American IPA The New West Coast IPA

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Finally got the chance to brew one of these. Used a few tips from @ihavenonickname on the water profile. This is mostly simcoe & strata w/ a pinch of vic secret & lupomax columbus. Dry hopped at ~ 2 oz/gallon. Really enjoying it & ready to brew the next one.

08A1E7CD-D14D-4F97-9682-F27D9065490E.jpeg
 
I am in love with this style. I wish it was more popular around here.

75% Pils
25% 2-row
handful acidulated

5.5 gal
1.055 OG
1.009 FG (83% attenuation...nice)

Mash at 150 for 90 min.

.25 oz Simcoe FWH
.5 Citra 30 min
.75 Simcoe 15 min
43 IBU (without WP or DH)

2:1 Simcoe Citra WP at 180F for 15 min

Ferment with Escarpment Cali at 66F raise to 68 after 3 days.
Soft crash DH 4:2 Citra:Simcoe.

I brewed this at the end of November. Because of how extremely anal retentive I became about oxygen ingress with my ridiclous CO2 purgeable hop cannon while chasing NEIPAs, this beer still drinks super fresh and the aroma is still amazing. I find the bitterness to be quite assertive. Might dial it back a bit but the fiancee loves it.

I like what this brings over NEIPAs. Though I do like the look of a hazy, I pine over clear beer. I love how much more crushable this style is too.
PXL_20230324_213422914.jpg
 
DrGMG said:
Looks good. You don't think the Talus overpowered everything else there?
Click to expand...
It’s definitely talus forward. The finish is a little too earthy/cedar like for me to want to use talus heavy handed again.
 
Been lurking on this thread for a while and been excited to finally brew something like this. So with the Modern style west coast style being in general more "quaffable", the IBUs aren't as aggressive as the previous historical WCIPAs such as Stone's Ruination or Olde Hickory's "Death by Hops", I actually decided to do something more in-line of russian river's modern approach to IPAs. Post #34 where the CBC interviewed vinny was a treasure for me. So I've elected to brew a beer without any "cara" malts, but gave it more of a malt backbone than @ihavenonickname original recipe but I upped the IBUs compared to the OPs post. So this is CBCs inspired grain bill and since I still love russian rivers IPAs I used a hop profile that combined the likelness of pliney the elder and blind pig I think.

Stats:

OG - 1.064, FG - 1.011 = ~7.0%abv
Yeast: WLP001
Grain Bill: ~77% Epiphany 2 row foundation malt, 14% Pale Ale malt (briess), 4.3% Munich Type II, 4.3% Chit Malt
Calculated SRM = 5.8 - Epiphany's 2 row malt is darker than norm but extremely flavorful compared to standard 2-row like Rahr.
Hops: Boil - Columbus, LUPOMAX cascade, and simcoe; WP - Amarillo, LUPOMAX Cascade, and Simcoe; DH - Simcoe, Citra, Columbus, Amarillo
Calculated IBUs = 78.

I am digging this beer! With the relatively more malty grain bill compared to the OP - it easily supports the higher IBUs without being sweet. Friends who have decent palates all thought this beer had an IBU in the 40-50 range.

So while my attempt at this style strays from the OPs, I think we are actually on the same page about the end-game perception on how drinkable these beers are. No crystal needed and if you want to have a maltier grain bill, feel free to up the IBUs - you wont be dissapointed. This was also the first time using chit malt and I'll say that it DOES help with foam formation, BUT I think my retention could be a bit better. Got this beer in a couple of comps so we will see how it shakes out.

Pictures: no sun so lighting isn't great but this beer looks more golden yellow than the pics show. But given it was 80 degrees today and flowers are blooming, I will take this opportunity to stick it to the northerners and say "glad I aint up there anymore!" lol


thumbnail_IMG_5304.jpeg
thumbnail_IMG_5303.jpeg
 
Last edited:
CascadesBrewer said:
How does Talus compare to Sabro? I have learned I really don't like Sabro..and need to give away what is left of my 1 lb bag.
Click to expand...
The finish is similar. I’ll try to explain it the best I can

In my opinion Sabro is a touch limey, with heavily coconut that can be a touch artificial sometimes but finishes with a popsicle stick flavor in the finish.

