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Old 04-05-2012, 05:01 AM   #1
MrNic
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Default Columbus/Cascade Pale Ale and IPA recipe critiques

Hi everyone,

In about a month I'm planning on brewing up some simple Pale Ale and IPA recipes using Columbus and Cascade hops. If you could check out my recipes and tell me if they look good or not that would be awesome.

Thanks in advance,
Nic

Columbus/Cascade Pale Ale:

Recipe Type: Partial Mash
Yeast: US-05
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.013
IBU: 33
Boiling Time (Minutes): 60
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 68 degrees

Grain Bill:
2-row - 6.5 lbs.
Caramel 60 - 1 lb.
Munich - .5 lbs.
Golden Light Dry Extract - 10 oz.

Hop Schedule:
.5 oz. Columbus FWH
.5 oz. Columbus 20 min.
1 oz. Cascade 10 min.
2 oz. Cascade 0 min.
.5 oz. Columbus dry hop 7 days
2 oz. Cascade dry hop 7 days

Mash @ 154 for 60 minutes.

Columbus/Cascade IPA:

Recipe Type: Partial Mash
Yeast: US-05
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.009
IBU: 65
Boiling Time (Minutes): 60
Color: 8 SRM
Primary Fermentation (# of Days & Temp): 21 Days at 68 degrees

Grain Bill:
2-row - 7 lbs.
Caramel 40 - 1 lb.
Golden Light Dry Extract - 1.75 lbs.

Hop Schedule:
1 oz. Columbus 60 min.
1 oz. Columbus 20 min.
1 oz. Columbus 10 min.
2 oz. Cascade 0 min.
2 oz. Columbus dry hop 7 days
1 oz. Cascade dry hop 7 days

Mash @ 148 for 60 min.

Please let me know what you think!

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Old 04-05-2012, 06:02 AM   #2
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I would make one, drink it, then decide if the other needs to be tweaked. They are basically the same (obv IPA a little bit highet OG).

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Old 04-05-2012, 04:48 PM   #3
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I would do that, but I'm ordering all of the ingredients together to save on shipping.

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Old 04-05-2012, 05:01 PM   #4
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What's the boil size for each beer? Are they full volume boils?

1. Condition both beers for 3-4 weeks before bottling.
2. Mash the Pale Ale at 154 F and mash the IPA at 148 F to switch things up.
3. FWH hop the Pale Ale. Standard bitter the IPA to switch things up.
4. Use 2-row, Munich, and Crystal 60 in the Pale Ale. Use 2-row, crystal 40, and corn sugar in the IPA.
5. More IBUs are needed in the IPA. Shoot for 65-85.
6. Ferment in the low to mid 60s if possible.

IPA hop schedule

1 oz. Columbus at 60
1 oz. Columbus at 20
1-2 oz. Cascade at 10
2 oz. Cascade at 0
3 oz. Columbus & Cascade - 10 day dryhop

For the pale ale schedule, cut the 60 and 20 minute additions in half. Leave the 10/0/DH the same.

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Old 04-05-2012, 06:01 PM   #5
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Quote:
Originally Posted by bobbrews View Post
What's the boil size for each beer? Are they full volume boils?

1. Condition both beers for 3-4 weeks before bottling.
2. Mash the Pale Ale at 154 F and mash the IPA at 148 F to switch things up.
3. FWH hop the Pale Ale. Standard bitter the IPA to switch things up.
4. Use 2-row, Munich, and Crystal 60 in the Pale Ale. Use 2-row, crystal 40, and corn sugar in the IPA.
5. More IBUs are needed in the IPA. Shoot for 65-85.
6. Ferment in the low to mid 60s if possible.

IPA hop schedule

1 oz. Columbus at 60
1 oz. Columbus at 20
1-2 oz. Cascade at 10
2 oz. Cascade at 0
3 oz. Columbus & Cascade - 10 day dryhop

For the pale ale schedule, cut the 60 and 20 minute additions in half. Leave the 10/0/DH the same.
I'm boiling on the stove top, so they'll both be 3 gallon boils and I'll be topping up in the fermenter.

Thanks for the help.
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Old 04-05-2012, 06:04 PM   #6
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I should mention that the Cascades are 6.8AA and Columbus are 12.8AA.

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Old 04-05-2012, 06:05 PM   #7
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If you're topping off, you're essentially diluting the wort. So you'll need more malt and hops to achieve a similar, albeit not the same goal. I suggest calculating for this since the recs I gave above were for a full volume boil.

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Old 04-05-2012, 06:27 PM   #8
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Okay, I changed the recipes. I changed the cascade additions a bit because I'll only be getting 8 oz of them.

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Old 04-05-2012, 06:33 PM   #9
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Quote:
Originally Posted by bobbrews View Post
If you're topping off, you're essentially diluting the wort. So you'll need more malt and hops to achieve a similar, albeit not the same goal. I suggest calculating for this since the recs I gave above were for a full volume boil.
The ibu's are calculated for a half boil and topping up.
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Old 04-05-2012, 07:22 PM   #10
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I meant that for my advice, not your original recipe. If you shoot for 85 IBUs in a full wort boil, you won't get that with a partial boil w/top off water. And 45 IBUs in your original recipe whether actual or not, is very lax for an IPA...especially if you're comparing it to another beer you're simultaneously brewing, the APA at 35 IBUs.

Much better on the changes (I think). Perhaps someone else can comment as well.

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