IPA Recipe Repeat with Changes - Opinions Please

[Hudini56]

Day 5 in keg. Poured a glass.. first one crazy amount of hop material.. I transferred more than I wanted.. but anyway. Got a good pour after that.. a little dirty, but reasonable. Bitterness is minimal. But good. Juicy, thin body. Grapefruit all the way. Even lingers on the tongue, slightly dry tongue feel still. Probably needs a few more days..

 

[Hudini56]

2nd pour

View attachment 1486524319002.jpg

 

[Hudini56]

This is a great beer. I have had a few glasses of it so far. It seems to have mellowed out, and cleaned up. Still nice and hazy. At this time, the only change I would be looking for is body. It is super thin. Perhaps increasing the mash temp slightly, maybe 152deg. Also a change to the grains a bit, I higher abv would be a potential improvement.

Would the GNO help any with body? Maybe a little Carapils?

Thoughts??

 

[JKaranka]

Body is overrated. A thick body slows your drinking!

 

[crusader1612]

Body is overrated. A thick body slows your drinking!

....
*insert sex joke here*

 

[Redlantern]

This is a great beer. I have had a few glasses of it so far. It seems to have mellowed out, and cleaned up. Still nice and hazy. At this time, the only change I would be looking for is body. It is super thin. Perhaps increasing the mash temp slightly, maybe 152deg. Also a change to the grains a bit, I higher abv would be a potential improvement.

Would the GNO help any with body? Maybe a little Carapils?

Thoughts??

Will stick by GNO. Used it and love it. It adds a wonderful character to the beer in terms of both body and character.

 

[Hudini56]

5 Days later, much better beer. Mellowed out, even got a bit more body.. And its juicy! Solid beer. Still need that slight change. But I am thinking now it might be in the form of yeast. Maybe 1318 or s05, s04. Need to rebrew when the weather gets a little better. Next time 10 gallon, split with 2 diff yeast. May stick to the same grain bill - Possibly add the GNO for the vienna. Add a bit of keg hop. Either way, collectively we came up with an awesome beer here..

 

[Hudini56]

Will the GNO smooth out the body/bitterness? I am finding that now, a few weeks into the brew, it has slowly taken on a rather bitter almost bite to the pallet that seems to be a little overpowering. While the aroma and juiciness remains. I dont think it's the FWH - But it makes me want to knock that down a bit - and possibly start adding in the simcoe on like a 20-15-10-5-FO (maybe .5oz each hoping to gather the piney side of simcoe) Aroma wise, its still solid, possibly changing the water chem in the future. I dont want to make too many changes at once on this. I think it's so so close. Just needs a tweak..

Further thoughts anyone? For what I have been shooting for on the NEIPA style, and what Ive had, its so close! Will be brewing again possibly as soon as next thursday or the following monday. Still considering the 10 gal split for yeast experimentation.

 

[Hudini56]

Brewing this again Saturday. Adding Chinook 20 15 10 5 schedule. Will add flour this time as well. Some to the mash, and a couple tbl spoons to the late boil. Otherwise all else remains the same.. will post back with results.

But this keg kicked the fastest of any hb I've made. Friends stopping by to have a pint more and more and requests for growlers all the time. Think we are on to something

 

[Redlantern]

Awesome to have a brew like that!

Adding the extra chinook just got me a little excited.

 

[Redlantern]

For me, I have been using WY1968 in lower ABV IPA type stuff. It compliments juicy. Attenuation has been fantastic. Finishing out from 1.065 - 1.058 range to typically about 1.012. That one does a great job with fruity and juicy. As a thought, keep the current grain bil and change the yeast. That single change makes a difference in flavor the same way your different strains changed color in a previous post.

 

[Hudini56]

I already made the starter with Conan, so I will use that. But my store got gno back in Stock, so I grabbed a couple pounds. Probably sub that for the flaked oats. Chinook as stated before. Will see how that goes. Can always go back to the original next time with yeast changes..

 

[Redlantern]

I already made the starter with Conan, so I will use that. But my store got gno back in Stock, so I grabbed a couple pounds. Probably sub that for the flaked oats. Chinook as stated before. Will see how that goes. Can always go back to the original next time with yeast changes..

I only get to brew once a month and March already set for an Old ale, but my April brew will be the best of what you come up with on this. I will be following for sure what you do as this is way too yummy looking and I just HAVE to know how it turns out on my equipment!!!

 

[Hudini56]

Nice, well I am all in for tomorrow morning, Starters started, hops an grains purchased. Equipment cleaned and sanitized. Bru n water calculations done, beersmith adjustments made. Notes on hand.. 8am start. Here is the updated recipe

5 Gal

9lb 2 row
2lb white wheat
.75lb GNO
.5lb Vienna

Mash at 150 for 60min

.25oz Apollo FWH

.25oz Chinook 20min
15min
10min
5min
1oz Mosaic FO 20 min steep
whirlpool 2 steps
1.25oz Citra and .75 Mosaic (temp should be 180deg) hold for 20min
repeat at 160deg for 20min

Ferm at 66deg
1st dry hop during late fermentation

3oz Simcoe and 4oz Citra for 4 days
repeat same 3 days

Into keg

suggested OG 1.065 FG 1.014 (I think my conan buddies with finish lower)

And for fun this batch I am brewing 10gallons. But a good buddy of mine is taking 5 and going to bottle it. I will keg my 5gal. Will be interesting to see 2 things, can my conan friends hang on long enough to carbonate a beer in bottles? And is there a difference when carb with sugar compared to force carbed.

Will post back with details.. Thank you Redlantern for all the input and sticking around on this thread. Next time I will do yeast changes.. That is my favorite part about being able to do 10 gal batches.. Yeast experiments!

 

[Hudini56]

Everything went according to plan. Og is a .069 (guess my efficiency was a little better than expected)

Hoping I still finish at a 12 or 11. The smell on this batch was unreal. Reminded me immediately of my trips to tree house. Going into the ferm bucket the aroma was strong. Much more than last batch. Pitched at 68. Will see what I get in a few days. It was 26 deg today, so brew day was tough. Frozen, had the heat cranking in the garage all day. Mash at 150 on the dot for 60min.

Very hopeful for this batch!

 

[Hudini56]

It's just about gone, but this was it. This brew was all around perfect for me. I am not sure I would change a thing.. red lantern did you brew this?

 

[Redlantern]

Have been chasing family events and soccer tournaments for a bit and have not had time to brew anything new. Had time to do something with ingredients on hand and not a new recipe at that - but this one is slated for my (been pushed out three times) May brew.

I cannot wait!!!

 

[Hudini56]

The good news I can share beside it being awesome fresh is it holds up for a while. Only getting better really

 

[Hudini56]

Another bump to this brew

I made this batch again, only change was I upped the chinook in the boil. Mashed at 149 - Again, all went well, numbers were really good, .068og to .011fg into keg. At 10days is good, and at 14 days will be even better I bet. Still used my conan yeast, but they are getting alittle weak. Good news is I just got a few cans of heady, so I can make up a new starter.

Anyone else try this? I am telling you its damn good!