American IPA MY 60 minute IPA

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deepsouth

Well-Known Member
Joined
Apr 6, 2009
Messages
455
Reaction score
11
Location
biloxi, ms
Recipe Type
Extract
Yeast
wyeast 1187 ringwood ale
Yeast Starter
recommended
Batch Size (Gallons)
5
Original Gravity
1.071
Final Gravity
forgot to take (doh)
Boiling Time (Minutes)
75
IBU
72.2
Color
9.4 SRM
Primary Fermentation (# of Days & Temp)
12
Secondary Fermentation (# of Days & Temp)
10
Tasting Notes
this turned out well balanced with a sharp resiny bitterness.
primary fermentation temperature 68 degrees
secondary fermentation temperature 72 degrees


Ingredients


5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 59.52% (at 75 minutes)
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 35.71% (at flameout)

0.40 lb British Amber Malt (22.0 SRM) Grain 4.76% (steeping grains)

0.25 oz Simcoe [12.90 %] (60 min) Hops
0.25 oz Warrior [16.10 %] (60 min) Hops
0.25 oz Amarillo Gold [9.30 %] (60 min) Hops

0.25 oz Simcoe [12.90 %] (45 min) Hops
0.25 oz Warrior [16.10 %] (45 min) Hops
0.25 oz Amarillo Gold [9.30 %] (45 min) Hops

0.25 oz Amarillo Gold [9.30 %] (30 min) Hops
0.25 oz Simcoe [12.90 %] (30 min) Hops
0.25 oz Warrior [16.10 %] (30 min) Hops

0.25 oz Warrior [16.10 %] (15 min) Hops
0.25 oz Amarillo Gold [9.30 %] (15 min) Hops
0.25 oz Simcoe [12.90 %] (15 min) Hops

0.50 oz Amarillo Gold [9.30 %] (0 min) (Aroma Hop-Steep)

0.50 oz Simcoe [12.90 %] (Dry Hop 10 days)
1.00 oz Amarillo Gold [9.30 %] (Dry Hop 10 days)

1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale




i've had approval from three beer geeks that have tried this brew and have had one non beer geek offer to buy the ingredients if i would brew them a batch.


thanks for looking!

cheers.
 
my brewing mentor (barefootbrewer) tasted my beer for the first time last night and he really liked it. he said that he could not tell it was a homebrew!

i'll be brewing this again for the emerald coast beer festival.
 
best ipa and third best of show in this competition with this beer....

Results of the 2009 E.T. Barnette Homebrew Competition

Congrats on the awards. My most recent IPA is a few days from being done and I will be placing it into a cornie to pressurize. I may also mark this thread for future reference and theft of your recipe. Only kidding ya know.

You don't have a problem using the recipe since it is posted, RIGHT?

Anyway...... Congrats again.

Salute! :mug:
 
Congrats on the awards. My most recent IPA is a few days from being done and I will be placing it into a cornie to pressurize. I may also mark this thread for future reference and theft of your recipe. Only kidding ya know.

You don't have a problem using the recipe since it is posted, RIGHT?

Anyway...... Congrats again.

Salute! :mug:


thanks for the congrats!

i have no problem with anyone brewing this recipe.

i hope anyone who does is as pleased with it as i am!

peace
 
i'm brewing ten gallons of this sunday. back to back 5 gallon batches. one for me and one for emerald coast beer festival!
 
Is the ringwood ale yeast a slow yeast? Mine has still be slowly bubbling (1-2/min) and I'm going on 3 weeks so far. I transferred to secondary after 2 weeks to dry hop. I've had both primary and secondary at 68 degrees the entire time. I'll have to check gravity here soon to see how close it is to being finished. I wonder if this is due to not using a starter? I pitched directly from the smack pack.
 
Is the ringwood ale yeast a slow yeast? Mine has still be slowly bubbling (1-2/min) and I'm going on 3 weeks so far. I transferred to secondary after 2 weeks to dry hop. I've had both primary and secondary at 68 degrees the entire time. I'll have to check gravity here soon to see how close it is to being finished. I wonder if this is due to not using a starter? I pitched directly from the smack pack.

i also pitched directly from the smack pack and without a starter and i had airlock activity the up until i racked it to secondary to dry hop it.

i probably could have left it longer, but impatience got the best of me.

did you brew this same beer?
 
