El Dorado Hop IPA

[pudland]

Hello All,

This will be my first attempt at an IPA. I've decided to experiment with El Dorado Hops. I only have 3 oz so I'm using the 1 oz of Mosaic I have for bittering. I will be doing a 2 stage fermentation, dry hopping in the secondary. It will be bottle conditioned.

Any thoughts on the outcome?

Thanks!

 

[aStoutObserver]

If you have anything other than mosaic for the bittering hop then I would use it. If you don't, then I'm good with the recipe. I might move the 30 minute addition to the 10 minute spot (or later) though if it were me.

 

[aStoutObserver]

Oh, and depending on your taste, I'd personally lower the crystal by .25 or .5 lbs.

 

[pudland]

Hi aStoutObserver,

I guess it would have been a good idea to state the "taste" i was going for. I have been on a Sculpin 70 IBU, Grapefruit Sculpin 70 IBU, Anti-Venom 45 IBU kick here of late. I also like Invasion 36 IBU and Morgasm 19 IBU. Seems like the fruity/grapefruity taste suites me right now!

In place of the Mosaic I have Citra & Nugget & Saaz. I saw the Mosaic may give "A complex array of tropical fruit, citrus, berry, herbal, earthy and pine characteristics." I was looking for a mixed character, if any, at the 45 minute bittering stage.

Why do you say to move the 30 min addition to 10? That takes my IBU from a 60 to a 46.

The Cara malt cut back to .25-.50 lbs, is the % of usage too high? I did read that it "would be lightly roasted and be sweeter". Wouldn't the 1lb of sweetness be offset by the 60 IBU rating?

1st pic = My original recipe.

2nd pic = 30 min moved to 10 min and Cara cut back to 1/2 lb.

I thank you for your input. I only have 4 homebrews, that weren't kits, under my belt. The recipes I messed with were 1 Bavarian Dark Lager, 1 Light Amber Ale and 2 Holiday Brews one of which is bottle conditioning as I type.

Thanks!

 

[aStoutObserver]

Home brewing is a lot of fun because as "the chef," we have all of the power to change the recipe to what we like.

Mosaic is a wonderful hop with wonderful flavors. I would personally use some nugget as my bittering hop at 60 to reach my desired IBU. I then suggested the el Dorado at 10 instead of 30 because yes you are getting more bitterness out of the hop but you are conversely getting less flavor.

A lot of people are trending more and more toward using less and less crystal malt in their ipas. Some find it too sweet at a larger percent. You may find that it is the right amount. But yes you do want to balance sweetness and bitterness.

 

[TastyAdventure]

The earlier you add a hop to the boil, the more it adds a generic bitterness to the recipe, and less of its unique flavors. I personally NEVER see a point in adding hops between 55 min and 20 min End-of-Boil.
Either use for IBUs at the beginning, or near the end for flavoring/aroma.
Put your el dorado to better use by using 1 oz at 5 min, 1 oz at flameout, and 1 oz for dry hop. Not really enough for an IPA, but that's the best use if you only have 3 oz

 

[pudland]

Ahhh, the human palate! Two very understandable views.

I'm messing with the recipe now.

What if I used a different specialty grain? Darker but use less to keep the lighter color?

 

[aStoutObserver]

Black patent and chocolate and all darker malts would be out of place for the IPA you are trying for. I like that you're looking and learning though.

I somehow overlooked that you have citra. I think a nice el Dorado and citra IPA would be great. But if you are hoping to really focus on el Dorado then it will be a nice candy like sweetness. I did an IPA with centennial and El Dorado before. I enjoyed it.

If I were brewing your beer here is what I would do.


Your choice of extract and then anything under 10% for your caramel malt (steeped).

Nugget @ 60 mins. for 60-70 IBU
El Dorado @ 10
El Dorado @ flameout
Citra @ flameout
El Dorado @ dry for your choice of days
Citra @ dry for your choice of days

But again, that's me. I look forward to other opinions on helping you.

 

[pudland]

So here is what I'm planning on for the recipe after the great hints thrown my way. Thanks again!

Oh, and I did have 6 oz of El Dorado but used 3 oz in a fruit beer thats bottle conditioninig right now.

I have another used fridge on the way this week. I'm going to transfer my batch that's bottle conditioning into it and hopefully brew this one in the next 2 weeks.

I'll keep this updated as the brew commences.

 

[aStoutObserver]

I'd drink that beer

 

[pudland]

I've added extra info / questions in this thread also as it was off topic to the original El Dorado hop recipe question. It has to do with late extract addition and hop utilization.

https://www.homebrewtalk.com/showthread.php?p=6869969#post6869969

 

[pudland]

So.. do to my not getting Citra when I was at Weak Knee supply, and I was already steeping grains when I realized it, Here is whats fermenting. Not too far off from the last recipe post, profile wise, flavor will be different.

 

[pudland]

Here's the recipe as it went into the chamber. Time in primary will be changed. Forgot to change profile before posting. SG = 1.065 @ 65F

View attachment El Mosaic Toronado IPA V1.pdf

 

[pudland]

The El Citranado(1st pic) is 48 hours after pitching. The El Mosaic Toronado(2nd pic) is 24 hours after pitching. I will change the air lock when the krausen subsides a bit.