I would say with that amount of grain this looks more like an American Pale Ale. I would up the amount of 2 row and even decrease the crystal a bit.
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The NHC!Me too. My first NHC and I hear there might be some homebrew sampling.
I totally agree with this. I like the new hop varieties better when mixed with some of the old standbys instead of by themselves. I even use them in smaller ratios when mixing with C hops and I think it gives an interesting complexity to the piney, citrusy flavor.Firestone Walker makes an all-El Dorado barleywine called Hell Dorado and it is definitely full of that sort of life saver/jolly rancher fruit candy flavor.
I love everything out of firestone (until easy jack), but I don't know if I would want to try that.
For me, these new crazy/fruity hops are at their most interesting blended into a traditional IPA blend, like with Centennial , Amarillo, Chinook, Columbus, etc. For example , El Dorado is really interesting for a pint or two, not so much after (to me) because of the sweet fruitiness. But it makes makes a really cool addition to a traditional IPA blend, where people are trying to put their finger on what quality is different but good, and wanting more.
Agreed! The last IIPA I made had Columbus, Cenntennial, Amarillo, and Mosaic. My friends are begging for more and I told them that they can buy a lb of the above hops and I'll get right to it.I have a basic IPA recipe that I throw different hops into. 24# Pale Malt, 2# C-40 for a 10 gallon batch. I've had good luck hitting it with all-Centennial at 60, 40, 20, 5 and dry hopping (Tinseth of around 50IBUs altogether). Also I've done Magnum at 60min (to about 30IBUs) and then Amarillo at 40, 20, 5, and dry.
I now have just 4oz of 8.8% Cents and 6oz of 6.9% Amarillo left and want to use them together. I'd like to bitter with Magnum at 60min to get a clean backbone. I know what 100% Amarillo tastes like (I love the grapefruit thing) but will it clash with Cents? And would I be better off blending the two hops for each addition, or doing the 40 and 20 with Cent and the late with Amarillo, or perhaps alternating the two? I'm open to ideas...
Any of the above. Centennial blends well with pretty much anything. I've blended the two for each addition, and added them separately. They play really well together. Centennial is the universal American ale hop IMO.
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.I've just gotten into making sours this year. I have a Flanders Red and an Oud Briun aging. I plan on making a Berliner Weisse next weekend.
Same reason here.I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.
I'm curious to know why you chose to go lower. Personally, I get tired of over the top OG/ABV/IBU etc etc etc. A well-made 1.050 beer could be most enjoyable, but it seems like you're bucking the trend.