[danmages]

Lets say in theory that 2-4 ounces of whole cone Medusa hops that are less than 1 week from harvest arrived at your front door... What would you do with them?? An IPA or APA are the obvious choice, but they are verly low alpha, so you will need a good bittering hop.

Ideas?

[morticaixavier]

I'd go neutral, bravo, horizon, magnum. or another route would be go dank with columbus or similar.

[kylekohlmorgen]

Dryhop

[fmader]

I'd go the APA route. If you don't want to complicate it, bitter with magnum. I like Columbus to bitter APAs and IPAs personally, so I'd do that. Then I'd add the Medusa at flameout and give it a 45 minute hopstand. If I had more, I'd dry hop too. But with this little amount, I'd want the flavor over aroma. But that's jyst my personal preference.

[erockrph]

85% 2-row
10% Munich
5% C-40

1.055 OG

Bitter to 40 IBU with Magnum at 60 minutes

After boil, chill to 170F. Stir in every last cone of Medusa. Hold it at 170F for 30-60 minutes, stirring every so often.

Chill the rest of the way, then pitch a healthy pitch of the neutral yeast of your choice.

[HoosierBrew]

85% 2-row
10% Munich
5% C-40

1.055 OG

Bitter to 40 IBU with Magnum at 60 minutes

After boil, chill to 170F. Stir in every last cone of Medusa. Hold it at 170F for 30-60 minutes, stirring every so often.

Chill the rest of the way, then pitch a healthy pitch of the neutral yeast of your choice.

Sounds about right to me.

[danmages]

85% 2-row
10% Munich
5% C-40

1.055 OG

Bitter to 40 IBU with Magnum at 60 minutes

After boil, chill to 170F. Stir in every last cone of Medusa. Hold it at 170F for 30-60 minutes, stirring every so often.

Chill the rest of the way, then pitch a healthy pitch of the neutral yeast of your choice.

Sounds good to me. I might change the hops to 1/3 at 10 minutes, 1/3 at 170 as you mentioned and 1/3 dry hop.