IPA - which hops?

[JamesH]

Howdo,

I'm planning on brewing an IPA next and want some advice on which hops to go for. I have the following in my freezer:

Fuggles
Cascade
Bramling Cross
Bobek
Northern Brewer
Saaz

I was thinking of going for a Cascade/Bobek combination using a combination of both for 90 minutes and 10 minutes. How does that sound? I haven't done much brewing and have so far mainly used just Fuggles, Goldings and Challenger so want to try something new.

Not sure it matters but for the grist it will be Maris Otter with a bit of Munich Malt thrown in. I have plenty of Crystal malt and Torrefied wheat too.

Using Nottingham yeast.

Cheers,

James.

[chris_reboot]

I would have suggested just that - bobek and cascade.

doing an IPA myself this week, just cant settle on a recipe
not used cascade, but got some coming so might adapt the Deuchar's IPA recipe from GW, and use up some of the fuggles I have too for bittering.

[JamesH]

I would have suggested just that - bobek and cascade.

doing an IPA myself this week, just cant settle on a recipe
not used cascade, but got some coming so might adapt the Deuchar's IPA recipe from GW, and use up some of the fuggles I have too for bittering.

Cheers Chris,

Great minds think alike. Was wondering if I needed something with a higher alpha but I'll go with these two and see how it turns out.

[chris_reboot]

bobeks will be going in mine this week, maybe cascade or willamette too

[mysterio]

You could always use the Northern Brewer for bittering and save your Cascade/Bobek combo for hefty late additions/dry hops.

[196osh]

You could always use the Northern Brewer for bittering and save your Cascade/Bobek combo for hefty late additions/dry hops.

Sounds like a good idea to me.

[JamesH]

You could always use the Northern Brewer for bittering and save your Cascade/Bobek combo for hefty late additions/dry hops.

OK then I'll have a go with that. The more hops the better!

[coatesg]

You could always use the Northern Brewer for bittering and save your Cascade/Bobek combo for hefty late additions/dry hops.

I'd go with Mysty's suggestion if you're looking for something "a bit different" Alternatively, a huge fuggles addition within a traditional style IPA (6-7%ABV, 250-400g fuggles!)) will give you one heck of a flavour too but you'll need to mature it for several months.

[CJBrew]

I vote for the Bramling Cross. It's a bit different but has a flavour all of its own. You could add 100g of it at various late stages and as a steeped hop.

There's IMO no better way of discovering the flavours in a hop than to make a single hop or at least a huge late addition of just one variety.

[CJBrew]

Here's my "ESB" recipe using Bramling Cross:

O.G. 1060

4.75kg Maris Otter/Pale malt
750g Crystal malt
500g Aromatic malt
70g Black malt

56g Bramling X for 90m boil
40g Bramling X for 10m
44g Bramling X for 5m

I used WYeast "London ESB" in a 1 litre starter.

Mash: Dough in at 40'C: 8 litres at ~45'C EDIT : rest for 20 minutes
Added 14 litres at 80'C to mash 1 hour at ~64'C

/edit P.S.: It ages very, very well. Give it a year (seriously) and you will discover all sorts of different flavours, deep blackcurranty fruit... Very nice.

[booldawg]

Here's my "ESB" recipe using Bramling Cross:

O.G. 1060

4.75kg Maris Otter/Pale malt
750g Crystal malt
500g Aromatic malt
70g Black malt

56g Bramling X for 90m boil
40g Bramling X for 10m
44g Bramling X for 5m

I used WYeast "London ESB" in a 1 litre starter.

Mash: Dough in at 40'C: 8 litres at ~45'C
Added 14 litres at 80'C to mash 1 hour at ~64'C

/edit P.S.: It ages very, very well. Give it a year (seriously) and you will discover all sorts of different flavours, deep blackcurranty fruit... Very nice.

That recipe is looking very appealing. Whats with the step mash? Is it some sort of protein break and what would it bring to the brew? (sorry for all the questions, I've never step mashed before!)

[CJBrew]

Whats with the step mash? Is it some sort of protein break and what would it bring to the brew? (sorry for all the questions, I've never step mashed before!)

I've generally done a warm dough-in step before the main infusion. Well, nearly always -- I find it just works well. It's also good because at 40'C you can get your arm in and make sure it's all really well mixed, with no dry spots. (!)

Have a look at the literature; John Palmer says although it's not strictly necessary with modern malts, it can help to develop the enzymes and may result in a slightly higher yield. I believe it's not quite high enough temperature to be a true protein rest (protease?) which would be around 50'C -- I think that can be useful for mashing large grists of things like unmalted wheat.

PS, I edited the recipe -- the dough-in rest is only for 20 minutes!

[booldawg]

Thanks for that CJ. Hoping to brew it before the summer and lay it down for a year (temptation withstanding!)

[oblivious]

Great thread thinking of doing a Bramling Cross IPA next week too

[oblivious]

CJBrew whats the IBU's on your bitter?