Your best IPA recipe...
- Thread starter J A
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I keep all my IPAs simple.
80% domestic 2-row,
10% Munich 10L (which certainly can be replaced with any of your favorites, Victory, Biscuit, etc)
10% Flaked something, I prefer oats, wheat and barley also great.
and you can "cheat" if you're making a tropical or NEIPA, throw a dash of honey malt in.
Hops are purely up to you. But, lately I started chucking in a lot of hops right at flameout (with no other additions), and stirring the whole pot with a large slated spoon for 20 min. So far they've turned out way hoppier than most other IPAs I've brewed. No fancy whirpooling equipment needed.
And dry hopping with the same hops you brewed with has helped me better define my palate for specific single hops and hop pairings.
edit: for 2 gallons I recently did 1 oz of Citra (13.8) and 1 oz of Galaxy (15.6) stirring whirlpooled for 20 min, THEN added the beer to the ice bath for a ~45min cool down. Dry hopped with 1 oz citra and 1 oz galaxy.
80% domestic 2-row,
10% Munich 10L (which certainly can be replaced with any of your favorites, Victory, Biscuit, etc)
10% Flaked something, I prefer oats, wheat and barley also great.
and you can "cheat" if you're making a tropical or NEIPA, throw a dash of honey malt in.
Hops are purely up to you. But, lately I started chucking in a lot of hops right at flameout (with no other additions), and stirring the whole pot with a large slated spoon for 20 min. So far they've turned out way hoppier than most other IPAs I've brewed. No fancy whirpooling equipment needed.
And dry hopping with the same hops you brewed with has helped me better define my palate for specific single hops and hop pairings.
edit: for 2 gallons I recently did 1 oz of Citra (13.8) and 1 oz of Galaxy (15.6) stirring whirlpooled for 20 min, THEN added the beer to the ice bath for a ~45min cool down. Dry hopped with 1 oz citra and 1 oz galaxy.
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Agreed...I usually double down on one or more of my boil addition hops for dry hops.
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just change the crystal to Munich
The Furry IIPA
Batch Size: 6.25 gallons (fermentor volume)
Boil Size: 8.75 gallons
Boil Gravity: 1.043
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.069
Final Gravity: 1.014
ABV (standard): 7.22%
IBU (tinseth): 116.12
SRM (morey): 6.81
FERMENTABLES:
12.5 lb - American - Pale 2-Row (84.7%)
0.5 lb - American - Victory (3.4%)
0.5 lb - American - Caramel / Crystal 40L (3.4%)
1.25 lb - Corn Sugar - Dextrose - (late addition) (8.5%)
HOPS:
1 oz - Warrior, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 52.02
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 27.48
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 20.49
1 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 15 min, IBU: 16.13
2 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 0 min
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days
1 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
1 oz - CTZ, Type: Pellet, AA: 12, Use: Dry Hop for 5 days
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 4 days
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Fly Sparge, Temp: 148 F, Time: 60 min
2) Sparge, Temp: 170 F, Time: 30 min
Starting Mash Thickness: 1.75 qt/lb
YEAST:
White Labs - Dry English Ale Yeast WLP007
The Furry IIPA
Batch Size: 6.25 gallons (fermentor volume)
Boil Size: 8.75 gallons
Boil Gravity: 1.043
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.069
Final Gravity: 1.014
ABV (standard): 7.22%
IBU (tinseth): 116.12
SRM (morey): 6.81
FERMENTABLES:
12.5 lb - American - Pale 2-Row (84.7%)
0.5 lb - American - Victory (3.4%)
0.5 lb - American - Caramel / Crystal 40L (3.4%)
1.25 lb - Corn Sugar - Dextrose - (late addition) (8.5%)
HOPS:
1 oz - Warrior, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 52.02
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 27.48
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 20.49
1 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 15 min, IBU: 16.13
2 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 0 min
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days
1 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
1 oz - CTZ, Type: Pellet, AA: 12, Use: Dry Hop for 5 days
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 4 days
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Fly Sparge, Temp: 148 F, Time: 60 min
2) Sparge, Temp: 170 F, Time: 30 min
Starting Mash Thickness: 1.75 qt/lb
YEAST:
White Labs - Dry English Ale Yeast WLP007
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also, i assume you already know, but water can be almost everything.
west coast, I go 50/250 : Cl/SO4... Juice, I go 190/70... however, I am happy with 50/130 these days for "normal" IPA water.
