IPA Recipes

[Ale2Ale]

Just wanted to share a recipe that I recently tried. Will not get into specific about strain of hops or malted barely, but enough to spur your own creativity. This recipe is designed for an Imperial IPA. Hoppy yet, not as dry as most around 7.5% ABV.

ABV:
9%ish

Volume:
5 gal

Grains/Extract:
1.5lbs of your choice of three difference malted grains.
7lbs of Briess Drie Malt Extract

Hops:
Bitter Hops 60min
Aroma Hops 35min
Citrus, Spicey, or Floral Hops 20 min
Aroma Hops 2min
Bitter Hops dry-hopped during secondary ferm

Yeast:
My choice was California Ale, but you pick your poison

Schedule:
Primary Fermentation 1 week
Secondary Fermentation 1 week (dry-hopped)
Bottle 4 weeks (22oz bottles)

Enjoy

Now you!

 

[Ale2Ale]

And to add....5oz of priming sugar. that is all

 

[skeezerpleezer]

So, you have an IPA that has extract, grains, bittering and aroma hops, and American ale yeast...what are you getting at here?

 

[Ale2Ale]

Negative....next!

 

[skeezerpleezer]

Negative what? What is the point of this thread? You posted some bs information, then expect some sort of response, but don't want to clarify. Great thread!

 

[Yooper]

Yes, that's sort of the basis of an IPA. Definitely want bittering/aroma/flavor and dryhops for hops, but I'd move the 35 minute hops to 20 minutes as a rule. A great hops schedule is FWH/20/15/10/5/0/dryhop.

IPAs are incredibly simple beers. Simple grain bill, with a straight-forward hopping schedule. You want an OG of 1.050-1.070 or so with IBUs of 45+. Not hard at all.

Since most of us aren't secretive about our recipes, if anybody is looking for an actual helpful resource and recipe, here is a link to those here in our datatbase: https://www.homebrewtalk.com/f69/

 

[Mb2658]

I tried my hand at an IPA yesterday. Unlike the OP, I have no reason to hide my recipe.

8 pounds Breiss 2 row
2 pounds Breiss 2 row toasted at 350 for 15 min
1 pound Weyermann Munich II
1 pound Weyermann Vienna
1 oz Magnum FWH
.5 oz Cascade at 10
.5 oz Willamette at 10
.5 oz Cascade at 0
.5 oz Willamette at 0
.5 oz Cascade dry hop
.5 oz Willamette dry hop
Safale US-05

Mash for 60 at 152
90 min boil

See, that wasn't so tough.

 

[ILBMF]

Strange

 

[Ale2Ale]

Ok so let me clarify my recipe so that some people show greater compassion towards one another. Some people just want to make trouble.

Grains/Extract:
.5lbs of CaraVienne Malt
.5lbs of Victory Malt
.5lbs of Cara-Pils Dextrine Malt
7lbs of Briess Drie Malt Extract

Hops:
Amarillo Gold 60min
Simcoe 35min
Centennial 20 min
Cascade 2min
Amarillo Gold dry-hopped during secondary ferm

Yeast:
My choice was California Ale, but you pick your poison

Schedule:
Primary Fermentation 1 week
Secondary Fermentation 1 week (dry-hopped)
Bottle 4 weeks (22oz bottles w/ 5oz of priming sugar per 5gal)

I am brewing this same recipe today, with the exception of using Citra hops instead of Centennial Hops.

Sorry for being secretive. I am new to this forum.

Cheers!

 

[Ale2Ale]

Ohhh, and to add. Each hop variety comes in 1oz volume.

 

[skeezerpleezer]

I wasn't trying to make trouble, just wasn't sure what you were trying to ask for. Most people that want others to post a recipe would just ask for them to post their recipe, like this: https://www.homebrewtalk.com/gtsear...&q=what+is+your+favorite+ipa+recipe&sa=Search

The Citra should be great. It is one of, if not my favorite hop right now. If you have more than 1oz, I would add an oz at dryhop also.

 

[Ale2Ale]

Sounds like I should pick up an additional oz of Citra. Would dry hopping with Amarillo and Citra be good? Worth a try. Last time I primary fermentated for one week and left it in secondary for close to 2-3 weeks. I got lazy I guess, but the beer was outstanding.

 

[skeezerpleezer]

I have a nice IPA recipe that uses 1oz each of Citra, Amarillo, and Cascade for Dryhop. Aroma is great. I have also used Simcoe in place of the amarillo dryhop and it was really good also. It has lots of hop flavor and aroma. It is a bit sweeter than a lot of IPAs that I have seen--13% crystal if you count the carafoam--but has been a hit with everyone that has tried it. I rarely have a keg last over 2 weeks when I make it. Nice bronzish color (see avatar picture).

Cara Sutra
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.1 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.0 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.0 %
0.38 lb Carafoam (2.0 SRM) Grain 3.0 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.0 %
1.00 oz Summit [14.00%] (20 min) (First Wort Hop) Hops 28.8 IBU
0.75 oz Summit [15.50%] (15 min) Hops 17.8 IBU
0.75 oz Citra [12.30%] (15 min) Hops 14.2 IBU
0.75 oz Citra [12.30%] (5 min) Hops 5.7 IBU
0.50 oz Centennial [9.20%] (5 min) Hops 2.8 IBU
0.50 oz Amarillo Gold [6.90%] (5 min) Hops 2.1 IBU
0.75 oz Citra [12.30%] (1 min) Hops 1.2 IBU
0.75 oz Centennial [9.20%] (1 min) Hops 0.9 IBU
0.75 oz Amarillo Gold [6.90%] (1 min) Hops 0.7 IBU
1.00 oz Cascade [5.50%] (Dry Hop 10 days) Hops -
1.00 oz Citra [12.30%] (Dry Hop 10 days) Hops -
1.00 oz Amarillo [6.90%] (Dry Hop 10 days) Hops -
1 Pkgs California Ale (DCL Yeast #S-05) Yeast-Ale

Batch Size: 5.5g
OG: 1.065
FG: 1.012
IBU: 74
SRM: 10.4
152F mash temp
65F ferment

 

[Robin0782]

Citra as a dry hop is simply amazing. Amarillo and Simcoe as well. I wouldn't personally waste Amarillo, Citra, Simcoe, any hop like that by boiling them over 15 minutes. My usual IPA hop schedule is 60-15-10-5-flamout-dry hop. Typically 1oz each addition during the boil and 2oz at flameout and dry.