BeerBorg

I've been using the same 6 types of hops for almost 8 months mostly because I got great prices and bought in bulk. So, I decided to take a 2" step outside my hop box and ordered 1 lb. of Summit.
So now I need to make a recipe to use them. Might change the hops in my next batch.

How about a Brown IPA for fall?

Yank out some 2-row from your house IPA and add in some Brown Malt and some deeper Caramel malt maybe...

And hop it like an IPA...

Now who's brewing outside the box?

There's nothing wrong with mastering a repertoire of 6 kinds of hops, but also nothing wrong with exploring.

BigPapaG wrote:How about a Brown IPA for fall?

Yank out some 2-row from your house IPA and add in some Brown Malt and some deeper Caramel malt maybe...

And hop it like an IPA...

I believe this is a good idea. I've made some amber IPA like beers with C60 and Munich that were quite good, *UNLESS* you are one of those weenies that think IPAs should have no malt presence and only be bone dry, and therefore hate English IPAs too. But I'm not one of those, I love English IPAs, so making an American/English IPA/brown ale hybrid sounds great to me.

While I favor the West Coast IPA over East Coast, I do enjoy a nice malty backboned IPA. That's why I like Dogfish Head and some other malt complex beers with a more balanced malt to hops taste.
The great majority of my IPA's are the West Coast style and I will find or put together and East Coast or English IPA and enjoy it.