Dark hoppy ale

Beer Recipe Design
1

This is a recipe designed to eliminate some odds and ends of crushed grain we’ve accumulated, and hopefully taste pretty good. It might be a little like Stone Arrogant Bastard, at least in being dark and hoppy. Tell me what you think.

GRAINS Mash 4 Gall
10 # Pils malt 145 F - 40 min
1 # Briess 20 L Caramel 155 F - 20 min
10 OZ Weyerman Caramunich 2
6 OZ Simpson xtra drk crystal Sparge with 4 Gall 170 F water
4 OZ Crisp Amber malt Boil ~90 min to ~5.5 Gall
4 OZ Simpson Chocolate malt

HOPS (leaf)
1.5 OZ Simcoe (14.1%AA) - 75 min
.75 OZ Tettnang(6.1%AA)/.25 OZ Simcoe - 30 min
1 OZ Tettnang/.5 OZ Simcoe - 15-0 min (15,7.5,1min additions)

YEAST
Wyeast-1056 American Ale

I have almost a pound of each of the hops, and I’ve been wanting to try a few new hop pairings. I went with more Tett so the more subtle noble hop flavor isn’t overwhelmed by the grapefruit/piney Simcoe taste. I thought it might be more interesting than doubling up on tangy American hops (I could have gone Simcoe/Amarillo).

OG:1.057 FG:1.014 IBU: 100.6 ABV: 5.7% Color: 20 SRM (Beer Calculus, Hopville website)
Appreciate any feedback, or suggestions as to style.

2

guess i’ve never tried tett and simcoe together, interested to see what it tastes like. oh, and if you are mashing at 145 you might want to go a little longer than 45 min.

3

I’m doing a step mash: 40 at 145, 20 at 155. It got chopped off somehow. May be awhile, but I’ll let you know how it comes out. Looks like I was right about the Simcoe in Big Sky - in spades. I thought I had a tendency to over-hop - those guys are just a little serious about their lupulin.