I will build your IPA/IIPA

[bobbrews]

Kettle size: 15 g
Bucket: 6.5 g
All Grain BIAB
Secondary: Yes
Boil size: 7 g, 90 minute boil
Batch size: 5.5 g
What is your desired alcohol level for this recipe?: 6%
Yes to yeast starter
I want an absolute even bitterness and sweetness
Moderate body
I want an even portrayal of malt and hops

http://hopville.com/recipe/1362039/american-ipa-recipes/sippin37s-ipa

Mash at 154 - See page 2.

 

[bobbrews]

Kettle size: 11g
Carboy or Bucket: 6.5g
Partial Mash
Do you BIAB? yes
Are you able to rack to secondary?: yes
Boil size (in gallons): 7g, 90 minute boil
Batch size (in gallons): 5.5g
Do you prefer dry yeast?: Yes
Give me a beer with smooth, yet prominent bitterness
Moderate body
I don't really care about the malt as much as the hops, but malt still matters

http://hopville.com/recipe/1362151/american-ipa-recipes/cliffmongoloids-ipa

 

[Sippin37]

http://hopville.com/recipe/1362039/american-ipa-recipes/sippin37s-ipa

Mash at 154 - See page 2.

Thanks bobbrews. Question, what is the post-boil 60 min. hop additions? Never heard of those.

 

[bobbrews]

Hopville doesnt give a flameout option, but post-boil is essentially the same thing. My advice for the best aroma would be to quick chill the wort to 150-160 F, then at that point, slow-chill & steep the post-boil hops for 30-60 minutes when the wort is between 100-160 F... not to add the post-boil hops directly after flameout when the wort is piping hot. I find the latter method to be no better than a 1-5 minute addition.

 

[usfmikeb]

Always happy to get advice from a fellow brewer, thanks!

Kettle size (size - in gallons): 12
Carboy or Bucket? (size - in gallons): 6.5 glass carboy
Extract, Partial Mash, or All-Grain: AG
Do you BIAB? Yes, No, or What the Hell is that?: Yes
Are you able to rack to secondary?: Yes
Boil size (in gallons): 9
Batch size (in gallons): 6.5
List your top 3-5 favorite commercial American IPAs: Union Jack, Sculpin, Dogfish 60
List your top 3-5 favorite commercial American Imperial IPAs: Double Jack, Maharaja, Evolution Lot #6, Double Trouble
What is your desired alcohol level for this recipe?: 7-8%
Can you make a yeast starter, or do you prefer dry yeast?: Dry
Patience level (1-none, 2-low, 3-medium, 4-high): 4
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 3
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): 3
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character): 3

 

[Sippin37]

Hopville doesnt give a flameout option, but post-boil is essentially the same thing. My advice for the best aroma would be to quick chill the wort to 150-160 F, then at that point, slow-chill & steep the post-boil hops for 30-60 minutes when the wort is between 100-160 F... not to add the post-boil hops directly after flameout when the wort is piping hot. I find the latter method to be no better than a 1-5 minute addition.

Ok thanks, I will definitely try that and report back with the results.

 

[bobbrews]

Always happy to get advice from a fellow brewer, thanks!

Kettle size (size - in gallons): 12
Carboy or Bucket? (size - in gallons): 6.5 glass carboy
Extract, Partial Mash, or All-Grain: AG
Do you BIAB? Yes, No, or What the Hell is that?: Yes
Are you able to rack to secondary?: Yes
Boil size (in gallons): 9
Batch size (in gallons): 6.5
List your top 3-5 favorite commercial American IPAs: Union Jack, Sculpin, Dogfish 60
List your top 3-5 favorite commercial American Imperial IPAs: Double Jack, Maharaja, Evolution Lot #6, Double Trouble
What is your desired alcohol level for this recipe?: 7-8%
Can you make a yeast starter, or do you prefer dry yeast?: Dry
Patience level (1-none, 2-low, 3-medium, 4-high): 4
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 3
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): 3
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character): 3

Here you go. Remember to check the process page (page 2) as well. You may have to use liquid yeast w/starter for this one... http://hopville.com/recipe/1384994/american-ipa-recipes/firestone-union-jack-clone

If your efficiency is higher than 70%, clone the recipe, make the proper efficiency rate adjustment, and add more hops/grain to reach 1.070 / 1.014 and 80-ish IBUs Rager. Pay attention to the notes about dryhopping.