I usually ONLY add Gypsum and Calcium Chloride also these days. I let those two affect all my minerals. Just let the Ca be what it is from those two additions, hit my Cl/SO4 ratio, and I don't even worry or think about Mg or Na anymore.
west coast, I go 50/250 : Cl/SO4... Juice, I go 190/70... however, I am happy with 50/130 these days for "normal" IPA water.
I usually ONLY add Gypsum and Calcium Chloride also these days. I let those two affect all my minerals. Just let the Ca be what it is from those two additions, hit my Cl/SO4 ratio, and I don't even worry or think about Mg or Na anymore.
Last edited:
- Joined
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Our local water is pretty good for most styles. I've been adding Gypsum to drop the PH a little and it helps with efficiency and really makes the hop flavors pop.
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- Location
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Tweaked a recipe I've used before , starting from rainwater and mashing lower this time ...I also rarely use same hop combo twice so this is today's version just about to step temps up for head retention
HOME BREW RECIPE:
Title: Rye IPA
Author: Pirate
Brew Method: All Grain
Style Name: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 30 liters
Boil Gravity: 1.052
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.013
ABV (standard): 7.19%
IBU (tinseth): 66.89
SRM (ebcmorey): 21.15
FERMENTABLES:
4.5 kg - BB Ale (72.8%)
1.25 kg - German - Rye (20.2%)
0.085 kg - German - Carafa I (1.4%)
0.1 kg - German - Acidulated Malt (1.6%)
0.25 kg - German - CaraHell (4%)
HOPS:
15 g - Summit, Type: Pellet, AA: 12.4, Use: First Wort, IBU: 22.23
10 g - Citra, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 6.85
10 g - Motueka, Type: Pellet, AA: 17.1, Use: Boil for 15 min, IBU: 9.22
25 g - Cascade, Type: Pellet, AA: 8.4, Use: Boil for 15 min, IBU: 11.32
15 g - Citra, Type: Pellet, AA: 12.7, Use: Boil for 5 min, IBU: 4.13
20 g - Motueka, Type: Pellet, AA: 17.1, Use: Boil for 5 min, IBU: 7.41
40 g - Cascade, Type: Leaf/Whole, AA: 7.3, Use: Boil for 5 min, IBU: 5.75
25 g - Citra, Type: Pellet, AA: 12.7, Use: Boil for 0 min
35 g - Cascade, Type: Leaf/Whole, AA: 7.3, Use: Boil for 0 min
15 g - Brooklyn, Type: Pellet, AA: 17.1, Use: Boil for 0 min
MASH GUIDELINES:
1) Temp: 63 C, Time: 90 min
2) Temp: 72 C, Time: 15 min
3) Temp: 75 C, Time: 10 min
Starting Mash Thickness: 4.35 L/kg
OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 5 min, Type: Fining, Use: Boil
YEAST:
Wyeast - American Ale II 1272
Starter: No
Form: Liquid
Attenuation (custom): 80%
Flocculation: High
Optimum Temp: 15.56 - 22.22 C
Fermentation Temp: 19 C
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
Rainwater with 8.9 g gypsum and 4 g cal chloride
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/516886/rye-ipa
HOME BREW RECIPE:
Title: Rye IPA
Author: Pirate
Brew Method: All Grain
Style Name: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 30 liters
Boil Gravity: 1.052
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.013
ABV (standard): 7.19%
IBU (tinseth): 66.89
SRM (ebcmorey): 21.15
FERMENTABLES:
4.5 kg - BB Ale (72.8%)
1.25 kg - German - Rye (20.2%)
0.085 kg - German - Carafa I (1.4%)
0.1 kg - German - Acidulated Malt (1.6%)
0.25 kg - German - CaraHell (4%)
HOPS:
15 g - Summit, Type: Pellet, AA: 12.4, Use: First Wort, IBU: 22.23
10 g - Citra, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 6.85
10 g - Motueka, Type: Pellet, AA: 17.1, Use: Boil for 15 min, IBU: 9.22
25 g - Cascade, Type: Pellet, AA: 8.4, Use: Boil for 15 min, IBU: 11.32
15 g - Citra, Type: Pellet, AA: 12.7, Use: Boil for 5 min, IBU: 4.13
20 g - Motueka, Type: Pellet, AA: 17.1, Use: Boil for 5 min, IBU: 7.41
40 g - Cascade, Type: Leaf/Whole, AA: 7.3, Use: Boil for 5 min, IBU: 5.75
25 g - Citra, Type: Pellet, AA: 12.7, Use: Boil for 0 min
35 g - Cascade, Type: Leaf/Whole, AA: 7.3, Use: Boil for 0 min
15 g - Brooklyn, Type: Pellet, AA: 17.1, Use: Boil for 0 min
MASH GUIDELINES:
1) Temp: 63 C, Time: 90 min
2) Temp: 72 C, Time: 15 min
3) Temp: 75 C, Time: 10 min
Starting Mash Thickness: 4.35 L/kg
OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 5 min, Type: Fining, Use: Boil
YEAST:
Wyeast - American Ale II 1272
Starter: No
Form: Liquid
Attenuation (custom): 80%
Flocculation: High
Optimum Temp: 15.56 - 22.22 C
Fermentation Temp: 19 C
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
Rainwater with 8.9 g gypsum and 4 g cal chloride
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/516886/rye-ipa
- Joined
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- Points
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What temp do you generally whirlpool at?
