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: