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Old 10-10-2013, 02:03 PM   #1
Apr 2012
Posts: 65

So I'm in Western Australia and we have a homebrew comp coming up and there's a pretty good pro am day as a prize along with beer being put on tap round Australia.

The comp is for a American ipa which is strict to bjcp guidelines. I was hoping could get some help for a recipe. I like an ipa that is dry and uses citrus, passion fruit and mango flavored hops but like the alcohol on the lower end. But I want all odds for winning in my favour.

Any one able to help


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Old 10-10-2013, 02:09 PM   #2
Jul 2011
Ames, Iowa
Posts: 538
Liked 40 Times on 36 Posts

Search the recipes forum. Tons of great IPA's in there.

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Old 10-10-2013, 10:06 PM   #3
Apr 2012
Posts: 65

The data base has loads to be honest I'm almost a bit lost when looking because there's so many. I've never brewed an ipa and here in aussie land were only just starting to get into them

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Old 10-10-2013, 10:59 PM   #4
Feb 2013
Posts: 816
Liked 88 Times on 82 Posts

18.00 gal My Water Water 1 -
12.60 ml Phosphoric Acid SPARGE (Mash 0.0 mins) Water Agent 2 -
9.20 g Gypsum (Calcium Sulfate) MASH (Mash 60.0 mins) Water Agent 3 -
9.20 ml Phosphoric Acid MASH (Mash 60.0 mins) Water Agent 4 -
8.10 g Gypsum (Calcium Sulfate) SPARGE (Mash 0.0 mins) Water Agent 5 -
2.80 g Calcium Chloride MASH (Mash 60.0 mins) Water Agent 6 -
2.40 g Calcium Chloride SPARGE (Mash 0.0 mins) Water Agent 7 -

This is just based on my water. Yours will be different.

19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 8 80.9 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 9 8.5 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10 6.4 %
1 lbs Victory Malt (25.0 SRM) Grain 11 4.3 %
2.00 oz Columbus (Tomahawk) [13.80 %] - First Wort 60.0 min Hop 12 51.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
1.00 oz Cascade [6.40 %] - Boil 15.0 min Hop 14 5.4 IBUs
2.00 oz Cascade [6.40 %] - Boil 10.0 min Hop 15 7.9 IBUs
3.00 oz Cascade [6.40 %] - Aroma Steep 0.0 min Hop 16 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 17 -
4.00 oz Cascade [7.30 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs

Beer Profile

Est Original Gravity: 1.061 SG Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.7 % Actual Alcohol by Vol: 7.2 %
Bitterness: 64.7 IBUs Calories: 213.3 kcal/12oz
Est Color: 8.0 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 23 lbs 8.0 oz
Sparge Water: 8.06 gal Grain Temperature: 74.0 F
Sparge Temperature: 168.0 F Tun Temperature: 74.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.40

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 9.22 gal of water at 158.3 F 148.0 F 75 min

Sparge Step: Fly sparge with 8.06 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Turned out great!!! Drinking one as I type.

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Old 10-10-2013, 11:21 PM   #5
Jan 2012
Ferndale, Washington
Posts: 285
Liked 58 Times on 52 Posts

MY-PA 8 - American IPA (14B)

Batch Size 6.000 gal Boil Size 8.250 gal
Boil Time 60.000 min Efficiency 85%
OG 1.060 FG 1.010
ABV 6.5% Bitterness 68.7 IBU (Tinseth)
Color 5.8 srm (Morey) Calories (per 12 oz.) 200


Total grain: 12.250 lb

Pale Malt (2 Row) US Grain 9.500 lb
Vienna Malt Grain 16.000 oz
Cara-Pils/Dextrine Grain 8.000 oz
Caramel/Crystal Malt - 10L Grain 8.000 oz
Caramel/Crystal Malt - 40L Grain 4.800 oz
Rice Hulls Adjunct 4.000 oz
Melanoiden Malt Grain 3.200 oz

Chinook 11.7% 0.500 oz First Wort 60.000 min Pellet
Simcoe 12.9% 1.000 oz First Wort 60.000 min Pellet
Warrior 13.7% 0.400 oz Boil 60.000 min Pellet
Amarillo 8.4% 1.000 oz Boil 0.000 s Pellet
Chinook 11.0% 0.500 oz Boil 0.000 s Pellet
Simcoe 11.9% 2.000 oz Boil 0.000 s Pellet

Amarillo 8.4% 1.000 oz Dry Hop 0.000 s Pellet
Chinook 11.0% 1.000 oz Dry Hop 0.000 s Pellet
Simcoe 12.9% 1.000 oz Dry Hop 0.000 s Pellet

Yeast Nutrient Other Boil 0.500 tsp 10.000 min
Whirlfloc Fining Boil 0.500 tsp 5.000 min
Gypsum Water Agent Boil 1.000 tsp 60.000 min