Yes... I brewed the recipe out of extreme brewing which i think is basically the same thing. I'll just have to be patient and wait it out until it stops. 3 weeks and still going and I'm beginning to wonder. I just bumped ferm temp up to 73 so we'll see if that helps speed things up.
 
Yes... I brewed the recipe out of extreme brewing which i think is basically the same thing. I'll just have to be patient and wait it out until it stops. 3 weeks and still going and I'm beginning to wonder. I just bumped ferm temp up to 73 so we'll see if that helps speed things up.


pretty much the same with a bit more malt and double the hops.

have you taken a gravity reading? i totally forgot to take mine when i racked it and when i bottled it.

i'd rack that bad boy and up the temp.
 
No... I might take a gravity reading w/in the next few days. I'm going to try to wait until airlock activity stops.
 
I couldn't wait any longer. I checked gravity last night and it was 1.015 so I think it's done. The recipe says the target FG is .017 so I think I'm good to go. It doesn't explain why my airlock kept going though. I took a taste from the sample and the the flavors of 60 min are there... but it will be much more like it after a few weeks of mellowing.
 
primary fermentation temperature 68 degrees
secondary fermentation temperature 72 degrees


Ingredients


5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 59.52% (at 75 minutes)
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 35.71% (at flameout)

0.40 lb British Amber Malt (22.0 SRM) Grain 4.76% (steeping grains)

0.50 oz Amarillo Gold [9.30 %] (0 min) (Aroma Hop-Steep)

0.50 oz Simcoe [12.90 %] (Dry Hop 10 days)
1.00 oz Amarillo Gold [9.30 %] (Dry Hop 10 days)

1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale


thanks for looking!

cheers.


im confused as to the brewing process...and quite possibly an idiot lol.

what is the difference in the 5lbs at - 59.52% (at 75 minutes)
and the other 3 lbs? Was the 3lbs added with the grains and steeping hops at the end of the boil? And what are those percentages for? clarity?

I'm gonna try this one, just wanna get it right - but i'll probably cheat and just dry hop in the primary as i'm too poor to buy a secondary...
 
i added the 3 lbs at flameout and stirred it in. i was doing a partial boil and didn't really have enough water in the pot to get the hop utilization i desired if i added all the malt at once. the percentages are the beersmith percentages of fermentables iirc. the steeping grains were done before the boil at a lower temperature than boiling.

good luck and tell me how it turns out please!
 
Great recipe! I'm going to try it out as my next batch I think. I just made a sorta-kinda-LHBS-suggested DFH 90 minute clone that we kind of formulated in store on the fly, so I'm excited to try a DFH clone recipe that has been tried and tested and approved! Thanks again for sharing it and congratulations on your award for it!
 
Great recipe! I'm going to try it out as my next batch I think. I just made a sorta-kinda-LHBS-suggested DFH 90 minute clone that we kind of formulated in store on the fly, so I'm excited to try a DFH clone recipe that has been tried and tested and approved! Thanks again for sharing it and congratulations on your award for it!


awesome! tell me what you think.
 
Just curious... I don't really have a way of fermenting this at 68% and wonder if fermenting at 73 - 74 is going to make a huge difference?

Thanks!

Robbie
 
Robbie,

If there's one thing that's made my beer better, it's the fermentation temperature. I'm in a small apartment, so I thought cooling would be impossible, but I've kept my most recent beer at 65 degrees for a week now with just sitting in a tub of water with a towel wrapped around the carboy and a fan blowing down into the bucket and around the towel. It makes a huge difference, probably bigger difference than pitching rate or other small modifications.

I didn't get a chance to make the 60minute clone yet, but I'm hoping to do it in the next few weeks. So much beer to brew, so little time.
 
Robbie,

If there's one thing that's made my beer better, it's the fermentation temperature. I'm in a small apartment, so I thought cooling would be impossible, but I've kept my most recent beer at 65 degrees for a week now with just sitting in a tub of water with a towel wrapped around the carboy and a fan blowing down into the bucket and around the towel. It makes a huge difference, probably bigger difference than pitching rate or other small modifications.

