Recipe inspired by m00ps' article "Not Your Fathers IPA"

[whovous]

Normally I would agree...but this is going to be a slightly higher ABV beer and with the higher OG, some sweetness will remain and cancel out some of the bitterness, especially after a few weeks of aging...I could be completely wrong about all of this...but this is all a learning experience...

You're close to me...when it is done, you can come have one and see what ya think...I would love the feedback!

When do you plan to brew? I hope to try Round 5 of my APA this Friday or Saturday, if I can get my butt out of bed at a marginally sane hour. We could get together in about six weeks and you could try mine at the same time. Our brews are not dissimilar, so we could probably both benefit from the feedback.

 

[Biscuits]

When do you plan to brew? I hope to try Round 5 of my APA this Friday or Saturday, if I can get my butt out of bed at a marginally sane hour. We could get together in about six weeks and you could try mine at the same time. Our brews are not dissimilar, so we could probably both benefit from the feedback.

Brew day is TBD at the moment. I am trying to hold out until after the holidays because I have some new toys coming from Santa that will be fun to incorporate...but I might not be able to wait. Are you a member of any of the homebrew clubs in the area? I am a member of GRiST here in Arlington.

 

[Biscuits]

I am I suppose. Don't want you to **** up the beer because of minerals. I'd sooner do nothing to the water than add what you have outlined.

As a related issue, what is the predicted mash pH with the adjusted water and grain-bill that you currently have? (i.e. the 300ppm So4 and 150Ca) I'd guess you're at about 5.8-5.9 which is not desirable.

Just as an example here is my own water profile for my last brew. A Citra IPA
I could certainly have gone higher in sulphate. But with seasoning too much can be a problem. If I like this and want to I may up the sulphate to 150 next time.

I needed 4oz of acidulated malt in an 8.0 gallon mash volume to bring the pH to my target. I don't see any comparable acid source in your grain-bill.

With the away the water was originally, as shown in the image I attached, the alkalinity was @ 5.6...the Gypsum drove the alkalinity down. With the new profile and the reduction of the gypsum, I actually had to remove the baking soda and add lactic acid in order to bring the alkalinity back down.

 

[Ruckusz28]

Subscribed to this thread. I'm also in pursuit of doing something similar. All this water chemistry makes me feel like I need to hit the books!

 

[iijakii]

This isn't full of roasted grains, did you really need baking soda to raise your pH? I'll dissent from Gavin and say 300PPM Sulfate is a good target for a really sharp and pungent IPA. I definitely prefer it over 200 mark. I havent tried going higher than 300... I keep meaning to do a glass-addition taste but always forget. Tis all subjective of course.

Besides that looks fine. Grainbill is a bit complicated for my lazy self, not sure there's much to gain from the quarter lb of torrified and flaked etc, but no big deal. You definitely need a bigger hopstand if you want it outrageous. This looks like a good IPA but really, up the hopstand to make it great.

 

[Biscuits]

This isn't full of roasted grains, did you really need baking soda to raise your pH? I'll dissent from Gavin and say 300PPM Sulfate is a good target for a really sharp and pungent IPA. I definitely prefer it over 200 mark. I havent tried going higher than 300... I keep meaning to do a glass-addition taste but always forget. Tis all subjective of course.

Besides that looks fine. Grainbill is a bit complicated for my lazy self, not sure there's much to gain from the quarter lb of torrified and flaked etc, but no big deal. You definitely need a bigger hopstand if you want it outrageous. This looks like a good IPA but really, up the hopstand to make it great.

With the addition of all the gypsum it drove the pH down, which was the reason for needing baking soda...maybe "need" is the wrong word. I wanted the mash pH to be higher than normal, somewhere around 5.7-5.8, in attempt to give the beer more body. And I agree about the grain bill probably being a bit much, some of the grain bill is a combination of me trying stuff out and using up some of my left overs. I am really torn about the Sulfate amount now...so I think I will compromise and go middle of the road...put it somewhere around 150-160ppm.

