Amber IPA (first scratch recipe)

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Mishkan

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Shooting for a slight spiciness and sweetness with a citrusy aroma. I'd do it using ahtanum but I can't find it around here. For yeast I'm trying to decide between WL001,008,0051 I'm leaning towards 51

Recipe: Amber IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.02 gal
Estimated OG: 1.081 SG
Estimated Color: 14.0 SRM
Estimated IBU: 70.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Munich Malt (9.0 SRM) Grain 47.30 %
6.50 lb Pilsner (2 Row) UK (1.0 SRM) Grain 43.92 %
1.00 lb Honey Malt (25.0 SRM) Grain 6.76 %
0.30 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.03 %
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
1.00 oz Sorachi Ace [10.90 %] (Dry Hop 3 days) Hops -
1.00 oz Nugget [13.00 %] (60 min) Hops 38.4 IBU
1.00 oz Warrior [15.00 %] (30 min) Hops 22.0 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 9.5 IBU
0.50 oz Simcoe [13.00 %] (0 min) Hops -
1.00 oz Tettnang [4.50 %] (0 min) Hops -
1.00 oz Columbus (Tomahawk) [14.00 %] (0 min) Hops -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 14.80 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 18.50 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 11.10 qt of water at 198.6 F 168.0 F
 
That looks like quite the hop schedule. Any reason for the variety of hops you are using?
 
Sorry shifted around Warrior to 25
Nugget and Warrior are mainly there for the bittering, Warrior has some flavor
Simcoe is because I can only buy in 1 oz packages, so I figured half for a bit of flavor and bitterness half for 0 minute for aroma.
Columbus for a slightly earth flavor and hop base, Tettnang with some spiciness, Simcoe for a small amount of grapefruit.

The dry hopping is to bring out the citrus notes again, so ideally it has a citrus forward with a spicy sweet note at the back. At least thats the idea.

But please, just tear it apart.
 
But please, just tear it apart.

Ok, well, you asked for it. Lol

I like the idea of using munich and pilsner malts. I would instead of using the munich as a base malt, I would cut it down to 15-20%. You will still achieve some maltiness to help balance out the hops bitterness. Are your grain prices all the same or do they differ like some stores? One here in Olympia sells all grains for $1.50 a lb while the other one has different prices for different malts. Anways, a standard 2 row would suffice instead of using british pilsner. I know this may sound weird, but I do it and it works great. I would add 1/2 lb of regular rolled oats for a silky mouthfeel and increased head retention. Maybe a touch of cara pils dextrine also, like 1/2 lb. Instead of using 1/3 lb of crstal 120, you could use a whole pound of crystal 40. Actually, I just created it in beersmith for ya. Just import it into your library after saving it to your desktop or wherever. OK, I thought I could attach it to the thread, I huess I cant so here ya go.
 
Amber IPA
American IPA
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.72 gal
Boil Time: 90 min

Ingredients
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.97 %
1.50 lb Munich Malt (9.0 SRM) Grain 9.68 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.45 %
1.00 lb Honey Malt (25.0 SRM) Grain 6.45 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.23 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.23 %
0.50 oz Centennial [10.00 %] (90 min) Hops 15.5 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
0.50 oz Centennial [10.00 %] (60 min) Hops 14.5 IBU
1.00 oz Simcoe [13.00 %] (30 min) Hops 29.0 IBU
0.50 oz Centennial [10.00 %] (15 min) Hops 7.2 IBU
0.50 oz Columbus (Tomahawk) [17.90 %] (5 min) Hops 4.7 IBU
0.50 oz Columbus (Tomahawk) [17.90 %] (0 min) Hops -

Beer Profile
Est Original Gravity: 1.084 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 8.22
Bitterness: 71.0 IBU Calories:
Est Color: 11.8 SRM

Sparge Water: 1.83 gal
Sparge Temperature: 168.0 F

Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 5.00 gal of water at 165.6 F 154.0 F
10 min Mash Out Add 2.00 gal of water at 207.9 F 168.0 F
 
Hmm, basically there's just two prices, Base and Specialty

So I could keep the munich at a decent percentage, maybe drop it a bit. That way it stays a good amber color


