Oh Master Brewer.. Guide me down the IPA Road..

[JasonTerry]

I need some direction for an IPA recipe.
All Grain, 5 gallons.
But other than that... I need direction. An "Intro to damn good IPA" kind of recipe. I know thats vague, I apologise for any NOOBery.

Thank you for all your help!

Jason

 

[TheDutchman]

I will not claim to be a master brewer, but this recipe should get you an awesome beer:
1# Munich
1# Crystal 15L (or 10L or 20L depending what's available)
10.5# 2-Row
Mash @ 153F for an hour.
1/2 oz Centenial, Cascade, or Amarillo.....FWH
1 oz Magnum, Warrior, or Columbus........60 Min
1/2 oz whatever your FWH choice was.....20 Min
1 oz Cascade or Amarillo.......................15 Min
1 oz Cascade or Amarillo........................5 Min
1 oz Cascade or Amarillo........................0 Min
2 oz Simcoe.........................................Dry (1 week)

With that grain bill I get an O.G. of about 1.065. I'd ferment at about 65F with a packet of US-05, rehydrated.

I change up the hops to suit my mood, but I've never been disapointed with this "recipe."

 

[Rick500]

Best IPA I've ever had...TheJadedDog's All-Amarillo IPA with added dry hop:

Six gallons:

13.00 lb Pale Malt (2-Row) US (2.0 SRM) 95.59%
0.60 lb Caramel/Crystal Malt - 40L (40.0 SRM) 4.41%
1.63 oz Amarillo (9.00%) (60 min) 53.7 IBU
1.10 oz Amarillo (9.00%) (15 min) 9.7 IBU
1.10 oz Amarillo (9.00%) (5 min) 6.1 IBU
1.00 oz Amarillo (9.00%) (0 min) -
1.17 oz Amarillo (9.00%) (Dry Hop 10 days) -
1.00 tsp Irish Moss (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 10.0 min)
1 Pkgs Bell's Ale Yeast from Two-Hearted Ale (Starter 2000 ml)
(Wyeast 1272 or WLP051 is a good substitute...or Wyeast 1056 or WLP001 if you can't get the others.)

Mash at 152F for 60 minutes.
Ferment for 14 days before dry hopping.
Ferment at 66F.

OG 1.062
FG 1.013
69.4 IBUs (Rager)
6.4 SRM
6.4% ABV

 

[darknova306]

Rick500, I have an IPA recipe that's similar that I love. All Amarillo:
5 gallon batch:

11 lbs 2-row
1.5 lbs vienna
0.5 lbs crystal 60L
0.25 lbs wheat malt

Amarillo at 7.5% AA:
1.5 oz 60 min
1.0 oz 30 min
0.5 oz 5 min
1.0 oz 0 min
1.0 oz Dry Hop

Wyeast 1332 Northwest Ale Yeast
Mashed at 150F

OG 1.062
FG 1.014
Ferment for 11 days
Dry hop for 7 days

Nice hop aroma and flavor. Great balance between malt and hop bitterness. It's the beer I've had the most praise for.

 

[Rick500]

Yeah, that's very close. Maybe I'll give that a go next time around...I like vienna. Thanks!

 

[darknova306]

Jason: My personal taste is a preference for Amarillo or Simcoe (as far as American hops go), but you'll do fine working with the other hop varieties. The basic premise I stick by is aiming for a IBU:GU ratio of around 1.00 with lots of late addition hops for character/aroma/etc. In my mind, too many IPAs these days are way too light on aroma, but that's me.

 

[JasonTerry]

This place is fantastic.

Thanks for the help. I will probably blend these recipes together. One thing I am certainly aiming for is the aroma of hops.

I want to learn what these ingredients end up doing to the final flavor so I can have some more control over the end result. That being said, I will probably keep it to fewer ingredients.

Again, thanks so much everyone!


Jason

 

[darknova306]

A good way to learn malt and hop characteristics is to brew a beer with just one type of hop and one type of malt, or all base malt with one specialty malt to see what it adds. I brewed a pale ale that was mostly pale malt and all centennial hops. Not my finest, but it made me understand what I like and don't like about centennial.

Yes, this place is fantastic. I just found it yesterday.

 

[chefmike]

A good way to learn malt and hop characteristics is to brew a beer with just one type of hop and one type of malt, or all base malt with one specialty malt to see what it adds. I brewed a pale ale that was mostly pale malt and all centennial hops. Not my finest, but it made me understand what I like and don't like about centennial.

Yes, this place is fantastic. I just found it yesterday.

welcome aboard. Kiss the rest of your life goodbye...

The term they use for the above is a SMaSH (single malt and single hop) if you have not seen it referenced yet. There is a lot of value to the practice for sure.

 

[JasonTerry]

The SMaSH sounds like a fantastic way to learn. I think I will get a few more in the pipeline before I give that a whirl though.

Thanks again for the help.

 

[darknova306]

The SMaSH sounds like a fantastic way to learn. I think I will get a few more in the pipeline before I give that a whirl though.

Thanks again for the help.

Yeah, it's a good idea to have something solid ready when brewing an experiment.

 

[Ciliorozo]

Check out Biermuncher's Outer Limit IPA. It has a lot of positive reviews and looks like a nice full body, slightly sweet, yet very hoppy brew.

https://www.homebrewtalk.com/f69/bms-outer-limits-ipa-87310/

 

[JasonTerry]

So here is what I ended up with:
Modified TheJadedDog

13.00 lb Pale Malt (2-Row) US (2.0 SRM)
1 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1 lb Honey Malt
1.63 oz Amarillo (9.00%) (60 min) 53.7 IBU
1.10 oz Amarillo (9.00%) (15 min) 9.7 IBU
1.10 oz Amarillo (9.00%) (5 min) 6.1 IBU
1.00 oz Amarillo (9.00%) (0 min) -
1.17 oz Amarillo (9.00%) (Dry Hop 10 days) -
1.00 tsp Irish Moss (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 10.0 min)

Wyeast 1272

Mash at 156F for 60 minutes.
Ferment for 14 days before dry hopping.
Ferment at 66F.

I added the Honey Malt and upped the crystal.
Plus I upped the mash temp to bring up the sweetness.

I plan on brewing after Thanksgiving, so if anybody has any comments... let em fly please!

Jason