Talus is grapefruit forward with a slight stonefruit note, then it moves to a coconut type character but goes popsicle stick sooner and last longer, with a earthiness.

You also have to take this with a grain of salt as if only ever used Sabro in a hazy ipa and Talus in a WC IPA
 
Dgallo said:
The finish is similar. I’ll try to explain it the best I can

In my opinion Sabro is a touch limey, with heavily coconut that can be a touch artificial sometimes but finishes with a popsicle stick flavor in the finish.

Talus is grapefruit forward with a slight stonefruit note, then it moves to a coconut type character but goes popsicle stick sooner and last longer, with a earthiness.

You also have to take this with a grain of salt as if only ever used Sabro in a hazy ipa and Talus in a WC IPA
Click to expand...
I think that description is pretty spot on, potpourri is Talus and it still has that coconut thing but way less then Sabro. I'm not a fan of either.
 
ihavenonickname said:
These have been my favorite beers for a couple years now. Surprised there isn't anything like it on this board yet. I've been dialing in this recipe with some pointers/details from a great local brewery (There does not Exist). The result is the modern, lean take on WCIPA a la Green Cheek, Highland Park, Slice, Alvarado St, and TDNE. Very light malt bill, restrained bitterness, bursting hop flavor and aroma. Pilsner malt is key, the water is key, and finishing down at 1.008-1.010 is critical for the full effect. Simcoe and citra is one of my favorite hop combos, they have a synergistic effect that's just perfect for wcipa tho you you could add in some others too. At first glance it might seem like not enough bitterness for IPA, but as long as you get the FG low enough its perfect! My mash schedule below works great and steps are easy on my system, if you want to do a single infusions 148F, no mash out, should work great at keeping the beer dry. I like to dry hop these beers at ferm temps to let the hop creep drive down the FG (this is different than my cold DH process for hazy beers).

https://share.brewfather.app/XAbAi3wKWCJy31
76.7% efficiency
Batch Volume: 23 L
Boil Time: 30 min
Total Water: 32 L
Boil Volume: 26.75 L
Pre-Boil Gravity: 1.059

Vitals​

Original Gravity: 1.063
Final Gravity (Fixed): 1.010
IBU (Tinseth): 51
BU/GU: 0.80
Colour: 3.9 SRM

Mash​

Temperature — 146 °F — 30 min
Temperature — 158 °F — 30 min

Malts (14 lb)​

10 lb (71.4%) — Weyermann Barke Pilsner — Grain — 1.8 SRM
4 lb (28.6%) — Great Western Brewer's Malt, 2-Row, Premium — Grain — 2 SRM

Hops (12.5 oz)​

0.3 oz (8 IBU) — Simcoe 12.6% — Boil — 30 min
1.5 oz (31 IBU) — Citra 13% — Boil — 15 min
1.7 oz (7 IBU) — Simcoe 12.6% — Aroma — 15 min hopstand @ 180 °F
1 oz (5 IBU) — Citra 13% — Aroma — 15 min hopstand @ 180 °F
4 oz — Citra 13% — Dry Hop
2 oz — Citra lupomax 19% — Dry Hop
2 oz — Simcoe 12.6% — Dry Hop

Miscs​

2 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
5.5 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 88% — Mash

Yeast​

2 pkg — Cellar Science Cali Cali 75%
Or similar Chico, Bry-97 is a new favorite.

Fermentation​

Primary — 68 °F
Carbonation: 2.4 CO2-vol

Water Profile​

Ca2+ 60, Mg2+ 4, Na+ 8, Cl- 35, SO42- 111, HCO3- 19

View attachment 785912View attachment 807394View attachment 807395
Click to expand...
I saved this to my Brewfather account and will give it a try. I've done a bunch of SMaSH IPAs lately Pilsner malt and either Mosaic, Citra or others.
 
DrGMG said:
Here is mine.

100% pils malt
1080 OG
65 IBU

Bittered with hop extract
WP Mosaic, Citra, Simcoe
DH with Nelson, Simcoe, Citra

Super crushable. Close to what I was going for.

View attachment 816114
Click to expand...