6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.48 %
5.50 lb Munich Malt (9.0 SRM) Grain 35.95 %
1.30 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.50 %
1.00 lb Honey Malt (25.0 SRM) Grain 6.54 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.27 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.27 %

As for your hop additions, I really wanted to add in Sorachi/Centennial to dry hop to get that bit of lemon and grapefruit citrus right up front. Then the tettnang is a nice spiciness to it. Not really sure

Also the yeast... california could be safe and interesting, east coast has never done me wrong, California V though could be pretty cool (I might just increase the batch size a hair and just throw this into a 1 gallon)
 
I'd back down on the crystal, 2.8lbs is a ton for a 5gal batch, esp if you want this to be hoppy. I'd cut it to 1lb max.
as for the hops, I'd def cut the tett since its gunna be overpowered by everything else. Unless you're clearing out some hops, I'd probably reduce the varities too, you don't want it to get too muddied.
I don't think you could go wrong with any of those yeast choices. I'd just randomly pick one or split it like you mentioned
 
2.8 lbs? Its at 1.3, ok I cut back a bit on it, and simplified the hop bill so its similar to yours but I really wanted to try dry hopping with sorachi and centennial. Though sorachi + columbus might fit better with the theme.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.02 gal
Estimated OG: 1.082 SG
Estimated Color: 13.9 SRM
Estimated IBU: 82.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 43.33 %
5.50 lb Munich Malt (9.0 SRM) Grain 36.67 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
1.00 lb Honey Malt (25.0 SRM) Grain 6.67 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.33 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.33 %
1.00 oz Sorachi Ace [10.90 %] (Dry Hop 3 days) Hops -
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 41.1 IBU
1.00 oz Simcoe [13.00 %] (20 min) Hops 23.1 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 14.6 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 4.1 IBU

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 15.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 18.75 qt of water at 163.9 F 1524.0 F
10 min Mash Out Add 10.50 qt of water at 200.7 F 168.0 F
 
I thought cara pils was just slightly modified didn't really count. I am shooting for an amber here if you think about it.
So playing around with the numbers to manage to keep the same color while cutting back on crystal

9 lb Munich
4 lb 2-Row
0.5 lb Cara-Pils
0.5 lb Crystal 80L
0.5 lb Honey
0.5 lb Oats Flaked

Thanks for the help by the way.
 
dcp27 I'm pretty sure carapils and honey malts are not crystal malts. First link shows Homebrew wiki on cyrstal malts/caramel malts. Second is Briess list of caramel malts. Carapils is a dextrine style malt.
Yes they are all specialty malts, but not crystal.

https://www.homebrewtalk.com/wiki/index.php/Crystal_malt
http://www.brewingwithbriess.com/Products/Caramel_Malts.htm

Edit: Further research and carapils is most deffinately a type of crystal malt however for the sake of understanding with out confusion I would still call it a dextrine malt instead.

Honey Malt by everything I can tell is not a caramel malt, though very similar in production.
 
honestly, its your beer so its up to you. personally, in hoppy beers I prefer them drier so I limit crystal since the extra sweetness interferes with citrusy hops. honey malt doesnt interfere as much as the normal caramel malts, and the darker ones interfere more. in a beer with this much munich I don't think you have the need for much crystal at all and IMO carapils is useless especially when already using other crystal malts since it does the same thing, just with no flavor. also, because of the size of this, its going to have its own residual sweetness without the crystal malts. if you really want that dark amber color, you could just use a touch of chocolate or other roasted malt to get you there. heres some tips on making better hoppy beers by Vinnie of Russian River: http://www.brew-monkey.com/articles/Better_Hoppy_Beers.pdf

with that said, there are some great hoppy beers with lots of crystal used, such as: biermunchers-outer-limits-ipa so its really up to you which way you want to go.
 
Edit: Further research and carapils is most deffinately a type of crystal malt however for the sake of understanding with out confusion I would still call it a dextrine malt instead.

Honey Malt by everything I can tell is not a caramel malt, though very similar in production.

thanks for following up on the research. ok, no honey malt isn;t considered an actual caramel malt, but due to its intense sweetness and similarities its meant to be used like a crystal malt, usually in place of some rather than on top of. you should include the percentage of honey malt used when considering how much crystal you are using.
 
