Columbus/Cascade Pale Ale and IPA recipe critiques

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MrNic

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Hi everyone,

In about a month I'm planning on brewing up some simple Pale Ale and IPA recipes using Columbus and Cascade hops. If you could check out my recipes and tell me if they look good or not that would be awesome.

Thanks in advance,
Nic

Columbus/Cascade Pale Ale:

Recipe Type: Partial Mash
Yeast: US-05
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.013
IBU: 33
Boiling Time (Minutes): 60
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 68 degrees

Grain Bill:
2-row - 6.5 lbs.
Caramel 60 - 1 lb.
Munich - .5 lbs.
Golden Light Dry Extract - 10 oz.

Hop Schedule:
.5 oz. Columbus FWH
.5 oz. Columbus 20 min.
1 oz. Cascade 10 min.
2 oz. Cascade 0 min.
.5 oz. Columbus dry hop 7 days
2 oz. Cascade dry hop 7 days

Mash @ 154 for 60 minutes.

Columbus/Cascade IPA:

Recipe Type: Partial Mash
Yeast: US-05
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.009
IBU: 65
Boiling Time (Minutes): 60
Color: 8 SRM
Primary Fermentation (# of Days & Temp): 21 Days at 68 degrees

Grain Bill:
2-row - 7 lbs.
Caramel 40 - 1 lb.
Golden Light Dry Extract - 1.75 lbs.

Hop Schedule:
1 oz. Columbus 60 min.
1 oz. Columbus 20 min.
1 oz. Columbus 10 min.
2 oz. Cascade 0 min.
2 oz. Columbus dry hop 7 days
1 oz. Cascade dry hop 7 days

Mash @ 148 for 60 min.

Please let me know what you think!
 
I would do that, but I'm ordering all of the ingredients together to save on shipping.
 
What's the boil size for each beer? Are they full volume boils?

1. Condition both beers for 3-4 weeks before bottling.
2. Mash the Pale Ale at 154 F and mash the IPA at 148 F to switch things up.
3. FWH hop the Pale Ale. Standard bitter the IPA to switch things up.
4. Use 2-row, Munich, and Crystal 60 in the Pale Ale. Use 2-row, crystal 40, and corn sugar in the IPA.
5. More IBUs are needed in the IPA. Shoot for 65-85.
6. Ferment in the low to mid 60s if possible.

IPA hop schedule

1 oz. Columbus at 60
1 oz. Columbus at 20
1-2 oz. Cascade at 10
2 oz. Cascade at 0
3 oz. Columbus & Cascade - 10 day dryhop

For the pale ale schedule, cut the 60 and 20 minute additions in half. Leave the 10/0/DH the same.
 
What's the boil size for each beer? Are they full volume boils?

1. Condition both beers for 3-4 weeks before bottling.
2. Mash the Pale Ale at 154 F and mash the IPA at 148 F to switch things up.
3. FWH hop the Pale Ale. Standard bitter the IPA to switch things up.
4. Use 2-row, Munich, and Crystal 60 in the Pale Ale. Use 2-row, crystal 40, and corn sugar in the IPA.
5. More IBUs are needed in the IPA. Shoot for 65-85.
6. Ferment in the low to mid 60s if possible.

IPA hop schedule

1 oz. Columbus at 60
1 oz. Columbus at 20
1-2 oz. Cascade at 10
2 oz. Cascade at 0
3 oz. Columbus & Cascade - 10 day dryhop

For the pale ale schedule, cut the 60 and 20 minute additions in half. Leave the 10/0/DH the same.

I'm boiling on the stove top, so they'll both be 3 gallon boils and I'll be topping up in the fermenter.

Thanks for the help.
 
I should mention that the Cascades are 6.8AA and Columbus are 12.8AA.
 
If you're topping off, you're essentially diluting the wort. So you'll need more malt and hops to achieve a similar, albeit not the same goal. I suggest calculating for this since the recs I gave above were for a full volume boil.
 
Okay, I changed the recipes. I changed the cascade additions a bit because I'll only be getting 8 oz of them.
 
If you're topping off, you're essentially diluting the wort. So you'll need more malt and hops to achieve a similar, albeit not the same goal. I suggest calculating for this since the recs I gave above were for a full volume boil.

The ibu's are calculated for a half boil and topping up.
 
I meant that for my advice, not your original recipe. If you shoot for 85 IBUs in a full wort boil, you won't get that with a partial boil w/top off water. And 45 IBUs in your original recipe whether actual or not, is very lax for an IPA...especially if you're comparing it to another beer you're simultaneously brewing, the APA at 35 IBUs.

Much better on the changes (I think). Perhaps someone else can comment as well.
 
I meant that for my advice, not your original recipe. If you shoot for 85 IBUs in a full wort boil, you won't get that with a partial boil w/top off water. And 45 IBUs in your original recipe whether actual or not, is very lax for an IPA...especially if you're comparing it to another beer you're simultaneously brewing, the APA at 35 IBUs.

Much better on the changes (I think). Perhaps someone else can comment as well.

When I originally made this thread I messed up on the IBU's for the IPA. It was supposed to say 65.
 
I like the changes. I am a strong proponent of full volume boils. But as long as your program calculates appropriate levels for topping off, you should still have some tasty beers on your hands.
 
I would do full boils if I could. I live in an apartment so I'm kind of limited on the amount of space I have. One of these days when I have more space I'll be buying a turkey fryer.
 
The only other piece of advice I would give is to focus on Columbus late for the IPA and Cascade late for the APA. You should use both hops in both beers, but try to switch up the emphasis of Columbus/Cascade on the late additions for a different hop character.

Example:

IPA

Using more Columbus @ 10 and/or 0 than Cascade

APA

Cascade focus in the dryhop supplemented by Columbus
 
What about this for the IPA:
1 oz Columbus 60
1 oz Columbus 20
1 oz Columbus 10
1 oz Columbus 0
1 oz Columbus dry
2 oz Cascade dry

And this for the pale ale:
.5 oz Columbus 60
.5 oz Columbus 20
2 oz Cascade 10
2 oz Cascade 0
1 oz Cascade dry
2 oz Columbus dry
 
IPA:
1 oz Columbus 60
1 oz Columbus 20
1 oz Columbus 10
2 oz Cascade 0
2.0 oz Columbus dry
1.0 oz Cascade dry

pale ale:
.5 oz Columbus 60
.5 oz Columbus 20
1 oz Cascade 10
2 oz Cascade 0
2 oz Cascade dry
.5 oz Columbus dry
 
Well, I ordered everything for both of these recipes. I plan on brewing the pale ale within a week or so and the IPA a month or so after that. I'll update this post with my results. Thanks again for all of your help.
 
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