American IPA BierMuncher's Outer Limits IPA

[BierMuncher]

Can’t believe I just found this recipe today.
Sounds like a great Fall IPA so I might just have to brew it this weekend.:rockin:

Sorry if this has been asked before but I can’t get Honey Malt here so was thinking of subbing with Melanoidin Malt or Aromatic Malt. Which one would work best or is there another alternative?

I’m also thinking of doing a split batch and making a Belgian IPA doing a 2 or 3 hop combination from Belma, Falconer’s Flight, Galaxy, Chinook, Citra, Columbus, Summit, Willamette, EKG, Saaz, Halltauer and Nugget. Fermented with WLP500 on the cold side (65 to 70F) to suppress the banana.

Just need to decide on them hops.

My coin came down "heads". Melanoidin.

 

[Shenanigans]

My coin came down "heads". Melanoidin.

Thanks for the quick reply.
Not sure now if I'll have time this weekend but I'll report back on the Belgian version when I get a chance.

 

[YeastieBoys]

I'm using Brewpal and the ibu's only came out to 48. Anyone else have use Brewpal have the numbers off?

 

[Shenanigans]

So Im finally going to brew this on the weekend.
I'll only have time to do the original version.
However I overlooked the Glacier hops for dry hopping.
What would be the best sub?

I have chinook, columbus, perle, wilammette, northern brewer, tettnang, saaz, target, east kent goldings, fuggels, styrian goldings, aurora, (super styrian), nugget, cluster, mittlefruh.

Thanks.

 

[Redleg]

Hey BierMuncher,

I used this recipe as a base to brew an IPA that was balanced and enjoyable. Your thought process and comments really helped guide me in crafting a fine drink. Entered it in a competition this weekend and took second place with the brew.

Thanks for the inspiration!

 

[yukonhijack]

Hey Redleg, what was your recipe?

 

[Redleg]

Yukonhijack,

I added 10% of the base malt to the recipe, had to substitute the crystal malts based on what was available. I also mashed at 157 for an hour.

I loved the aroma of the glacier hops so I doubled the amount in the dry hopping.

This beer was very drinkable with a nice malty backbone and some residual sweetness that finished out with a nice hoppy note.

Keg is empty now so it is time for another brew session for this one.

 

[ph0ngwh0ng]

Hey BM... It's been three of your recipes I tried and I find that you and I share the absolutely same taste. Care about sharing pics of your SWMBO???

 

[Shenanigans]

So Im finally going to brew this on the weekend.
I'll only have time to do the original version.
However I overlooked the Glacier hops for dry hopping.
What would be the best sub?

I have chinook, columbus, perle, wilammette, northern brewer, tettnang, saaz, target, east kent goldings, fuggels, styrian goldings, aurora, (super styrian), nugget, cluster, mittlefruh.

Thanks.

SWMBO was supposed to be working on that weekend but got sick so I couldn't brew it.

I have rescheduled for sometime around Easter; can anyone answer my question about the Glacier hops?

Thanks

 

[Shenanigans]

SWMBO was supposed to be working on that weekend but got sick so I couldn't brew it.

I have rescheduled for sometime around Easter; can anyone answer my question about the Glacier hops?

Thanks

I still have this one in the brew schedule for sometime in March or April and wonder what I could replace the glacier with.
Something minty like Northern Brewer, Aurora (Super Styrian) or Perle?

Also I have about 1lb of Columbus that I would like to use; would it change the flavour too much if I used that instead of the Centennial?

I could also only swap it out only for the boil and leave the Centennial in for the dry hop.

Thanks!

 

[BierMuncher]

SWMBO was supposed to be working on that weekend but got sick so I couldn't brew it.

I have rescheduled for sometime around Easter; can anyone answer my question about the Glacier hops?

Thanks

I lean heavy on Willamette when I'm short on Glacier. It's an awesome dry hop.

 

[Shenanigans]

I lean heavy on Willamette when I'm short on Glacier. It's an awesome dry hop.

Great to hear, I have about a 1lb of Willamette too.
Could I sub out any part of the Centennial with Columbus or would the flavor/aroma suffer too much? Of course I would compensate for the difference in alpha acids.

I have enough Centennial but I would like to use up the Columbus.

Also on my list is your Sacred Summit Ale as Summit was another one of the 4 hops I bought in bulk. Hopefully I have a tangerine and not an onion batch :cross:

Thanks.

 

[burninator]

Think I'm going to put together a half batch of this today, subbing ahtanum for the amarillo because, well, it's what I have. I'll post pics when I get it in progress!

 

[burninator]

Finally got to brew this yesterday. It was a long brew day, with the mash in the afternoon and the boil last night, after the kids were in bed.

