Originally Posted by arnies
Hey I'm back. We made an IPA first and it was okay. It had a hop tea in it with about 1oz of hops.
In our next batch we want to create a really tasty hoppy IPA with a bit more ABV.
Has anyone got any recipes for this? We'll probably start with a Coopers IPA kit and then add hops into the wort, then some Citra for aroma in the last days of fermentation.
I've just read a bit about cooling the wort, and hop timings.
Can anyone let me know if this is important. Previously we have pitched the coopers yeast @ about 30deg C. That's too high I know - how low should we go?
Also should we boil our malt extract can + dextrose etc for 1 hr, and add hops along the way?
sorry a lot of questions here but we love beer so want to make it right
Regarding the questions - no problem, keep them coming. We are all here to learn and to help each other.
As far as a recipe, there are roughly a billion IPA recipes on this forum. Search under the recipes or let us know what you like (really hoppy, malty, dry, etc.).
As far as temperatures, yes I think 30 is a bit high. Depending on the yeast you use, there are some options. Whatever you get, you should be able to find out the yeast's preferred temp range. If it says 16-19 deg, I like to cool the wort to 15 and VERY slowly increase the temperature. That way I can make sure to hold it at 16-17 without it getting to 18-19 (not that 19 would be terrible, it IS in range - however, staying on the cool side makes for a little longer fermentation but better beer, IMHO).
Cooling the wort as quickly as possible gives a better cold break. As far as I know, that makes for a clearer beer with fewer proteins in suspension. If I am wrong on that, someone please correct me.
During the boil-
45-60+ minutes boiled gives bitterness. Generally longer boil means more bitter.
15-25 minutes gives hop flavor
0-10 minutes gives aroma
You also mentioned dry hopping (adding hops to cool beer in the fermenter). This gives aroma as well. There are other times when it is possible to add hops (first wort, for example, when you add to the brew kettle before it boils, after mashing or steeping specialty grains and it gives bitterness).
As far as your last question. If the extract is pre-hopped, do not add to the boil. This will affect the balance of the beer. Instead, boil the water to sterilize and add the can after you turn off the heat. If the extract is unhopped, you CAN add it to the beginning of the boil (same with the dextrose), but many choose to add only some of the extract at the beginning (maybe 1/3) and add the rest at the end. This usually results in a lighter color and less of a "cooked extract" flavor.
Hopefully this helps. Any more questions, let us know. Happy brewing.