Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Critique IPA recipe
Reply
 
LinkBack Thread Tools
Old 04-17-2006, 08:32 PM   #1
joe s. sausage
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Alameda, New Mexico
Posts: 41
Default Critique IPA recipe

Here's a recipe i'm working on and I would like some input from this fine group of brewers.

10 gal.

16# 2-row
2# crystal
1# toasted pale malt

4oz. chinook boiling
2.5oz. hallertauer aroma

local brewmasters IPA yeast

Any input, criticism, pitfalls or suggestions will not go to waste.

__________________
joe s. sausage is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 08:38 PM   #2
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

My critique would be that, unless you have incredible, super-human AG efficiency, this is going to be on the low end of the gravity scale (low 50s?) for the style and the IBUs are going to be insanely high (close to 100?) for that gravity.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 09:01 PM   #3
joe s. sausage
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Alameda, New Mexico
Posts: 41
Default

What changes to this recipe should be made to bring it within the style guidelines,

increase the 2-row and cut the chinook by 1/2 and the aroma hops by 1/2?

__________________
joe s. sausage is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 09:23 PM   #4
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

Quote:
Originally Posted by joe s. sausage
What changes to this recipe should be made to bring it within the style guidelines,

increase the 2-row and cut the chinook by 1/2 and the aroma hops by 1/2?
Yes, yes, and no.

The aroma hops are fine--it was that huge addition of chinook that was sending the IBUs through the roof. (Depending on when you add it, the aroma hops add very few IBUs)

Google "beer recipator" for a straightforward, free recipe calaculator that include style guidelines for gravity, color, and IBUs.
__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 09:33 PM   #5
Janx
Feedback Score: 0 reviews
 
Janx's Avatar
Recipes 
 
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
Liked 14 Times on 10 Posts

Default

I'd do at least 20 lbs. 2-row.

Personally, I don't like Chinook, even for bittering hops, they have a distinct flavor. If you like them, that's all good, but if you haven't used them before, I'd use Columbus or Centennial.

I'd really use a different aroma hop, myself. Cascade or even better Centennial or Amarillo. And more finishing hops. Throw some in at 5 minutes. Throw some in right before chilling. Throw some in for dry hopping. Maybe 2 ounces each time. IPAs want a lof of finishing hops.

Cheers

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Janx is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 09:33 PM   #6
joe s. sausage
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Alameda, New Mexico
Posts: 41
Default

thanks i'll check out the recipator

__________________
joe s. sausage is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 09:40 PM   #7
joe s. sausage
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Alameda, New Mexico
Posts: 41
Default

oh, and the reason i'm using the hallertauer's is that they were given to me, i'll just mix tem in with some others. i'm trying to develope a recipe so i'm finding my way through the maze. i want to establish the correct texture and alcohol and then start playing with the hops. thanks and i like and have plans to use the hop varieties that you mentioned, i'm writing these notes in my recipe book, thanks again. feel free to keep giving advice, i want to brew this in the next week.

__________________
joe s. sausage is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 10:13 PM   #8
mysterio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Glasgow, Scotland
Posts: 696
Liked 2 Times on 2 Posts

Default

I second the Centennial recommendation. I am enjoying a great IPA at the moment with this hop. Used 4 oz's to do everything: bittering, flavour, aroma and dry.

__________________
Brewlog
mysterio is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 11:16 PM   #9
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 31 Times on 29 Posts

Default

I'd save the hallertauer for a hefeweizen of a bock, or some other German style beer. They are low alpha acid, and will get overpowered by other hops, especially the varities used in IPA's. All of Janx's suggestions are great. I'd put the hallertauer in the fridge or better, the freezer, and plan another beer soon. Think of it this way, More Beer!

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2006, 11:52 PM   #10
joe s. sausage
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Alameda, New Mexico
Posts: 41
Default

That is what i will do, the hallertauers are in the deep freeze. I tried the recipator and had no luck, here's the new recipe

10 gallon
22# 2-row
4#crystal
2#toasted malt
2 oz chinook boiling
2 oz centennial@5min.
2 oz cent before chilling
2 oz dry hop what do you think?

__________________
joe s. sausage is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New AG Recipe-Critique Please? Yankeehillbrewer Recipes/Ingredients 17 09-25-2009 02:57 PM
Critique My Recipe!! mroberts1204 Recipes/Ingredients 5 07-07-2009 09:24 PM
Critique My Recipe Please! LumberjackJohn Recipes/Ingredients 9 01-24-2009 11:10 PM
Please Critique this Recipe Jonnio Recipes/Ingredients 6 10-18-2008 01:43 AM
Critique this recipe Mr. Awesome Recipes/Ingredients 5 08-25-2008 09:10 PM