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Old 02-26-2013, 06:28 AM   #1
FluffyMuffins
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Jan 2013
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Been putting this together in the calculator. According to the thing, everything is within the normal ranges for an Imperial IPA, except for the IBUs at 210. Would YOU change any of the DME, hops, addition times or amounts? This is my first recipe that is my own, so I'm kind of afraid of muffing this up.
http://www.brewersfriend.com/homebre...die-by-the-hop

Thanks for any suggestions and advice.

 
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Old 02-26-2013, 06:30 AM   #2
FluffyMuffins
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Jan 2013
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Also, is this TOO much hops? I know you can never have a beer that is too hoppy, but is this at the point where it is overkill and won't have much of a difference?

 
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Old 02-28-2013, 06:11 AM   #3
devin81knez
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I can't access the recipe but I can tell you that the human tongue doesn't taste much above 100 ibu. Noting this it wouldn't hurt to reduce boil times or just plan discard a hop addition. The bittering of course. Aromas are always nice in large abundance. Just make sure it doesnt effect other readings. I'm sure your calculator will help. Wish I could see the recipe but I hope this helps

 
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Old 02-28-2013, 06:14 AM   #4
HellBound
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You need to go into Your settings and publish the recipe so that you can then post that link. Or just try copy n pasting.

Edit: I used to use brewersfriend and loved it. I did notice that the SRM and IBU scales seemed to be different than actual results.
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Old 03-01-2013, 04:03 AM   #5
FluffyMuffins
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Jan 2013
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http://www.brewersfriend.com/homebre...die-by-the-hop
That should work. Changed it a little bit. Now just an American Rye IPA.

 
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Old 03-01-2013, 04:07 AM   #6
bovineblitz
 
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Quote:
Originally Posted by FluffyMuffins View Post
Also, is this TOO much hops? I know you can never have a beer that is too hoppy, but is this at the point where it is overkill and won't have much of a difference?
No way, def not too much. I like it overall. I'd say move your 30min to flameout, and maybe up the bittering a touch to compensate for the IBUs.

I'd also consider using a light malt extract instead of amber and steeping a little crystal 40 and/or whatever else you'd like. The idea is that with darker extracts you don't know exactly what went into it, but with lighter ones it's just base malt and probably a little carapils.

It's not an imperial, more of a standard strength rye IPA. I'd probably do just a half pound of crystal 40 and call it good.

 
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Old 03-01-2013, 04:08 AM   #7
HellBound
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Looks good. Only thing I personally would do different is use a different yeast, maybe wyeast 1056 or 1272 or safale -05 maybe wlp007. Those strains just tend to lend themselves better to west coast style hop forward IPAs
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Old 03-01-2013, 04:32 AM   #8
bovineblitz
 
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Quote:
Originally Posted by HellBound View Post
Looks good. Only thing I personally would do different is use a different yeast, maybe wyeast 1056 or 1272 or safale -05 maybe wlp007. Those strains just tend to lend themselves better to west coast style hop forward IPAs
Oh yeah I didn't catch the yeast, good call. I totally agree, the Sam Adams strain doesn't push the hops forward as much. It's quite nice, but not an IPA strain.

 
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Old 03-01-2013, 04:57 AM   #9
daksin
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Rye malt needs to be mashed, fyi.
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Old 03-01-2013, 05:03 AM   #10
FluffyMuffins
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Jan 2013
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Thanks guys. Will be making some changes. Also, do you think this beer will have some body? My coffee stout was kinda watery in the middle and I suspect it was from a lack of DME. Is this enough DME and steeping grains to give it a nice malty body? Obviously not too over the top, just not watered down.

 
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