Ipa recipe help

[IslandLizard]

Caramel and crystal malts are supposed to be very similar, until I read something, somewhere, that they aren't all that close. Can't find that link so fast. British crystal is indeed quite a bit different from US crystal. There's a purpose for either, but I too favor the British crystals, especially the darker ones. Similar for the roasts.

I agree that C40 and C60 take on a quick presence in IPAs, but many craft brewers use them, quite liberally.
In my NEIPAs I use 12 oz of C10 (Briess). Most IPAs a tad of C40 or C60 (~4-6 oz) and 10-12 oz C20.

 

[IslandLizard]

Tasting color ? You talking sweetness of different color grain?

No, I mean tasting absolute color. Have you tried?

My stance is that it's best to build/tweak recipes for flavor, aroma, mouthfeel, dryness/sweetness, character, etc. Color would be the last concern. That doesn't mean I don't keep my eyes on the color slider or won't select one malt over another due to color contribution. But if it's a few points darker than envisioned or would prefer, so be it, as long as the flavor/aroma profile is what you have in mind. That's what you'll taste, not that's almost twice the SRM you had hoped for.

 

[IslandLizard]

Now we've got the malts, color, and yeast sorted out, let's take a closer look at your hops:

.75 oz Denali 60 min - 31.6 ibu
.25 oz Warrior 30 min - 8.6 ibu
.50 oz Citra 15 min - 8.4 ibu
.25 Enigma 15 min - 5.2 ibu
.50 Azacca 5 min - 4.2 ibu
1oz Lemon Drop - 3.9 ibu
Total IBU = 61.9

Why do you use such a good flavor hop like Denali for bittering?
Use Warrior for 60' and move the Denali to your whirlpool/hopstand

Before we get into late hop additions, how long does it take you to chill the batch from flameout to around 140F? Roughly.
Have you done whirlpools/hopstands before?

 

[Jag75]

No, I mean tasting absolute color. Have you tried?

My stance is that it's best to build/tweak recipes for flavor, aroma, mouthfeel, dryness/sweetness, character, etc. Color would be the last concern. That doesn't mean I don't keep my eyes on the color slider or won't select one malt over another due to color contribution. But if it's a few points darker than envisioned or would prefer, so be it, as long as the flavor/aroma profile is what you have in mind. That's what you'll taste, not that's almost twice the SRM you had hoped for.

Ahhh got ya !

 

[Jag75]

Now we've got the malts, color, and yeast sorted out, let's take a closer look at your hops:

Why do you use such a good flavor hop like Denali for bittering?
Use Warrior for 60' and move the Denali to your whirlpool/hopstand

Before we get into late hop additions, how long does it take you to chill the batch from flameout to around 140F? Roughly.
Have you done whirlpools/hopstands before?

I changed the hop schedule . Went with magnum as the bittering hop. The post is up a bit

 

[Jag75]

Yes I've done hopstands , whirlpools before. Not sure how long it takes to get down to 140. I usually do Whirpool at 170 with my NEIPA . Next time I'm gonna go down to 155 .

 

[IslandLizard]

I changed the hop schedule . Went with magnum as the bittering hop. The post is up a bit

Thanks, I found it, that looks a lot better:

.75 oz Magnum @60 min
.75 oz Denali @10
Whirlpool with
Citra 1oz
Enigma 1oz
Azacca 1oz
Lemon Drop 1oz

Yes I've done hopstands , whirlpools before. Not sure how long it takes to get down to 140. I usually do Whirpool at 170 with my NEIPA . Next time I'm gonna go down to 155 .

So many ways to hop an IPA, it's not even funny.

I would either add the WP hops at 155F, leave for 20', or add at 170F and start chilling to 155F pretty much right away. Then keep it there for 15-20' before chilling to ferm temps.

In the light of doing the WP, I'd move the Denali to Flameout. The time it takes to get it down to 170F (or 155F) will give it plenty of high temp exposure with some bittering, but keeps more of her flavor/aroma. Perhaps raise the Magnum to 1 oz then.

Either way, this looks really good!

 

[Jag75]

Thanks ! Cant wait to do this IPA . When I do the whirlpool I do it for 20 . I need to set something next to my Gf so I can set the cfc on it , allowing me to use it while keeping the kettle open .

 

[jaymosbeershack]

Thanks ! Cant wait to do this IPA . When I do the whirlpool I do it for 20 . I need to set something next to my Gf so I can set the cfc on it , allowing me to use it while keeping the kettle open .

I use a tall bucket with a lid to put my cfc on. Not the classyest stand, but it works and i didnt have to buy anything new.

 

[303Dan]

I’d be really surprised if there’s any more than 3-5% of a very light crystal in there like c10 or c15. It could be no crystal at all. They’re going for a very light, dry beer that completely showcases the hop profiles. I would think it’s 95% some combination of 2-row and wheat malt. Maybe a touch of crystal 10, maybe a tiny bit of carapils. That would be my best guess.

I’d aim for an OG around 1.055 and try to get it to attenuate down to below 1.010 to get the dryness they get.

Good Luck!

 

[303Dan]

Oh, also, I think someone already mentioned this, but I’m fairly sure WY1968 is their house yeast and probably used for Luponic as well. That yeast should drop very clear, but can throw a lot of esters that will just get in the way of the hops if you don’t control the fermentation temps. I’d go cool, like 63-64 degrees if you can. That yeast is not a really big attenuator, so you might need to mash quite low and ramp up the fermentation temp close to the end so it finishes as low as you can get it to.

Dan

 

[Jag75]

So I kegged the IPA on Friday . Yesterday had a few guys over to taste . Man this IPA turned out really good . About 11 pints in and conversation was " this is a must brew again" . Very happy with it . I can tell this beer is gonna go quick .