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Old 12-11-2012, 12:09 AM   #1
BigHead33
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Default Trying to Build an IPA Recipe. Need Feedback

I have been brewing for a couple years. I have recently switched to all grain and I have been brewing mainly kits and copied recipes. I would like to start focusing mainly on brewing IPA's because I love them so much. I'd like to start attempting to formulate my own recipe of an American IPA with a good amount of hop influence to it. This is what I've come up with so far, anybody feel free to give any advice/opinion. Thanks

10 Gallon Batch
Grains to be purchased from Midwest

21 lbs Briess Pale Malt 3.2-3.6 L
2.5 lbs Briess Caramel 20 L
.5 lb Briess Munich Malt 10 L
4oz Simcow 11.9% 90 minutes
2oz Chinook 11.5% 15 minutes
2.5oz Cascade Dry Hop
White Labs California Ale

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Old 12-11-2012, 12:54 AM   #2
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Grains look good. I'd break up your late additions a bit. Do like and maybe add some depending on the flavor profile you want.

1 ounce at 15
.5 at 10
.5 at 5

Most of your flavor is going to come from the end of the boil and aroma from flame out and dry hops.

minimum 2 ounces in the dry hop.
Use a nice clean finishing yeast so your hops can really shine :-)
This is just my general practice with IPA's

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Old 12-11-2012, 12:56 AM   #3
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If it was me, I'd use the Chinook for the bittering at 90min and save the Simcoe for 5 minutes or less in the boil. Just my 2 cents. Simcoe, for me, is a much better flavoring/aroma hop than to waste on using it for bittering.

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Old 12-11-2012, 01:46 AM   #4
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IMO, you need more hops later in the boil. I just did a 5 gallon batch with about 5.5 oz's...

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Old 12-11-2012, 01:55 AM   #5
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Agreed Simcoe is too delicous (and expensive) to use for bittering. I keep some Warrior or Apollo around to use for bittering.

I like to use a clean high alpha for bittering..then load up on 20 mins and under and dry hop

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Old 12-11-2012, 02:14 AM   #6
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I'd change it up a bit, but it's a good start.

I'd use a neutral hop for bittering, and increase the flavor and aroma hops. I'd also cut some of the crystal malt and increase the Munich malt for malt "backbone" without extra sweetness.

I'd do something more like this:

21 lbs Briess Pale Malt 3.2-3.6 L
1.5 lbs Briess Caramel 20 L
3.5 lb Briess Munich Malt 10 L
1-2 oz bittering hops (magnum, galena, etc, a neutral hop) to get to 45 IBUs with this addition
2 oz simcoe 20 minutes
2 oz chinook 10 minutes
2 oz cascade 5 minutes
1 oz simcoe flame out
1 oz cascade flame out
1 oz chinook flame out

Dry hop with any of those three, 4 oz total, for 5-7 days.

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Old 12-11-2012, 02:37 AM   #7
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I'll also echo...

Cut back the crystal, way way too much. Take the 2 row back, and up the munich for some more malt body.

I'd bitter with something neutral, but if you like Chinook, it's a good one to do so with.

Add at 60 minutes, and then add at 15 and on down for the late additions. Add a bunch at flame out, and dry hop it to death.

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Old 12-11-2012, 02:48 AM   #8
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If you like a somewhat sweeter IPA (and some people do) I don't think you are over the top on crystal. If you don't though, you should cut it back. Munich needs more. I would totally drink Yooper's listed recipe.

Also, don't know where you are at as far as researching recipe building but I like Ray Daniel's Designing Great Beers. It's what got me started. And there is that new IPA book out there. I haven't read it but would assume it talks about formulating IPA recipes. Just something to think about.

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Old 12-11-2012, 02:56 AM   #9
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Thanks for the input guys. If I go with only 1 to 2 oz for 90 mins will that give me enough bittering quality? I'm looking to create a nice hoppy IPA

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Old 12-11-2012, 03:02 AM   #10
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Yeah Yooper's recipe sounds pretty damn good. I dont like a sweet IPA so I will cut back on the caramel. I have already read the new IPA book. It doesnt go much into the designing of an IPA recipe, but has some guidelines. I'll have to get the other book you mentioned. Thanks

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