Hey guys,
I am getting ready to order the ingredients to make 4 batches of IPA based off of some recipes I came up with. This is the first time I have attempted to come up with my own recipes. I am doing this to learn on my own how different hop schedules and different types of malt extract create different flavors. I want to compare 4 batches with pretty close ingredients, only switching a few things around to see how it influences the flavor. The 4 recipes are essentially the same ingredients, the only difference being darker Caramel grain, darker malt extract and different hop schedules.
Here are my recipes, let me know what you think and if I should change anything:
#1. Lighter colored, more hop flavor IPA
9 lbs Pilsen Light Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 10L
1 lb corn sugar
1 tsp Irish Moss
1.5 oz Cascade pellet hops 7.1% AA (Bittering, 60 min)
2.5 oz Cascade pellet hops 7.1% AA (Flavoring, 30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
#2. Lighter colored, more hop bitterness IPA
9 lbs Pilsen Light Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 10L
1 lb corn sugar
1 tsp Irish Moss
2.5 oz Cascade pellet hops 7.1% AA (Bittering, 60 min)
1.5 oz Cascade pellet hops 7.1% AA (Flavoring, 30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
#3. Darker colored, more hop flavor IPA
9 lbs Amber Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 60L
1 lb corn sugar
1 tsp Irish Moss
1.5 oz Cascade pellet hops 7.1% AA (60 min)
2.5 oz Cascade pellet hops 7.1% AA (30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
#4. Darker colored, more hop bitterness IPA
9 lbs Amber Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 60L
1 lb corn sugar
1 tsp Irish Moss
2.5 oz Cascade pellet hops 7.1 %AA (60 min)
1.5 oz Cascade pellet hops 7.1% AA (30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
All 4 batches will use a glass carboy with blow off tubing for primary fermentation. I anticipate approximately 2 weeks for primary fermentation at around 68 degrees F. Then it will get transferred to a plastic bucket fermenter and the 4 oz of dry leaf hops will be added for another 2 weeks. Finally it will be bottle conditioned using 5 oz of corn sugar. The 1 lb of corn sugar is added during the original boil to increase alcohol. I'm looking for approximately 8.5% alcohol by volume.
I'm considering replacing the Caramel 60L with 120L to make it really dark. Would that change the flavor too much? Is 4 oz too much to dry hop with?
I am getting ready to order the ingredients to make 4 batches of IPA based off of some recipes I came up with. This is the first time I have attempted to come up with my own recipes. I am doing this to learn on my own how different hop schedules and different types of malt extract create different flavors. I want to compare 4 batches with pretty close ingredients, only switching a few things around to see how it influences the flavor. The 4 recipes are essentially the same ingredients, the only difference being darker Caramel grain, darker malt extract and different hop schedules.
Here are my recipes, let me know what you think and if I should change anything:
#1. Lighter colored, more hop flavor IPA
9 lbs Pilsen Light Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 10L
1 lb corn sugar
1 tsp Irish Moss
1.5 oz Cascade pellet hops 7.1% AA (Bittering, 60 min)
2.5 oz Cascade pellet hops 7.1% AA (Flavoring, 30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
#2. Lighter colored, more hop bitterness IPA
9 lbs Pilsen Light Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 10L
1 lb corn sugar
1 tsp Irish Moss
2.5 oz Cascade pellet hops 7.1% AA (Bittering, 60 min)
1.5 oz Cascade pellet hops 7.1% AA (Flavoring, 30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
#3. Darker colored, more hop flavor IPA
9 lbs Amber Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 60L
1 lb corn sugar
1 tsp Irish Moss
1.5 oz Cascade pellet hops 7.1% AA (60 min)
2.5 oz Cascade pellet hops 7.1% AA (30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
#4. Darker colored, more hop bitterness IPA
9 lbs Amber Liquid Malt Extract (made by Briess for Midwest Supplies)
8 oz Carapils grain
8 oz Caramel 60L
1 lb corn sugar
1 tsp Irish Moss
2.5 oz Cascade pellet hops 7.1 %AA (60 min)
1.5 oz Cascade pellet hops 7.1% AA (30 min)
4 oz Cascade leaf hops 7.4% AA (dry hopped in secondary for 2 weeks)
White Labs WL001 California Ale Yeast
All 4 batches will use a glass carboy with blow off tubing for primary fermentation. I anticipate approximately 2 weeks for primary fermentation at around 68 degrees F. Then it will get transferred to a plastic bucket fermenter and the 4 oz of dry leaf hops will be added for another 2 weeks. Finally it will be bottle conditioned using 5 oz of corn sugar. The 1 lb of corn sugar is added during the original boil to increase alcohol. I'm looking for approximately 8.5% alcohol by volume.
I'm considering replacing the Caramel 60L with 120L to make it really dark. Would that change the flavor too much? Is 4 oz too much to dry hop with?