Red IIPA design
#1
Posted 06 May 2015 - 06:06 AM
#2
Posted 06 May 2015 - 06:09 AM
I might consider using some sugar to dry the beer out but it looks great either way.
#3
Posted 06 May 2015 - 06:13 AM
Thinking out loud by do you think changing the Vienna to Munich may help with the red color?
#4
Posted 06 May 2015 - 06:20 AM
Thinking out loud by do you think changing the Vienna to Munich may help with the red color?
or even more red still - some red X.
#5
Posted 06 May 2015 - 06:24 AM
or even more red still - some red X.
I was thinking that too.
#6
Posted 06 May 2015 - 06:26 AM
#7
Posted 06 May 2015 - 06:28 AM
even half a pound of sugar could make a difference.
#8
Posted 06 May 2015 - 06:29 AM
Evil, oddly enough my first run had a pound of Turbinado. Perhaps I should had it back. drezz, the Vienna is by choice since I have it. Originally I had Munich Red-X for the win however I am not due to place another order at Farmhouse currently.... Any comment on the hop schedule? Now I'm thinking Red-X in place of Vienna, dammitthehell fellas
You asked - ditch the 10 minute addition and add some dry hops.
Go over to the picture thread on teh beer side and you can see my red-x wheat. I think the color is pretty nice.
#9
Posted 06 May 2015 - 06:33 AM
You asked - ditch the 10 minute addition and add some dry hops.
Do you think I'd lose the solid bitter punch?
link to red-x wheat please?
#10
Posted 06 May 2015 - 06:36 AM
You asked - ditch the 10 minute addition and add some dry hops.
agreed. even if you leave the 10 min hops still dry hop the bejesus out of this thing!
#11
Posted 06 May 2015 - 06:36 AM
link to red-x wheat please?
Wheat picture https://www.brews-br...pint/?p=2023136
If you want a solid bitter punch I would up the 60 minute hop to about 40-50IBU and then do the 5/steep and add a DH.
agreed. even if you leave the 10 min hops still dry hop the bejesus out of this thing!
#12
Posted 06 May 2015 - 06:47 AM
Great advice fellas. Also I can't wait to try the Vermont strain. I intend on making a huge starter and pouring off enough fresh to save for another batch.
#13
Posted 06 May 2015 - 06:56 AM
Please offer a DH dose Gents
#14
Posted 06 May 2015 - 07:03 AM
Please offer a DH dose Gents
I'd say 5 oz would do the job.
maybe 2 citra and 3 simcoe.
this is if you wanted to do it in one shot I guess.
#15
Posted 06 May 2015 - 07:37 AM
I'd say 5 oz would do the job.
maybe 2 citra and 3 simcoe.
this is if you wanted to do it in one shot I guess.
If it was me I would go:
1 - citra
2 - amarillo
2- Simcoe
Great advice fellas. Also I can't wait to try the Vermont strain. I intend on making a huge starter and pouring off enough fresh to save for another batch.
I have a starter of it going now. Well, hoping it is going. The tube was old and I am trying to build it up. Going to step it up tonight. I saw no activity in the flask but I can tell it did something
#16
Posted 06 May 2015 - 07:40 AM
If it was me I would go:
1 - citra
2 - amarillo
2- Simcoe
even better!
#17
Posted 06 May 2015 - 07:45 AM
#18
Posted 06 May 2015 - 07:48 AM
I like where this is going. One thing to think about... Red color...obviously a goal in the recipe, is going to be tough to get with a yeast infamous for hanging around in suspension forever. You could cold age it for a good long while (wouldnt be my preference) or clarify it. Use biofine and absolutely not gelatin.
That is a good point
#19
Posted 06 May 2015 - 07:52 AM
I did not know the inability to drop out. Maybe I should rethink my yeast. Obviously I want clear as a bell.
Heady is cloudy
#20
Posted 06 May 2015 - 07:55 AM
I did not know the inability to drop out. Maybe I should rethink my yeast. Obviously I want clear as a bell.
Heady is cloudy
It is a terrible flocculating yeast. This weekend, as long as those starters are ready, I am going to do a split batch of 1318 and VT ale yeast in an APA. Jury is still out as to if I bio-fine or not.
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