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Old 06-27-2009, 05:47 PM   #1
Ed_
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Was hoping someone could provide a little feedback on this recipe. It's my first attempt an an original so any comments would be appreciated.

Hop Bliss
Imperial IPA


Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
14.13 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.54 %
0.90 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.71 %
0.50 lb Honey Malt (25.0 SRM) Grain 3.17 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.58 %
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 77.1 IBU
1.00 oz Simcoe [13.00 %] (30 min) Hops 27.5 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.7 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 10 days)
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.086 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.59 %
Bitterness: 107.3 IBU
Est Color: 8.2 SRM


Mash Profile

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15.78 lb
Sparge Water: 2.68 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE
Mash PH: 5.4 PH

Step Time 75 min
Step Temp 150.0 F


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6.5 gal Primary 1: empty
6.5 gal Primary 2: empty
5 gal Secondary 1: Amarillo Pale Ale
5 gal Secondary 2: empty


On Tap
Keg 1: American Lagar
Keg 2:
Keg 3:
Keg 4:


On Deck:
Black Hole of Calcutta IPA v4

 
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Old 06-27-2009, 06:13 PM   #2
PseudoChef
 
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If you are looking for hop flavor and aroma, you are going to need a whole heck of a lot more late hop additions.

Also, adjust your batch size to 5.5 or 6 gallons for the end of the boil. Hops will soak up wort, and you will be losing some to trub-loss. This way, you'll have 5 gallons when all is said and done.



 
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Old 06-27-2009, 06:22 PM   #3
Matt Up North
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I would dry hop with more and maybe with two seperate hops and move half of your 30min to either 15min or a FWH. I know that you want bitter, but you will get a lot of the acid and bitter from upping your dry hop.

I like the rest though, looks solid. I am a huge fan of lighter colored IPA's
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Old 06-27-2009, 06:57 PM   #4
elkdog
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You could even move your 30 minute addition to 20 minutes to get a bit more flavor from it, and then add a 5 or 1 minute addition as well. No point in being subtle about late hop additions in this beer.
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Old 06-27-2009, 07:19 PM   #5
MikeFlynn74
 
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I would give it more something like this

1 oz mix Simcoe/Cascade/centennial ate each 15-10-5mark

And maybe even have some more for 0 min
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Old 06-27-2009, 08:42 PM   #6
Ed_
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Okay version two...

Hop Bliss IIPA
Imperial IPA


Type: All Grain
Date: 6/27/2009
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00


Ingredients


14.13 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.54 %
0.90 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.71 %
0.50 lb Honey Malt (25.0 SRM) Grain 3.17 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.58 %



2.00 oz Magnum [12.90 %] (60 min) Hops 68.7 IBU
1.00 oz Simcoe [12.70 %] (20 min) Hops 20.5 IBU
0.25 oz Centennial [9.00 %] (20 min) Hops 3.6 IBU
0.50 oz Simcoe [12.70 %] (15 min) Hops 8.4 IBU
0.25 oz Cascade [7.50 %] (15 min) Hops 2.5 IBU
0.50 oz Centennial [9.00 %] (10 min) Hops 4.3 IBU
0.50 oz Simcoe [12.70 %] (5 min) Hops 3.4 IBU
0.25 oz Cascade [7.50 %] (5 min) Hops 1.0 IBU
0.25 oz Centennial [9.00 %] (1 min) Hops 0.3 IBU

0.50 oz Centennial [9.00 %] (Dry Hop 10 days)
0.50 oz Cascade [7.50 %] (Dry Hop 10 days)

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.078 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.79 %
Bitterness: 112.6 IBU
Est Color: 7.7 SRM


Mash Profile

Single Infusion, Batch Sparge
Total Grain Weight: 15.78 lb
Sparge Water: 3.26 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Mash PH: 5.4 PH


75 min Mash In Add 19.72 qt of water at 161.4 F 150.0 F
__________________
6.5 gal Primary 1: empty
6.5 gal Primary 2: empty
5 gal Secondary 1: Amarillo Pale Ale
5 gal Secondary 2: empty


On Tap
Keg 1: American Lagar
Keg 2:
Keg 3:
Keg 4:


On Deck:
Black Hole of Calcutta IPA v4

 
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Old 06-28-2009, 12:21 AM   #7
elkdog
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Now you're cookin'. If you have to buy a whole 'nother ounce of centennial for the dry hop, you may as well dump the whole thing in there. I've seen recipes that use 4 oz. of dry hops on an IIPA, so I don't think you should worry about overdoing it. I think the low mash temp with the sweetness of the honey malt will make this a pretty nice beer- sweet but still fairly crisp. I'd sure drink it.
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Old 06-28-2009, 12:24 AM   #8
Yooper
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I was just thinking that you have quite a bit of caramel in there, and the honey malt. Even with a low mash temp, this may be a bit sweeter than I'd want. Maybe drop some of the caramel or honey and add a pound of corn sugar to lighten up the body a bit.
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Old 06-28-2009, 12:41 AM   #9
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Quote:
Originally Posted by YooperBrew View Post
I was just thinking that you have quite a bit of caramel in there, and the honey malt. Even with a low mash temp, this may be a bit sweeter than I'd want. Maybe drop some of the caramel or honey and add a pound of corn sugar to lighten up the body a bit.
I like a bit of maltiness in my IPAs (fan of Hercules and dogfish heads 90 min) so Thats what inflenced the grain bill.

For the dry hopping I have already planned on adding an ounce of simcoe. Also thinking of changing to a 90 min boil. All hop additions will be the same except the magnum whic. Willbe for the full 90.
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6.5 gal Primary 1: empty
6.5 gal Primary 2: empty
5 gal Secondary 1: Amarillo Pale Ale
5 gal Secondary 2: empty


On Tap
Keg 1: American Lagar
Keg 2:
Keg 3:
Keg 4:


On Deck:
Black Hole of Calcutta IPA v4

 
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Old 06-28-2009, 12:43 AM   #10
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I'd recommend cutting the Crystal and Honey in half, mashing at 148 for 90 minutes, and subbing 2# of sucrose for some of that 2-row. After reading the lastest issue of Zymurgy, even Vinnie of RR agrees that an IIPA should finish low to lessen the malt profile and let the hops shine. 2# of sucrose will help you get that FG down.

A malty IIPA is like a 100 IBU Traditional Bock - it just ain't right.


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