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> Hopburst IPA recipe, What do you think?
Jesseroo
post Jan 29 2010, 09:17 PM
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I live in Tokyo but my awesome cousin brought me a load of American hops. So I found a recipe for Pliny the Elder which I was going to make. But after reading about the Hopbursting on this board, I got really excited to try it myself. So I'm trying to make a Hopburst recipe, using the mostly bitter hops I have on hand.

I've just started a year ago. I'm still doing partial mash and not quite sure about the grains.
I like an IPA to have a little body and balance so I tried to make it like Hop Ottin IPA or Hop Head or maybe 60 minute. A bit of color.

Any advice is greatly appreciated.

What do you think?

Hopburst IPA

Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%

Original Gravity: 1.068
Terminal Gravity: 1.017
Color: 10.87
Alcohol: 6.76%
Bitterness: 97.2

Ingredients:
3500 g Dry Extra Light
400 g Munich Malt
300 g Crystal Malt 40L
40 g Columbus (15.0%) - added during boil, boiled 20.0 min
40 g Chinook (13.0%) - added during boil, boiled 15.0 min
40 g Simcoe (13.0%) - added during boil, boiled 10.0 min
40 g Centennial (10.0%) - added during boil, boiled 1.0 min
40.0 g Simcoe (13.0%) - steeped after boil
1.0 ea White Labs WLP001 California Ale
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ksbrainard
post Jan 29 2010, 11:37 PM
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While the units are confusing at first, that recipe seems pretty good. For those still confused, 100 grams is about a quarter pound, and 40 grams is almost an ounce and a half. Funny how you still do volume in gallons...

10 SRM is still not a lot of color. You could easily boost the Crystal 40 by a few hundred grams if you wanted. Consult clone recipe books if needed to get a sense of what a certain color number actually looks like.

I like the big 40 gram hop additions. You might consider converting that "steeped after boil" addition to a dry hop addition for true hoppiness. What could compliment hopburst better than dry hop?

Hopbursting is great fun.
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Jesseroo
post Jan 30 2010, 01:32 AM
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QUOTE(ksbrainard @ Jan 30 2010, 01:37 PM) *
While the units are confusing at first, that recipe seems pretty good. For those still confused, 100 grams is about a quarter pound, and 40 grams is almost an ounce and a half. Funny how you still do volume in gallons...


Thanks for the tips. Whooops! Sorry about the units. I'm American but I have to order everything in grams in Japan so it gets a little messy going back and forth..
But yes it's basically 1.5oz each hop addition. Almost a pound of Munich and 2/3lbs. of the C40. Maybe I'll put that C40 up to a pound as well.

This post has been edited by Jesseroo: Jan 30 2010, 01:33 AM
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