BeerBorg

Thanks Mashani, I've read about the dill characteristic you're referring too. Seems you're right on line with other commenters in that those flavors really rear its head when used heavily in the boil.

I'm not expecting to be able to make an IPA that tastes like lemonade, but more of an IPA with citrus notes that lean more towards lemon, instead of the normal orange or grapefruit. That being said, I will most likely use a combination of hops. So far that list includes Sorachi Ace, Lemondrop, Citra, and a few others I'm currently researching. As with most of my IPA's, this will have a light bittering charge most likely as a FWH addition. Then the rest of the hops will come in at around 10 minutes or less, along with a steep and dry hop. I'm still working at it!!!

Here you go Duck, hope this helps...

Note, the grain is the same type of 2 row, I bought them at two different prices and I just wanted
to keep my inventory straight.
Also, I'm not believing 109 IBUs.

I find this very tasty myself, but I'm the only one in my household or among my friends that will drink it.
The only time I've had a problem with the dill flavor is the first time I made this recipe, I used Sorachi
as a 60 minute bittering addition.
Doing a batch Saturday, weather permitting!

Enjoy!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: HoppySan 2016
Brewer: JohnEC
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0) Loved this beer! Wish I could make 10 gallons!
Might be the house beer!

Recipe Specifications
--------------------------
Boil Size: 7.97 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.069 SG
Estimated Color: 6.8 SRM
Estimated IBU: 109.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.05 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
7 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 53.6 %
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 42.9 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 3.6 %
0.30 oz Magnum [12.10 %] - First Wort 60.0 min Hop 5 15.0 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 20.0 min Hop 6 27.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 oz Sorachi Ace [12.60 %] - Boil 15.0 min Hop 8 23.5 IBUs
1.00 oz Sorachi Ace [12.60 %] - Boil 9.0 min Hop 9 15.7 IBUs
1.00 oz Sorachi Ace [12.60 %] - Boil 5.0 min Hop 10 9.4 IBUs
1.00 oz Sorachi Ace [13.00 %] - Steep/Whirlpool Hop 11 18.7 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
1.50 oz Sorachi Ace [12.60 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.25 qt of water at 171.8 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (0.85gal, 3.98gal) of 168.0 F water
Notes:
------
Keg 5 Gallons May 6 16.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Thanks for posting the recipe. Interesting that your mashing at 156F.

BlackDuck wrote:Thanks for posting the recipe. Interesting that your mashing at 156F.

You're quite welcome, that's just my preference.
I know it's probably not in the style guidelines, but I prefer a fuller mouthfeel
in my beers.

Here's the recipe as I have it now. I would love to hear some of your thoughts on this. The only thing I have to figure out is my water treatments.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Lemonhead IPA
Brewer: Antler Brewing
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.85 gal
Post Boil Volume: 6.30 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 4.3 SRM
Estimated IBU: 56.2 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 51.9 %
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 22.2 %
2 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 3 14.8 %
1 lbs Carapils (Briess) (1.5 SRM) Grain 4 7.4 %
0.25 oz Magnum [12.00 %] - First Wort 60.0 min Hop 5 10.1 IBUs
8.0 oz Corn Sugar (Dextrose) [Boil for 15 min]( Sugar 6 3.7 %
1.00 oz LemonDrop [5.10 %] - Boil 10.0 min Hop 7 5.9 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 8 7.7 IBUs
1.00 oz LemonDrop [5.10 %] - Boil 5.0 min Hop 9 3.3 IBUs
1.00 oz Lemon Grass (Boil 5.0 mins) Spice 10 -
1.00 oz Lemon Peel (Boil 5.0 mins) Spice 11 -
1.00 oz Citra [12.00 %] - Steep/Whirlpool 20.0 Min Hop 12 11.6 IBUs
1.00 oz LemonDrop [5.10 %] - Steep/Whirlpool 20.0 Min Hop 13 4.9 IBUs
1.00 oz Sorachi Ace [13.00 %] - Steep/Whirlpool 20.0 Min Hop 14 12.6 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -
2.00 oz LemonDrop [5.10 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
2.00 oz Sorachi Ace [13.00 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.06 gal of water at 164.0 F 150.0 F 75 min

Sparge: Fly sparge with 5.35 gal water at 170.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

I've never tried Lemon Drop so I can't say what it brings but I have a question that I would ask if I were brewing this regarding water treatments. Should you go for a lower ph to allow the tartness to really come out or is having all the lemon type hops with a lower ph going to make it towards the sour side. If you're looking for a 'lemonade' type beer, maybe a lower ph would be a good thing.
One other thought as I talk out of my blowhole but just maybe even the 15% Maris Otter would bring in some bread/bisquit flavors where you might want a cleaner beer to let the lemon come out more?????? I really don't know, just something my OCD caught.

