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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > First IPA recipe, critiques?
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Old 01-30-2013, 05:20 AM   #1
craigpollard
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Default First IPA recipe, critiques?

Designed my own IPA, first recipe I've designed ever. Planning to brew on Friday. Please take a look and leave comments. Hops may change slightly, depending on what my LHBS has on hand. I'll post updates as they come. Thanks.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Jada's IPA
Brewer: Craig and Lauren
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.79 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 9.5 SRM
Estimated IBU: 57.8 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 79.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.6 %
1 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 10.9 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 6 46.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 11.8 IBUs
0.30 oz Citra [12.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
0.30 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 9 0.0 IBUs
0.30 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
4.0 oz Wheat, Flaked (1.6 SRM) Grain 5 1.8 %
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -
8.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 %


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.46 gal of water at 162.5 F 152.0 F 60 min

Sparge: Drain mash tun, Batch sparge with 1 steps (4.23gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

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Old 01-30-2013, 12:26 PM   #2
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I would move the centennial from 30 minutes to 10 or 15. You need a flavor addition and at 30 minutes you'll mostly get bittering.

I'd also drop the victory. I don't see it adding anything.

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Old 01-30-2013, 01:12 PM   #3
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Never tried it, but if that Munich 20L is Briess, someone once told me it was vile sticky-sweet tasting and that I might prefer a more standard Munich grain...

You use an English yeast for your American IPA? Not saying it will taste bad, but I often like clean yeasts for the citrusy american hops.

I always like to do several late hop additions...
Something like : 90, 20, 15, 10, 6, 4, 2, 0. (recheck the IBU with beersmith and tone down the 90 to add more hops later if you have to)

Of course, it's more work but I find it might gice you a more complete flavor/aroma palette... (I mean... How could it not... ;-)

Can't see your post anymore responding on my mobile phone, but you ARE dry hopping this right? and I do mean like crazy...! I'd put no less than 2 oz for an IPA... a good 7 days...

Have fun...! B-)

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Old 01-30-2013, 01:19 PM   #4
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Quote:
Originally Posted by atreid View Post
Never tried it, but if that Munich 20L is Briess, someone once told me it was vile sticky-sweet tasting and that I might prefer a more standard Munich grain...
Someone told you wrong.
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Old 01-30-2013, 01:45 PM   #5
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What are your goals for this beer (flavor/aroma/feel) so we can better understand what you are trying to achieve? After we know that, our advice will be more helpful.

----------------

One thing I want to mention now... Try to change your volumes to something more even and easy to remember. This is minor, but it helps with future recipe design and accuracy purposes.

Example:

Boil Size: 7.00 gal
Post Boil Volume: 6.00 gal
Batch Size: 5.50 gal
Bottling Volume: 5.00 gal

Now this is definitely dependent on your system and your ability to limit transfer loss, yet still more likely... That is: 1 gallon boiloff loss, 1/2 gallon lost to transferring to fermenter, 1/2 gallon loss transferring to bottles.

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Old 01-30-2013, 04:16 PM   #6
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Quote:
Originally Posted by bja View Post

Someone told you wrong.
That old comment was made by Bierhaus15... Let's burn him alive! Burn him alive I tell you!

lol... I tracked down that old post and it was an advice against using it for an English IPA.

His post was more developed than yours... Care to elaborate?
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Old 01-30-2013, 04:22 PM   #7
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I would second the moving of the 30 minute Centennial to the 10 minutes. 30 minutes hops are a bit of a waste because they don't get fully utilized for bittering in 30 minutes and the contribute no flavor or aroma if boiled that long.

1.5lbs of Munich is a bit much as it contributes to malty-sweetness which tends to take away from the hops and this is clearly a high end hopped IPA. I would let the hops shine and just go with base malt and about 8oz of Caramel for color and head retention.

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Old 01-30-2013, 04:22 PM   #8
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Quote:
Originally Posted by atreid View Post
That old comment was made by Bierhaus15... Let's burn him alive! Burn him alive I tell you!

lol... I tracked down that old post and it was an advice against using it for an English IPA.

His post was more developed than yours... Care to elaborate?
I've used it before and never noticed anything that was "vile sticky-sweet tasting".

Granted, in an IPA I would use the 10L Munich, but there's nothing wrong with the 20L.
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Old 01-30-2013, 04:32 PM   #9
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Quote:
Originally Posted by Jayhem View Post
30 minutes hops are a bit of a waste because they don't get fully utilized for bittering in 30 minutes
Half true... the latter half.

Quote:
Originally Posted by Jayhem View Post
and they contribute no flavor or aroma if boiled that long.
False... the former half.
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Old 01-30-2013, 04:41 PM   #10
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Just understand that the Munich 20L in that amount will detract from the typical IPA by giving you more malty sweetness in the beer. It doesnt make it wrong or out of style. If you enjoy that sweetness in your beer, then go for it.

As for the hops additions, you should look at putting more into the 15-5 minute range to give more taste/aroma. Those IBU's in that range dont seem to taste as bitter to me and really give your nose something to inhale deeply!! Once your nose loves the smell you are more likely to enjoy the beer.

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