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Old 04-24-2012, 03:36 AM   #1
wakeuphicks
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Default Ruination IPA ideas?

Plan on making my 3rd attempt at brewing this week (first 2 turned out pretty well) and have decided make an IPA, kind of using Stone Ruination IPA as my base recipe. I'm looking to make a really full bodied IPA though...any ideas on changes to make/additions to make the ruination ipa have more body/malt influence??
Again, I'm a noob so my brewing knowledge is pretty limited. Im making a 5 gal batch partial boil using extract w/ grains and plan on dry hopping in secondary.
Thanks in advance guys.
This is the clone recipe im using as my base btw:

Ruination IPA clone
(Stone Brewing Company)
(5 gallons/19 L)
OG = 1.075 FG = 1.010
IBU = 100+ SRM = 6 ABV =7.7%


6.6 lbs. (3 kg)Northwestern gold (light) malt extract syrup
2.0 lbs. (0.9 kg) Northwestern gold (light) dry malt extract
1.0 lb. (0.45 kg) Briess 2-row malt
1 lb. (0.45 kg) Briess crystal malt (1 5 "L)
1 tsp. lrish moss (60 minutes)

36.0 AAU Magnum hops (bittering hop)
(2.25 oz./64 g of 16.0% alpha acids)
15.7 AAU Centennial hops (aroma/finishing hop)
(1 .5 oz./43 g ot 10.5%o alpha acid)
21.0 AAU Centennial hops (2.0 oz./56 g of 10.5% alpha acid)

White Labs WLPOOl(California Ale) yeast
or Wyeast 1056 (American Ale) yeast
0.75 cup of corn sugar (for priming)

Step-by-step
Steep the 2 crushed grains in 3 gallons (1 1.4 L) of water at 149 'F (65 'C) for 30 minutes. Remove grains from wort, add Magnum hops, malt syrup and bring to a boil. Add lrish moss and boil for 60 minutes. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes.
Add wort to 2 gallons (7.6 L) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 L). Cool the wod to 75'F (24 oC), aerate the beer and pitch yeast. Allow the beer to cool over the next few hours to 68 'F (20 'C) and hold at this temperature until the yeast has finished fermentation. Add last addition of Centennial hops for dry hopping. Dry hop for 3 lo 5 days, then bottle your beer, carbonate and enjoy!

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Old 04-24-2012, 03:41 AM   #2
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1) depending on the extract you use, it may provide more body on its own.
2) Maybe something like steep some carapils in place of some of the DME.

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Old 04-24-2012, 04:09 AM   #3
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Quote:
Originally Posted by BrewKnurd View Post
1) depending on the extract you use, it may provide more body on its own.
2) Maybe something like steep some carapils in place of some of the DME.
OK well i posted the wrong recipe, but it should now be correct in the orignal post with more details about the extracts.
If i used like 0.25 lbs of the carapils malt, how much of the malt extract should i take out? roughly the same?
thanks.
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Old 04-24-2012, 10:34 AM   #4
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you can use 0.6 lbs of DME per lb of grain and 0.8 lbs of LME per lb of grain as guidelines for swapping extract for grain. So that would come out to .15 lb of DME. But honestly, I don't think I'd even fuss with it if you're going to add .25 lb. that's going to add less than 2 points to your OG, so I wouldn't bother with adjusting the DME if its already measured out.

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Old 04-24-2012, 10:54 AM   #5
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Maltodextrin will add body. You basically want to look to add something with dextrose in it which is unfermentable and will therefore add body. there are probably certain grains that have more dextrose and less maltose available for conversion, but my new to this myself so can't really help you there. Some searching might help on that front. If you're doing extract though, Maltodextrin would probably be the easiest. You can just add it to the book, something like 8 oz for a 5 gallon batch.

Also, your recipe calls for 2 row, which had to be mashed. Hope you are aware of that before trying this brew.

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Old 04-24-2012, 10:57 AM   #6
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Sorry, doing this on my phone and autocorrect got me. Don't know how to edit from my phone either (doh). Meant to write add it to your boil not add it to your book.

Cheers!

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Old 04-24-2012, 01:01 PM   #7
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Quote:
Originally Posted by BPal75 View Post
You basically want to look to add something with dextrose in it which is unfermentable and will therefore add body. there are probably certain grains that have more dextrose and less maltose available for conversion, but my new to this myself so can't really help you there.
You are confusing dextrins and dextrose. Dextrose is most definitely fermentable. If you add "corn sugar" at bottling, you are adding dextrose.
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Old 04-24-2012, 01:45 PM   #8
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Oh! Thanks for the correction. I think my original point however that adding Maltodextrin might work for you, as that is mostly if not wholly unfermentable and is commonly used to add body or "mouthfeel" to low malt beers.

Good luck!

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Old 04-24-2012, 01:59 PM   #9
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That recipe looks pretty "thick" already with the crystal malt and the extract.

I would ditch the one pound of two-row as it's not doing anything in there and just steep the crystal. You'd have to do a mash with the two-row and change your volume and so on. I'd just leave out the two-row.

I'm sure you know this, but you don't boil Irish moss for 60 minutes. It goes in with about 15 minutes left in the boil.

I'd change the hopping a bit. I like more hops additions for a hoppy beer. I'd do somethiing more like this;

1.5 oz Magnum hops 60 minutes
1 oz centennial 15 minutes
1 oz centennial 10 minutes
1 oz centennial 5 minutes
1 oz centennial 0 minutes
Dryhop with centennial

I would NOT add anything like maltodextrine to this. It might be pretty thick as is, and you could always add it later if you don't think it's full bodied enough.

Also, consider adding much of the extract near or at the end of the boil. That much extract in 3 gallons of wort will darken and taste like "cooked extract". Add the dry extract at the beginning of the boil, and save the liquid extract to stir in at the end. That will help with hops utilization, and keeping a fresher taste in the finished beer.

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Old 04-24-2012, 04:46 PM   #10
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Ruination uses magnum? I thought it was 100% centennial... Not that the bittering hop really matters all that wildly when you try to push IBU's this hard.

Not that this anything of a huge matter but you may want to try to add 1/2 oz -1 oz of WHOLE LEAF centennial hops into your steeping bag with the grains. While this is not exactly like a mash hop it should help add some extra "punch" . Worth a try if you can source the hops cheap.

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