Trying to make my own Cascade IPA recipe need help.

Hi All,

I have a lb of cascade hops and I wanted to try and make a recipe that uses just them to see how it turns out.

I been messing with Beersmith2 and I have never really used it before.
I came up with this recipe and would like to know thoughts?

I want to use some Crystal malt and Amber malt I made using 2-row as well.
This SW is cool, but I am not sure if the beer will turn out good or gross. lol

See anything that I should tweak or ditch or change?

For ingredients I have
Briess 2 row
Amber malt
Crystal malt
I have lots of types of hops but wanted to try a all Cascade.
But I do have (Citra, Amarillo, Warrior, Simcoe) on hand.








Any thoughts on how this beer would come out?

It's really hard to see, but it looks like way too much amber malt. In my DFH clone, I use 6 ounces, with 13 pounds of two-row, and I can taste it! It's definitely prominent. It's too much crystal malt, also. Try to use no more than 5% in an IPA, unless you love a sweet finishing IPA (some do, I think).

A simple grainbill, like this, would probably work great.:
12 pounds two-row
.75 pound crystal
1 pound corn sugar (if using)
.25 pound amber malt (if using)

I can't see the timing of the hops, but I'd go with something like this:

Bittering hops 60 minutes (or FWH) to 30-35 IBUs or so with that addition.
1 oz cascade 15 minutes
1 oz cascade 5 minutes
1 oz cascade 0 minutes
Dryhop with 2 ounces of cascade.

thanks! I made a few DFH beers and the 90min calls for 16.5lb 2 row and 1.5lb amber. it was soo good.

here I copied and pasted recipe it does not come out right thats why I did screen shots. i can see they are small..

I had put 1.5lb of amber and 1.5 lb crystal. I see what you mean it says 10% so maybe I should back off each of those like you said...
thanks

Brian's Cascade IPA
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.55 gal Est Mash Efficiency 83.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.3 %
1 lbs 8.0 oz Amber Malt (22.0 SRM) Grain 2 10.0 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.7 %
2.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 28.8 IBUs
1.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 6 16.6 IBUs
1.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 10.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 4.3 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.066 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 60.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 10.2 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 15 lbs
Sparge Water: -0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.94 qt of water at 163.4 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

I think it depends on taste. I would find 10% crystal malt cloying in an IPA, and 10% amber malt would be way too biscuity/bitter and dry on the swallow for me.

If you like that much, then no worries!

Whitbread ale yeast is a very unusual choice for an American IPA.

so this is what you said wrapped up into beersmith.


Brian's Cascade IPA2
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.55 gal Est Mash Efficiency 83.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.4 %
4.0 oz Amber Malt (22.0 SRM) Grain 3 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.1 %
2.25 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 33.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 43.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.65 qt of water at 163.1 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

yeah just tossed that in there for the yeast. what would you recommend?

I used whitbread once and it was pretty good beer.

thanks

Also, 156F would be a really high mash temp for an IPA. If you're really looking to make a beer that is a showcase for the hops, I'd recommend something like 150-152, and as Yooper said, less crystal and amber. You won't make a bad beer by any means, but it might not be as clearly cascade-y as you may be looking for. My .02.

treehousebrewing said:

Also, 156F would be a really high mash temp for an IPA. If you're really looking to make a beer that is a showcase for the hops, I'd recommend something like 150-152, and as Yooper said, less crystal and amber. You won't make a bad beer by any means, but it might not be as clearly cascade-y as you may be looking for. My .02.

Click to expand...

I hear you. Well my thought behind using them was I just made them as well so I wanted to try them. but hmmm you got me thinking.

Any idea of a good type of beer I could use to try out those malts? lol

I don't really make my own recipes usually just go by whats online. Just trying to experiment..

thanks guys.

Try using safale S-05 (American) or S-04 (english) yeasts. The American is a clean, neutral yeast, while the S-04 is more prominent and will add some fruity esters. If you're looking to showcase the Cascade hops, I'd go with the S-05, but I personally prefer the english yeast as it adds more complexity.

Brian4x4 said:

so this is what you said wrapped up into beersmith.


Brian's Cascade IPA2
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.55 gal Est Mash Efficiency 83.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.4 %
4.0 oz Amber Malt (22.0 SRM) Grain 3 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.1 %
2.25 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 33.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 43.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.65 qt of water at 163.1 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

Click to expand...

Oh, I would definitely drink the heck out of that!

Looking at the whole thing, though, I'd bump up the 60 minutes to FWH and to 2.5 ounces to make sure it's got enough bittering.

I'd also mash at 152, and use an American ale yeast. If you want to use a British strain, Wyeast 1335 is a good one for an IPA as it still finishes nice and dry, and ultra clear, with a nice malt note and no weird fruity esters.

cool thanks for that note.

I am so new to the Beersmith that I did not even see the Mash details tab.
now I am all confused going through that now. lol

I have 2 ways I brew.
Smaller batches I use a Brew in a bag method.
Larger batches I have a 70qt cooler and batch sparge.

trying to figure out temps and all that for the BIAB method now.

this look tasty?


Brian's Cascade IPA2
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.81 gal Est Mash Efficiency 83.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.4 %
4.0 oz Amber Malt (22.0 SRM) Grain 3 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.1 %
2.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 37.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 47.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs
Sparge Water: 0.00 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.1 F Tun Temperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.65 qt of water at 159.7 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

I put 6gal final boil size because there is always some trub at the bottom of brew kettle.
Also because after primary and secondary fermentation I feel like .5 gallons is wasted.

but if I did boild it down a little more it looks like this would be up to the 7 to 7.5% ABV.

I can't wait to try it out.
If it looks good to you all I will give it a try.!

