So, I brewed up one of the Falconer's Flight Extra IPA kits from Brewer's Best a few months ago and it was spectacular. Using that kit as a base, I wanted to alter it with some extra home-grown hops I just harvested and dried the past week. I would also like to maybe bump up the ABV from 7.0%-7.5% to the 8.0%-8.5% and I am unsure if a different yeast or a sugar addition would be best to achieve that.
Here are the recipe components
6.6 lb. Golden Light LME
3.3 lb. Amber LME
8 oz. Maltodextrin
6 oz. Caramel 30L
6 oz. Munich 10L
Safale US-05 Dry Ale Yeast packet
Hops available for use
1.75 oz Magnum pellets (10%-13% alpha)
2.6 oz dried, whole-hop, home-grown Santiam (guessing 5%-7% alpha)
6.6 oz dried, whole-hop, home-grown Perle (guessing 6%-10% alpha)
1.8 oz dried, whole-hop, home-grown Hallertau (guessing 3.5%-5.5% alpha)
7.0 oz dried, whole-hop, home-grown Centennial (guessing 9.5%-12% alpha)
4.0 oz Falconer's Flight pellets (11%-12% alpha)
I am thinking of a hop schedule like this
1 oz Magnum @ 60 minutes
1 oz Falconer's Flight @ 45 minutes
1 oz Centennial @ 30 minutes
1 oz Perle @ 15 minutes
2.6 oz Santiam @ flameout
1.8 oz Hallertau @ flameout
3 oz Falconer's Flight dry-hop
6 oz Centennial dry-hop
Given the lower alpha of the Perle, Santiam, and Hallertau - is it even worth it to mix with Magnum, Centennial, and Falconer's Flight, or should I maybe dry-hop the lower alpha hops and add the Centennial every 10 minutes to the boil?
Ultimately, I want something in the 80 IBU range + or - 5, but at the same time I want a powerful flowery, fruity hop aroma - think a more bitter Ale Asylum's Hopalicious.
As for the ABV question, if I want to crank it up a tad, would adding more Maltodextrin do the trick? How about some cane sugar? I figure I need to get the OG around 1.078+ and FG around 1.016. So, if I get the OG higher, by adding sugar, will Safale US-05 Dry Ale Yeast be able to reach a 1.016 FG, or should I look to swap it out with something else?
Thank you for any comments, discussions, and advice!
Here are the recipe components
6.6 lb. Golden Light LME
3.3 lb. Amber LME
8 oz. Maltodextrin
6 oz. Caramel 30L
6 oz. Munich 10L
Safale US-05 Dry Ale Yeast packet
Hops available for use
1.75 oz Magnum pellets (10%-13% alpha)
2.6 oz dried, whole-hop, home-grown Santiam (guessing 5%-7% alpha)
6.6 oz dried, whole-hop, home-grown Perle (guessing 6%-10% alpha)
1.8 oz dried, whole-hop, home-grown Hallertau (guessing 3.5%-5.5% alpha)
7.0 oz dried, whole-hop, home-grown Centennial (guessing 9.5%-12% alpha)
4.0 oz Falconer's Flight pellets (11%-12% alpha)
I am thinking of a hop schedule like this
1 oz Magnum @ 60 minutes
1 oz Falconer's Flight @ 45 minutes
1 oz Centennial @ 30 minutes
1 oz Perle @ 15 minutes
2.6 oz Santiam @ flameout
1.8 oz Hallertau @ flameout
3 oz Falconer's Flight dry-hop
6 oz Centennial dry-hop
Given the lower alpha of the Perle, Santiam, and Hallertau - is it even worth it to mix with Magnum, Centennial, and Falconer's Flight, or should I maybe dry-hop the lower alpha hops and add the Centennial every 10 minutes to the boil?
Ultimately, I want something in the 80 IBU range + or - 5, but at the same time I want a powerful flowery, fruity hop aroma - think a more bitter Ale Asylum's Hopalicious.
As for the ABV question, if I want to crank it up a tad, would adding more Maltodextrin do the trick? How about some cane sugar? I figure I need to get the OG around 1.078+ and FG around 1.016. So, if I get the OG higher, by adding sugar, will Safale US-05 Dry Ale Yeast be able to reach a 1.016 FG, or should I look to swap it out with something else?
Thank you for any comments, discussions, and advice!