Hi there, I've currently got a 38 litre batch of Punk IPA clone in the conical and earlier dumped out the yeast and dry hopped her with
60 g Cascade
32 g Chinook.
I had thought that this would be sufficient to boost the aroma but when I drank the hydrometer sample before dry hopping there was next to no aroma present at all! The recipe is:
10 kg Marris Otter Malt
100 g Bravo [14.00 %] - Boil 12 mins
36 g Chinook PELLETS [14.10 %] - Boil 5 mins
32 g Ahtanum [5.30 %] - Boil 5 mins
32 g Cascade [5.50 %] - Boil 5 mins
32 g Ahtanum [5.30 %] - Knockout
32 g Cascade [5.50 %] - Knockout
32 g Chinook PELLETS [14.10 %] - Knockout
30 g NBS west coast dry yeast (2 packets.)
I misunderstood the 12 minute Bravo addition so this was added at 60 minutes, which I know will dramatically cut the amount of flavour and aroma but I did expect something. I mashed it low at 64 deg c and so has a lovely clean, light body and therefore fermented down to 1.009 from 1.054. I cooled the wort down to 18 deg c in 8 minutes with my plate chiller and attached a blow off tube into some starsan.
It's been fermenting in my fermentation fridge at 19.5 deg c for 17 days so far and so decided today felt like the right time to dump the yeast and dry hop it. I'm after a really hoppy result and I'm thinking a good load of Galaxy, (like the whole 100g packet) might just be what I'm looking for!
I've also got Citra, Victoria secret, Columbus, Ahtanum and Chinook so any ideas on which and amounts would be appreciated!
I should say that I do like really hoppy IPA's and I know I've gotten used to aroma and bitterness as Goose Island IPA hardly smells at all to me now but the first time I smelled it, it nearly blew my sinuses! Maybe I'm just getting used to it?!
Thanks for reading and your thoughts,
Cheers, Ollie
60 g Cascade
32 g Chinook.
I had thought that this would be sufficient to boost the aroma but when I drank the hydrometer sample before dry hopping there was next to no aroma present at all! The recipe is:
10 kg Marris Otter Malt
100 g Bravo [14.00 %] - Boil 12 mins
36 g Chinook PELLETS [14.10 %] - Boil 5 mins
32 g Ahtanum [5.30 %] - Boil 5 mins
32 g Cascade [5.50 %] - Boil 5 mins
32 g Ahtanum [5.30 %] - Knockout
32 g Cascade [5.50 %] - Knockout
32 g Chinook PELLETS [14.10 %] - Knockout
30 g NBS west coast dry yeast (2 packets.)
I misunderstood the 12 minute Bravo addition so this was added at 60 minutes, which I know will dramatically cut the amount of flavour and aroma but I did expect something. I mashed it low at 64 deg c and so has a lovely clean, light body and therefore fermented down to 1.009 from 1.054. I cooled the wort down to 18 deg c in 8 minutes with my plate chiller and attached a blow off tube into some starsan.
It's been fermenting in my fermentation fridge at 19.5 deg c for 17 days so far and so decided today felt like the right time to dump the yeast and dry hop it. I'm after a really hoppy result and I'm thinking a good load of Galaxy, (like the whole 100g packet) might just be what I'm looking for!
I've also got Citra, Victoria secret, Columbus, Ahtanum and Chinook so any ideas on which and amounts would be appreciated!I should say that I do like really hoppy IPA's and I know I've gotten used to aroma and bitterness as Goose Island IPA hardly smells at all to me now but the first time I smelled it, it nearly blew my sinuses! Maybe I'm just getting used to it?!
Thanks for reading and your thoughts,
Cheers, Ollie
