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Old 04-26-2012, 03:00 AM   #1
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Default Falconers Flight IPA Recipe, thoughts?

A) How does these recipes look? B) Which hop schedule looks better? Not sure if I should do 60-15-5-0 or 60-20-10-5-0. Open for suggestions/critique. This is my 2nd recipe that I have created myself. I love hop flavor and aroma. I really want to give it an aroma punch with knockout/dry hop.

Falconers Flight IPA #1

Recipe Specifications
--------------------------
Type: Extract Date: 4/27/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 5.00 gal
Boil Time: 60 min
Equipment: Turkey Fryer Pot (5 Gallon Boil)
End of Boil Volume 4.25 gal


Ingredients
Amt Name Type # %/IBU
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1 9.9 %
9 lbs 2.4 oz Northern Brewer Gold Malt Syrup (4.0 SRM) Extract 2 90.1 %
0.90 oz Magnum [14.00 %] - Boil 60.0 min Hop 3 37.9 IBUs
1.00 oz Falconers Flight [10.50 %] - Boil 15.0 min Hop 4 15.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 5 -
1.00 oz Falconers Flight [10.50 %] - Boil 5.0 min Hop 6 6.3 IBUs
2.00 oz Falconers Flight [10.50 %] - Aroma Steep 30.0 min Hop 7 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 8 -
2.00 oz Falconers Flight [10.50 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs

Beer Profile

Est Original Gravity: 1.067
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.7 %
Bitterness: 59.8 IBUs
Calories: 151.6 kcal/12oz
Est Color: 9.4 SRM

OR

Falconers Flight IPA #2

Type: Extract
Batch Size (fermenter): 5.00 gal
Boil Size: 5.00 gal
Boil Time: 60 min
Equipment: Turkey Fryer Pot (5 Gallon Boil)
End of Boil Volume 4.25 gal

Ingredients


Ingredients
Amt Name Type # %/IBU
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1 9.9 %
9 lbs 2.4 oz Northern Brewer Gold Malt Syrup (4.0 SRM) Extract 2 90.1 %
0.55 oz Magnum [14.00 %] - Boil 60.0 min Hop 3 23.2 IBUs
1.00 oz Falconers Flight [10.50 %] - Boil 20.0 min Hop 4 19.1 IBUs
1.00 oz Falconers Flight [10.50 %] - Boil 10.0 min Hop 5 11.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 6 -
1.00 oz Falconers Flight [10.50 %] - Boil 5.0 min Hop 7 6.3 IBUs
1.50 oz Falconers Flight [10.50 %] - Aroma Steep 30.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
1.50 oz Falconers Flight [10.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

Beer Profile

Est Original Gravity: 1.067
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.7 %
Bitterness: 60.0 IBUs
Calories: 151.6 kcal/12oz
Est Color: 9.4 SRM

Either of these look pretty tasty to me! But the experts, what are you thoughts? This is my 8th brew and I have only been doing it for 4 months.

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Bottled: Dunkelweizen, Caribou Slobber Ale, Smooth Nut Brown Ale, Surly Furious Clone, Amarillo Pale Ale, Falconers Flight IPA, Citra Pale Ale (Award Winner), Blue Moon Clone, Simcoe/Citra/Amarillo Pale Ale, English India Pale Ale, Cream ale, Liberty Cream ale, 2012 Harvest Ale, Dog Fish Head 60 Min, Cream of Three Crops

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Old 04-26-2012, 03:15 AM   #2
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Just from a hops perspective, I say go with the first one. Don't spread things out too much, you'll get a bigger aroma bang at 15-5-0 and then the bigger dry hop. Plus, you'll get a more balanced bittering profile from the larger early addition.

Also, why 0.9oz Magnum instead of a full ounce? In my parts, hops come in 2-ounce vacuum packs at the LHBS, so I always go in 0.5oz increments (who am I kidding - I measure my hops by the package!). Unless you have a stock you're pulling from, it seems like you'll have a strange amount left over. I'm just wondering how it works in your town.

(Standard critique: Consider first-wort hopping instead of a 60-minute addition. )

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Old 04-26-2012, 04:05 AM   #3
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Let me know how your FF IPA comes out. I'm brewing mine next week.

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Old 04-26-2012, 04:07 AM   #4
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Personally I would cut the crystal in half, and maybe add a touch of simple sugar. This will cut back on the sweetness and dry it out a little, which I think lets the hops come through better. I'm sipping on my Falconer's Flight IPA right now, which I think came out great. I only used 6oz crystal 60L, and added 9oz table sugar as well. Awesomeness.

As far as the hopping, I did 20-10-0, but only used about 3oz total for those additions, with a 2oz dryhop. Again, *I* found this about perfect, but no one's telling you what you gotta do! If you got enough of 'em toss 'em in! Definitely go with the 2oz dryhop though.