Looks great. Nice beer vase ☺️
Use any finings &/or has it cleared since being kegged?
Mine a few posts above is totally clear now. First time using biofine vs gelatin. Think I liked the slightly hazy version better. Wish I would’ve just waited to see if it cleared without help. I also like you IBUs & think I’ll aim higher next time.
 
hopfenstopfen said:
Looks great. Nice beer vase ☺️
Use any finings &/or has it cleared since being kegged?
Mine a few posts above is totally clear now. First time using biofine vs gelatin. Think I liked the slightly hazy version better. Wish I would’ve just waited to see if it cleared without help. I also like you IBUs & think I’ll aim higher next time.
Click to expand...

I'm too scared to use any of that on an IPA.
 
I brewed this a bit ago. Really needs another week of conditioning before it's ready but I got impatient and chilled one bottle yesterday to give it a try. It's a little green but I really liked it, but it was different than I expected. It was a lot more NEIPA flavor wise than WC. Mouthfeel/body was what I expected, but I thought I'd get a bit more bitterness in the flavor. I got mostly a lot of citra (not really a complaint - I love citra). For the people in the midwest the early sample reminded me a lot of Easy Eddy from Big Grove.

I followed to original recipe pretty much exactly. OG was 1.061 and FG has 1.006. I'll wait another week to try another one, but curious on thoughts from the thread.
 
Langerz said:
I brewed this a bit ago. Really needs another week of conditioning before it's ready but I got impatient and chilled one bottle yesterday to give it a try. It's a little green but I really liked it, but it was different than I expected. It was a lot more NEIPA flavor wise than WC. Mouthfeel/body was what I expected, but I thought I'd get a bit more bitterness in the flavor. I got mostly a lot of citra (not really a complaint - I love citra). For the people in the midwest the early sample reminded me a lot of Easy Eddy from Big Grove.

I followed to original recipe pretty much exactly. OG was 1.061 and FG has 1.006. I'll wait another week to try another one, but curious on thoughts from the thread.
Click to expand...
How is the haze?
I think the character you are looking for will develop as the beer clears
 
Langerz said:
I brewed this a bit ago. Really needs another week of conditioning before it's ready but I got impatient and chilled one bottle yesterday to give it a try. It's a little green but I really liked it, but it was different than I expected. It was a lot more NEIPA flavor wise than WC. Mouthfeel/body was what I expected, but I thought I'd get a bit more bitterness in the flavor. I got mostly a lot of citra (not really a complaint - I love citra). For the people in the midwest the early sample reminded me a lot of Easy Eddy from Big Grove.

I followed to original recipe pretty much exactly. OG was 1.061 and FG has 1.006. I'll wait another week to try another one, but curious on thoughts from the thread.
Click to expand...

Remember, the beer is supposed to be somewhat juicy, but bitter as well.
 
Noob_Brewer said:
Been lurking on this thread for a while and been excited to finally brew something like this. So with the Modern style west coast style being in general more "quaffable", the IBUs aren't as aggressive as the previous historical WCIPAs such as Stone's Ruination or Olde Hickory's "Death by Hops", I actually decided to do something more in-line of russian river's modern approach to IPAs. Post #34 where the CBC interviewed vinny was a treasure for me. So I've elected to brew a beer without any "cara" malts, but gave it more of a malt backbone than @ihavenonickname original recipe but I upped the IBUs compared to the OPs post. So this is CBCs inspired grain bill and since I still love russian rivers IPAs I used a hop profile that combined the likelness of pliney the elder and blind pig I think.

Stats:

OG - 1.064, FG - 1.011 = ~7.0%abv
Yeast: WLP001
Grain Bill: ~77% Epiphany 2 row foundation malt, 14% Pale Ale malt (briess), 4.3% Munich Type II, 4.3% Chit Malt
Calculated SRM = 5.8 - Epiphany's 2 row malt is darker than norm but extremely flavorful compared to standard 2-row like Rahr.
Hops: Boil - Columbus, LUPOMAX cascade, and simcoe; WP - Amarillo, LUPOMAX Cascade, and Simcoe; DH - Simcoe, Citra, Columbus, Amarillo
Calculated IBUs = 78.

I am digging this beer! With the relatively more malty grain bill compared to the OP - it easily supports the higher IBUs without being sweet. Friends who have decent palates all thought this beer had an IBU in the 40-50 range.

