit of Willamette at 5 or 0 could be add a bit of depth.

 

[Yooper]

For an IPA, you need more flavor/aroma hops.

I'd do this:

.5 oz magnum (60 or 90) (try to get 45 IBUs or so with this addition)
1 oz simcoe 15
1 oz Amarillo 10
1 oz cascade 5
.5 oz simcoe flameout
.5 oz amarillo flameout

1 oz simcoe, 1 oz cascade dryhopping

 

[bobbrews]

Here is a 90 minute, 6.5 gallon boil / 5.0 gallon batch at 75% efficiency would yield a very aromatic, dry IPA with approx. 65-70 IBUs:

1.061 OG / 1.011 FG (Give or take)

10# 2-row malt
1# Munich malt
1/2# Caramel 40L
1/2# Carapils

0.50 oz. Magnum at 90 min
0.75 oz. Willamette at 25 min
0.75 oz. Amarillo at 15 min
0.75 oz. Amarillo at 10 min
0.75 oz. Amarillo at 5 min
1.50 oz. Willamette at Flameout / Hopstand
1.50 oz. Amarillo at 10 Day Dryhop
1.00 oz. Simcoe at 10 Day Dryhop

Yeast of your choosing - I would suggest 001, 007, or the Wyeast equivalents.

 

[SouthBay]

ok, heres another shot:

.5oz Cascade (9.1aa) @ 60
.5oz Simcoe (13.2aa) @ 15
1oz Amarillo (10.1aa), 1oz Cascade (9.1) @ 10
1oz Amarillo (10.1aa), 1oz Cascade (9.1) @ 5
Dryhop .5oz Cascade, .5oz Simcoe

It still ends up about 63 IBUs. I'm wishing i had more Simcoe about now!

And, for yeast, I've got a nottingham cake waiting for brew day.

 

[bobbrews]

Why would you use Cascade for bittering when you have plenty of Magnum?

Why would you use Simcoe at 15 when you only have 1 oz. total versus a plethora of other hops?

Lastly, a 5 gallon batch of IPA will require more than a 1 oz. dryhop to do the trick... especially without a flameout/whirlpool addition.

 

[SouthBay]

the .5oz of cascade for bittering puts it right at the 1:1 BU:GU ratio i like on a pale ale. The magnum is so strong in AA's, i'd have to use like .25 oz, which seems silly. I dont know if i want to open a 2 oz vacuum sealed pack only to take out .25oz. the cascade is only in a ziplock bag so i feel the need to use it soon. This factored into my reasoning.

I could shift the 15 min Simcoe to Dryhop, and add 1oz of Cascade @ flameout.

I was also thinking about trying an alternative to dryhopping, where you steep the hops in boiling water that was just removed from the stovetop. Once its cooled, use a french press to strain the hops, and use that water for diluting the priming sugar before bottling. Any feedback on that process? have you tried it before?

EDIT: So, playing around again (i'm fickle). I'm liking the looks of this:

1oz Amarillo @ 30
1oz Amarillo, 1oz Cascade @ 10
1oz Amarillo, 1oz Cascade @ 5
1oz Cascade @ 0
Dryhop 1oz Simcoe, 1oz Cascade

That seems heavy enough on the late hops to really impart some flavor, and still gets the overall bitterness about where i want it. thoughts??

 

[SouthBay]

brewing this now.

ended up going a completely different route: hop bursting 4 oz of amarillo and 4 oz of cascade, all in the last 15 minutes. Dryhopping the oz of simcoe.

Im pretty stoked to try the results.