Just another IPA for feedback!

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Bigbre04

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Hey guys,

https://www.brewersfriend.com/homebrew/recipe/view/1422387/medium-abv-ipa

Shooting for a slightly malty, modern(not overly bitter) IPA with some new hops that I just got in.

My thoughts on the Special X were that it would add a little complexity to the malt profile without being overpowering. I generally dont use alot of wheat malt so I figured I would toss some in as a change of pace. It would be very easy to convince me to pull it and just add more Flaked Oats.

Let me know what you think!

Thanks!
A
 
Bigbre04 said:
Hey guys,

https://www.brewersfriend.com/homebrew/recipe/view/1422387/medium-abv-ipa

Shooting for a slightly malty, modern(not overly bitter) IPA with some new hops that I just got in.

My thoughts on the Special X were that it would add a little complexity to the malt profile without being overpowering. I generally dont use alot of wheat malt so I figured I would toss some in as a change of pace. It would be very easy to convince me to pull it and just add more Flaked Oats.

Let me know what you think!

Thanks!
A
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I think you'll get just such a beer. I have no experience with Eukanot though, but I suspect it'll work nice with the Azacca and Cascade.

Only one comment, I usually put the whirlfloc in at 10 minutes, not 0. I have to imagine that at 0, with a decent whirlpool it should have time to floc up though.
 
I see ya dropped you dextrin malt good man!

I used wheat malt instead of a dextrin type malt for body and head retention so I say keep it and see for yourself :).

I've used Equinox which I hear is the same as what your using its much more flavour full than Cascade I'd put it that way.

Once again personally I think wp all them flame addiction hops don't boil any.

Cheers my 2c :)
 
Bigbre04 said:
Hey guys,

https://www.brewersfriend.com/homebrew/recipe/view/1422387/medium-abv-ipa

Shooting for a slightly malty, modern(not overly bitter) IPA with some new hops that I just got in.

My thoughts on the Special X were that it would add a little complexity to the malt profile without being overpowering. I generally dont use alot of wheat malt so I figured I would toss some in as a change of pace. It would be very easy to convince me to pull it and just add more Flaked Oats.

Let me know what you think!

Thanks!
A
Click to expand...
Interested in that malt. Heard Bestmalz on a podcast talking about it
 
Donoroto said:
I think you'll get just such a beer. I have no experience with Eukanot though, but I suspect it'll work nice with the Azacca and Cascade.

Only one comment, I usually put the whirlfloc in at 10 minutes, not 0. I have to imagine that at 0, with a decent whirlpool it should have time to floc up though.
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Ya Whirlfloc and Yeastex go in at 15 mins before boil ends. I just don't note that. I didnt know that that was possible honestly lol.

I just got the Azacca in, the Ekuanot and the Cascade are both hops that I keep on hand.

Just trying todo something slightly different then the same recipes that I have been doing on and off for the last year or so.
 
Trialben said:
I see ya dropped you dextrin malt good man!

I used wheat malt instead of a dextrin type malt for body and head retention so I say keep it and see for yourself :).

I've used Equinox which I hear is the same as what your using its much more flavour full than Cascade I'd put it that way.

Once again personally I think wp all them flame addiction hops don't boil any.

Cheers my 2c :)
Click to expand...

Yup trying a non-Dextrin recipe! With wheat! Very much not my normal style lol.

Ya im still in the i like a hint of bitterness in my IPAs camp. The straight WP additions just end up with a little too much fruitiness for my pallet.
 
Bigbre04 said:
Yup trying a non-Dextrin recipe! With wheat! Very much not my normal style lol.

Ya im still in the i like a hint of bitterness in my IPAs camp. The straight WP additions just end up with a little too much fruitiness for my pallet.
Click to expand...

You could always up your 60 minute addition to compensate...
 
Trialben said:
You could always up your 60 minute addition to compensate...
Click to expand...

I dont have a 60 min addition? I assume you mean the end of boil additions? Im already up around 3lbs of hops/BBL which is a lot, especially considering that they are mostly Cryo hops.
 
Ah yes is see yeah I do a clean Magnum 60 min addition to get like 20 ish ibus then Wp the aroma/flavour hops then Dry hop.
 
