New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > IPA Thoughts




Reply
 
LinkBack Thread Tools Display Modes
Old 10-31-2012, 04:40 AM   #1
cnest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Phoenix, AZ
Posts: 9
Likes Given: 1

Default IPA Thoughts

I just opened the first IPA I brewed. Not bad, but it tastes like something is missing. I was hoping it would be a bit more hoppy and I'm not sure if the beer needs more time conditioning in the bottle or fermenters (next time) or if I need to tweak the recipe. So, your thoughts would be appreciated!

Here's the recipe:

Quote:
Grains & Adjuncts
Amount Percentage Name Time Gravity
0.50 lbs 5.88 % Caramel/Crystal Malt - 20L 30 mins 1.035
0.50 lbs 5.88 % Caramel/Crystal Malt - 40L 30 mins 1.034
0.50 lbs 5.88 % Victory Malt 30 mins 1.034
7.00 lbs 82.35 % Light Dry Extract 60 mins 1.044

Hops
Amount IBU's Name Time AA %
1.50 ozs 47.80 Centennial 60 mins 10.00
1.00 ozs 8.70 Cascade 15 mins 5.50
1.00 ozs Cascade 5 days 5.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg English Ale White Labs 0002
With respect to fermentation, the IPA was in primary for seven days. On day five, I did the dry hop. Bottled on day eight using a little over 2/3 cup of table sugar.

So, did I bottle too quickly? Drink too quickly? What tweaks to the schedule or recipe could I make to have a crisper, more hoppy IPA?

Thanks for your responses. Take two of this brew will be my next batch in a few weeks!


__________________
cnest is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 04:48 AM   #2
bbrim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Lincoln, Nebraska
Posts: 707
Liked 17 Times on 15 Posts
Likes Given: 2

Default

You could use significantly more late hops. I just brewed one with 6 oz in the last 15 min. Also blending two or three hops at the end of the boil help me get more flavor. Maybe try 1.5oz at 15 min, 1.5 oz at 5 min and dry hop with 1-2 oz to get big hop flavor.
I think you were too fast in primary. I typically run three weeks to give my yeast enough time to do all their business.



__________________
bbrim is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 04:54 AM   #3
Fat_Bastard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: central coast, california
Posts: 301
Liked 6 Times on 4 Posts
Likes Given: 2

Default

you could try cutting your 60 minute hops down and adding more from 20 minutes to flame out to get your ibu's up.the upside is more flavor and aroma,the downside is you have to use more hops.also try dry hopping with at least 3 ounces of hops for 3 to 7 days.Lastly you might want to use a more neutral yeast like wlp 001.

__________________
Fat_Bastard is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 05:33 AM   #4
treehousebrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 75
Liked 6 Times on 6 Posts

Default

Yeah, I'd say also reduce your crystal by a good bit. A pound seems like a lot to me. Cut it in half maybe? Try drying out the finish by replacing some of the base malt extract with sugar (sucrose), maybe like 8 oz-1 lb. you will definitely need more hops. Try 2 oz at flameout and steep it for 10-20 minutes before cooling. Then, as above post said, dry hop with at least 2-3 oz.

__________________
treehousebrewing is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 01:41 PM   #5
Xpertskir
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 1,935
Liked 346 Times on 235 Posts
Likes Given: 21

Default

Use half the amount of crystal, increase your late hop additions(4 oz plus in the last 15 min), increase your dry hops(3oz plus) and be more patient with your fermenting.

IMO an IPA ferm schedule should look like this. 30 days in primary add dry hops at day 20 for 10 days total of dry hopping. Then bottle or keg. Dry hopping for 2 days will not do much. Also, I dont bottle but many on here do not think of table sugar as a good priming option.

__________________
Xpertskir is online now
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 02:32 PM   #6
cnest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Phoenix, AZ
Posts: 9
Likes Given: 1

Default

Thanks for the ideas!

Xpertskir, the table sugar was a last ditch option. My son knocked over by corn sugar and I had no access to the store to get more. Had to use what I had on hand and table sugar was it!



__________________
cnest is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Your Thoughts Please brettwasbtd Label Display & Discussion 5 11-18-2012 12:18 PM
FG thoughts... Pugs13 General Techniques 7 09-30-2012 02:10 PM
Thoughts? titletowngirl Beginners Beer Brewing Forum 8 05-07-2012 09:12 PM
Need some thoughts... Bigapinnc Bottling/Kegging 13 01-28-2012 01:17 AM