So while my attempt at this style strays from the OPs, I think we are actually on the same page about the end-game perception on how drinkable these beers are. No crystal needed and if you want to have a maltier grain bill, feel free to up the IBUs - you wont be dissapointed. This was also the first time using chit malt and I'll say that it DOES help with foam formation, BUT I think my retention could be a bit better. Got this beer in a couple of comps so we will see how it shakes out.

Pictures: no sun so lighting isn't great but this beer looks more golden yellow than the pics show. But given it was 80 degrees today and flowers are blooming, I will take this opportunity to stick it to the northerners and say "glad I aint up there anymore!" lol


View attachment 815981View attachment 815982
Click to expand...
Wow! Great looking beer. I've been a big fan of Pliny the Elder ever since the first sip over a decade ago. It's been 5 years since we last made it out west in Ralph the Prairie Schooner (our motorhome) and visited Russian River in Santa Rosa. Had to bring back a 12 bottle case. Keeping it properly chilled as we criss-crossed our way home to the East Coast was an ongoing battle with SWMBO'd who kept attempting to reclaim lost refrigerator space. I finally prevailed, having shamed her by comparing my one 'small' box of beer to the several cases of wine she'd collected in Santa Barbera, SLO, the Mid Coast, Napa/Sonoma, Oregon and Washington. Even leveraged it into a side trip to Yakima to stock up on hops, though granting me freezer space to store them properly was a bridge too far.

We had hoped to redux the journey west this Spring, but the onslaught of recent weather in Cali has put all that on hold for now. So your update recipe of a Pliny-like beer couldn't have come at a better time. I haven't seen the CBC broadcast with Vinnie but it sounds quite intriguing. Did he get very deep into the How/What/Why of the 'new' WCIPA style and how it resulted in a reformulation of the RR taplist? Finding RR beers on the East Coast is harder than trying to find Coors east of the Kansas-Missouri border in the 60s. I have heard of a bar outside of Philly that gets a limited supply of "Elder" and "Younger" when available, but it disappears quickly.

Is your recipe based on insights Vinnie revealed in the interview, or more like a personal adaptation of what you took away? I recall his 'home brewer-friendly' recipe for Pliny from a decade ago had Cascade whole hops, and of course was pre-Lupomax, but did include hop shots. Also curious what chit malt brings to the table. And the elimination of crystal malts but the addition of Munich is in keeping with the nouveaux style of WCIPAs. Looking forward to trying your recipe.
 
Brooothru said:
Wow! Great looking beer. I've been a big fan of Pliny the Elder ever since the first sip over a decade ago. It's been 5 years since we last made it out west in Ralph the Prairie Schooner (our motorhome) and visited Russian River in Santa Rosa. Had to bring back a 12 bottle case. Keeping it properly chilled as we criss-crossed our way home to the East Coast was an ongoing battle with SWMBO'd who kept attempting to reclaim lost refrigerator space. I finally prevailed, having shamed her by comparing my one 'small' box of beer to the several cases of wine she'd collected in Santa Barbera, SLO, the Mid Coast, Napa/Sonoma, Oregon and Washington. Even leveraged it into a side trip to Yakima to stock up on hops, though granting me freezer space to store them properly was a bridge too far.

We had hoped to redux the journey west this Spring, but the onslaught of recent weather in Cali has put all that on hold for now. So your update recipe of a Pliny-like beer couldn't have come at a better time. I haven't seen the CBC broadcast with Vinnie but it sounds quite intriguing. Did he get very deep into the How/What/Why of the 'new' WCIPA style and how it resulted in a reformulation of the RR taplist? Finding RR beers on the East Coast is harder than trying to find Coors east of the Kansas-Missouri border in the 60s. I have heard of a bar outside of Philly that gets a limited supply of "Elder" and "Younger" when available, but it disappears quickly.

Is your recipe based on insights Vinnie revealed in the interview, or more like a personal adaptation of what you took away? I recall his 'home brewer-friendly' recipe for Pliny from a decade ago had Cascade whole hops, and of course was pre-Lupomax, but did include hop shots. Also curious what chit malt brings to the table. And the elimination of crystal malts but the addition of Munich is in keeping with the nouveaux style of WCIPAs. Looking forward to trying your recipe.
Click to expand...

