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***Yooper*** · 05-10-2009, 01:21 PM

I want to brew today, and I have a need for some hops. What do you guys think of something like this:

11 pounds US two-row
1 pound Crystal 10L
.75 pound Munich malt
.25 pound Crystal 40L

1.25 Centennial (FWH)
1.00 ounce centennial (10 minutes)
1.00 ounce Simcoe (5 minutes)
1.00 ounce Amarillo (0 minutes)

Neutral dry yeast- probably S-05. Mash low at 149-150, to get full attenuation.
Simple, but hoppy?

KingBrianI · 05-10-2009, 01:26 PM

Looks good, on the hig side of the scale with crystal it seems. Nice hop combo, I just used the same three on an IPA I brewed yesterday and the smell of the wort was amazing. If you've got enough, you might want to consider using simcoe for your FWH addition. It has the lowes cohumulone of the three hops you're using and would provide a smoother bitterness. It may not ne significant enough to be noticable though so your original recipe would probably be awesome.

***Yooper*** · 05-10-2009, 01:30 PM

yeah, I've never used that much Crystal before. I have to go check and see what I have- if I don't have crystal 10L, then I may just use .50 pound of Crystal 20L instead.

I do have plenty of simcoe, so I may want to FWH with it. I will wait to see if it's going to be dryhopped. Thanks for the input!

**AnOldUR** · 05-10-2009, 01:49 PM

The only thing I would do is swap the amounts of Munich and Crystal 10L.

Hope you have some brew assistants on this Mother's Day morning!

KingBrianI · 05-10-2009, 01:50 PM

yeah, I remember you saying several times in the past that you didn't like a lot of crystal in your IPAs and preferred them dry. I thought maybe you were trying something new to go along with the new name though!

wildwest450 · 05-10-2009, 02:02 PM

I would go 1 to 1.5#'s on the munich and skip the 10l altogether. And I wouldn't fwh the centennial. Who want's smooth bitterness in an IPA?

I am not a fan of the fwh.

***Yooper*** · 05-10-2009, 02:13 PM

Well, I ended up making a few changes- thanks! I kept the Munich the same, but didn't have any crystal 10L anyway. I did have crystal 20L, but thought one pound of crystal combos would be good, so used .75 pound of it. I decided to drop the centennial to 60 minutes and to 1 ounce (thanks wildwest) and go ahead and use .25 ounce of simcoe for FWH. I had a stray .25 ounce waiting to be used. So, the final recipe came out to be:

11 pounds US two-row
.75 pound Crystal 20L
.75 pound Munich malt
.25 pound Crystal 40L

.25 Simcoe (FWH)
1.00 Centennial (60 minutes)
1.00 ounce centennial (10 minutes)
1.00 ounce Simcoe (5 minutes)
1.00 ounce Amarillo (0 minutes)

Better? Or just different?

should be OG of about 1.067, and IBUs at 59.

**Doog_Si_Reeb** · 05-10-2009, 05:12 PM

I've been wanting to brew an IPA for a while. I've never brewed one before.

The hops you have listed there are the same varieties I have sitting in my freezer. I think I may give this one a try as well. I may have to special order a few packs of US-05 from my LHBS since that is reportedly one of the best strains for American IPAs.

***Yooper*** · 05-10-2009, 05:24 PM

Quote:

Originally Posted by Doog_Si_Reeb

I've been wanting to brew an IPA for a while. I've never brewed one before.

The hops you have listed there are the same varieties I have sitting in my freezer. I think I may give this one a try as well. I may have to special order a few packs of US-05 from my LHBS since that is reportedly one of the best strains for American IPAs.

I LOVE s-05 for IPAs, but have also really liked Nottingham if it's fermented really low (like 60-62 degrees). For liquid yeast, I've really liked Pacific ale yeast, WLP001, and Wyeast 1056 in IPAs.

For some reason, my efficiency was terrible today, so this beer may be more bitter than planned! I'm going to try to boil it down a bit, to see if that will increase my OG somewhat before I start the hopping.

PseudoChef · 05-10-2009, 07:06 PM

I used to have firm thoughts on overly crystal IPAs and APAs, but from my experiences now I don't think excessive amounts of low Lovibond crystals are terrible in IPAs. I believe that you can do better controlling fermentability with your mash temp (150-151) and yeast and still wind up with a dry beer that still has the necessary body to balance the hop load out.

I did a pale that was like 97% pale and 3% crystal, mashed normal at 154 and with S-05 and it just seemed too dry. I then did an IPA (not the best experiment since there were two different styles, but you get my jist) that had 10% of crystal 20, I think, along with some carapils and mashing lower at 151 and using the same S-05, it was nice and dry (1.009, I think) but still retained the sweetness and body of the crystal to balance things out. It was much better than a watery APA that was just too bitter.

Just my $0.02