re: Homebrewing Thread: Volume II

So If you've never had whiskey smash (my favorite bourbon cocktail other than maybe an old fashioned) you muddle about 8 mint leaves with between 1/3-1/2 lemon and then shake on ice with 2 fl oz of bourbon and 3/4 fl oz simple syrup. It's awesome.

So that said I'm wanting to try and make a whiskey smash IPA. I'm altering a previous recipe I brewed and was pretty content with the wort but want some input if my hop content will yield the kinda results I'm looking for:

After you bring it to boil:
1 oz Centennial
-30 Mins
1 oz Cascade
- 10 Mins
1 oz Cascade
-10 Mins
2 oz Citra
-10 Mins
(flameout) *now here are my alterations; at flameout I think I'll add 1 oz Lemon Drop Hops 1 oz Sorachi Ace Hops

And then in secondary I have an additional oz of Sorachi Ace Hops that i can tinker with. In addition to that I'll have bourbon-soaked oak chips to elicit the bourbon flavor and then when I keg I'm making a mint tincture to add. Do you think this will be citrus/lemon-y enough? Should I add/drop anything or change addition times? Will probably brew later this week or early next week so any input is greatly appreciated! Thanks y'all!

I've made a Sorachi Ace heavy IPA and it was very lemony, I did use a bit more of it than you have there though. I'd up the Sorachi Ace if you really want the lemon to come thru, I think with all the other hops you'll have a nice balanced citrusy IPA, but from what you're describing you really want the lemon to shine.

Lemon Drops aren't as lemony as they claim to be. I used them in a SMaSH once and it had some lemon, but not as much as I'd hoped with a name like "lemon drop."

Any objection to using lemon peel?

An automated 2.5 gallon brewing machine.

Basically feed it a recipe and put the ingredients in, and it brews the beer for you.


No idea how well it works.

Personally I think it takes some of the fun out of it. But, it sure would be nice if I could get my ingredients from LA Homebrew on an evening coming home from work, get this thing started, and have a beer fermenting that night.

quote:

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Would the peel not give like a bitter/rind flavor?

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Well you wouldn't use the rind, only the outer peel.

i transfered my NEIPA to the keg last night to cold crash, and it smelled like a citrus farm hit me in the face.. I loved it. Stil have 10 gallons of pale ale for the St. Pattys day parade i need to keg and clarify.

Are yall using gelatin or boifin and or just whirlfloc.

yea.. I just added it at the end as another form of clarifier.

yea im only going to add it to the pale ale. i want it crystal clear.