IPA Recipe Recommendation

[jayrodoh]

After 15 gallons of so so brews and 5 gallons of terrible, can someone reccomend a light hoppy brew recipe? The previous batches were all attempts to create my own recipe, not totally surprised they sucked. I'm all grain on a HERMS system.

I made this a few times and it was good, but a bit hoppy. Not sure what I would cut out to make it less hoppy.

http://www.brew-monkey.com/recipes/html/evileyepa.htm

Thanks!

 

[TenaciousJ]

After 15 gallons of so so brews and 5 gallons of terrible, can someone reccomend a light hoppy brew recipe? The previous batches were all attempts to create my own recipe, not totally surprised they sucked. I'm all grain on a HERMS system.

I made this a few times and it was good, but a bit hoppy. Not sure what I would cut out to make it less hoppy.

http://www.brew-monkey.com/recipes/html/evileyepa.htm

Thanks!

to make the linked recipe less hoppy, i would cut FWH magnum addition in half.... maybe try a lower AA hop instead.

123 IBU is probably tongue splitting depending on your personal preference.

 

[HotbreakHotel]

IMO for this big malt bill the IBU's are good, but I'm a hophead! The FWH will be awesome -- I would just make some of it centennial. Also, adding a splitting the late hops with some good character hops like simcoe, amarillo, and/or a smidgen of citra and/or sorachi makes the hop character complex. I LOVE centennial, but I consider it a very "polite" hop. If I'm going for a "nice" IPA I might use all centennials. If I want it to be more edgy and bold I blend the centennial with one of the others.

 

[ThePearsonFam]

Boy, that recipe looks tasty to me too...

The Magnum is driving your bitterness as previously stated. Want it less bitter, reduce the Magnum contribution. The upper IBU limit for a traditional American IPA is 70. Cutting the Magnum in half reduces the IBU contribution by ~ 40... 123-40=83 IBU (this is NOT the formal math to calc the IBU contribution, just a rough math swag).

Now, as Hotbreak mentioned, the recipe's author created the beer with a specific malt to bitterness ratio/feel/taste. Simply reducing the hop bitterness may result in a beer that you STILL don't like.