IIPA Recipe to Critique...

My brother recently gave me a bunch of homegrown hops, so I'm itching to get going on an IPA real soon. I put together this recipe, let me know what you think!

Please be brutally honest too! I haven't put together many recipes yet, so I'm trying to learn!

MIIPA
Imperial IPA
Type: All Grain Date: 9/14/2011
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 6.99 gal Asst Brewer:
Boil Time: 90 min Equipment: Keggle + Igloo 54 mash tun
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50):
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 58.8 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 29.4 %
1 lbs Munich Malt (9.0 SRM) Grain 5 5.9 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 5.9 %

0.50 oz Centenial [10.00 %] - First Wort 60.0 min Hop 7 13.2 IBUs
0.50 oz Cascade [5.30 %] - First Wort 60.0 min Hop 6 7.7 IBUs

0.50 oz Centenial [10.00 %] - Boil 60.0 min Hop 9 12.0 IBUs
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 10 15.6 IBUs
0.50 oz Cascade [5.30 %] - Boil 60.0 min Hop 8 7.0 IBUs

0.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 12 10.1 IBUs
0.50 oz Cascade [5.30 %] - Boil 30.0 min Hop 11 5.4 IBUs

0.50 oz Cascade [5.30 %] - Boil 15.0 min Hop 14 3.5 IBUs
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 15 6.5 IBUs

1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -

0.50 oz Centenial [10.00 %] - Boil 0.0 min Hop 17 0.0 IBUs
0.50 oz Cascade [5.30 %] - Boil 0.0 min Hop 16 0.0 IBUs

1.00 oz Cascade [5.30 %] - Dry Hop 14.0 Days Hop 20 0.0 IBUs
1.00 oz Centenial [10.00 %] - Dry Hop 14.0 Days Hop 21 0.0 IBUs

2.0 pkgs California Ale (White Labs #WLP001) [35.49 ml] Yeast 19 (+ starter)


Beer Profile

Est Original Gravity: 1.082 SG
Est Final Gravity: 1.019
Estimated Alcohol by Vol: 8.4 %
Bitterness: 80.8 IBUs
Calories: 151.6 kcal/12oz
Est Color: 10.6 SRM


I also have a bunch of Fuggles, Kent Goldings, and CTZ's too if you think I should substitute/add some of those to it too/instead???? I have about 5 lbs of hops to use, so I don't mind using them, I'm just not sure how!!!! LOL!


Thank you!

Are the homegrown hops fresh or dried? If they're wet hops, you're going to need to use a lot more than you would with dried or pellets.

I would also use the homegrown for your flavor/aroma/dry hopping only and use something with a tested AA% for bittering. It would be no good if your home grown hops fell short on Alpha Acid and left you with less bittering than you anticipated.

Thanks! I so didn't even think about that.... The homegrown hops are dried out, but they are only 1st and 2nd year hops, so you're right, I really can't count on them for bittering...

I still have a ton of pelletized hops (Cascade, Fuggle, Kent Goldings, Columbus), and then give or take a few grams, 2 ounces each of homegrown Cascade, Centenial, CTZ, and Chinook....

So, I guess back to the drawing board.... I'll post the revised recipe in a little bit, taking into account the homegrown hops (most likely just use them for dry hopping/aroma hops)....

If it helps any, with fresh (albeit dried) homegrown hops, I'd just hop-burst the hell out of it. Use 1-2oz of something clean (cascade or columbus, from your list there) for bittering, then have 2oz homegrown at 5 minutes, 2oz at flameout, and 2-4oz dryhops. I definitely wouldn't bother with anything earlier than a 10 minute addition, just because you have an abundance and want those awesome "fresh" flavors/aromas.

Thanks!

Here is the revised recipe:

MIIPA
Imperial IPA
Type: All Grain Date: 9/14/2011
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 6.99 gal Asst Brewer:
Boil Time: 90 min Equipment: Keggle + Igloo 54 mash tun
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50):
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 58.8 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 29.4 %
1 lbs Munich Malt (9.0 SRM) Grain 5 5.9 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 5.9 %
2.00 oz Columbus [14.00 %] - Boil 60.0 min Hop 6 73.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
2.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 8 12.4 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
2.00 oz Centenial [10.00 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -

Beer Profile

Est Original Gravity: 1.082 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 86.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 10.6 SRM
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 17 lbs
Sparge Water: 3.51 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 24.10 qt of water at 168.2 F 154.0 F 60 min

Sparge Step: Drain mash tun, Batch sparge with 1 steps (3.51gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage




How much extra water do you think I need to add with all these whole hops?

