I have each of these hops on hand and I’d like to use them in an IPA with an ABV over 6-6.5%. I’m thinking of using Chinook to bitter upfront.
A couple of questions:
You could ask 5 brewers for ideas and collect 20 recipes for this. If you’re bittering with Chinook, then that makes me think West Coast IPA. For a 5 gallon batch I’d go for 60 IBU from the Chinook at 60 minutes. I’d use 2 ounces each of your flavor hops, one hop added at 15 minutes, one at 10, and one at 5 minutes. I’d use an ounce of each as dry hops at the tail end of fermentation.
Grain bill should be simple and stay out of the way. I’d say 95% Pale malt and 5% from either a light Crystal malt or something like Victory to a 1.060 OG. Good yeasts are WY1056, WLP007, BRY-97, or anything else clean and dry. Add Gypsum to hit 200-300ppm of sulfate.
Of course those hops make a great NEIPA as well. If you prefer that route, throw out everything I said, along with the Chinook.
After further research from the AHA recipe database, I think I’m going to use this as my starting point:
The only thing I’m struggling with a bit the dry hopping: first dry hop 5 days after 80% attenuation, and then dry hop for another 5 days. I’ve just shifted to cold crashing at the end of fermentation at dry hopping at 35F for two days and kegging with decent results.
Thoughts on this dry hop schedule?
I brewed this recipe over a year ago, and I’ll brew it again in a month. It’s really, really good. Keep the hop schedule as is and see if you would change anything next time. I typically increase the whirlpool addition. It’s nice to have some hops added during the boil for a small bitter addition, which this recipes does. You’ll like the results.
I’ve never done two whirlpools, I’ll have to try that
Drinking this beer now and really like it. I will definitely brew it again. I did use a 40/30/20 whirlpool schedule as it suggests, and then I did the first dry-hop five days in. The second dry-hop I did after a cold crash two 35F and then dry-hopped two days before kegging.
I know there is a lot going on with this beer in terms of hops and timing, but I like the way it turned out and probably wouldn’t change anything about it.
What are the temperatures at those whirlpool points? 150F, 130F, 110F? Also, can anyone recommend a substitute for Mosaic? I have the Azacca and Citra on hand.
I did them all at 180F.
What sort of flavors and aromas did you get. I’m planning a mango habanero pale ale with these hops for the mango flavor. Not sure when and what ratios to get the best results
Citra is probably the most “mango-y” hop there is, especially when used as a dry hop. If you want to get the most mango out of your hops I’d make sure that Citra was the biggest part of the blend, with at least a couple of ounces in the whirlpool and dry hops. I prefer cryo hops for this when I can, since it gives a better ratio of hop oils to vegetative matter.