For an English IPA I prefer phoenix hops for bittering, and wilamette and East Kent Goldings for flavor and aroma additions.
As for a west coast IPA I prefer to do larger late hop additions of centennial and/or cascade for big time hop aroma and flavor. Granted there is substantially less bitterness in each ounce later in the boil, but the flavor trade off for using several ounces then is phenomenal!
I brewed the Pliny the elder clone last year, it had a total of 12.5 oz of hops for the 5 gallon batch
"Everything is within walking distance if you've got the time"
Very nice, I just transferred a Porter into my secondary and in a week I'll be adding 16 oz. of Jameson. I do partial grain since I don't have room to do all grain . But its all good. For summer time I do a cream ale with orange zest in the primary boil and add vanilla at bottling. My special occasion beer and a Belgian Triple at 10.5% Yum.
What portion of the grainbill do you mash? All the specialty grains, then use extract to replace the base grain? Or are you brewing extract with steeped grain? Full volume boil or partial volume boil then top up to your full volume?
"Everything is within walking distance if you've got the time"
Originally Posted by GrainReaper
. But its all good. For summer time I do a cream ale with orange zest in the primary boil and add vanilla at bottling. My special occasion beer and a Belgian Triple at 10.5% Yum.
Bookmarks