I didn't get a chance to make the 60minute clone yet, but I'm hoping to do it in the next few weeks. So much beer to brew, so little time.

Thanks so much for the recommendation, that's not a bad idea at all! I may do that in order to achieve the cooler fermenting temperature.

Also, this receipe calls for British Amber Malt Grain... Is that the same thing as a British Amber DME? If not, is there something that would be a close substitution? I've only found it at one place online but my order total would only be $0.75 and I don't want to order other things from the site because they are more expensive on the other ingredients (Midwest Brewing Website).

Any help would be great, thanks!

Robbie
 
decided to do this for a good hoppy beer thanksgiving weekend. just wanted to mark it and say thanks for what seems to be a great recipe!
 
I'm interested in trying this recipe and I'm curious why you went with a 75 min boil but don't start your hops until 60 min.
 
I'm brewing this right now and it is smelling really good.


However, I had a minor diaster that set me back an hour. The foam in this recipe is HUGE. I didn't make it to the breaking point because at about 10 min in the boil the foam grew about 10 inches and WOULD NOT GO DOWN. Seriously, it was like a dude on Viagra. No matter what I did I could not get it to the breaking point. Needless to say, it spilt and I had to to stop and clean up.

so for those of you who are brewing, use a very BIG kettle so that you can get past the breaking point!
 
Maybe a dumb question- but, is this 60min IPA intended to be a DFH clone of their 60min IPA? The hops (type & volume) are almost dead on for the DFH 90min clone, so it made me wonder.
 
0.50 oz Simcoe [12.90 %] (Dry Hop 10 days)
1.00 oz Amarillo Gold [9.30 %] (Dry Hop 10 days)

I really like DFH 60 and would love to try this. I am just starting out brewing. I've made a few batches but never dry hopped. Does this mean add the hops at the begining of fermentation and hop for 10 days? or add the hops after fermenting for 10 days? Also when, if at all, would you move this to a secondary?
 
Add the dry hops after the fermentation has finished. And unless you're planning to harvest and re-use the yeast, I wouldn't bother racking to secondary, I'd just add the hops directly to the primary fermenter.
 
Bringing this thread back to life...I brewed this in September and it is gone. Shared some with the friend who introduced me to home brewing and he loved it. Tomorrow I plan on doing another batch while introducing a potential new brewer to the hobby. Hops away!
 
I'm pretty fired up at this recipe and will be gathering the supplies this week. This will be my first deviation from in the box recipe kits so I do have a couple of questions. First, is this a standard 3 gallon of water starter? Second, what do the percentages after the DME mean? Third, the grain type, British Amber Malt, and my local supply store carries Crisp Amber Malt. Is this the same or would it completely destroy the recipe? Any other suggestions?

Cheers!
 
tishimself0317 said:
I'm pretty fired up at this recipe and will be gathering the supplies this week. This will be my first deviation from in the box recipe kits so I do have a couple of questions. First, is this a standard 3 gallon of water starter? Second, what do the percentages after the DME mean? Third, the grain type, British Amber Malt, and my local supply store carries Crisp Amber Malt. Is this the same or would it completely destroy the recipe? Any other suggestions?

Cheers!

The percentages should add up to 100% for the grains. If you input recipes into programs they usually tell you the percent of each. The recipe is for a 5 gallon batch (primary) so depending on your brew kettle size 3 gallon wort is probably good option. Not sure about the amber malt. You can check with the store but since it's a small percent of the grains it is probably ok. Good luck! Take good notes!
 
tishimself0317 said:
I'm pretty fired up at this recipe and will be gathering the supplies this week. This will be my first deviation from in the box recipe kits so I do have a couple of questions. First, is this a standard 3 gallon of water starter? Second, what do the percentages after the DME mean? Third, the grain type, British Amber Malt, and my local supply store carries Crisp Amber Malt. Is this the same or would it completely destroy the recipe? Any other suggestions? Cheers!

I would do a five gallon boil if possible. With this many hops and ibus you may not get the hop utilization you want from the recipe with three gallons.
 
I'm posting because in interested in replicating. I haven't done an IPA yet and this one caught my eye. Thanks for the post.
 

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