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Old 03-09-2013, 08:56 AM   #11
dylanphelan
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Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


something like this?

Ingredients
Amt Name Type # %/IBU
6.000 kg Pale Malt (SA) (2.0 SRM) Grain 1 75.9 %
0.700 kg Munich Malt (9.0 SRM) Grain 2 8.9 %
0.700 kg Vienna Malt (3.5 SRM) Grain 3 8.9 %
0.500 kg Caramunich III (Weyermann) (71.0 SRM) Grain 4 6.3 %
18.00 g Chinook [13.00 %] - Boil 60.0 min Hop 5 24.3 IBUs
20.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 6 8.8 IBUs
20.00 g Simcoe [13.00 %] - Boil 15.0 min Hop 7 13.4 IBUs
30.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 8 5.3 IBUs
30.00 g Simcoe [13.00 %] - Boil 5.0 min Hop 9 8.1 IBUs
25.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
25.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
25.00 g Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
25.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

@Yooper - can you elaborate on why you so to drop the cara pils (as i did).

does it only add head and body, or does it add sweetness?

will the other malts add enough head and body?
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 03-09-2013, 01:30 PM   #12
Stand
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Jan 2011
Monroe, North Carolina
Posts: 88
Liked 4 Times on 4 Posts


For body and head retention, I have found that flaked barley works better. It can make your beer a little cloudy, but I have never ha d a problem with that despite the fact that I don't filter my beer. It just needs to cold condition a little longer.

I find that if I follow procedures carefully, head retention isn't a problem either. When I do have a problems, it's usually because I did something wrong.


Take that carapils!

 
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Old 03-15-2013, 09:08 AM   #13
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


Quote:
Originally Posted by dylanphelan View Post
@Yooper - can you elaborate on why you so to drop the cara pils (as i did).

does it only add head and body, or does it add sweetness?

will the other malts add enough head and body?

Can anybody explain this to me??
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 03-16-2013, 07:39 AM   #14
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


do you think that's enough late addition hops?

I have a bit more available now.

I've got 150g simcoe and 400g amarillo
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 03-20-2013, 01:19 PM   #15
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


I took Yoopers advice and dropped the carapils.
I ended up brewing it like this. Do you think this is enough of a dry hop addition?I have enough to add more..!!!

Amt Name Type # %/IBU
6.000 kg Pale Malt (SA) (2.0 SRM) Grain 1 75.9 %
0.700 kg Munich Malt (9.0 SRM) Grain 2 8.9 %
0.700 kg Vienna Malt (3.5 SRM) Grain 3 8.9 %
0.500 kg Caramunich III (Weyermann) (71.0 SRM) Grain 4 6.3 %
18.00 g Chinook [13.00 %] - Boil 60.0 min Hop 5 24.3 IBUs
25.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 6 11.0 IBUs
25.00 g Simcoe [13.00 %] - Boil 15.0 min Hop 7 16.8 IBUs
30.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 8 5.3 IBUs
30.00 g Simcoe [13.00 %] - Boil 5.0 min Hop 9 8.1 IBUs
25.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
25.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
25.00 g Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
25.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 65.4 IBUs
Est Color: 11.8 SRM
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 03-26-2013, 07:22 AM   #16
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


This seems to have finished at 1.016

Is that too high?

Should i pitch more yeast?
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 03-26-2013, 10:51 AM   #17
inthesound
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Mar 2013
Posts: 127
Liked 8 Times on 8 Posts


When did you brew? Anytime I've used that yeast, it finishes at 1.012.

 
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Old 03-26-2013, 11:00 AM   #18
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


I brewed 10 days ago. Pitched quite a lot of yeast (re-used yeast).

OG was around 1.063/64

I need to hurry it along though, has to be bottled and ready by 20 April.
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 03-26-2013, 11:03 AM   #19
sj3324
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Mar 2011
Camp Hill, PA
Posts: 266
Liked 97 Times on 64 Posts


What was your mash temp? I have used S-05 and had it finish around 1.015-1.017 when I mashed a little higher.

 
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Old 03-26-2013, 11:37 AM   #20
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


I mashed a bit higher than normal, or let's say i managed to maintain a slightly higher mash temp than i normally do.

Around 66.5 to 67.5 Celcius.

Previously my mash temps dropped quite a bit lower and i ended up with an FG of 1.010
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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