Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My first crack at formulating an IPA
Reply
 
LinkBack Thread Tools
Old 06-11-2010, 12:56 AM   #1
Drunken Monk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Chicago
Posts: 37
Default My first crack at formulating an IPA

So I'm pretty set on the grain bill. I'm not 100% on the hop additions. Does anyone have any suggestions. I'm going to brew this weekend.
Thanks for looking.

Pali's Pale Ale

Selected Style and BJCP Guidelines
14B-India Pale Ale(IPA)-American IPA

Minimum OG: 1.056 SG Maximum OG: 1.075 SG
Minimum FG: 1.010 SG Maximum FG: 1.018 SG
Minimum IBU: 40 IBU Maximum IBU: 70 IBU
Minimum Color: 14.7 EBC Maximum Color: 38.5 EBC


Recipe Overview
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.25 US gals
Volume At Pitching: 5.25 US gals
Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.047 SG
Expected OG: 1.060 SG
Expected FG: 1.014 SG
Apparent Attenuation: 76.5 %
Expected ABV: 6.2 %
Expected ABW: 4.9 %
Expected IBU 45.9 IBU
Expected Color 17.5 EBC
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 67 degF


Fermentables
US 2-Row Malt 10.00 lb 83.3 % In Mash/Steeped
German Munich Malt 0.75 lb 6.3 % In Mash/Steeped
US Caramel 40L Malt 0.75 lb 6.3 % In Mash/Steeped
German Wheat Malt 0.50 lb 4.2 % In Mash/Steeped


Hops
US Cascade 5.4 % 1.00 oz 60 Min From End
US Willamette 4.8 % 1.00 oz 60 Min From End
US Cascade 5.4 % 0.75 oz 10 Min From End
US Willamette 4.8 % 0.75 oz 10 Min From End
US Cascade 5.4 % 1.00 oz At turn off
US Willamette 4.8 % 1.00 oz At turn off
US Centennial 8.5 % 0.50 oz Dry-Hopped
US Cascade 4.5 % 0.50 oz Dry-Hopped


Other Ingredients
Irish Moss 1 Tbs In Boil


Yeast
White Labs WLP001-California Ale



Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out

__________________

A wise man once said: "Get it krunk!"

Drunken Monk is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 01:27 AM   #2
jlpred55
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 423
Liked 3 Times on 3 Posts
Likes Given: 1

Default

That looks great for a pale ale. If you want IPA jack up the finishing hops maybe another Ounce of willi and cascade. Overall though excellent first attempt IMO.

__________________

Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale

jlpred55 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 01:57 AM   #3
kzoobrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Kalamazoo
Posts: 33
Liked 1 Times on 1 Posts

Default

I like the grain bill but I would bump the IBU's up a bit. The 60 min additions seem solid but I may think about adding another later addition maybe @ 15. I am a huge advocate of late hopping. I see cenntenial in the dry hop, what about adding some to the boil? The higher AA% would boost some IBUs too.

__________________
kzoobrew is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 04:54 AM   #4
Drunken Monk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Chicago
Posts: 37
Default

The centennial is leftover from my last batch. I have plenty of Cascade and Willamette.

__________________

A wise man once said: "Get it krunk!"

Drunken Monk is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 04:40 PM   #5
oldschool
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: southern IN
Posts: 738
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I would really back off the crystal a little bit. I think 8oz max. I just don't think cara blends well with IPAs. if you want the color, add less of a darker crystal. Even if you add less than 8oz of some of the darker caras it will lend little flavor.

__________________
oldschool is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 07:21 PM   #6
ChickenSoop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Winnipeg
Posts: 198
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I know it's personal choice, but I like my IPA at about 60 IBU min. I like that bitter kick at the end of the taste. I like that totally clear uncomplicated easy crisp taste, then bam, the bitterness hits. I will be brewing a 100 IBU IPA this fall to see how bitter that is.

__________________
ChickenSoop is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 07:38 PM   #7
ksbrain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Mystic, CT
Posts: 1,018
Liked 11 Times on 11 Posts
Likes Given: 2

Default

I agree, an IPA could stand more IBU. At least 1:1 IBU:OG IMO. I think this could also benefit from more dry hops (Cascade) if you do up the IBU.

__________________
ksbrain is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 08:01 PM   #8
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Birmingham
Posts: 674
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I agree with everyone else. I say if you bump up the late additions by even .25oz for each hop, it will really add that extra that makes an IPA. Maybe one more oz at dry hop, but personally I enjoy the really big hop nose. Regardless of what I think, by looking at it I can tell it will be a fine beer.

__________________
Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
KyleWolf is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 08:48 PM   #9
Brew-boy
Feedback Score: 0 reviews
 
Brew-boy's Avatar
Recipes 
 
Join Date: May 2006
Location: Lapeer, Michigan
Posts: 2,415
Liked 13 Times on 10 Posts
Likes Given: 9

Default

I would also back down on the crystal.

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/
Brew-boy is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2010, 06:06 PM   #10
Drunken Monk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Chicago
Posts: 37
Default

I think I'm going to go with this:

10# 2-Row
1# Munich
.5# Crystal 40
.5# Wheat

1oz Cascade 5.4AA @ 60
1oz Willamette 4.8AA @60
1oz Cascade 5.4AA @10
1oz Willamette 4.8AA @10
1oz Cascade 5.4AA @0
1oz Willamette 4.8AA @0
1oz Cascade DryHop
.5oz Willamette DryHop
.5oz Centennial Dryhop

__________________

A wise man once said: "Get it krunk!"

Drunken Monk is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Formulating your own recipe...easier than you think. Matt Up North Recipes/Ingredients 4 05-30-2009 07:12 PM
To Crack or Not to Crack(TR Malted Barley) Sonnyjim All Grain & Partial Mash Brewing 2 02-02-2009 04:54 PM
Formulating a wit? sonetlumiere85 Recipes/Ingredients 6 04-09-2008 06:43 AM
Formulating REALLY big batches ronjer General Techniques 2 07-05-2007 12:19 PM
When formulating a new recipe, I... Chairman Cheyco General Techniques 11 10-14-2006 06:19 PM