NathanW9 Posted March 4, 2013 Share Posted March 4, 2013 Hi all, have a ton of galaxy hops to use, anyone reckon it would still suit the intended IPA style? Was thinking of doing the below; 1 x TC IPA Can 1 x kg LDME 500g Dex Dry Hop after foam down 10g galaxy Simple but will it taste good? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 4, 2013 Share Posted March 4, 2013 You probably won't notice much if anything from 10g. 25g-30g would work better I reckon. I've never used Galaxy or brewed an IPA so apart from that I can't really offer much advice.[lol] Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2013 Share Posted March 5, 2013 Galaxy would go nicely in that but run with the numbers Kelsey suggested. Link to comment Share on other sites More sharing options...
RussellB5 Posted March 5, 2013 Share Posted March 5, 2013 i made an imperial with the TC IPA, 1.5kg can liguid malt and 500g dextrose. i Then dry hopped 40 grams of Galaxy at day 4 and let sit in the FV until day 12 where i cold crashed for 3 days and bottled. The samples smelt great and tasted great, after bottling my hand smelt like passionfruit and flowers from the spilt beer very aromatic i tried one bottle after 4 days in the bottle - very strong scent, taste and bitterness. its nice but i do hope it mellows out a bit more between then and when i next try a bottle Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2013 Share Posted March 5, 2013 The bitterness and hop flavour/aroma will mellow over time. It just depends on when you are opening the next bottle. Link to comment Share on other sites More sharing options...
Nick Posted March 5, 2013 Share Posted March 5, 2013 Hi all, have a ton of galaxy hops to use, anyone reckon it would still suit the intended IPA style? Was thinking of doing the below; 1 x TC IPA Can 1 x kg LDME 500g Dex Dry Hop after foam down 10g galaxy Simple but will it taste good? Nathan, if IPA is the go, try scotties "stella IPA" its a dead set winner and easy as fcuk to do. He has it linked to his signature, but he's away at the mo, so you will have to go back through old threads to find it. I am sure someone here might be post a link. I aint too smart with these computer thingies[crying] Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 5, 2013 Share Posted March 5, 2013 Nathan' date=' if IPA is the go, try scotties "stella IPA" its a dead set winner and easy as fcuk to do. [/quote'] [cool] This is Stella - a late hopped IPA Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 5, 2013 Share Posted March 5, 2013 What happened to Scottie? I reckon he's a good bloke, hope he's coming back.[pouty] Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2013 Share Posted March 5, 2013 He went to Austria to sink many Austrian brews. Lucky bastard [devil] Not sure how long he is away for but he has been gone a few weeks. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 5, 2013 Share Posted March 5, 2013 Do they not have the internet in Austria?[crying] Link to comment Share on other sites More sharing options...
Nick Posted March 5, 2013 Share Posted March 5, 2013 Do they not have the internet in Austria?[crying] they've only just got phones Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2013 Share Posted March 5, 2013 Why would you waste time communicating with us clowns whilst you are away? Link to comment Share on other sites More sharing options...
PaulG24 Posted March 8, 2013 Share Posted March 8, 2013 Lets try this. I am new to brewing, will only start my 3rd batch this weekend, using kits again. This time I want to up it a little bit, so please advise on this recipe. 1 can Coopers IPA 500g light dry malt 400g Coopers Brew sugar Goldings or Fuggels, 50g dry hop Made up to 23l I was thinking about using the brew sugar to get some maltodextrin in my brew for better head. I then want to dry hop with about 50g Goldings of Fuggle after 1 week in primary. I was thinking of dry hopping into the primary for about 7-10 days and then to rack over to my bottling bucket. Priming will be 8g of table sugar for every liter of beer. I know this is not authentic IPA, but I want to start slowly and I don't want the beer to be to strong. Link to comment Share on other sites More sharing options...
Hairy Posted March 8, 2013 Share Posted March 8, 2013 Welcome to the forum Paul. Your recipe looks fine. Have you tried Goldings or Fuggles? I like Goldings but thats just my preference. One thing you may consider is reducing the priming rate. I prime most of my beers now at 6g/l using table sugar. Apart from being less fizzy I have also found that my beers have a better, thicker head. It may have nothing to do with the priming rate but it is something I have noticed. It all comes down to your personal taste and whether you like your beers really fizzy. Link to comment Share on other sites More sharing options...
PaulG24 Posted March 8, 2013 Share Posted March 8, 2013 Thanx Hairy. No, this will be my first attempt at dry hopping. After some more research I think I might go for 30-40g of hops, just to be sure my wife and friends who are all still commercial lager drinkers will enjoy my IPA. I used 8g per liter priming my Australian Pale Ale, and after 6weeks it tastes really great! Only problem is almost half the batch has already been drunk[annoyed] Link to comment Share on other sites More sharing options...
Khellendros13 Posted March 8, 2013 Share Posted March 8, 2013 Hi Paul, I have my first IPA fermenting away at the moment. I went for a bigger beer and used a short boil for some bitterness and more flavour. I used Styrian Goldings and a little Saaz. I dry hopped 25gm Golden Styrian, but if you are only dry hopping definitely use more. I would even go 50gms, these are very low in Alpha Acids so it is just aroma mainly you will be getting. Judging from how mine smells after 5 days, more is good :) I am glad I took the recommendation of Styrian Goldings. Also, I plan to prime with 6gms/L as Hairy mentioned too. My fruit salad ale is nice and almost gone after only 4 weeks too lol. Conditioned with 8gms/L and I do think 6gms/L will be better for a more flavoursome beer like an IPA. The 3 IPA's I tried last week all had lower carb levels than a Coopers Pale Ale for example. Link to comment Share on other sites More sharing options...
Khellendros13 Posted March 8, 2013 Share Posted March 8, 2013 Welcome to the forum Paul. Your recipe looks fine. Have you tried Goldings or Fuggles? I like Goldings but thats just my preference. One thing you may consider is reducing the priming rate. I prime most of my beers now at 6g/l using table sugar. Apart from being less fizzy I have also found that my beers have a better, thicker head. It may have nothing to do with the priming rate but it is something I have noticed. It all comes down to your personal taste and whether you like your beers really fizzy. Have you compared the head with table/caster sugar VS Dextrose? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 8, 2013 Share Posted March 8, 2013 You will only ever get aroma, and possibly some flavour, from dry hopping - regardless of the alpha acid content of the hops. Hops must be boiled to extract bitterness. [cool] Link to comment Share on other sites More sharing options...
PaulG24 Posted March 9, 2013 Share Posted March 9, 2013 Hi Otto, yes thanx, I only want to add more aroma to the brew, but still not sure how much Goldings I will use. If the recipe asks for 300g dextrose, will it be ok if I use like 400g of Coopers Brewing Sugar? Can't find dextrose at any HBS near me[crying] and I want to start brewing tomorrow morning. Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 9, 2013 Share Posted March 9, 2013 Hi Paul - The brewing sugar is 80% dextrose so that'll do the trick. About 320g would be the equivalent amount of brewing sugar to use (if my brain is working [unsure]). Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 9, 2013 Share Posted March 9, 2013 Correct me if I'm wrong fellas, but if you're only using sensible amounts to go with your malt (200-300g) wouldn't table sugar be good enough? [alien] Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 9, 2013 Share Posted March 9, 2013 Yeah 6 of one, half dozen of the other really...I just never have any table sugar at home so it doesn't really get entertained in my thought process. Link to comment Share on other sites More sharing options...
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