Greetings!
I've been volunteering at a local brewery recently and helping them brew. Recently they did an IPA where 80% of the boil hops went into the whirlpool with awesome results. I would like to try this. Here's a recipe I came up with. What are your thoughts?
OG: 1.063
FG: 1.015
ABV: 6.2%
SRM: 5.3
IBU: 64
Batch size: 5.5 gallons
Grains:
14lbs Rahr 2-row 93.33%
8oz Munich 20L 3.33%
8oz Carapils 3.33%
Hops:
1oz Chinook 11.5%AA 60min 38 IBU
3oz Galaxy 11%AA 0min (20 whirlpool) 26 IBU
2oz Galaxy Dry Hop 7 days
1oz Centennial Dry Hop 7 days
Mash at 150F for 75min, double even split batch sparge.
Yeast: 3rd generation Scottish Ale 1728
Water Profile:
I have been using my tap water with a campden tablet, this is the best data I could find:
Ca+2: 59ppm
Mg+2: 7ppm
Na+: 30ppm
Cl-: 28ppm
SO4-2: 30ppm
Alkalinity: 115ppm HCO3
pH: 8
What adjustments should I make to that to showcase the hops?
Thanks!!
I've been volunteering at a local brewery recently and helping them brew. Recently they did an IPA where 80% of the boil hops went into the whirlpool with awesome results. I would like to try this. Here's a recipe I came up with. What are your thoughts?
OG: 1.063
FG: 1.015
ABV: 6.2%
SRM: 5.3
IBU: 64
Batch size: 5.5 gallons
Grains:
14lbs Rahr 2-row 93.33%
8oz Munich 20L 3.33%
8oz Carapils 3.33%
Hops:
1oz Chinook 11.5%AA 60min 38 IBU
3oz Galaxy 11%AA 0min (20 whirlpool) 26 IBU
2oz Galaxy Dry Hop 7 days
1oz Centennial Dry Hop 7 days
Mash at 150F for 75min, double even split batch sparge.
Yeast: 3rd generation Scottish Ale 1728
Water Profile:
I have been using my tap water with a campden tablet, this is the best data I could find:
Ca+2: 59ppm
Mg+2: 7ppm
Na+: 30ppm
Cl-: 28ppm
SO4-2: 30ppm
Alkalinity: 115ppm HCO3
pH: 8
What adjustments should I make to that to showcase the hops?
Thanks!!