American IPA Bee Cave Brewery IPA

[BeerPressure]

My mash temp did drop a little bit over the 90 minutes... I havent tasted any yet, i took the FG and dry hopped today.

 

[janzik]

I'm going to try this with Columbus, since my LHBS didn't have Warrior. They didn't have US-05 either. I've got a vial of California and some Notty. Which do you recommend?

 

[RCCOLA]

Brewed this w/ 1.5oz. magnum fwh as bittering addition and cascade in = amts for the rest. og 1.062 fg 1.010. Fermented @ 62F
It has just become bottle carbed and is delicious.I can't believe a beer this green can taste this good.I have whats left of a SNPA torpedo 6er in the fridge and for me this is much more tasty.Thanks for a great simple recipe.

 

[janzik]

I did this today with Columbus for bittering and California Ale yeast.
I hit 154 immediately and it stayed between 153-154 the entire 90 minutes in my Coleman Xtreme 70 qt with 169-170 strike water.

I misread what I wrote down for my 1st runnings, so I wound up collecting more water than called for in my second, third, fourth runnings. I wound up with 7 gallons. After a 90 minute boil, on my stove, I had ~5.5 gallons. So maybe it was a blessing that I didn't collect only 6.5 gallons.

I hit 89% efficiency based on (36 * 11, 37 * 1, 34 * .75) = 458.5 / 7 = 1.065 max gravity divided by 1.058 actually pre boil gravity)

After the 90 minute boil, I ended up with 1.068. It's in the basement waiting to kick off.. (my starter didn't start in time, so I guess I'll have some lag)...

 

[EdWort]

Give it time. Patience is your friend. You will enjoy it immensely later.

 

[Coastarine]

I ordered the ingredients to do this again, and this time I was able to get warrior 18.4%. I plan to add it at 45min to keep the IBUs in style.

I debated using amarillo again because it came out so good, and it is flowing crystal clear now btw. I sent it to NHC, and I'll post my results here. I don't expect it to win, I made a few mistakes like mucking up the water treatment and leaving the dry hop in for like 6 weeks. I figured I'd give the warrior a shot this time to taste it how it was originally designed.

 

[Edcculus]

Any specific reasons behind the 90 min boil?

 

[janzik]

My recent variation of this used California WLP001 and has been at 1.016 (from 1.068) since Wednesday (1 week after brew, 6 days after visible and volitile fermentation).

With the Cali yeast, does this sound like its done doing it's thing? Normally I don't care about making stuff sit around in the primary. I've been doing 10-14 day primaries lately. But I've also had a streak of bad luck (sloppy care) of recent batches getting infected and whatnot. This one had a crazy fermentation, to the point of where it blew the airlock lid off and filled the airlock with trub/yeast/whatever 3 or 4 times during the heaviest. So my carboy is pretty messy right now. I tried to spot clean it with some vodka, it's still a mess. I'd like to get this over into a secondary as soon as I can/should. Ed, I know your recipe says it finishes at 1.016, but that was with US05. What about the Cali? I'm thinking I'd like to move this Saturday or Sunday. Any reason why I should not?

 

[keelanfish]

I'm going to brew a double batch (11 gallons) of this on Thursday night. I've brewed two double batches of the Haus Pale Ale and have been getting rave reviews. This will definately be the biggest double batch I've done with my equipment so far. Can I Mash It? estimates that the mash will take up 10.01 gallons, so I'm just going to fill up my 10 gallon igloo to the rim and see what happens. Should be interesting!

A few questions though. First, I've never rehydrated dry yeast. Can you give some guidance on how to go about doing that? Second, I don't keg, so I'm planning to rack to secondary after 14 days and dry hop at around 68 to 72f. How long would you suggest dry hopping? Third, I'm using hop pellets for the dry hopping. Would you put them in hop bags or just throw them in?

I can't wait to brew this one as it'll be my first IPA! Thanks for the recipe.

 

[BeerPressure]

At first taste after 3 weeks in bottle, the hop aroma is very nice but the bitterness kicks me in the teeth.

 

[keelanfish]

My brother and I brewed 11 gallons last night. Man, talk about pushing our 10 gallon igloo to the limit, but we got through it and had an amazing efficiency of 79%! This is our third all grain and as we dial in the process our efficiencies have been steadily increasing (70%, 73% and 79%). Due to the high efficiency, our OG is 1.067 and I hope this will not negatively impact the final result. Also, with the absolutely full mashtun, preheating and insulated lid, we lost less than 1 degree f during a 90 minute mash (154.4 to 153.8). I tasted the sample and it's good, but man is it hoppy!

I still have the questions from two posts up about dry hopping if someone will chime in. Thanks!

 

[RCCOLA]

My brother and I brewed 11 gallons last night. Man, talk about pushing our 10 gallon igloo to the limit, but we got through it and had an amazing efficiency of 79%! This is our third all grain and as we dial in the process our efficiencies have been steadily increasing (70%, 73% and 79%). Due to the high efficiency, our OG is 1.067 and I hope this will not negatively impact the final result. Also, with the absolutely full mashtun, preheating and insulated lid, we lost less than 1 degree f during a 90 minute mash (154.4 to 153.8). I tasted the sample and it's good, but man is it hoppy!

I still have the questions from two posts up about dry hopping if someone will chime in. Thanks!

I just threw them in my 2ndry(pellets) for 7 days before I bottled.Most broke up and sank but some were floating mush at the top.I figure if I do it again I will just break them up a little before putting them in so they will all be sunk at bottling.

 

[BoulderBayBrewing]

Just to clarify, if I wanted to make a 10gal batch, I'd just double everything? I'm building my all grain setup soon and I think I'd like to make this as the first batch.

