Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Resin-y IPA

Reply
 
LinkBack Thread Tools
Old 07-22-2012, 05:49 PM   #1
bjl110
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Chillicothe, Ohio
Posts: 386
Liked 3 Times on 3 Posts

Default Resin-y IPA

I've always been a fan of the resin/dank characteristics of some IPAs, and I wanted to try making one. Although I drink a lot of them, I've only brewed one IPA before, so I lack some experience here. Here's my shot:

9# 2row
2.5# Munich
1# sugar
4oz Special B
2oz Black Patent (for color)

I will mix two ounces each of Nugget, Chinook, and Columbus and add the following charges:

1oz @FWH
1oz @ 15
1oz @ 10
1oz @ 5
2oz DH

That gives me... OG 1.067, 60 IBU, 13 SRM

Look decent?

__________________
Fermenting/Aging:Williamette Pale
Bottled: BDSA, Brandon's Brown
On Deck: Birthday IIPA
Thinking About: Oak Aged Stout, BDSA
Oh Lisa, you and your stories. Bart is a vampire, beer kills braincells. Now let's all go back to that ...building...thingy...where our beds and TV...is. - Homer
bjl110 is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2012, 06:05 PM   #2
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Personally, I'd up the IBU and ditch the patent malt. I like to have a IBU:gravity point ratio of 1 or greater for IPA (you'd need ~67 IBU for a BU:GU ratio of one in that beer). Shoot for ~45-50 IBU from your FW add, and then keep the big late adds, shooting for around ~75-80 IBU total, or more if you want a ton of hops flavor and aroma. I really like your hop choices and the grain bill seems very nice, aside from the patent. The Special B will give you a nice color, and the simplified grain bill will help the hops shine.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
MaltnHops Likes This 
Reply With Quote Quick reply to this message
Old 07-22-2012, 07:12 PM   #3
MaltnHops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Chino, CA
Posts: 286
Liked 16 Times on 13 Posts
Likes Given: 4

Default

+1

__________________

Bottled: Udder Nonsense Milk Stout, Off Your Rocker Cider
Keg #1: Udder Nonsense Milk Stout
Keg #2: Explosive IPA
Keg #3: Explosive IPA
Keg #4: Nothing
Fermenting: Nothing
Next On Deck: Maibock?
Brewed in 2012: 65 gallons
Brewed in 2013: 55 gallons
Brewed in 2014: 25 gallons

MaltnHops is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2012, 09:23 PM   #4
bjl110
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Chillicothe, Ohio
Posts: 386
Liked 3 Times on 3 Posts

Default

Cool. I'm calculating my FWH as 20 min additions, is that how it is done? So, I think I'll just up the FWH to 2 oz. That will put me at 44 IBUs for the FWH and 81 IBUs overall.

I did want this to be darker though, around 12-13 SRM. Is there a way to accomplish that without the patent? Belgian debittered or up the Special B? Not like it is the end of the world if it is 9 SRM anyway though.

__________________
Fermenting/Aging:Williamette Pale
Bottled: BDSA, Brandon's Brown
On Deck: Birthday IIPA
Thinking About: Oak Aged Stout, BDSA
Oh Lisa, you and your stories. Bart is a vampire, beer kills braincells. Now let's all go back to that ...building...thingy...where our beds and TV...is. - Homer
bjl110 is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2012, 09:28 PM   #5
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Yeah, you could get away with upping the Special B a bit, although I'd definitely keep it under ~7% of the total grain bill. 44 IBU from your FW add will give the beer a nice bitterness without being over the top and it leaves a lot of room for late hopping to get to ~80 IBU. You could also do a big knockout addition for bigger hop aroma without affecting the bitterness too much. I really like the 0 min addition that get's steeped for 10-20 mins in a pungent IPA.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 02:40 AM   #6
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,391
Liked 83 Times on 77 Posts
Likes Given: 4

Default

I just brewed something verrrrrry similar. I used simcoe instead of nugget (although reading your recipe makes me wish I'd done what you did) and 8oz Special B. My partially carbonated sample was promising.

Since the Special B is your only caramel malt, I would up it a little, even though I'm generally anti-caramel. Depending on how dry you want your final product, you could replace the sugar with more Munich; I think a little extra maltiness and body might enhance the resiny/dank aspect.

__________________
kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 01:52 PM   #7
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 281 Times on 242 Posts
Likes Given: 18

Default

I wouldn't use more than 7% Light Munich and Sugar each. Nix the Special B and Black Patent; roasty & toasty doesn't mesh well with resiny & dank. Add some carapils and/or wheat for body. Maybe 2-3% crystal. Mash around 151 F.

Skip the FWH and go with traditional bittering. Use pellets. When I think dank and resiny, I don't think smooth bitterness. I want a little bite to mesh with the edgy character of the IPA. Russian Rivver would never FWH Elder or Younger. You don't have to bitter them as much as these beers, but try to apply the same concept.

Go with Apollo, Summit, and Columbus on the hops. Those are your resiny monsters. Nugget could be used as a post boil aroma steep to bring some stone fruit and herbal traits to the party without erasing the dank main character profile. Chinook gives you more grapefruit than anything else... It's almost like Centennial and Columbus mixed.

Double up on the 15 minute addition. Move 10 to 7, and 5 to 0. Double up on those two additions also.

Dryhop with another ounce or two for 5-8 days. Use a clean American Ale yeast starter.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 07:52 PM   #8
jmich24
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Saginaw, Michigan
Posts: 114
Liked 7 Times on 7 Posts
Likes Given: 12

Default

I recently brewed a "Session" IPA. Expecting to get very resin-y notes.

4% ABV
Zero Crystal Malt!!

Two Row and a touch of Carapils and Sugar.

Simcoe and Columbus

Grain to keg in 14 days

__________________

Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)

Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.

Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

jmich24 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
Hop resin "hash" for dry hopping? TimBrewz Recipes/Ingredients 3 09-14-2009 02:24 AM