« on: June 23, 2010, 02:24:35 PM »
I'd like some input regarding an IPA recipe I'm creating. My goal is to create an IPA that emphasizes citrus flavors/aromas.
I'm about to make an IPA utilizing these 5 hops: Magnum, Summit, Simcoe, Cascade, and Citra.
I measured them out today--hard for me to tell much of a difference between Simcoe, Cascade, and Citra.
60 min addition 1 oz Magnum (mainly because I don't have enough Summit; and it is clean bittering)
20 min addition 1 oz Summit
15 min addition 1 oz each of Simcoe, Cascade, Citra
05 min addition 0.5 oz each of Summit, Simcoe, Cascade, and Citra
DH addition 0.5 oz each of Summit, Simcoe, Cascade, and Citra (last 3 days in secondary)
Water will have an EH of 93, RA of -28, Est SRM 3-8, Cl:SO4 = 1 (balanced).
Yeast is Wyeast 1056 (American Ale); + 2 L starter.
Grains (for 10 gallon batch size, OG estimate 1.073, FG estimate 1.017):
10 lb Pale Malt (2 row)
10 lb Pils malt (2 row)
1 lb Carafoam
1 lb Crystal 20
1 lb Crystal 40
1 lb Melanoiden/Aromatic malt
2 lb Cane sugar
Mash will be at 154 F (my goal med body--which I prefer, although style guidelines rec'd mashing at 150-151 F for a light body).
Am I going to be able to distiguish much much citrus complexity with flavors and aroma or is it just going to be overwhelmingly citrusy?