New_Climber
Well-Known Member
I wanted to ask peoples opinions of an IIPA recipe I just built.
To start, I have to say I have been brewing for about 3 yrs....have been doing AG for about 1.5yrs. And I have only made one IPA that was drinkable, the rest are completely HORRIBLE. The last IPA I made was so bad that after drinking half my keg I just could not take it and dumped it so I could make something else. The one I made that turned out pretty good was a clone of one of my favorite IPA...Vortex from Ft George Brewing in Astoria Or.
With all that said, I ask for all to be brutally honest...I love IPAs and I just cant seem to make them the way I like. My problem is that they are always way to bitter and have to much of an alcohol taste. I now have a fermenting chamber, so I can control my temps during fermenting which is what I thought my problem was....my brown ales, stouts and blonds all turn out pretty good.
NOTE: I have listed 2 different types of yeast...I dont plan on using both types, just could not decide on which I wanted to use. I also have not been making yeast starters, and to pitch the correct amount of yeast, I have been using 2 vials and paying the extra money instead.
NOTE: The reason I put the 1 lb. of DME was to up my sugars but in an attempt to keep it a little more malty and not so dry. Not sure if this a good idea or not. In the past I have added a lb. of corn sugar to my IPAs....but like I said the taste is pretty bad for my IPAs.
Opinions please....and thanks for the help.
Type: Partial Mash
Date: 11/21/2009
Batch Size: 5.00 gal
Brewer: Green House Brewing
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 6.25 %
10.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 62.50 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 12.50 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.38 %
1.50 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 9.38 %
0.50 oz Simcoe [13.00 %] (60 min) Hops 20.8 IBU
0.50 oz Warrior [15.00 %] (60 min) Hops 24.0 IBU
0.50 oz Warrior [15.00 %] (45 min) Hops 22.0 IBU
0.50 oz Simcoe [13.00 %] (30 min) Hops 16.0 IBU
1.00 oz Centennial [9.40 %] (0 min) Hops -
0.50 oz Cascade [5.00 %] (0 min) Hops -
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 4 days) Hops -
1.00 tbsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
2 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale
Beer Profile
Est Original Gravity: 1.082 SG
Bitterness: 82.7 IBU
Est Color: 12.5 SRM Color: Color
Mash Profile
Step Temp
60 min Mash In Add 21.00 qt of water at 160.1 F Mash at 150.0 F
10 min Mash Out Add 12.75 qt of water at 207.2 F sparge at 170.0 F
To start, I have to say I have been brewing for about 3 yrs....have been doing AG for about 1.5yrs. And I have only made one IPA that was drinkable, the rest are completely HORRIBLE. The last IPA I made was so bad that after drinking half my keg I just could not take it and dumped it so I could make something else. The one I made that turned out pretty good was a clone of one of my favorite IPA...Vortex from Ft George Brewing in Astoria Or.
With all that said, I ask for all to be brutally honest...I love IPAs and I just cant seem to make them the way I like. My problem is that they are always way to bitter and have to much of an alcohol taste. I now have a fermenting chamber, so I can control my temps during fermenting which is what I thought my problem was....my brown ales, stouts and blonds all turn out pretty good.
NOTE: I have listed 2 different types of yeast...I dont plan on using both types, just could not decide on which I wanted to use. I also have not been making yeast starters, and to pitch the correct amount of yeast, I have been using 2 vials and paying the extra money instead.
NOTE: The reason I put the 1 lb. of DME was to up my sugars but in an attempt to keep it a little more malty and not so dry. Not sure if this a good idea or not. In the past I have added a lb. of corn sugar to my IPAs....but like I said the taste is pretty bad for my IPAs.
Opinions please....and thanks for the help.
Type: Partial Mash
Date: 11/21/2009
Batch Size: 5.00 gal
Brewer: Green House Brewing
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 6.25 %
10.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 62.50 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 12.50 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.38 %
1.50 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 9.38 %
0.50 oz Simcoe [13.00 %] (60 min) Hops 20.8 IBU
0.50 oz Warrior [15.00 %] (60 min) Hops 24.0 IBU
0.50 oz Warrior [15.00 %] (45 min) Hops 22.0 IBU
0.50 oz Simcoe [13.00 %] (30 min) Hops 16.0 IBU
1.00 oz Centennial [9.40 %] (0 min) Hops -
0.50 oz Cascade [5.00 %] (0 min) Hops -
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 4 days) Hops -
1.00 tbsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
2 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale
Beer Profile
Est Original Gravity: 1.082 SG
Bitterness: 82.7 IBU
Est Color: 12.5 SRM Color: Color
Mash Profile
Step Temp
60 min Mash In Add 21.00 qt of water at 160.1 F Mash at 150.0 F
10 min Mash Out Add 12.75 qt of water at 207.2 F sparge at 170.0 F