Paso Pioneer IPA (CTZ/Cascade)

[StephenT]

• 176 ounces Briess American Pale 2-row malt
• 16 ounces Weyermann Munich Malt Type I (6-8°L)
• 12 ounces Briess Carapils dextrin malt
• 0.5 ounces CTZ hops (16% AA), bittering
• 0.5 ounces Cascade hops (6% AA), 20-min boil
• 1 ounces Cascade hops (6% AA), flameout/whirlpool
• 2 ounces Cascade hops, dry hop
• 1 SafAle US-05 dry yeast packet
• 1 Whirlfloc tablet
• 1 teaspoons Gypsum (CaSO4) for water adjustment

This is the current recipe I have been playing with in the brewing calculator with for a 5 gallon batch:
OG ~1.062
FG ~1.012
6.5% ABV
~62 IBU
~4-5 SRM

Anything you see that may cause concern?

 

[Bigbre04]

Nothing concerning.

sharing the actual recipe would make things easier feed back wise.

Dont know that you really need dextrin malt, but it certainly does not hurt anything. what are your percentages?

62IBUs is probably on the high side for 6.5%abv.

your 20min addition will be more bitterness then you probably were intending. I would shift it to 10 or 15 mins personally.

This is my IPA that i have in the tank right now.
https://www.brewersfriend.com/homebrew/recipe/embed/1645155

This is my version of a "modern" WC IPA. they tend to blend in a little of the juicy while adding some more bitterness then a normal juicy but less then an old school WC IPA.

This is my year around Session Juicy ipa
https://www.brewersfriend.com/homebrew/recipe/embed/1614488

i have made alot of this, brewing more later this week(friday i think)

 

[Sandy Feet]

You will probably want another package of yeast too if that is 5 gallons. You did not provide a batch size either.

 

[StephenT]

Yeah forgot to say it was 5 gallons.

Nothing concerning.

sharing the actual recipe would make things easier feed back wise.

Dont know that you really need dextrin malt, but it certainly does not hurt anything. what are your percentages?

62IBUs is probably on the high side for 6.5%abv.

your 20min addition will be more bitterness then you probably were intending. I would shift it to 10 or 15 mins personally.

This is my IPA that i have in the tank right now.
https://www.brewersfriend.com/homebrew/recipe/embed/1645155

This is my version of a "modern" WC IPA. they tend to blend in a little of the juicy while adding some more bitterness then a normal juicy but less then an old school WC IPA.

This is my year around Session Juicy ipa
https://www.brewersfriend.com/homebrew/recipe/embed/1614488

i have made alot of this, brewing more later this week(friday i think)

Paso Pioneer Ale is the current recipe that I posted above.

 

[Bigbre04]

Yeah forgot to say it was 5 gallons.

Paso Pioneer Ale is the current recipe that I posted above.

the recipe you posted here is missing a hop addition and is only at 40ish ibus.

generally speaking i try to build more ibus in the 15 min and lower additions to avoid the beer being overly bitter. It requires more hops, but that does not really matter to me at my scale.

This is what i would probably do based on your recipe.
https://www.brewersfriend.com/homebrew/recipe/embed/1646771

reduced the 60 min addition
added a 15 and 10 min addition


reduced the dextrin
increased the base malt to make up for the dextrin.

this is what i would do personally but im not a big bitter ipa person.

 

[StephenT]

I've already got the milled grains for this brew session, still learning my way around building the recipes in BF. More concerned about adding minerals to the RO water I am using.

 

[HighVoltageMan!]

More concerned about adding minerals to the RO water I am using.

Overall, the water additions make a relatively low impact on the beer compared to the other ingredients in the beer. Adding 2 grams of calcium chloride and 4-5 grams of calcium sulfate (gypsum) is about all that's needed.

Compared to other IPA's, you may be underwhelmed by the hop aroma and flavor. Modern IPA's can have 4 times the amount in your recipe and often the majority are in the whirlpool. Whirlpool or "cool pool" (170F whirlpool) hops have been used for about a decade or more in popular commercial versions of an IPA. I find homebrewers are frugal with hops in their IPA's and the beer taste to me like a pale ale or slightly hoppy Blonde Ale. The beer is good, but lacks the punch of an IPA. Below is a couple of examples of IPA's I have brewed. The Cold IPA has won a bunch of awards:

https://www.brewersfriend.com/homebrew/recipe/view/1485064/coldest-ipa-ever-

https://www.brewersfriend.com/homebrew/recipe/view/1641563/ipa-for-fair

I'm not saying you need this amount of hops, but I think you need more than what you have.