In your face, juicy IPA

[zgja2]

Taking another stab at creating a Fruity/Juice bomb. Any thoughts are much appreciated.

HOME BREW RECIPE:
Title: Experimental IPA

Brew Method: BIAB
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.053
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.072
Final Gravity: 1.017
ABV (standard): 7.21%
IBU (tinseth): 62.29
SRM (morey): 4.57

FERMENTABLES:
12 lb - American - Pale 2-Row (82.8%)
1.5 lb - German - Vienna (10.3%)
1 lb - Corn Sugar - Dextrose (6.9%)

HOPS:
0.5 oz - Warrior, Type: Pellet, AA: 16, Use: First Wort, IBU: 16.33
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 14.38
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 18.4
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 5.78
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 7.39
2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 20 min at 180 °F
2 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 180 °F
3 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days
3 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 60 min

YEAST:
Wyeast - American Ale II 1272

 

[brewprint]

Looks good but I would cut the dry hops in half or at least 2oz each. I'd also do a double dry hop.

 

[zgja2]

Thinking this water profile would be good target? As suggested by another forum member.

Ca 84
Mg 8
Na 0
cl 42
So4 149

 

[zgja2]

Looks good but I would cut the dry hops in half or at least 2oz each. I'd also do a double dry hop.

So 3 days with half the dry hop then 3 with the other half? Or longer?

 

[cantrell00]

So 3 days with half the dry hop then 3 with the other half? Or longer?

I typically go 4 on the first, add the second for an additional 7 days.

 

[brewprint]

So 3 days with half the dry hop then 3 with the other half? Or longer?

That's really hard to say. I plan to do a double dry hop on Pliny the Elder and it's different.

Something like roughly half of the hops for 3 days and the rest for 5 so a total of 8 days. Keeping the first addition in the brew.

I look at this technique like doing a whirlpool. Nobody really knows the true effect of either of these techniques. Sure one way of doing it may work better than another but it may not.

 

[zgja2]

I appreciate the feedback. Any thoughts on my water?

 

[zgja2]

Would something like this work better to accentuate citrus/juiciness?

Calcium: 40 mg/l
Magnesium: 15 mg/l
Sodium: 8.5 mg/l
Chloride: 30-40 mg/l
Sulfate: 60-70 mg/l

 

[ryancrook]

I'd even go lower with your sulfates, like 10. Everything else looks good. Make sure your Bicarbonate is extremely low as well

 

[zgja2]

I'd even go lower with your sulfates, like 10. Everything else looks good. Make sure your Bicarbonate is extremely low as well

Wouldn't sulfate that low mute the hop flavor. I was under the impression slightly elevated (within reason) sulfate brought out hop flavors. And then there is the old sulfate/chloride ratio debate. 2:1 being what people tend to go for? I am looking for discussion on this and am in no way an authority on water. Looking to learn.

 

[Ruckusz28]

I would lower the hopstand temperature for your citra addition. The myrcene oils flash off at 147*F and citra is RICH in those oils. I'd perhaps suggest cooling to 150*F and then making the addition allowing the wort to naturally cool to 140*F and holding that temperature. That should help preserve the volatile oils in the citra.

Happy brewing! Be sure to post results.

 

[zgja2]

I would lower the hopstand temperature for your citra addition. The myrcene oils flash off at 147*F and citra is RICH in those oils. I'd perhaps suggest cooling to 150*F and then making the addition allowing the wort to naturally cool to 140*F and holding that temperature. That should help preserve the volatile oils in the citra.

Happy brewing! Be sure to post results.

That, I did not know. Thanks for the heads up!

 

[ryancrook]

Wouldn't sulfate that low mute the hop flavor. I was under the impression slightly elevated (within reason) sulfate brought out hop flavors. And then there is the old sulfate/chloride ratio debate. 2:1 being what people tend to go for? I am looking for discussion on this and am in no way an authority on water. Looking to learn.

I have not had experience with muted hop flavor in the absence of sulfates. I've noticed more rounded flavors and less drying effect on the finished product. Since my sulfate/chloride amounts are so low I don't pay attention to the ratio. My beers have come out very good. To maximize hop flavor you'll need to focus more on when you add your hops then water chemistry.