American IPA Bee Cave Brewery IPA

[bergman1118]

Ed,

I can't thank you enough for your simple, yet delicious, recipes. I've made your apfelwein and haus pale, and both turned out even better than expected. Props on sharing your vast knowledge and recipes w/ us.

One quick question, would this recipe lend well to a partial mash? or should I just go along with the extract w/ steeping? I've been enjoying doing PM's in preparation for the move to AG, so any help you could give in converting to PM would be great.

 

[EdWort]

One quick question, would this recipe lend well to a partial mash?

I don't see why not.

 

[bergman1118]

i'm still new to making recipes and whatnot, how's this sound:

5-6 lbs extra light/ pale DME/LME
4 lbs pale 2-row
1 lb munich
1 lb crystal

only part i'm never sure of is how much water to use.

 

[KopyKat]

Ed,

How long do you dry hop yours.

 

[EdWort]

I used to just drop hop filled herb ball in the keg, chill, carb & drink, but now I hang the hop bag in the keg for a week to 10 days at room temp before removing, chilling & carbing.

 

[brewt00l]

No offense intended but isn't this just a very subtle tweak on the Stone IPA clone you did from AHS?


https://www.homebrewtalk.com/f36/stone-ipa-clone-comparison-you-pick-real-one-33213/

Mine is fricking awsome! It's actually a Stone IPA Clone, but it tastes more like the Ruination. Much better than the real thing. I'm so stoked, I'm brewing it again tomorrow.
Here's the recipe.

Single infusion 60 minutes at 153 degrees.

10.5# Pale
1# Munich
1# Crystal 20L

1 oz. Warrior 60 minutes
1 oz. Centennial 15 minutes
1 oz. Centennial 5 minutes

Dry Yeast - Safale US-05

O.G. 1.066
F.G. 1.010

Dry Hop with 1 oz. Centennial. The stainless herb ball in the keg works great!

As far as aroma & taste go, this time I can't really tell the difference except mine is a shade darker in color. This recipe from AHS is pretty much spot on IMHO.

 

[EdWort]

Yep. Same hop bill, plus a little heavier on the pale and more caramel malt for a darker and higher F.G.

 

[brewt00l]

AHS might be a bit sore about brewmasters warehouse selling this....seems a bit close for comfort IMHO.

 

[mmb]

AHS might be a bit sore about brewmasters warehouse selling this....seems a bit close for comfort IMHO.

*shrug*

It's grain, hops, yeast and water. Everything is a derivative work off of something already brewed and nothing is stopping AHS from selling the same recipe.

 

[brewt00l]

*shrug*

It's grain, hops, yeast and water. Everything is a derivative work off of something already brewed and nothing is stopping AHS from selling the same recipe.

er...AHS already does, that's where it came from in the first place.

 

[mmb]

er...AHS already does, that's where it came from in the first place.

Yep. Same hop bill, plus a little heavier on the pale and more caramel malt for a darker and higher F.G.

Not exactly the same.

A derivative work but possibly sufficiently different to be unactionable.

 

[brewt00l]

This reminds me of Vanilla Ice explaining the difference between his song intro and Under Pressure.... I suppose we'll just have to agree to disagree on this one.

 

[EdWort]

Every beer is different, even if you use the same ingredients. I modeled mine after the Stone clone for my tastes. If brewmasters warehouse wants to sell ingredients based on that recipe and group for easier ordering, who am I to say to do different. Loads of members have their own haus ale after tweaking my recipe. It's all good IMO if you are brewing beer that you drink.

 

[BrewTaster]

Ed, just wondering your feelings on doing the hop bill with Northern Brewer and Cascade, and what amoutns and times you would consider? Cheers!

 

[BeerPressure]

Just ordered a bunch of hops, and got enough to do this recipe. I am unsure on when i want to brew it. I may want it ready to drink by spring time.

 

[wildwest450]

Just ordered a bunch of hops, and got enough to do this recipe. I am unsure on when i want to brew it. I may want it ready to drink by spring time.

You better get to brewing! This beer can age 6 weeks to 2 months easy.

 

[BeerPressure]

You better get to brewing! This beer can age 6 weeks to 2 months easy.

If it's drinkable by summer time, it wont bother me.

edit: It will also be my first try at dry hopping, so I am tossing around ideas on how exactly i want to do it. Maybe the mesh ball idea in the primary once the ferment starts to slow down.

 

[ilikebeer22]

All I have to say is EdWort is the MAN!!!

I just got done carbing this one and am enjoying this one tonight!!! Mine only came out at 68 IBU's because of the AA's being a little lower in the hops. It was only my second all grain and I lost a little temp in the mash so my FG wound up at 1.008 which made the ABV 6.9%.....Which is AOK by me!! It's only three weeks old and tastes a little malty but is not thin at all even though the FG is a bit low!!! It's young but tastes very good. Sure it will even be better if I can leave it alone!!!!

Thanks again,
Shawn

 

[Coastarine]

My efficiency and hops brought this to 6.9% and 83 IBU. It took 15 weeks of aging to mellow the bitterness (partly due to an error in water treatment on my part) but it was worth it!

I'm not sure why this one doesn't want to clear at all for me but I can forgive it that. It isn't really as hazy as the picture makes it out to be, I can see my fingers through the glass but just barely.

 

[Hawgbranch]

I am just about to order this recipe and I have a Dry Hopping question.
Are you leaving it in the primary for 10 days, racking to a keg to Dry Hop at room temperature for 7-10 more days?
The temps here can go from 28 to 70 at night this time of year. Just curious whats the best temp range for Dry Hopping in the keg.

I gotta give Edwort a toast. I am drinking the Haus Pale Ale and got the Rye IPA in the primary. Brewing the IPA next for the Hat Trick.....

Cheers!

 

[EdWort]

Yes, I now dry hop in a keg at room temp for 7-10 days before removing the hops.

 

[BeerPressure]

I'm gonna brew this one on 2/7/09. Wondering how much that 90 minute mash would benefit rather than a 60.

 

[mmb]

Helps make sure that you get good conversion and that the beer will get dry enough.

 

[Coastarine]

This is one of my best beers to date. Between this, the Oflannigain standard, my winter brown, and Jamil's ESB, it is becoming impossible to pick a favorite.

 

[JoeMama]

Christ... Thanks Ed... Now I dont know which to BREW FIRST!!!
It was originally going to be the Pale Ale, but this looks too tasty to pass up.

Decisions decisions!
-Me

 

[BeerPressure]

Brewed it today, OG came in at 1.060

 

[conpewter]

Hey Ed, I am creating a recipe inspired by yours (and inspired by what I have in stock).

Using galena to bitter (should this be FWH to get flavor as well? I don't know the flavor of Galena). I have the centennial so that'll be awesome.

I know Vienna and Munich both add some maltiness, will it be a bad change to use Vienna malt instead?

I'm also thinking of adding a half lb of crystal 20 I have to help sweeten it up some to battle the high IBUs.

 

[conpewter]

bump... I'll be somewhat close to a homebrew shop tonight if I really should pick up the Munich malt for this brew.

 

[BeerPressure]

Mine finished out pretty dry at 1.008. Any ideas why?

 

[conpewter]

Are you sure of your mash temps? 154 as mentioned should leave some body, but if you were lower it may have been more fermentable. Hows it taste?