critique - "not so" dank IPA

[scallopking]

let me know what you guys think about this recipe for a kind of dank ipa, is there something else I could do with the grains maybe? i through in northern since I had some. thanks.

Estimated Alcohol by Vol: 6.7 %
Bitterness: 69.5 IBUs
Est Color: 8.6 SRM

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 91.8 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 4.9 %
8.0 oz Victory Malt (25.0 SRM) Grain 3 3.3 %

1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 60.0 min Hop 4 39.9 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 5 10.8 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 7 12.1 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 8 6.7 IBUs
1.00 oz Falconer's Flight [11.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -

1.50 oz Falconer's Flight [11.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.50 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

 

[BigMack]

Just a couple thoughts reading through this.

Is there a reason for the Victory instead of just a pound or so of the Crystal? Is it just a depth of flavor you're going for?

I might skip at least the Nelson in the dry hop. Generally I don't think its the best idea to dry hop with something that isn't in your boil or at least very close to what was in your boil. I think the Nelson might muddy the hop aroma, but that's just my $0.02.

I also think the NB might just get completely lost next to all those other hops, but the piney/woodsy flavor they have I don't think would have any negative impact at all on the brew.

 

[m00ps]

If you are looking for dank resinous hops, Ive found these to have the most of that character. Youll need to go heavy with these on the flameout and dry hop additions
- Columbus
- Comet (especially potent in dry hop)
- Galaxy (more recent harvests)
- Apollo
- Summit
- Chinook

 

[scallopking]

Just a couple thoughts reading through this.

Is there a reason for the Victory instead of just a pound or so of the Crystal? Is it just a depth of flavor you're going for?

I might skip at least the Nelson in the dry hop. Generally I don't think its the best idea to dry hop with something that isn't in your boil or at least very close to what was in your boil. I think the Nelson might muddy the hop aroma, but that's just my $0.02.

I also think the NB might just get completely lost next to all those other hops, but the piney/woodsy flavor they have I don't think would have any negative impact at all on the brew.

Not really on the victory, I heard it is a little bit toasty?? But not set on it. I had another IPA with Nelson as the dry hop which I liked. But it wasn't as dank as this one.

 

[scallopking]

If you are looking for dank resinous hops, Ive found these to have the most of that character. Youll need to go heavy with these on the flameout and dry hop additions
- Columbus
- Comet (especially potent in dry hop)
- Galaxy (more recent harvests)
- Apollo
- Summit
- Chinook

Thanks, I have a few of those on hand already. Let me try a new version and see what you guys think.

 

[scallopking]

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 65.4 IBUs
Est Color: 7.7 SRM

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 1.7 %

0.80 oz Columbus (Tomahawk) [15.70 %] - Boil 60.0 min Hop 4 32.6 IBUs
0.80 oz Chinook [13.00 %] - Boil 15.0 min Hop 5 13.4 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 7 12.2 IBUs
1.00 oz Galaxy [14.00 %] - Boil 5.0 min Hop 8 7.2 IBUs
2.00 oz Summit [17.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

2.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

 

[scallopking]

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 65.4 IBUs
Est Color: 7.7 SRM

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 1.7 %

0.80 oz Columbus (Tomahawk) [15.70 %] - Boil 60.0 min Hop 4 32.6 IBUs
0.80 oz Chinook [13.00 %] - Boil 15.0 min Hop 5 13.4 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 7 12.2 IBUs
1.00 oz Galaxy [14.00 %] - Boil 5.0 min Hop 8 7.2 IBUs
2.00 oz Summit [17.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

2.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

does anyone have any feedback on this recipe? I wonder if the 15, 10, 5 and 0 could all be combined at the end 0 or hopstand? I could increase the bittering hop at 60 to make up for the loss. Thoughts?

I really enjoy the recipe making aspect of this but there's so many combos and i have limited experience still. thanks.

 

[douglasbarbin]

does anyone have any feedback on this recipe? I wonder if the 15, 10, 5 and 0 could all be combined at the end 0 or hopstand? I could increase the bittering hop at 60 to make up for the loss. Thoughts?

I really enjoy the recipe making aspect of this but there's so many combos and i have limited experience still. thanks.

Recipe looks much better than the first one. Personally, I hate Chinook, so I wouldn't dry hop with it (or use it at all), but that's just me.

The 15, 10, 5, and 0 can definitely be combined. Doing all those separate additions is a PITA and you don't really gain anything from staggering them out, IMO. For what it's work, I only do 2 hop additions in my IPAs: first wort hop and whirlpool.

 

[scallopking]

Recipe looks much better than the first one. Personally, I hate Chinook, so I wouldn't dry hop with it (or use it at all), but that's just me.

The 15, 10, 5, and 0 can definitely be combined. Doing all those separate additions is a PITA and you don't really gain anything from staggering them out, IMO. For what it's work, I only do 2 hop additions in my IPAs: first wort hop and whirlpool.

thank you. So what's with Chinook that you hate? what would you use instead of it? I'm curious now, lol. In your IPAs do you use a bittering plus the fwh and whirlpool? Or only those two? now I get to revise the recipe again!

