newbie recipe design pine/herbal ipa

[Lametrout]

i posted this in the other fourm and got some good advise from bobbrews ... just wondering if anyone else have some sugestions... this would be my first recipe

heres what i thought for one.... i added the rye for the peppery taste. any other hops would work well?

he said cuz its not all grain that there would be no enzyms to break down the rye so i took it out

http://hopville.com/recipe/1457315/american-ipa-recipes/vacation-land

vacation land is maine motto for any wondering

 

[JimmytheGeek]

You could use some amylase enzyme to help with the breakdown of the rye if you really want the rye flavors in your beer. Amylase will also boost your alcohol levels just a bit by giving the yeast a little more to eat! It's a common addition in low-carb & light beers where the grain bill isn't quite as large as in heavier beers.

 

[Pie_Man]

This recipe should be fine just as you have it. I like the Simcoe hops. I would add about half the extract in the last 15 minutes to avoid darkening or carmelizing the extract. The rye would be a nice addition, you can do a partial mash with some 2 row to convert the rye. Then reduce your extract slightly. Partial mashing isn't very difficult.

 

[bobbrews]

@lametrout

There are hops out there that can give you a peppery bite too, like Pacific Jade. Rye to me is more earthy and hearty than spicy. Think of biting into a really dark, authentic loaf of pumpernickel bread. That is what rye tastes like... especially if you get some maillard darkening from a long boil to further accentuate things. It's made from pure rye flour and rye berries. No caraway seeds... some people like to equate the rye taste with caraway spice, but that is not what you get from the grain itself. Northern Brewer also makes a liquid rye extract if you want to give that a go. But it's not 100% rye, and has some sweetness, so if you use it then I recommend nixing the crystal altogether.

The revised recipe is good for a bitter APA, but I think you could cut the crystal in half for an IPA and add more base malt (or even 8-10% sugar) with double the 10-0 addition hops. You should have a nice, drinkable, pine-focused IPA with less crystal and more dryness.

 

[billl]

Could you tell us a little more about what you are going for? As is, I would expect an amber-ish beer with some solid malt flavor coming though, medium bitterness, and a great simcoe aroma. If that is your goal, brew away! If not, post what you would like different and someone will tell you how to tweak it.

 

[NordeastBrewer77]

First off, I'd cut the crystal/caramel malt back to under 10%. I don't like to go much over 7% for most of my IPAs. Simcoe's a great hop for pine-y character, but it's also fairly pineapple-y, IMO. Columbus might be another good choice. If you use a touch of base malt in your 'steep' and make sure steeping temps are 150-155 for 30 mins, you could keep the rye as you'd be 'mini mashing' it. Rye malt and columbus hops are a great way to get a spicier pale ale, I use all columbus in my Rye P.A. I think Simcoe and columbus in a rye IPA would be very nice.

 

[Lametrout]

you guys have been great i redid it a little bit.... i think i need to get a book on recipe building theres so much involved.... thanks so much for all your inputs and knowledge on the subject!!

 

[NordeastBrewer77]

you guys have been great i redid it a little bit.... i think i need to get a book on recipe building theres so much involved.... thanks so much for all your inputs and knowledge on the subject!!

Books are great. Check out Brewing Classic Styles and Designing Great Beers. Both are a great way to get into recipe formulation. I also highly recommend some brewing software, it makes designing your own recipes a lot easier than writing them out. I've been using BeerSmith 2 and I love it.

 

[Bakes77]

Books are great. Check out Brewing Classic Styles and Designing Great Beers. Both are a great way to get into recipe formulation. I also highly recommend some brewing software, it makes designing your own recipes a lot easier than writing them out. I've been using BeerSmith 2 and I love it.

X2
I use Designing Great Beers and Beersmith. Once you get Beersmith tuned in for your equipment it really makes putting together a new recipe easy. It can really help you adjust someone else's recipe to hit your targets on your equipment too. You should have a solid basic understanding of the brewing process to get the most out of it though. Good luck!

 

[Lametrout]

thanks for the book recomadations... i think im going to brew this recipe next week some time wish me luck

 

[Lametrout]

just dry hoped yesterday tasted really good.... had to replace all the simcoe with zythos cuz the store was out