Hoppy APA recipe. Help needed

[adeybambam]

The plan for the weekend is to brew an APA. I'm aiming at a brew length of 40litres, something about 6% ABV and I'll use my "standard" malt base of approx 95% pilsner malt and 5% caramalt, fermenting with US05 (nicked from Mysterio's SNPA clone). The thing I can't decide on is the hopping schedule. I'm aiming for something with hops at the fore, although not just a huge late hop burst. Something more well rounded if that makes sense. Hops in the feezer are Amarillo, Simcoe, Citra, First Gold, Hallertau and Chinook. Any suggestions?

[seymour]

Chinook for full boil for 25-30 IBU, then First Gold at 30 minutes remaining, a little Hallertau at 15 min remaining (yes, even in an APA, trust me), then Citra and Amarillo at flame-out, steep until chilled. After primary fermentation subsides, add Simcoe dry hops for about a week before bottling/kegging.

[Mr. Dripping]

That's an interesting combo seymour.
I've stopped doing full boil hops in my APA's.....I boil 90 minutes, but only add bittering hops for 60 minutes. You use a few more hops of course, but it seems to give me a smoother bitterness when using these bold hops.

One combination that I've found works really well.....nice bold American bittering hop (chinook, amarillo, summit (or a combination)) for 60 minutes to give one third to a half of the IBU you require. Large addition of goldings at 20 minutes.....I usually use 100g in 40 litres. Go back then to the hop(s) you used for bittering for a 5 minute addition to make up the final IBU required. I would then repeat the 5 minute addition at flame out for a 30 minute steep.
Dry hopping never hurts in my book either

[seymour]

That's an interesting combo seymour.
I've stopped doing full boil hops in my APA's.....I boil 90 minutes, but only add bittering hops for 60 minutes. You use a few more hops of course, but it seems to give me a smoother bitterness when using these bold hops.

One combination that I've found works really well.....nice bold American bittering hop (chinook, amarillo, summit (or a combination)) for 60 minutes to give one third to a half of the IBU you require. Large addition of goldings at 20 minutes.....I usually use 100g in 40 litres. Go back then to the hop(s) you used for bittering for a 5 minute addition to make up the final IBU required. I would then repeat the 5 minute addition at flame out for a 30 minute steep.
Dry hopping never hurts in my book either

That's an awesome recommendation too.

[adeybambam]

I'm excited about both suggestions. I tend to do APA's around the 5% level or less ( sod whatever the guidelines are ) but with this one I want something to carry the higher Abv if you know what I mean. interested by the hallertau suggestion and also the mention of goldings. I'd probably be thinking 65 to 85 ibu's. Does that sound about right?

[seymour]

...I'd probably be thinking 65 to 85 ibu's. Does that sound about right?

If you like it that bitter. Lately, I've been restraining my bitterness to 30-50 or so, then loading-up the late flavour and aroma additions which aren't represented in the IBU number. Therefore my IPAs are relatively low IBU but seem extremely hoppy. Brewer's choice.

[adeybambam]

Know what you mean. I'll post the final recipe and tasting notes.

[Clibit]

If you like it that bitter. Lately, I've been restraining my bitterness to 30-50 or so, then loading-up the late flavour and aroma additions which aren't represented in the IBU number. Therefore my IPAs are relatively low IBU but seem extremely hoppy. Brewer's choice.

I'm heading in this direction too. 30 - 50 seems to be a good span. Flame out and whirlpool/steep additions, plus dry hopping, enable lots of flavour and aroma to be added without whacking up the bitterness. This kind of hoppiness seems to subside significantly in time in the bottle though, so I tend to drink most of it within three months or so of bottling.

[Barley Water]

Well if I was making an APA I would normally not let the bitterness get over 40 IBU. You are however brewing a 6% beer which pretty much tells me your O.G. will need to be around 1.060 or maybe a little higher to hit that number. Given that you have more malt to balance I would go to probably 50 IBU's otherwise the beer will seem too malty for an APA (I pay attention to the IBU/O.G. ratios). I agree with Mr. Seymour however, I would late hop the hell out of the beer as well as dry hop. Now, I suspect I'll get flamed for disagreeing with Mr. Seymour but I would think that the Hallertau would get completely overwhelmed in a beer that has Chinook, Amarillo and Simcoe in it so frankly I would just drop that hop. Also, Amarillo can be used for bittering however I would rather use a high alpha, low cohumolone hop like Warrior or Magnum to bitter (they are cheaper and at the same time keep the vegitable matter in the wort down plus you should get smoother bittering depending of course on your water) and save the Amarillo for later in the brew.

By the way, what you are describing is an AIPA the way they were made maybe as much as 15 years ago over here (think Liberty ale or Harpoon IPA, both great beers by the way). Of course in true American style where more is always better, IPA's are now maybe 60-75IBU's in a 6% beer and late hopping is much, much more agressive. As always however, it's your beer and this is homebrewing so you can do whatever you wish and of course have fun and good luck.

[seymour]

...Now, I suspect I'll get flamed for disagreeing with Mr. Seymour but I would think that the Hallertau would get completely overwhelmed...

Oh please! Disagree with me all you want. That's what forums are for.

Cheers!
-Seymour

[adeybambam]

Well I went with this in the end:

Lager Malt 9400 grams 90%
Caramalt 660 grams 6.3%
Crystal Malt 380 grams 3.6%


Simcoe Whole 15.5 % 60 mins 0 30 grams 10%
Amarillo Whole 8.9 % 10 mins 30 grams 10%
Chinook Whole 13.4 % 10 mins 30 grams 10%
Simcoe Whole 15.5 % 10 mins 30 grams 10%
Amarillo Whole 8.9 % 5 mins 30 grams 10%
Chinook Whole 13.4 % 5 mins 30 grams 10%
Citra Whole 14.5 % 5 mins 30 grams 10%
Amarillo Whole 8.9 % 0 mins 30 grams 10%
Chinook Whole 13.4 % 0 mins 30 grams 10%
Citra Whole 14.5 % 0 mins 30 grams 10%

Yeast - US05. Fermented at 18oC.

Final Volume: 40 Litres
Original Gravity: 1.062
Final Gravity: 1.015
Alcohol Content: 6.1% ABV
Bitterness: 57.058824788749 EBU
Colour: 19 EBC

I also dry hopped after primary fermentation had subsided (8 days) with 30g Citra, 50g Amarillo, 10g Chinook and 40g Simcoe.

Really pleased with the outcome. So pleased in fact that the 40 litres has already gone!!

Cheers for the input. All appreciated if not all followed.