Need help designing an Imperial IPA recipe
So I am putting beer smith to work and designing an Imperial IPA recipe which will showcase the amarillo/simcoe combo with a little columbus thrown in the mix. Please let me know how my recipe looks and how I could improve it. Any thoughts on the specific hop schedule/mix would be greatly appreciated. Also, how do you guys feel about my adding 2 oz's of chocolate malt to this recipe in order to darken it up a bit?
Type: All Grain
Batch Size (fermenter): 6.00 gal
Est Original Gravity: 1.084
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 9.8 %
Bitterness: 109.7 IBUs
Est Color: 10.9 SRM
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.2 %
2 lbs Munich Malt (9.0 SRM) Grain 2 10.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.4 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.7 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 5 0.7 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 5.4 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 62.7 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 9.5 IBUs
1.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 9 14.5 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 10 11.4 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 11 3.8 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 12 5.8 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min Hop 13 0.8 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 14 1.3 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 15 -
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
It's a good recipe. Any changes would be minor. What temp are you mashing in at? I prefer the 7.5 to 8.4% abv range myself with a finish of 1.010 ish. When you get to 9-10%, the alcohol can become harsh and detract from the hop focus. Also for better hop focus, maybe lessen the Munich to 4-7% tops and use a lighter crystal malt. I personally wouldn't use the chocolate malt here for the sake of darkening the beer. It's a trivial thing. Seems to me that it should be about the hops, the drinkability, and the dryness.
For the hop schedule:
Cut the first Columbus addition in half. Add another small addition at 30 to create a more even, smooth bitterness. Work from there to get 100-130 IBUs by the end of the recipe. I prefer warm aroma hop stands to 1 minute (or even 5 minute) boil additions. I like the dryhop amount though.
Did you want more fruityness, citrus, pine, floral, or what? Your preference will depend on how you use the Amarillo, Columbus, and Simcoe late in the boil and the dryhop.
I figured I would mash at 150 to get the beer to be nice and dry/crisp (which will be helped by the dextrose addition). Or would 152 be a better number? I will omit the chocolate malt addition, I guess keeping the color pale is not a bad thing. Maybe drop the munich a little to drop the OG and sub the crystal 60L for some 20L. I am going for a more citrus/pine flavor with this one. More citrus but a little pine is definitely desired. Trying to stay away from the overly floral/fruity hop flavors with this one. How would you recommend I change the late additions/dryhop to go for that? Thanks for your continued help bobbrews! The other IPA you helped me create came out pretty damn good!:mug:
Those all sound like good things. But Amarillo can be quite floral and fruity whereas Simcoe has some fruity notes as well to go with the pine. Using both late usually results in fruity citrus.
1.00 oz Columbus - Boil 60 min
1.00 oz Columbus - Boil 30 min
2.00 oz Amarillo - Boil 15 min
1.00 oz Amarillo - Boil 10 min
1.00 oz Simcoe - Boil 5 min
2.00 oz Simcoe - Post-Boil Aroma Steep 30 min
1.00 oz Amarillo - Dryhop 7-10 days
1.00 oz Columbus - Dryhop 7-10 days
2.00 oz Simcoe - Dryhop 7-10 days
Edited to better suit your goals
Do you feel that the late addition here is enough? I am just used to adding at the 15, 10, 5 and flameout additions, but definitely willing to see how this works out regardless. Also, should I be adding some columbus during the later additions to get some of that pine aroma? or would that honestly not be needed. Lastly, are the post-boil aroma steep hops just thrown in at flameout? I have been really enjoying the benefits of a 30 minute hot steep at around 210-190 degrees. Definitely a necessary step for getting that quintessential American IPA mouth-feel and aroma.
I think you'll have a good IIPA regardless. The only difference is how well the different character(s) of these hops are portrayed. Sure, you could split them up at 1.5 oz. each among 15/10/5/0, but that won't trump something like 3 oz. at 15 and 3 oz. at 0. It will just provide a different character. I doubt you'll get much pine any way you divvy up the recipe. You could try focusing 75-100% on Simcoe late and in the dryhop. Simcoe needs a lot of help from hops like Apollo and Columbus otherwise. When it's mixed with a lot of Amarillo, things can get quite fruity. I guess could swap out 1 oz. Amarillo for Columbus, but it won't do a heck of a lot in the way of adding an overall pine taste. See edited advice above.
Alright, so this is what I came up with after your kind suggestions Bobbrews. However, this only puts me at 74 ibus and I am looking to break the 100 ibu barrier with this one. Any suggestions on how to do that and still accomplish what I am going for with the piney citrus feel? Thanks again bobbrews you are the man! :mug:
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.8 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 8.3 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.6 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 5.6 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 6 32.0 IBUs
1.00 oz Columbia [5.50 %] - Boil 30.0 min Hop 7 9.7 IBUs
2.00 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 19.3 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 9 7.1 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 5.9 IBUs
2.00 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.7% - 9.5 %
Bitterness: 74.0 IBUs
Est Color: 7.7 SRM
Plenty of breweries break the theoretical 100 IBU barrier with their IIPAs. I tend to prefer those to the ones that simply stop at 60 and call it a day. There is some truth to what you're saying, but it sounds like it's pointless feat in your eyes to brew this way. I can name a bunch of stellar beers that exceed 100 theoretical IBUs.
Cut the base malt by 1 lb. and lessen the corn sugar a bit.
So, the reality is that the 100 IBU "limit" isn't related at all to the amount of hops. And a 100+ IBU better (theoretically or not) will not necessarily have better flavor or aroma, and not more bitterness than a nicely made 80 IBU beer. But of course, some do. And it's not really related to the IBUs added for bittering, but instead the awesomely huge flavor and aroma hops.
My point is that a well made beer at 74 IBUs is perfectly fine, and the whole recipe needs to be considered and not just the theoretical IBUs.
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