 

[bobbrews]

Heady Topper is probably the perfect example of what I want. I love the floral and spicy hop notes - I'm getting bored with just bitterness. Citra or something similar would be lovely. A malt aftertaste is perfect.

Thank you!

This is 90% guessing... I believe this beer is probably brewed quite unconventionally with a plethora of late hops.

http://hopville.com/recipe/1386825/imperial-ipa-recipes/my-heady-topper-clone

 

[rjwhite41]

Hopville doesnt give a flameout option, but post-boil is essentially the same thing. My advice for the best aroma would be to quick chill the wort to 150-160 F, then at that point, slow-chill & steep the post-boil hops for 30-60 minutes when the wort is between 100-160 F... not to add the post-boil hops directly after flameout when the wort is piping hot. I find the latter method to be no better than a 1-5 minute addition.

Thanks for that tidbit. I've been considering doing that since my flameout additions aren't giving me what I want.

 

[Stephonovich]

This is 90% guessing... I believe this beer is probably brewed quite unconventionally with a plethora of late hops.

http://hopville.com/recipe/1386825/imperial-ipa-recipes/my-heady-topper-clone

Thank you! My opinion is Citra plays a large part of aroma. I may work it in.

 

[bobbrews]

Thank you! My opinion is Citra plays a large part of aroma. I may work it in.

You might be right which is why I put Citra in the comments. Though I heard (and possibly incorrectly) that the head brewer at Alchemist doesn't really care for Citra.

 

[Stephonovich]

You might be right which is why I put Citra in the comments. Though I heard (and possibly incorrectly) that the head brewer at Alchemist doesn't really care for Citra.

I'm basing this solely on memories of smells. Heady Topper is fresh cut grass, citrus, flowers, fields... It'll be a delicious experiment.

 

[pannell77]

Love this idea


Kettle size (size - in gallons): 7.5
Carboy or Bucket? (size - in gallons): Bucket 6.5
Extract, Partial Mash, or All-Grain: Extract or Partial Mash (havent tried partial yet but looking to do it soon)
Do you BIAB? Yes, No, or What the Hell is that?: Not Yet
Are you able to rack to secondary?: Yes
Boil size (in gallons): 5
Batch size (in gallons): 5
List your top 3-5 favorite commercial American IPAs: SweetWater Brewing IPA, Southern Tier 2X IPA, Green Flash West Coast IPA
List your top 3-5 favorite commercial American Imperial IPAs: Southern Tier Un-Earthly, Green Flash Palate Wrecker, Bells Hopslam
What is your desired alcohol level for this recipe?: 7-9%
Can you make a yeast starter, or do you prefer dry yeast?: Starter No Problem
Patience level (1-none, 2-low, 3-medium, 4-high): 3
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 3
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): 3-4
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character): 3

 

[Stephonovich]

You might be right which is why I put Citra in the comments. Though I heard (and possibly incorrectly) that the head brewer at Alchemist doesn't really care for Citra.

This is what I ended up for the hop bill, or at least until I change my mind - to be brewed this summer.

1 oz. Citra FWH 25 Min
1 oz. Columbus Boil 15 Min
1 oz. Chinook Boil 15 Min
1 oz. Centennial Boil 10 Min
0.5 oz. Amarillo Boil 10 Min
1 oz. Amarillo Boil 5 Min
1 oz. Simcoe Boil 5 Min
0.5 oz. Summit Boil 5 Min
0.5 oz. Summit Aroma 30 Min Post-Boil
0.5 oz. Centennial Aroma 30 Min Post-Boil
0.5 oz. Amarillo 30 Min Post-Boil
1.5 oz. Simcoe Dry Hop 9 Days
1.5 oz. Citra Dry Hop 9 Days
1 oz. Centennial Dry Hop 9 Days
0.75 oz. Summit Dry Hop 9 Days
0.75 oz. Amarillo Dry Hop 9 Days

Basically, your hop bill with the addition of Citra FWH and Dry Hop.