Safale S-05 Ale Dry

1.Add 9.500 lb Pale Malt (2 Row) US, 8.000 oz Caramel/Crystal Malt - 10L, 4.800 oz Caramel/Crystal Malt - 40L, 16.000 oz Vienna Malt, 3.200 oz Melanoiden Malt, 8.000 oz Cara-Pils/Dextrine, 4 oz rice hulls, to the mash tun.
2.Add 172 degree water to mash tun, wait until it drops to 162. Add grains to water at ratio of 1.6 quarts per pound, mash at 150 degrees for 70 minutes. 12 pounds of grain x 1.6 quarts = 5 gallons of 160 degree strike water, calculated, mash in at 162, heat water to 172 ~ .15 gallons of water lost per pound of grain: 12 lb x .15 gal = 1.8 gallons. 5 gallons mash water - 1.8 gallons absorbtion = 3.2 gallons in BK ~ 8.25 - 3.2 = 5.1 gallons sparge water ~ Prepare 5.1 gallons of 190 degree sparge water.
3.First wort hopping with .5 oz Chinook, 1 oz Simcoe.
4.Bring the wort to a boil and hold for 60.000 min.
5.Put 1.000 tsp Gypsum into boil for 60.000 min.
6.Put 0.400 oz Warrior into boil for 60.000 min.
7.Put Wort Chiller into boil for 15.000 min.
8.Put 0.500 tsp Yeast Nutrient into boil for 10.000 min.
9.Put 0.500 tsp Whirlfloc into boil for 5.000 min.
10.Stop boiling the wort.
11.Chill to 180 degrees, add hops and steep for 20 minutes.
12.Put 2.000 oz Simcoe into boil for 0.000 s.
13.Put 0.500 oz Chinook into boil for 0.000 s.
14.Put 1.000 oz Amarillo into boil for 0.000 s.
15.Chill to 66 degrees and let stand for at least 15 minutes before draining into fermenter.
16.Put Oxygen into primary for 1.500 min.
17.Cool wort and pitch rehydrated Safale S-05 Ale yeast, to the primary.
18.Let ferment until FG is 1.010.
19.Put 1.000 oz Chinook into fermenter for 1 week.
20.Put 1.000 oz Amarillo into fermenter for 1 week.
21.Put 1.000 oz Simcoe into fermenter for 1 week.

I entered this beer in the local BJCP sanctioned competition and got 2nd place out of 27 IPA entries. May not have the mango and passionfruit notes you are looking for, but you could sub some fruity NZ hops for the Chinook for the flameout and dry hops.

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Old 10-15-2013, 02:18 AM   #6
Apr 2012
Posts: 65

Thanks guys. Think that gives me a good start for a recipe. I might sub a couple of hops. Any more input would be great. Going to get ingredients today and brew tomorro night

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Old 10-15-2013, 02:26 AM   #7
Jan 2012
Naperville, Illinois
Posts: 241
Liked 32 Times on 25 Posts

Consider Citra hops for mango/tropical flavor.
Beer, it's the best damn drink in the world.
Jack Nicholson

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Old 10-15-2013, 02:34 AM   #8
Sep 2013
Posts: 8

Use a citra and mosaic combo and you will get a beautiful grapefruit taste

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Old 10-15-2013, 05:33 AM   #9
Apr 2012
Posts: 65

I've only had mosaic in a single hop beer by epic brewery in New Zealand and havnt been a fan of that hop but love citra.

Was thinking citra. Simcoe and Nelson sauvin.

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Old 10-15-2013, 05:48 AM   #10
Mar 2011
Lancaster, PA
Posts: 1,050
Liked 64 Times on 53 Posts

american? cascade is the go to american hop. that stuff is in everything.

simple grain bill would be

5.5 gallons

14# 2 row
up to 1# crystal 10-40 your choice.

mashed around 151F/66C.

hops are your choice. chinook, citra. columbus, cascade, amarillo and simcoe are the trendy american hops right now. realistically mosaic, pacific jade and the rest of the Oz/NZ hops are the rage imo.

BU:GU can be anywhere from .7-1.1 depending on preference. that would make a 1.070 OG 50-70 IBU. shoot for 40-50% of that from a first wort hop or bittering addition or both.

flavor additions, for me, are usually around 4-6 ounces of hops. i add about 1/3 at 15 minutes left and the rest at 5 minutes left. i like to layer my hops meaning a citrus/fruit forward IPA will have mostly citrus hops added at 5 minutes. the piney/earthy/spicey hops will go in at 15. another way to layer is to split fruity/citrus additions on each addition by weight. IBU's aren't a great concern as long as you have a pretty stiff bittering addition.

the other way of doing these things is covered in bramstoker's thread about his house IPA. basically do a FWH or bittering addition and then a 30 minute addition to net 100% of IBU. then add 10-14 ounces of hops after flame out as a "hopstand" and then a few more a few days from bottling/kegging.

i pitch large yeast starters and mash longer at lower temperatures for dryness. others add simple sugars to dry out. either way works. just don't go crazy with the simple sugars.

that's my basic formula and i've been pleased with the results as a years long IPA drinker.

Originally Posted by GilaMinumBeer View Post
Homebrewing as a way to save money is like getting married as a way to always have sex.

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