Author Topic: IPA for Pig Roast  (Read 1307 times)

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IPA for Pig Roast
« on: May 29, 2013, 12:01:10 PM »
I’m looking for any comments. I’m planning this for our annual Pig Roast in September. I purchased some “Centennial Type” hops last year and thought this may be a nice opportunity to use them. I’m looking for an easy drinking IPA. I’m looking for a nice citrus flavor but with a little more depth than just Centennials. I’m hoping the FWH, 15 minute steep, and Ahtanum will provide that. My house IPA is straight 2-Row with a little C40 or C20, I was hoping to get a little more depth to the malt, that’s the purpose of the Maris Otter. Like I said it’s for our pig roast so it’s got to be “all-day” drinkable.

10.50 Gallons
O.G. 1.056
IBU 66

14.00 lb   Pale Malt (2 Row) US (1.9 SRM)                 66.7 %
6.00 lb   Pale Malt, Maris Otter (3.0 SRM)      28.6 %
1.00 lb   Caramel/Crystal Malt - 40L (40.0 SRM)   4.8 %

2.00 oz   Centennial Type [9.70 %] - First Wort 20.0 min   23.2 IBUs
1.00 oz   Chinook [13.00 %] - Boil 60.0 min                      23.4 IBUs
2.00 oz   Centennial Type [9.70 %] - Boil 10.0 min      12.6 IBUs
2.00 oz   Centennial Type [9.70 %] - Boil 5.0 min      6.9 IBUs
2.00 oz   Centennial Type [9.70 %] - Aroma Steep 15.0 min   0.0 IBUs

2.0 pkg   Safale American (DCL/Fermentis #US-05) [50.28 ml]   Yeast   9
   -
2.00 oz   Ahtanum [5.20 %] - Dry Hop 7.0 Days      0.0 IBUs
2.00 oz   Amarillo [9.30 %] - Dry Hop 7.0 Days   Hop      0.0 IBUs
2.00 oz   Centennial Type [9.70 %] - Dry Hop 7.0 Days      0.0 IBUs

Thanks Guys!
Ron
White Bear Lake, MN

Offline blatz

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Re: IPA for Pig Roast
« Reply #1 on: May 29, 2013, 12:03:32 PM »
looks tasty to me - i'd like the OG higher, but I'm assuming its low for the "all day" factor.
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Offline HoosierBrew

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Re: IPA for Pig Roast
« Reply #2 on: May 29, 2013, 12:06:11 PM »
looks tasty to me - i'd like the OG higher, but I'm assuming its low for the "all day" factor.
+1.  Looks good.  I've dry hopped that combo before and liked it alot.
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Re: IPA for Pig Roast
« Reply #3 on: May 29, 2013, 12:13:17 PM »
looks tasty to me - i'd like the OG higher, but I'm assuming its low for the "all day" factor.

Yep I was purposely trying to keep it on the low side. We start cooking Friday night, go all night and the party is Saturday.
Ron
White Bear Lake, MN

Offline goschman

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Re: IPA for Pig Roast
« Reply #4 on: May 29, 2013, 02:20:57 PM »
So is "Centennial Type" a hop blend? I have heard about a Columbus/Cascade mix to create something similar.

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Re: IPA for Pig Roast
« Reply #5 on: May 29, 2013, 03:43:28 PM »
Nice looking session IPA!   ;D

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Re: Re: IPA for Pig Roast
« Reply #6 on: May 29, 2013, 04:41:52 PM »
So is "Centennial Type" a hop blend? I have heard about a Columbus/Cascade mix to create something similar.
Yep, it is the Cascade/Columbus combo. I've not used it before.
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Ron
White Bear Lake, MN

Offline micsager

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Re: IPA for Pig Roast
« Reply #7 on: May 31, 2013, 09:19:56 AM »
looks tasty to me - i'd like the OG higher, but I'm assuming its low for the "all day" factor.

Yep I was purposely trying to keep it on the low side. We start cooking Friday night, go all night and the party is Saturday.

Keep the dry (now wet) hops, and rub the inside of the pig with them.  Not much flavor, but your friends will be impressed.  LOL. 

(first hand experience)

Offline deepsouth

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Re: IPA for Pig Roast
« Reply #8 on: May 31, 2013, 11:11:59 AM »
looks good to me!  i brewed a dipa yesterday using cascade, centennial, chinook and citra.
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Offline gmac

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Re: IPA for Pig Roast
« Reply #9 on: May 31, 2013, 11:16:56 AM »
Personally I'd back the IBUs off to about 50 or 55 just to make it more balanced.  Are you looking for an IPA or an APA?  OG would be more of an APA wouldn't it?  For me, balance would make it more drinkable than just lowering the OG.
It will still be an awesome beer and one I'd like to drink as is but if you're not a real hop head, would it still be all day drinkable?

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Re: IPA for Pig Roast
« Reply #10 on: May 31, 2013, 06:44:54 PM »
looks tasty to me - i'd like the OG higher, but I'm assuming its low for the "all day" factor.

Yep I was purposely trying to keep it on the low side. We start cooking Friday night, go all night and the party is Saturday.

Keep the dry (now wet) hops, and rub the inside of the pig with them.  Not much flavor, but your friends will be impressed.  LOL. 

(first hand experience)
I think a great idea if I was using leaf.
Ron
White Bear Lake, MN

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Re: IPA for Pig Roast
« Reply #11 on: May 31, 2013, 06:53:29 PM »
Personally I'd back the IBUs off to about 50 or 55 just to make it more balanced.  Are you looking for an IPA or an APA?  OG would be more of an APA wouldn't it?  For me, balance would make it more drinkable than just lowering the OG.
It will still be an awesome beer and one I'd like to drink as is but if you're not a real hop head, would it still be all day drinkable?
I'm calling it an IPA because of the IBU, although brewing exact to style is not a concern. I usually end up with a bit better efficiency so I think I'll gain a few points. That may help balance it a bit. I'm brewing a Cream as well for the non hop heads.
Ron
White Bear Lake, MN