So, after having good success with an all Falconer’s Flight IPA, I decided to try my hand at making a flight of hops. Here’s what I came up with, and I’m brewing it tomorrow, already ground the grain and weighed all the hops, so I’m all in!
Liquid Flight Hops
Alpha: 10.00 %
Type: Both
Beta: ???
Form: Pellet
Notes: Equal parts blend of the following hops - Amarillo, Cascade, Calypso, Centennial, Columbus, Galena, Palisade, Simcoe, Styrian Golding and Warrior.
LBC Liquid Flight IIPA
Imperial IPA
Batch Size: 5.75 gal
Ingredients
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.14 %
0.95 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.15 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.24 %
1.00 oz Liquid Flight [10.58 %] (90 min) Hops 40.5 IBU
0.50 oz Liquid Flight [10.58 %] (60 min) Hops 18.9 IBU
0.50 oz Liquid Flight [10.58 %] (55 min) Hops 18.5 IBU
0.50 oz Liquid Flight [10.58 %] (50 min) Hops 18.0 IBU
0.50 oz Liquid Flight [10.58 %] (45 min) Hops 17.4 IBU
0.50 oz Liquid Flight [10.58 %] (40 min) Hops 16.6 IBU
0.50 oz Liquid Flight [10.58 %] (35 min) Hops 15.7 IBU
0.50 oz Liquid Flight [10.58 %] (30 min) Hops 14.5 IBU
0.50 oz Liquid Flight [10.58 %] (25 min) Hops 13.2 IBU
0.50 oz Liquid Flight [10.58 %] (20 min) Hops 11.5 IBU
0.50 oz Liquid Flight [10.58 %] (15 min) Hops 9.4 IBU
0.50 oz Liquid Flight [10.58 %] (10 min) Hops 6.9 IBU
0.50 oz Liquid Flight [10.58 %] (5 min) Hops 3.8 IBU
1.00 oz Liquid Flight [10.58 %] (0 min) Hops -
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.47 %
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Est OG - 1.079
Est FG - 1.012
Est ABV - 8.7 %
I’ve got two ounces of the flight left, I plan to dry hop with one ounce for a week, then add the other ounce for another week. Two weeks total.
I am not sure what the Dextrine malt will do for you in this beer. There is plenty of base malt for mouthfeel. Also, instead of all those hop additions at 60 - 20 minutes out I would add them with less than 10 minutes left in the boil. That way you will end up with less harsh bitterness and more flavor / aroma from the hops.
I’ve heard others say Notty is tart too, I don’t get that at all. I like it because it gives me a nice dry beer. Low FG, in other words.
I always add carapils to my ipa’s, mabye out of habit, but all my ipas turn out great. I think I got on the carapils kick after brewing a few Pliny clones, Vinnie’s recipe called for it, which turned out awesome. I always mash really low around 149, so I assume the dextrine gives me a little body. It’s funny, a lot of brewers seems to dislike carapils and notty. :o I’ve had great success with both. I like how clean Notty ferments out, I ferment really low around 60. To each their own.
The hops are already weighed and portioned out, plus the last continual hopped ipa I made turned out good too. So, I think I’ll stick with this and see what happens!
The Pliny recipe uses sugar and CaraPils at the same time, so it isn’t unheard of. I don’t know if I’d use that much crystal 40 in a double IPA, but it depends on your preference.
The only thing I’d really say is I’d take a lot of the hops between 60 and 30 minutes and move them later, possibly bumping up the 90 minute addition too. More flavor and aroma!
I’ve seen recipes with carapils and sugar. It seems like a conflict of interest to me. What is gained by this? Is there something that the dextrins form the carapils brings to the beer? I have an IPA recipe that I’m brewing this weekend and maybe I’ll give it a shot for experimentation.
That is a good idea! I actually, unintentionally, did a 2 hour hop stand before I started chilling. I was pressed for time yesterday, I just barely got done with the boil and we had to leave for a couple hours. I’m interested to see what the hop stand actually does to an IPA.