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Old 12-09-2012, 03:54 AM   #1
wolfshado
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Default making my first IPA

since i'm still new to the brewing game and this is only my 4th brew i did an extract.... heres how it went-

4 gallons water
5 lb extra light extract
2 lb pale malt extract
1 lb corn sugar
hops schedule
90 min boil
1 oz centennial hops (pellets)
60 min boil
1/2 oz zythos hops (pellets)
30 min boil
1/2 oz cascade hops (pellet)
15 min boil
1 tsp Irish moss
Ice bath- temp to 79 f
Top off with 1 ½ gallons of water 1 ¾ cup cane sugar to reach OG of 1.07 at 75 f
1 package of Safale US05 yeast rehydrated in ½ 90 f water
Strained 2 times to remove most of the hops and moss

its in the primary and already starting a good bubble. Any hints or advice? I plan to dry hop in secondary with either cascade or fuggle hops. Which do yall recommend? Is this already hoppy enough without the dry? I have fallen in love with super hoppy beers and i fear i am quickly becoming a hophead thanks to my son and his friends turning me on to IPA
will take pics and give results in about 3 weeks... should be ready just in time to ring in the new year i hope


By the way i am calling it.... Kal-ale after my hero Superman.... i hope is as strong...



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Old 12-09-2012, 04:47 AM   #2
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Default IPAs

I am relatively a new brewer as well (currently on 10th batch), however, like you I am a huge fan of IPAs, first beer made was an extract IPA, used two different hops at different boil times and didn't dry hop. Yet, I just brewed a 90min IPA last week and will be dry hopping in my secondary, this mostly should add a greater aroma and very little flavor to the beer.

The preference here has been explained to me simply as: The earlier you add hops to your beer aka the start of the boil, you add bitterness, and as you gradually add later into the boil / you flavor from your hops, and in at the end of the boil into dry hop you get more of your aroma from the hops.

As for hop types I've used both cascade and fuggle, and think they are both great, depending on the amount of equipment you got maybe try dry hopping in one bucket half with cascade and another half with the fuggle. might not be much difference in the end but you never know.



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Old 12-09-2012, 12:01 PM   #3
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You can dry hop it in the primary. There is no need to transfer it to secondary which will risk oxidation and/or infection. Wait two to three weeks, drop 2 ounces of hops in and bottle after one week. The flavor/aroma of dry hopping is distinctly different from late hopping. It is a signature flavor of IPAs. I love Cascade for dry hopping. It's a bright, fresh citrus/grapefruit flavor. I haven't DH'd with Fuggle, though I have DH'd with Willamette, which is the closest American hop to Fuggle (it's a Fuggle descendant, actually). It's a less bright flavor, a little more earthy and woody.

In the future, cool your wort to the mid-low 60Fs, and pitch your yeast at that temperature.

Straining your wort isn't really necessary, though it doesn't hurt. Your double straining added plenty of oxygen, which is a good thing (oxygen before fermentation = good, oxygen during and after fermentation = bad). Personally, I dump the entire contents of the kettle into the fermenter, but other do like to strain or otherwise separate out their trub.

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Old 12-09-2012, 12:08 PM   #4
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Drop the rehydrating IMO. More chance to kill them off trying to rehydrate than just sprinkling it in. If concerned just buy 2 packs.

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Old 12-09-2012, 12:17 PM   #5
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I just recently bottled my first IPA.. Dry hopped for about 5 days with Cascade and have to say the smell/taste was wonderful. Can't wait for this one to get carbbed, I have a feeling its going to be delicious.

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Old 12-09-2012, 01:59 PM   #6
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Quote:
Drop the rehydrating IMO. More chance to kill them off trying to rehydrate than just sprinkling it in. If concerned just buy 2 packs.
Rehydrating dry yeast reduces the osmotic stress that occurs when pitching directly into sugary wort.
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Old 12-09-2012, 02:08 PM   #7
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Yup. They def get going sooner when rehydrated as well. Only one ounce total of flavor hops isn't much for an IPA. & the 30 minute addition will be about half bittering. I used 4.5 ounces in my 1st IPA,the remaing .5oz of each as a 1 week dry hop. That turned out more like commercial ones.
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Old 12-09-2012, 04:47 PM   #8
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Quote:
Originally Posted by unionrdr View Post
Only one ounce total of flavor hops isn't much for an IPA. & the 30 minute addition will be about half bittering. I used 4.5 ounces in my 1st IPA,the remaing .5oz of each as a 1 week dry hop. That turned out more like commercial ones.
This^
If you want to replicate some of the commercial American style IPA's with lots of hop character you're going to need to really up your late additions. For example per 5 gallon I typically go 1 ounce each at 15, 10, 5, flameout and then dry hop with a couple ounces.

I'm sure it will still be good, just maybe not what you were expecting. Definitely dry hop, I'd go with cascade for that recipe.
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Old 12-09-2012, 04:53 PM   #9
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Just as a point of interest,I used 1.5oz each of columbus,nugget,& cascade starting @ 25mins. Every 8 minutes & 30 seconds,in went the next addition. Then 1 week dry hop with the remaing 1.5oz from the boil hops.
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Old 12-09-2012, 05:11 PM   #10
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Doesn't sound bad, but the beer won't be that hoppy.. just bitter.

I'd suggest that if you do the 90 min and want it really bitter, then do so, but skip out the 60 and the 30. Those didn't any anything but bitterness to the beer and wouldn't leave a ton of flavor and aroma.

For an IPA, you want to hit it with a high AA bittering addition, at 90 or 60, or whatnot.. Then make most of your additions 20min and down.. Like 15, 10, 7, 5, and flame out.

Also- in the future, if you needed to bump the OG, you should use some extract, versus the sugar. In this case, it didn't hurt since the extract beers will tend to finish too sweet, and you want an IPA to generally be drier. But boil the sugar.. You chilled and added sugar, and could have introduced some bugs that will contaminate the beer.

However, what is done is done, so I'd suggest dry hopping it with a fair bit to get some aroma in there, which will translate to feeling like it has more flavor.



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