Extract IPA - Page 2

waldoar15 · 11-06-2009, 05:29 AM

Yep, it's still going to be dark for an IPA and you're still light on the Hops.

**dunnright00** · 11-09-2009, 04:42 PM

Final Version. Can I call this an Amber IPA? Dark IPA?
Brewtarget gives it SRM-15.3, and IBUs-43.6

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8 lbs Pale LME
1/4 lb. Crystal 40L
1/4 lb. Roasted

Hops
1 oz. Centennial hops (60 min boil)
1/2 oz. Cascade (30 min boil)
1/2 oz. Centennial hops (30 min boil)
1/2 oz. Centennial (15 min)
1 tsp Irish Moss (15 Min Boil)
1 oz. Chinook hops (5 min late boil)
1/2 oz. Cascade hops (end of boil)
1 oz each Chinook and Cascade hops (dryhopped)

White Labs California Ale Yeast WLP001

alexdagrate · 11-09-2009, 05:45 PM

Maybe add a little bit of wheat to the steeping grains to get some more head retention?

Don't feel pinned-in by the SRMs. There are tons of really dark IPAs out there.

djangosullivan · 11-10-2009, 06:04 AM

I agree with alexgrate about the wheat. Now your beer is shaping up to be somethin' awfully tasty!

**dunnright00** · 11-10-2009, 04:23 PM

Well, I brewed this weekend as the above recipe. I know it's going to be good, so I'll probably try this again and maybe add some wheat.
I'll post back here on it's progress.

The only reason I was posting the estimated SRMs was because of the comments that it would be too dark to be an IPA.

BJCP Style guidelines say that an American IPA should have an SRM between 6 - 15, and this was coming up at 15.3.
Not (IMHO) too much of a difference.
But, I'll call it an Amber IPA just for the hey...

**dunnright00** · 11-10-2009, 04:30 PM

BTW, I measured the SG of this before I pitched, and I'm sure the temp was down to about 75F. I forgot to write it down because it was late and SWMBO was getting mad.

I'm pretty sure I read it at 1.078. That seems pretty high! I'm not that concerned with getting it right, I'm just curious if that's even possible.

**dunnright00** · 11-25-2009, 08:43 AM

OK, I just transferred to secondary and took a hydrometer reading before I threw in the 2oz. of hops for dryhopping.

Whoa! Very tasty but VERY hoppy! And this was before I added the dry hops.
I kinda hope it mellows out a bit with aging, but even if it doesn't it will still be good.

I'm kind of second guessing the addition of the roasted, but we'll see.

**dunnright00** · 01-01-2010, 09:47 PM

Ok!! Tried it last night (not quite 3 weeks, but I couldn't wait!) and this is mighty tasty!!

Sorry for the crappy picture, I really need to get a better camera.

I think I need to call this a Cascadian Dark Ale. Definitely falls in the category.

**dunnright00** · 02-17-2010, 08:09 AM

So, over a month later and I thought I'd report back here.

This was definitely an "experimental" batch. Drinkable, but not quite right.

It can go two ways.
1.) Lose the roasted, and maybe add VERY little bit of chocolate, or a higher lovebond crystal. Or
2.) Scale down the hops and make a brown ale with some hoppy character.

Not sure yet...