I just brewed a beer using Idaho 7 hops (Also called 007) after having Great Divide Hop Disciples using this hop.

I can say enough about this hop if you like IPA's. Perfect blend of piney and fruity. Incredible hop.



Here is my recipe if you are interested. I can convert it to minimash or extract if anyone needs me to.

12 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 85.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.1 %
8.0 oz Acid Malt (3.0 SRM) Grain 3 3.6 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 3.6 %

Mash Steps
Mash In Add 21.50 qt of water at 161.5 F 152.0 F 60 min

◯ Batch sparge with 2 steps (1.07gal, 4.77gal) of 168.0 F water
◯ Add water to achieve boil volume of 8.53 gal
◯ Estimated pre-boil gravity is 1.046 SG

Boil Ingredients
0.75 oz Nugget [13.00 %] - Boil 60.0 min Hop 5 28.5 IBUs
1.00 oz Idaho 7 [12.40 %] - Boil 20.0 min Hop 6 21.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -

Steeped Hop
1.00 oz Idaho 7 [12.40 %] - Steep/Whirlpool 20.0 min

Primary Fermentation at 67.0 F

Dry Hop after 7 days primary
2.00 oz Idaho 7 [12.40 %] - Dry Hop 7.0 Days
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good bump. i just bottled a simple coopers draught last night. my first brew was the stock 'lager'. with the simple brew kit, the beer looks flat, but the carb drops appear to 'add' the carbonated texture. that's the only thing off putting about it. it ferments for six or seven days, then bottled for three to four weeks. :-)
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I would let any beer you are making ferment for 10 days to 14 days unless you have testing equipment to make sure its "done" fermenting.

If not you may end up with a bit of a sweet beer.

You did a lager first? What temp did you ferment it at? Once you bottled it did you hold it warm for a week then put it in the fridge for 3 or 4 weeks?
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the kit calls for fermenting around 21 C for a week, then in the bottle @18-20 C for 3 weeks.

basically i took a pot of simmering water, added the malt extract, then the brew enhancer. took that pot, put in fermenting container. added cold water to bring to 28 C @ 23 liter mark. added provided yeast packet, and let sit for a week. :-)

http://store.coopers.com.au/lager-1-7kg.html
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given the fact it is autumn like temp wise, i needed a way to keep the temp consistent. i ferment the beer in my pantry. it's in the middle of the house. on top of that, i wrapped the fermenting container with an old windshield aluminum visor. worked great.
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Damn you are a full on metric convert.

My guess is you used ale yeast not Lager yeast. Just lookded at the recipe though and they call it a lager. Thats warm for a lager.

As long as the beer is good it doesn't matter! :-)
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i have probably mixed up my two brews as it was merely a cost cutting venture from retail beers.

two brews so far, and one was lager, the other draught :-)

for each can of malt, it came with its own yeast packet.

my first brew i am drinking now, and it tastes good. i just imagined in my mind when pouring it would head up like in the pics. maybe it does i am just too new to it to know any 'tricks' other than the suggested recipe and fermentation.

as far as warm for lager, i was really surprised at how 'cool' the temps are when doing home brew. just me being a newb is all. :-)

ETA: i wanted to but didn't when bottling, but wonder. after capping the beer with carbonation drops, does it help/hurt to give the bottle a shake? i didn't take notice as to how quickly they dissolve?
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Those carbonation drops suck and that's probably the issue. Look for some actual priming sugar you add to the beer before bottling, it should be easy to find.
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NEIPA I brewed with London Ale III, hopped with El Dorado, Citra, and Mosaic. It's actually a WeldWerks Juicy Bits clone that I hope to get to try the real deal one day. The keg just kicked last weekend. It was easily my best brew yet. Getting my chloride:sulfate ratio in the 2.5/1 range made a big difference in the style.


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You nailed the haziness aspect of NEIPA.

I like all those hops, sounds interesting.
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I've used 1318 5x now and have yet to have a beer fallout. It's a beast.

Here's the recipe and some of my notes.

MALT/GRAIN BILL
10 lb (4.5 kg) pale-ale malt [4.1 SRM]
1 lb (454 g) flaked wheat [1.6 SRM]
1 lb (454 g) flaked oats [1.0 SRM]
12 oz (340 g) Dextrin malt [2.0 SRM]

HOPS SCHEDULE
0.15 oz (4.2 g) Mosaic [13.1% AA] at FWH
0.15 oz (4.2 g) Citra [12.5% AA] at FWH
0.15 oz (4.2 g) El Dorado [14.8% AA] at FWH

0.2 oz (5.7 g) Mosaic [13.1% AA] at 40 steep
0.2 oz (5.7 g) Citra [12.5% AA] at 40 steep
0.2 oz (5.7 g) El Dorado [14.8% AA] at 40 steep

0.45 oz (12.8 g) Mosaic [13.1% AA] at 30 steep
0.45 oz (12.8 g) Citra [12.5% AA] at 30 steep
0.45 oz (12.8 g) El Dorado [14.8% AA] steep

0.6 oz (17 g) Mosaic [13.1% AA] at 20 steep
0.6 oz (17 g) Citra [12.5% AA] at 20 steep
0.6 oz (17 g) El Dorado [14.8% AA] at 20 steep

0.65 oz (18.4 g) Mosaic [13.1% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.65 oz (18.4 g) Citra [12.5% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.65 oz (18.4 g) El Dorado [14.8% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)

1 oz (28 g) Mosaic [13.1% AA] dry hop for 4 days
1 oz (28 g) Citra [12.5% AA] dry hop for 4 days
1 oz (28 g) El Dorado [14.8% AA] dry hop for 4 days

Yeast: Wyeast 1318, w/starter, intermittent shaking

Mash Temp: 149F

Water:
Ca 148, Mg 12, Na 8, Cl 178, SO4 78

Hop Schedule:
FWH - Same
40 minute - Flame out
30 minute - 175F
20 minute - 165F

I don't have a whirlpool system, so I just let the temp drop naturally, with my immersion chiller inserted to stir the hops and drop to fermentation temp after the 20 minute addition.

OG: 1.066

Fermentation Temp: 67F, temp controlled

I was at 1.022 after 36 hours and added my 8 day dry hops

I was at 1.012 on day 6 and added my 4 day dry hops

Due to ambient room temp, I was only able to raise fermentation temp to 69F in an attempted diacetyl rest. Fortunately, I'm not picking up any diacetyl.

Kegged on day 10, no dry hops in keg.

FG: 1.012
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Interesting, so the only real bittering hops are the FWH and not much at that. Whats the projected IBU around 50?

I know that IBU isn't a perfect indicator of bitterness I am just curious. I may give this a shot for fun.
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I was honestly leery about the FWH addition as I usually just do 5 minute or flameout additions for this "style", but it was just right, for me anyway. I use BeerSmith to build my recipes. It lists the IBU's at 84, but I don't rely on their whirlpool/steep IBU calculations, especially when adding them at different post boil-temps. It certainly doesn't come across that bitter.
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My lastest hazy IPA. This one is Fawcett Pearl Malt, hopped with Citra and Mosaic with Wyeast 1318.


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Perfect timing for this thread to get bumped. I ordered a homebrew kit from Northern Brewing a couple days ago. I've never brewed before, but I'm looking into making some citra IPA types.

So since I'll be a brewing noob, what do I need to know or be careful of? Is it just trial and error?

My family is coming into town at the end of June. I'd rather my first batch not be completely terrible when they try it.
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