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Old 12-22-2013, 05:15 PM   #1
Colrain
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Jan 2013
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I've been brewing all grain for about a year or more and always used recipes I've found on here. Lately I'm wanting to come up with my own designs but would really appreciate some input to see if I'm on the right track.

I'm wanting to make a good moderately hoppy IPA that can be enjoyed all evening with friends from the keg. This is what I've come up with after lurking around HBT

1.059 og / 46.6 ibu
8.5# Marris otter
1.5# dark Munich 9 srm
1# caramunich
.5# wheat malt for head retention

1.2 oz centennial @ 60
0.5 / 0.5 oz centennial and cascade @ 15
1 oz cascade @0

Wlp001 yeast

I'm really not too sure about designing the hop part of the recipe. Any help would be appreciated



 
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Old 12-23-2013, 12:38 AM   #2
Jwood
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Sep 2011
San Diego, CA
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Close to 1060 for a session beer? Hopefully your friends are seasoned vets!

I don't know how set you are on the malt bill or what style IPA's you enjoy the most, but in my mind sessionable ipa means light grainbill, low alcohol and tons and tons of hops (not necessarily bitter).

Any examples of IPA's you love? Maybe that will help with some more feedback.

Hop wise no matter what you choose hop very heavy in the late additions/whirlpool and get your majority of bittering from FWH. If you don't whirlpool, let the hops steep warm at the end of the boil for at least 30 minutes.

Suggestion: lighten the malt bill, lower the gravity a bit, and hop hard (no less than 8 oz total including dry hop)



 
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Old 12-23-2013, 03:36 AM   #3
tagz
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Jan 2008
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Session usually means >4% abv. In any case, I would lower your caramel and increase the hops. With only 2oz of late hops, you're going to be pretty light on flavor/aroma. The advise above is pretty solid.

 
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Old 12-23-2013, 10:40 AM   #4
Colrain
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Jan 2013
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I may have used the word session a bit too liberally. I don't mind sitting and having 3-4 pints of 5.5-6% IPA around the table with friends (they don't mind either hah)

I'm in Canada and what I've really enjoyed lately are muskoka brewery mad Tom IPA and mill street tankhouse. Both deep amber moderately hoppy ipa's

Would it be best to move the initial hops to FWH and then maybe add an ounce of Amarillo at whirlpool for flavour? I used caramunich because I wanted the colour and taste of Munich without the sweetness of crystal malt -thus trying to keep it nice and dry. Should I lower it to 0.5#?

Thanks for the help

 
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Old 12-23-2013, 02:38 PM   #5
Jwood
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Sep 2011
San Diego, CA
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I would definitely add the ounce of Amarillo at whirlpool. If you dont want to extract excess bitterness from a long hot stand at the end, just flip your chiller on for a little and get it down to 150 or so (I believe below 170 and AA extraction becomes negligible, and around 150 you won't boil off myrcene). Coupled with a nice dry hop amount, I think it will come out nice. I would personally do 4 oz minimum of late hopping for an ipa (heck I use that much in a pale ale) but I love hops and I center my IPA's/pales around them. You may prefer a more malt backbone beer.

But either way I would reduce the caramuninch to about 5% of the recipe if you want it in there. Cara brand malt is essentially weyermann's line of crystal malt. Yes they taste slightly different because I believe they use a slightly different process. Of course, If you use too much you can still get a beer that is overly sweet.

With a base of MO, some Munich malt and 5% caramuninch I think the beer will definitely be more towards the hoppy amber side for you, just what you said you like!

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Old 12-23-2013, 09:18 PM   #6
Colrain
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Jan 2013
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Thanks for the excellent input. Here is the new recipe. Hoping to make this Boxing Day.

1.057 og / 56.3 ibu / 7.5 srm / 6% abv
8.5# Marris otter
1.5# dark Munich 9 srm
0.5# caramunich
.5# wheat malt for head retention

1.5 oz centennial @ 60
0.5 / 0.5 oz centennial and cascade @ 15
1 oz cascade / 1 oz Amarillo @ 0

Do I need to add any 30/45 min additions or are the two late ones good enough?

 
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Old 12-23-2013, 10:25 PM   #7
Jwood
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Sep 2011
San Diego, CA
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Looks good, almost all of your flavor/aroma comes from late additions/dry hop. So I would say a 30/45 addition is not needed as your ibu's look to be in line for a moderately hoppy beer.

 
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Old 12-23-2013, 11:02 PM   #8
terrapinj
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Dec 2010
Santa Monica, CA
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don't forget the dry hop addition(s)

 
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Old 12-23-2013, 11:30 PM   #9
snowtires
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Sep 2012
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I just kegged an ISA not quite ready to drink yet tho.

9lb pale
3/4lb caramunich
It came out to 1.042

1 oz Chinook 60
.5 simcoe. 20
.5 Amarillo 20

.5 simcoe 10
.5 Amarillo 10

1 simcoe 0
1 Amarillo 0

Dry hopped with 1oz homegrown centennial

It came out to 1.004 about 5% abv

Should be very similar to Phillips bottle rocket ISA (India session ale)

Edit: should mention I mashed overnight at 150
__________________
Primary 1 Hoppy birthday IPA
Primary 2 Citra blonde
Secondary: Do people still use secondaries?
Drinking: Beer from the store :(

 
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Old 12-23-2013, 11:58 PM   #10
Colrain
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Jan 2013
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I'll add 0.25/0.75 chinook / centennial for the dry hop. Getting excited about this brew. Should be tasty. I guess it's the only way I'll ever understand building a hop profile is to try it and adjust on future batches.



 
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