Hop schedule needed....NOW!

[Beer_Matt]

Evening all,
I've just doughed in and though I would ask on here your opinion of what hops you would use.

I have 100g each of Magnum, Apollo, Chinook and Green Bullet.

I have 8kg of MO PM mashing in 28 litres of water BIAB. I'm aiming for around 25 litres in the FV at 1070 (sparging and topping up at boil time to hit these numbers)

The type of beer I like is Goose Island,SN Torpedo, Brewdog Punk etc you get the idea

Over to you guys, post here or follow my session on twitter @Brewloe

[TC2642]

I would do this...Use 100gms of Magnum at the start of the boil, excellent coppering hop IMO. Then a combination of any of the last three hops, probably Apollo and Green Bullet (but those are the two I like quite a lot) 50gms ten minutes before Knock out and steep 50gms at 80oC.

[Beer_Matt]

Sounds good TC.

The steeping bit, shall I take my chiller out at 80c and for how long for?

[Nofolkandchance]

I would do this...Use 100gms of Magnum at the start of the boil, excellent coppering hop IMO. Then a combination of any of the last three hops, probably Apollo and Green Bullet (but those are the two I like quite a lot) 50gms ten minutes before Knock out and steep 50gms at 80oC.

WOW, that's one serious hop schedule for 25ltrs. Must be 150+ ibu

[Beer_Matt]

About 170 ibu

[Beer_Matt]

About 170 ibu

[TC2642]

Sounds good TC.

The steeping bit, shall I take my chiller out at 80c and for how long for?

I usually leave it in, drop the hops in at 80oC and chill for an hour, gets a decent aroma from it, you could try hop it as well if you want maximum effect, I usually find that steeping gives me enough aroma.

[TC2642]

I would do this...Use 100gms of Magnum at the start of the boil, excellent coppering hop IMO. Then a combination of any of the last three hops, probably Apollo and Green Bullet (but those are the two I like quite a lot) 50gms ten minutes before Knock out and steep 50gms at 80oC.

WOW, that's one serious hop schedule for 25ltrs. Must be 150+ ibu

Yeah, do like my IPA's hoppy, I usually mash at around 65-68oC so it balances out quite well, I usually start drinking mine around the two week mark but I find it best around a month old.