Ingredients:
------------
Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.27 %
6.00 lb Munich Malt (9.0 SRM) Grain 43.64 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.64 %
0.30 lb Oats, Flaked (1.0 SRM) Grain 2.18 %
0.25 lb Honey Malt (25.0 SRM) Grain 1.82 %
0.20 lb Chocolate Malt (350.0 SRM) Grain 1.45 %

I think should cover it quite nicely, the flaked oats instead of the carapils for head retention. The honey malt remains, keeps the crystal levels at about 4-5% range

Now hops is something I thought over a little bit more and I really want that spicy/citrus combination. Hopefully for a more orangy lemon style thing (wish I could get ahtanum more easily) Slightly offset by the malty base.

So another shot at the hops
1.00 oz Warrior [15.00 %] (70 min) Hops 49.2 IBU
0.50 oz Amarillo Gold [8.50 %] (20 min) Hops 8.2 IBU
1.00 oz Mt. Hood [6.00 %] (20 min) Hops 11.5 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 6.7 IBU
0.50 oz Mt. Hood [6.00 %] (5 min) Hops 1.9 IBU
0.50 oz Mt. Hood [6.00 %] (0 min) Hops -
1.00 oz Mt. Hood [6.00 %] (Dry Hop 3 days) Hops -
1.00 oz Sorachi Ace [10.90 %] (Dry Hop 3 days) Hops -
 
how dark are you shooting for? thats gunna be more copper/light brown than amber. I'd cut the chocolate to an oz for a nice dark amber

if you really want orangy, see if you can find some summit. it gives a nice orange/tangerine flavor when used late.
 
Right now its measuring at 17 SRM with that amount of chocolate. I'll probably use that and then cut back on my second batch as this one I'll brewing within the next two weeks.

I can just fill out my hop order online since my lhbs not always reliable about what they have in stock.

So switch out Amarillo with Summit and use Summit also as the bittering hop (instead of warrior). And play around with the times to get 70-80 IBUs.

Maybe grab an extra summit for a 0 minute addition or dry hopping? Trying to keep from overwhelming the Mt. Hood. Maybe even replace the Sorachi with it?
 
well i wouldnt swap the sorachi out since you wanted the lemony aspect of it, unless you changed your mind. using the summit as the bittering hop won't help with the orange flavors, you need it 15 mins or less for that. if you wanted to simplify you could use the summit instead of warrior tho since its a high AA hop too. I don't like to use it early tho for fear of onion/garlic flavors that some people report. I just used a good amount of it late tho and it def gave orange/tangerine.
 
Yeah thats what I was getting at when I said replacing amarillo. So the new hop bill looks as such (man summit is really really bitter)

This will hit 76.9 IBUs (from Beersmith)

1.00 oz Mt. Hood [6.00 %] (Dry Hop 3 days) Hops -
1.00 oz Sorachi Ace [10.90 %] (Dry Hop 3 days) Hops -


1.00 oz Summit [17.00 %] (35 min) Hops 44.7 IBU
1.00 oz Mt. Hood [6.00 %] (20 min) Hops 11.5 IBU
0.50 oz Summit [17.00 %] (15 min) Hops 13.4 IBU
0.50 oz Summit [17.00 %] (5 min) Hops 5.4 IBU
0.50 oz Mt. Hood [6.00 %] (5 min) Hops 1.9 IBU
0.50 oz Mt. Hood [6.00 %] (0 min) Hops -
 
Woops forgot about the onions, and needed to adjust it a bit, so summit is purely late addition.

1.00 oz Mt. Hood [6.00 %] (Dry Hop 3 days) Hops -
1.00 oz Sorachi Ace [10.90 %] (Dry Hop 3 days) Hops -


1.00 oz Warrior [15.00 %] (60 min) Hops 47.6 IBU
1.00 oz Mt. Hood [6.00 %] (20 min) Hops 11.5 IBU
1.00 oz Amarillo Gold (10 min) Hops 9.8 IBU
0.50 oz Mt. Hood [6.00 %] (5 min) Hops 1.9 IBU
0.50 oz Summit [17.00 %] (5 min) Hops 5.4 IBU
0.50 oz Summit [17.00 %] (0 min) Hops -
0.50 oz Mt. Hood [6.00 %] (0 min) Hops -
 

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