- Joined
- Sep 21, 2015
- Messages
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I don't use any method to control whirlpool temp. Immediately when the boil is done, kill flame, toss in hops, move kettle off of stove, stir vigorously for 15 min. So I guess I whirlpool in the 200s F, or slightly lower.
- Joined
- Nov 20, 2012
- Messages
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- Reaction score
- 6,609
- Points
- 113
I keep getting good reviews on this beer, sorry has crystal
https://www.brewersfriend.com/homebrew/recipe/view/28343/goose-island-ipa-clone
https://www.brewersfriend.com/homebrew/recipe/view/28343/goose-island-ipa-clone
Golden Naked Oats is kinda Crystal malt, so it can be taken out and bumping the adjuncts or base malt.
Recipe type: All grain
Size: 24 l
Beer Style: NEIPA
SRM: 5
Target ABV: 6.2%
Target IBUs: 33
Original Gravity: 1.060
Final Gravity: 1.013
Grain bill: 6.25 Kg
Mash time: 75 minutes
Boil time: 90 minutes
..............................................................................................
Grain bill
4000 gr Pale Ale
1000 gr Flaked Oats
500 gr Flaked Barley
500 gr Flaked Wheat
250 gr Golden Naked Oats
..............................................................................................
Hops
15 gr Citra 25 minutes
15 gr Azacca Flameout+WH
15 gr Mosaic Flameout+WH
15 gr Denali Flameout+WH
15 gr El Dorado Flameout+WH
15 gr Citra Flameout+WH
25 gr Azacca Fermentation
25 gr Mosaic Fermentation
25 gr Denali Fermentation
25 gr El Dorado Fermentation
25 gr Citra Fermentation
60 gr Azacca Dry hopping
60 gr Mosaic Dry hopping
60 gr Denali Dry hopping
60 gr El Dorado Dry hopping
60 gr Citra Dry hopping
...............................................................................................
Yeast Wyeast 1318 London Ale III
................................................................................................
Mash for 75 minutes at 68°C.
Mash out for 10 minutes at 75°C.
Boil for 90 minutes with hop regimen above.
Recipe type: All grain
Size: 24 l
Beer Style: NEIPA
SRM: 5
Target ABV: 6.2%
Target IBUs: 33
Original Gravity: 1.060
Final Gravity: 1.013
Grain bill: 6.25 Kg
Mash time: 75 minutes
Boil time: 90 minutes
..............................................................................................
Grain bill
4000 gr Pale Ale
1000 gr Flaked Oats
500 gr Flaked Barley
500 gr Flaked Wheat
250 gr Golden Naked Oats
..............................................................................................
Hops
15 gr Citra 25 minutes
15 gr Azacca Flameout+WH
15 gr Mosaic Flameout+WH
15 gr Denali Flameout+WH
15 gr El Dorado Flameout+WH
15 gr Citra Flameout+WH
25 gr Azacca Fermentation
25 gr Mosaic Fermentation
25 gr Denali Fermentation
25 gr El Dorado Fermentation
25 gr Citra Fermentation
60 gr Azacca Dry hopping
60 gr Mosaic Dry hopping
60 gr Denali Dry hopping
60 gr El Dorado Dry hopping
60 gr Citra Dry hopping
...............................................................................................
Yeast Wyeast 1318 London Ale III
................................................................................................
Mash for 75 minutes at 68°C.
Mash out for 10 minutes at 75°C.
Boil for 90 minutes with hop regimen above.
