House IPA - Suggestions and help

[bkloos]

Guys,

Here is my House IPA. It's good, but I want to get a little more malty flavor out of it to balance the hop. Any suggestions or comments?
Thanks!

Trout Brook Brewery - House IPA

Trout Brook Brewery - House IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 13.00 Wort Size (Gal): 13.00
Total Grain (Lbs): 30.25
Anticipated OG: 1.063 Plato: 15.34
Anticipated SRM: 8.0
Anticipated IBU: 58.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 8.00 Percent Per Hour
Pre-Boil Wort Size: 14.13 Gal
Pre-Boil Gravity: 1.058 SG 14.17 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.3 27.00 lbs. Pale Malt(2-row) America 1.036 2
7.2 2.17 lbs. Carastan Malt Great Britian 1.035 34
3.6 1.08 lbs. Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Gold Whole 10.00 8.1 60 min.
0.50 oz. Simcoe Whole 13.00 10.5 60 min.
0.50 oz. Warrior Whole 15.50 12.6 60 min.
0.25 oz. Amarillo Gold Whole 10.00 3.6 45 min.
0.25 oz. Simcoe Whole 13.00 4.7 45 min.
0.25 oz. Warrior Whole 15.50 5.6 45 min.
0.25 oz. Amarillo Gold Whole 10.00 2.1 30 min.
0.25 oz. Simcoe Whole 13.00 2.7 30 min.
0.25 oz. Warrior Whole 15.50 3.2 30 min.
0.25 oz. Amarillo Gold Whole 10.00 0.8 10 min.
0.25 oz. Simcoe Whole 13.00 1.1 10 min.
0.25 oz. Warrior Whole 15.50 1.3 10 min.
0.25 oz. Amarillo Gold Whole 10.00 0.7 5 min.
0.25 oz. Simcoe Whole 13.00 0.9 5 min.
0.25 oz. Warrior Whole 15.50 1.0 5 min.
0.25 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop
0.25 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.25 oz. Warrior Whole 15.50 0.0 Dry Hop


Yeast
-----

WYeast 1098 British Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 30.25
Water Qts: 45.38 - Before Additional Infusions
Water Gal: 11.35 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 154 Time: 0
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 13.77 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[Yooper]

Do you want more "malty" flavor and aroma? Or more malt sweetness?

For more "malty", you could use 5% Munich in the malt bill (reducing the US two-row). Or, even use a couple of pounds of aromatic malt for a more intense malty aroma and flavor.

 

[hopstupid]

Not enough dry hops. Maybe try this recipe then bump it up a little if you want something stronger change it up a bit and make it yours.


https://www.homebrewtalk.com/showthread.php?t=32939

 

[bkloos]

I looking for a bit more sweetness and aroma.
I have some honey on hand.

Thoughts on these changes?

Trout Brook Brewery - House IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 13.00 Wort Size (Gal): 13.00
Total Grain (Lbs): 30.00
Anticipated OG: 1.063 Plato: 15.49
Anticipated SRM: 7.6
Anticipated IBU: 58.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 8.00 Percent Per Hour
Pre-Boil Wort Size: 14.13 Gal
Pre-Boil Gravity: 1.058 SG 14.31 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 26.00 lbs. Pale Malt(2-row) America 1.036 2
6.7 2.00 lbs. Carastan Malt Great Britian 1.035 34
3.3 1.00 lbs. Honey 1.042 0
3.3 1.00 lbs. Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Gold Whole 10.00 8.1 60 min.
0.50 oz. Simcoe Whole 13.00 10.5 60 min.
0.50 oz. Warrior Whole 15.50 12.5 60 min.
0.25 oz. Amarillo Gold Whole 10.00 3.6 45 min.
0.25 oz. Simcoe Whole 13.00 4.7 45 min.
0.25 oz. Warrior Whole 15.50 5.6 45 min.
0.25 oz. Amarillo Gold Whole 10.00 2.1 30 min.
0.25 oz. Simcoe Whole 13.00 2.7 30 min.
0.25 oz. Warrior Whole 15.50 3.2 30 min.
0.25 oz. Amarillo Gold Whole 10.00 0.8 10 min.
0.25 oz. Simcoe Whole 13.00 1.0 10 min.
0.25 oz. Warrior Whole 15.50 1.3 10 min.
0.25 oz. Amarillo Gold Whole 10.00 0.7 5 min.
0.25 oz. Simcoe Whole 13.00 0.9 5 min.
0.25 oz. Warrior Whole 15.50 1.0 5 min.
0.50 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop
0.50 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.50 oz. Warrior Whole 15.50 0.0 Dry Hop


Yeast
-----

WYeast 1098 British Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 29.00
Water Qts: 45.38 - Before Additional Infusions
Water Gal: 11.35 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.56 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 154 Time: 0
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 13.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[hopstupid]

I looking for a bit more sweetness and aroma.
I have some honey on hand.

Thoughts on these changes?

