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Old 01-30-2013, 03:34 PM   #1
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Default My Big IPA critique please

This will for a 5.2 gallon batch

IBU 67.5 projected

7.000 lb American 2-Row Pale Malt,
6.500 lb Simpsons - Maris Otter,
4.000 oz Caramel/Crystal Malt - 60L,

1 lb of corn sugar pre boil

0.300 oz Columbus into boil for 60.000 min.
0.300 oz Columbus into boil for 30.000 min.
0.500 oz Cascade into boil for 15.000 min.
2.000 tsp Yeast Nutrient into boil for 10.000 min.
1.000 tsp Irish Moss into boil for 10.000 min.
1.000 oz Centennial into boil for 10.000 min.
0.500 oz Centennial into boil for 5.000 min.
1.000 oz Columbus into boil for 5.000 min.
1.000 oz Cascade into boil for 5.000 min.

Irish Ale Ale yeast

Also, I considered doing a 90 min boil, but since I only have a 7.5 gallon pot, i'm afraid that I may boil off too much wort, so make it 60 instead.

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Old 02-04-2013, 11:56 PM   #2
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Any thoughts on this, I want it to be a pretty good IPA and decently hoppy.

I currently have Irish Red, Centennial Blonde, and Oatmeal Stout, and sitting in fermenters right now. I think my Big IPA, is going to be my next recipe in the next coming weeks. So just looking for comments on it.

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Old 02-05-2013, 12:01 AM   #3
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The grain bill is fine. I'd probably increase the late hops, for a bigger hoppier flavor. Say, something like this:


0.500 oz Columbus FWH (or up to 35- 40 IBUs with this addition)
1 oz columbus 15 minutes
1 oz centennial 10 minutes
1 oz cascade 5 minutes
1 oz centennial flame out
1 oz cascade flame out
dryhop 5-7 days with 2-3 oz of any of the above

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Old 02-05-2013, 02:35 PM   #4
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The grain bill is fine. I'd probably increase the late hops, for a bigger hoppier flavor. Say, something like this:


0.500 oz Columbus FWH (or up to 35- 40 IBUs with this addition)
1 oz columbus 15 minutes
1 oz centennial 10 minutes
1 oz cascade 5 minutes
1 oz centennial flame out
1 oz cascade flame out
dryhop 5-7 days with 2-3 oz of any of the above
Ok, I made a few changes and have this sitting at 70.6 IBU, this will change a little when i buy the hops, they may not be the exact same Alpha % that brewtarget has.

I have never dry hopped before. So how does this sound, let it ferment for 7 - 10 days, add 2 oz cascade to a carboy, and then siphon on top of that, and let it sit for 7 days?
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Old 02-05-2013, 03:03 PM   #5
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I like the recipe a lot, actually, your grain bill and hop varieties are right up my alley. But I agree with Yoop, moar hops late is never a bd thing with an IPA. I like to shoot for 50ish IBU with the bittering hops and then say F it late and go for 6+ (8-10 is more like it) ozs between 10 min and flameout/steep adds. Yay hops!

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Old 02-05-2013, 03:09 PM   #6
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Ok thanks, I'm going with the modifications I made, and then i'll dry hop with 2 oz for a week.

I'll probably brew this in a few weeks, I have way too many things going on right now, Irish Red in a carboy, Pino Grisio in a Carboy, Centennial Blonde in a bucket, Oatmeal Stout in a bucket. I really need to buy a 6g better bottle, and another bucket

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Old 02-05-2013, 03:10 PM   #7
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When I think of a "Big IPA" it's something American, beyond 1.070 OG, and heavy in malt character, IBUs, and total hops used. Something like Maharaja. Is that what you desire? If so, you should focus on large hop additions all around and add more complex malts to the grist.

If you want a longer boil, but are afraid your kettle is too small for a full 90 minutes, then settle on 75 minutes. Problem solved.

Corn sugar is typically added post-boil by the way. And if you want something more hop focused, use a clean Cali Ale yeast starter like WLP001 or WLP090. Irish Ale yeast is a bit out of place here.

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Old 02-05-2013, 03:12 PM   #8
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I use british yeasts in my IPA all the time. Irish ale is one of the cleaner strains from the Isles and not out of place for an IPA at all if you're going for something a tad sweeter and more ester-y.

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Old 02-05-2013, 03:14 PM   #9
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I'm not saying British yeast is out of place for an American IPA. Nothing wrong with using English ale yeasts like WLP002 or 007. But I feel that Irish ale yeast is a bit out of place. So is Scottish -- These are better in darker roastier ales with low American hop use and high characterful malt focus, such as stouts, porters, browns, reds, estery Scotch ales, and perhaps a darker, malt-forward International pale ale.

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Old 02-05-2013, 03:23 PM   #10
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How about Danstar Nottingham? I have a centennial blonde I could harvest yeast from in a few days if that's better? The reason I said Irish Ale, is that's what is sitting in my fridge harvested right now.

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