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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > First recipe - spring IPA - looking for any feedback
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Old 03-22-2014, 04:33 PM   #11
Malty_Dog
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Ok, adding another lb of base malt to balance it out a little. Raised mash temp to 154. Slightly backed off on crystal. One thing is a fair amount of these IBUs are coming from BeerSmith based on a steep/whirlpool. I wonder how accurate those numbers are. Also, as far as bittering, I could pick up some Magnum and use the 0.5 oz of Simcoe somewhere else (whirlpool?)

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Old 03-22-2014, 08:13 PM   #12
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If Beersmith is considering the whirlpool in its total IBU numbers you should be in a good spot then. I have no experience with it though. Replacing the Simcoe bittering addition with Magnum is a great idea and I think tossing in more simcoe during the whirlpool or even dry hop would make a fantastic adjustment.

Now I want to brew another AIPA!! Haha. Happy brewing.
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Old 03-24-2014, 12:51 AM   #13
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Thanks Holter, I think I may have a final version ready to go for this coming Thursday. The Conan is going crazy on my stage 2 step up starter. Took away the FWH. Moved all Simcoe and Mosaic to the last 5 min or later. Hope the IBUs are OK...I think beginning the steep around 180-185 will keep them in check.

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Old 03-24-2014, 02:12 PM   #14
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Sounds like you've got it worked out. Should be an awesome beer using Conan.



I read through your original post again and saw your note about washing the yeast. Just something to consider trying some time - instead of 'washing' the yeast (pouring it into different vessels and letting stuff settle - I'm assuming this is what you meant, if not disregard the following), try just scooping some into a mason jar after you rack your beer off the primary cake. I do this often and it works great. Washing is more work and, personally, I think it gives you more of a chance for getting unwanted bugs/bacteria/whatever in your yeast by pouring it in and out of multiple vessels. That theory by the way, has not been scientifically researched or anything - it's just my opinion. Anyway, I just sanitize a big spoon and scoop out enough to fill a sanitized pint jar halfway. Then pop it in the frig for storage and when you want to use it, just let it set at room temp for a bit before pitching it straight into your wort. It's easy and it works well. Make sure to oxygenate the wort you're pitching into.

I know you weren't asking for opinions on re-using yeast, but I thought I'd throw it out there. Obviously take it or leave it as works best for you/your brew process.

Enjoy the brew man.

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Old 03-24-2014, 03:03 PM   #15
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Thanks NathPowe, I appreciate the feedback. As you can see I backed off a bit on the crystal based on your feedback. I don't want too much caramel in there, that's not the beer I'm looking for.

The yeast collecting method you describe would certainly be easier. I know folks pitch onto yeast cakes as it is, so this wouldn't be much different. I get a minimum of other trub in my fermenters because I aggressively strain my wort several times before going into fermenter. This is also my aeration process. So, in short, I think it would work well for me. Main thing will be to use a bucket as primary in order to be able to scoop the yeast. I'll be using a secondary for dryhopping in order to keep that yeast clean also, so I'm probably going to try your suggested method. Do you add sanitized/deoxygenated water to top up your mason jars?

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Old 03-24-2014, 05:19 PM   #16
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Right on Malty. I did see that you cut the crystal down so I'm glad I could provide a little input. Hopefully it comes out to your liking.

Regarding the yeast harvesting, I've always used bucket fermenters, so I forget that other people use carboys. So I guess what I should've said is that it's worth trying if it's convenient. I personally don't add any top-up water or anything to the jar. I just spoon some slurry in and put a lid on it.

I like this method because, come brewday, there's no yeast to hydrate or starter to mess with. Guess that's how I know the brewing honeymoon period is over for me - any task I can easily shorten or eliminate (even the simple ones) on brewday without affecting beer quality is a win for me.

Good luck on the brew.

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Old 04-03-2014, 02:11 AM   #17
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Updating cause I like to follow up. After 6 days in the fermenter I actually think she's pretty much done. I've never tested gravity this soon, but couldn't help myself with this one. Sitting at 1.011. Light-bodied but flavorful sample. Should be really nice and refreshing. That's what I wanted. Simcoe/Mosaic combination appears to be a good one.

Will dryhop after maybe 10 days in primary. Pitched a large starter of Conan (>1.5L) for just a medium gravity beer, I'm guessing that's why it finished so quick.

I might consider a little more crystal possibly next time, but honestly I really think this is going to give me the beer I was wanting to make. I should note that the somewhat high IBUs Beersmith was predicting do not come across as too much. Very approachable IPA. The whirlpool/steep is really a nice way to impart flavor without stinging bitterness IMO. Didn't start the whirlpool til about 185F. Will know better in several weeks. Thanks to Phil_Ozzy_Fer, rmyurick, NathPowe and Holter for their excellent feedback on this, my first recipe.

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Old 04-03-2014, 12:27 PM   #18
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Cheers man. 6 days sounds about right and I usually throw some dry hops in after 10 as well. Glad it's working out so far - post up a pic after you've got it all carbed up and poured in some glassware.

Enjoy.

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Old 05-02-2014, 01:21 AM   #19
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Followup for my helpful brewing friends out here. Sorry for the somewhat poor photo - I need to learn how to take good beer pictures. She really turned out to be the beer I was wanting to make. Light on the tongue, refreshing, citrusy, and well-made. The aroma hits you several inches from the glass before the first sip. Effervescent seems to be a fair word for it. The Conan imparted some faint peach and the grapefruit is definitely coming through from the Simcoe/Mosaic combo. Very clean finish with just a faint lingering bitterness. Its going to be great as the weather (finally) heats up. What's fun is this is my first recipe, and its one of a kind. Can't pick this up in the store, yet its tasty! Thanks again for all the help.

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