"Session" IPA Critique

Hello,
I came up with this recipe and was wondering if I could get some feedback on it

Recipe Specifications
--------------------------
Boil Size: 17.10 gal
Post Boil Volume: 15.60 gal
Batch Size (fermenter): 15.00 gal
Bottling Volume: 15.00 gal
Estimated OG: 1.058 SG
Estimated Color: 7.5 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
3.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 57.1 %
10 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 28.6 %
5 lbs Rye Malt (Briess) (3.7 SRM) Grain 4 14.3 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 25.0 IBUs
2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 6 10.6 IBUs
5.00 oz Ginger Root (Boil 12.0 mins) Herb 7 -
0.75 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 9 2.5 IBUs
2.25 oz Coriander Seed (Boil 5.0 mins) Spice 10 -
3.00 tbsp Lemon Peel (Boil 0.0 mins) Flavor 11 -
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -

Seems like a lot going on in an IPA - Rye, Ginger, Coriander, Lemon Peel. I'm down with the rye as I love a good Rye IPA, but not sure about the other items. They seem out of place. To each his own, but it seems a bit "busy".

Girlfriend wanted ginger and lemon. I can take or leave the Rye. I do love a good RyePA, but, I can save that one for later. I agree that it may be busy. Maybe I'll drop the coriander and the rye. We had Good JUJU and think it's great, so I think that's where the ginger came from.

I don't know of any IPA on Earth with 29% crystal malt. You're gonna have sugar beer.

Seems a little short on hops. I just did a 5 gallon CDA with 4 oz of hops, 3 of which went at flameout for the big flavor and aroma. I'm curious to see how that aspect of your recipe turns out. Interested in hearing about your tasting notes.

That is a terrible looking recipe. I'd axe the coriander, lemon and ginger. Remove a bunch of crystal and add back 2 row to make up the gravity difference. The rest looks fine to me...HAHA.

You need more hops - I recently did session ipa and had a total of 10oz for 5 gallons - 5 of that was dry hopped but that's where you get the goodness in a session ipa.

Used galena, cascade & tettnang

All good suggestions. I definitely don't want a sugar bomb (I don't particularly like sweet beers). Here's some rejiggering (I don't want to axe the lemon and ginger as they are exactly the flavors we are looking for):

Recipe Specifications
--------------------------
Boil Size: 17.10 gal
Post Boil Volume: 15.60 gal
Batch Size (fermenter): 15.00 gal
Bottling Volume: 15.00 gal
Estimated OG: 1.056 SG
Estimated Color: 5.1 SRM
Estimated IBU: 38.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 90.9 %
3 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 9.1 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 25.5 IBUs
2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 5 10.8 IBUs
2.00 oz Ginger Root (Boil 12.0 mins) Herb 6 -
0.75 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 8 2.5 IBUs
3.00 tbsp Lemon Peel (Boil 0.0 mins) Flavor 9 -
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -

shoreman said:

You need more hops - I recently did session ipa and had a total of 10oz for 5 gallons - 5 of that was dry hopped but that's where you get the goodness in a session ipa.

Used galena, cascade & tettnang

Click to expand...

I will be dry hopping (sorry, not in recipe, will add it in). I also have a "randall" so...

Move the 2.0 oz. 30 minute Cascade addition to flameout. Ease back a bit on the Centennial for bittering... maybe put an oz. at 10 minutes with the Willamette.

Edit: the above advice was for a 5 gallon batch, so make the necessary adjustments. You'll need about triple the hops you currently have. For a session IPA, I actually think a 60/0/DH schedule is best, with heavy emphasis on 0 and DH.

Look into Sorachi Ace hops for that Lemony flavor. I think you would have better results with those than by simply using lemon zest at flameout. Not sure about the ginger (the amount or time frame).

I would cut the crystal to 5% and add an equal amount of carapils.

Ok, I'm liking this more and more, how about this (I cut back on the ginger figuring I may be able to make up for it with the dry hopping):
Recipe Specifications
--------------------------
Boil Size: 17.10 gal
Post Boil Volume: 15.60 gal
Batch Size (fermenter): 15.00 gal
Bottling Volume: 15.00 gal
Estimated OG: 1.056 SG
Estimated Color: 5.1 SRM
Estimated IBU: 38.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 90.9 %
3 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 9.1 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 25.5 IBUs
2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 5 10.8 IBUs
2.00 oz Ginger Root (Boil 12.0 mins) Herb 6 -
0.75 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 8 2.5 IBUs
3.00 tbsp Lemon Peel (Boil 0.0 mins) Flavor 9 -
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -

That's not right, sorry It didn't post correctly:

Recipe Specifications
--------------------------
Boil Size: 17.10 gal
Post Boil Volume: 15.60 gal
Batch Size (fermenter): 15.00 gal
Bottling Volume: 15.00 gal
Estimated OG: 1.051 SG
Estimated Color: 4.3 SRM
Estimated IBU: 34.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
0.75 Items Campden Tablet (Mash 60.0 mins) Water Agent 2 -
27 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 90.0 %
1 lbs 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 5.0 %
1 lbs 8.0 oz Carapils (Briess) (1.5 SRM) Grain 5 5.0 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 26.6 IBUs
1.00 oz Ginger Root (Boil 12.0 mins) Herb 7 -
0.75 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 4.8 IBUs
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 10 2.6 IBUs
2.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
2.00 oz Sorachi Ace [12.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
2.00 oz Sorachi Ace [12.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

Edit:

You have to adjust for a 17 gallon boil / 15 gallon batch by tripling your hops, or even more in certain places. For instance, the dryhop should be about 7.5-9.5 oz.... lol - You could go the pale ale route instead if you wish.

bobbrews said:

You have to adjust for a 15 gallon batch by tripling your hops in certain places. For instance, the dryhop should be about 7.5-10 oz.... lol

Click to expand...

I'm worried about bittering during the boil. I'll happily adjust the dryhop for flavor/aroma.

Pash91 said:

I'm worried about bittering during the boil. I'll happily adjust the dryhop for flavor/aroma.

Click to expand...

Upped the Sorachi to 6 oz and added 4 oz Cascade

bobbrews said:

You have to adjust for a 17 gallon boil / 15 gallon batch by tripling your hops, or even more in certain places. For instance, the dryhop should be about 7.5-9.5 oz.... lol - You could go the pale ale route instead if you wish.

Click to expand...

And yes, I did got the Pale Ale Route about half way through... Probably should have mentioned that. Should probably not be doing this during class.

You won't have an IPA at 34 IBUs.

Nothing wrong with brewing an overhopped Session APA with a little more hops.