I overshot OG a bit, coming in at 1.080, and I subbed in ahtanum for the Amarillo additions. Can't wait to get this in the bottle!

P.S. I had enough grain after the sparge to run off a couple of gallons of wort that I boiled down to a gallon and a half at about 1.030. A couple of small saaz additions and a pitch of Notty, and this may be a potable table beer.
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[burninator]

How long are folks letting this primary before adding dry hops? I pitched a slurry of Notty Monday morning, and it bubbled furiously from Tuesday until last night sometime.

Give it through the weekend, at least?

 

[thrust]

How long are folks letting this primary before adding dry hops? I pitched a slurry of Notty Monday morning, and it bubbled furiously from Tuesday until last night sometime.

Give it through the weekend, at least?

I'm pretty sure when I brewed this way back, I waited 3 weeks before dry hopping.

 

[burninator]

I'm pretty sure when I brewed this way back, I waited 3 weeks before dry hopping.

Thanks. I'm going to give this a few days at room temp. Then dry hop for 5 days and chill for one or two.

 

[clevefails]

I have this fermenting at day 5 now,what ipa would you compare it to

 

[clevefails]

Kegged and put this away, drinking it now,it's the best ipa I ever had

 

[Shenanigans]

So I finally brewed this a week ago. Hit the 1.078 on the nose and a week later it is at 1.023. I will bottle it in two weeks time and report back in a month or so when it's ready to drink. :rockin:

 

[Jiffster]

I'm going to brew this. Should I use 2 packs of Safale S-04 and mash at 154F for 60 min?

 

[benco]

One pack should be plenty and 154 is ok also. Just my 2 cents.

 

[Shenanigans]

I mashed at 154 for 60 mins and got an OG of 1.078.
I fermented it t 66 for 16 days and it ended up at 1.020.
Then I upped it to 70F but after 5 days it was still at 1.020 so I bottled it tonight. Hopefully 1.020 will be OK , not too sweet or bottle bombs

 

[g-star]

The low attenuating yeast, high mash temp, and significant amount of crystal malt makes this IPA way too sweet IMO. I know this was the stated goal of the OP, but to me it's more of an under-hopped amber ale. YMMV.

 

[Jiffster]

I have this fermenting at day 5 now,what ipa would you compare it to

Kegged and put this away, drinking it now,it's the best ipa I ever had

Did you let this sit for 6 months before kegging?

 

[Jiffster]

I'm s little nervous about this yeast attenuating low. Has the recipe changed any to account for this?

This is going to be my first IPA.

 

[Shenanigans]

I mashed at 154 for 60 mins and got an OG of 1.078.
I fermented it t 66 for 16 days and it ended up at 1.020.
Then I upped it to 70F but after 5 days it was still at 1.020 so I bottled it tonight. Hopefully 1.020 will be OK , not too sweet or bottle bombs

About 2.5 weeks in the bottle now and still seems "unfinished" for want of a better word. Think it's still improving every day so I'll give it a chance to mature. From tomorrow I'm going to go on the dry for 4 week so I'll come back to this beer at the end of the month. Hopefully it will have improved significantly. It is after all a 7.5% malty beer with 60 IBUs so I do expect it to take some time for it all to come together.

 

[Jiffster]

About 2.5 weeks in the bottle now and still seems "unfinished" for want of a better word. Think it's still improving every day so I'll give it a chance to mature. From tomorrow I'm going to go on the dry for 4 week so I'll come back to this beer at the end of the month. Hopefully it will have improved significantly. It is after all a 7.5% malty beer with 60 IBUs so I do expect it to take some time for it all to come together.

OK..... I was planning to brew this in 3 days but I'm getting nervous. My first IPA and I don't want to have attenuation issues.

Should I mash at 150F instead of 154F?

What are folks doing that have had success with this recipe?

Appreciate any help I can get.

 

[g-star]

OK..... I was planning to brew this in 3 days but I'm getting nervous. My first IPA and I don't want to have attenuation issues.

Should I mash at 150F instead of 154F?

What are folks doing that have had success with this recipe?

Appreciate any help I can get.

A long time ago, I brewed the recipe as written and didn't care for it. The triple whammy of low attenuating yeast, high mash temp, and lots of crystal malt makes this one much too sweet for my taste. But, that is what the OP was going for as stated in the first post, so if that sounds good to you then by all means go for it.

If you want to tweak it, I would reduce the amount of crystal malt, replace with base malt, and mash around 150F.

 

[clevefails]

Jiffster
Kegged and force carbed, then set it in the frig for months,just forgot it was there