S & A Ipa

[xiang]

Really good stuff!!!!

That looks tasty!!!

 

[Mustangj]

xiang

Have you tried Wyeast 1272 with this recipe?


1272
With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.

Origin:
Flocculation: High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

 

[Rick500]

I haven't brewed this one yet (I will soon though!), but I have brewed several Amarillo IPAs with Bell's ale yeast, which I am fairly sure is very similar to 1272, if it's not in fact 1272. I think it's great with Amarillo...the fruitiness of the yeast complements the flavor nicely.

 

[xiang]

Mustangj, I haven't tried wyeast 1272 with this recipe yet. But I have used wlp051. The wlp051 has gone very well with this recipe. So far I have used wlp001, wlp002, wlp004, wlp007, wlp013, wlp023, wlp051, notty and S-04.

The last two times that I brewed 10gal of this recipe, I pitched wlp001 in one fermenter and a wlp023 in the other. I will have to try the wyeast 1272 for comparison.

 

[BeantownR6]

this recipe is really good i want to make it again!

 

[Rick500]

Just ordered the grain bill for a batch of this recipe, yesterday.

I bumped it up to about 8% abv but otherwise left everything the same.

I'll be using my home-grown Cascades in this...really looking forward to it!

 

[Mustangj]

Mustangj, I haven't tried wyeast 1272 with this recipe yet. But I have used wlp051. The wlp051 has gone very well with this recipe. So far I have used wlp001, wlp002, wlp004, wlp007, wlp013, wlp023, wlp051, notty and S-04.

The last two times that I brewed 10gal of this recipe, I pitched wlp001 in one fermenter and a wlp023 in the other. I will have to try the wyeast 1272 for comparison.

Cool..Thanks for the info. I need to have this ready for the summer.

 

[fishnuttoo]

have to ask, any extract version available?

or maybe suggestions for malt substitution




thanx

 

[Mustangj]

Brewing now!!

 

[xiang]

Just brewed S&A last weekend to bring up to yoopers brew day in July.

I have made a few changes to the recipe over the past year. The only other change I make is to rotate hop varieties at the 10min addition each time I brew it. I will rotate the 10min using either Amarillo, Citra, Columbus or Simcoe.


S&A#16
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.075 SG
Estimated Color: 12.8 SRM
Estimated IBU: 82.0 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 67.11 %
2.00 lb Vienna Malt (3.5 SRM) Grain 13.42 %
1.25 lb Wheat, Red (2.3 SRM) Grain 8.39 %
1.00 lb Toasted Malt (27.0 SRM) Grain 6.71 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.36 %
0.15 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.01 %
1.00 oz Cascade [5.00 %] (Dry Hop 10 days) Hops -
0.70 oz Simcoe [11.90 %] (90 min) (First Wort HopHops 30.2 IBU
1.00 oz Simcoe [11.90 %] (Dry Hop 10 days) Hops -
1.00 oz Amarillo Gold [8.90 %] (Dry Hop 10 days) Hops -
1.25 oz Amarillo Gold [8.00 %] (15 min) Hops 15.3 IBU
1.25 oz Simcoe [11.90 %] (15 min) Hops 22.7 IBU
1.25 oz Citra [11.00 %] (10 min) Hops 13.8 IBU
2.00 oz Amarillo Gold [8.00 %] (0 min) (Aroma HopHops -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 14.90 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 18.63 qt of water at 165.3 F 150.0 F

 

[bkov]

so i know the recipes are pretty similar....but how would one comment on the end results of this compared to lwpa?

 

[xiang]

so i know the recipes are pretty similar....but how would one comment on the end results of this compared to lwpa?

The flavor combo of Amarillo and Simcoe is somewhat similar to lwpa. The hopping schedule of the newer recipe seems to allow for a brighter (for a lack of a better word) hop flavor.

Also, the malt profile is quite a bit different between the two. The Marris Otter adds a fuller flavor(biscuit/cracker), compared to us 2-row, which tends to be more neutral in flavor. Marris is the perfect backdrop for a balanced IPA, IMO. The addition of C-120 gives it a bit more depth/complexity.

I hope this helps?

 

[Palefire]

Hey there - brewed this one up a couple of months ago, and just wanted to say that this is one mighty fine beer. Absolutely delicious. I've never used this hop combination before, but I'm getting all kinds of mango, peach and apricot flavors/aromas (the aroma is straight mango, to my nose at least!). A very welcome change from the usual ultra-citrus. There's also great malt complexity, which well matches the hops. Doesn't at all taste like a 7+% beer!

Honestly, to my mind this beer is far superior to (and more interesting than) 75% of the commercial IPAs out there. I brought a bunch of bottles to a block party we had a few weeks ago, and it got tons of compliments. Might have to try it again with WLP051, which is quickly becoming my favorite yeast.

Anyway, thanks for the recipe. To anyone checking out this thread - brew it up, you won't be disappointed!

 

[BeantownR6]

Hey there - brewed this one up a couple of months ago, and just wanted to say that this is one mighty fine beer. Absolutely delicious. I've never used this hop combination before, but I'm getting all kinds of mango, peach and apricot flavors/aromas (the aroma is straight mango, to my nose at least!). A very welcome change from the usual ultra-citrus. There's also great malt complexity, which well matches the hops. Doesn't at all taste like a 7+% beer!

Honestly, to my mind this beer is far superior to (and more interesting than) 75% of the commercial IPAs out there. I brought a bunch of bottles to a block party we had a few weeks ago, and it got tons of compliments. Might have to try it again with WLP051, which is quickly becoming my favorite yeast.

