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Old 01-06-2014, 04:35 PM   #1
interoma
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Default IPA Recipe (feedback wanted)

Hi this is my American IPA recipe. I would be really happy if you could give me some feedback on the recipe regarding the choice of the steeping grains and the hops. Thank you Guys!

IPA Pica
Added By: Interoma
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Boil Size: 6.3 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Original Gravity: 1.064 Final Gravity: 1.018 ABV (standard): 6.02% IBU (tinseth): 81.37 SRM (morey): 7.2


Fermentables

Amount Fermentable PPG °L Bill %

6.6 lb Liquid Malt Extract - Extra Light 37 2.5 65%
2.2 lb Liquid Malt Extract - Amber 35 10 21.7%

8.8 lb Total

Steeping Grains

Amount Fermentable PPG °L Bill %

0.45 lb German - Carapils 35 1.3 4.4%
0.9 lb United Kingdom - Crystal 15L 34 15 8.9%

Hops

Amount Variety Type AA Use Time IBU
0.7 oz Simcoe Leaf/Whole 12.7 Boil 60 min 28.07
0.7 oz Amarillo Leaf/Whole 8.6 Boil 15 min 9.43
0.5 oz Simcoe Leaf/Whole 12.7 Boil 15 min 9.95
0.5 oz Amarillo Leaf/Whole 8.6 Boil 10 min 4.92
0.5 oz Simcoe Leaf/Whole 12.7 Boil 10 min 7.27
0.7 oz Citra Pellet 11 Boil 10 min 9.7
0.5 oz Amarillo Leaf/Whole 8.6 Boil 5 min 2.71
0.5 oz Simcoe Leaf/Whole 12.7 Boil 5 min 4
0.7 oz Citra Pellet 11 Boil 5 min 5.33
0.5 oz Amarillo Leaf/Whole 8.6 Boil 0 min
0.5 oz Simcoe Leaf/Whole 12.7 Boil 0 min
0.7 oz Citra Pellet 11 Boil 0 min
0.7 oz Simcoe Leaf/Whole 12.7 Dry Hop 7 days
1.4 oz Citra Pellet 11 Dry Hop 7 days


Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
157 B cells required

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Old 01-06-2014, 07:23 PM   #2
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If I were you, here's what I'd do.

I'd drop the carapils, or at least drop it to .25 of a pound. I'm guessing you want it for head retention and body. You'll get both already from the crystal addition without adding more unfermentable sugars from the carapils.

As for hops, I've never bittered with Simcoe so I can't say anything about that. I love all the hops you've chosen, but I'd maybe take all your 10 and 5 min additions and move them to flameout and maybe a bit to the dryhop, and maybe your 15 min additions to 20 or 25. You'll get more of that big American IPA hop aroma that way, and you'll still have plenty of hop flavor.

Lastly, You may want to consider adding some corn sugar. You want the IPA to finish dry, and extracts have some unfermantable sugars that make that tricky. The corn sugar will help bring the Final Gravity down. You really want the IPA to finish out lower, say from 1.010 to 1.014.

Hope that helps! Your recipe looks good as is, these are just the changes I would make. Have fun and let us know how it turns out!

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Old 01-06-2014, 07:53 PM   #3
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It's way too much crystal/caramel malts, especially if you have amber extract. Light crystal is a bit too caramelly sweet for an IPA, in my opinion. I'd go with a darker crystal, and much less of it.

I'd do this instead:
8.8 pounds LME light or extra light or pale (or to an OG of 1.060)
.75 pound of crystal 40L

I like the hops.

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Old 01-07-2014, 01:10 AM   #4
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I like the hops. Not sure about bittering with Simcoe; I've heard (no experience) that you can get sone undesirable flavors. Try looking it up.

Drop the crystal to about 0.5 lbs + no carapils.

I'd add about 0.5 to 1.0 lbs of table sugar to help lower the fg.

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Old 01-07-2014, 03:22 AM   #5
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skip the crystal all together. your extract already has some. carapils can help you dry out which is good in an extract based IPA brewed with dry yeast.

you need more hops on your 60 minute addition. i count 50 IBU in flavor and 28 for bittering. i'm figuring this is a 1.070 OG beer i would shoot for 40 IBU for bittering and 3-4 ounces of hops in your 15/10/5. don't worry about where you end up for IBU's. your hop utilization is so focused in an IPA that you can just do a shot at 60 for bittering and pour on whatever you want for flavor/aroma.

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Old 01-07-2014, 04:33 AM   #6
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Carapils will not dry out a beer, it has the opposite effect (and it is also already in most extracts). Adding sugar will help dry it out though, as stated earlier, .5 to 1 lb is what I would use.

The hops look tasty. An IBU is an IBU, regardless of when you put the hops in the boil, so I wouldn't worry about shifting things to front-end load the bittering, you will reap the rewards of a bigger flavor and aroma punch with the hop schedule you have.

I would go with all light extract, half added at the beginning of the boil and half at flameout, and a half pound of C40 or C60 to get a little malt backbone.

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Old 01-07-2014, 11:10 AM   #7
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Hi Guys thanks for your feedback! Just one question when you suggest adding some table sugar should I add 0.5-1 lbs on top of the 8.8lbs of malt extract or should I reduce the extract lets say about 1.25lbs and add 1 lbs of sugar instead? thanks!

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Old 01-07-2014, 11:28 AM   #8
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Simcoe as a bittering hop is not bad, it is my favorite flavor/aroma especially combined with citra.

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Old 01-07-2014, 11:34 AM   #9
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Quote:
Originally Posted by interoma View Post
Hi Guys thanks for your feedback! Just one question when you suggest adding some table sugar should I add 0.5-1 lbs on top of the 8.8lbs of malt extract or should I reduce the extract lets say about 1.25lbs and add 1 lbs of sugar instead? thanks!
I'd try to get an OG of 1.065-1.070, so maybe cut some of the extract and replace it with the corn sugar, about 1 pound.
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Old 01-07-2014, 11:40 AM   #10
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Quote:
Originally Posted by Calder View Post
Not sure about bittering with Simcoe; I've heard (no experience) that you can get sone undesirable flavors.
Weyerbacher Double Simcoe IPA. All Simcoe. 99 points on ratebeer.
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