Brewed my first IPA

[ZebulonBrewer]

Just brewed my first IPA, this was the recipe

Slagathor IPA

3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
12.0 oz Vienna Malt (Briess) (3.5 SRM) Grain
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 5
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 30.9 IBUs
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 11.9 IBUs
0.25 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 2.4 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 2.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast
1.00 oz Amarillo [9.20 %] - Dry Hop 4.0 Days Hop 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 4.0 Days Hop 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 4.0 Days Hop 0.0 IBUs

This was done as a partial mash with a little under 7 quarts mashed at ~150°F for 45 minutes and a 2 gallon 170°F batch sparge.

Efficiency was ~65%, which is ok. OG 1.063 BTW and 5.2 gallons

Looking forward to this one.

 

[mrphillips]

Welcome aboard! Looks like something I'd sit down and enjoy a 6er of. Excellent hop selection. For my tastes, the bittering hops might be a touch too high (maybe just 1 oz.), but that's just a personal preference. Good choice going with some Vienna. I'm in the middle of my own 1st IPA, and I used 2 lbs. of the stuff.

I like all my pale ales to be between 148-150 degrees because it makes them nice and dry/crisp. Plus with the added sugar, it'll be something you just can't stop sipping on! Depending on how low your FG gets, you might even be able to convince a judge or two that it's a double IPA.

Make sure to post up results. I love following threads

 

[ZebulonBrewer]

I'll be sure to post results. And I agree the 60 minute addition seemed like a lot. I had the Columbus left over from a previous brew, and didn't really think it through to reduce the Centennial or the Chinook. Beersmith says I can hope to get down to 1.012, which I hope I hit or exceed

Cheers!

 

[ZebulonBrewer]

Oops! I also realized an error in the above recipe (which will be corrected in a moment). There was also 8 oz of Caramel 20L grain in there.

 

[ZebulonBrewer]

Soooo, I measured my FG and I hit a new high....errrr....low. I had really really good attenuation.

FG = 1.009

ABV = 7.1%/vol

That Nottingham must have gone nuts for the candi sugary. Added my hops to dry hop (sanitized muslin bag) and I will bottle this weekend.

 

[mrphillips]

1.009 is perrrrrrfect! My last two IPA's came out to 1.008, and they were just what my taste buds were looking for! 7% is just right for an IPA in my opinion. I'm in the process of taking my 7.6% IPA and bumping it up to 9.5%.

I would leave your dry-hops in for at least 4 days. I did an APA with a 3-day dry hop, and I couldn't tell a difference. Keep us updated!

 

[ZebulonBrewer]

Life with an 18 month old will determine the length of the dry hop. Long as I get to it by Wednesday (7 days) I'll be very happy.

Thanks for the vote of confidence!

 

[ZebulonBrewer]

Bottled tonight., making it a 7 day dry hop. 4.25oz corn sugar boiled in 2 cups of water for carbonation (estimated 2.4 volumes of CO2). Went great. Will keep you (and any lurkers) posted.