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Old 01-20-2013, 05:42 PM   #1
Brian4x4
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Default Trying to make my own Cascade IPA recipe need help.

Hi All,

I have a lb of cascade hops and I wanted to try and make a recipe that uses just them to see how it turns out.

I been messing with Beersmith2 and I have never really used it before.
I came up with this recipe and would like to know thoughts?

I want to use some Crystal malt and Amber malt I made using 2-row as well.
This SW is cool, but I am not sure if the beer will turn out good or gross. lol

See anything that I should tweak or ditch or change?

For ingredients I have
Briess 2 row
Amber malt
Crystal malt
I have lots of types of hops but wanted to try a all Cascade.
But I do have (Citra, Amarillo, Warrior, Simcoe) on hand.








Any thoughts on how this beer would come out?

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Old 01-20-2013, 05:49 PM   #2
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It's really hard to see, but it looks like way too much amber malt. In my DFH clone, I use 6 ounces, with 13 pounds of two-row, and I can taste it! It's definitely prominent. It's too much crystal malt, also. Try to use no more than 5% in an IPA, unless you love a sweet finishing IPA (some do, I think).

A simple grainbill, like this, would probably work great.:
12 pounds two-row
.75 pound crystal
1 pound corn sugar (if using)
.25 pound amber malt (if using)

I can't see the timing of the hops, but I'd go with something like this:

Bittering hops 60 minutes (or FWH) to 30-35 IBUs or so with that addition.
1 oz cascade 15 minutes
1 oz cascade 5 minutes
1 oz cascade 0 minutes
Dryhop with 2 ounces of cascade.

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Old 01-20-2013, 06:24 PM   #3
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thanks! I made a few DFH beers and the 90min calls for 16.5lb 2 row and 1.5lb amber. it was soo good.

here I copied and pasted recipe it does not come out right thats why I did screen shots. i can see they are small..

I had put 1.5lb of amber and 1.5 lb crystal. I see what you mean it says 10% so maybe I should back off each of those like you said...
thanks

Brian's Cascade IPA
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.55 gal Est Mash Efficiency 83.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.3 %
1 lbs 8.0 oz Amber Malt (22.0 SRM) Grain 2 10.0 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.7 %
2.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 28.8 IBUs
1.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 6 16.6 IBUs
1.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 10.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 4.3 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.066 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 60.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 10.2 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 15 lbs
Sparge Water: -0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.94 qt of water at 163.4 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

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Old 01-20-2013, 06:27 PM   #4
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I think it depends on taste. I would find 10% crystal malt cloying in an IPA, and 10% amber malt would be way too biscuity/bitter and dry on the swallow for me.

If you like that much, then no worries!

Whitbread ale yeast is a very unusual choice for an American IPA.

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Old 01-20-2013, 06:30 PM   #5
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so this is what you said wrapped up into beersmith.


Brian's Cascade IPA2
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.55 gal Est Mash Efficiency 83.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.4 %
4.0 oz Amber Malt (22.0 SRM) Grain 3 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.1 %
2.25 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 33.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 43.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.65 qt of water at 163.1 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

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Old 01-20-2013, 06:32 PM   #6
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yeah just tossed that in there for the yeast. what would you recommend?

I used whitbread once and it was pretty good beer.

thanks

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Old 01-20-2013, 06:33 PM   #7
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Also, 156F would be a really high mash temp for an IPA. If you're really looking to make a beer that is a showcase for the hops, I'd recommend something like 150-152, and as Yooper said, less crystal and amber. You won't make a bad beer by any means, but it might not be as clearly cascade-y as you may be looking for. My .02.

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Old 01-20-2013, 06:36 PM   #8
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Quote:
Originally Posted by treehousebrewing View Post
Also, 156F would be a really high mash temp for an IPA. If you're really looking to make a beer that is a showcase for the hops, I'd recommend something like 150-152, and as Yooper said, less crystal and amber. You won't make a bad beer by any means, but it might not be as clearly cascade-y as you may be looking for. My .02.
I hear you. Well my thought behind using them was I just made them as well so I wanted to try them. but hmmm you got me thinking.

Any idea of a good type of beer I could use to try out those malts? lol

I don't really make my own recipes usually just go by whats online. Just trying to experiment..

thanks guys.
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Old 01-20-2013, 06:43 PM   #9
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Try using safale S-05 (American) or S-04 (english) yeasts. The American is a clean, neutral yeast, while the S-04 is more prominent and will add some fruity esters. If you're looking to showcase the Cascade hops, I'd go with the S-05, but I personally prefer the english yeast as it adds more complexity.

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Old 01-20-2013, 06:56 PM   #10
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Quote:
Originally Posted by Brian4x4 View Post
so this is what you said wrapped up into beersmith.


Brian's Cascade IPA2
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.55 gal Est Mash Efficiency 83.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.4 %
4.0 oz Amber Malt (22.0 SRM) Grain 3 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.1 %
2.25 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 33.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 43.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.65 qt of water at 163.1 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith
Oh, I would definitely drink the heck out of that!

Looking at the whole thing, though, I'd bump up the 60 minutes to FWH and to 2.5 ounces to make sure it's got enough bittering.

I'd also mash at 152, and use an American ale yeast. If you want to use a British strain, Wyeast 1335 is a good one for an IPA as it still finishes nice and dry, and ultra clear, with a nice malt note and no weird fruity esters.
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