This IPA is designed to be a classic grapefruit-pine hop bomb. Centennial, Amarillo, and Chinook are all hops I'm quite fond of, and I hope the combination will live up to my expectations. I'm incorporating the results of my hop stand experiment by adding a bunch of hops at 175F for 30 minutes, but I'm really focusing my hop charge on the dry hop. This will be my first time doing a double dry hop (5 oz dry hops in total). The malt character of this beer should be quite subdued, despite its 8% ABV. Besides 2-row, there's just a bit of flaked barley for body and a pound of cane sugar (added after 48 hours) to dry it out.
I got some information on my tap water and was able to do more extensive water building for this beer. The water profile is as follows:
IBUs (Tinseth): 80
Mash temp: 149F
Mash time: 90 minutes
Yeast: US05 (4.75 grams) & WLP007 (1 vial)
Pitching temp: 65F
Max temp: 71F
|Malts Mashed||Amount||%||Max Pts.|
|Other Fermentables||Amount||%||Max Pts.|
3/10/13: Added sugar
3/12/13: Added 1 oz Centennial, Amarillo
3/15/13: Added 1 oz Centennial, Amarillo, Chinook
#5 = WLP007
#6 = US05
US05 at 1.006; WLP007 at 1.007. WLP007 is noticeably maltier and more full-bodied. Next time I won't add any sugar, since I've been getting crazy levels of attenuation.
The IPAs were also affected by the cap fiasco and had to be re-capped (4/5/13).