Simonton Lake $^*! Show Episode IPA

Working on a nice crisp and fruity IPA to bring with me on the boat during the week of the 4th of July. Here's what I'm looking at. I've personally done single hopped beers with each of these beers and have liked alot of characteristics they display.

Estimated OG: 1.067 SG
Estimated FG: 1.012
Estimated Color: 10.4 SRM
Estimated IBU: 72.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.50 gal Distilled Water Water 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
2.00 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 6 -

9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7 74.5 %
1 lbs GoldPils Vienna (3.5 SRM) Grain 8 7.8 %
1 lbs Munich Malt (9.0 SRM) Grain 9 7.8 %
10.0 oz Cara 45 (45.0 SRM) Grain 10 4.9 %
10.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11 4.9 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
1.00 oz Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 13 18.1 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 15.0 min Hop 14 18.1 IBUs
1.00 oz Mosaic [11.60 %] - Boil 10.0 min Hop 15 12.8 IBUs
1.00 oz Mosaic [11.60 %] - Boil 5.0 min Hop 16 7.0 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 17 7.3 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 5.0 min Hop 18 7.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 19 -
1.00 oz Mosaic [11.60 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Dry Hop 5.0 Da Hop 21 0.0 IBUs
1.00 oz Sorachi Ace [12.00 %] - Dry Hop 5.0 Days Hop 22 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 12.0 oz

Holy water additives batman, I know the lake water sucks but is that your usual water routine? 2 tbsp of 5.2 along with all the other stuff seems excessive. I love the hop schedule. I always put sugar in my IPAs to get the a little drier personally.

Edit: sorry, 1tbsp. Still it all seems like a lot.

Wow don't have a clue! But I'm interested in how it turns out.


For my taste I'd back off on some of the malts and let the hops shine through..especially the caramel, 20 oz seems like a lot. Also maybe move some of the 5 min hops to flame out and do a hop stand at 180 for 20 min. But I've not used any of these hops yet.

bottlebomber said:

Holy water additives batman, I know the lake water sucks but is that your usual water routine? 2 tbsp of 5.2 along with all the other stuff seems excessive. I love the hop schedule. I always put sugar in my IPAs to get the a little drier personally.

Edit: sorry, 1tbsp. Still it all seems like a lot.

Click to expand...

Agreed on the water but he is starting with distiller. That said starting with distiller should really not need the 5.2...just the salts.

+1 on using sugar to dry ipa...plus mash low for high attenuation.

Using RO/Distilled water with adding water salts. I usually only use .5 tsp on lighter beers with low alkalinity, it was preset for the stout I did with tap. I tend to like my IPA's to tread the line between slightly crisp to malty, kinda like a two hearted in mouth feel. Michigan style :rockin:

Ca: 89.3
Mg: 9.2
Na: 16.9
SO4: 209.8
Cl: 30
HCO3: 44.7

SO4 : Cl ~ 7 : 1 (personally love this ratio, tried others for IPA's, my favorite)