Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > India Pale Ale > All-Grain - Simarillo IPA

Reply
 
LinkBack Thread Tools
Old 10-22-2009, 05:59 AM   #1
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 630
Liked 36 Times on 33 Posts
Likes Given: 56

Default All-Grain - Simarillo IPA

Recipe Type: All Grain
Yeast: 1056
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.011
IBU: 63
Boiling Time (Minutes): 90
Color: 8
Primary Fermentation (# of Days & Temp): 10 @ 65f
Secondary Fermentation (# of Days & Temp): NONE
Tasting Notes: Awesome aroma and flavor from the hops. The malt is nice complement. Yummy!

11.0 lb 2-Row Brewers Malt (Organic)
0.12 lb 2-Row Caramel Malt 120L
0.12 lb 2-Row Caramel Malt 40L
0.12 lb 2-Row Caramel Malt 80L
0.12 lb Carared®
.5 oz Simcoe (12.9%) - added first wort, boiled 90 min
0.5 oz Amarillo (9.3%) - added first wort, boiled 90 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
.5 oz Amarillo (9.3%) - added during boil, boiled 15.0 min
1 oz Simcoe (12.9%) - added during boil, boiled 10.0 min
1 oz Simcoe (12.9%) - steeped after boil
1.0 oz Amarillo (9.3%) - steeped after boil

Mash at 152 f 60 minutes

The first wort hopping and huge late additions make dry hopping unnecessary- the aroma is amazing! The "layered" crystal malts make a very interesting and slightly complex malt background that stays light in color. Everyone loves this beer!

Kegged, forced carbed to 2.4 volumes.

__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 07:42 PM   #2
teach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Austin, TX
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 2

Default


I'm considering brewing this eventually, but I've got a few questions.

First of all, it's just 2 ounces each of the caramel malts, right? Also, I don't think I can get CaraRed at my LHBS; would Munich be a decent substitute? And how about Nottingham instead of 1056?

I absolutely love Yooper's Dogfish head 60-minute IPA clone recipe, and this recipe uses Amarillo and Simcoe for the flavor hops, too, so it looks like a winner.

__________________
teach is offline  
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 07:53 PM   #3
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,982
Liked 433 Times on 353 Posts
Likes Given: 63

Default


Here you had a perfect chance to name a beer the Simarillion.

__________________
weirdboy is offline  
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 06:15 PM   #4
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 630
Liked 36 Times on 33 Posts
Likes Given: 56

Default


Quote:
Originally Posted by teach View Post
I'm considering brewing this eventually, but I've got a few questions.

First of all, it's just 2 ounces each of the caramel malts, right? Also, I don't think I can get CaraRed at my LHBS; would Munich be a decent substitute? And how about Nottingham instead of 1056?

I absolutely love Yooper's Dogfish head 60-minute IPA clone recipe, and this recipe uses Amarillo and Simcoe for the flavor hops, too, so it looks like a winner.
Yep, I used 2 oz of each. I would not worry about the CaraRed, darker munich (around 25L) should be OK. I have not used Nottingham for an IPA, but lots of brewers do, so go for it. This beer is really about the hop aroma and taste-the yeast should be somewhat neutral. I think Notty is a little more estery than American Ale yeast, but still pretty clean and dry.

Happy Brewing!
__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 06:18 PM   #5
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,727
Liked 313 Times on 311 Posts
Likes Given: 21

Default


the statement about "huge late additions make dry hopping unnecessary" didn't compute. say what?

Not dry hopping a IPA would be like renting a Viper and not going over 150.

Most IPAs have large late additions and still dry hop but maybe that is just me.

__________________
humann_brewing is offline  
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 06:23 PM   #6
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 630
Liked 36 Times on 33 Posts
Likes Given: 56

Default


Quote:
Originally Posted by humann_brewing View Post
the statement about "huge late additions make dry hopping unnecessary" didn't compute. say what?

Not dry hopping a IPA would be like renting a Viper and not going over 150.

Most IPAs have large late additions and still dry hop but maybe that is just me.
Ha ha, yeah I know...I used to dry hop everything, still do the IIPA's I make, but I read this http://www.mrmalty.com/late_hopping.htm and decided to try it. I have made 4 IPAs without dry hopping-just huge late additions, and everyone who drinks them swears they were dry hopped. I guess its just a matter of wanting the hops in the kettle or in the carboy-either way-at least from my olfactory point of view you get a ton of aroma.
__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 11:08 PM   #7
Beavdowg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Portland, OR
Posts: 338
Liked 2 Times on 2 Posts
Likes Given: 13

Default


Timbrewz,

Thanks for the recipe. I might just try this for my next brew. Question...You call for 0.12 lbs of 4 grains. Did you really use .12 lbs (1.92 oz) or do you mean 12 oz. of each of these grains?

thanks

__________________
Beavdowg is offline  
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 12:05 AM   #8
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 630
Liked 36 Times on 33 Posts
Likes Given: 56

Default


2 oz. each....my conversion to pounds puts 2 oz at .12 lbs- so a total of 8 oz crystal malts. Love to hear about it if you do brew it!

__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 01-26-2010, 12:29 AM   #9
Beavdowg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Portland, OR
Posts: 338
Liked 2 Times on 2 Posts
Likes Given: 13

Default


Timbrewz,

The last hop additions are steeped. Could you clarify this for me. I assume you mean added to the pot at flame out, right? And, how long do you steep them?

thanks

__________________
Beavdowg is offline  
 
Reply With Quote Quick reply to this message
Old 01-26-2010, 02:56 AM   #10
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 630
Liked 36 Times on 33 Posts
Likes Given: 56

Default


Hey Beavdowg,yeah I add the oz's of Amarillo and Simcoe at flame out, whirlpool for a minute and let the hot pot sit covered for about 20 minutes before chilling.

Cheers, Tim

__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS