IPA recipes all styles

[oylerck]

I'm seeing a lot about the different styles of IPAs recently and a lot more about NEIPAs. So as far as recipes go, what's the difference?

I know I like more bitter and some flavor as a preference but what style is that? That's how I brew anyway. I like it clean and bitter, but there are so many examples that I don't know what is what?

Can people please post different recipes and the correct IPA style to go along with it?

 

[oylerck]

Trident IPA:

10.5 lb 2-row pale
4 lb Vienna
9 oz cara-pils
12 oz caramel 20l
.5 galena at 60
.5 galena 45
.25 simcoe at 45
1 oz cascade 30
.5 simcoe 30
1.25 cascade 15
2.25 cascade at flame out
2.25 cascade dry hop
Us-05.

Not perfect on hop timing but I prefer this over the juice bombs. What style is it?

 

[Yooper]

It's not a traditional west coast style perhaps (English and Vienna malt), but it's pretty close.

 

[oylerck]

Bump

 

[bigplunkett]

Old school west coast ipa
11# 2row
1# flaked barly
12 oz cara 30
12oz sugar
60min boil. mash 149*
60 min 1oz chinook
30min .5oz simcoe
15min wirlfock/ irish moss
10min 2oz centennial
5min 2oz casscade
0 min 1oz simco cential casscade wait 20 min before cooling
Clean ale yeast 001 1056 us05 ferment low 60s
Dry hop 2oz centennial 1oz simcoe 1oz casscade 5 days bottle to 2.4 c02

 

[oylerck]

Any more

 

[brennanj11]

This will be a little, but has a well rounded bitterness to fruity level in the hops
STATS:
Brew Method: BIAB
Boil Time: 45 min
Efficiency: 85% (brew house)
Original Gravity: 1.054
Final Gravity: 1.011
ABV (standard): 5.5%
IBU (tinseth): 75.32
SRM (morey): 5.49


FERMENTABLES:
7 lb - American - Pale 2-Row (66.7%)
2.5 lb - American - Munich - Light 10L (23.8%)
1 lb - American - Red Wheat (9.5%)

HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 45 min, IBU: 23.22
0.5 oz - Centennial, Type: Pellet, AA: 14.25, Use: Boil for 15 min, IBU: 11.92
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 10.63
3 oz - Centennial, Type: Pellet, AA: 14.25, Use: Whirlpool for 15 min at 180 °F, IBU: 10.67
2.5 oz - Columbus, Type: Pellet, AA: 15, Use: Whirlpool for 15 min at 180 °F, IBU: 9.36
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 15 min at 180 °F, IBU: 9.51
2 oz - Centennial, Type: Pellet, AA: 14.25, Use: Dry Hop for 5 days
2 oz - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 5 days
2 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 5 days

YEAST:
Wyeast - London Ale III 1318

 

[mmahu]

HOME BREW RECIPE:
Title: New England IPA
Author: m.mahu

Brew Method: All Grain
Style Name: American IPA
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.057
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.069
Final Gravity: 1.019
ABV (standard): 6.61%
IBU (tinseth): 56.55
SRM (morey): 7.84

FERMENTABLES:
5 kg - United Kingdom - Maris Otter Pale (66.7%)
1 kg - Flaked Oats (13.3%)
0.5 kg - Flaked Wheat (6.7%)
0.5 kg - United Kingdom - Oat Malt (6.7%)
0.25 kg - United Kingdom - Wheat (3.3%)
0.25 kg - United Kingdom - Crystal 30L (3.3%)

HOPS:
25 g - Comet, Type: Pellet, AA: 10.5, Use: Boil for 30 min, IBU: 20.96
25 g - Comet, Type: Pellet, AA: 10.5, Use: Boil for 15 min, IBU: 13.53
25 g - Comet, Type: Pellet, AA: 10.5, Use: Aroma for 5 min, IBU: 5.44
25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 5 min, IBU: 4.45
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Aroma for 5 min, IBU: 6.47
25 g - Citra, Type: Pellet, AA: 11, Use: Aroma for 5 min, IBU: 5.7
25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days during fermentation
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days during fermentation
25 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days during fermentation
25 g - Au35, Type: Pellet, AA: 6, Use: Dry Hop for 5 days during fermentation
50 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days before bottling/kegging
50 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days before bottling/kegging
50 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days before bottling/kegging
50 g - Au35, Type: Pellet, AA: 6, Use: Dry Hop for 5 days before bottling/kegging
50 g - Motueka, Type: Pellet, AA: 7, Use: Dry Hop for 5 days before bottling/kegging
50 g - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 5 days before bottling/kegging
50 g - El Dorado, Type: Pellet, AA: 15.7, Use: Dry Hop for 5 days before bottling/kegging
50 g - NZ Riwaka, Type: Pellet, AA: 5, Use: Dry Hop for 5 days before bottling/kegging

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 17.78 - 23.33 C
Fermentation Temp: 18 C
Additional Yeast: London Ale III 1318

TARGET WATER PROFILE:
Profile Name:
Ca2: 141
Mg2: 11
Na: 5
Cl: 137
SO4: 53
HCO3: 231
Water Notes:
Water profile made to enhance mouthfeel.

***You can however go higher with the Cl, but I am unsure whether it will be too much. My water is not very high in Cl, hence the bigger addition og salts.

 

[oylerck]

HOME BREW RECIPE:

Title: New England IPA

Author: m.mahu



Brew Method: All Grain

Style Name: American IPA

Boil Time: 75 min

Batch Size: 23 liters (fermentor volume)

Boil Size: 28 liters

Boil Gravity: 1.057

Efficiency: 70% (brew house)





STATS:

Original Gravity: 1.069

Final Gravity: 1.019

ABV (standard): 6.61%

IBU (tinseth): 56.55

SRM (morey): 7.84



FERMENTABLES:

5 kg - United Kingdom - Maris Otter Pale (66.7%)

1 kg - Flaked Oats (13.3%)

0.5 kg - Flaked Wheat (6.7%)

0.5 kg - United Kingdom - Oat Malt (6.7%)

0.25 kg - United Kingdom - Wheat (3.3%)

0.25 kg - United Kingdom - Crystal 30L (3.3%)



HOPS:

25 g - Comet, Type: Pellet, AA: 10.5, Use: Boil for 30 min, IBU: 20.96

25 g - Comet, Type: Pellet, AA: 10.5, Use: Boil for 15 min, IBU: 13.53

25 g - Comet, Type: Pellet, AA: 10.5, Use: Aroma for 5 min, IBU: 5.44

25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 5 min, IBU: 4.45

25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Aroma for 5 min, IBU: 6.47

25 g - Citra, Type: Pellet, AA: 11, Use: Aroma for 5 min, IBU: 5.7

25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days during fermentation

25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days during fermentation

25 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days during fermentation

25 g - Au35, Type: Pellet, AA: 6, Use: Dry Hop for 5 days during fermentation

50 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days before bottling/kegging

50 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days before bottling/kegging

50 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days before bottling/kegging

50 g - Au35, Type: Pellet, AA: 6, Use: Dry Hop for 5 days before bottling/kegging

50 g - Motueka, Type: Pellet, AA: 7, Use: Dry Hop for 5 days before bottling/kegging

50 g - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 5 days before bottling/kegging

50 g - El Dorado, Type: Pellet, AA: 15.7, Use: Dry Hop for 5 days before bottling/kegging

50 g - NZ Riwaka, Type: Pellet, AA: 5, Use: Dry Hop for 5 days before bottling/kegging



YEAST:

Wyeast - London Ale III 1318

Starter: No

Form: Liquid

Attenuation (avg): 73%

Flocculation: High

Optimum Temp: 17.78 - 23.33 C

Fermentation Temp: 18 C

Additional Yeast: London Ale III 1318



TARGET WATER PROFILE:

Profile Name:

Ca2: 141

Mg2: 11

Na: 5

Cl: 137

SO4: 53

HCO3: 231

Water Notes:

Water profile made to enhance mouthfeel.



***You can however go higher with the Cl, but I am unsure whether it will be too much. My water is not very high in Cl, hence the bigger addition og salts.

Holy dryhop