GuitarGumption
Well-Known Member
Cool thanks for the link.
You guys like dry ipas? I hear nathan smith talking about adding corn sugar in the boil to let it ferment out, but thats with double ipas.
What do you guys think about doing this with a 1060 og ipa eh?
My guess is that you have have to scale down on the bittering hops (BUT KEEP THE HOPS AFTER 30min THE SAME!!!) keep it chronic but a little more sessionable... know what im sayn
And in the interest of actually contributing something to this thread I wanted to add this. I just brewed an IPA about a week ago with the following hop schedule;
1 oz - Tettnanger (AA 4.5), Type: Pellet, Use: First Wort
1 oz - Chinook (AA 11) for 60 min, Type: Pellet, Use: Boil
1 oz - Cascade (AA 7) for 10 min, Type: Pellet, Use: Boil
0.5 oz - Citra (AA 13) for 10 min, Type: Pellet, Use: Boil
1 oz - Chinook (AA 11) for 5 min, Type: Pellet, Use: Boil
1 oz - Citra (AA 11) at flameout, Type: Pellet, Use: Boil
Although it's only been a week, the krausen just settled today so I took a hydrometer reading, and the 1oz or so of beer that I decided to taste was literally one of the best things to ever happen to my face. My mouth was so happy that the rest of my head got jealous.
After another week for the yeast to flocculate and some carbonation, I'm thinking I might have a good beer on my hands.
I am starting out on an adventure to craft and brew the perfect IPA. I know there is no such thing as perfection, but I want to get as close to it as I possibly can...at least for my tastes. So what can make the perfect IPA? For me, it has to be balanced, clean, crisp, and of course have great hop flavor and aroma. There are a number of fantastic commercial examples out there, so I will draw inspiration from them to make my perfect pint. To get to the perfect IPA I will have to no doubt try as many of those commercial examples as possible, but brew a freakin ton of IPAs. The best way I can think to do this is make a 12 pack at a time. This way I can brew a lot more often and have a solid rotation of beers to taste and examine along the way. I"ll start with a base recipe and modify the hops or malt 1 ingredient at a time to learn what each contributes to the beer. I'll probably also throw in some single hop beers to really nail down those profiles for my palate. Let the adventure begin!
Here is my first crack at an initial recipe...any thoughts or suggestions?
(this recipe is formulated for 6 gallons post-boil, which I will scale down to 1.5 gallons for the 12 pack batch)
Recipe Specifics
Batch Size (Gal): 6 gallons Post-Boil
Anticipated OG: 1.061
Anticipated FG: 1.010-1.012
Anticipated SRM: 6.2
Anticipated IBU: 66
Fermentation: 10-14 days at 68º F
Grain/Extract/Sugars (% of total weight)
Briess DME - Golden Light (91.2%)
Biscuit Malt (25L) (5.9%)
Honey Malt (18L) (2.9%)
Hops AA% (Grams) Boil Time
Simcoe 13.0% 28 60 min.
Centennial 8.1% 28 15 min.
Simcoe 13.0% 28 5 min.
Simcoe 13.0% 28 0 min.
Centennial 8.1% 28 0 min.
Amarillo 8.0% 28 0 min.
Simcoe 13.0% 28 Dry
Centennial 8.1% 28 Dry
Amarillo 8.0% 28 Dry
Yeast
Safale US-05/Wyeast 1056 or 1272
Grain/Extract/Sugars (% of total weight)
Briess DME - Golden Light (91.2%)
Biscuit Malt (25L) (5.9%)
Honey Malt (18L) (2.9%)
Enter your email address to join: