I routinely mash at 162f on my session beers but never so high to use with a fresh packet of yeast.
Session IPA recipe
- Thread starter Phunhog
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I routinely mash at 162f on my session beers but never so high to use with a fresh packet of yeast.
Thanks for all the recipe ideas. This style is coming up soon on my to-brew list.
Formulating my recipe. Any thoughts on this:
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.035
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.049
Final Gravity: 1.009
ABV (standard): 5.3%
IBU (tinseth): 58.92
SRM (morey): 9.36
FERMENTABLES:
7 lb - American - Pale 2-Row (70%)
1 lb - American - Munich - Dark 20L (10%)
12 oz - American - Victory (7.5%)
12 oz - United Kingdom - Carastan (30/37) (7.5%)
8 oz - American - Carapils (Dextrine Malt) (5%)
HOPS:
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 19.32
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 12.47
1 oz - Centennial, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 12.92
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 4.34
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 9.87
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 170 °F
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 170 °F
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Temp: 152 F, Time: 60 min
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-12-11 00:59 UTC
Recipe Last Updated: 2015-12-11 00:30 UTC
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.035
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.049
Final Gravity: 1.009
ABV (standard): 5.3%
IBU (tinseth): 58.92
SRM (morey): 9.36
FERMENTABLES:
7 lb - American - Pale 2-Row (70%)
1 lb - American - Munich - Dark 20L (10%)
12 oz - American - Victory (7.5%)
12 oz - United Kingdom - Carastan (30/37) (7.5%)
8 oz - American - Carapils (Dextrine Malt) (5%)
HOPS:
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 19.32
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 12.47
1 oz - Centennial, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 12.92
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 4.34
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 9.87
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 170 °F
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 170 °F
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Temp: 152 F, Time: 60 min
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-12-11 00:59 UTC
Recipe Last Updated: 2015-12-11 00:30 UTC
Not sure if anyone else is following this thread, but I have an idea for my recipe above. I was reading in another thread about a grain I had not heard of before. Simpsons Golden naked oats. Sounds very interesting. It's actually a crystal malt, so I was thinking of subbing 12 oz of it in place of the Carastan. Any thoughts? Seems like it might help in filling out an otherwise lighter bodied beer, while providing some interesting, unique flavors.
Here is a description from the malter's web site: https://bsgcraftbrewing.com/sim-golden-naked-oats-25kg
Here is a description from the malter's web site: https://bsgcraftbrewing.com/sim-golden-naked-oats-25kg
I think that it would work well!
Personally, I use 37.5/37.5/25 2row/white wheat/flaked barley for my session IPAs and I mash around 154-156. Good body without all that heavy maltyness or caramel. Its been the same grain bill Ive used for the last year or so, I just change out the hops.
Yes, that's it exactly! While you can add aromatic and/or victory malt to the grainbill for depth and complexity, it's just not exactly the same as having 75% more malt in the grainbill. It's good, and it's close, but it's a trade-off. I have to reduce the IBUs a bit, to keep the SG/IBU ratio similar, otherwise the beer would be too bitter without enough malt backbone.
So the beer still is quite good, and I enjoy it immensely- but then when I drink a "real" IPA, I do pick up the reason I love IPAs in the first place!
I think that's going to be true of all smaller versions of big beers, though. I mean, a 4% barley wine is a mild.
Hi Yooper. I see it's been a couple years since you contributed to this thread. I'm wondering if you have had any additional success on your "perfect" session IPA?
I've been working on my recipe, and was doing some reading into Simpsons Golden Naked Oats. I saw another thread where you had mentioned brewing with it. Have you tried it in a session IPA recipe, and if so, what were the results?
I'm also thinking Simpson's Golden Promise as part of the base grain bill might help. I just returned from a trip to Iowa where I got to purchase some Toppling Goliath Golden Nugget which uses Golden Promise. It is a fantastic 6% IPA.
So disregard my recipe above. Here is the latest version. I see you also have used Denny's Favorite 50 in your sessions, and after researching it, I also think it's a great yeast choice for this style.
Title: Session IPA
Author: TxBigHops
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.035
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.050
Final Gravity: 1.014
ABV (standard): 4.72%
IBU (tinseth): 58.75
SRM (morey): 8.19
FERMENTABLES:
4 lb - American - Pale 2-Row (39.5%)
3 lb - United Kingdom - Golden Promise (29.6%)
1 lb - American - Munich - Light 10L (9.9%)
12 oz - American - Victory (7.4%)
8 oz - American - Carapils (Dextrine Malt) (4.9%)
8 oz - United Kingdom - Golden Naked Oats (4.9%)
6 oz - United Kingdom - Carastan (30/37) (3.7%)
HOPS:
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 19.26
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 12.44
1 oz - Centennial, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 12.88
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 4.33
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 9.84
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 170 °F
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 170 °F
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Temp: 156 F, Time: 60 min
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Wyeast - Denny's Favorite 50 1450
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 60 - 70 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Burton on Trent (historic and decarbonated)
Ca2: 187
Mg2: 41
Na: 113
Cl: 85
SO4: 720
HCO3: 20
Water Notes:
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/291157/session-ipa
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-01-11 19:49 UTC
Recipe Last Updated: 2016-01-11 19:49 UTC
I am also trying to make a session IPA but having trouble with calculating IBU from a whirlpool addition. Brewers friend is saying a 15 min. Whirlpool with 2 oz. comet would add 32 IBU. I want a big comet flavor and aroma with little bitterness. Can anyone help me?
Smellyglove
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How come nobody has mentioned WLP041? I don't see it mentioned very often, in fact at all.. I feel this is a great strain for IPA's and I bet it would do a great Session IPA as it's very fruity and does not attenuate as much as f.ex 001 in the first generation, close but not all the way comparing til 001, and the fruitiness, yummie! Use it for a session, then harvest and throw it into a regular IPA. Don't bother with all that biotransformation-stuff you read about in NEIPAs. Use 041 and get a fruity IPA.
Smellyglove
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Spin your WP hops at 60C for 30 minutes. If it's possible in brewersfriend, set the IBU calculation to 0 IBU for the WP hops. You can thank me later
It makes a great difference comparing to if you add them as 0min or hopstand at 80C, which I can not understand why anybody would do.
shoreman
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It would depend at what temperature you are wirlpooling at. I forget the exact figure but I believe below 140 degrees and you will not add any bitterness just aroma and flavor.
Ive dropped adding hops at flameout for this exact reason - you are still technically boiling your hops.
Check out Jennifer Talleys new Session beers book or listen to a podcast - she refers to it as well.
Some of the temperature information can be found here :
https://byo.com/malt/item/2808-hop-stands
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