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Looking for Hop Additions Advice

Hi,
I am looking for some advice for using up hops I have left over that are starting to fill up my freezer. the grains I will be using up are 6kg Maris Otter pale ale, 500g Light Crystal (EBC 145-165), and 250g carapils malt using BIAB method and using wyeast 1056. I have the following Hops pellets left over from previous recipes I have used from brewers friend but not sure what would be a good way to use them up.

72g (2.5oz) Magnum 10.5%AA
62g (2.18oz) Citra 11.5%AA
44g (1.55oz) Northern Brewer 7.7%AA
30g (1.05oz) Centennial 11.1%AA
26g (0.9oz) Simcoe 12%AA
22g (0.77oz) Mosaic 11%AA
22g (0.77oz) Amarillo 6.6%AA
14g (0.5oz) Cascade 7.7%AA

I am still new to brewing so not started to make up my own recipes yet. The Main style of beers I like is an IPA.

Any help would be appreciated

Thanks

I’d use the magnum to bitter to about 30IBU, then use the citra, centennial, simcoe, mosaic, amarillo and cascade for late hopbursting and dry hopping. Very similar to the hop mix Firestone Walker uses in their union jack/double jack beers.

Below is a 10 gal batch of similar IPA that I brew:

15 lbs 12.0 oz Briess 2 Row (1.8 SRM) Grain 1 68.5 %
5 lbs 4.0 oz Munich Dark (15.0 SRM) Grain 2 22.8 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 8.7 %
1.00 oz German Magnum [14.40 %] - Boil 60.0 min Hop 4 24.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
2.60 oz Cascade [7.10 %] - Steep/Whirlpool 20.0 Hop 6 9.3 IBUs
2.60 oz Centennial [9.50 %] - Steep/Whirlpool 2 Hop 7 12.4 IBUs
2.1 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 8 -
1.00 oz Amarillo [8.80 %] - Dry Hop 3.0 Days Hop 9 0.0 IBUs
1.00 oz Cascade [7.10 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs
1.00 oz Centennial [9.50 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs

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Oh Danny… Thats a very tasty looking hop schedule! Would you use the first 3 oz’s for 3 days, then the other 3 oz’s just before packaging… Space them out a bit? Sneezles61

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My advice since you say you are new is to not get too complex with your hop additions so that you can single out the flavors and aromas and develop your palate.
If you use all that grain you are somewhere in double IPA territory at 1.08 if I’m not mistaken so it will be hard to make something in the style using only a couple hops from what you have.
I guess I would use all the Centennial (because you have probably experienced that) and all the Simcoe for 60 min bittering which will put you at around 56 IBUs (not enough for a DIPA IMO). Then lets get rid of that Cascade because you also know what that tastes like so 20-15 mins for maybe another 5IBUs.
But we still need more to make a proper DIPA so this is where the judgement call comes in.
Are you going to dry hop with all that Citra and Amarillo or are you going to use it all in a hop stand and dry hop with something else. Personally I would hop stand all that and now you are close to 80 IBUs which might be respectable.
Looking at this you might want to cut back on the Maris Otter but I could have my kg to lbs conversion wrong.

Edit: Those are all great hops. Do as you like because I don’t think you can go wrong but take notes so you can sip and smell and see if you can notice the descriptors.

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I’m not a big fan of using so many different hops in one beer. I believe you have around 13 1/2 lbs of fermentables so add some adjuncts and do a split batch. Of course you’ll need 2 fermenting vessels

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It’s a very tasty beer! That’s a 10 gal batch so it’s just 3 oz total DH for each 5 gals. They go in the stainless hop sleeve and into the keg for a week at room temp then stay in the keg until it’s kicked.

Last time I brewed it I split the cascade and centennial up into a couple charges at like 5 and 2 mins I think. I’m not a huge fan of whirlpooling hops any longer. I think it creates really good aroma early on but is less stable than late hop bursting and the aroma fades faster as the beer ages.

I’m brewing an IPA tomorrow…may have to do this one…

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Thanks everyone for the advice and thanks Danny for the above recipe.

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