simple IPA build.

[Mr.Wyatt]

I wanted yall to check out my build for a simple Milkshake IPA. To me its look alright but I feel like something is missing. I am entering this in a competition we are having in a brew class.

 

[IslandLizard]

For a Hazy/Milkshake type IPA you'd need much more hopstand/whirlpool hops, 4-6 oz, at least.
To keep the IBUs at bay, I'd split the hopstand hops 50/50 between a 170F addition for 10' and a 150F addition for 30'. Give your hopstand hops a stir every few minutes.
Then chill to ferm temps.

I feel like something is missing.

I don't see any dry hops. 6 oz at least, 9-12 oz more in line with a big heavy beer.
Maybe substitute some of the grain for a pound of sugar to reduce body. And mash lowish, 148-150F for 90' to obtain a good fermentable wort.

At 1.098 OG that's more like a Triple IPA. Are you sure you want it that high?
What yeast are you planning to use? You need to pitch a huge starter slurry, and oxygenate well, twice.

Are you kegging?

 

[Mr.Wyatt]

For a Hazy/Milkshake type IPA you'd need much more hopstand/whirlpool hops, 4-6 oz, at least.
To keep the IBUs at bay, I'd split the hopstand hops 50/50 between a 170F addition for 10' and a 150F addition for 30'. Give your hopstand hops a stir every few minutes.
Then chill to ferm temps.


I don't see any dry hops. 6 oz at least, 9-12 oz more in line with a big heavy beer.
Maybe substitute some of the grain for a pound of sugar to reduce body. And mash lowish, 148-150F for 90' to obtain a good fermentable wort.

At 1.098 OG that's more like a Triple IPA. Are you sure you want it that high?
What yeast are you planning to use? You need to pitch a huge starter slurry, and oxygenate well, twice.

Are you kegging?

I looked at that as well and I scaled everything back. I scaled my 2 row to 10 lbs and WW to 1.5 lbs. I am going to add more hops thus was just a starting point for me to see if I was headed in the right direction. And yes I am going to keg this. Bottling days are over for me lol.

 

[IslandLizard]

That's much more reasonable. Coming in at around 1.065-1.070?

Yeast? You still need a good solid starter.

I'm sure you've read this thread?
https://www.homebrewtalk.com/threads/northeast-style-ipa.568046/

 

[Mr.Wyatt]

That's much more reasonable. Coming in at around 1.065-1.070?

Yeast? You still need a good solid starter.

I'm sure you've read this thread?
https://www.homebrewtalk.com/threads/northeast-style-ipa.568046/

1.074 and I am using Wlp-067. I still wanna bring that OG down to around 1.065

 

[IslandLizard]

WLP067 is a yeast blend. You could make a 2 liter starter with it, but chances are it will change the composition (strain ratio) of the original. Can you get it fairly fresh and viable?

 

[Mr.Wyatt]

WLP067 is a yeast blend. You could make a 2 liter starter with it, but chances are it will change the composition (strain ratio) of the original. Can you get it fairly fresh and viable?

I get it from my LHBS. I was also thinking of switching that and using safale 04.

 

[IslandLizard]

I was also thinking of switching that and using safale 04.

I would not.

I get it from my LHBS.

LHBS yeast is typically 2-4 months old, YMMV.

Now WLP yeast's viability, in PurePitch packs, after 3 months is still around 80%, but making a starter is always good practice. Plus you can save some out for a next brew...

I use WY1318. Any of the hazy Imperial strains is excellent too, and you get 200 billion cells (minus viability loss due to age, ~7-10% per month).