Entering my first competition- need a GREAT IPA idea!

[ThinBrewLine]

SO I am entering my very first brewing competition. The guidelines are for several "Summer" styles, to include IPA.

Up to this point I have done a few nice ales and stouts, and dabbled a bit in IPAs recently, carefully considering hop character as I go.
I'm not quite great YET at mastering hop character changes for the many types of hops, as far as how they change while under boil/ boil time.

So here is my request:

A really nice straightforward IPA recipe, with noticeable pine notes.
Or, some ideas on hop choices to obtain this.

Thx in advance, and as always,

Cheers.

 

[m00ps]

for pine, in order of descending pineyness IMO:
Simcoe
Chinook
Eureka
Dr Rudi
Southern cross
Columbus

In terms of recipes I dunno. Depends on what kind of IPA you are looking for. I Could ramble for days on how i think a IPA recipe should be designed in order to stand out from the monotonous crowded category

curious as to what competition you are talking about. Nashvilles 2hrs from me and the only one I know of close to me is 90min North in Illinois

 

[303Dan]

Simcoe will give you some pine. Chinook, too.

Edit: moops beat me to it.

 

[Double_D]

Smash IPA. The simplicity will set you apart.

 

[ThinBrewLine]

Smash IPA. The simplicity will set you apart.

I have given that a lot of thought as well.

I'm at work so have not plugged this into the brew software, but here is what I am thinking:

Grain Bill:
12# pale/ maris otter
1# Vienna
1# Munich
8oz. Cara pils
8oz crystal

Hops Shedule:
@ 60min .50 Centennial
@ 45min .50 Simcoe
@30min .50 Centennial
@ 20min .50 Centennial
@ 15min .50 Simcoe, .50 Centennial
@ 10min 1oz Williamette
@ 5min 1oz Chinook
@F/O 2 oz Williamette and whirlpool a while

Dry hop 2 oz Cascade for 10 days

Yeast: WLP-001

Mashed @ 152 for 60 min
60 min boil

Single fermentation @ 67F

*************************************
I'm wanting in to have pine, but not like a Northwest region pine, hence my choices. Too varied?

 

[ThinBrewLine]

for pine, in order of descending pineyness IMO:
Simcoe
Chinook
Eureka
Dr Rudi
Southern cross
Columbus

In terms of recipes I dunno. Depends on what kind of IPA you are looking for. I Could ramble for days on how i think a IPA recipe should be designed in order to stand out from the monotonous crowded category

curious as to what competition you are talking about. Nashvilles 2hrs from me and the only one I know of close to me is 90min North in Illinois

Huntsville, Alabama
https://www.craftbrewingbusiness.com/news/alabev-masters-of-the-brewniverse-beer-competition/

 

[brewcat]

I might mash high, like 156.

Seems like you will want some bittering hop at 60.

 

[Redlantern]

I like Munich in IPA with Chinook or Simcoe. Not a lot, about a pound per 5 gallon batch. The light sweetness in the background just works. The color is nice as well

 

[ThinBrewLine]

I might mash high, like 156.

Seems like you will want some bittering hop at 60.

I thought I might ease off the long boil of any hops due to the high amounts going in at the end- going for more aroma. Maybe 1/2 oz of Chinook at 60 and 1/2 at 30 in addition to what I have listed?

In fact, compared to an IPA like Pliney, I may be a bit light on the hops....

 

[ThinBrewLine]

I like Munich in IPA with Chinook or Simcoe. Not a lot, about a pound per 5 gallon batch. The light sweetness in the background just works. The color is nice as well

In place of vienna? Or maybe in addition to the listed grain bill...?
I'm hoping to stand out, something different but not too wild.

I love all the input guys- thanks and keep 'em coming!

 

[Double_D]

I wouldn't think mashing at 156 would give this a summer feel. If we're still talking about an IPA, I'd stay at 148 if it were my beer but I like dry ipa. I can't figure out what is going on with my attachments but that's from beersmith

View attachment Untitled 3.pdf

 

[ThinBrewLine]

I agree on temp.
I'll probably go down the middle @~152-

Thanks for the BS plug-in_ I'm dying to get home and work out some calculations.

 

[Redlantern]

Honestly not smart enough to modify the grain bill. Just noticed the way Munich as background works with those hops

 

[Double_D]

I agree on temp.
I'll probably go down the middle @~152-

Thanks for the BS plug-in_ I'm dying to get home and work out some calculations.

No problem. I'm killing time smoking some bacon right now anyway.

 

[ThinBrewLine]

OK, so I have re-edited the above posted recipe.