 

[whovous]

I am brewing today. The plan for the moment is to cut the sulfate back to around 150 (I've been in the 2-300 camp, but I've also had scale issues, so I am not sure where I have really been) and to boost the chloride to around 150 in hopes of getting some mouthfeel magic. I will try to keep pH to about 5.5 or lower.

 

[Biscuits]

I am brewing today. The plan for the moment is to cut the sulfate back to around 150 (I've been in the 2-300 camp, but I've also had scale issues, so I am not sure where I have really been) and to boost the chloride to around 150 in hopes of getting some mouthfeel magic. I will try to keep pH to about 5.5 or lower.

What are you brewing? I just kegged (first time kegging) my Yooper's Oatmeal Stout last night.

 

[Ruckusz28]

I noticed that Belma hops are available on farmhouse. They've always interested me with their noted Orange aroma. I foresee a single hop Belma Blaster in my near future.

 

[m00ps]

I noticed that Belma hops are available on farmhouse. They've always interested me with their noted Orange aroma. I foresee a single hop Belma Blaster in my near future.

Just FYI, Belma is pure strawberry. Well maybe 95% strawberry, 4% melon, 1% orange. Its great, I use it in my normal IPA all the time. You just need a lot of it for an aggressively hopped beer since hops like citra and simcoe can overpower it even at a 2:1 ratio

 

[Ruckusz28]

Just FYI, Belma is pure strawberry. Well maybe 95% strawberry, 4% melon, 1% orange. Its great, I use it in my normal IPA all the time. You just need a lot of it for an aggressively hopped beer since hops like citra and simcoe can overpower it even at a 2:1 ratio

I'll be using about a pound in a 3 gallon batch with a bittering charge of magnum. Thoughts?

 

[m00ps]

I'll be using about a pound in a 3 gallon batch with a bittering charge of magnum. Thoughts?

I approve

 

[whovous]

What are you brewing? I just kegged (first time kegging) my Yooper's Oatmeal Stout last night.

Well, this is what BrewSmith said last time. I am going to work on getting it to better recognize my system and make some changes to the water, but it is close to what I plan to do today. I want to substitute a hopburst for the dry hop if I can convince myself my new hop rocket will work as a filter inline with the plate chiller at the end.

AlphaAlphaAlpha
American IPA (14 B)

Type: All Grain
Batch Size: 2.70 gal
Boil Size: 3.90 gal
Boil Time: 60 min
End of Boil Vol: 3.40 gal
Final Bottling Vol: 2.60 gal
Fermentation: Ale, Single Stage

Date: 21 Oct 2015
Brewer:
Asst Brewer:
Equipment: MiniBrau
Efficiency: 74.00 %
Est Mash Efficiency: 74.0 %
Taste Rating: 30.0

3.90 gal Hop-Fu Water Profile Variant Water 1 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 85.0 %
9.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 9.0 %
2.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 2.0 %
4.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 4.0 %
0.20 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 22.2 IBUs
0.20 oz Citra [12.00 %] - Boil 21.0 min Hop 8 11.1 IBUs
0.20 oz Mosaic (HBC 369) [12.25 %] - Boil 21.0 min Hop 9 11.3 IBUs
0.60 oz Citra [12.00 %] - Boil 6.0 min Hop 10 12.5 IBUs
0.60 oz Mosaic (HBC 369) [12.25 %] - Boil 6.0 min Hop 11 12.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 69.9 IBUs
Est Color: 6.3 SRM

Measured Original Gravity: 1.063 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.0 %
Calories: 210.2 kcal/12oz

 

[whovous]

The hop rocket seems to have done its job, but oh boy did I leave a lot of wort behind. My target was about 2.6 gallons to the fermenter and I think I wound up with about 2.1 gallons instead. Then again, I got an OG of 1.070, so my other new toy, a Barley Crusher, helped with the efficiency.

 

[Ruckusz28]

For the record. Here is tripa from kuhnhenn. It's piney grapefruity mango smooth hop juice. Has the hazy characteristics in the thread.

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