Ipa

[brew4allMI]

Brewing a partial mash IPA with columbus hops (14.5aa) with a full boil, cascades (5.5aa) .5 oz 50 min and .5 oz 30 min. Kent goldings (4.5aa) .5 oz 10 min and .5 oz 1 min. Anyone have any objections to this schedule or choice of hops?

According to hopville.com the OG is 1.055...

Thanks

 

[Yooper]

Brewing a partial mash IPA with columbus hops (14.5aa) with a full boil, cascades (5.5aa) .5 oz 50 min and .5 oz 30 min. Kent goldings (4.5aa) .5 oz 10 min and .5 oz 1 min. Anyone have any objections to this schedule or choice of hops?

According to hopville.com the OG is 1.055...

Thanks

I don't love the hopping- Goldings are nice but that's not enough hops at all for an IPA. If that is all you have, then you could move the cascades to 1 oz at 15 minutes (instead of 50 and 30 minutes, as you probably have more than enough bittering already) and then an ounce of Goldings at 1 minute.

You're also a bit low on OG for an IPA, but just a tiny bit.

For a typical IPA, a good hopping schedule would be something like this:

.75 oz bittering hops (to 30-40 IBUs with this addition)
1 oz flavor hops 15 minutes
1 oz flavor/aroma hops 5 minutes
1 oz aroma hops 0 minutes
2 oz dryhops

Normally, you'd target an OG of 1.056-1.075, with IBUs of 40-70 and getting about 1/3 (or even more) of the IBUs with late additions.

It depends on what kind of IPA you're making, English or American, but both are hoppy in the finish with an American IPA being more so. Hops added at 50 minutes and 30 minutes contribute to bitterness, but not flavor or aroma, and yet don't fully give up their bitterness either. So in that sense, hops added at those times are sort of a waste.

 

[user 108580]

Brewing a partial mash IPA with columbus hops (14.5aa) with a full boil, cascades (5.5aa) .5 oz 50 min and .5 oz 30 min. Kent goldings (4.5aa) .5 oz 10 min and .5 oz 1 min. Anyone have any objections to this schedule or choice of hops?

According to hopville.com the OG is 1.055...

Thanks

Slip the 50 and 30 minute additions. Add enough bittering hops at the beginning of the boil to bring you to the desired ibu. Then add flavor and aroma hops at 10, 5, and flame out.

I like amarillo, centennial, citra, and chinook for flavor and aroma. But the beauty of an Ipa is you really can't go wrong on the hop additions. Cascade works good too. I like to mix and match and get a really interesting and complex character into my ipa.

 

[shaneogle89]

I've personally had great results at 60, 20, 10, 5 and flameout.

 

[jonmohno]

Cant go wrong with some FWH(first wort hop) too,

 

[brew4allMI]

I don't love the hopping- Goldings are nice but that's not enough hops at all for an IPA. If that is all you have, then you could move the cascades to 1 oz at 15 minutes (instead of 50 and 30 minutes, as you probably have more than enough bittering already) and then an ounce of Goldings at 1 minute.

You're also a bit low on OG for an IPA, but just a tiny bit.

For a typical IPA, a good hopping schedule would be something like this:

.75 oz bittering hops (to 30-40 IBUs with this addition)
1 oz flavor hops 15 minutes
1 oz flavor/aroma hops 5 minutes
1 oz aroma hops 0 minutes
2 oz dryhops

Normally, you'd target an OG of 1.056-1.075, with IBUs of 40-70 and getting about 1/3 (or even more) of the IBUs with late additions.

It depends on what kind of IPA you're making, English or American, but both are hoppy in the finish with an American IPA being more so. Hops added at 50 minutes and 30 minutes contribute to bitterness, but not flavor or aroma, and yet don't fully give up their bitterness either. So in that sense, hops added at those times are sort of a waste.

Thank you for the information... This is my first "true" IPA that I plan to brew and I'd like to get it right...I will do this schedule and see what I come up with. Couple weeks I'll be brewin.

 

[agentEhrman]

You could probably even get by with doubling all the your late editions (yooper's suggestions) if you really want to get crazy. We tend to get a little hop crazy around here at times though.

 

[strambo]

I don't like wasting hops so I hop @ 60 min for about 1/2 to 2/3rds of my IBUs...then again at 20 for max flavor and 5 and/or flameout for max aroma. With a big IIPA, I'll have about 4-5 additions from the 20 min mark in, then dry-hop of course.

 

[brew4allMI]

Continuing on my venture to brewing an IPA.. How long should I wait to dry hop? 5-7 days? Then siphon into secondary for another 5-7 days?

 

[user 108580]

Siphon into secondary and add hops for 10-14 days.

 

[strambo]

Either take 2 gravity readings, 2 days apart to confirm primary is complete...or do the easy thing and just wait 2 weeks before transferring to secondary, then dry hop for 7-10 days or so. I've heard over 14 can give a grassy flavor...I don't know I've only gone 10.

 

[user 108580]

Either take 2 gravity readings, 2 days apart to confirm primary is complete...or do the easy thing and just wait 2 weeks before transferring to secondary, then dry hop for 7-10 days or so. I've heard over 14 can give a grassy flavor...I don't know I've only gone 10.

I always do.2 weeks, no grassy flavor yet.

 

[agentEhrman]

I dry hop in primary for 7-10 after about 2 weeks. Then cold crash and rack to keg to force carb! Extended primary is just fine for dry hopping IMO. But there's certainly nothing wrong with racking to secondary, just more work.

 

[Yooper]

I dryhop for the last 3-7 days right before packaging. So, about a week before I want to bottle or keg, I add the dryhops.

I've found that 5 days seems to give me the best flavor and aroma, but I've gone as short as 3 days with good results and as long as 7 with almost-as-good flavor and aroma. I noticed that when I went longer than that, 10 days or more, there was a bit less fresh hop aroma and a slightly vegetal character. Not much, and it was still a nice beer, but my preference is for shorter dryhopping, especially at temperatures exceeding 65 degrees.

 

[brew4allMI]

I dryhop for the last 3-7 days right before packaging. So, about a week before I want to bottle or keg, I add the dryhops.

I've found that 5 days seems to give me the best flavor and aroma, but I've gone as short as 3 days with good results and as long as 7 with almost-as-good flavor and aroma. I noticed that when I went longer than that, 10 days or more, there was a bit less fresh hop aroma and a slightly vegetal character. Not much, and it was still a nice beer, but my preference is for shorter dryhopping, especially at temperatures exceeding 65 degrees.

I can see dry hopping a 3-7 days at higher temps 65-70... Higher temps lead to more hop flavor releasing from the hops, any longer (10 days) may give in wanted favors from the hops like you said...pretty excited to venture into dry hopping, just got married so the wife will love the hop aroma..