Dry Hopped Session IPA

This is my first attempt at making my own recipe. I have brewed several kits and several of the recipes on this site. With some success as well as a few failures, and many lessons learned. My thoughts on this IPA are to keep the Alcohol below 5% and and the OG around 1.045.

I would love to hear the communities thoughts on this beer, suggestions, comments and ramblings are more than welcomed.

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 0.75L
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.009
IBU: 53
Boiling Time (Minutes): 60
Primary Fermentation: 7days
Secondary Fermentation: 7days

8 lbs. Pale Malt
0.5 lbs. Crystal 60L

1 oz Centennial 60 Min
0.5 oz Centennial 30 Min
0.5 oz Simcoe 5 Min

1oz Centennial Dry Hop in Secondary
1oz Simcoe Dry Hop in Secondary

Mash at 151 for 60min.

After secondary fermentation add, 3.3oz of Table sugar to carbonate and bottle.

First thing I'd suggest is to move your 30 minute to 0 but if if were my beer (cuz I likes em hoppy), I'd increase the .5 to 1 oz each.

I've had success doing a similar style with "hop bursting" or ramping up the hop additions in the last 15 min. So I would do additions at 15/5/0 minutes and whirlpool/hopstand for 15-20 minutes. Adjust your 60 minute addition to get your desired IBU level. Then dryhop for 3-5 days.

This method has resulted in strong "in your face" hop flavor and aroma, which is probably what you want for a session IPA.

Session IPA or not, you're still going to want to hop it quite a bit. I'd probably double the amount of hops (at least) you have listed and move them to the last 10 minutes of the boil and flame out. I'd choose a more typical bittering hop (Magnum, Warrior, etc.) and probably add about .25 to .5 oz at 60 minutes.

I'd bump your mash temp to 154, and maybe throw in a dash of dextrin.

I'd consider swapping your base malt for something with a bit more flavor like Vienna.

Finally, look for a less attenuative yeast so that it doesn't finish too dry, and lose the mouthfeel.

I like to jazz up my malts a bit. Some toasted malt is good in a light IPA. A bit of flaked barley is good for body and head. I use Munich or Vienna in many styles as a 20% ( or so) substitute for the two row.
There are lots of others that can be used in small quantities to add a bit of mystery to your ales.
Sometimes I throw in an ounce or two of black patent, mostly for color so it doesn't look like Bud. (also because I was given a couple of pounds of it)

Awesome suggestions, I am going to play with these suggestions in Beer Smith and see what I come up with. Is too out of character for adding candy sugar to this type of beer post boil? I have around 8 oz left over from a previous brew. Also would WLP002 be a better session yeast?

Bump your mash temp up to 158 or so to help with body. You'll want a light beer to finish higher. Maybe 1.014 or so.

Do not add sugar it will dry out the beer but also ramp up the abv. Use 001 and that will take u to your FG fine it's a great ale yeast. I second what others hve said about the hops use a neutral hop like magnum or warrior and then place those other ibus late for flavor.

You could try making it a RyePA instead. I have found that I just love everything about rye. It will add kind of a spicy/peppery flavor. You could substitute a couple pounds of pale 2-row for a couple pounds of rye malt. Also I would increase the hops for sure. I would definitely double the dry hops. and double the late additions.

mclamb6 said:

Session IPA or not, you're still going to want to hop it quite a bit. I'd probably double the amount of hops (at least) you have listed and move them to the last 10 minutes of the boil and flame out. I'd choose a more typical bittering hop (Magnum, Warrior, etc.) and probably add about .25 to .5 oz at 60 minutes.



I'd bump your mash temp to 154, and maybe throw in a dash of dextrin.



I'd consider swapping your base malt for something with a bit more flavor like Vienna.



Finally, look for a less attenuative yeast so that it doesn't finish too dry, and lose the mouthfeel.

Click to expand...

Dead on. I'd even ditch the 60 min all together, if you are doing a hop stand for 20-30 min with 4 oz of hops and another 3 oz of hops within the last 15 min it won't need an early charge.

mclamb6 said:

Session IPA or not, you're still going to want to hop it quite a bit. I'd probably double the amount of hops (at least) you have listed and move them to the last 10 minutes of the boil and flame out. I'd choose a more typical bittering hop (Magnum, Warrior, etc.) and probably add about .25 to .5 oz at 60 minutes.



I'd bump your mash temp to 154, and maybe throw in a dash of dextrin.



I'd consider swapping your base malt for something with a bit more flavor like Vienna.



Finally, look for a less attenuative yeast so that it doesn't finish too dry, and lose the mouthfeel.

Click to expand...

Dead on. I'd even ditch the 60 min all together, if you are doing a hop stand for 20-30 min with 4 oz of hops and another 3 oz of hops within the last 15 min it won't need an early charge.

I would use 001 or 1056 and just mash 154-156.