Amarillo Citra IPA

[pvt_ak]

How does this sound for Hop balance, I’m trying to balance Amarillo and Citra to get a nice citrus tropical punch. GH grain bill for a single hop ale.

Pale Malt - 4.7kg
Carapils - 235g

Then

50g Amarillo for 60
25g for 15
25g for 5
100g citra At flameout

Not sure about yeast yet. Suggestions ?

 

[Brew_DD2]

Ditch the 60 and 15 minute additions.

 

[pvt_ak]

Ditch the 60 and 15 minute additions.

Interesting , so just 25g of Amarillo at 5 and then Citra at flameout ?

 

[Brew_DD2]

I would personally put the lot in near the end or as a dry hop. If IBUs are too low then pop in a small amount of a neutral bittering hop. That Amarillo is wasted as a 60 minute addition.

 

[foxbat]

Have you entered that recipe into a calculator? I think 50g Amarillo at 60 would send the IBUs skywards. You could probably drop that addition and not have to change anything else.

 

[The Baron]

without entering into a brew calculator I too agree with Foxbat it would be way too bitter. The way forward is as suggested late additions also I think 100g og Citra would overpower the Amarillo and it would be well grapefruity instead of tropical. I am sure somebody with a lot more IPA knowledge recipe wise will chip in and advise the types and ampoiunts for a tropical taste

 

[peebee]

That recipe reminded me so much of my first "DIYDog" brew I dug it out:

Hunter Foundation Pale Ale (DIYDog #88)

10 gallon (45L) batch so halve the quantities. No caramel malt, but a shed load of munich malt instead. Similar hops but some Simcoe replaces some Amarillo; note similar quantity of hops to the OP but this is for making twice the quantity.

I don't know about tropical punch, but while making (when cloudy and sweet) my notes said it was indistinguishable with grapefruit juice.

 

[Covrich]

If you do not have another bittering hop which is pretty neutral you could add just 20 or so (depends on the AA%) at 60 mins

then I would add more at 5 mins then some at flame out and then dry hop. Split it out over that.

 

[cheshirehomebrew]

Am doing an Amarillo hopped IPA/APA next time out, I'd go with the 50g at 10 minutes personally

 

[dad_of_jon]

How does this sound for Hop balance, I’m trying to balance Amarillo and Citra to get a nice citrus tropical punch. GH grain bill for a single hop ale.

Pale Malt - 4.7kg
Carapils - 235g

Then

50g Amarillo for 60
25g for 15
25g for 5
100g citra At flameout

Not sure about yeast yet. Suggestions ?

100g amarillo dry hop with another 100g dh galaxy - use a cheap bittering hop in the boil. result

I love amarillo (orangy) + galaxy (passion fruit) that will knock you out.

 

[Clint]

That sounds great! I'd bung in some oats and flaked barley too.

 

[dad_of_jon]

That sounds great! I'd bung in some oats and flaked barley too.

When I do it later in the year, remind me to send you a bottle.. :-)

 

[Sadfield]

I do wonder where the 'drop the bittering addition' theory stems from. As most commercial hoppy beers have some bittering addition, due in part to the very good foam stability properties of isomerised hops. I suspect it comes from homebrewers trying to get the most aroma as possible from one 100g packet of hops, sacrificing bittering addition for late hops. As you appear to have a good quantity of hops you can afford to add them at all stages and benefit from doing so. Although, as pointed out previously, 50g at 60 minutes is likely to be very bitter.

 

[Brew_DD2]

I do wonder where the 'drop the bittering addition' theory stems from. As most commercial hoppy beers have some bittering addition, due in part to the very good foam stability properties of isomerised hops. I suspect it comes from homebrewers trying to get the most aroma as possible from one 100g packet of hops, sacrificing bittering addition for late hops. As you appear to have a good quantity of hops you can afford to add them at all stages and benefit from doing so. Although, as pointed out previously, 50g at 60 minutes is likely to be very bitter.

Not so much a drop the bittering addition for the sake of it for me. But I wouldn't waste either of those hops for bittering.

 

[matt76]

I recently brewed a late hopped IPA using Simcoe, citra and Amarillo - absolutely superb with a real tangerine punch from the Amarillo.

I thoroughly recommend forgetting the bittering hops at the start and just use late hopping:

- Thread here
- Recipe on Brewers Friend here

 

[peebee]

I do wonder where the 'drop the bittering addition' theory stems from. As most commercial hoppy beers have some bittering addition, due in part to the very good foam stability properties of isomerised hops. I suspect it comes from homebrewers trying to get the most aroma as possible from one 100g packet of hops, sacrificing bittering addition for late hops. As you appear to have a good quantity of hops you can afford to add them at all stages and benefit from doing so. Although, as pointed out previously, 50g at 60 minutes is likely to be very bitter.

I think it's a "natural progression". Brewdog (and no doubt others) were severely cutting back on boil hops and bumping up the late hop. From there to "no boil hops" is a small move. There were brewers back in Victorian times doing the same thing, but their idea didn't seem to stick did it. I guess this is another fad that will last until the reason why it's not done is widely rediscovered.

Having said that, I now use the no-boil-hops philosophy for my low-alcohol beers. But I won't be using it for my "normal" brews.

 

[Sadfield]

True @peebee, although Punk IPA still has two hops (Chinook and Ahtanum) in a bittering addition. Cloudwater, Verdant etc still appear to use bittering additions or isomerised hop extract in their NEIPA and hoppy style beers. This leads me to think that the natural progression is one inspired by homebrewer frugality over the role of isomerised hop in the finished product.

 

[dad_of_jon]

@Sadfield I have done bittering with galaxy but at 16% AA (usually) I've found I prefer the bitterness from EKG/Tettnang. Also because I use extract, long boil times darken the wort. So I bung in 100g but only for a 20 min boil. It's yet another example of the many different approaches we take. It's never been about the cost of homebrew for me. I'm an Einstein brewer (space & time issues)

 

[Sadfield]

Yes, there's plenty of ways to do things and it is very much a case of weighing up the pros and cons. I very much believe that breweries have done this evaluation, and recipes I've seen suggest the benefit of a bittering addition outweigh the cost and other factors of not doing it. As you correctly point out, choice of bittering hop makes a difference to beer beyond IBU values.

There's plenty of evidence available stating that isomerised hops have an influence on foam and beer stability. That's for each of us to evaluate and use/discard as applicable.

 

[cheshirehomebrew]

If there are no early (60 minutes additions) then there cant be a need to boil for that long, bring the wort to the boil, get the hot break, boil for say 10 minutes or so to kill off any nasties, then bang all the last addition hops set your timer to 15/10/5 minutes etc, throw them in and turn the heat off when the timer pings. That would pretty much half my brew time (all grain).

or am I missing something here ??