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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Pine fruit IPA recipe help

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7 Posts

Greetings all,

I picked up 8oz of Experimental Pine Fruit hops recently, and I wanted to do an IPA to showcase them. The description for Yakima valley says, "dark fruit, black currant, Strong herbal notes, pine tree, Mint, pungent, light grapefruit rind, Simcoe/summit-like, Citrus, tangerine."

Salivating yet? Me too, me too. But wait, there's more. I snagged a vial of Vermont yeast from TYB to use for this beer as well. Matt Humbard mentioned this hop would pair well with another hop, but I am hoping the fruity flavors of the Conan will help give depth without breaking from the single hop formula.

I am thinking of going for a slightly malty IPA recipe, shooting for 1.070, and about 70 IBUs for a 3g batch.

Here are my initial thoughts:

90% 2-row
5% Munich
5% corn sugar

Mash 60min @ 150

FWH for 50 IBUs
10 min addition for 20 IBUs
Big hop stand at 170 for 30min 
Big dry hop

So, thoughts? Apparently a little goes a long way as far as aroma goes, so I am unsure about the size of the hop stand/dry hop additions. I am also not very clear on how hop stands work. Do I chill to 170, add hops, and let it sit for 30 minutes before I chill the rest of the way?

Also, I am concerned about the potential attenuation issues with the conan, thus the 5% sugar in the grain bill and the low mash temp. Tips for fermentation temps would be appreciated as well.

Should I throw in some carapils for head retention? 

Thanks in advance!

Posted 34 days ago.
Edited 34 days ago by Catman_bru

San Diego, CA
23 Posts

Ha, I just posted about these hops (and a few others I picked up). I can't comment on them yet but I think I'll be following the suggestions in my thread (all MO or 2-row, hopping at 60/15/1). I'm looking forward to hearing how these hops turn out for you! 

Posted 34 days ago.

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