I'm looking for some feedback on my West Coast IPA recipe. I've brewed something very similar to this probably twenty times and I'm trying to fine tune it. I'm going for something cripsy with moderate bitterness that has the classic citrus, pine & dank but also has some tropical fruit (kind of like Sticky Hands, pFriem IPA, Wanderjack or RPM for those in the PNW). My biggest complaint is that the hop flavor and aroma just aren't as full and saturated as I'd like. It's like the flavors are pretty good but the intensity is too low. Strangely, I don't seem to have this issue with NEIPAs. Any thoughts or ideas for improvement are appreicated!
13 lb 2 row
3 lb Vienna
0.5 lb C40
0.25 lb Dextrose
1 oz Warrior 60 min (42 IBU)
1 oz Simcoe 10 min (13 IBU)
1 oz Simcoe 0 min
1 oz Centennial Lupomax Whirlpool (185 for 15 min)
1 oz Amarillo Lupomax Whirlpool (185 for 15 min)
1 oz Citra Whirlpool (185 for 15 min)
1 oz Centennial Lupomax Whirlpool (160 for 15 min)
1 oz Amarillo Lupomax Whirlpool (160 for 15 min)
1 oz Citra Whirlpool (160 for 15 min)
4 oz Simcoe dry hop #1
2 oz Simcoe dry hop #2
2 oz Citra Lupomax dry hop #2
Imperial Flagship (wy1056 Chico) fermented around 66 for a few days and then ramped up to 70
Soft crash to 55 around day 8, raise to 65 on day 9, dry hop on day 10 & day 11, cold crash on day 12, closed transfer keg on day 14.
Mash pH = 5.3
150:50 sulfate:chloride
O.G. = 1.068
F.G. = 1.011
ABV = 7.5%
13 lb 2 row
3 lb Vienna
0.5 lb C40
0.25 lb Dextrose
1 oz Warrior 60 min (42 IBU)
1 oz Simcoe 10 min (13 IBU)
1 oz Simcoe 0 min
1 oz Centennial Lupomax Whirlpool (185 for 15 min)
1 oz Amarillo Lupomax Whirlpool (185 for 15 min)
1 oz Citra Whirlpool (185 for 15 min)
1 oz Centennial Lupomax Whirlpool (160 for 15 min)
1 oz Amarillo Lupomax Whirlpool (160 for 15 min)
1 oz Citra Whirlpool (160 for 15 min)
4 oz Simcoe dry hop #1
2 oz Simcoe dry hop #2
2 oz Citra Lupomax dry hop #2
Imperial Flagship (wy1056 Chico) fermented around 66 for a few days and then ramped up to 70
Soft crash to 55 around day 8, raise to 65 on day 9, dry hop on day 10 & day 11, cold crash on day 12, closed transfer keg on day 14.
Mash pH = 5.3
150:50 sulfate:chloride
O.G. = 1.068
F.G. = 1.011
ABV = 7.5%