 

[bobbrews]

Love this idea


Kettle size (size - in gallons): 7.5
Carboy or Bucket? (size - in gallons): Bucket 6.5
Extract, Partial Mash, or All-Grain: Extract or Partial Mash (havent tried partial yet but looking to do it soon)
Do you BIAB? Yes, No, or What the Hell is that?: Not Yet
Are you able to rack to secondary?: Yes
Boil size (in gallons): 5
Batch size (in gallons): 5
List your top 3-5 favorite commercial American IPAs: SweetWater Brewing IPA, Southern Tier 2X IPA, Green Flash West Coast IPA
List your top 3-5 favorite commercial American Imperial IPAs: Southern Tier Un-Earthly, Green Flash Palate Wrecker, Bells Hopslam
What is your desired alcohol level for this recipe?: 7-9%
Can you make a yeast starter, or do you prefer dry yeast?: Starter No Problem
Patience level (1-none, 2-low, 3-medium, 4-high): 3
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 3
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): 3-4
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character): 3

http://hopville.com/recipe/1388832/imperial-ipa-recipes/blitzkrieg-hop

Employ a full volume boil (no top off water) and you'll have something solid and hop-dominant that you can pull off rather well. Mash in a separate kettle at around 146-148 F.

 

[pannell77]

looks pretty tasty, i will let you know how it turns out.

 

[paulster2626]

I shall make this on May 17. We'll see how she goes! I think my LHBS is out of Amarillo, so I may sub with simcoe. But we'll see. Also depending on their prices for leaf hops, I may just go pellet. Again, we'll see.

Okay just took a sample and a grav. reading last night for the hell of it. I hit OG of 1.072, but it has attenuated WAY down to 1.006. Something not quite right, but it tastes good for a young beer that's nowhere near being done yet so I'm cool. 8.5%ABV... yikes.

May skip secondary, may not. Excited for the dry-hop stage!

This one is going in to some special larger bottles I have, and will be a "feature beer" that is pulled out solely to impress company.

Will probably brew it again with a tweak or two in the fall. Thanks again BobBrews!

 

[bobbrews]

Wow!! Good job if that's an accurate reading. I would love to get my IIPAs that dry. I thought you would hit 1.011 at best. It is odd considering you only missed the OG by .001 - I wouldn't worry too much though...The big tropical whirlpool and dryhop should add a nice perceived juicy sweetness.

What temp did you mash at, and did you do anything to aid attenuation other than using corn sugar and a starter of WLP001?

 

[cm02WS6]

Looking forward to seeing your suggestion! Been struggling to come up with a good recipe to use some nice hops I have. I have 6oz Simcoe, 3oz Amarillo, and 2oz Citra (all pellets) available that I'd like to use in the recipe, but don't have to use every type or even all of a given type that I have. Obviously, I can pick up whatever other common hops that are usually available.

Kettle size (size - in gallons): 15 gallons
Carboy or Bucket? (size - in gallons): Carboy, 6.5 gallons
Extract, Partial Mash, or All-Grain: Extract w/ steeping grains
Do you BIAB? No
Are you able to rack to secondary?: Yes but prefer not to. Usually dry hop in keg.
Boil size (in gallons): 6.5
Batch size (in gallons): 5
List your top 3-5 favorite commercial American IPAs: Two Brothers Resistance IPA, Bell's Two Hearted, Stone IPA
List your top 3-5 favorite commercial American Imperial IPAs: 3 Floyd's Dreadnaught
What is your desired alcohol level for this recipe?: 6.5-7
Can you make a yeast starter?: yes, 2L with stir plate
Patience level (1-none, 2-low, 3-medium, 4-high): 3
Quality expectation: 3-4, high to world class
Balance: 3, smooth, prominent bitterness
Body: 1-2, thin to moderate
Malt profile: 3-4, mild to low malt presence

 

[bobbrews]

Looking forward to seeing your suggestion! Been struggling to come up with a good recipe to use some nice hops I have. I have 6oz Simcoe, 3oz Amarillo, and 2oz Citra (all pellets) available that I'd like to use in the recipe, but don't have to use every type or even all of a given type that I have. Obviously, I can pick up whatever other common hops that are usually available.