I’ll stay out of noob’s way on responding to your question re: the youtube video with Vinnie. But I also brewed a version of this recipe last year & someone started a thread on it. The thread died quickly! But, there’s a recipe & a little beer porn.

Thread 'West Coast IPA (loosely based on Russian River Blind Pig)'
American IPA - West Coast IPA (loosely based on Russian River Blind Pig)
 
Brooothru said:
Is your recipe based on insights Vinnie revealed in the interview, or more like a personal adaptation of what you took away? I recall his 'home brewer-friendly' recipe for Pliny from a decade ago had Cascade whole hops, and of course was pre-Lupomax, but did include hop shots. Also curious what chit malt brings to the table. And the elimination of crystal malts but the addition of Munich is in keeping with the nouveaux style of WCIPAs. Looking forward to trying your recipe.
Click to expand...
Thanks for the response @Brooothru . With the exception of the chit malt addition, my recipe is based on Vinnie's chat with the CBC guy AND what CBC guy came up with with his recipe. If you go to the CBC channel on utube, he actually brewed the beer twice with modifications after the first. What was most intriguing about listening to Vinnie was he mentioned using some pale ale malt and munich to give the beer some backbone. This is why the CBC guy went with those three malts essentially. Vinnie also talked about a reason why Pliney has evolved and in his words "stay relevant" was that he ditched crystal malts all together due to their increased potential for oxidation. No clue if there is science behind that statement but since he's interested more in shelf life of his beers more than me, I can see why he did it. Also, I'll have to look for it but I think someone on this thread linked a podcast with two "newer" breweries discussing the modern WCIPA and they also included Vinnie as well. In that podcast, rather than talk about 2-row, pale ale malt, and munich, he simply mentioned using a "Rahr blend" of malts. So following the old pliney recipes posted everywhere including on AHA which used to include crystal to listening to him now with the CBC collaboration, I really appreciate his willingness to morph probably one of the most longstanding and iconic IPAs out there. That CBC interview is great. He also talked about water chemistry: even though he emphasizes a nice Gypsum charge, he still doesn't ignore the Cl additions to help with the malty backbone.

Truthfully, I've had Pliney ONCE and that was about 2 years ago so its more of the present-day pliney. But I distinctly remember: 1) this isn't a palate wrecker like the "old school WCIPAs" were, 2) I loved the balance between hops and malt as they were masterfully balanced IMO, 3) I was actually expecting more of a hop presence akin to the present day NEIPAs, and 4) you got pleasant bitterness throughout the palate kinda like waves but it wasn't over the top in any way.

So in the end, I do think that the present day Pliney is more in line with @ihavenonickname recipe than most think. Drinkability is great, bitterness present but not palate wrecking which renders the beer pretty crushable (which is saying a lot considering Pliney is a double IPA), clear beer, great hop flavor, low/no sweetness due to no crystal. Even though my beer I posted has a bigger malt presence than the OPs recipe, I upped the IBUs to help keep the balance. So I truly believe that there are multiple avenues to the "modern WCIPA" that people are looking for today. @ihavenonickname has a great recipe that I will no doubt try, but I also think the strategy I posted will get you in this ball park as well. Perhaps this thread will morph into the next NEIPA thread thats 300+pages long where people post their "modern wcipas" here. I kinda hope so.

P.s. I really don't have a good answer to what CHit malt added. It seemed to be a rave malt a little while ago, but didn't seem to gain traction IMO. Truthfully though, I was 90 minutes away from my house and decided to stop into my nearest HB store and saw that they had it and I never tried it lol. I thought that since this beer didn't have any adjuncts, this highly undermodified (from my understanding) malt should help with foam formation and retention. Foam formation is great but retention could've been better. I also didn't step mash my beer I posted which in my experience also helps with foam formation AND retention. I will likely try this again and raise the chit malt addition from ~4 to ~6% and step mash to see better what it gives.

Ok, rant over lol.

Cheers!
 
