Chinook/Cascade/Amarillo/Willamette recipe idea.

I've splashed out on a couple of packs of hops and I'm coming up with ideas for my next brew. The hops in the freezer are:

50g Cascade
100g Chinook
100g Amarillo
100g Willamette

I'd like a very hop-forward, clean tasting American IPA/PA.

So far I've come up with this idea, based on the Punkie IPA hop schedule (i.e. lots & late) but using the hops I have (minus the Willamette). Does it look OK? Any suggestions?

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 6.000
Total Hops (g): 150.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 3.9 (EBC): 7.6
Bitterness (IBU): 38.3 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60

Grain Bill
----------------
6.000 kg Pale Malt (100%)

Hop Bill
----------------
15.0 g Chinook Leaf (13.4% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
35.0 g Chinook Leaf (13.4% Alpha) @ 12 Minutes (Boil) (1.4 g/L)
10.0 g Amarillo Leaf (8.9% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Leaf (7.1% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
20.0 g Amarillo Leaf (8.9% Alpha) @ 1 Minutes (Aroma) (0.8 g/L)
20.0 g Cascade Leaf (7.1% Alpha) @ 1 Minutes (Aroma) (0.8 g/L)
20.0 g Amarillo Leaf (8.9% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)
20.0 g Cascade Leaf (7.1% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

Cheers.

[graysalchemy]

Here is my take on St Austels Proper Job which certainly fits the bill fro a hop forward Pale ale though definately not an IPA as they would like you to believe.

Odd Job 5.5%
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.960
Total Hops (g): 132.98
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 4.6 (EBC): 9.1
Bitterness (IBU): 47.7 (Average)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90

Grain Bill
----------------
4.464 kg Pale Ale Malt (90%)
0.248 kg Flaked Oats (5%)
0.248 kg Wheat Malt (5%)

Hop Bill
----------------
8.4 g Cascade Leaf (7.9% Alpha) @ 90 Minutes (Boil) (0.4 g/L)
8.4 g Chinook Leaf (13.8% Alpha) @ 90 Minutes (Boil) (0.4 g/L)
8.4 g Willamette Leaf (6.3% Alpha) @ 90 Minutes (Boil) (0.4 g/L)
18.0 g Cascade Leaf (7.9% Alpha) @ 10 Minutes (Boil) (0.8 g/L)
14.6 g Chinook Leaf (13.8% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
12.5 g Willamette Leaf (6.3% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
14.6 g Cascade Leaf (7.9% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
16.7 g Chinook Leaf (13.8% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
12.5 g Willamette Leaf (6.3% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
6.3 g Cascade Leaf (7.9% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
6.3 g Chinook Leaf (13.8% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
6.3 g Willamette Leaf (6.3% Alpha) @ 0 Minutes (Boil) (0.3 g/L)

The oats add sweetness to the beer.

Thanks Gray. You know, I came across a Proper Job recipe as I was looking for ideas. It was a beer I hadn't tried so I popped to the shop and picked up a couple to try. I know it's a well regarded beer with lots of enthusiastic reviews but I was left quite disappointed by it. It was nice and hoppy but it lacked the fuller, fruity flavours I think I prefer (e.g. Revisionist Rye Pale Ale and especially Jaipur IPA). I'm guessing that's what Amarillo brings to the party, what do you think?

[graysalchemy]

I must admit I haven't had it for a while but I have been drinking plenty of my clone. PJ is also best on draught from what I remember.

Fruity flavours can also be atributed to yeast as well if you use an estery English Ale yeast and not something bad like us05.

If you are going to mix the hops up with a bit if amarillo then I would schedule it like proper job with all the hops appearing at each stage complimenting each other, rather than one dominating, I think that is were proper job (I know you were disappojnted) gets its complex flavour from.

Thanks again for the reply, appreciated.

I see what you mean about the yeast, it's a tricky one. I need to find out exactly what produces the flavour I'm after - the hops, the yeast, or a combination of the two. More research needed.

Thanks for the recipe idea too, I've copied and added it to my "ideas" folder.

[graysalchemy]

No problem I hope you find what you are looking for.

I find Amarillo a touch spicy. It gives a hop character with some "depth" it that makes any sense. I'm not great at describing hop flavours

I still haven't kicked this brew off but I did try another Proper Job - without cooling it in the fridge this time - and I enjoyed it a lot more. So, since I have a 25Kg sack of MO here, and all the necessary hops, I'll give Gray's Odd Job and a seperate Amarillo brew a go.

Edit: Gray, what oats did you use - are they from a supermarket? Did you mash them with the rest of the grain bill?

Edit2: Scratch that, I found the answer in this thread on the subject: http://forum.craftbrewing.org.uk/viewtopic.php?f=10&t=6316

Thanks again.

[graysalchemy]

Yes its just porridge oats (not the quick porridge oats) and you do a glucan rest 30 minutes at 30-40c with 10% of the oats weight in pale malt, then raise the temp to mash temp and add it at the start of the main mash.

I finally got this brew on a couple of weeks ago and have just bottled it. I followed Gray's recipe to the letter, including the glucan rest for the oats. It's still early days but if the aroma is anything to go by then it's very, very close to the original. Thanks again Gray.

[graysalchemy]

My pleasure.

In your experience, does it benefit from a long cold-conditioning period or is it one that can be enjoyed fairly early-on?

[graysalchemy]

Because it is hop forward it will be drinkable as soon as it has carbed up in the bottles. That is when the aroma hops are at their freshest. The hop aroma does subside so they are best drunk young. However that is not to say bottles over a year old won't be good. They develope a more mellow flavour adding complexity. I am still cherishing bottles I made over a year and they are still hop bombs with more hops than your average supermarket beer, just not as much aroma.

I'm not the most patient brewer in the world so that's music to my ears. Cheers.

Apologies for not updating sooner but this turned out great and I'll be doing it again for sure. Cheers Gray.

[graysalchemy]

Now that looks like a lovely pint well done. You seem to have the nice tight bubbled head which i think is the oats.

Thanks. Dare I say it but I think it actually tastes better than the original. No kidding - it even tastes great straight out of the fridge, which I couldn't say about the original (where the cascade was muted at those temps - see my previous posts in this thread).

A proper, Proper Job!

Just taken the first reading of my Proper Job clone, (GA's recipe) after 8 days in the FV it's at 1006. Will take another reading tomorrow and hopefully cold crash it after that. If it stays at 1006 then it will be 5.3%.

The sample jar was very good. A very different taste than my other beers at this stage, which must be all the hops. Pleased that it is best supped young. I've got enough hops left to get another one on and after that a few Willamette hops left to try a Smiles Best Bitter.

I did a similar thing with Amarillo for bittering , Cascade and Chinook elsewhere ,details recorded someplace after a fashion , if I can make sense of me scribbling ,and it turned out fine . Had a definite air of Duvel about it and scarily similar tasting to the canned Six Point Bengali available in Wetherspoons , but came out very strong , maybe matching or exceeding the Duvel's 8.5% .Next one will be a sessionable strength , but this recipe should please if you like that particular style . I do !

[graysalchemy]

The first time I did odd job I mashed overnight and changed my malt so my efficiency was all to cock, it ended up 7.5%