Recipe Inconsistency IPA, Help

[Chapster100]

Hi All
I have this recipe for an IPA, but honestly i don't trust it.

The water volumes look a bit odd and the mash ratio looks wrong. I dont know what to trust. The grain bill is 6,2 kgs. Help, any advise would be appreciated. I have all the ingredients ready for it.


Hop heads unite! The deep copper-gold India Pale ale is well balanced with a frothy white head followed by a fruity and citrusy hop aroma. The finish is long and lingering backed up with a pleasing malt backbone.

This IPA is ready to drink as soon as it is carbonated. It will peak at 2 to 5 months.

Serve at 10 °C

Batch size: 20 liters

Efficiency: 70.0%

Original Gravity: 1.060

Final Gravity: 1.015

Alcohol: 5.9%

Bitterness: 51.6 IBU

Boil duration: 60 min

Water needed
13 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

20 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)

Ingredients
5.8 kg Pale Malt
0.3 kg Pale Crystal Malt (20 L)
100 g Amber Malt

Hops: 30 g Southern Passion (US 4/78) (9%) - 60 min
Hops: 20 g Cascade (6.5%) - 15 min (before end of boil)
Hops: 15 g Southern Passion (US 4/78) (9%) 15 min (before end of boil)
Hops: 15 g Simcoe - 1 min (before end of boil)
5 ml Irish moss - 15 min (before the end of the boil)
Fermentis Safale SO5 or Bry-97 West Coast American Ale yeast

Work order

Heat 13 Liters of water to 74 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 68 °C (you can add boiling water or some ice cubes to adjust the temperature if needed)

Mash for 60 minutes

Heat 21 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the first hop addition (30 g Southern Passion). Boil for 60 minutes

 

[Gnomebrewer]

It should be about 16l of water for the mash. The temperature will depend on your equipment, but about 72 to 74 for a target 68deg mash temp would be about right (that's quite a high temp for an IPA though, but the recipe looks to me more like an APA....).

 

[Chapster100]

So does 34 liters of water sound like enough to to get a 20 liter batch.

 

[stpug]

So does 34 liters of water sound like enough to to get a 20 liter batch.

Yes. The recipe also looks fine from my perspective. Maybe not an "IPA" in my book, but good nonetheless (not enough late addition hops, and not enough dry hops either).

 

[Chapster100]

Thanks for the advice. I am new to this. ��
I have changed the hops a bit. I am replacing the simcoe with 15g cascade at 3 minutes, and 30g azacca at flameout.

 

[chickypad]

If I were you I would dial in your own system in terms of mash/sparge volumes, strike temps, etc. People boil off different amounts, have different amounts of deadspace, etc. If you use someone else's volumes you may not end up with the correct ending batch volume. Strike temp can depend on whether you preheat your tun, what kind of tun, what temp the grain is, etc. Mash thickness is something that's a lot of personal preference. The 2.6L per kilo equates to about 1.25 qt per lb which is a common number used, but some like to go thinner. BIAB'ers for example often do full volume mash with no sparge. Most all grain brewers don't change their system to match a recipe, they take the grainbill and hop schedule and adapt to their own system.

As far as the recipe, I agree with stpug. Looks good just way low on the late hops for an IPA.

 

[Chapster100]

Hi all

So i did my "IPA" yesterday and seem to go according to plan.

My hop addtions were:
25g Southern Passion at 60min
25g Cascade at 15 min
15g Southern Passion at 10min
15g Azaaca at 3 min
30g Azaaca at 1 min

But now i want to put a dry hop addition of 30g Azaaca. When would be the best time to add the dry hop pellets? I have never dry hopped before and would like to know if this plan is advisable or not.

My plan is to ferement in a primary for two weeks as listed on the recipe and then straight into the fridge to cold crash for three days, then bottle.

 

[RM-MN]

Hi all

So i did my "IPA" yesterday and seem to go according to plan.

My hop addtions were:
25g Southern Passion at 60min
25g Cascade at 15 min
15g Southern Passion at 10min
15g Azaaca at 3 min
30g Azaaca at 1 min

But now i want to put a dry hop addition of 30g Azaaca. When would be the best time to add the dry hop pellets? I have never dry hopped before and would like to know if this plan is advisable or not.

My plan is to ferement in a primary for two weeks as listed on the recipe and then straight into the fridge to cold crash for three days, then bottle.

The best time to dry hop is when all fermentation it done. I like to give the beer plenty of time so more of the yeast settles out too so I might leave the beer in the primary fermenter for as much as 3 weeks or even more, then dry hop in the primary. People have reported good results with dry hopping for 3-5 days but I still go a full week.

Cold crashing is a faster way to settle the yeast but then you have cold beer. If you bottle your beer, you will have to let the beer warm to get the carbonation as that relies on yeast activity which only happens when it is warm. You can let it warm in the fermenter or in the bottles, or you can just let it have more time and the yeast settle anyway.

 

[Chapster100]

Yes after cold crashing i will bottle then let the bottles sit at room temperature for another 2 to 3 weeks.
So i think i will dry hop a couple of days before cold crashing.