Conan IPA

[loomisman]

I am trying to scale down this recipe:

http://www.theyeastbay.com/awesomesauce-ipa-va/

Here is what I came up with. I am going for a juicy IPA. I opted to leave the dry hops out for now with the whirlpool additions they seemed redundant to me. I am worried about ending up with a grassy IPA. What do you guys think?

Recipe: Conan The IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.061 SG
Estimated Color: 6.2 SRM
Estimated IBU: 68.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 74.3 %
1 lbs 4.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 2 10.9 %
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 8.7 %
6.0 oz Carapils (Briess) (1.5 SRM) Grain 4 3.3 %
5.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.7 %
0.25 oz Magnum [12.00 %] - Boil 60.0 min Hop 6 9.5 IBUs
0.38 oz Citra [12.00 %] - Boil 10.0 min Hop 7 5.2 IBUs
0.38 oz Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 8 5.3 IBUs
1.75 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 9 26.2 IBUs
0.75 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 10 11.0 IBUs
0.75 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 11 11.0 IBUs
1.0 pkg Vermont Ale (Yeast Bay #-) Yeast 12 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs 7.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.49 qt of water at 161.5 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.08gal, 4.09gal) of 168.0 F water
Notes:

 

[didinho]

I'm a big fan of whirlpool hopping and never do dryhop, so this recipe sounds fine to me

 

[Bramstoker17]

I use a crap ton of hops in my IPAs with large whirlpool and dryhop additions and have never experienced grassy flavors in them. I'd also still include a dry hop personally, but thats just my opinion. Whirlpooling gives you flavor and aroma for sure, but you can't beat dry hops if youre looking for that big hop nose on the beer!

 

[TravelingLight]

What's your whirlpool temps? I have one finishing up now with a lot of citra and nelson. I whirlpooled the nelson at a lower temp than the citra. I've read where nelson's oils shoot up at lower temps so I didn't want to totes burn em up so I think I steeped them lower, maybe around 160ish. YMMV.

 

[loomisman]

I was planning to whirlpool at 170 F. This is my first time doing a whirlpool addition. Any pointers?

I may still dry hop. Most of my batches that I have tried have ended up dumped due to grassy flavors from floral or fruity hops. One had 4 oz of hops as dry hop so I was leery of doing that again. I suspect I may have done it too long. I was thinking maybe just 1 oz of Mosaic and Citra for 5 days at room temp and monitoring the taste as I go.

 

[beskone]

I just did a Conan IPA. used Galaxy, Citra and Nelson.

In addition to my boil additions I had 1 oz of each @ ~170º in for 30 minutes in the whirlpool and 4oz total dry hop for 3 days (2.5 Citra 1.5 Nelson).

The aroma is amazing, I think 3 days for the dry hop is really the sweet spot for getting a real punch you in the face hop aroma without any grassy or vegetal flavors.

 

[TravelingLight]

I was planning to whirlpool at 170 F. This is my first time doing a whirlpool addition. Any pointers?

I may still dry hop. Most of my batches that I have tried have ended up dumped due to grassy flavors from floral or fruity hops. One had 4 oz of hops as dry hop so I was leery of doing that again. I suspect I may have done it too long. I was thinking maybe just 1 oz of Mosaic and Citra for 5 days at room temp and monitoring the taste as I go.

I usually do my whirlpools/hopstands for about 30 minutes. On this last one, I threw the citra in when it was around 175. I let it naturally cool off to about 165 which was about 15 minutes IIRC, then I threw in the nelson and let that go about 30 minutes. Then chilled and racked.

I've got up to 7 days on a dry hop because I got busy and couldn't rack it out and didn't get any grass flavors. For this dry hop I did two different dry hops. Basically threw in 1 oz citra and 2 oz nelson in the primary after fermentation. Let that go for 4-5 days. Then racked to secondary and added another 1 oz citra and 2 oz nelson. I'll let those go another 4-5 days then rack to the keg. That's a 6 oz total dry hop. I think my last one had about half that in the dry hop and in the end I wish I would have done more. So I'll see how this one is in about a week. It smelled phenomenal last night when I racked it to secondary. Got high hopes for this one.

 

[loomisman]

Thanks guys!



i will plan on doing 3 days of dry hop in secondary. Did you do anything special to your water? I am planning on just using spring water.

Beskone, I am curious to do a Galaxy one at some point. What was your hop schedule?

 

[beskone]

Beskone, I am curious to do a Galaxy one at some point. What was your hop schedule?

Here ya go. Turned out great, might do a 50/50 dry hop next time.

.25 oz Warrior® (17.3%) - 60m
1.11 oz Galaxy (14.6%) - 10.0 m
.5 oz Citra™ (13.4%) - 10.0m
.5 oz Nelson Sauvin (11.5%) - 10.0m
1 oz Galaxy (14.6%) - Whirlpool 30m @ 170º
1 oz Citra™ (13.4%) - Whirlpool 30m @ 170º
1 oz Nelson Sauvin (11.5%) - Whirlpool 30m @ 170º
2.5 oz Citra™ (13.4%) - Dry Hop 3 Days
1.5 oz Nelson Sauvin (11.5%) - Dry Hop 3 Days

 

[hopbrad]

malt - replace the crystal with wheat. maybe do the same with the vienna replacing it 50/50 with 2-row and wheat, but ive never put vienna in my IPA so take that with a grain of salt.

hops - you mentioned you dumped some beer in the past from being too fruity and grassy. Your hops are super fruity. Along with Conan that gives off fruity flavor too.
Simcoe is a great hop compliment the fruitiness of the citra and mosaic. it will add a bit of dankness and pine. I'd also suggest bitter with something like apollo/columbus instead of magnum or warrior. I also think adding apollo and/or columbus into the flavor/aroma/dry hop addition adds a nice touch too.
definitely dry hop, maybe only 1.5-2 oz if your that nervous about grassiness, 3 days is plenty.

water - buy some Reverse Osmosis water. add in a teaspoon or 2 of gypsum and calcium chloride to the mash. and then another teaspoon or 2 of gypsum in the boil.

 

[hopbrad]

oops, I didnt realize you wanted to brew that recipe. yea looks good if you want to do what he has. check out the brulosophy site. they did a experiment on whirlpool without dry hopping vs dry hopping, might change your mind on not dryhopping

 

[loomisman]

Thanks beskone! I will try something similar next!

Just transferred to secondary, the beer smells amazing! I ended up doing a 30 minute whirlpool. I will dry hop in a few days.

 

[bigplunkett]

If you want juicy id go with 20% wheat moops did an artical in it a few mouths ago. I used it in my last ipa with simco citra and columbus that was dine with conan. It came out very good.

 

[m00ps]

I hear the word "juicy" thrown around a lot and IMO, unless you are doing an all-brett beer, you aren't going to get close with 4oz of hops. If you are getting grassy flavors with your current process, I would take a look at your dry hopping technique, water profile, and maybe yeast handling.

 

[loomisman]

The beer has been kegged for a week and a half and is still carbing. It smells amazing! Very mango like and fruity. The taste is great and it is still really good but I have a few things I want to improve. It is very dry and doesn't have much mouthfeel. I assume it is because i didn't hit my 152 degree mash temp and mashed at 148. How can I make it softer and maybe a bit fuller? It also has an oily hop bite. Not like hops are suspended but very pronounced. Any ideas?