iron_city_ap

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My very first batch has been bottled for about a week and I'm starting to think about my next batch. I want to brew an IPA to be ready around Christmas time and was looking for any tip/tricks/recomendations anyone might have with them.

Since its only my second batch, I'm leaning going with either a complete kit or one slightly modifying one (different yeast, etc..., but nothing too complicated just yet), so for me at the time, the simpler the better but I'd like it to be a small step up from step/batch 1.

blackwaterbrewer

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adding some gypsum to the mash is a nice trick for getting a smoother m0uthfeel to balance hop bitterness.

i am a big fan of dry hopping in secondary.

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secondary-
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on tap-
on tap-
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mosyslack

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+1 to the dry hopping, but also late additions work well.

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The Pol

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HELLO!

DO NOT forget the FWH!!

s3n8

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There is a chart floating around here that has a scale that compares gravity to IBU, but it seems to not cover IPA territory too well. My rule of thumb is to have about 1.1 or greater IBU:GU ratio. e.g. if your planned OG is 1.060 (60 GU) Shoot for >66 IBU. The beers I have liked best have been 1.3 IBU:GU, but then again, I am becoming a bit of a hophead. Last IIPA I made had 16oz of hops in a 5 gallon batch .

Always dry hop an IPA, and I personally like a lot of late hop additions. I usually FWH, and additions at 60, 20, 15, 10, 5, 1 and DH. Play around with the numbers to get the ratio right, dont overdo the crystal/carapils, mash fairly low (152ish). I like Maris Otter, but 2row and 8 - 12 oz of medium crystal makes a nice grainbill.

Hops are up to you, I really like Chinook, Centennial, Columbus ,and Cascade.

iron_city_ap

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I could have sworn I posted a reply, but here goes again. Sorry if this ends up being a double...

Thanks everyone for the replies so far, but here is how big of an amateur I am....

mosyslack, what do you mean by +1? I have a good idea what dry hopping is, but not the +1

The Pol & s3n8, What does FWH stand for? ALso, no clue what you mean by crystal/carapils or what the heck grainbill is. What/when do you use to measure IBUs? Is there something on the hydrometer?

Like I mentioned in my origional post, this is only my 2nd batch ever. Thanks for not being too brutal on me. Also, I don't know anyone that homebrews, so the internet is my bestest friend when it comes to learning this stuff.

iron_city_ap

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Could you guys help me out here a bit.... what do you mean by +1 when dry hopping? What does FWH mean? What do you use, or how do you measure IBUs? When you talk about 'additions at 60, 20, etc...' is that adding hopps while mashing? Sorry if these seem like pretty basic/stupid kinds of questions.

This is only my second batch ever, so please be gentle.

Benjibbad

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+1 mean we agree with a previous post. Dry hopping is just adding dried hops after primary fermentation. You will derive a good deal of hop aroma from it.

FWH is First wort hopping, it is only realy do able if you are doing AG brewing. It's just adding hops to the kettle prior to draining and sparging your MLT.

There are a few different meathods to derive IBUs. Do a google search and you will find plenty of calculators out there that will help you determine IBUs.

The additions are adding hops during the boil. Depending on when you add the hops determines how much bitterness is extracted from them. The longer they boil the more bitterness. As you get closer to the end they impart their flavors ~20 mins, and the last ~5 and less adds aroma.

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iron_city_ap

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Benjibbad, Thank you so much for explaining all that to me. That Chocolate Banana Bread Ale you have planned sounds unreal.

Rick500

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Lots of amarillo. <drool>