STOOPID HOPPED IPA Idea

[Organized Chaos]

What do you guys think about this? I picked up 6 ounces of warrior hops today and I thinking about getting another pound of Amarillo and just making a crazy hopped IPA and see what happens with my first all grain brew.

Here is what I am thinking of doing.

Howl at the Moon Insane IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B  India Pale Ale, American IPA

Min OG:  1.056   Max OG:  1.075
Min IBU:    40   Max IBU:    72
Min Clr:     6   Max Clr:    15  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       35.00
Anticipated OG:          1.074    Plato:             17.98
Anticipated SRM:           7.9
Anticipated IBU:         166.4
Brewhouse Efficiency:       65 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:   12.94    Gal
Pre-Boil Gravity:      1.063    SG          15.42  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 88.6    31.00 lbs. Pale Malt(2-row)              America        1.036      2
  2.9     1.00 lbs. Crystal 60L                   America        1.034     60
  2.9     1.00 lbs. Cara-Pils Dextrine Malt                      1.033      2
  5.7     2.00 lbs. Vienna Malt                   America        1.035      4

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.00 oz.    Warrior                           Pellet  15.10  60.4  60 min.
  4.00 oz.    Warrior                           Pellet  15.10  40.6  20 min.
 10.00 oz.    Amarillo Gold                     Pellet   7.50  50.5  20 min.
  6.00 oz.    Amarillo Gold                     Pellet   7.50  15.0  5 min.


Yeast
-----

DCL Yeast US-56 SafAle American Ale

[Kegergator]

Go for it, Hop that puppy up.

culdeus might come in here and whine about it being too hoppy, fuck'em.

[regularguy]

Go for it, Hop that puppy up.

culdeus might come in here and whine about it being too hoppy, ####'em.

 

Oh, and dibs on a bottle in trade.

[heckmanm]

What, no dry-hop? 

pussy.

[Tip Top]

Add some rye in that sucker.

[Organized Chaos]

What, no dry-hop? 

pussy.

I was going to, but I wanted to get the IBU's up as high as possible, I think I am going to revise it and get another pound of hops when I make my hops direct order and then I can replace the 20 minute warrior addition with more amarillo..

If I go that route, I'll dryhop 5 or 6 ounces in one of my carboys.

[heckmanm]

attaboy!

 

[Organized Chaos]

Put the order in for 5 pounds of Amarillo today, so the sky 's the limit 

[culdeus]

There is a saturation point of alpha acid in water and wort. 

You will reach it.

Good to see you hate money.

[culdeus]

Also to not kill the yeast you'll have to make a starter.  The starter will have to be massive.  This will nuke your IBU. 

Just make a normal batch and dry hop the shit out of it.  The yeast can go fuck itself in the secondary for all you care.  Dead yeast in the primary = hoppy sugar water.

[Kegergator]

Go for it, Hop that puppy up.

culdeus might come in here and whine about it being too hoppy, ####'em.

 

[Organized Chaos]

There is a saturation point of alpha acid in water and wort. 

You will reach it.

Good to see you hate money.

Wow, just saw this reply... Thanks buddy   

I'm throwing ideas out there, thats what homebrewing is all about, experimenting.

[Organized Chaos]

Also to not kill the yeast you'll have to make a starter.  The starter will have to be massive.  This will nuke your IBU. 

Just make a normal batch and dry hop the shit out of it.  The yeast can go #### itself in the secondary for all you care.  Dead yeast in the primary = hoppy sugar water.

Ok seriously, what I am working off of a method that others have done and overloading the hops in the last couple minutes of the boil to give a huge aroma and flavor. I have never heard that alot of hops == kill the yeast, any articles or anything to edumacate me? The beer as it stands is a normal (7-8% beer) and doesnt require a starter any different then normal, not sure what you are getting at here?

Also, yes, I will be dry hopping the hell out of it.

[culdeus]

Also to not kill the yeast you'll have to make a starter.  The starter will have to be massive.  This will nuke your IBU. 

Just make a normal batch and dry hop the shit out of it.  The yeast can go #### itself in the secondary for all you care.  Dead yeast in the primary = hoppy sugar water.

Ok seriously, what I am working off of a method that others have done and overloading the hops in the last couple minutes of the boil to give a huge aroma and flavor. I have never heard that alot of hops == kill the yeast, any articles or anything to edumacate me? The beer as it stands is a normal (7-8% beer) and doesnt require a starter any different then normal, not sure what you are getting at here?

Also, yes, I will be dry hopping the hell out of it.

I'll dig up the stuff I had on super high IBU beers.  There's more to it than just adding as much as you can get your hands on.  Everyone knows yeast does not like high gravity environments, high acid % can also cause poor attenuation and lag time as well if you get enough of it.  High IBU is tricky in 5gallon batches. 

[Organized Chaos]

Also to not kill the yeast you'll have to make a starter.  The starter will have to be massive.  This will nuke your IBU. 

Just make a normal batch and dry hop the shit out of it.  The yeast can go #### itself in the secondary for all you care.  Dead yeast in the primary = hoppy sugar water.

Ok seriously, what I am working off of a method that others have done and overloading the hops in the last couple minutes of the boil to give a huge aroma and flavor. I have never heard that alot of hops == kill the yeast, any articles or anything to edumacate me? The beer as it stands is a normal (7-8% beer) and doesnt require a starter any different then normal, not sure what you are getting at here?

Also, yes, I will be dry hopping the hell out of it.

I'll dig up the stuff I had on super high IBU beers.  There's more to it than just adding as much as you can get your hands on.  Everyone knows yeast does not like high gravity environments, high acid % can also cause poor attenuation and lag time as well if you get enough of it.  High IBU is tricky in 5gallon batches. 

OK, that would be good, thanks... Also, i'm not sure it makes a whole lot of difference, but if you look at the recipe, its an 11 gallon batch and will be a full boil etc..

[culdeus]

Also to not kill the yeast you'll have to make a starter.  The starter will have to be massive.  This will nuke your IBU. 

Just make a normal batch and dry hop the shit out of it.  The yeast can go #### itself in the secondary for all you care.  Dead yeast in the primary = hoppy sugar water.

Ok seriously, what I am working off of a method that others have done and overloading the hops in the last couple minutes of the boil to give a huge aroma and flavor. I have never heard that alot of hops == kill the yeast, any articles or anything to edumacate me? The beer as it stands is a normal (7-8% beer) and doesnt require a starter any different then normal, not sure what you are getting at here?

Also, yes, I will be dry hopping the hell out of it.

I'll dig up the stuff I had on super high IBU beers.  There's more to it than just adding as much as you can get your hands on.  Everyone knows yeast does not like high gravity environments, high acid % can also cause poor attenuation and lag time as well if you get enough of it.  High IBU is tricky in 5gallon batches. 

OK, that would be good, thanks... Also, i'm not sure it makes a whole lot of difference, but if you look at the recipe, its an 11 gallon batch and will be a full boil etc..

 

[Organized Chaos]

 

Brewed my first all grain batch this morning... I made a Summer Wheat Beer and my BIL made a Rye IPA..

[Kegergator]

Why hasn't the BIL been on here yet?



that Rye IPA for me. 

[Organized Chaos]

Why hasn't the BIL been on here yet?



that Rye IPA for me. 

Its our first beer with Rye, we'll see how it turns out..

He's been pretty busy hence the lack of posting..