All Columbus Hop IPA with wet hops
  • jlwjlw
    Posts: 16,449

    I have a friend who started growing hops last year because a brewery he toured gave him a couple of free rhizomes. He lives just a couple of miles from and I thought it would be cool to do an IPA with all Columbus Hops grown on his property. Last year he dried and vacuum sealed the hops. This year I thought about doing the same recipe with a couple of slight adjustments in the recipe. Added to the 90 min addition to get a little more bitterness. Also, at the last minute I chickened out on the Belgian yeast and used WLP001. Maybe this year I will use the belgian yeast.

    Any thoughts?


    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Columbus IPA Wet Hop
    Brewer: The Dude
    Asst Brewer:
    Style: American IPA
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 8.05 gal
    Post Boil Volume: 6.24 gal
    Batch Size (fermenter): 5.50 gal
    Bottling Volume: 5.50 gal
    Estimated OG: 1.066 SG
    Estimated Color: 9.5 SRM
    Estimated IBU: 70.4 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 81.8 %
    Boil Time: 90 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.8 %
    1 lbs 12.0 oz Victory Malt (25.0 SRM) Grain 2 13.0 %
    1 lbs 4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 9.3 %
    1.25 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 4 54.1 IBUs
    0.25 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 5 10.1 IBUs
    0.25 oz Columbus (Tomahawk) [14.00 %] - Boil 20. Hop 6 6.1 IBUs
    3.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop 7 0.0 IBUs
    2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 9 0.0 IBUs
    2.0 pkg Belgian Strong Ale Yeast (White Labs #WL Yeast 8 -



    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 13 lbs 8.0 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 17.88 qt of water at 167.0 F 152.0 F 60 min

    Sparge: Drain mash tun, Batch sparge with 1 steps (5.45gal) of 168.0 F water
    Notes:
  • ceanntceannt
    Posts: 50,692
    I think the Belgian yeast would be really good in this .....
    Never attribute to malice, that which can adequately be explained by stupidity.