I recently brewed five gallons of an IPA using:
5 1/4 gallons filtered spring water
7lbs extra pale LME
1/2 lb Crystal 20
1/2 lb marris otter
1 package alcohol boost from Austin homebrew
1/2 package brewvint body builder
2 vials white labs WLP001
1.25 oz cascade for bittering @60 min
1oz falconers flight for flavor @15
1oz galaxy @10 and
1oz Summit@5
OG : 1.070
I read about the summit being a good late hop addition for Orange and tangerines aromas, but it left my wort smelling like garlic. It has only been a few days. Will the garlic smell age out? Would it be beneficial to dry hop with a few ounces of falconers flight to try and mask the garlic aroma? Or should I count my losses and remake without the summit? I was hoping to make a clean citrusy IPA for summer and am pretty concerned. Any help would be verrrrry appreciated! Thanks guys!
5 1/4 gallons filtered spring water
7lbs extra pale LME
1/2 lb Crystal 20
1/2 lb marris otter
1 package alcohol boost from Austin homebrew
1/2 package brewvint body builder
2 vials white labs WLP001
1.25 oz cascade for bittering @60 min
1oz falconers flight for flavor @15
1oz galaxy @10 and
1oz Summit@5
OG : 1.070
I read about the summit being a good late hop addition for Orange and tangerines aromas, but it left my wort smelling like garlic. It has only been a few days. Will the garlic smell age out? Would it be beneficial to dry hop with a few ounces of falconers flight to try and mask the garlic aroma? Or should I count my losses and remake without the summit? I was hoping to make a clean citrusy IPA for summer and am pretty concerned. Any help would be verrrrry appreciated! Thanks guys!