Kettle size (size - in gallons): 15 gallons
Carboy or Bucket? (size - in gallons): Carboy, 6.5 gallons
Extract, Partial Mash, or All-Grain: Extract w/ steeping grains
Do you BIAB? No
Are you able to rack to secondary?: Yes but prefer not to. Usually dry hop in keg.
Boil size (in gallons): 6.5
Batch size (in gallons): 5
List your top 3-5 favorite commercial American IPAs: Two Brothers Resistance IPA, Bell's Two Hearted, Stone IPA
List your top 3-5 favorite commercial American Imperial IPAs: 3 Floyd's Dreadnaught
What is your desired alcohol level for this recipe?: 6.5-7
Can you make a yeast starter?: yes, 2L with stir plate
Patience level (1-none, 2-low, 3-medium, 4-high): 3
Quality expectation: 3-4, high to world class
Balance: 3, smooth, prominent bitterness
Body: 1-2, thin to moderate
Malt profile: 3-4, mild to low malt presence

Can bitter with Warrior, Magnum, Columbus, etc. - I just wouldn't use the Simcoe, Citra, or Amarillo for bittering here.

http://hopville.com/recipe/1409930/american-ipa-recipes/everyday-ipa

This will be piney, a little citrusy, and clean with a hint of caramel and most likely finish around 1.014 with a big starter. If you want it to be more tropical and citrusy, focus on Citra in the dryhop (not Simcoe) and for the whirlpool addition go heavy on the Amarillo (not Citra).

 

[copyright1997]

I'm bored and I feel like sharing my hoppy brewing knowledge. I've won several homebrewing awards and people always ask me for advice, which I am flattered to provide. I tend to brew IPAs/IIPAs via partial mash that taste and smell similar to Surly Furious, Lagunitas Sucks, or Firestone Walker Union Jack. I can post recipe suggestions for extract and all-grain brewers as well. However, I do not guarantee that I will reply with a recipe if I don't agree with your responses.

Please post the following:
The only rule is that you must be able to brew via a full volume boil

Kettle size (size - in gallons): 8.5
Carboy or Bucket? (size - in gallons): 5.0
Extract, Partial Mash, or All-Grain: All Grain
Do you BIAB? Yes, No, or What the Hell is that?: Yes
Are you able to rack to secondary?: Yes
Boil size (in gallons): 8.5
Batch size (in gallons): 5.0
List your top 3-5 favorite commercial American IPAs: Like most of them, but lot's I haven't tried. Surprise me. Mostly looking to NOT use Cascade, Centennial, Chinook, Simcoe, Amarillo as I want things using other hops.
List your top 3-5 favorite commercial American Imperial IPAs: Same comment.
What is your desired alcohol level for this recipe?: 6-7 ABV
Can you make a yeast starter, or do you prefer dry yeast?: Yes, but usually use dry (washed yeast) as I am lazy and cheap
Patience level (1-none, 2-low, 3-medium, 4-high): 4
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 4
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel):
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character):

General: While I love those west coast IPA's and East Coast IPA's, I also like traditional (e.g. English Malts + EKG). I'm mostly looking for a recipe or two that doesn't use the 3 C's or Amarillo or Simcoe. (Or EKG for that matter, as I already have a great all EKG recipe.) I'm looking for an IPA that uses other hops...of which I have almost every kind.

THANKS!

 

[paulster2626]

Wow!! Good job if that's an accurate reading. I would love to get my IIPAs that dry. I thought you would hit 1.011 at best. It is odd considering you only missed the OG by .001 - I wouldn't worry too much though...The big tropical whirlpool and dryhop should add a nice perceived juicy sweetness.

What temp did you mash at, and did you do anything to aid attenuation other than using corn sugar and a starter of WLP001?

Mashed at 154, and used slurry from a wlp0001 yeast cake. I think it was 250ml, it was whatever mr malty said to.

