FINALIZED Single Hop American IPA (Like a Stone IPA)

[jay29]

This is what I have finally decided on. Since the Stone IPA turned me on to big hop flavors and aromas why not try to get into the same ball park? Well, I omitted the magnum hops they use and went to straight centennial late addition hoping- HOPBURST. I will also use a starter and yeast nutrients.

I now need your comments and suggestions. What do you think in terms of aroma and flavor?

Recipe Calculation

India Pale Ale: Extract

Stats:

OG 1.068
FG 1.017
IBU 75
ABV 6.6 %
SRM 6

Specifics:

Boil Volume 2.5 gallons
Batch Size 5 gallons
Yeast 75% AA CALIFORNIA YEAST

Style Comparison:

Low Mine High

OG 1.050 1.068 1.075
FG 1.012 1.017 1.016
IBU 40 75 60+
SRM 8 6 14
ABV 5 6.6 7.8

Fermentables:

%Weight Weight (lbs) Grain Gravity Points Color

87.9 % 7.25 Light Dry Malt Extract 65.3 2.9
6.1 % 0.50 American Crystal 10L 1.2 1.0
6.1 % 0.50 American Crystal 20L 1.2 2.0
--------------------8.25-------------------------------67.6
Hops

% Wt - Weight (oz) -Hop -Form - AA% - AAU Boil Time

41.7 % 2.50---Centennial---Pellet---10.5---26.3---30 minutes IBUs 60.6
25.0 % 1.50---Centennial---Pellet---10.5---15.8---10 minutes IBUs 14.5
33.3 % 2.00---Centennial---Pellet---10.5---21.0---Dry Hop 2 weeks secondary
----------------6.00 ozs. --------------------------------------------IBUs - 75.1

 

[Beerrific]

Yup that will be a hoppy beer!

Sounds good, that should have a huge hop flavor. Only thing I might change is to add some of the hops at flame out and the rest dry hop. I have never made the comparison but have heard people say that the aromas will differ slightly...might add a bit more hop complexity to the beer.

 

[jay29]

Yup that will be a hoppy beer!

Sounds good, that should have a huge hop flavor. Only thing I might change is to add some of the hops at flame out and the rest dry hop. I have never made the comparison but have heard people say that the aromas will differ slightly...might add a bit more hop complexity to the beer.

Maybe split the 2 oz dry hopping to 1 oz at flameout and the other ounce dry hop in secondary? What do you think?

 

[Beerrific]

Maybe split the 2 oz dry hopping to 1 oz at flameout and the other ounce dry hop in secondary? What do you think?

That is probably what I would do. You can always dry hop more but you can't go back and add more at flame out.

 

[TexLaw]

I wouldn't spit it. I would just add the extra ounce at flameout and consider adding an extra ounce at 5 minutes. That late addition flavor really comes through nice. You may also want to consider more 10L crystal malt, since the extract tends to ferment out fairly thin. Those west coast yeast strains can attenuate up to 80%.


TL