IPA Thoughts

[Nipheas]

I'm preparing an IPA recipe, and I'm asking for thoughts/suggestions. As summer's approaching, I'm thinking I want something where the beer is just a conveyor of hop aroma, so I'm thinking restrained malt profile. Hop varieties are totally up in the air, tho. Suggestions?

 

[Yooper]

I really like a very simple grainbill and then a mix of amarillo and simcoe hops for flavor and aroma. I have a DFH 60 minute clone posted, but I change that up sometimes and still great a light crisp hoppy beer. I just did this brew a few days ago:

13 pounds two-row
6 ounces amber malt (but victory or biscuit is great too!)
.75 ounce magnum 60 minutes (to 35-40 IBUs)
.5 ounce simcoe 20 minutes
.5 ounce amarillo 15 minutes
.5 ounce simcoe 10 minutes
.5 ounce amarillo 5 minutes
.5 ounce amarillo and simcoe flame out
Dryhop with 1 ounce amarillo and .5 ounce simcoe

This comes out soooooo good! It's a perfect summer quaffer for me.

 

[Mojzis]

I keep making the 60 min ipa recipe posted by Yooper. Its very good. The grain bill is simple like 95% 2-row, 5% amber malt. The hops shine right through. The recipe also uses amarillo and simcoe which for an american ipa you don't get much better than that. But cascade, centennial, chinook, columbus, falconers, etc are all good in my taste. They are all big flavorful american citrusy varieties.

Edit: Yooper beat me to it!

 

[griz419]

Have you tried searching through the IPA recipes? https://www.homebrewtalk.com/f69/

 

[billl]

I've been playing around with bases for IPAs. At least to my tastebuds, every recipe that is along the lines of "Base Malt + 0.5lb lightish specialty malt" turns out really well. If you like really dry IPA's, I'd give any of those posted by yooper a try as well as caramunich. If you like slightly more well rounded IPA's (but still pretty dry), then 0.5lb of any of the lighter crystal malts will work as well. If you like fuller/sweeter IPA's, then you can bump the specialty malts up to 1 LB.

 

[gbarron]

Pretty much agree with the others. I prefer a more West Coast type IPA base which has a light, dry malt profile and lets the hop take center stage. So typically I aim for 94-95% US pale ale malt as a base and the remainder a light (10-20 L) crystal. Mash low (149°F) and pitch a highly attenuative yeast like WLP007 to get a low FG and the requisite dry finish.