Other than that it's just been fermenting all on its own in 64-68F darkness.

 

[InityBrew]

Bob. You are the man.

I am looking for an almost sessionable ipa, with the tops more on the dank side than fruity.

I would like to use the summit, Chinook, and the falconers flight hops that I have if possible, but I also have:

Columnus, Amarillo, simcoe, magnum, cascade, tettnang and saaz.

Kettle size (size - in gallons): 8 gallons
Carboy: 6.5 gallon
All-Grain
Do you BIAB? No
Are you able to rack to secondary?: no
Boil size (in gallons): 7.25
Batch size (in gallons): 5.5

3-5 favorite American IPAs: alpha king (close enough to ipa), sculpin, alesmith, miracle (clown shoes), 60min DFH

3-5 favorite American Imperial IPAs: Deviant dales, ruination, Avery DuganA, doublejack
desired alcohol level?: 6.0 - 7.0%
Can you make a yeast starter?: yes
Patience level (1-none, 2-low, 3-medium, 4-high): 3
Quality expectation: 3-4, high to world class
Balance: 3, smooth, prominent bitterness
Body: 2
Malt profile: 3

If I missed anything let me know.

Thanks!

 

[bobbrews]

When I think of sessionable, I think of in the 4% abv range or less. I wouldn't think a blast of dank & potent hops would pair well with such a crisp, clean, light pale malt base which is half the beauty of this type of beer. Also, I feel you would need a bigger beer to stand up to all of those resiny pungent hop oils. A sessionable IPA would pair better with hops like Amarillo & Cascade and have about 45 IBUs or less with plenty of late additions.

Summit is a good choice for dankness. Chinook and Columbus are good supporting hops. But Apollo is a very very very dank hop.

Let me know if that makes any sense, and what you decide.

 

[InityBrew]

I misused the word sessionble. I meant keeping it in the lighter side of the ipa range. Perhaps 6%ish

Hope that helps.

Thanks for the quick response

 

[bobbrews]

Bob. You are the man.

I am looking for an almost sessionable ipa, with the tops more on the dank side than fruity.

I would like to use the Summit, Chinook, and the Falconers Flight hops that I have if possible, but I also have:

Columnus, Amarillo, Simcoe, Magnum, Cascade

Kettle size (size - in gallons): 8 gallons
Carboy: 6.5 gallon
All-Grain
Are you able to rack to secondary?: no
Boil size (in gallons): 7.25
Batch size (in gallons): 5.5

3-5 favorite American IPAs: alpha king (close enough to ipa), sculpin, alesmith, miracle (clown shoes), 60min DFH
3-5 favorite American Imperial IPAs: Deviant dales, ruination, Avery DuganA, doublejack
desired alcohol level?: 6.0 - 7.0%
Can you make a yeast starter?: yes
Patience level (1-none, 2-low, 3-medium, 4-high): 3
Quality expectation: 3-4, high to world class
Balance: 3, smooth, prominent bitterness
Body: 2
Malt profile: 3

Thanks!

Here's my Sweet Syde: http://hopville.com/recipe/1418442/american-ipa-recipes/sweet-syde-ipa

IBUs will most likely be in the late 60's with the big whirlpool addition.

 

[NoCornOrRice]

Okay, I posted a version or this request in another thread and then saw this one, so following your template, here is the info:

(Gallons are US standard size)

Kettle size (15.5g):
Carboy or Bucket? (13.2g):
Extract, Partial Mash, or All-Grain: All-grain
Do you BIAB? Yes, No, or What the Hell is that?: Nope, I use a keggle and two coolers
Are you able to rack to secondary?: yes
Boil size (in gallons): up to 14
Batch size (in gallons): 10.75 (out of BK, 10g into kegs)


List your top 3-5 favorite commercial American IPAs: Sebago Frye's Leap, DFH 60, Firestone Walker IPA, Half Pints' Little Scrapper IPA.
List your top 3-5 favorite commercial American Imperial IPAs: Southern Tier Unearthly, Sebago Full Throttle, Weyerbach Simcoe IIPA, Warrior IIPA
What is your desired alcohol level for this recipe?: 6 to 7% abv
Can you make a yeast starter, or do you prefer dry yeast?: either
Patience level (1-none, 2-low, 3-medium, 4-high): 4
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 4

Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): I'm not totally sure, it would be bewteen 2 and 3

Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 3-full body

Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character):
Sorry, I cant answer well from these options, please see below:


Aroma: lots of Pine and Citrus, resiny, possibly some malt. Very little or no yeast esters. Perfume-y notes from the hops are acceptable but not needed.