That looks much better. Although if it were me, id only go with 8oz of c40 and go with 3oz cascade as fwh. Imo 47ibu is still a bit low for an ipa.

seabass07 said:

That looks much better. Although if it were me, id only go with 8oz of c40 and go with 3oz cascade as fwh. Imo 47ibu is still a bit low for an ipa.

Click to expand...

so you would like this better?

Brian's Cascade IPA4
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.81 gal Est Mash Efficiency 83.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.3 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.6 %
4.0 oz Amber Malt (22.0 SRM) Grain 3 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.3 %
3.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 44.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.062 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.7 % Actual Alcohol by Vol: 4.7 %
Bitterness: 55.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.7 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 13 lbs 12.0 oz
Sparge Water: 0.00 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.1 F Tun Temperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.58 qt of water at 159.7 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

oh yeah and dry hop with 2oz in secondary...

The only concern I have with increasing the bittering hops that much is that I don't think you're going to be getting 80%+ efficiency (although you might) and if you really get a low efficiency, then the beer will be pretty bitter. That's up to you, of course.

I like the recipe!

Personally I hate 1335 yeast, too many weird esters. I'd go back to the whitbread yeast, up the crystal, drop the amber, and add an oz at 0 min.

Rev # 6... lol
this is fun playing with.

I am probably driving you all crazy with the amount of revs.
my wife is going nuts so I gotta go.

I will check back later and see if you guys have any more tips..

thanks again for all your input!

Brian's Cascade IPA6
American IPA
Type: All Grain Date: 1/20/2013
Batch Size (fermenter): 6.00 gal Brewer: Brian
Boil Size: 8.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 7.29 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.81 gal Est Mash Efficiency 83.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.8 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 6.9 %
2.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 36.5 IBUs
1.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 5 11.2 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 7.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 2.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 10 -
2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs

Beer Profile

Est Original Gravity: 1.064 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 57.9 IBUs Calories: 151.6 kcal/12oz
Est Color: 8.2 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.1 F Tun Temperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 38.80 qt of water at 159.9 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

ok so my friend all of a sudden "out of the blue" (yeah right) decided to buy and brew a extract kit called. (Cascade Mountain West Coast Imperial IPA) His OG was 1.080. I told him to save me a bottle and I would do the same on my IPA.
But now looking at rethinking the Cascade IPA.
His kit used Wyeast American Ale 1272, and I joked with him how I would use that yeast and see who's was better. Would that be a good yeast to use on my brew?
My "Brew day" is coming up this Monday after the weekend (day after my b-day, sadly won't have time to brew on my b-day so i took the next two days off work. :O) ) (Plus it is the Super Bowl, i will watch even though the Patriots didn't make it. :O( )

Ok so really.... I really LOVE the DFH 90 min IPA. I made it twice, the 1st time it came out 10% and Amazing, the second, I currently have 6gals of it in my secondary fermentor.
I was thinking it would be interesting to try for a even higher % Cascade IPA like the DFH 90min.
How can I bump this recipe up to 8-9% and still show off the Cascade hops? (Should I bother or is the one we been tweaking good enough?)

The recipe being tossed around does look great, but I would like to bump up the ABV%. Also highlight the cascade hops. I have other hops here as well but wanted to use mostly Cascade. I also have Citra, Amarillo, Warrior, and Simcoe.

Here is what my friend has in his beer, it would be fun to make something comparable.

Well I made this today .

used 3oz cascade for 60min, 1oz for 15, 1oz for 5 and 1oz at flameout.
12lbs 2row, 12oz crystal malt, 15oz corn sugar.. had a OG of 1.062 pitched some California V Ale yeast (Never used before so wanted to try) I had made a 2liter starter. probably over kill.
Hope it comes out delicious.
thanks for the help

So I have been busy lately and left my cascade IPA in the primary for 24 days now.
Should I
A) Add 2oz of cascade dry hops to primary for one more week.
B) Transfer to secondary and dry hop for 1-2 more weeks?
C) Keg it how it is and hope for the best.
D) Wait a week and keg how it is and hope for the best?


those are my options as I see them..
any advice is welcome as I am really excited about this beer and want it to be the best it can be with minimal contamination chance..

If you are not harvesting your yeast, just dry hop in primary for 7 days and then keg.

Brian4x4 said:

So I have been busy lately and left my cascade IPA in the primary for 24 days now.
Should I
A) Add 2oz of cascade dry hops to primary for one more week.
B) Transfer to secondary and dry hop for 1-2 more weeks?
C) Keg it how it is and hope for the best.
D) Wait a week and keg how it is and hope for the best?


those are my options as I see them..
any advice is welcome as I am really excited about this beer and want it to be the best it can be with minimal contamination chance..

Click to expand...

For minimal contamination chance as you mentioned I would just add your dry hops right into your primary right now. I'd leave it for 5-8 days at a cooler temp like 55-60 degress for the whole time and then keg it. That just how i roll though.

E dry hop in keg

Oh yeah I heard some people use hop bags and dry hop in the keg. that's an idea right there.
Maybe I will try that.

Thanks to all that helped me on this beer!
It tastes great so far and I know in a week after aroma hops have a chance to play their role and carbonation is completed it will be a delicious brew!
With so many hops it is not bitter it is actually mild like a Harpoon IPA but better.
I cannot wait to review the final product.
OG was 1.064 or about and FG turned out to be 1.017 but still I plan to leave for another week before carbonating and putting in fridge. ABV will be in the 6-7% range as desired.

I snapped some pics tonight of dry hopping it, thanks again.

Sanitized my keg 1st.





made a little 2oz hop bag



drop it in!



in goes the beer!