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TorribleBrew · 01-27-2012, 06:43 PM

I would appreciate any feedback on this IPA recipe, in particularly on the use of the Munich LME and Jade hops. These are two ingredients I have not used before. I am brewing this in march so I have plenty of time to play around with it. Thanks for your input.

LME
9 lbs Briess Pilsen/Light LME
1 lb Briess Munich LME

Steeping Grains
12oz Briess Caramel 60L
8oz Briess Caramel 120L

Hops
60 mins -1oz New Zealand Pacific Jade (pellet) 13.7%
10 mins -2oz Chinook (pellet) 11.4%
1 min - 3oz Citra (pellet) 13.4%

Dry hop - 10 days
2oz Chinook (pellet)
2oz Citra (pellet)
2oz New Zealand Pacific Jade (pellet)

yeast -White Labs California Ale (WLP001)

Batch size: 6.0 gallons
Boil: 6.5 avg gallons for 90 minutes
OG -1.065 / 15.9° Plato
FG - 1.014 / 3.6° Plato
SRM -13°
68.7 IBU (Tinseth)
BU:GU -1.34
6.8% ABV

**unionrdr** · 01-27-2012, 07:08 PM

It looks to me like you have way too many hops i the dry hop & not enough in the boil. I'd take out half the 6oz of dry hop. 2oz chinook at 25 minutes,2oz citra @ 16 minutes,& the jade @ 12 minutes. 3oz of hops for a week to ten day dry hop will be plenty,& match the aroma hops (dry hop) to the hops used for flavor in the boil.
Maybe a hair too much on the crystal malts in regard to color & darker flavors? But seeing as how it's a 6 gallon batch,8oz each may be sufficient.

TorribleBrew · 01-27-2012, 07:18 PM

Quote:

Originally Posted by unionrdr

2oz chinook at 25 minutes,2oz citra @ 16 minutes,& the jade @ 12 minutes.

can you clarify? are you saying you would reverse the order of the hops at those amounts and times or that you would add these hops to the boil in addition to what is already there?

Thanks!

**unionrdr** · 01-27-2012, 07:26 PM

I'm saying to use these hops at the times I listed that are left in the boil. You're dry hopping with more hops for aroma than you're adding to the boil for flavor. This will help balance that out. Besides saving a lot of hops where one will out shine the other.
You're adding 3oz of Citra at 1 min,which in my experience doesn't add a lot of aroma,let alone flavor. But 6oz of hops for dry hopping is a bit much,concidering what flavor additions are listed.

**Jsmith82** · 01-27-2012, 08:01 PM

I'm a big fan of late hopping IPAs, not saying one method is better than the other but if I had my hands on those hops in those amounts I would toss 1 in (probably chinook, I'm a fan of bittering with that hop) at 60 minutes, then write a schedule and toss EVERYTHING (including your dry hops) in at 10, 5, and 1 minute marks (obviously more the later you wait, watch the acid and IBUs). Leave 2oz citra aside for dry hopping.

I brewed one beer last year using the hop burst method. Since, I have done every IPA of my own the same way - 1 at 60, the rest at the end. Being a hop head I find the method very satisfying for flavor, a good dry hop rounds out the nose.

Regardless what you do, I too like Union would dry hop with the 2oz citra and leave it at that.

**terrapinj** · 01-27-2012, 08:23 PM

5oz late hops is fine in an IPA - you could certainly add more but I don't think it's lacking at all

you won't get any contribution aside from bitterness from the Pac Jade at 60min, if you want to see more of what the flavor is about you may want to switch an oz of chinook at 60 instead and do 1oz PJ as a late addition

6oz DH is a bit much but certainly not unheard of - you could also try to do multiple additions, like 1oz addition of each for 10 days, then another 1oz of each 5 days into that

if you keg you could also do 1oz each for 7-10 days then another 1oz each in the keg

TorribleBrew · 01-27-2012, 08:23 PM

Quote:

Originally Posted by unionrdr

2oz chinook at 25 minutes,2oz citra @ 16 minutes,& the jade @ 12 minutes.

I appreciate the clarification and I can see where you might want to throttle back on the dry hops.

When I look at the hop additions you suggest, the calculated IBU's (I know it doesn't always relate to real world) is 98 (tinseth scale). It seems like it may be a bit outside the American IPA style if you were thinking about competitions. Do you think the bitterness would come across differently on the pallet with the late additions (I understand there would be more aroma with the late additions)?

Also, have you had much experience with Jade? If so, how pronounced is the pepper profile?

Thanks for the advice!

TorribleBrew · 01-27-2012, 08:30 PM

Jsmith and Terrapin, thanks for the suggestions.

**Cape Brewing** · 01-27-2012, 08:40 PM

100% just a personal preference deal but why the Crystal 120? I personally like my IPAs a hair lighter on the color and malt backbone so when I make my IPAs I might only use about 5% of the grain bill in Crystal 15.

Not saying it is bad, just curious as to why you went with the 60 and then the 120.

**daksin** · 01-27-2012, 08:45 PM

Yea, I would definitely get rid of the high lovibond crystal, and I would never go over a pound of crystal total for an IPA. Something that dark is going to be weird in an IPA- I would stick to a pound or less total of Crystals at or below 60L.