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Old 04-26-2012, 04:14 AM   #5
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DC Brau has an all-Falconer's IIPA called On The Wings of Armageddon that is pretty delicious.
http://www.dcbrau.com/our_brau.cfm?brau=10

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Old 04-26-2012, 01:56 PM   #6
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Quote:
Originally Posted by ChessRockwell View Post
Personally I would cut the crystal in half, and maybe add a touch of simple sugar. This will cut back on the sweetness and dry it out a little, which I think lets the hops come through better. I'm sipping on my Falconer's Flight IPA right now, which I think came out great. I only used 6oz crystal 60L, and added 9oz table sugar as well. Awesomeness.

As far as the hopping, I did 20-10-0, but only used about 3oz total for those additions, with a 2oz dryhop. Again, *I* found this about perfect, but no one's telling you what you gotta do! If you got enough of 'em toss 'em in! Definitely go with the 2oz dryhop though.
Can you explain to me the reason for throwing the extra table sugar in? I was thinking that I may want to cut back the crystal to make it less sweet. Other recipes/threads I read mentioned this. How many gravity points would the extra sugar add? I already made my starter for the 1.067 estimated OG. I'm brewing tomorrow so I have some time to decide. Thanks
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Old 04-26-2012, 02:00 PM   #7
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Quote:
Originally Posted by SilverZero View Post
Just from a hops perspective, I say go with the first one. Don't spread things out too much, you'll get a bigger aroma bang at 15-5-0 and then the bigger dry hop. Plus, you'll get a more balanced bittering profile from the larger early addition.

Also, why 0.9oz Magnum instead of a full ounce? In my parts, hops come in 2-ounce vacuum packs at the LHBS, so I always go in 0.5oz increments (who am I kidding - I measure my hops by the package!). Unless you have a stock you're pulling from, it seems like you'll have a strange amount left over. I'm just wondering how it works in your town.

(Standard critique: Consider first-wort hopping instead of a 60-minute addition. )
I am more so concerned about the IBU's vs. using all the hops that I have. I may just use all of them and forget the 60 ibu's I was shooting for.
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Bottled: Dunkelweizen, Caribou Slobber Ale, Smooth Nut Brown Ale, Surly Furious Clone, Amarillo Pale Ale, Falconers Flight IPA, Citra Pale Ale (Award Winner), Blue Moon Clone, Simcoe/Citra/Amarillo Pale Ale, English India Pale Ale, Cream ale, Liberty Cream ale, 2012 Harvest Ale, Dog Fish Head 60 Min, Cream of Three Crops

Kegged: KarmaCitra Pale Ale, Land Down Under Pale Ale (Motueka, Nelson Sauvin, & Aus Galaxy hops)

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Old 04-26-2012, 05:23 PM   #8
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definitely do #1

Quote:
Originally Posted by SurlyBrew View Post
Can you explain to me the reason for throwing the extra table sugar in? I was thinking that I may want to cut back the crystal to make it less sweet. Other recipes/threads I read mentioned this. How many gravity points would the extra sugar add?
generally you'll want to replace part of the extract with the sugar to help it dry out more since extract has lower fermentability than is typically desired in an IPA.
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Old 04-27-2012, 03:49 AM   #9
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Quote:
Originally Posted by dcp27 View Post
generally you'll want to replace part of the extract with the sugar to help it dry out more since extract has lower fermentability than is typically desired in an IPA.
Precisely! I should have specified that you should do this, instead of just adding it to your recipe. 9 ounces of table sugar should add about 5 points gravity in a 5 gallon batch, but you'll probably want to keep your OG about where it is so you could just subtract about 12oz of extract syrup and replace it with the 9oz sugar, should leave your OG about the same.
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Old 04-27-2012, 01:14 PM   #10
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Quote:
Originally Posted by ChessRockwell View Post
Precisely! I should have specified that you should do this, instead of just adding it to your recipe. 9 ounces of table sugar should add about 5 points gravity in a 5 gallon batch, but you'll probably want to keep your OG about where it is so you could just subtract about 12oz of extract syrup and replace it with the 9oz sugar, should leave your OG about the same.
Done and done. Thanks for ths advice, I will be brewing after work. Would you want to do the same with an APA, or is this more for an IPA? Also, since I am only going to do a half lb of crystal, I'm going to get 8 oz of crystal 80l to up the SRM.
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Primary: Chinook/Simcoe Black IPA, Scottish Wee Heavy

Bottled: Dunkelweizen, Caribou Slobber Ale, Smooth Nut Brown Ale, Surly Furious Clone, Amarillo Pale Ale, Falconers Flight IPA, Citra Pale Ale (Award Winner), Blue Moon Clone, Simcoe/Citra/Amarillo Pale Ale, English India Pale Ale, Cream ale, Liberty Cream ale, 2012 Harvest Ale, Dog Fish Head 60 Min, Cream of Three Crops

Kegged: KarmaCitra Pale Ale, Land Down Under Pale Ale (Motueka, Nelson Sauvin, & Aus Galaxy hops)

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