Anyway, thanks for the recipe. To anyone checking out this thread - brew it up, you won't be disappointed!

yeah this is a great recipe, its so good its the first beer i made twice. i should have it on tap in a month or so

 

[xiang]

Hey there - brewed this one up a couple of months ago, and just wanted to say that this is one mighty fine beer. Absolutely delicious. I've never used this hop combination before, but I'm getting all kinds of mango, peach and apricot flavors/aromas (the aroma is straight mango, to my nose at least!). A very welcome change from the usual ultra-citrus. There's also great malt complexity, which well matches the hops. Doesn't at all taste like a 7+% beer!

Honestly, to my mind this beer is far superior to (and more interesting than) 75% of the commercial IPAs out there. I brought a bunch of bottles to a block party we had a few weeks ago, and it got tons of compliments. Might have to try it again with WLP051, which is quickly becoming my favorite yeast.

Anyway, thanks for the recipe. To anyone checking out this thread - brew it up, you won't be disappointed!

I'm happy you enjoyed it. Definitely try it with WLP051. According to my journal, the last time I used it, I mashed at 147F for 90min, do to WLP051 lower attenuation vs WLP001. I did this out of my own personal taste. I also started out fermenting on the low end, 65F for 4 days, raised to 67F for remainder, rousing the yeast every other day.

My tasting notes state that the fruitiness from the yeast was very subtle, hard to pickup in the first keg @ 7 weeks. The second keg was tapped in the 11th week. The fruitiness from the yeast was more noticeable as the hop flavor dropped a bit. Strain lends itself nicely to the hop character. Side note to myself says to start fermentation at 67F next time, then raise to 69F.

 

[xiang]

yeah this is a great recipe, its so good its the first beer i made twice. i should have it on tap in a month or so

Those who know me, know that I'm pretty much a hop head. I think 70% of what I brew are various IPA's. This is one of a handful I re-brew with any regularity. So reading that you brewed this twice puts a on my face.

 

[BeantownR6]

Those who know me, know that I'm pretty much a hop head. I think 70% of what I brew are various IPA's. This is one of a handful I re-brew with any regularity. So reading that you brewed this twice puts a on my face.

same here. i brew mostly IPAs, pale ales and occasional heff

 

[bkov]

do you notice a big difference between the victory in the orginal and the toasted in the updated version?

 

[xiang]

do you notice a big difference between the victory in the orginal and the toasted in the updated version?

I think home toasted Maris Otter imparts a fresher toasted, nutty flavor vs Victory. I should say, I perceive it to be greater. Plus it is cheaper for me to toast my own vs buying victory.

I toast it at 375F for 40min, mix grains at 20min.

 

[lehr]

I see you have swapped the victory and the cara-pils for red wheat and toasted malt how do you think this changed the flavor of the beer ?

Thanks Pat

 

[xiang]

I see you have swapped the victory and the cara-pils for red wheat and toasted malt how do you think this changed the flavor of the beer ?

Thanks Pat

Pat, there really isn't much of a difference in the flavor between the two. The change has more to do with what I have on hand and cost savings vs trying to impact the flavor.

 

[lehr]

Pat, there really isn't much of a difference in the flavor between the two. The change has more to do with what I have on hand and cost savings vs trying to impact the flavor.

Thanks I think my next IPA will be your's.

Pat

 

[Shwagger]

I just brewed this Sunday, bubbling away ever so subtley now (I have bad luck with liquid yeast lol)

Anyway, I have never dry hopped. I plan on racking to a secondary 5 gallon carboy after 10-14 days in my 6 gallon primary and cold crashing for 5 or so days. After I rack it into the secondary, should I wait 5 days to add the dry hops or do it for the whole 10 days? The first post is confusing me, as it says both 5 days and 10 days.

Also, using a hop bag isnt going to be a problem for dry hopping, is it?

 

[xiang]

Shwagger, I leave it in primary the whole time. After 10 days, I add the hops into the primary and let it go for another 10 days. On the 21st day I cold crash for 3-5 days, then rack it into a keg.

 

[Shwagger]

Shwagger, I leave it in primary the whole time. After 10 days, I add the hops into the primary and let it go for another 10 days. On the 21st day I cold crash for 3-5 days, then rack it into a keg.

Awesome, makes it much easier lol, thanks

How long do you let this recipe age for or is it good to go after kegging?

 

[xiang]

Shwagger, I usually tap the keg a week or two after it was racked.

 

[BeantownR6]

man 4 weeks primary 2 weeks dryhopped....cold crashed and kegged and forced carbed right away, this beer is awsome!!! shared with the g/f and neighbors they loved it for the 2nd time....im desiging my 10 gallon setup now, this may have to be my first 10 gallon batch...possibly house ipa! good stuff!

 

[xiang]

Glad to hear your brew turned out. I have 10gal of S&A that needs to be kegged this weekend.

 

[BeantownR6]

Glad to hear your brew turned out. I have 10gal of S&A that needs to be kegged this weekend.

10 gallons! lucky! my 5 gallons is gone after 2 weeks lol!

 

[JohnnyO]

Brewed this two weeks ago. Hellacious brew day because of the summer heat. Just took a sample and dry hopped. I think this was the first time I tasted a sample and just wanted an uncarbed pint of something.

Thanks for the great recipe. I'm looking forward to the dry hop nose.