***Official CP Homebrew American IPA Collaboration Poll - Boil Hops***
Now that we have our specialty malt selected, let's have some fun and vote on hops. I've listed some of the most popular hops used in IPAs. For the ease of creating the recipe and voting, I say everyone votes on 3 hops they like to use and I'll pick the top 3 vote getters. If you don't see your hop listed, vote Other and write it in. I the event of a tie, we can do quick vote-off on just those hops.
Once we have chosen the 3 hops we want to use, we can vote on boil times and additions next. We can also have a separate dry hop vote. I've linked a list of hops and their profiles:
I've also included an interesting lists of hop profile in some of the more popular IPAs on the market. So if you're unsure, use the link to find an IPA you've enjoyed to get an idea of what hops were used.
Overall Impression: A decidedly hoppy and bitter,
moderately strong American pale ale, showcasing modern
American or New World hop varieties. The balance is hopforward,
with a clean fermentation profile, dryish finish, and
clean, supporting malt allowing a creative range of hop
character to shine through.
Aroma: A prominent to intense hop aroma featuring one or
more characteristics of American or New World hops, such as
citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit,
berry, melon, etc. Many versions are dry hopped and can have
an additional fresh hop aroma; this is desirable but not
required. Grassiness should be minimal, if present. A low to
medium-low clean, grainy-malty aroma may be found in the
background. Fruitiness from yeast may also be detected in
some versions, although a neutral fermentation character is
also acceptable. A restrained alcohol note may be present, but
this character should be minimal at best. Any American or New
World hop character is acceptable; new hop varieties continue
to be released and should not constrain this style.
Appearance: Color ranges from medium gold to light
reddish-amber. Should be clear, although unfiltered dryhopped
versions may be a bit hazy. Medium-sized, white to offwhite
head with good persistence.
Flavor: Hop flavor is medium to very high, and should reflect
an American or New World hop character, such as citrus,
floral, pine, resinous, spicy, tropical fruit, stone fruit, berry,
melon, etc. Medium-high to very high hop bitterness. Malt
flavor should be low to medium-low, and is generally clean and
grainy-malty although some light caramel or toasty flavors are
acceptable. Low yeast-derived fruitiness is acceptable but not
required. Dry to medium-dry finish; residual sweetness should
be low to none. The bitterness and hop flavor may linger into
the aftertaste but should not be harsh. A very light, clean
alcohol flavor may be noted in stronger versions. May be
slightly sulfury, but most examples do not exhibit this
character.
Mouthfeel: Medium-light to medium body, with a smooth
texture. Medium to medium-high carbonation. No harsh hopderived
astringency. Very light, smooth alcohol warming not a
fault if it does not intrude into overall balance.
Comments: A modern American craft beer interpretation of
the historical English style, brewed using American ingredients
and attitude. The basis for many modern variations, including
the stronger Double IPA as well as IPAs with various other
ingredients. Those other IPAs should generally be entered in
the Specialty IPA style. Oak is inappropriate in this style; if
noticeably oaked, enter in wood-aged category.
History: The first modern American craft beer example is
generally believed to be Anchor Liberty Ale, first brewed in
1975 and using whole Cascade hops; the style has pushed
beyond that original beer, which now tastes more like an
American Pale Ale in comparison. American-made IPAs from
earlier eras were not unknown (particularly the well-regarded
Ballantine’s IPA, an oak-aged beer using an old English recipe).
This style is based on the modern craft beer examples.
Characteristic Ingredients: Pale ale or 2-row brewers malt
as the base, American or New World hops, American or English
yeast with a clean or slightly fruity profile. Generally all-malt,
38 BJCP Beer Style Guidelines – 2015 Edition
but mashed at lower temperatures for high attenuation. Sugar
additions to aid attenuation are acceptable. Restrained use of
crystal malts, if any, as high amounts can lead to a sweet finish
and clash with the hop character.
Style Comparison: Stronger and more highly hopped than
an American Pale Ale. Compared to an English IPA, has less of
the “English” character from malt, hops, and yeast (less
caramel, bread, and toast; more American/New World hops
than English; less yeast-derived esters), less body, and often
has a more hoppy balance and is slightly stronger than most
examples. Less alcohol than a Double IPA, but with a similar
balance.
06-07-2017, 02:16 PM
***Official CP Homebrew American IPA Collaboration Poll - Boil Hops***
Threaded Mode