Help with first All Grain IPA recipe - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help with first All Grain IPA recipe

Reply
 
Thread Tools
Old 12-22-2011, 10:25 PM   #1
Brew_Meister
Recipes 
 
Nov 2005
Lawton, OK
Posts: 102


After brewing several kits and several tried and true recipes from right here on the board, it is time to work up my own recipe. I have Beersmith and have been working up some ideas. How does this look???

OG: 1.066
IBU: 58.4
SRM: 9.1
ABV: 6.6%

12 lbs Maris otter
1.25 lbs Carastan
1.5 oz Centennial (60 mins)
.5 oz Centennial (10 mins)
1 oz Centennial (0 mins)
1 oz Centennial (dry hop for 7 days)
I plan on using some washed Pacman yeast that I have. Mash at 154 for 60 mins.

I am using UK malts and American hops, hopefully this will work out. Would it be an American IPA or English IPA?

Let er rip and give me some feedback!

Cheers



 
Reply With Quote
Old 12-22-2011, 10:29 PM   #2
sendkyleanemail
Recipes 
 
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts


Looks like a decent American IPA. Maybe add .5-1 pound of C40? Can't go wrong with an all centennial hop schedule, but I'd suggest a bit more hops later. Take .5 out of that 60 min addition and add it at 15 mins.



 
Reply With Quote
Old 12-22-2011, 10:30 PM   #3
hercher
HBT_SUPPORTER.png
Recipes 
 
Jul 2009
Scranton
Posts: 1,002
Liked 59 Times on 56 Posts


It would be an Anglo-American IPA. Just call it an IPA. And it looks fine. I love the fact that you have kept it simple -- two grains and 1 hop. This, to me, is the best way to learn how ingredients will taste in your beer.

I wouldn't change a thing, though you could cut the carastan back slightly -- a lb would be sufficient. But that is a quibble.
__________________
Brody's Brew House
Primary: Rye Saison
Seconary: Imperial Stout
Kegged: Pale Ale
In the fridge: Genesee IPA

 
Reply With Quote
Old 12-22-2011, 10:35 PM   #4
Batinse
Recipes 
 
Aug 2009
Vancouver
Posts: 165
Liked 1 Times on 1 Posts


English IPAs are typically much less bitter, lower ABV and maltier than their American cousins. American IPAs are also typically (but not always) much drier, so mashed at a lower temperature (like 149-150 F). You might consider lowering the mash temp.
__________________
On Deck: Master & Margarita RIS, Son of Bulgakov Stout
Primary: Kinger's Kölsch
Secondary: Punkin' Porter
Bottled: Alec's Ale, Alec's Ale X, Nut Very Good Brown Ale, Pliny the Elder Clone, Admiral Longshank's Oatmeal Stout

 
Reply With Quote
Old 12-22-2011, 10:52 PM   #5
Brew_Meister
Recipes 
 
Nov 2005
Lawton, OK
Posts: 102

Quote:
Originally Posted by sendkyleanemail View Post
Take .5 out of that 60 min addition and add it at 15 mins.
Thanks, this will lower the IBUs but give more aroma and flavor right?

Quote:
Originally Posted by hercher View Post
It would be an Anglo-American IPA.
Love it!

Quote:
Originally Posted by hercher View Post
I love the fact that you have kept it simple -- two grains and 1 hop. This, to me, is the best way to learn how ingredients will taste in your beer.

I wouldn't change a thing, though you could cut the carastan back slightly -- a lb would be sufficient. But that is a quibble.
KISS! (Keep It Simple Stupid!), one of my favorite grains along with one of my favorite hops! Ordering 1lb carastan would be easier, so I may just go that route.

Quote:
Originally Posted by Batinse View Post
You might consider lowering the mash temp.
I was kinda shooting for an Anglo-American IPA as hercher put it. I have done 152 with most of my other brews with good results, maybe I should stick with what has been working for me.

 
Reply With Quote
Old 12-23-2011, 12:01 AM   #6
KraphtBier
Recipes 
 
Apr 2011
New Bern, NC
Posts: 292
Liked 2 Times on 2 Posts


Mash temp (as you know) determines the amount of body you have in the final product. Lagunitas IPA is supposedly mashed between 158-160, giving it that distinct full bodied feel. If you like the beers you've made mashing at 152 then I say stick with it.

I also love carastan (hugh bairds)! which lovibond are you using? I've only tried the 15-17L, I really want to brew with the 35L stuff.

 
Reply With Quote
Old 12-23-2011, 03:01 AM   #7
sendkyleanemail
Recipes 
 
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts


Re the IBUs: Exactly.

 
Reply With Quote
Old 12-23-2011, 03:03 AM   #8
hercher
HBT_SUPPORTER.png
Recipes 
 
Jul 2009
Scranton
Posts: 1,002
Liked 59 Times on 56 Posts


I'd go with the higher mash temp. I've been mashing at 156 -158 for 15 years. All of my beers have a wonderful (to me, anyway) full mouthfeel. It is something that distinguished my beer from all others back when I was brewmaster at Jersey Jim's in NJ. It is still the thing that people talk about when I share my homebrew with them. A lower temp, such as 150-152 will indeed give you a more fermentable wort, and will finish a little drier, but it will have a thinner texture as well.
__________________
Brody's Brew House
Primary: Rye Saison
Seconary: Imperial Stout
Kegged: Pale Ale
In the fridge: Genesee IPA

 
Reply With Quote
Old 12-23-2011, 03:46 AM   #9
Brew_Meister
Recipes 
 
Nov 2005
Lawton, OK
Posts: 102

Quote:
Originally Posted by KraphtBier
I also love carastan (hugh bairds)! which lovibond are you using? I've only tried the 15-17L, I really want to brew with the 35L stuff.
The carastan I plan on using is 35L. Will be my first time using it.

 
Reply With Quote
Old 12-23-2011, 03:54 AM   #10
Brew_Meister
Recipes 
 
Nov 2005
Lawton, OK
Posts: 102

Quote:
Originally Posted by hercher
I'd go with the higher mash temp. I've been mashing at 156 -158 for 15 years.
Maybe I should bump it up to 154-156. Right in the middle range between the "Anglo" and "Saxon" temps!

If i bump it up, will the 2-4 degree difference between 154-156 and my usual 152 be that noticeable?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-grain IPA Recipe WC12 Recipes/Ingredients 15 10-27-2011 01:40 PM
First All-Grain Recipe Iniquity Recipes/Ingredients 1 11-22-2010 07:29 PM
all grain recipe for red ale? KEITH27 Recipes/Ingredients 5 01-23-2009 07:21 PM
First All-Grain Recipe Help, Please kjung Recipes/Ingredients 2 01-10-2009 04:53 PM
Help with my first All-grain Recipe... TerapinChef Recipes/Ingredients 7 11-01-2007 06:12 PM


Forum Jump