TimBrewz

Recipes 

Thought I would post this, as I had to locate the recipe through Brewing Network, and I assume a lot of you HBT brewers might be interested in one of the best IPAs (IMHO) out there.

**I ended up with better efficiency than the 73% used for this BeerTools recipe, and hit 1.073. I hydrated my grain as explained in BYO a couple months back and I think that improved my numbers. The lauter was certainly more clear and quick. Also, I used whole hops, the recipe was for pellets, so I tweaked a bit to hit the 92-93 IBU target.

Here is the 6 gallon recipe from the show:

West Coast IPA
14-B American IPA
Author: Jamil/Tasty/Green Flash-Can You Brew It
Date: 3/31/10

Size: 6.0 gal
Efficiency: 73.0% **
Attenuation: 80.0%
Calories: 230.17 kcal per 12.0 fl oz

Original Gravity: 1.069 (1.056 - 1.075)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 11.84 (6.0 - 15.0)
Alcohol: 7.31% (5.5% - 7.5%)
Bitterness: 93.2 (40.0 - 70.0)

Ingredients:
14.0 lb Great Western Pale Ale Malt
1.31 lb Carastan 30-37
1.31 lb Cara-Pils® Malt
.35 oz Simcoe (13.0%) - added during boil, boiled 90 min
0.25 oz Columbus (15.0%) - added during boil, boiled 60 min
0.25 oz Simcoe (13.0%) - added during boil, boiled 60 min
0.25 oz Simcoe (13.0%) - added during boil, boiled 30 min
0.25 oz Columbus (15.0%) - added during boil, boiled 30 min
0.8 oz Columbus (15.0%) - added during boil, boiled 15 min
0.8 oz Simcoe (13.0%) - added during boil, boiled 15.0 min
1.0 oz Cascade (7.2%) - added during boil, boiled 10.0 min
0.5 oz Simcoe (13.0%) - steeped after boil
0.5 oz Columbus (15.0%) - steeped after boil
0.5 oz Cascade (7.2%) - added dry to secondary fermenter
0.5 oz Centennial (10.0%) - added dry to secondary fermenter
0.5 oz Columbus (15.0%) - added dry to secondary fermenter
0.5 oz Simcoe (13.0%) - added dry to secondary fermenter
0.5 oz Amarillo (9.3%) - added dry to secondary fermenter
1 ea WYeast 1056 American Ale


Mash at 152
Mash out 168
Ferment with WLP 001/Wyeast 1056/US05 at 72F

My batch was brewed 4/3/10
4/4-fermenting well at 67f Smells great.

Results generated by BeerTools Pro 1.5.3

jgourd

Recipes 

I converted mine to a 5.5 gal batch size as follows:

I dry hopped for 7 days in the secondary and bottled with 4.5 oz. corn sugar. After 2 weeks, took a taste of a chilled bottle. Actually, I brought some to the AHA rally at the Abita Brewery last week. The beer was simply awesome. In a side-by-side test, I could tell a slight difference mainly in the hop aroma. Other than that, everything else is the same.

TimBrewz

Recipes 

I dry hopped for 7 days in the secondary and bottled with 4.5 oz. corn sugar. After 2 weeks, took a taste of a chilled bottle. Actually, I brought some to the AHA rally at the Abita Brewery last week. The beer was simply awesome. In a side-by-side test, I could tell a slight difference mainly in the hop aroma. Other than that, everything else is the same.[/QUOTE]

Very good to hear your great results! What was it about the aroma that was different?

jgourd

Recipes 

I think mostly it was that I found more of a Cascade aroma in mine versus more of a Simcoe/Columbus aroma in the original. I also found out something interesting recently. A "proper" pour (of course, this is subjective and probably mostly nonsense) involves pouring with the glass NOT tilted. So the beer crashes on the bottom, thereby releasing hop aromas and such (the bouquet). And it also takes away a bit of the carbonation (and most homebrews are slightly over-carbonated anyways, particularly after many months or years). If it foams too much, then just wait and continue the pour when it subsides. My first pour (when I initially tasted this beer and compared it to the original) was with the glass tilted until the very end. I have since tried the pour without tilting the glass and the aroma is different. There is much less Cascade there and more of what I smell in the original. So that was an interesting experiment!

TimBrewz

Recipes 

Yeah, pretty amazing the aroma released with a direct pour. The right glass can really affect it too. The tulip style glass does a nice job of focusing the hop aroma right to your nose.

TimBrewz

Recipes 

Well, mine is done and all I can say is FANTASTIC. Totally nailed it and the only difference I can detect is a slightly drier finish on my version-due most likely to the fact that I did not add the 1.31 lbs carapils as the recipe called for, I only had 8 oz.

Also, I added 1/2 the dry hops in the secondary for 1 week (whole hops), then put the other 1/2 in the keg, where they sit today. This is my new "big IPA" recipe.

Irrenarzt

Recipes 

It's not even a big IPA, but it comes off that way. I just killed my last pint off my keg last week. A fantastic IPA I must say.

__________________
In Queue: Sour Blonde, Kriek, DIPA, Wee Heavy, Dubbel, Double Nelson, Milk Stout

Fermenting/Crashing: Session Porter, BDG, Cream Ale, Cider, Munich Helles, Baltic Porter, Wheat Wine, Sour Quad, Apricot pLambic

Kegged/Bottled: Flanders Red, Hopped-Up Saison, Brett Saison, Bourbon Barrel Milk Stout, Bourbon Barrel-Aged on Montmorencies Quad, Tripel, Raspberry Melomel, Rye Barleywine

TimBrewz

Recipes 

Agreed! not a IIPA, but it sure seems like one with that over the top hop profile. A big enough IPA for me

Irrenarzt

Recipes 

I'll have to make it again soon.

__________________
In Queue: Sour Blonde, Kriek, DIPA, Wee Heavy, Dubbel, Double Nelson, Milk Stout

Fermenting/Crashing: Session Porter, BDG, Cream Ale, Cider, Munich Helles, Baltic Porter, Wheat Wine, Sour Quad, Apricot pLambic

Kegged/Bottled: Flanders Red, Hopped-Up Saison, Brett Saison, Bourbon Barrel Milk Stout, Bourbon Barrel-Aged on Montmorencies Quad, Tripel, Raspberry Melomel, Rye Barleywine

Pleepleus

Recipes 

Alright, I'm sold! Love every recipe from CYBI I've done so far, why not give this one a shot?