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Single Hop IPA Challenge! Submitted by Rocky on Tue, 06/01/2010 - 15:38
I want to put together a single hop IPA challenge where-in 10-15 brewers brew the same exact recipe IPA with a different hop. Please let me know if you want to be part of the challenge!
thanks
cr
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Single Hop
Sounds like this will be a fun experiment. Count me in! What's the time table for the challenge and do you already have a recipe?
Timetable and recipe...
Still working on both I think a August deadline might work....
Have any recipe ideas?
cr
recipe...
1) Count me in....
2) i say keep it simple so we can showcase the hops..... 2-row, a little bit of a few crystal levels and a target IBU (say 75?) Or maybe break that down to xx IBUs at 30 minutes or more, yy IBUs at 15 min, zz ounces dry hop....
dave lustig
I'll be your Huckleberry.
I would argue for a very simple IPA recipe or even XPA recipe if you don't want everyone running their livers aground.
I would also suggest standarizing on US-05 to minimize yeast health impact on the brews
Im in
Sounds fun to me, 2-row, crystal 20/40, sugar and us-05!
Im assuming this was inspired by mikkelers deal, cant wait to try the mikkeller 10, this would be fun to do a little blending at the end and see what works well together!
Recipe...
I agree, keep the recipe simple.
Maybe we could use Drew's XPA recipe? Do you have any ideas on the hop varieties you want to use?
Let's try and figure the logistics out so we can buy ingredients at the meeting! I'm getting thirsty
Why not make this a SMaSH
Why not make this a SMaSH type thing and clean the malt bill up. ( SMaSH= Single Malt and Single Hop )
As for yeast I think that should be open to allow anyone who has experimented with yeast and hops finding a combo that just pops something out of the hops and may just be the next new fad. I'll probably use US-05 or the 1056 packs myself..
For the hops are we calling for limits on how many ounces max or min are to be used or are we just allowing free range on that but just keeping it to a single hop?
I agree anouce this fast, anounce at meeting but lets standardize this ASAP. comp or whatever you call it can be finalized post meeting with a follow up ...
this is a recipe.....
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: single hop ipa
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.064 SG
Estimated Color: 9.2 SRM
Estimated IBU: 59.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 80.85 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.51 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.38 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.26 %
0.90 oz Citra [11.00 %] (60 min) Hops 29.1 IBU
0.78 oz Citra [11.00 %] (30 min) Hops 19.4 IBU
0.95 oz Citra [11.00 %] (10 min) Hops 11.1 IBU
1.00 oz Citra [11.00 %] (0 min) Hops -
1 Pkgs us-05 Yeast-Ale
This is something that i whipped up... We could also substitute the C-40 for munich or vienna as I have seen that in a few recipes... I guess we will have to wait until tomorrow.
cr
im in too
i would be more than hoppy to participate! ha ha! get it? hoppy
i would have to disagree on people choosing to use different yeast strains to see how they interact with the different hops. every experiment must have a control and only 1 variable.in this case the control being the same yeast, grain bill, and mash conditions/ fermentaion conditions and the variable being in the hops.
many would argue that the yeast is the most profound flavor component in a final beer. ive had beers taste completly different from changing only the yeast.