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Help with hop schedule

Got a recipe for a nice black cherry burgundy? Got an opinion on a yeast that you just have to share? This is the place for you.

Postby fun » Sun Mar 13, 2016 1:14 pm

Hi all,

I've been meaning to try brew a nice tropical-fruit-aroma IPA for a while now, but don't have much experience with the style.

I'm thinking of using primarily Amarillo and Citra (but am open to suggestions), the latter heavily. I need help with putting together a hop schedule.

Anyone have any suggestions on where to start?
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Postby Dr Jacoby » Sun Mar 13, 2016 4:33 pm

Here's a popular citra/amarillo ipa clone recipe:

http://beersmithrecipes.com/viewrecipe/ ... st-version

It's lovely. Very tropical
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Postby fun » Sun Mar 13, 2016 4:44 pm

Wow, that looks like exactly what I want, cheers!
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Postby oblivious » Sun Mar 13, 2016 10:47 pm

Can't go wrong with Mosaic
"If anybody says he can think about quantum physics without getting giddy, that only shows he has not understood the first thing about them." - Niels Bohr

Primary: Black IPA
Keg:Summit IPA, White IPA (US05), Cider, Citrus Saison,

Twitter.com/Oblivious_

*Now with Blog* oblivioustobeer.blogspot.com
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Postby fun » Mon Mar 14, 2016 9:45 am

Hmmm, on that schedule, it calls for dry hopping at 3 day intervals. Will I want to remove the previous hops when adding the new, or will I leave the others there to soak too? Seems like a long time to leave the first batch in (12 days total)
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Postby Dr Jacoby » Mon Mar 14, 2016 9:51 am

At Kern River they dump each dry hop addition before adding the next through the dump valve in their conical. In a homebrew situation I'd use muslin bags and take them out just before adding the next.

By the way, four dry hop additions is probably overkill. You could up the amounts and go for two instead to make your life easier. Multiple dry hop additions do add something though (in my experience).
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