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I'd love to see one too... great IPA.

Cool. Thanks, Cathedral. 3 oz. it is!

Thanks all. Great advice and a great place to get feedback for new brewers like me. I'll kick up the dry hops, bottle it and see what happens. Maybe 1.5 oz each of Simcoe and Amarillo? Or even more?

NateLB, thanks. You've given me some confidence...

Or Yooper, any chance a bigger dry hop would help things at this point?

Thanks, Yooper. Bummer. Oh well, live and learn. Guess I'll try again... I'll follow schedule you suggest for next one. Hmm... I wonder if it's even worth bottling?

Hey Cathedral, I should rephrase: brew day went pretty smooth except shattered my hydrometer - so couldn't measure. Going off of recipe, it should be 1.059. Thanks for the reply, I guess no tricks to smooth things out before bottling, huh? At this point, just bottle and see what comes out?

I should also mention, I forgot late extract addition increases bitterness via hop utilization, so IBUs may be even higher than what brewtoad is telling me. Was really excited about this one as I'm controlling fermentation temps tight now, but worried I destroyed this thing with my hops addition.

Hey there. Brewed an IPA this weekend that went very smooth. I've brewed 6-7 batches but still feel like a beginner when it comes to recipe details. Wondering if this thing is going to be too hoppy. Brewtoad has it at 86 IBU and wondering if there is anything to do after fermentation? No big...

Awesome. Thanks for the great reply, Bull... very helpful!

I hate to bump this, but Bull (or anyone) I would love to know if: a) my recipe above will work with a full boil... I was under the assumption that full boil/partial boil affected hop utilization... thought I'd be okay with my hop additions with a full boil with the recipe above. Does the boil...

Hey wanderlust, I've got a stout in primary that I'm going to rack to secondary soon on top of some oak cubes/bourbon... i also want to add a bit of coffee... was trying to decide between beans soaked in the bourbon to put into secondary or adding a 1/2 cup to cup of cold brew into the bottling...

Ooooh partial boil, of course. Sorry. My plan was to do a full boil... so 6.5 gallons or so to get me around a 5 gallon for the primary.

Partial boil? I don't know what that is... is that partial mash? If so, yes I'm doing a partial mash... plan is still boiling for 60 minutes like normal, but just thought I'd ask what a 90 minute boil would do and how it would affect the malt profile with my recipe above.

I should clarify, I'd like for this APA to be a bit meatier... I'm thinking of the malt profile/body of Dogfish Head's 90 minute IPA... I like the graininess/earthiness of it... just not sure what my malts would do boiled for that long. Thanks!

Also, one other question... what would a 90 minute boil do to this recipe? Hop additions the same, just thinking boiling mash wort an extra 30 minutes prior to the start of hop additions at 60 min... Thanks again!

Thanks, guys. Maybe I'll just go ahead and use an American yeast... I built the recipe in Hopville and it gives me an o.g. of 1.059, an f.g. of 1.016, SRM of 8 and an IBU of 43.2 with an abv of around 6%. What if I cut the Munich back to 2 lbs and add 8 oz of 20L Crystal? Still keeps me...

Hey all, I'm pretty new to making my own recipes. Was just hoping to get some feedback on this partial-mash APA recipe. The yeast is weird I know, but I'm fermenting a stout in Primary right now, so I wanted to try and reuse it and just rack the APA primary on top of the yeast after getting...

Although, makes much more sense to just rack into a 3 gallon for the beans/bourbon and then finish in the bottling bucket for the rest. Thanks!

Hey TzeentchPlayer, Yea, I think you're right... sounds like the initial plan is still the best. Thanks! Ching ching! Brad