re: Homebrewing: In-Process Thread

I wonder if the stone recipe makes sense if you scale it up?

quote:

---

63% 2-row
16.5% Vienna
6.5% flaked oats
6.5% corn sugar
5% carapils
2.5% caramunich

---

Sounds very probable. The haze is definitely the oats. The brightness has got to be the vienna. Of course there is 2 row. Carapils, not sure about. I use carapils a lot, and the head never truly goes away. I'll need to crack another one to test this theory. Caramunich is possible.

What about the hops?

My guess would be citra, amarillo, and simcoe.

Hasn't Parish made small adjustments to the hops/amounts used on each batch?

quote:

---

Hasn't Parish made small adjustments to the hops/amounts used on each batch?

---

Definitely. Really upped the Citra in this batch. I think they've actually decreased the dry hops a bit, but moved some of those hops to late, post boil additions.

quote:

---

getting ready for that Citra contract to kick in next year.

---

5,500 pounds.

Question on shelf life of an IPA.

I was listening to the session on the brewing network and they were talking with mitch steele. A caller called in and asked about the ph of dry hopping beers. Mitch said something, i can't remember, that the ph of your wort changes when you dry hop in larger amounts, and that resulting change could cause the hops to fade a bit faster.

I'm trying to understand if the ph is lowered or raised by dry hopping. And if so, would a lower range, or higher ph range in the 5.2 - 5.6 spectrum be ideal when dry hopping, in order to preserve some shelf life of the hops.

Anyone entering??

What is a good brew to add strawberries to? It just seems right since they are in season.
Andddd go.....

Nice. Thanks.
Let the research begin.

So I think I'm set on my pineapple IPA as my next brew. I'm doing a 5 gal batch. I'm thinking of using citra and galaxy hops for this one with a whole fresh cut pineapple added at secondary ferm. My question is about how many ounces of each hops? I was thinking 4 of each. Does this sound about right? Also what's a good malt for an american IPA? Shooting for around 6% abv fprnthis one if that helps.