 

[scallopking]

Here's version 3:

Estimated Alcohol by Vol: 6.5 %
Bitterness: 69.7 IBUs
Est Color: 7.7 SRM

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 1.7 %

1.30 oz Columbus (Tomahawk) [15.70 %] - Boil 60.0 min Hop 4 52.9 IBUs
1.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 5 16.7 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Chinook [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.00 oz Summit [17.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

2.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
2.00 oz Summit [17.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

 

[BigMack]

Here's version 3:

Estimated Alcohol by Vol: 6.5 %
Bitterness: 69.7 IBUs
Est Color: 7.7 SRM

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 1.7 %

1.30 oz Columbus (Tomahawk) [15.70 %] - Boil 60.0 min Hop 4 52.9 IBUs
1.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 5 16.7 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Chinook [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.00 oz Summit [17.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

2.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
2.00 oz Summit [17.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

I like it. Simple grain bill with a nice punch in the mouth from those hops. What yeast are you going to use with it?

 

[scallopking]

thanks! I'm really liking this one too - with everyone's help that is. I was thinking of using WLP001 as I do most IPAs, what do you think for this style would be good? I have used WLP002 for an all citra clone but nothing else so far.

 

[BigMack]

The yeast is really up to personal preference. Do you want that malty backbone to stick out? Or do you just want this to be a hop showcase?

 

[douglasbarbin]

thank you. So what's with Chinook that you hate? what would you use instead of it? I'm curious now, lol. In your IPAs do you use a bittering plus the fwh and whirlpool? Or only those two? now I get to revise the recipe again!

I find Chinook to be a little too piney and the bitterness a bit too harsh. I like Simcoe instead because it is kind of piney but still a lot of citrus.

I only do FWH and whirlpool. FWH is the bittering charge and I do about 50% of the IBUs there, the rest come from whirlpool.

 

[scallopking]

The yeast is really up to personal preference. Do you want that malty backbone to stick out? Or do you just want this to be a hop showcase?

yeah more of a hop showcase, I'm only brewing IPAs so far and not sure what other yeasts are good to use with different kinds of IPA. I always use WLP001 but not sure when to use a different kind.

 

[scallopking]

I find Chinook to be a little too piney and the bitterness a bit too harsh. I like Simcoe instead because it is kind of piney but still a lot of citrus.

I only do FWH and whirlpool. FWH is the bittering charge and I do about 50% of the IBUs there, the rest come from whirlpool.

thank you for your feedback! how can you get the rest of your IBUs from whirlpool when it's not boiling out the bitterness? what temp do you whirlpool at?

 

[BigMack]

yeah more of a hop showcase, I'm only brewing IPAs so far and not sure what other yeasts are good to use with different kinds of IPA. I always use WLP001 but not sure when to use a different kind.

WLP001 is obviously a great choice for IPAs. I have also made some fantastic beers with WLP051/Wyeast 1272. That strain has a little more character to it in my opinion that I really like. But WLP 001 will definitely make a fantastic beer.

 

[Iseneye]

Is 1.7% carapils adding anything to the recipe? I would have thought it was too little an amount for body / head retention if that is the purpose of it. There should be enough body and retention from the crystal.

 

[douglasbarbin]

thank you for your feedback! how can you get the rest of your IBUs from whirlpool when it's not boiling out the bitterness? what temp do you whirlpool at?

I start the whirlpool at 190 and it usually drops to 170 or so after about 30 minutes. You don't need to boil to isomerize the alpha acids, but you do need to have the temperature high enough. I believe 170+ is sufficient, but don't quote me on that exact number.

 

[m00ps]

I believe 170+ is sufficient, but don't quote me on that exact number.

too late

 

[m00ps]

If you add your whirlpool hops right at flameout, it will get some a very small amount of bitterness. I try to shoot for about 50% of my bitterness from here. Anything that goes in past that will impart less bitterness with time. Where by the time you are down to 170 or so, its like a hot dry hop

 

[scallopking]

WLP001 is obviously a great choice for IPAs. I have also made some fantastic beers with WLP051/Wyeast 1272. That strain has a little more character to it in my opinion that I really like. But WLP 001 will definitely make a fantastic beer.

thanks! I'll have to try this sometime. I have used WLP002 for an all citra clone, but again not sure when where to use certain yeasts yet since I don't have any preferences really built up yet.

 

[scallopking]

I start the whirlpool at 190 and it usually drops to 170 or so after about 30 minutes. You don't need to boil to isomerize the alpha acids, but you do need to have the temperature high enough. I believe 170+ is sufficient, but don't quote me on that exact number.

gotcha, thank you. I am going to try this with my Azaaca IPA next.

 

[scallopking]

If you add your whirlpool hops right at flameout, it will get some a very small amount of bitterness. I try to shoot for about 50% of my bitterness from here. Anything that goes in past that will impart less bitterness with time. Where by the time you are down to 170 or so, its like a hot dry hop

okay - thank you. I've learned a lot from all of you on this thread!

 

[BigMack]

thanks! I'll have to try this sometime. I have used WLP002 for an all citra clone, but again not sure when where to use certain yeasts yet since I don't have any preferences really built up yet.

I would definitely recommend doing some split batches then. If you have the capacity it allows you to see the subtle differences some yeast can give a beer.

 

[scallopking]

I can do that actually, I make 6g batches - so 3 and 3 in each fermenter I guess? how do you split the yeast?

 

[douglasbarbin]

I can do that actually, I make 6g batches - so 3 and 3 in each fermenter I guess? how do you split the yeast?

Ummm....half and half?

 

[BigMack]

I can do that actually, I make 6g batches - so 3 and 3 in each fermenter I guess? how do you split the yeast?

I would just pitch one vial into each fermenter if you're using White Labs.

 

[scallopking]

lol, half and half. that was funny. thanks guys!

 

[BigMack]

lol, half and half. that was funny. thanks guys!

Now go forth and brew!