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WLP090. Still a really tight timeline...

I've been brewing a ton of IPAs lately. It's summer and everyone throwing a party or barbecue wants a corny keg of something crisp, clean & hoppy. I don't mind, but I'm excited to brew for myself again and brew other styles. The only problem is that I have a freezer full of great APA/IPA hops...

Cheap, low tech chilling solution:

This looks like my kind of IPA. I like everything about your recipe. One question, why all the wheat? I added a pound of oats to one of my IPAs as a mouthfeel experiment in place of the dextrin.

3rd option: unreliable regulator.

There's a leak, or your CO2 tank wasn't full. Your beer would be very overcarbed if you got all 5 lbs in it.

When your wife gets you an awesome gift like this:

Life's too short to brew the same beer twice. Even if you make a "perfect" IPA, they are breeding new hop strains all the time, so who's to say it couldn't get better. I like to have fun and experiment with ingredients, but I try to keep my recipes simple enough to see how each ingredient...

Beercraft in Rohnert Park. Great tap room and bottle shop with a lot of harder to find/brewery direct stuff from all over CA as well as some local favorites.

The company line from Wyeast: "it can be an overachiever."

I like the idea of increasing the late boil and dry hop. I think I'm going to keep the IBUs and 30 minute hops as is, because I want a really hoppy beer, but not a really bitter one. I'm definitely leaning towards ditching the C40 for C20. Thanks for all the suggestions.

I put a pound of Vienna in my last IPA, and I feel like the bready malt flavor just distracted from hop character—which, in my opinion, should be the primary focus of any West coast style IPA. That said, it was a very tasty brew.

Thanks for the input, Brian. Don't know why I like the 90 min mash and boil times, but I do. I guess I feel it helps me hit my target gravity and fermentability, cleaner bittering, longer brew day = more fun. I don't want to use any more crystal, as light color and body and low dextrin are...

Still working on this recipe. The idea is to have a solid, drinkable beer on tap pretty regularly—a house beer, I suppose—with my favorite hops in somewhat equal parts (I'd go big on Simcoe, but that ****'s expensive!). It's sort of a lower gravity Pliny clone with Cascade instead of Amarillo...

Mine tastes very clean too. And dry. Low spiciness, but still there. I think that's on par for 3711. Other saison/Belgian strains will give you more spice and funk. Or you could always use some Brett.

What was your attenuation like at 68 degrees? I'm wondering if I needed to encourage attenuation at all, or if 3711 will just eat and eat regardless. I've heard reports of 90+% even with more dextrinous wort.

Low to mid 70s (according to fermometer). I don't have any great temp control, so I just wrapped the carboy in a fleece blanket. We keep our house at around 67, generally.

Agreed. Let it sit.

My Simcoe/Amarillo IPA is finally conditioned enough, and it's pretty tasty. On a related note, I am really looking forward to kegging.