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Old 07-22-2012, 06:52 PM   #1
EA18Brewer
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Default First IPA recipe

Hey guys, this is my first recipe so give me your wisdom.

Intruder IPA

1lbs Breiss Caramel 40 (155 deg for 30 min)
7# Light LME
1# Pils extra light DME

1oz Galena 60 min
2oz Galena 50 min
2oz Challenger 30 min
1oz Irish Moss 15 minutes
1oz whole leaf Citra Dry hop in secondary

Yeast: Wyeast 1272 prepared as a 650ml starter with 1/2 cup DME

I just put this in the primary yesterday and it is bubbling like mad. OG was 1.065 calibrated. I will be using DME for bottling. What do you all think?

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Old 07-22-2012, 07:07 PM   #2
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Quote:
Originally Posted by EA18Brewer
Hey guys, this is my first recipe so give me your wisdom.

Intruder IPA

1lbs Breiss Caramel 40 (155 deg for 30 min)
7# Light LME
1# Pils extra light DME

1oz Galena 60 min
2oz Galena 50 min
2oz Challenger 30 min
1oz Irish Moss 15 minutes
1oz whole leaf Citra Dry hop in secondary

Yeast: Wyeast 1272 prepared as a 650ml starter with 1/2 cup DME

I just put this in the primary yesterday and it is bubbling like mad. OG was 1.065 calibrated. I will be using DME for bottling. What do you all think?
I'd adjust your hop additions to:

.5 oz Galena 60 min
.5 oz Galena 20 min
.5 oz Challenger 20 min
1oz Irish Moss 15 minutes
1 oz Galena 5 min
1.5 oz Challenger 1 min
1oz whole leaf Citra Dry hop in secondary (just throw it in primary after 4-5 days and skip secondary)

IPA is defined by late hop additions. The way you had it would make a bitter beer with little hop aroma/flavor. Cheers!
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Old 07-22-2012, 07:12 PM   #3
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I was kind of looking for a dryer bitter flavor. You may be right though. I probably should have stretched out the second addition and added the challenger in the last 10 minutes or so.
Like I said.. I am an amature.

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Old 07-22-2012, 07:14 PM   #4
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Quote:
Originally Posted by EA18Brewer
I was kind of looking for a dryer bitter flavor. You may be right though. I probably should have stretched out the second addition and added the challenger in the last 10 minutes or so.
Like I said.. I am an amature.
Don't dry hop and you'll get a dryer perception. For a proper IPA, you gotta have those late hops
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Old 07-22-2012, 08:28 PM   #5
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I am not really familiar with those hops but I usually go with a hop schedule of
60m
15m
5m
1m
dry hop

Drop the hops into a calculator like Beer Calculus. Move them around to get the IBU's you want.

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Old 07-23-2012, 03:03 PM   #6
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Quote:
Originally Posted by EA18Brewer View Post
Hey guys, this is my first recipe so give me your wisdom.

Intruder IPA

1lbs Breiss Caramel 40 (155 deg for 30 min)
7# Light LME
1# Pils extra light DME

1oz Galena 60 min
2oz Galena 50 min
2oz Challenger 30 min
1oz Irish Moss 15 minutes
1oz whole leaf Citra Dry hop in secondary

Yeast: Wyeast 1272 prepared as a 650ml starter with 1/2 cup DME

I just put this in the primary yesterday and it is bubbling like mad. OG was 1.065 calibrated. I will be using DME for bottling. What do you all think?
The amount of hops you're using is about right, but the distribution of those hops is all wrong.

For something on the bitter side, your first 60 minute addition should yield 40-45 IBUs. The late additions (anywhere from 15-10-5-0) will give you the rest of your IBUs along with awesome aroma. If you find that you're still not bitter enough after you design the recipe, then add a small charge of hops at 30. Dryhop with 0.50 oz. hops per gallon of beer (my minimum). You could go up to 0.67 oz. per gallon for a regular IPA.

I find that 0-5% crystal and 8-12% sugar is best for an extract IPA. But it's all about what you like.
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Old 07-23-2012, 04:16 PM   #7
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It looks good on the base, I would have stretched out the hop additions though. You will get that juicy citrus aroma from the dry hopped Citra, but it won't be dominating like I think you are expecting. Your beer will lack the aroma, but will have the dryness you mentioned to go after.


With that 1272 strain, you might want to figure what you are going for flavor wise, and stick to the temps too. It's not as "clean" as 1056, but gives you the option to have it a little fruity tasting, and make the hop bitterness pop if you let the temps ferment warmer.. Or keep it low, and it'll give you a light clean citrus profile.

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Old 07-24-2012, 08:04 PM   #8
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Would I be able to salvage a little more aroma if I do a secondary dry hop of another 1oz Citra? Maybe 1oz for 2 weeks and 1 oz more 1 week?

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Old 07-24-2012, 09:50 PM   #9
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Yeah, you could.. I'd say do 2 oz for a week, and then another 1oz for around 3-5 days, and then bottle or keg. If kegging, you could toss the last oz in the keg and dry hop in the keg.

Be warned that too long on the dry hop could impart some grassy flavors. That said.. My Simcoe IPA I did over a month ago, sat on hops for almost 3 weeks. 2 week with 1 oz, and another week I added another .5 oz. I just tapped the keg, and it's outstanding, no real off flavors that I can pick up.

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Old 07-24-2012, 10:06 PM   #10
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I think I will do that then, thanks. Another question though. I seem to have a ton of trub in the carboy. A bunch stuck in the top from the first couple days of vicious fermentation, and a bunch clumped at the bottom. I feel like I should have filtered the wort into the carboy. Will this produce any off flavors if I keep it in the primary for the full two weeks?

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