I'm not looking for a "lemonade" beer, I'm looking for an IPA that leans towards lemon instead of the more common orange and grapefruit, so I'm going to plan my water treatments as I normally do for my IPA's. I've never used Lemondrop or Sorachi Ace, so I'm jumping in head first on this one.

You do make a good point on the Maris Otter. That may be a bit heavy, hell maybe I don't need it at all. Thanks for pointing that out!

EDIT...I would like to recant my comment on never using Sorachi Ace. Seems I made a Le Citron Saison over two years ago that had Sorachi in it. From my notes, it wasn't overly lemony.

So here's the final recipe that I've come up with. Figured my water treatment out and, on Paul's recommendation, removed the Maris Otter and replaced with 2 row.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Lemonhead IPA
Brewer: Antler Brewing
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.85 gal
Post Boil Volume: 6.30 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 4.1 SRM
Estimated IBU: 55.2 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 66.7 %
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 5 22.2 %
1 lbs Carapils (Briess) (1.5 SRM) Grain 6 7.4 %
0.25 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 9.2 IBUs
8.0 oz Corn Sugar (Dextrose) [Boil for 15 min]( Sugar 8 3.7 %
1.00 oz LemonDrop [5.10 %] - Boil 10.0 min Hop 9 5.9 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 10 7.7 IBUs
1.00 oz LemonDrop [5.10 %] - Boil 5.0 min Hop 11 3.3 IBUs
1.00 oz Lemon Grass (Boil 5.0 mins) Spice 12 -
1.00 oz Lemon Peel (Boil 5.0 mins) Spice 13 -
1.00 oz Citra [12.00 %] - Steep/Whirlpool 20.0 Min Hop 14 11.6 IBUs
1.00 oz LemonDrop [5.10 %] - Steep/Whirlpool 20.0 Min Hop 15 4.9 IBUs
1.00 oz Sorachi Ace [13.00 %] - Steep/Whirlpool 20. Min Hop 16 12.6 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -
2.00 oz LemonDrop [5.10 %] - Dry Hop 4.0 Days Hop 18 0.0 IBUs
2.00 oz Sorachi Ace [13.00 %] - Dry Hop 4.0 Days Hop 19 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.00 gal of water at 162.1 F 150.0 F 60 min

Sparge: Fly sparge with 5.41 gal water at 168.0 F
Notes:
------
1.75 Gallons Distilled in Mash
2.00 Gallons Distilled in Sparge

Don't blame anything on me...............UNLESS IT'S GREAT! Then I win a bottle in the free, lottery giveaway????

I think that's a good call on dropping the MO. It won't bring what your looking for in this recipe (don't tell Paul I agreed with him, lets just keep this between us, thanks ).

Only thing I see and like Paul I'm talking out my a**, 1oz of Lemon Grass is not very much and might be lost in all that. 4 maybe, but I'm a rebel.

Inkleg wrote:I think that's a good call on dropping the MO. It won't bring what your looking for in this recipe (don't tell Paul I agreed with him, lets just keep this between us, thanks ).

Only thing I see and like Paul I'm talking out my a**, 1oz of Lemon Grass is not very much and might be lost in all that. 4 maybe, but I'm a rebel.

Dude, by agreeing with me, you just showed your 'loser' colors.
I'm not sure what to suggest on the Lemon Grass portion. But, there's always a second version if needed, right?

I've never used lemon grass, so I have no idea if 1 oz is not enough or 4 ounces is too much. I must just have to meet you in the middle and drop 2 ounces in then. Who know what this beer will be like. I have a feeling it's going to be really good, or really bad. I just have that feeling.

Love ya Paul!!
Asheville Baby!!

I don't know what this weighs in ounces or if it helps, but I use about 8" of fresh lemon grass (bottom half's of 2 full stalks basically) in regular old dinner recipes for 2-3 people, and it's very tasty but not overpowering in any way. You have to bash it up a bit so all the flavor and aroma can get extracted.

I've never used it in beer.

Thansk Mashani. I never thought of smashing it up a bit. I was going to get the Brewers Best lemongrass, so I'm guessing it will be dried like the fuit peels they sell. But I might smash it to release some of the good stuff.