Have never brewed any IPA. Most of my brewing has been directed at European styles but I cannot escape the reality that I do absolutely love a good IPA.
I've decided that I'd like to attempt a clone of the Devil's Peak Kings Blockhouse as we all know, it's a lovely beer to drink.
I've found a thread stating the basic ingredients which is half the battle won:
http://truthtomaterial.com/furthur-b...velopment.html
I think I'll be ok with the grain bill which will probably be something like 4kg Pale Ale Malt, 500g Munich 20L, 250g Light caramel malt and 250g Wheat malt (for a 20l batch). Mash at 66 degrees C, fermented at 18 degrees C with a decent amount of US-05 and do the normal temp rise to dry the beer out towards the end of fermentation.
My concern is mostly with the hop schedule. They say that the beer uses Columbus, Chinook, Centennial, Citra and Amarillo. I've only once used Centennial and have never dry-hopped... Does anyone have any information on the hop schedule of this beer or can anyone with some good hop experience give guidance on what such a hop schedule would look like? They are talking about 53IBU's.
I'll start with RO water and add salts from there. Just really need the hop schedule...
I've decided that I'd like to attempt a clone of the Devil's Peak Kings Blockhouse as we all know, it's a lovely beer to drink.
I've found a thread stating the basic ingredients which is half the battle won:
http://truthtomaterial.com/furthur-b...velopment.html
I think I'll be ok with the grain bill which will probably be something like 4kg Pale Ale Malt, 500g Munich 20L, 250g Light caramel malt and 250g Wheat malt (for a 20l batch). Mash at 66 degrees C, fermented at 18 degrees C with a decent amount of US-05 and do the normal temp rise to dry the beer out towards the end of fermentation.
My concern is mostly with the hop schedule. They say that the beer uses Columbus, Chinook, Centennial, Citra and Amarillo. I've only once used Centennial and have never dry-hopped... Does anyone have any information on the hop schedule of this beer or can anyone with some good hop experience give guidance on what such a hop schedule would look like? They are talking about 53IBU's.
I'll start with RO water and add salts from there. Just really need the hop schedule...
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