Your best IPA recipe...

Discussion in 'Recipes for Feedback' started by J A, Aug 10, 2017.

  1. J A

    J A Well-Known Member

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    That contains NO CARA/CRYSTAL MALT.
    Go!
    :)
     
  2. oliver

    oliver Well-Known Member

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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.
     
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  3. J A

    J A Well-Known Member

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    Agreed...I usually double down on one or more of my boil addition hops for dry hops.
     
  4. Ozarks Mountain Brew

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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
     
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  5. oliver

    oliver Well-Known Member

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    #5 oliver, Aug 11, 2017
    Last edited: Aug 11, 2017
    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.
     
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  6. J A

    J A Well-Known Member

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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.
     
  7. Mark D Pirate

    Mark D Pirate Well-Known Member

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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
     
  8. BoomerBrian

    BoomerBrian Active Member

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    What temp do you generally whirlpool at?
     
  9. oliver

    oliver Well-Known Member

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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.
     
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  10. Ozarks Mountain Brew

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  11. thehaze

    thehaze Active Member

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    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.
     
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