American IPA Tiber's Hop-Burst IPA - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > American IPA Tiber's Hop-Burst IPA

Reply
 
Thread Tools
Old 06-20-2012, 04:37 PM   #1
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,407
Liked 209 Times on 146 Posts


Recipe Type: All Grain   
Yeast: WLP001   
Yeast Starter: 2000 mL   
Batch Size (Gallons): 11   
Original Gravity: 1.066   
Final Gravity: 1.012   
IBU: 57   
Boiling Time (Minutes): 90   
Color: 6 SRM   
Primary Fermentation (# of Days & Temp): 10 days @ 68-70   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Very floral, and not too bitter. Balanced malt presence.   

This is for an 11 gallon batch, using 85-ish% efficiency. Adjust for your efficiency and batch size if necessary.

Grain:
22 lb 2-row
.75 lb Munich malt
.5 lb Honey malt
1 lb C-20

Mash at 152F for 90 minutes

Fly sparge with 172F water for 40 minutes

Boil: 90 minute total boil
1.25 oz. Summit 15.5% aa........20 min
1.5 oz. Amarillo 10.1% aa.........15 min
Irish moss..............................15 min
1.5 oz. Summit.......................10 min
1.5 oz. Amarillo........................5 min
1.25 oz. Summit.......................3 min
1.25 oz. Amarillo.......................0 min (flameout)

Ferment with clean ale yeast around 68F and let rise to 70F until completed. No secondary fermentation.

Dry hop with 1.5 oz Summit + 1.5 oz. Amarillo per each carboy for 5 days.

OG: 1.066
FG: 1.012
ABV: 7.2%


Picture:


Aroma:
Strong citrus and grapefruit on the nose. A little malty aroma with subtle honey malt notes. Low esters.

Appearance:
Light copper in color. Thin white head that leaves lacing on clean glassware. Clarity is moderate, but this beer is best enjoyed young to appreciate the hops, which is usually before the beer clears up in the keg.

Flavor:
Very hoppy, with citrus, grapefruit, and pine in the foreground, but very noticeable malt and subtle honey on the back end. Somewhat dry malt balance compliments the large amount of hops in this beer.

Mouthfeel:
Low-medium body, just enough to put the hops to the front. Medium carbonation. At only 57 IBUs, this beer is easy to drink, but won't disappoint hop heads alike.

I thoroughly enjoy this one. It's easy drinking, but full of flavor and actually quite balanced for an American IPA.

If you brew it, please provide feedback.

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
Reply With Quote
Old 09-09-2012, 03:32 PM   #2
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,407
Liked 209 Times on 146 Posts


Some recent feedback on this beer...

From a friend in Chicago who drinks IPA almost exclusively:
Quote:
This is really good! I can't get anything like this at the store!
From another homebrewer:
Quote:
This is like the best IPA I've ever had. Dude, seriously.
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
Reply With Quote
Old 09-09-2012, 10:29 PM   #3
llama_boy
 
llama_boy's Avatar
Recipes 
 
Mar 2011
Evergreen, Colorado
Posts: 79
Liked 3 Times on 3 Posts


Looks interesting. I like the hop bursting technique too, been using it for awhile Did you use Marris Otter for the base?

 
Reply With Quote
Old 09-10-2012, 12:46 AM   #4
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,407
Liked 209 Times on 146 Posts


Quote:
Originally Posted by llama_boy View Post
Looks interesting. I like the hop bursting technique too, been using it for awhile Did you use Marris Otter for the base?
Not Marris Otter, just 2-row pale malt. An M.O. base would be interesting to try, though.

Been using the hop burst method for a while with good results. For me, it was a matter of finding the right malt/hop combo with this method.
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
Reply With Quote
Old 09-10-2012, 12:58 AM   #5
jammin
HBT_LIFETIMESUPPORTER.png
 
jammin's Avatar
Recipes 
 
Jun 2011
Meridian, ID
Posts: 2,029
Liked 385 Times on 288 Posts


tasty looking recipe.

I have been wanting to brew with Summit recently. Sounds like a terrific hop. How does it compare to Amarillo?

 
Reply With Quote
Old 09-10-2012, 02:54 AM   #6
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,407
Liked 209 Times on 146 Posts


Quote:
Originally Posted by jammin View Post
tasty looking recipe.

I have been wanting to brew with Summit recently. Sounds like a terrific hop. How does it compare to Amarillo?
They're both kind of citrusy, but to me Summit has more grapefruit characteristic to it. Amarillo reminds me more of a Cascade kind of citrus. It was just a matter of combining the two right. I've tried adding more varieties to this recipe, but I still like just the Summit and Amarillo combo the best.
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
Reply With Quote
Old 09-19-2012, 05:31 PM   #7
Petekiteworld
Recipes 
 
Jan 2012
Burlington, Vermont
Posts: 186
Liked 33 Times on 27 Posts


I would say amarillo is more grapefruit and summit is more orange/delicious. But nothing compares to the holy grail of hops: citra!

 
Reply With Quote
Old 09-19-2012, 05:42 PM   #8
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,407
Liked 209 Times on 146 Posts


Quote:
Originally Posted by Petekiteworld
I would say amarillo is more grapefruit and summit is more orange/delicious. But nothing compares to the holy grail of hops: citra!
Really? I could have it backwards.

EDIT: also, using Citra with this recipe might not be a bad idea. I have not tried that variety with this recipe yet. Thanks for the idea!
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
Reply With Quote
Old 09-17-2014, 05:16 PM   #9
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,407
Liked 209 Times on 146 Posts


Tried this with Citra a few months ago. I gotta admit, I'm not a fan. The bitterness wasn't as clean and smooth, and the Citra aroma kind of clashed with the Summit. My advice would be to save the Citra for use with varieties such as Simcoe or Aussie/NZ types.
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
German Pils Tiber's Premium Pils (1st Place German style Pilsner) Tiber_Brew Homebrew Lager Recipes 68 07-04-2016 12:06 AM
Kölsch Tiber's Perfect Kölsch Tiber_Brew Homebrew Ale Recipes 97 10-07-2015 05:53 PM
Old Tettnanger hops and Tiber's Pils rrhoads General Beer Discussion 5 04-09-2015 04:43 PM
Hop Burst IPA thelorax121 Recipes/Ingredients 3 07-11-2009 11:14 PM


Forum Jump