Dank IPA, is this dank enough?

[Hoppy_Sanchez]

Hello fellow home brewers!

After brewing a Scottish Ale and a Wheat Ale (soon to be whatermelon wheat). I've decided to brew and IPA on the dank side. I want mild bitterness, pungent aroma, a great combo of earthiness, spicyness, citrus flavors. I really want this beer to smell and taste like some chronic ass top shelf cannabis. Here's the recipe I've came up with. Sticking with a FWH for bittering and doing 15,10,5,1 minute additions with a good dry hop addition.

Dank IPA

AVB 6.51%
OG 1.064
IBU 76.2
SRM 5.2

12.5 lb 2 row
12.8 oz carapils
4.8 oz c40 (for some color)

Clarification tablet 10 mins
2 tsp Wyeast nutrient 10 mins

FWH 1/2 oz Warrior
1 oz Simcoe 15 mins
1 oz Columbus 10 mins
1 oz Apollo 5 mins
1 oz chinook 5 mins
1 oz Centennial 1 min
1 oz Columbus 1 min

Contemplating on 1056 or wl090. All depends on packaging date.

Dry hop

1 oz Columbus 3 days
1 oz centennial 3 day
1 oz chinook 3 days

Going for 3 days on the dry hop. I've always done 5-7 days. I want to see what I get at 3 days. Definitely dry hop once the fermentation has calmed down. Usually within 4 days of pitching. Hoping to rack to keg after 12 days. Definitely after a good cold crash.

Going for dankness so please comment on what I could do to be dank. I need a quick turnover on this beer as well. Pouring it at a beer fest may 14. Just want a super fresh danky beer to showcase.

 

[homebrewdude76]

Not sure what your actual bitterness number is, but your gravity seems low for this type of beer

 

[bobo31]

Not sure about this combo but my last IPA I used Summit, Columbus, and EXP 7270. It is very dank and grapefruity.

 

[khillian]

Moar hops, your varieties seem good though

Since I BIAB, I stick to 10lbs of grain total, I use 1lb of honey at flameout to help my gravity along with 3lbs of Pilsner dry extract. This ensures that dry finish with WLP 090.

On my system a typical IPA like this starts at 1.064 and finishes at 1.10 so around 7%, Bitter around 40 ibu at 60 minute charge, then 1oz at 15 and at 5. I then hop stand at flameout for 20 minutes with a mix of hops totaling 5oz. Dry hop with 4-6oz total in two separate additions, one in primary loose and one in the keg bagged. I tend to ferment in primary for 10 days (adding half the dry hops at day 6) at kegging I add the other half for 3 more days at room temp, so 13 days from brewing I'm crashing/carbonating the keg.

If cloudy I leave the bag in suspended with dental floss, if I use gelatin I remove the bag before adding gelatin.

 

[arnobg]

I would dry hop longer, maybe 5 days and then do a second dry hop if you can with the same amount for 3-5 days. This can be done the second time in a dry hop keg if you keg? If you're going for in your face smell you really need a better dry hop and late hop addition schedule.

I would get rid of all hop additions in the boil except the FWH/60 minute and do them at flame out, this will increase hop flavor and aroma, or do something like this:

FWH 1/2 oz Warrior
1 oz Simcoe 0 mins
1 oz Columbus 0 mins
1 oz Apollo 0 mins

Flame out, cool to 180F and do a 30 minute hopstand with:

1 oz chinook
1 oz Centennial
1 oz Columbus

Cool to pitch temperature.

You can move the hops around however you prefer, I just kept them the same that you had them.

 

[m00ps]

if you have to ask....

 

[m00ps]

I just did a red resiny/dank IPA. These are the hops that come to mind when I am shooting for this type of hop character in order of most pungent:
- Apollo
- Columbus
- Summit (can also be more clean or garlicky depending on harvest year)
- comet (esp in dry hopping)
- EXP7270
- nelson sauvin
- galaxy
- simcoe (depending on freshness and harvest year
- chinook (when super fresh)
- citra (super fresh, but this could just be my taste interpretation of the cat pee thing)

id look into whirlpooling/hopstanding and up those late additions by a significant margin

 

[TravelingLight]

I second m00ps on hops and whirlpool/hopstand. I've got an IIPA dry hopping right now and it's basically 50/50 citra and nelson. And I'm expecting/hoping it will be dank AF. Talked to someone else who did a 50/50 citra nelson and said it smelled like a pot shop. That's what I want. I knew I wanted to make a real dank, funky IIPA then I had Burial's Surf Wax IPA that is heavily hopped with Nelson so that's when I decided I wanted nelson.

 

[Hoppy_Sanchez]

Not sure what your actual bitterness number is, but your gravity seems low for this type of beer

23.5 IBU fwh warrior

 

[beskone]

This was my hop schedule for my last IPA, medium soft bitterness and a total citrus / stone fruit juice bomb with nice dank overtones. Swapping out your hop selection with a schedule like this should make a nice super dank IPA I would think.

Also I highly recommend the 3 day dry hop, I'm finding you get a LOT more dank aroma from shorter dry hopping times.