Thanks,
Dan

 

[keelanfish]

If you double everything, you'll end up with 11 gallons as it's a 5.5 gallon recipe.

 

[BoulderBayBrewing]

11 works for me. Thanks for the info.

 

[BeerPressure]

Alot of posts here saying to let it age, but i disagree now. I feel the hop aroma and the bite is best when the beer is 3-4 weeks in bottle. It's excellent.

 

[keelanfish]

Transferred our 11 gallon batch to secondary and added dry hops today at lunch. It has been in the primary 11 days and the gravity was 1.007 in one carboy and 1.009 in the other. A little drier than expected and hitting about 85% attenuation based on the 1.067 OG. 7.9% ABV too! I tasted the sample and it tastes pretty good and actually still has a good bit of body and mouth feel even with the dry finish. I'm excited about this one.

 

[BeerPressure]

My friend wants to brew with me this weekend so we're gonna brew a variation of this, using Amarillo in place of centennial.

 

[karmabrew]

My next batch is going to be this recipe. My Mom's going in for surgery in a couple weeks, and I thought I would brew this in honor of her and It would be something we both can enjoy when she recovers. I talked with her yesterday about what kind of beer I should do for my next brew and she likes a good IPA (which I do too!).

 

[Mongo64]

I've been looking for a good IPA recipe and it sounds like this is a winner. Any thoughts on substititing Columbus for the Warrior? What is the AA% on the Warrior, btw?

 

[keelanfish]

The Warrior's I got are listed at 18.4%.

I'm amazed at how quickly the hop intensity has faded. At two weeks in the bottle the aroma and bitterness hit hard, but now, it's smoother and less aroma. I kind of liked it more earlier, but I'm a hophead I guess.

 

[undallas]

I brewed this beer with PM earlier this year... it is outstanding..
I shared among friends. All of them love the balance of hop, sweetness, and alcohol.
I'm going to modify the recipe to make a imperial version:


Imperial IPA (similar to Stone Ruination)

Type: Partial Mash
Date: 6/14/2009
Batch Size: 5.50 gal
Boil Size: 6.91 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
2.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 17.24 %
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.97 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.90 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.90 %
1.60 oz Centennial [9.10 %] (90 min) (First Wort Hop) Hops 62.3 IBU ***
0.50 oz Warrior [15.80 %] (90 min) (First Wort Hop) Hops 33.8 IBU
2.00 oz Centennial [9.10 %] (Dry Hop 7 days) Hops -
1.00 oz Centennial [9.10 %] (15 min) Hops 9.4 IBU
1.00 oz Centennial [9.10 %] (5 min) Hops 5.9 IBU

*** - I saved my 5 minutes hop from previous brew for bittering purpose.

Beer Profile

Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.27 % Actual Alcohol by Vol: 7.59 %
Bitterness: 116.0 IBU Calories: 347 cal/pint
Est Color: 7.5 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 4.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 15.00 qt of water at 161.4 F 150.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F


Using S04 yeast cake from previous brew (orange cascade PA)...
I'm intending to mash at 150F to get a drier taste.. I think sweet IPA makes me sick.
Lots of warning on S04... I think I'll keep it cool during first couple of days to reduce bubblegum estery flavor.
Let me know what you think...

 

[craigbrew]

I just made this last night with wort I got from a microbrewery and my O.G. was 1.075. I didn't up any of the hops like "undallas" did for his Imperial IPA. Am I going to still have an IPA? When do I dry hop this, after one week two weeks? Should I up the dry hops amount?

 

[wk1h]

I just made this last night with wort I got from a microbrewery and my O.G. was 1.075. I didn't up any of the hops like "undallas" did for his Imperial IPA. Am I going to still have an IPA? When do I dry hop this, after one week two weeks? Should I up the dry hops amount?

Imperial IPA like what undallas made means that you go over the top and try to pack as much AAs in the beer as possible. 100+ IBUs is crazy! You have to up the malt just to make it tolerable to drink. Otherwise your face will implode.

Sounds like you'll do just fine to me. Worse case scenario is that you made a darn fine pale ale, but I don't think that will be the end product for you.

 

[wk1h]

I made this with my own alterations to it. I used Amarillo because the LHBS was all out of Centennial, I also toned down the AA's slightly and cranked the body a little by using WLP051. My end product should be about 50 IBUs, 6.7% ABV and FG of 1.018.

I tasted a sample at bottling time. Holy citrus! But wow, so good! I don't think I've ever tasted a beer this good at bottling.

Thanks man.

 

[undallas]

My IIPA has been sitting in primary for 6 weeks now....
I didn't have temp control, so it smells like bubble gum at first (S04 yeast).
I haven't smell it lately, but I'll rack it this weekend to secondary for another month + 1 week dry hop before I bottle it.
This should turn out pretty good.

 

[craigbrew]

In the directions it says to ferment for 10 days then keg, but it also says to dry hop. how long should I dry hop? When you dry hop do you have to keg it right after or can I leave it on the hop to age? Should I age it then dry hop?

 

[EdWort]

I now dry hop for 10 days and then remove the hops from the keg.

 

[nyer]

I just started drinking my third batch of this. My first two sucked because of my well water and because of a change in the recipe a local brewer suggested. Now that I got my water straightened out with gypsum and since I went back to the original recipe I'm finally drinking a great IPA. This is easily the best IPA I have made yet. If you like a nice citrucy IPA you need to make this beer. I'm going to start doing 10 gallon batches of it and I'm keeping this one on tap from now on.

 

[NTOLERANCE]

I have nugget hops growing in my back yard. Any thoughts on subsituting them for the Amarillos? (since I cant get centennials here) It would be nice to use the hops from my yard.