verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
Hi all,
I'm planning on brewing an American IPA next. This will be my second attempt at the style. The first was a great beer...but not an AIPA.
The proposed beer is called 1592 because it uses Columbus and Centennial hops - geddit, the centennial of Columbus discovering North America (even if he didn't - let's not get into that ).
My first attempt had way too much Munich malt (20%) and not enough late hop punch so this time I'm ditching the 2-row - Munich blend and using my favourite base malt, Maris Otter, to keep it malty enough. I don't like my AIPAs super dry, I like there to be enough malt backbone to remind me it's beer and not hopped water, and I like a deep red colour.
So here's the recipe. Any advice welcome, particularly on the hop ammounts and timings.
Brew length: 22 L
Est. vital stats:
OG: 1.060
FG: 1.014
ABV: 6.3% (after bottle priming)
IBU: 59
EBC: 24
Grist:
% kg Name
83 4.19 Simpsons Maris Otter
5 0.25 CaraRed
1.2 0.06 JW Roast Barley
10 0.50 Briess CBW Pilsen DME
Mash at 66C
Hop bill:
g Name %AA min IBU
15 Columbus 16.3 60 33
5 Centennial 9.2 60 6
15 Columbus 16.3 10 7
15 Centennial 9.2 10 4
15 Columbus 16.3 5 6
15 Centennial 9.2 5 3
15 Columbus 16.3 0 0
20 Centennial 9.2 0 0
20 Columbus 16.3 dry 0
25 Centennial 9.2 dry 0
Fermentation:
US-05 or Wy1056 fermented at 18C
I'm not that big a fan of dry hopping and prefer the character of flame out/whirlpool additions, but don't seem to be able to get the big aroma from just a large flame out addition, although I've never used more than 40 g at FO for a ~22 L batch. Could I just add the dry hops at FO making one big 80 g addition or will I still blow off too much aroma during fermentation?
The couple of times I have dry hopped I used hop bags and wasn't very impressed with the amount of character gained. I bottle straight from the FV after CCing, so if I do decide to dry hop this, can I just dump the pellets in the FV and they'll drop out during CC? Or will I end up with debris in the bottles?
I'm planning on brewing an American IPA next. This will be my second attempt at the style. The first was a great beer...but not an AIPA.
The proposed beer is called 1592 because it uses Columbus and Centennial hops - geddit, the centennial of Columbus discovering North America (even if he didn't - let's not get into that ).
My first attempt had way too much Munich malt (20%) and not enough late hop punch so this time I'm ditching the 2-row - Munich blend and using my favourite base malt, Maris Otter, to keep it malty enough. I don't like my AIPAs super dry, I like there to be enough malt backbone to remind me it's beer and not hopped water, and I like a deep red colour.
So here's the recipe. Any advice welcome, particularly on the hop ammounts and timings.
Brew length: 22 L
Est. vital stats:
OG: 1.060
FG: 1.014
ABV: 6.3% (after bottle priming)
IBU: 59
EBC: 24
Grist:
% kg Name
83 4.19 Simpsons Maris Otter
5 0.25 CaraRed
1.2 0.06 JW Roast Barley
10 0.50 Briess CBW Pilsen DME
Mash at 66C
Hop bill:
g Name %AA min IBU
15 Columbus 16.3 60 33
5 Centennial 9.2 60 6
15 Columbus 16.3 10 7
15 Centennial 9.2 10 4
15 Columbus 16.3 5 6
15 Centennial 9.2 5 3
15 Columbus 16.3 0 0
20 Centennial 9.2 0 0
20 Columbus 16.3 dry 0
25 Centennial 9.2 dry 0
Fermentation:
US-05 or Wy1056 fermented at 18C
I'm not that big a fan of dry hopping and prefer the character of flame out/whirlpool additions, but don't seem to be able to get the big aroma from just a large flame out addition, although I've never used more than 40 g at FO for a ~22 L batch. Could I just add the dry hops at FO making one big 80 g addition or will I still blow off too much aroma during fermentation?
The couple of times I have dry hopped I used hop bags and wasn't very impressed with the amount of character gained. I bottle straight from the FV after CCing, so if I do decide to dry hop this, can I just dump the pellets in the FV and they'll drop out during CC? Or will I end up with debris in the bottles?