Trout Brook Brewery - House IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 13.00 Wort Size (Gal): 13.00
Total Grain (Lbs): 30.00
Anticipated OG: 1.063 Plato: 15.49
Anticipated SRM: 7.6
Anticipated IBU: 58.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 8.00 Percent Per Hour
Pre-Boil Wort Size: 14.13 Gal
Pre-Boil Gravity: 1.058 SG 14.31 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 26.00 lbs. Pale Malt(2-row) America 1.036 2
6.7 2.00 lbs. Carastan Malt Great Britian 1.035 34
3.3 1.00 lbs. Honey 1.042 0
3.3 1.00 lbs. Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Gold Whole 10.00 8.1 60 min.
0.50 oz. Simcoe Whole 13.00 10.5 60 min.
0.50 oz. Warrior Whole 15.50 12.5 60 min.
0.25 oz. Amarillo Gold Whole 10.00 3.6 45 min.
0.25 oz. Simcoe Whole 13.00 4.7 45 min.
0.25 oz. Warrior Whole 15.50 5.6 45 min.
0.25 oz. Amarillo Gold Whole 10.00 2.1 30 min.
0.25 oz. Simcoe Whole 13.00 2.7 30 min.
0.25 oz. Warrior Whole 15.50 3.2 30 min.
0.25 oz. Amarillo Gold Whole 10.00 0.8 10 min.
0.25 oz. Simcoe Whole 13.00 1.0 10 min.
0.25 oz. Warrior Whole 15.50 1.3 10 min.
0.25 oz. Amarillo Gold Whole 10.00 0.7 5 min.
0.25 oz. Simcoe Whole 13.00 0.9 5 min.
0.25 oz. Warrior Whole 15.50 1.0 5 min.
0.50 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop
0.50 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.50 oz. Warrior Whole 15.50 0.0 Dry Hop


Yeast
-----

WYeast 1098 British Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 29.00
Water Qts: 45.38 - Before Additional Infusions
Water Gal: 11.35 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.56 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 154 Time: 0
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 13.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

honey ferments out dry.....

 

[bkloos]

OK, point well taken.

Trout Brook Brewery - House IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 13.00 Wort Size (Gal): 13.00
Total Grain (Lbs): 30.00
Anticipated OG: 1.062 Plato: 15.22
Anticipated SRM: 8.5
Anticipated IBU: 59.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 26.00 lbs. Pale Malt(2-row) America 1.036 2
6.7 2.00 lbs. Carastan Malt Great Britian 1.035 34
3.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
3.3 1.00 lbs. Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Gold Whole 10.00 8.1 60 min.
0.50 oz. Simcoe Whole 13.00 10.6 60 min.
0.50 oz. Warrior Whole 15.50 12.6 60 min.
0.25 oz. Amarillo Gold Whole 10.00 3.6 45 min.
0.25 oz. Simcoe Whole 13.00 4.7 45 min.
0.25 oz. Warrior Whole 15.50 5.6 45 min.
0.25 oz. Amarillo Gold Whole 10.00 2.1 30 min.
0.25 oz. Simcoe Whole 13.00 2.7 30 min.
0.25 oz. Warrior Whole 15.50 3.2 30 min.
0.25 oz. Amarillo Gold Whole 10.00 0.8 10 min.
0.25 oz. Simcoe Whole 13.00 1.1 10 min.
0.25 oz. Warrior Whole 15.50 1.3 10 min.
0.25 oz. Amarillo Gold Whole 10.00 0.7 5 min.
0.25 oz. Simcoe Whole 13.00 0.9 5 min.
0.25 oz. Warrior Whole 15.50 1.0 5 min.
0.50 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop
0.50 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.50 oz. Warrior Whole 15.50 0.0 Dry Hop


Yeast
-----

WYeast 1098 British Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 30.00
Water Qts: 45.38 - Before Additional Infusions
Water Gal: 11.35 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.51 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 154 Time: 0
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 13.75 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[Superdown]

Like Yooper said, you could sub some Munich malt for 2-row and/or add some Aromatic Malt. Up to 10% pale wheat can also contribute sweetness and help with head retention.

To make this IPA truly your 'house' variety – consider subbing out Warrior in those late additions and dry hops for a more unique hop to give it some personality that relates to you:

Azacca or Citra for tropical notes
Jarrylo or 05256 for herbal phenolic character
Mosaic or Equinox for bright citrus and resin
Nelson Sauvin or Hallertau Blanc for vinous funk
HBC 342 or El Dorado for sweet candied fruit

 

[oujens]

Curious if you considered using Maris Otter instead of 2 row as the base malt? I've tasted hoppy beers that used Maris Otter as the base and it seems to add some nice malt character to balance out the hops.

 

[Superdown]

Oh, and is there a rationale behind your yeast selection?

I've never used that particular strain for an IPA. I usually stick to Chico or Wyeast 1318 (Boddington's).

 

[m00ps]

I think you're wasting hops on all those 30 and 45 min additions. Very little flavor and aroma will come from those additions IME. I would combine most of those into a few large additions and include a hopstand at flameout. When I started using a hopstand, my IPAs finally started to enter commercial quality in terms of their hop character.

Also, more hops never hurts. That looks like around 6oz? If I counted right. I think you could easily double that with a concentration on flameout additions.

 

[bkloos]

Wyeast 1098 has worked well for me in the past, as its quick to get going and finishes clean. I also like WL001 and Wyeast 1028 but have used the 1098 for the above recipe and will probably keep using it.