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Trialben said:
Ah yes is see yeah I do a clean Magnum 60 min addition to get like 20 ish ibus then Wp the aroma/flavour hops then Dry hop.
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Ya I used to do that, but it ends up with a lot more bitterness vs flavor. At most i throw like 1 oz of Columbus cryo(about 27AA) in at 60 mins which ends up giving me about 5 IBU. I will do this on beers that are a less hop forward like lagers or stouts.
 
Bigbre04 said:
Ya I used to do that, but it ends up with a lot more bitterness vs flavor. At most i throw like 1 oz of Columbus cryo(about 27AA) in at 60 mins which ends up giving me about 5 IBU. I will do this on beers that are a less hop forward like lagers or stouts.
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Amen it makes sense to me you'd get better hop utilization than I would I expect there fore more bitterness from the boil additions.

Hey I think I'm trying to brew your beer for you using your equipment from a homebrewers perspective lol.

You know your brewery and how it works and behaves far better than I do keep on keeping on man just giving you another data point of objective is all.

I'd of love to try your beers when I could glutton some gluten for sure.
Cheers!
 
Trialben said:
Amen it makes sense to me you'd get better hop utilization than I would I expect there fore more bitterness from the boil additions.

Hey I think I'm trying to brew your beer for you using your equipment from a homebrewers perspective lol.

You know your brewery and how it works and behaves far better than I do keep on keeping on man just giving you another data point of objective is all.

I'd of love to try your beers when I could glutton some gluten for sure.
Cheers!
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Hell naw man I super appreciate the input! I have only been making recipes for about a year! I am still new at this part of the process.

The gluten free side is tough. We have people ask for gluten free options alot, but I dont have the draft line space or quite enough interest to justify actually making one.

I actually ended up tossing in 1 oz of columbus cryo(its actually around 25.5AA not 27) because while i was brewing the batch yesturday it was turning out much darker then i had expected. So I added a little more bitterness to try to balance out the color and flavor profile.

My sample today looks more like what i was picturing. Overall today its tasting pretty awesome for an early fermentation.
 
There aren't many around here, but I have seen some guest taps in the Tampa Bay area with Kombucha. I love that stuff anyway, but then you get both a non-alcohol (or actually just next to non-alcohol) and a gluten free option.
I'm really surprised Ben isn't playing around with a Scobie yet.
 
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Sandy Feet said:
There aren't many around here, but I have seen some guest taps in the Tampa Bay area with Kombucha. I love that stuff anyway, but then you get both a non-alcohol (or actually just next to non-alcohol) and a gluten free option.
I'm really surprised Ben isn't playing around with a Scobie yet.
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Maybe Ben is a Scobie and we just dont know it?!??!?

Has anyone actually ever seen him????

Food for thought!
 
Sandy Feet said:
There aren't many around here, but I have seen some guest taps in the Tampa Bay area with Kombucha. I love that stuff anyway, but then you get both a non-alcohol (or actually just next to non-alcohol) and a gluten free option.
I'm really surprised Ben isn't playing around with a Scobie yet.
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I do make koombutch there Sandy I've just not married the two up yet in my mind;).

Maybe a sour of some sort I can imagine but the booch I make is salavatingly sour and acidic.

They do make hard koombutcha too aye?

One step at a time I say...
 
Trialben said:
I do make koombutch there Sandy I've just not married the two up yet in my mind;).

Maybe a sour of some sort I can imagine but the booch I make is salavatingly sour and acidic.

They do make hard koombutcha too aye?

One step at a time I say...
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You have not denied that you are a Scobie... lol
 
Trialben said:
I do make koombutch there Sandy I've just not married the two up yet in my mind;).

Maybe a sour of some sort I can imagine but the booch I make is salavatingly sour and acidic.

They do make hard koombutcha too aye?

One step at a time I say...
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They sure do.
 
Trialben said:
Definitely symbiotic relation ship with bacteria and yeast and beer one without the other in my life just don't work.

Give us this day our daily beer!:p
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Curiousity. How sour is it? My sours from sour pitch generally are 3.3 or 3.4 ph. More acidic then that? I guess that the remaining sugar may play a serious role in making them palatable.

The most sour that I have ever had(in beer) was at three fountains in Belgium drinking oud guez from the foedors. He actually distilled some and it was a tart liquor. Pretty amazing actually.
 
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