For an IPA, I'd want a moderate amount of bitterness to balance that grain bill as it will be reasonably malty and sweet:
Bittered with NZ Chinook or Super Pride to ~30IBU Late addition of NZ Cascade to add another ~10-15IBU Whirlpool with split NZ Cascade and Vic Secret @ 6g/L Big dryhop around 10g/L of Vic Secret + Whatever else you want combo
Done something similar and it was stellar.
Last Edit: Mar 4, 2020 20:13:57 GMT 10 by maltyboy
I came up with these two at the moment & plan to brew one of them tomorrow, anyone see where improvement can be made or any obvious pitfalls?
Both will be brewed using the low 02 method, full volume mash etc with added SMB, Ascorbic acid & brewtan B, I'm still getting used to this way of brewing so the efficency is down, hoping as I get it dialled in the effeciency comes back.
The great thing that is a fact that Hops grown down under can favor the fruity character. So they all go well together IMO. There is no wrongs here. Go for it on a thousand different blends and with similar results blended differently. Take tasting notes. So basically you cant go wrong other than falling out of optimal balance of the beer overall. Take note of the bitterness ratio. You may not need extra special malts considering different mash options. I fell into decoction steps in mash and found that makes great extra malty flavors so less need for specialty malts. You can over hop. Under hop. Over/under bittering is easy to do. Then again you can use a massive amount of hops for a brew and not push over the balance but add more of the Nectar Aroma Flavor Character. Its a process and handling thing as much as the best ingredient choices.
55lt Keggle Home Brewer. 55lt Kegmenter pressure fermenter.