HalfPint

Recipes 

I have quite a bit of Cascade hops and I'd like to make an Ipa. I'm having a bit of trouble finding a good recipe though. I also have quite a bit of Willamette at hand.

Can you guys point me in the diriection of a good recipe for an all cascade Ipa?

Thanks,
J

Ølbart

Recipes 

Making a good IPA recipe is so easy that you can do it yourself. A starting point that will make a good IPA is: OG 1.065, 90-95% 2-row, the rest Crystal (and/or perhaps some other stuff you might have at hand; some wheat malt can be good, and why not some mildly toasted malt as well?); 1-1.5oz C-hops @ 15 min, 0 min and as dry hop, in addition to as much as you need at 60 minutes to get ~65 IBU. US-05 yeast is good. Ferment below 65 F, rising towards the end to get good attenuation. This "recipe" hasn't failed me yet.

Willamette is said to enhance the flavour of Cascade, so you could try using some of it @ 15 minutes in addition to the Cascade.

HalfPint

Recipes 

Ok, this is what I've come up with

13 lbs 2 row
1/2 lb Amber malt

All Cascades are 5.4%

2 oz Cascades FWH boiled 90 mins
1 oz Cascade 30 mins
1 oz Cascade 20 mins
1 oz Willamette 15 mins
1 oz Cascade flame out
1 oz Cascade Dry Hop in keg

Here are the #'s
Og: 1.067
IBU: 64.9

I figure I'll pitch 2 packs of Nottingham just because I like that yeast. I may use US-05 if they're out of Nottingham at the LHBS.

What do you think? Do I need to improve anything?

Yooper

Recipes 

Not bad. I'd change the hopping, though. I'm not one for adding hops at 30 minutes, unless you need more bittering. Flavor and aroma come from late hops. I'd add the flavor hops starting at 15 minutes, and move the 30 minute addition and 20 minute additions to 15 minutes or later.

I like hops at 15, 10, 5 and 0. That will give you big hops flavor and aroma, to balance out the bitterness.

Are you a fan of amber malt? I use it in one of my IPAs, but usually I don't care for it. I'd probably not use the amber malt, but use up to a pound of crystal malt. If you like it, though, that's fine.

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DavidSteel

Recipes 

Looks good, I'd just move the 20 minute to between 5-10 minute. Also, you might like this recipe, just throw in some willamette, keep w/e other malt you want to use besides 2-row and you don't need the orange zest or coriander: http://www.homebrewtalk.com/f66/cascades-orange-pale-ale-84558/

Ølbart

Recipes 

I've never actually done FWH myself, but others say the perceived bitterness from 60 minutes FWH is the same as for 20 minutes boil. Assuming that's right, I'd do a normal 90 minutes addition instead, unless you want a really smooth bitterness. You'll get enough flavour and aroma from the other additions.

Then there's the Amber malt. There are several types. I've only used a British one, from Thomas Fawcett, around 60L, and it's fairly strong and roasty. I wouldn't use more than 3-4oz in an IPA (if any). I would use some crystal, though, to get a sweeter backbone.

Nottingham is a fine yeast for an IPA, in my opinion.

Gammon N Beer

Recipes 

Yooper, I just added your post into the recipe file I use for my all Centennial. I may want to try your hop schedule.

BTW - I did not get up to the Sylvania this year. If I do not bicycle to Montana, I think the UP is on the list.

Yooper

Recipes 

Let me know- we'll be around all summer, aside from one trip to Canada. We have a decent place on a lake if you need some time out of the wilderness, and we can show you around.

I've been doing FWH for alot of my beers, and I like it. I'm not sure I notice a huge difference, but I like the idea of a smoother bitterness. I do most of my IPAs and APAs with the hop schedule I suggested, though- bittering hops early (60 or FWH) and then late additions for the flavor and aroma. It's great with centennial hops.

The beer I'm drinking right now (literally at this moment) is this pale ale:

5 lbs Pale Malt 45.45 %
3 lbs Vienna Malt 27.27 %
2 lbs Munich Malt Grain 18.18 %
8.0 oz Caramel/Crystal Malt - 20L 4.55 %
8.0 oz Caramel/Crystal Malt - 40L (4.55 %

1.00 oz Cascade [7.50 %] (60 min) (First Wort Hop)
0.50 oz Cascade [7.50 %] (30 min)
0.50 oz Cascade [7.50 %] (15 min)
1.00 oz Cascade (homegrown) (10 min)
0.50 oz Cascade (homegrown) (5 min)
0.50 oz Cascade (homegrown) (0 min)
1.00 oz Cascade Dry Hop 7 days

The reason for the .5 ounce at 30 minutes was to get me to 46 IBUs.

The different malts give it more balance. It's a nice APA. If I was going to make it an IPA, I'd use more base malt and lose the Vienna and Munich, and up the IBUs.

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HalfPint

Recipes 

Alright, taking your advice Yoop this is what I've come up with.

Ok, this is what I've come up with

13 lbs 2 row
1 lb crystal 60
All Cascades are 5.4%

2 oz Cascades FWH boiled 90 mins
1 oz Cascade 15 mins
1 oz Cascade 10 mins
1.5 oz Willamette 10 mins
1 oz Cascade 5 mins
1 oz Cascade flame out
1 oz Cascade Dry Hop in keg

Here are the #'s
Og: 1.069
IBU: 62

2 packs of Nottingham Rehydrated

What do you think? Do I need to improve anything?

I also have about 2 oz of Northern Brewers that I've had sitting in the freezer for a while and I'd like to get rid of them. Do you guys think I should add those as an addition instead of some Cascades?

Yooper

Recipes 

I ddn't run it though my software, so I'll trust your numbers. It looks good.

I love northern brewer hops, but I'm not sure how I'd incorporate them. Walker has an IPA that I did a few years ago that used cascades and NB hops that was wonderful! I'd check out his recipe and see what you think. My version of his recipe was this:

12 lbs 2 row
1 lbs caramel 20L

1.00 oz Cascade [6.40 %] (60 min) Hops 19.9 IBU

0.25 oz Northern Brewer [8.50 %] (30 min) Hops 5.1 IBU
0.25 oz Cascade [6.40 %] (30 min) Hops 3.8 IBU

0.25 oz Northern Brewer [8.50 %] (25 min) Hops 4.6 IBU
0.25 oz Cascade [6.40 %] (25 min) Hops 3.5 IBU

0.25 oz Northern Brewer [8.50 %] (20 min) Hops 4.0 IBU
0.25 oz Cascade [6.40 %] (20 min) Hops 3.0 IBU

0.25 oz Cascade [6.40 %] (15 min) Hops 2.5 IBU
0.25 oz Northern Brewer [8.50 %] (15 min) Hops 3.3 IBU

0.25 oz Cascade [6.40 %] (10 min) Hops 1.8 IBU
0.25 oz Northern Brewer [8.50 %] (10 min) Hops 2.4 IBU

0.25 oz Northern Brewer [8.50 %] (5 min) Hops 1.3 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 0.9 IBU

0.25 oz Cascade [6.40 %] (0 min) (Aroma Hop-Steep) Hops -
0.25 oz Northern Brewer [8.50 %] (0 min) (Aroma Hop-Steep) Hops -

1.00 oz Cascade [5.50 %] (Dry Hop 10 days) Hops
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Now, I know that hopping looks like a pain but it's not. You just take all of the hops (except for the bittering hops) and mix them up in a bowl, and throw them in every 5 minutes, roughly estimating the amount. My notes say that this beer is: Balanced, with a citrusy aroma. Nice bitterness. Excellent beer.

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