Session ipa

[buntung483]

Hi guys

Besides the previous post for a stout im wanting to brew a session ipa around the 5% or less with lots of citrus and passion fruit flavour if anyone has a good recipe would be great to hear.

Thanks

 

[MachineShopBrewing]

You looking for extract or all grain?

 

[hubbs]

How about this:

Session IPA

Style: American IPA OG: 1.054
Type: All Grain FG: 1.013
Rating: 0.0 ABV: 5.37 %
Calories: 176 IBU's: 57.66
Efficiency: 70 % Boil Size: 7.25 Gal
Color: 6.3 SRM Batch Size: 5.50 Gal
Preboil OG: 1.045 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 28 days @ 65.0?F

Grains & Adjuncts
Amount Percentage Name Time Gravity
11.00 lbs 85.27 % Pale Malt (2 Row) US 60 mins 1.036
0.70 lbs 5.43 % White Wheat Malt 60 mins 1.040
0.70 lbs 5.43 % Briess Carapils 60 mins 1.034
0.50 lbs 3.88 % Caramel/Crystal Malt - 40L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
1.00 ozs 13.16 Cascade 60 mins 4.00
0.70 ozs 30.40 Citra 60 mins 13.20
1.00 ozs 5.58 Amarillo Gold 5 mins 8.50
1.00 ozs 8.53 Galaxy 5 mins 13.00
0.50 ozs Amarillo Gold 14 days 8.50
0.50 ozs Cascade 14 days 4.00
0.50 ozs Galaxy 14 days 13.00
0.50 ozs Citra 14 days 13.20

Yeasts
Amount Name Laboratory / ID
1.0 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
1.00 tsp Yeast Nutrient 15 mins Boil

Mash Profile
Light Body Infusion In 75 min @ 150.0?F
Add 19.35 qt ( 1.50 qt/lb ) water @ 161.7?F
Light Body Infusion Out 10 min @ 168.0?F
Add 8.97 qt water @ 212.0?F
Sparge
Sparge 9.39 qt of 170.0?F water over 15 mins

Carbonation
(none)

Notes

www.iBrewMaster.com Version: 1.536

 

[buntung483]

I do all grain

 

[MachineShopBrewing]

I have made 3-4 session ipas over the last year or so. I take a different approach to the style than hubbs does. I target an OG in the low to mid 1.040's and I dry the beer out to 1.006-008. To me a session beer should be <5% abv. I want mine to be dry so the hops really pop and the beer is much more drinkable in quantity.

I can post up a recipe later when I get home. Some parameters that I have found work well are using a 2:1 ratio of regular 2-row and pilsner as the base. I stay away from caramel malts in mine, as I want the beer to just be a pure, clean, drinkable hoppy beer. Some wheat is good for some more mouthfeel. Carapils for a little more body also.

As far as hops for citrus and passionfruit, I would look at galaxy(big time passionfruit), mosaic, centennial, citra, amarillo(if you can get it) etc...

Target around 40-50 IBU with most of that coming from late hops (ie <20 minutes). Dry hop with 3 oz per 5 gallons for 3-5 days.

Ferment clean and cool.

 

[John8251]

Session IPA (5 gallon, All Grain)
OG: 1.042
FG: 1.008
IBU: 57
SRM: 5.6
MASH: 150F for 60 minutes
60 min boil

5 lbs 8.0 oz Pale Malt
1 lbs Wheat Malt, Bel
8.0 oz Cara-Pils/Dextrine
8.0 oz Caramel/Crystal Malt - 40L
0.25 oz Chinook [13.0%] - Boil 60 min
0.25 oz Galena [12.5%] - Boil 60 min
0.25 oz Simcoe [13.0%] - Boil 60 min
1.00 Whirlfloc Tablet (Boil 15 min)
0.75 oz Citra [12.0%] - Boil 10 min
1.0 oz Citra [12.0%] - Boil 1 min
1 pkgs Safale American (DCL/Fermentis #US-05)
1.0 oz Citra [12.0%] - Dry Hop 5-7 days
.5 oz Simcoe [13.0%] - Dry Hop 5-7 days

Fermented at ~65F for two weeks, then dry hopped in primary for 5 days.

Came up with this recipe on my own and after it carbed up (took about two weeks), came out great in my opinion (could be biased as it is my own beer). With all the citra at the end it came out with a big tropical/grapefruity aroma and taste. Great beer for hot summer days or just when you want to have a few and not be stumbling.

 

[Xpertskir]

Ive made two different session IPAs in the last few months, it's a style I have been playing with. I take a different approach to both of the above. I target a FG and IBU balance point, and back into the rest.



Amt Name Type # %/IBU
7 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 1 75.7 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 2 13.5 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 3 5.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.4 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 5 9.9 IBUs
0.50 oz Pacific Jade [13.00 %] - Boil 15.0 min Hop 6 10.7 IBUs
0.75 oz Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 7 10.8 IBUs
0.75 oz Pacific Jade [13.00 %] - Boil 10.0 min Hop 8 11.7 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 7.9 IBUs
1.00 oz Pacific Jade [13.00 %] - Boil 5.0 min Hop 10 8.6 IBUs
1.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.50 oz Pacific Jade [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 13 -
1.50 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.50 oz Pacific Jade [13.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs


Mash at 140

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.010
Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 59.6 IBUs Calories: 151.6 kcal/12oz



Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 70.3 %
1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 16.2 %
12.0 oz Carafoam (2.0 SRM) Grain 3 8.1 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 5.4 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 5 9.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 15.0 min Hop 6 10.5 IBUs
0.75 oz Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 7 10.6 IBUs
0.75 oz Simcoe [13.00 %] - Boil 10.0 min Hop 8 11.5 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 7.8 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 8.4 IBUs
1.50 oz Nelson Sauvin [12.00 %] - Aroma Steep 60.0 min Hop 11 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Aroma Steep 60.0 min Hop 12 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 13 -
1.50 oz Nelson Sauvin [12.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
Mash 157

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.014
Estimated Alcohol by Vol: 3.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 58.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.6 SRM


The latter is probably my favorite(both were fine beers), but still missing some of the body I wanted to fake with the high percentage of specialty/crystal malt and high mash temp.

I used WLP002 to ensure a low attenutation.

Next time I'll be adding Maltodextrin and mashing a little lower.

You can change the hops up all you want and target a bitterness level you want, but those are both very good jumping off points.

Here is a good article on the subject, http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html

 

[kombat]

0.25 oz Chinook [13.0%] - Boil 60 min
0.25 oz Galena [12.5%] - Boil 60 min
0.25 oz Simcoe [13.0%] - Boil 60 min

Why would you use 3 different kinds of bittering hops? Any flavour character they impart is just going to be boiled away as the alpha acids are isomerized into pure bitterness anyway. At least you're using more of the Simcoe later in the dry hop, but why open up and oxidize an ounce each of Chinook and Galena just to use 1/4 of them to bitter? Why not just go with 0.75 oz of Simcoe, or better yet, Magnum or Warrior?

 

[John8251]

I used what I had on hand as far as high alpha acid bittering hops. They were left over from previous recipes and I ended up doing FWH with those vice boiling. Was just trying something new out with I had. I'm sure any other decent bittering hop would work fine as well.

 

[buntung483]

Defiantly a few tasty sounding recipes. I like the sound of the 2 row. Bit of wheat and cara pils. Sounds like simple recipe. And so far I've enjoyed the simple recipes better. I also like the sound of the New Zealand hops