Can't have smores without toasted marshmallows
Homebrewers - Whats Fermenting?
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Pre-boil Gravity is 1.053 and you can definitely taste the graham cracker and chocolate. I'm starting to have very high hopes for this one
Og came in at 1.058, probably 11gal in the fermentor. Chiller got the wort down to 100f and its in the fridge chilling the rest of the way now. Initial taste of the wort is very promising
Anyone have experience using Citra and cascade together? Have about 6oz of each left from previous batches and am wanting to make 11 gallons of an IPA/APA. Suggestions? Possibly buy 2oz magnum for bittering then some late additions with 2-3oz dry hop.
You wouldn't have some Amarillo on hand too? Cascade, Amarillo and Citra go together like peas and carrots. Don't worry about the Magnum. Whirlpool hopburst the Fugger. Figure the addition at 20 min on your brew calculator. Smooth hop bitterness and punch your mama hop flavor. Dry hop with an oz each after 3 days in primary or when the fermentation slowes noticeably. Grab a few hop cones and drop one in your glass. Best. Damn. IPA. Evarrrrr! Oh yeah. Drink fast. You should start to notice the hops drop at about 8 gallons in. Oops. Make sure the Whirlpool is HOT. I usually start the Whirlpool 5 min before cutting the heat to sanitize the pump and hoses. Cut the flame and dump in your hops. You will need some form of hop diverter at the pickup tube if you're using a pump though. Or just stir for 20 min before chilling.
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I can definitely pick some up. 20 min addition for about 60 IBU then addition at 5 and flameout/hopstand maybe? I will for sure grab some cones.
You can if you want. I've done it all at Whirlpool with no boil hops and have had great results. Figuring utilization at 20 min. For a 9.5 gallon batch ended up with 3 oz of hops. Citra, Centennial and Simcoe @ 1oz each. Then dry hopped with the same combo, 1oz each. Ended up around 47ish IBUs.
Remembered Hamilton Zanacheff (Heretic Brewing) stating that they didn't use boil hops any longer in their pro system for Evil Twin so I thought I'd give it a go.
Remembered Hamilton Zanacheff (Heretic Brewing) stating that they didn't use boil hops any longer in their pro system for Evil Twin so I thought I'd give it a go.
I used 3oz total for 9.5 gallons plus 3oz total for dry hopping. For your batch you may want to up it to get it to the IBUs you would like.
I think that is what you were saying.
Very nice. I am for sure going to try this. Thanks for the help! I'll let you know how it turns out.
People use all sorts of different temps from flameout down to the 150s. Sometimes you'll hear them called hop stands. I like what they bring to the table but I like to pair them with late kettle additions. The bitterness can be so smooth that sometimes the beer ends up a bit sweet but a good 15min addition seems to balance that out while bringing a lot of flavor. At least to me. Theres a lot of ways to approach this you sort of have to see what you prefer.
20 min. Hot. In AZ the kettle temp never dropped below 185 f.
Regarding what Cole said. It's true. You could drop twice the hops and still be smooth. If you are an agresive hop bitterness person you'd most likely need to drop some Chinook in at 60 min left in the boil.
I was wondering about this and I do want a bit of bite. So here's the plan.
I'll use the session recipe I got from Evil Twin. Last batch turned out great. 1-2oz magnum or chinook at 60 and 1.5oz of Citra/cascade/Amarillo each at flame out for 20. (Added 10% for increased volume since I will be at 11 gal to get 10 gal kegged.) I have to use 2 fermenters so I am essentially going to double the dry hop and do 1oz of each per fermenter for dry hop 7 days. Sound like it will be drinkable?
Without looking at actual numbers it looks about right. If I use a 60min addition I aim to pull about 1/3 the IBU from there and leave the rest for hop bursting. That gives the beer enough legit bitterness to balance the malt but leaves plenty space to load up on the smoother late kettle additions.
Well, I have a Black IPA that I have fermenting now and should start the dry hopping in a out 10 days. This should be my first batch that I keg too! I hopefully I have the full keg systen up and running soon. Then I will be fully ready for YumaHerf III !!!!
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Hell YES!!