OG 1.069

.25 oz Warrior® (17.3%) - 60m
1.11 oz NZ Galaxy (14.6%) - 10.0 m
.5 oz Citra™ (13.4%) - 10.0m
.5 oz Nelson Sauvin (11.5%) - 10.0m
1 oz NZ 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

 

[Hoppy_Sanchez]

Not sure about this combo but my last IPA I used Summit, Columbus, and EXP 7270. It is very dank and grapefruity.

These are the hops I have in stock in my freezer. I also have Amarillo, cascade, bravo, and nugget. Just thought my hop selection would be on the dank level. I'm using Apollo to get that grapefruityness.

 

[Hoppy_Sanchez]

Moar hops, your varieties seem good though

Since I BIAB, I stick to 10lbs of grain total, I use 1lb of honey at flameout to help my gravity along with 3lbs of Pilsner dry extract. This ensures that dry finish with WLP 090.

On my system a typical IPA like this starts at 1.064 and finishes at 1.10 so around 7%, Bitter around 40 ibu at 60 minute charge, then 1oz at 15 and at 5. I then hop stand at flameout for 20 minutes with a mix of hops totaling 5oz. Dry hop with 4-6oz total in two separate additions, one in primary loose and one in the keg bagged. I tend to ferment in primary for 10 days (adding half the dry hops at day 6) at kegging I add the other half for 3 more days at room temp, so 13 days from brewing I'm crashing/carbonating the keg.

If cloudy I leave the bag in suspended with dental floss, if I use gelatin I remove the bag before adding gelatin.

Sounds like a great IPA. I definitely want to do a double dry hop when I have the time and carboy space. Currently I only have 2 carboys to work with and they tend to stay full.

I guess I could lean more to 0 minute additions and let them steep and dump about 5 oz total of dry hop.

Maybe even

1/2 oz warrior fwh
1 oz simcoe 15
1 oz Apollo 5
1.5 oz ea Ctz, chinook, & centennial 0 min

Dry hop 5 oz total of ctz, chinook & centennial 3-5 days

Still using around the same amount of hops just in a different time frame.
Also I've read most commercial breweries are dry hopping for 3 days.

 

[Hoppy_Sanchez]

I just did a red resiny/dank IPA. These are the hops that come to mind when I am shooting for this type of hop character in order of most pungent:
- Apollo
- Columbus
- Summit (can also be more clean or garlicky depending on harvest year)
- comet (esp in dry hopping)
- EXP7270
- nelson sauvin
- galaxy
- simcoe (depending on freshness and harvest year
- chinook (when super fresh)
- citra (super fresh, but this could just be my taste interpretation of the cat pee thing)

id look into whirlpooling/hopstanding and up those late additions by a significant margin

Great info. Yea I'm still tweaking w the recipe. I have enough hops on hand to up the amount. Thanks

 

[Hoppy_Sanchez]

I would dry hop longer, maybe 5 days and then do a second dry hop if you can with the same amount for 3-5 days. This can be done the second time in a dry hop keg if you keg? If you're going for in your face smell you really need a better dry hop and late hop addition schedule.

I would get rid of all hop additions in the boil except the FWH/60 minute and do them at flame out, this will increase hop flavor and aroma, or do something like this:

FWH 1/2 oz Warrior
1 oz Simcoe 0 mins
1 oz Columbus 0 mins
1 oz Apollo 0 mins

Flame out, cool to 180F and do a 30 minute hopstand with:

1 oz chinook
1 oz Centennial
1 oz Columbus

Cool to pitch temperature.

You can move the hops around however you prefer, I just kept them the same that you had them.

I've never done just 0 min additions. I may consider this. Just for the experience. I'm so use to doing hop additions from 15 mins to 0. I'm probably going to make the dry hop addition a total of 5 oz instead of 3.

 

[Hoppy_Sanchez]

I second m00ps on hops and whirlpool/hopstand. I've got an IIPA dry hopping right now and it's basically 50/50 citra and nelson. And I'm expecting/hoping it will be dank AF. Talked to someone else who did a 50/50 citra nelson and said it smelled like a pot shop. That's what I want. I knew I wanted to make a real dank, funky IIPA then I had Burial's Surf Wax IPA that is heavily hopped with Nelson so that's when I decided I wanted nelson.

I definitely want the cannabis club aroma slap in the face.

 

[Hoppy_Sanchez]

So far thanks for all the replies it's has opened my mind for more flame out and host stand additions. A local brewery where i live mainly does 0 and whirlpool additions. Large amounts and not dry hopping. Very dank IPAs.

 

[TravelingLight]

I definitely want the cannabis club aroma slap in the face.

I'll be racking mine to the keg next week and drinking it by next weekend. I'll report back my results!

 

[homebrewdude76]

Ok so most of these hops are all late additions.
So not much need for the added malt/gravity.
Not sure I have a brewed an IPA this way.
Maybe I would consider all of mine as Imperial IPA then?

 

[Scottyjordy]

Did you end up brewing this? How did it turn out?