Any thoughts on this recipe for an IPA?

[RogueBrewer]

This is my first time trying to make a recipe
Any advice will be greatly apreciated

 

[AlexKay]

Try moving the 30- and 10-minute hop additions to flameout or hop stand. Some dry hopping would be usual here, but you can get a lot out of a hop stand if you don’t want to mess with that.

 

[RogueBrewer]

Would an addition of 1/2 oz of Lemondrop and 1/2 oz of El Dorado on dry hopping be a good choice?

Try moving the 30- and 10-minute hop additions to flameout or hop stand. Some dry hopping would be usual here, but you can get a lot out of a hop stand if you don’t want to mess with that.

 

[IslandLizard]

Would an addition of 1/2 oz of Lemondrop and 1/2 oz of El Dorado on dry hopping be a good choice?

Every IPA needs dry hops, and at a higher dosage rate than a Pale Ale.
1 oz of dry hops (or 2 x 1/2 oz, in your case) is about the minimum for a 5 gallon batch of IPA. Dry hops will give more aroma and a different flavor profile compared to whirlpool hops which are added after the boil, during chilling.

 

[AlexKay]

I don’t think you’d end up too hoppy (if this is a 5 gallon batch) with both an ounce of each in the whirlpool, and an ounce of each as a dry hop. Plus the bittering hops. But you could try half an ounce each, if you’d rather start a little more moderately.

 

[RCope]

More Hops! (Usually the right answer, regardless of the question). But, seriously, Azacca is a great flavor/aroma hop...it's wasted at 60. If you have a more common bittering hop (Magnum, Warrior) then use one of those at 60. And double the others, either late boil or WP or both (as AlexKay suggests). And those three as a dry hop would be great, how much is up to you...Cheers!

 

[chipmunk]

Agree with more hops. I just added 5 oz of Falconers dry hops today to my 5-gal IPA Batch. I usually add it just before the end of fermentation.

 

[Sammy86]

Nothing really more to add than what has already been said...personally I would move the lemondrop hops to flameout/whirlpool and get that delicious flavor into the beer.

 

[RogueBrewer]

Thank you for the feedback! I will be going to the supply store today to get the ingredient! I am updating the recipe on BF at the moment and will post it soon

 

[RogueBrewer]

More Hops! (Usually the right answer, regardless of the question). But, seriously, Azacca is a great flavor/aroma hop...it's wasted at 60. If you have a more common bittering hop (Magnum, Warrior) then use one of those at 60. And double the others, either late boil or WP or both (as AlexKay suggests). And those three as a dry hop would be great, how much is up to you...Cheers!

Using magnum or warrior hops at 60 min shoots the IBU of the recipe all the way to 107

 

[Velnerj]

Using magnum or warrior hops at 60 min shoots the IBU of the recipe all the way to 107

Did you take out the azacca? I don't think the alpha acid amounts are that different...

You may need to Lower the amount in order to achieve the same bitterness. Usually those hops are used as 60min additions because they pack a ton of alpha acids but don't bring much else to the table, and they're cheap. Azacca is a good flavor hop and you wouldn't get any of its flavor after boiling it for 60min.

To achieve the same ibu with magnum (or warrior) just play with the calculator until you reach the right amount of IBUs. Remember if you move the other hop additions to later in the boil they will be bringing less bitterness and you may need to do some more adjustments.

I feel like I'm explaining in circles but I hope that makes sense...

 

[RogueBrewer]

Perfect sense @Velnerj thank you!
Will keep playing with the calculator and post an update

 

[IslandLizard]

For most traditional IPAs (NEIPAs are excepted):

1. Cheap, high AA%, clean bittering hop at 60' to get 40-80+ IBUs. Typically Warrior, Magnum, Nugget, or others.
2. Late boil hops at 15, 10' or 5': 20-40 IBUs.
3. (Larger amounts of) flameout and/or whirlpool hops 5-20 IBUs.*
4. (Larger amounts of) dry hops.

* Whirlpool hops would be added after the wort has cooled down a bit, usually to 180F or below, as low as 150-140F, and for longer times, 10-30'. Usually the longer times are at lower temps.

 

[pool_shark0630]

This is my first time trying to make a recipe
Any advice will be greatly apreciated
View attachment 752230

The recipe is wrong. They use Roasted Pale malt...little bit of it. Also Dry hopping with Cascade for a few days. The roasted malt makes a huge difference.

 

[IslandLizard]

The recipe is wrong. They use Roasted Pale malt...little bit of it. Also Dry hopping with Cascade for a few days. The roasted malt makes a huge difference.

Who's "they?" Is the OP cloning a recipe?

 

[RogueBrewer]

Who's "they?" Is the OP cloning a recipe?

I am not cloning a recipe, this is a recipe that I put together after looking at a couple different IPA recipes and reading the BJCP Guidelines


Here is the recipe as of now

 

[Velnerj]

Looks much better. I have never used either hops before (azacca and lemon drop) but from what I have read lemon drop is more subtle than azacca, so if you want to accentuate it more you may want to increase the amount and go more a 60/40 split.... Especially in the dry hop. There's a danger azacca just overpowers and the lemon drop brings little to the table.
But you may want to hear from others who know what they are talking about because they actually have experience...

 

[mashpaddled]

The second recipe is probably still a little light on hops for an IPA.