So I was gifted some hops from 47hops. The 3 hops to use in the recipe are Jarrylo, Pekko, and Sterling. After reading some thoughts on the hops, I figured a farmhouse ipa was a good way to mix them together. Here is what I’ve got for a recipe(Ive never made a farmhouse ale before and this recipe is based off ideas and feedback of reading other peoples recipes):
Partial Mash Grains:
2lbs Pilsner 2 row
1lbs Vienna
1/2 lbs White Wheat Malt
Malt Extract after steep
3lbs Pilsen Dry Malt Extract
Malt Extract added last 20 minutes of boil
3.3 Pilsen Liquid Malt Extract
Hop Schedule:
60 minutes - 0.5 oz Chinook
10 Minutes - 1 oz Sterling
10 Minutes - 1 oz Pekko
10 Minutes - 1 oz Jarrylo
Hop Steep at 175 for 30 minutes
2oz Sterling
2oz Pekko
2oz Jarrylo
Haven’t figured out the dry hop schedule yet or if needed. Any feedback would be appreciated
I think your yeast character will get a bit lost with that level of hopping. I think the hop choices are solid, just the amount is much. Chinook might be a bit forward for bittering, sterling would be better.
Edit to add - Add a pound of simple sugar as well. Corn, table, or turbinado are all fine. It will help with the perceived dryness.
Personally, I like the hop schedule, but it depends on what you’re shooting for in the final beer. I like Chinook (and Columbus) to bitter AIPAs, but this being a ‘farmhouse IPA’ hybrid, the bitterness might be a tad more coarse and assertive than you want for this beer - or not. Especially at .5 oz for 60, I don’t think the bitterness will be overly in-your-face, but a milder hop @ 60 minutes like Magnum might suit what you’re after better as well. Regardless, an oz each of Pekko, Sterling and…gulp…Jarrylo as dry hops would be pretty appropriate.
I just think the hop amounts are too high. I would ebb closer to what was considered an IPA 6 years ago so the yeast character doesn’t get lost. That’s just my opinion.
50 ibu at 60
1/2 oz each at 10
1/2 oz each at 0
1/2 oz each dry.
That’s good advice, too. That’s where it’s tricky to advise somebody on brewing a hybrid IPA (Belgian, white, etc.) - knowing what their intentions are. In spite of being a hop lover, I have very little hop character in my farmhouse/saison beers because I like the yeast to stand out. But this actually sounds like it could be pretty good either way.
Oh for sure. That hop blend does sound pretty awesome. All should play well together and work well in a saison. Jarrylo would be the outlier and would bring a lot of unique character. Sterling is my favorite saison hop and pekko seems like it would perform equally well.
ive never used it and so many people say bad things about it. But as I got it as a gift, I thought using it in a farmhouse style ale would be good with it
I would have to agree with some of the statements regarding possibly too much hop character. A lot of the Belgian IPA examples I have tried are less hoppy than American examples in order to let the yeast character through. The latest one I had which I enjoyed quite a lot was listed at only 33 IBU.
I don’t mind the recipe as written if you’re not planning on getting a lot of flavor directly from the yeast. It will be there among the hops but most of what you’re going to get is the dryness from the yeast and over time some of the brett flavor, if you use WLP670, will emerge. If you want the yeast to be more present in the flavor and aroma then you will need to back off on some of the hops.
I currently have a Belgian pale ale in which about half the hops are jarrylo. Coming out of the hop stand there was definitely that fake banana/plastic flavor everybody talks about. After fermentation the plastic flavor seems completely gone and the banana is more subdued against the other hops. So maybe not as awful of a hop as I was led to believe. It’s not my favorite hop but seems to work well enough in combination with other milder fruity hops.