Flavour: Balanced, clean bitterness, must be malt-forward* with slight sweetness, and a hint of roastiness, and then have lots of pine + citrus, some spiciness is fine but not required.

Mouthfeel: Medium to full-bodied, resiny, smooth

Overall: Not a hop bomb, but sufficiently bitter to be balanced, a feast in a glass.

ABV = 6+%

*In terms of malt forward, for commercial examples, I love the Sebago Full Throttle, but want to avoid the medicinal / cloying character of the Harpoon Leviathan IIPA.

 

[theveganbrewer]

I have 5 new brews coming up at the end of June/Early July to fill up my kegs for the summer. I'm interested in brewing a recipe you provide.


Kettle size (size - in gallons): 10
Carboy or Bucket? (size - in gallons): Carboy, 6.5 gallons
Extract, Partial Mash, or All-Grain: AG
Do you BIAB? Yes, No, or What the Hell is that?: WTHIT?
Are you able to rack to secondary?: Yes
Boil size (in gallons): Up to 9 gallons
Batch size (in gallons): Prefer 6 into fermenter
List your top 3-5 favorite commercial American IPAs: Founders Centennial, Racer 5, Union Jack
List your top 3-5 favorite commercial American Imperial IPAs: Ruination, Lagunitas Sucks, Maharaja
What is your desired alcohol level for this recipe?: >7.5%
Can you make a yeast starter, or do you prefer dry yeast?: Yeast Starter
Patience level (1-none, 2-low, 3-medium, 4-high): 4
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 4
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): 3.5
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2 I need to be able to knock back 3 a session
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character): 3

Really looking forward to this, thank you.

 

[SarahAtTwoSkirts]

Hey all,
I recently purchased 2oz Nelson Sauvin(12.4%) and 2oz Pacific Gem(15%). I would like to make a strictly NZ hopped IPA. I know that I'll probably have to add to my hops, including an aroma hop with a lower AA. I'm mostly looking for suggestions for malts(partial/all grain), and a yeast, but would also like some guidance on the hop schedule. I'm relatively new to brewing, this will be my 4th batch.
Thanks for the input!
-sarah
SarahAtTwoSkirts

Kettle size (size - in gallons): 5gal
Carboy or Bucket? (size - in gallons): Carboy/5gal & 2 Buckets/6gal
Extract, Partial Mash, or All-Grain: Partial or All-Grain
Do you BIAB? Yes, No, or What the Hell is that?: No
Are you able to rack to secondary?: Yes
Boil size (in gallons): 2.5gal (approx)
Batch size (in gallons): 5gal
What is your desired alcohol level for this recipe?: 5.5-9%
Can you make a yeast starter, or do you prefer dry yeast?: Would prefer liquid or dry yeast
Patience level (1-none, 2-low, 3-medium, 4-high): 2-3
Quality expectation (1-I don't care, I just want to drink, 2-If you can brew me the average beer then that's cool, 3-pretty high, 4-I want world class): 3
Balance (1-I would rather have something more sweet than bitter, 2-I want an absolute even bitterness and sweetness, 3-give me a beer with smooth, yet prominent bitterness, 4-blast me with bitterness and peel off my enamel): 2-3
Body (1-Thin and highly drinkable, 2-Moderate body, drinks fairly easy, 3-Full body, a sipper for sure): 2
Malt profile (1-I want to taste a lot of different grains, 2-I want an even portrayal of malt and hops, 3-I don't really care about the malt as much as the hops, but malt still matters, 4-I want all hops, in my face with little to no malt character): 3

 

[InityBrew]

Thanks Bob for the sweet syde! June 16th will be the brew date. I will follow up with resultd