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Old 01-02-2010, 04:17 AM   #1
Tilldeath
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Default IPA recipe thoughts

So gonna do my first IPA, looking for something similar to Pizza Port's Hop-15. That being said I don't really want to use 15 types of hops and would like it to be under 50$ thoughts??

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Old 01-02-2010, 04:48 PM   #2
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Exract or All-Grain? If you're doing extract, there's no way you'll make an IPA like that without going well over $50.

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Old 01-02-2010, 05:05 PM   #3
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So I agree with above. Hard to get those prices down. That said, I have two comments.

1. If you don't want to use 15 types of hops then you will have a different beer and so you might as well look for a different recipe. There are a plethora of them up in the recipe section and depending on your tastes they range all over the board.

2. Might I suggest starting out with something simple for your first IPA so that you can get the basics down and then work your way into something more difficult. If I were you, I would start out with a recipe like this:

90% Base Malt
5% Caramel/Crystal Something or other (20L,60L, 120L, CaraMunich)
5% Flaked Oats (Quaker Quick Oats)

60min addition of a high alpha hop to get you about 60% of your wanted IBU's
20min addition of a Centennial/Chinook/Cascade/Willamette hop to about 15% of your IBU's
5min addition of same hop at 20min to get remainder of IBU's wanted
After two weeks of fermentation, dry hop for a week with an oz of whatever was your main hop

Ferment with US-05, 1056 or 001 for a clean beer.
That said, that is geared towards All Grain, but I am mostly sure that Edworts House IPA is similar to that and has an extract recipe somewhere in the mix, a couple pages in or so. The idea being though that it is a simple IPA, not too difficult to make and after a few times you will get a good idea of how to make a great beer. And honestly, you can use Centennial for the entire hop schedule in order to make it only one hop.

Good luck and let us know what you want to do.

PS... if you are doing partial mash, try this:

7.5lbs DME
.75lbs Crystal60L steeped

Same hop schedule and yeast
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Old 01-03-2010, 02:13 AM   #4
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So here's what I'm thinking, it will be extract.
3/4 lb. munich malt
1/4 lb. crystal 90
1/4 lb. carapils
6 lbs. light malt extract
hop schedule is
60 min 1 oz. chinook
30 min. 1 oz. chinook
15 min 2 oz. cascade
Not sure what yeast to use, I used 1028 before for a porter and it came out with a metallic taste, so I'm sketchey on it.
any thoughts?

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Old 01-03-2010, 05:23 PM   #5
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Quote:
Originally Posted by Tilldeath View Post
So here's what I'm thinking, it will be extract.
3/4 lb. munich malt
1/4 lb. crystal 90
1/4 lb. carapils
6 lbs. light malt extract
hop schedule is
60 min 1 oz. chinook
30 min. 1 oz. chinook
15 min 2 oz. cascade
Not sure what yeast to use, I used 1028 before for a porter and it came out with a metallic taste, so I'm sketchey on it.
any thoughts?
I'll echo what Matt said, S-05,Wyeast 1056 or WLP001 are ideal for an American IPA. You could use Notty, but I would go with any of the three above first.
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Old 01-03-2010, 06:15 PM   #6
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Cool, I have a packet of us-05 on hand so that will work great then. What are your thoughts about doubling the hops in this recipe? Would it be beneficial?

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Old 01-03-2010, 08:44 PM   #7
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You have to mash munich malt - you can't steep it.

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Old 01-03-2010, 10:27 PM   #8
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You might try one of the IPA kits that are out there for your first try at the style. Here are links to a couple of examples that are priced around $35-$40 (I haven't brewed either, but they sound yummy):
http://www.austinhomebrew.com/produc...roducts_id=264
http://www.midwestsupplies.com/produ...px?ProdID=6469

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Old 01-04-2010, 12:53 AM   #9
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Munich malt needs to be mashed, does that just mean I keep it at a certian temp fr a certian time? Where can I find a list of grains the must be mashed?

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Old 01-04-2010, 03:49 AM   #10
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Quote:
Originally Posted by Tilldeath View Post
Munich malt needs to be mashed, does that just mean I keep it at a certian temp fr a certian time? Where can I find a list of grains the must be mashed?
http://www.byo.com/stories/wizard/ar...-dme-mr-wizard

Basically, base malts need mashing (holding at 145-158 f) for an hour or so. Enzymes activate and convert the starches to maltose.

You can "steep" specialty grains to extract flavor and color to add to your extract base, but they don't really add fermentables to your wort.

So, yes you can hold your grains in the proper range in a steeping bag and do a "mini mash", then sparge and add to your extract based wort.
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