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BennyDarko

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So I've got a bunch of hops laying around that I'm looking to use up soon (.5 lb Caliente, .5 lb Centennial, and 1 lb Belma). I've also got half a sack of munich 20L that I need to get rid of, so I came up with this recipe for a session IPA.
My goal is to make a session beer that's not too light in body and full of hop aroma. I think Munich as a base malt will help with the body a bit as well as the flaked oats and high mash temp.
As far as the hop schedule goes I couldn't really find a way to use a 60 minute addition at all while keeping the IBUs in a reasonable range for this small of a beer, so I've thrown everything in at 5 and 0 minutes. I don't know a whole lot about Belma or Caliente, but from what I've read I think they should blend nicely together.

I'll be brewing on my 3 gallon electric BIAB system.
Any thoughts?

Recipe: Session Belma Caliente IPA
Style: Session IPA


---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 15.2 SRM
IBU: 46.8 IBUs Tinseth
OG: 1.039 SG
FG: 1.013 SG
BU:GU: 1.189 Est ABV: 3.5 %
Batch: 3.00 gal Boil: 3.68 gal BT: 60 Mins

Total Grain Weight: 4 lbs 12.0 oz Total Hops: 8.00 oz

Amt Name Type # %/IBU
3 lbs 12.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 78.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.5 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.3 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.3 %


Name Description Step Temperat Step Time
Saccharification Add 16.11 qt of water at 161.7 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.035 SG Est OG: 1.039 SG
Amt Name Type # %/IBU
1.00 oz Belma [9.80 %] - Boil 5.0 min Hop 5 13.1 IBUs
1.00 oz Caliente [15.30 %] - Boil 5.0 min Hop 6 20.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 7 13.3 IBUs
1.00 oz Belma [9.80 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.00 oz Caliente [15.30 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs

Dry hop:
1.00 oz Belma 7 days
1.00 oz Caliente 7 days
 

daksin

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You've really got more of a hoppy brown ale there, at 15SRM and 15% crystal malts. I'd drop the carapils at least, and probably replace it with more munich. The oats are kind of unusual, but at 5% I don't think you're bothering much apart from maybe head retention, but again, you've got at least 10% cystal so you should be fine there.

Your hops should start earlier, around the 20m mark for best hop flavor. If your IBUs are too high, shift more hops towards flameout.
 
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BennyDarko

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I just realized I left the yeast out of the first post. I've decided to go with WLP037 Yorkshire Square Ale Yeast based on the advice from the Mad Fermentationist (http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html) because it's flocculent and low attenuating so it'll boost the perceived body.

The oats are in the recipe based off of advice from that same post. They should improve the body without adding any sweetness.

Daksin: Thanks for the advice, I moved some hops up to 20 min as you suggested and got the IBUs down to 40 from 47.
I'm a little confused as to why you suggest taking out the carapils. It's in there to boost the body and help out with head retention.
I'm kinda stuck with the 15ish SRM due to the base malt being Munich 20L, but I'm fine with it. I'm leagues away from any BJCP style so it's ok if it's a hoppy brown instead of a session IPA as long as it's tasty.


Recipe: Session Belma Caliente IPA TYPE: All Grain

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 15.2 SRM SRM RANGE: 6.0-15.0 SRM
IBU: 40.6 IBUs Tinseth IBU RANGE: 40.0-70.0 IBUs
OG: 1.039 SG OG RANGE: 1.056-1.075 SG
FG: 1.013 SG FG RANGE: 1.010-1.018 SG
BU:GU: 1.032 Calories: 151.6 kcal/12oz Est ABV: 3.5 %
EE%: 72.00 % Batch: 3.00 gal Boil: 3.68 gal BT: 60 Mins

Total Grain Weight: 4 lbs 12.0 oz Total Hops: 7.50 oz oz.
Amt Name Type # %/IBU
3 lbs 12.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 78.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.5 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.3 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.3 %


Name Description Step Temperat Step Time
Saccharification Add 16.11 qt of water at 161.7 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.035 SG Est OG: 1.039 SG
Amt Name Type # %/IBU
0.25 oz Belma [9.80 %] - Boil 20.0 min Hop 5 9.9 IBUs
0.25 oz Caliente [15.30 %] - Boil 20.0 min Hop 6 15.5 IBUs
0.25 oz Belma [9.80 %] - Boil 10.0 min Hop 7 5.9 IBUs
0.25 oz Caliente [15.30 %] - Boil 10.0 min Hop 8 9.3 IBUs
1.50 oz Belma [9.80 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.50 oz Caliente [15.30 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 11 0.0 IBUs

Dry Hop:
1.00 oz Belma 7 days
1.00 oz Caliente 7 days
 

daksin

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I suggested taking it out because it's not necessary. It's basically adding a crystal malt that adds little color and some sweetness, but you already have 10% crystal malt without it (which is a lot, some would say too much, for an IPA). 15% crystal is amber-ale territory (ignoring the color, which in your case is already brown). It's already sweet- no need to add more crystal.
 

terrapinj

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you've got more like a hoppy amber there

session IPA is tough to get a crisp finish without a thin body - your beer will be tastey but pretty malty with the dark munich, crystal and med-high mash temp
 
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BennyDarko

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Ok then, I like your reasoning for taking the carapils out so it's gone. I'll probably brew this weekend and I'll be sure to let you know how it goes. Thanks for the help!
 
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BennyDarko

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On brew day I overshot my gravity and ended up at 1.045. It finished out at 1.013 leaving me at 4.2 % ABV which is a good spot for where I was aiming for this beer.

Overall I think I ended up with a great, enjoyable hoppy session amber. As far as the goal of getting a session IPA I missed by a mile. Next time I brew this I'll take the crystal down a notch (maybe to 5%) and add more bittering hops. I'm also curious to see if treating my water will drastically change the impression towards the bitter end. I used Boulder, CO water which is very soft with about a 1:1 SO4:Cl ratio. Next time I'll Burtonize it with some gypsum and CaCl2.

Here are the tasting notes I took yesterday on this beer:
Caramel taste is very prominent, probably too much. Very malty impression.
Not very bitter at all...
The body is pretty full for a session beer. I think I did that part justice
Can't figure out for the life of me where the hop aroma went. It was very noticeable/pleasant smelling at bottling, but it just doesn't show up that strong in the glass. It's possibly covered up by the strong caramel aroma. The hop flavor comes through very nicely though.
 

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