Now I am in the proper IBU area, with addition of Munich, and a mash temp of 152 for a dryish finish

 

[ThinBrewLine]

Draft #2

Grain Bill:
12# pale/ maris otter
1# Vienna
1# Munich
8oz. Cara pils
8oz crystal

Hops Shedule:
@ 60min .50 Centennial
@ 45min .50 Simcoe
@30min .50 Centennial
@ 20min .50 Centennial
@ 15min .50 Simcoe, .50 Centennial
@ 10min 1oz Williamette
@ 5min 1oz Chinook
@F/O 2 oz Williamette and whirlpool a while

Dry hop 2 oz Cascade for 10 days

Yeast: WLP-001

Mashed @ 152 for 60 min
60 min boil

Single fermentation @ 67F

 

[brewcat]

I wouldn't think mashing at 156 would give this a summer feel. If we're still talking about an IPA, I'd stay at 148 if it were my beer but I like dry ipa. I can't figure out what is going on with my attachments but that's from beersmith

I actually think you might get a pretty good balance with mouthfeel and hop character. It might be a better springtime one.

 

[Double_D]

OK, so I have re-edited the above posted recipe.

Now I am in the proper IBU area, with addition of Munich, and a mash temp of 152 for a dryish finish

I'd suggest either munich or vienna, not both. I would want to give the opportunity for those to shine by themselves. You could make up the difference with a little more pale malt..

 

[brewcat]

I thought I might ease off the long boil of any hops due to the high amounts going in at the end- going for more aroma. Maybe 1/2 oz of Chinook at 60 and 1/2 at 30 in addition to what I have listed?

In fact, compared to an IPA like Pliney, I may be a bit light on the hops....

That's kind of what I was thinking. Less at 60, but still some. Maybe even only 1/4 oz or so.

 

[MindenMan]

Since this is a competition question, what other styles do you enjoy? The IPA category will have a million entries versus something like an English Porter will likely only have a few. Have you looked at the new 2015 BJCP categories yet? I don't agree with some of the changes they made, one being the removal of the Robust Porter. Yup, no more Robust Porter category.

 

[Double_D]

I actually think you might get a pretty good balance with mouthfeel and hop character. It might be a better springtime one.

If this beer wasn't going to be in the 1.070 range I'd say you have a good point. If he was planning a session ipa it would be perfect.

 

[slym2none]

Columbus, Centennial, Simcoe, & Amarillo in the boil, Mosaic for the dry-hop. Maybe replace the Carapils with wheat.

Otherwise, *thumbsup*

 

[BigMack]

I've recently been a really big fan of Eureka for some awesome pine needle flavor and good bitterness. If it is available to you I would definitely think about adding some in.

 

[m00ps]

I think you might want to take another look at that hop schedule. 45 and 30 min additions are a waste IMO. I usually recommend to up your 60min and just save it for later. Its also a bit needlessly busy. You dont need to add something at 20, at 15, at 10, at 5, and at 0. Its not really gonna add the complexity you might think it will.

Also, wilamette isnt going to be bringing anything to the table. The rest of those hops are way more potent. Wilamette isnt really suited for IPAs anyway

Food for thought:
https://www.homebrewtalk.com/showthread.php?t=545021
theres like 8 more of these topics floating around, btu im too lazy to dig them up

 

[Double_D]

Columbus, Centennial, Simcoe, & Amarillo in the boil, Mosaic for the dry-hop. Maybe replace the Carapils with wheat.

Otherwise, *thumbsup*

I think this is the best advice yet. That's how I do mine, haven't put wheat in them yet.

 

[Redlantern]

Started doing wheat in IPA. Love that!!!
2-row, or MO 11 lbs
Wheat - actually more than 10% does work
Munich - maybe a pound
Tiny bit of crystal for nice color, like 3% or less

 

[tallguybrewer]

I might mash high, like 156.

Seems like you will want some bittering hop at 60.

I would go the other way and mash lower (for a drier finish). However, that is just a matter of personal preference.

 

[brewcat]

If this beer wasn't going to be in the 1.070 range I'd say you have a good point. If he was planning a session ipa it would be perfect.

Good point. I wasn't even looking where it started.

 

[ThinBrewLine]

I think we are onto to something good fellas!

Draft #3

Grain Bill:
12# pale/ maris otter
1# Vienna
1# Munich
8oz. Wheat
4oz crystal

Hops Shedule:
@ 60min .1oz Columbus
@ 60min .50 Centennial
@60min .50 Centennial
@ 15min 1 oz Centennial
@ 15min 1oz Simcoe
@ 5min 1oz Amarillo
@ 5min 1oz Chinook
@F/O 2 oz Cascade and whirlpool a while

Dry hop 2 oz Mosaic for 10 days

Yeast: WLP-001

Mashed @ 152 for 60 min
60 min boil

Single fermentation @ 67F

Please be sure to keep your thoughts coming.

 

[TheHopfather]

I'm with m00ps, I think your hop schedule is too busy. I'd cut the 45 & 30 min additions out completely, if you want the IBUs just add them at 60. The end of the schedule is needlessly busy as well, I'd combine the 20 & 15 min additions into just a 15 min addition and combine the 10 and 5 min additions into just a 5 min addition. Hopstand and dry hop look okay, Cascade doesn't do much for me but to each his own.

My $0.02.