Hi all,
I'm currently creating a new IPA recipe based on a nice extract brew I did.
It will be an IPA to 1.058 with 70 ibu. I'm looking to try Apollo to bitter to about 35 and then add Amarillo and Centennial at 75g each with 5 minutes to go, hence the name!
My extract brew had a 50g dry hop of Centennial which I won't be able to do due to the extra at 5 minutes so I was thinking of 25g of Amarillo and Centennial.
Will that be enough of a dry hop?
I am also thinking of whacking 25g of Apollo in to the dry hop as well, I've read grapefruit which will make the dry hop quite interesting.
Any thoughts on the above and can anyone confirm what Apollo is like as a dry hop?
Cheers all
Texas 100
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seymour
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Re: Texas 100
Sounds very tasty to me. Apollo is pretty nice for dry-hopping a hoppy American-styled ale, it's too harsh, resiny, and grapefruity for any conservative styles.
But you guys know there's nothing Texan about Amarillo hops, right? I keep hearing this reference from English brewers. Amarillo hops were discovered, patented and grown only in Washington State, in the Pacific Northwest as far from Texas as possible in the Continental US. Amarillo is simply the Spanish word for yellow; because the plant's bines, leaves and resin are yellower than many other varieties.
Aw geez. Sorry to be such a semantic douche.
Call your beer whatever you want!
But you guys know there's nothing Texan about Amarillo hops, right? I keep hearing this reference from English brewers. Amarillo hops were discovered, patented and grown only in Washington State, in the Pacific Northwest as far from Texas as possible in the Continental US. Amarillo is simply the Spanish word for yellow; because the plant's bines, leaves and resin are yellower than many other varieties.
Aw geez. Sorry to be such a semantic douche.
Call your beer whatever you want!-
seymour
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Re: Texas 100
I get it
While we're on the topic of beer puns, I tasted an "Olympus IPA" couple weeks ago, containing Zeus and Apollo hops. Get it? Ha ha.
Maybe yours is "Ol' Yeller Olympic Centurion"?
Not funny, Seymour. Just drop it and walk away.
While we're on the topic of beer puns, I tasted an "Olympus IPA" couple weeks ago, containing Zeus and Apollo hops. Get it? Ha ha.
Maybe yours is "Ol' Yeller Olympic Centurion"?
Not funny, Seymour. Just drop it and walk away.
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seymour
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Re: Texas 100
That's what she said.barry44 wrote:That's some mouthful!!
Seriously, though: your recipe concept looks great. Happy brewing!
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Barley Water
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Re: Texas 100
Well first of all, hops grow lousy here in Texas because it's just way too hot.
As far as bittering with Amarillo goes, it will probably work just fine however I generally try to save them for the flavor, aroma and dry hopping. I like to use either Warrior or Magnum for bittering. They both do a great job and will give you smooth bittering plus they have the advantage of being very high alpha hops which means less vegital matter in the boil (a good thing in my opinion). Especially when making American IPA's it's very easy to get 6-8 ounces of pellet hops in the boil and this can start to cause problems so whatever I can do to reduce the hop mess in the kettle I do. Of course, if you are using a hop back you want the whole cones but I currently don't own one although maybe someday......
As far as bittering with Amarillo goes, it will probably work just fine however I generally try to save them for the flavor, aroma and dry hopping. I like to use either Warrior or Magnum for bittering. They both do a great job and will give you smooth bittering plus they have the advantage of being very high alpha hops which means less vegital matter in the boil (a good thing in my opinion). Especially when making American IPA's it's very easy to get 6-8 ounces of pellet hops in the boil and this can start to cause problems so whatever I can do to reduce the hop mess in the kettle I do. Of course, if you are using a hop back you want the whole cones but I currently don't own one although maybe someday......
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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barry44
Re: Texas 100
Hi barley water.
I'm bittering with apollo rather than Amarillo. Like you, Magnum is usually my go to bittering hop but I've a pack of Apollo sitting here so I thought I would give them a try to see it they are any good, at 19.5% there is only 20g going into the kettle.
The Amarillo and Centennial are going in with 5 minutes to go for flavour and aroma.
Too hot you say, I wonder what that feels like. It's too cold here to grow hops!!
I'm bittering with apollo rather than Amarillo. Like you, Magnum is usually my go to bittering hop but I've a pack of Apollo sitting here so I thought I would give them a try to see it they are any good, at 19.5% there is only 20g going into the kettle.
The Amarillo and Centennial are going in with 5 minutes to go for flavour and aroma.
Too hot you say, I wonder what that feels like. It's too cold here to grow hops!!