With 4 oz whole hops and 2 oz pellets, it might make more sense to strain the wort than to whirlpool. The hops might hang onto a mere quart or so if you strain; if you want only clear wort, you will probably leave behind a gallon or so.

I'm one of those people who likes my Double IPA on the lighter-bodied side like a Pliny rather than thick and sweet like a 90 Minute. Maybe think about subbing in a little sugar for some of the malt if you're of like mind.

I'd agree with 944 on both points; however, I'd also suggest dropping your mash temp to somewhere around 150F if you're shooting for a lighter body. I don't like doing my IPAs anywhere above 151F, but I like a lighter feel out of them. I also usually have around a pound of simple sugar of some sort to lighten it up even more.

I'd also flip the Chinook and second Columbus addition, myself, but it's not really a huge deal either way. I just like the flavor of Chinook more than CTZ.

Thanks again guys!

944... I know exactly what you are talking about! I used some whole hops in my last batch, and had to leave about a gallon and a half or so of wort behind because of all the whole leafs clogging everything up. How do you strain them out? I've seen some guys set up a hop bag that all the leaf hops go into during the boil, but I don't think that is what you are speaking of? How big of a strainer do you have? Or do you line a plastic bucket fermentor with a nylon bag, and just pour the wort into it?

I have been meaning to add a drain valve at the bottom of my keggle, and maybe it's looking like now that I'm using whole hops it's about time I do! I think I saw a picture on here of someone who had a dip tube soldered onto the end of the valve and they had a stainless steel scrubby attached on the end of the dip tube to screen out the trub from the center of the Keggle.... maybe I might try setting something up pretty similar to that.

Oh and I will definitely try the lower mash temp and substitute in some simple sugar... as well as swapping the Chinook and Columbus hops! Thanks again!

Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.2 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 27.6 %
1 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 6.9 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 3.4 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
3.00 oz Columbus [14.00 %] - Boil 60.0 min Hop 6 118.1 IBUs
2.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.00 oz Cascade [5.30 %] - Boil 0.0 min Hop 9 0.0 IBUs
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 6.9 % Boil 0.0 min
2.00 oz Chinook [13.00 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
2.00 oz Centenial [10.00 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -

Mash for an hour at 151.

Est OG 1.073
IBU's 118.1
SRM 7.5
Est ABV 8.6%

I think this will be the final recipe... What about the yeast though? Think WLP001 is a good choice? Or should I go with Wyeast 1056?

It's basically a tossup between the two strains; I've actually seen arguments that they're identical elsewhere in the forums. Just use whatever you prefer; they're both clean strains and do well with IIPAs.

My 2¢,

ditch the L60, and add 1lb of granulated sugar. IIPAS need to be dry and lack caramel flavor component. It muddles the hops. and if you can rig a hopback (Hopjack) that really helps with maintaining the hop aroma integrity. Or just cool your wort as quick as you can after flame out. Personally too, I love to use WLP007 for IPA's. gets them really dry and adds a little ester note to make up for the lack of malty-ness.

Just to follow up, I LOVED this beer! Very nice and hoppy, and dry.

I entered it into a homebrew competition and it received an average of 38 points. Both judges thoguht it was too dry and I should have mashed at a higher temp and that is why they scored it the way they did. They still thoguht it was good, just too dry.

I liked that it was dry though, so it worked for me!

Thanks again for the advice!

stblindtiger said:

Just to follow up, I LOVED this beer! Very nice and hoppy, and dry.

I entered it into a homebrew competition and it received an average of 38 points. Both judges thoguht it was too dry and I should have mashed at a higher temp and that is why they scored it the way they did. They still thoguht it was good, just too dry.

I liked that it was dry though, so it worked for me!

Thanks again for the advice!

Click to expand...

What was the final gravity? I'm taking notes for a IIPA I'm brewing Saturday. I LOVE Pliny and was going to use Vinnie's grainbill mashed at 151*. I fear if it's too thin when the hops fade after a couple weeks the entire beer will feel watery. Perhaps I'll just dry hop again when the keg's half empty...

I have to say I prefer a dry finish on an IPA. I know Dogfish Head is really big out that way, but I think their IPAs are way too sweet in the finish. A dry finish makes me want to drink more; a sweet finish leaves me with a sticky sensation in the back of my throat that makes me want to follow it up with a glass of water instead of more IPA.

Pliny the Elder is the #1 commercial example of the style in the BJCP guidelines, and it finishes pretty darn dry...