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Old 01-30-2013, 06:33 PM   #11
atreid
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So he was actually right all along... can I burn someone alive anyway? Pleeeaaase....! :-(

 
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Old 01-30-2013, 06:35 PM   #12
craigpollard
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Guys thank you all very much for your advice. I should have noted grain is ground in the bucket, so there is no changing that at this point. Sounds like I'll have a malty sweetness to my IPA, which doesn't sound all bad. Actually hoped the victory may add a slight toasty biscuit flavor to the malt profile...hopefully this won't detract too much from the hops. Adding my additions later in the boil as well as dry hopping are great ideas! Any suggestions for what to use for the majority of aroma additions or dry hop? I'm looking for a citrusy nose and taste for sure. And as for yeast, I also picked up S-05 because I was unsure about the English yeast myself...are we all in agreement s-05 would work better than s-04 for this? Thanks again.
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Old 01-30-2013, 06:43 PM   #13
stratslinger
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I'd suggest increasing the flavor/aroma hops a bit. Typically, for an American IPA, you want an IBU:GU ratio of about 1.1:1, and you're probably closer to .9:1... Especially with the sweeter malt profile, that's going to be really evident, and you're likely going to have the room to play around. Actually, with the sweeter malt profile, you might even want to bump up your bittering addition to increase the IBU's on that end instead, come to think of it.

 
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Old 01-30-2013, 06:52 PM   #14
Jayhem
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Quote:
Originally Posted by stratslinger View Post
I'd suggest increasing the flavor/aroma hops a bit. Typically, for an American IPA, you want an IBU:GU ratio of about 1.1:1, and you're probably closer to .9:1... Especially with the sweeter malt profile, that's going to be really evident, and you're likely going to have the room to play around. Actually, with the sweeter malt profile, you might even want to bump up your bittering addition to increase the IBU's on that end instead, come to think of it.
I agree with this.

Your malt bill sounds just like my black IPA I made a few months ago which had about 8% Munich malt and 3% chocolate malt with Caraffa III for dark color. My OG was 1.074 and my IBU's was 89. Even with IBU's that high it doesn't taste quite bitter enough because of the maltiness.
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Old 01-30-2013, 07:25 PM   #15
PtreeCreekBrew
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Quote:
Originally Posted by atreid View Post
You use an English yeast for your American IPA? Not saying it will taste bad, but I often like clean yeasts for the citrusy american hops.
Yep! If you keep it cool (but not so cool that it ends up dry) it's much more unique than the million and one IPAs using 1056.

Edit: I agree on the 10L over 20L. Especially if using English yeast.

 
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Old 01-30-2013, 09:41 PM   #16
atreid
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Yeah true that english yeasts are cleaner when fermenting at the lower temperature range, while keeping a more complex profile than American strains... Thx for the reminder...

 
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Old 02-01-2013, 09:19 AM   #17
craigpollard
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Ok all, again, thanks for your advice. Plan on brewing tomorrow. To recap, I've adjusted the hop schedule with what I have on hand, altering the addition times for better use of flavor/aroma hops, while upping the IBU to 78.5 and bitterness ratio to 1.15:1. Hopefully I can score 1-2 oz's more of cascade for dry hopping in the secondary. Lastly, I'm still able to use either s-04 or s-05, and have the ability to control temp. Which one to use? I'm intrigued by the s-04, but have read that s-05 would produce a nice, clean tasting IPA. Please note updated recipe below (and attachment) and let me know if you would do anything differently (Again, grain bill is unalterable at this point). Thanks!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Jada's IPA
Brewer: Craig and Lauren
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.79 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 9.5 SRM
Estimated IBU: 78.5 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 79.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.6 %
1 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 10.9 %
1.00 oz Columbus (Tomahawk) [13.90 %] - Boil 90. Hop 7 45.7 IBUs
4.0 oz Wheat, Flaked (1.6 SRM) Grain 5 1.8 %
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -
8.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 %
1.00 oz Centennial [8.70 %] - Boil 90.0 min Hop 6 28.6 IBUs
0.33 oz Cascade [6.40 %] - Boil 10.0 min Hop 9 2.4 IBUs
0.33 oz Cascade [6.40 %] - Boil 5.0 min Hop 10 1.3 IBUs
0.33 oz Cascade [6.40 %] - Boil 2.0 min Hop 11 0.5 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.46 gal of water at 162.5 F 152.0 F 60 min

Sparge: Drain mash tun, Batch sparge with 1 steps (4.23gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
File Type: bsmx jada's IPA.bsmx (22.3 KB, 21 views)

 
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Old 02-01-2013, 02:11 PM   #18
atreid
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The 05 yeast would be cleaner but it's true that if you can control temp, the 04 English yeast would be more complex so I'd go for that... If I remember correctly, you could ferment at 17-18C with this yeast... Wouldn't go below 17C though...

 
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Old 02-01-2013, 03:16 PM   #19
BridgeBrew
 
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Just a few bits of advice. There realy is no need to do a 90 min boil with pale malt, you will just darken the wort a hair and waste propane. A 60 min boil will be plenty. Lose the 4oz wheat, you wont even notice that with your grain bill. If you can go with the 05, its a very nice IPA yeast.

After that i think you will have a sweet/malty IPA. I think it will taste pretty good. Cheers and hope your brew day goes well!

 
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Old 02-01-2013, 03:24 PM   #20
bobbrews
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Quote:
Originally Posted by BridgeBrew View Post
There realy is no need to do a 90 min boil with pale malt, you will just darken the wort a hair and waste propane.
Plenty of professional breweries of excellent Double IPAs are doing 90 minute boils for a multitude of reasons. -- Russian River, Ninkasi, Lagunitas, Surly, and Firestone Walker to name a few.

 
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