Hey guys,
Im going to brew my first NE IPA and ive been trying to do a lot of research but ran into a small snag and looking for some general advice on the recipe. I got it out of the Brew Your Own magazine but needed to make a couple of tweaks based on whats around me. In addition, i haven't brewed anything in 6 months so feeling a touch rusty and want to make sure ive got all my boxes checked for this weekend.
Recipe:
(Makes 5.5 gallons into fermenter)
SG: 1.061
FG: 1.014
IBU: 75
Based on Tree House Brewing Julius
Grain:
11 lbs Hugh Baird Maris Otter
1 lb 5 oz Flaked Oats (Homebrew shop didnt have 1 LB of oat malt so increased the Flaked Oats)
5 oz Honey Malt
5 oz Carapils
8 oz Turbinado Sugar
Question: I have not used Turdinado Sugar before. Any advice around using it? Says to add during last 15 minutes but read that its really just raw sugar.
Boil/End of Boil Hops:
2 oz Citra Hops
2 oz Mosaic Hops
1 oz Simcoe
Question 1: I dont have 8 oz of "HopShot" to use, so hearing that maybe I need to add Magnum hops to the boil to substitute. Is Magnum a good substitute?
Question 2: For the Citra/Mosaic/Simcoe - I hear adding in at last 5 min of boil OR adding in at wort being 170 degrees during cool down - Suggestions on what I should do with this recipe?
Dry Hopping:
2.5 oz Citra Hops
2 oz Mosaic Hops
1.5 oz Simcoe
Question: I read a suggestion to do half of it on day 2-3 of fermentation, and then the other half in the keg. Is that a good approach?
Yeast:
Didnt have a lot of the recommended ones, but ended up with a local yeast called Imperial Yeast Ale Juice. Was told it was a similar yeast that is used for this style.
If I left anything out, please let me know. Thanks for the advice!
Im going to brew my first NE IPA and ive been trying to do a lot of research but ran into a small snag and looking for some general advice on the recipe. I got it out of the Brew Your Own magazine but needed to make a couple of tweaks based on whats around me. In addition, i haven't brewed anything in 6 months so feeling a touch rusty and want to make sure ive got all my boxes checked for this weekend.
Recipe:
(Makes 5.5 gallons into fermenter)
SG: 1.061
FG: 1.014
IBU: 75
Based on Tree House Brewing Julius
Grain:
11 lbs Hugh Baird Maris Otter
1 lb 5 oz Flaked Oats (Homebrew shop didnt have 1 LB of oat malt so increased the Flaked Oats)
5 oz Honey Malt
5 oz Carapils
8 oz Turbinado Sugar
Question: I have not used Turdinado Sugar before. Any advice around using it? Says to add during last 15 minutes but read that its really just raw sugar.
Boil/End of Boil Hops:
2 oz Citra Hops
2 oz Mosaic Hops
1 oz Simcoe
Question 1: I dont have 8 oz of "HopShot" to use, so hearing that maybe I need to add Magnum hops to the boil to substitute. Is Magnum a good substitute?
Question 2: For the Citra/Mosaic/Simcoe - I hear adding in at last 5 min of boil OR adding in at wort being 170 degrees during cool down - Suggestions on what I should do with this recipe?
Dry Hopping:
2.5 oz Citra Hops
2 oz Mosaic Hops
1.5 oz Simcoe
Question: I read a suggestion to do half of it on day 2-3 of fermentation, and then the other half in the keg. Is that a good approach?
Yeast:
Didnt have a lot of the recommended ones, but ended up with a local yeast called Imperial Yeast Ale Juice. Was told it was a similar yeast that is used for this style.
If I left anything out, please let me know. Thanks for the advice!