[2brew559]

You might consider bumping the gravity up on the rye IPA.

narcout,

Thanks for the suggestion.. also the hop schedule was from another sim. rye IPA I saw/ read + it also had a boat load of dry hops / variety's..  amarillo, clolumbus, chinook..ciitra...1 oz ea.. ( too many)

I dunno id i want to have more than 3/4  hop varieties....

 I kinda want to simplify it..  Thinking of magnum(bittering)... Centennial, cascade, Amarillo

[2brew559]

I use these two methods primarily, depending on style:

1/  Add the amount of late hops I want into software first, then add the balance of IBU needed to hit my target IBU as a 60 minute or FWH addition.


2/  Add all my target IBU at 60 minutes with nothing else in the boil. Then cool to 170-175F and add all the flavor and aroma additions that I would normally have added in the boil. Steep 20-45 minutes depending on what I'm after. 


Dry hop where appropriate and to preference.

precisely what I did Jon with the all el dorado IPA i just made. wlp090 is almost done now at +96 and its been throwing some awesome aroma.

next comes the dry hop  and then the fun begins in 3 weeks when I can tap it   

Cool !  It definitely gives killer flavor and aroma. I'll be curious to see what you think.

Hossierbrew,

Guy, your killing me with your help..  in a great way!!!     

Thanks so much again!  very very helpful..  gonna use this info to make my comeback in a bit.. LOL and repost the final recipe.. for yours and everyone critique..

[2brew559]

Ok so here's  everyone's suggestions..
Hopefully i didn't screw this up..

By the way if the BUGU ratio is suggested to be approx.  0.84  ratio.

I can't come close to that once I add my 1oz of FWhop .the recipe goes into 1.+ territory.

So will it be like Windex bitter..!

Guess that's were my confusion is..the FWHOp
Takes me easily over the BUGU ratio .84 suggested target.
( see included revised recipe)

Do I need to scale that 1 oz back?? Does it heavily contribute to bitter taste since it's sitting in the Wort longer than the 60mins typical hope addition?...

I've never did this hence my question might seem lame..



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[denny]

The FWH will not taste as bitter as it calculates.

[2brew559]

The FWH will not taste as bitter as it calculates.

Denny,

Ok great ..that's good to know
I was really worried I messed something up
And this would be a bitter bomb!










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[HoosierBrew]

Ok great ..that's good to know
I was really worried I messed something up
And this would be a bitter bomb

FWIW, a lot of IPAs these days are at 1-1.2 BU:GU. A lot more goes into perceived bitterness than just an IBU number or ratio -  your grist (things like crystal malts especially), mash temp, attenuation,etc., all play a part in how you perceive bitterness. Even the bittering hop you pick has a big role - bitter with a hop like Columbus or Chinook and you get a more coarse IPA-like bitterness (pleasantly coarse IMO), but bitter with Warrior or Magnum and you get a softer, smoother bitterness.

[2brew559]

Ok great ..that's good to know
I was really worried I messed something up
And this would be a bitter bomb

FWIW, a lot of IPAs these days are at 1-1.2 BU:GU. A lot more goes into perceived bitterness than just an IBU number or ratio -  your grist (things like crystal malts especially), mash temp, attenuation,etc., all play a part in how you perceive bitterness. Even the bittering hop you pick has a big role - bitter with a hop like Columbus or Chinook and you get a more coarse IPA-like bitterness (pleasantly coarse IMO), but bitter with Warrior or Magnum and you get a softer, smoother bitterness.

Hoosier,
So in your professional opinion. Would you swap out the Bravo>>> for Magnum as the 1st Wort Hop?

I've never used Bravo...

This is my 1st attempt at a IPA..


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[HoosierBrew]

Professional is a stretch - I've brewed a lot of beer but none for cash.       I'd go with it as is and see what you think. Let us know !

[Wort-H.O.G.]

German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.

[2brew559]

German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.

Wort-HOG

Thanks for the suggestion sir! ..Ill see if my brew store carries it...  If they do gonna use that instead of the magnum

[Wort-H.O.G.]

German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.

Wort-HOG

Thanks for the suggestion sir! ..Ill see if my brew store carries it...  If they do gonna use that instead of the magnum

No worries f they don't. Magnum works quite well also.


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[2brew559]

German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.

Wort-HOG

Thanks for the suggestion sir! ..Ill see if my brew store carries it...  If they do gonna use that instead of the magnum

No worries f they don't. Magnum works quite well also.


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Ok cool

So many choices (ingredients + hops/ combos) so little time to brew LOL

Too bad making beer is not like a 1 day make and 1 day drink..lol 





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[denny]

Hoosier,
So in your professional opinion. Would you swap out the Bravo>>> for Magnum as the 1st Wort Hop?

I've never used Bravo...

This is my 1st attempt at a IPA..


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I'd say keep the Bravo.  I heard an amazing seminar about hops from Stan Hieronymus.  One of the takeaways from it was using a little bit of Bravo bumped up the profile of other hops.  An intriguing concept...enough so that I ordered some Bravo to try it out.

[denny]

German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.

Ken, in the last few years, it's been shown that cohumulone isn't as important to "smothness" as was previously thought.  Also, I would argue that an IPA doesn't benefit from smooth, low key bitterness..at least for me.  I want a firm, assertive bitterness in my IPA.

[Wort-H.O.G.]

German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.

Ken, in the last few years, it's been shown that cohumulone isn't as important to "smothness" as was previously thought.  Also, I would argue that an IPA doesn't benefit from smooth, low key bitterness..at least for me.  I want a firm, assertive bitterness in my IPA.

I can't argue it Denny. i do prefer smooth bitterness vs bite so hard I cringe in IPA...just my preference I would agree that perceiving the contribution for me has been with my pale yellow beers like pils, so I just have continued to use merkur.