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Old 12-12-2012, 01:02 AM   #1
akegs
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Default Balanced IPA recipe help

Here is what I was thinking about brewing up in a few days here. I'm trying to get a balanced IPA with strong citrus flavor and aroma with some pine in the background, and a smooth balanced bitterness and a strong Malt background. I'm looking for good hop aromas and balance and drinkabillity. My main questions are do I need the vienna? should I simplify and remove it? And should I switch out columbus for chinook? I'm looking for a very smooth subdued hop bitterness, nothing that hits you in the face (but I also dont want a sweet mess). Help me achieve balance (oh ya and ps how much hops do you guys like to use for dry hops?)


Ingredients (5 gal batch)
Amt Name Type # %/IBU
8 lbs 14.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.1 %
1 lbs 2.9 oz Vienna Malt (3.5 SRM) Grain 2 11.1 %
9.9 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.8 %
0.54 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 4 31.0 IBUs
0.27 oz Simcoe [13.00 %] - Boil 15.0 min Hop 5 7.2 IBUs
0.27 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 6 3.4 IBUs
0.27 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 7 3.4 IBUs
0.27 oz Simcoe [13.00 %] - Boil 10.0 min Hop 8 5.2 IBUs
0.27 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 9 1.9 IBUs
0.27 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 2.9 IBUs
1.3 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -

Beer Profile

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 55.0 IBUs
Est Color: 8.7 SRM


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Old 12-12-2012, 01:08 AM   #2
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Oh, keep the Vienna! It gives a nice character, without adding sweetness. Sometimes I'll use Munich malt for the same reason.

I like the hopping. I love simcoe and amarillo together (drinking it right now, as a matter of fact!). You've got amarillo 10 minutes twice, so I'm not sure what that means, but I'd try to have 1 ounce at 15 minutes (or 10), 1 ounce at 5 minutes, and 1 ounce at 0 minutes of the amarillo/simcoe combo, and use .5 ounce of simcoe and 1 oz amarillo for dryhopping.


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Old 12-12-2012, 01:29 AM   #3
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Sorry those hop additions were supposed to be at 15, 10, and 5 minutes for both hops. But you think 10, 5, and 0 minutes would be better? I'm pretty new to this how will that change the amount of flavor/aroma ill get.
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Old 12-12-2012, 01:34 AM   #4
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I'm not sure if you've ever done First Wort Hopping but I'm a fan and it def seems to give me that smooth bitterness that I enjoy. Maybe move 1/2 of your 60min to a FWH addition (or all of it!) but as Yooper says the rest looks really good.
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Old 12-12-2012, 02:00 AM   #5
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Yea just researched FWH I think i'm gonna do that. I don't see anything bad about it good idea!
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Old 12-12-2012, 02:22 AM   #6
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Ingredients
Amt Name Type # %/IBU
8 lbs 14.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.1 %
1 lbs 2.9 oz Vienna Malt (3.5 SRM) Grain 2 11.1 %
9.9 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.8 %
0.54 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 4 31.0 IBUs
0.27 oz Simcoe [13.00 %] - Boil 15.0 min Hop 5 7.2 IBUs
0.27 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 6 3.4 IBUs
0.27 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 7 3.4 IBUs
0.27 oz Simcoe [13.00 %] - Boil 10.0 min Hop 8 5.2 IBUs
0.27 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 9 1.9 IBUs
0.27 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 2.9 IBUs
1.3 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -

ok here is the updated hop schedule still coming in at 55 IBU's. Anyone know a good technique for first wort hopping when using BIAB?
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Old 12-12-2012, 01:23 PM   #7
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A Balanced IPA = A Hoppy Pale Ale with a decent amount of crystal


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