Noob_Brewer said:
Thanks for the response @Brooothru . With the exception of the chit malt addition, my recipe is based on Vinnie's chat with the CBC guy AND what CBC guy came up with with his recipe. If you go to the CBC channel on utube, he actually brewed the beer twice with modifications after the first. What was most intriguing about listening to Vinnie was he mentioned using some pale ale malt and munich to give the beer some backbone. This is why the CBC guy went with those three malts essentially. Vinnie also talked about a reason why Pliney has evolved and in his words "stay relevant" was that he ditched crystal malts all together due to their increased potential for oxidation. No clue if there is science behind that statement but since he's interested more in shelf life of his beers more than me, I can see why he did it. Also, I'll have to look for it but I think someone on this thread linked a podcast with two "newer" breweries discussing the modern WCIPA and they also included Vinnie as well. In that podcast, rather than talk about 2-row, pale ale malt, and munich, he simply mentioned using a "Rahr blend" of malts. So following the old pliney recipes posted everywhere including on AHA which used to include crystal to listening to him now with the CBC collaboration, I really appreciate his willingness to morph probably one of the most longstanding and iconic IPAs out there. That CBC interview is great. He also talked about water chemistry: even though he emphasizes a nice Gypsum charge, he still doesn't ignore the Cl additions to help with the malty backbone.

Truthfully, I've had Pliney ONCE and that was about 2 years ago so its more of the present-day pliney. But I distinctly remember: 1) this isn't a palate wrecker like the "old school WCIPAs" were, 2) I loved the balance between hops and malt as they were masterfully balanced IMO, 3) I was actually expecting more of a hop presence akin to the present day NEIPAs, and 4) you got pleasant bitterness throughout the palate kinda like waves but it wasn't over the top in any way.

So in the end, I do think that the present day Pliney is more in line with @ihavenonickname recipe than most think. Drinkability is great, bitterness present but not palate wrecking which renders the beer pretty crushable (which is saying a lot considering Pliney is a double IPA), clear beer, great hop flavor, low/no sweetness due to no crystal. Even though my beer I posted has a bigger malt presence than the OPs recipe, I upped the IBUs to help keep the balance. So I truly believe that there are multiple avenues to the "modern WCIPA" that people are looking for today. @ihavenonickname has a great recipe that I will no doubt try, but I also think the strategy I posted will get you in this ball park as well. Perhaps this thread will morph into the next NEIPA thread thats 300+pages long where people post their "modern wcipas" here. I kinda hope so.

P.s. I really don't have a good answer to what CHit malt added. It seemed to be a rave malt a little while ago, but didn't seem to gain traction IMO. Truthfully though, I was 90 minutes away from my house and decided to stop into my nearest HB store and saw that they had it and I never tried it lol. I thought that since this beer didn't have any adjuncts, this highly undermodified (from my understanding) malt should help with foam formation and retention. Foam formation is great but retention could've been better. I also didn't step mash my beer I posted which in my experience also helps with foam formation AND retention. I will likely try this again and raise the chit malt addition from ~4 to ~6% and step mash to see better what it gives.

Ok, rant over lol.

Cheers!
Click to expand...
Super, comprehensive reply @Noob_Brewer! Thanks for the tips. Watching the CBC interview is top priority (after finishing up tax filing chores). April is gonna' be a busy month. Top of the 'To Brew' list is a Kolsch, now followed by a "new and improved WCIPA" style ale. Then comes a first attempt at a seltzer for my son-in-law's new kegerator (not my fav, but it's popular with the younger set for summer pool parties), then focus shifts for my lagers so they'll have time to actually 'lager' for a month or more before the competition season starts.

Man, this retirement thingy sure is keeping me busy. Maybe I should go back to work so I can get some rest.
 
Brooothru said:
Man, this retirement thingy sure is keeping me busy. Maybe I should go back to work so I can get some rest.
Click to expand...
In my HB club there are several retired folks who love to brew and do things and they stay super busy as well. But not gonna lie, I wish I was there now myself lol. Especially when I'm at work at ~1pm and they are texting a group chat about what they are drinking to celebrate a successful brew day mid-week. I have to silence the chat and super jealous lol.
 
Gave it another try tonight and it’s getting good. The bitterness is definitely there now but still lots of citra hops. Still not as clear as the others in the thread but there’s a couple things there I already know to work on next time. Flavor is really good though. There a bit of a harsh edge but I think that will mellow out a bit with a bit more time. Pretty happy with this for my 3rd brew.
 

Attachments

  • DD7F7676-15DD-4F34-9C04-85C20C16FC3B.jpeg
    DD7F7676-15DD-4F34-9C04-85C20C16FC3B.jpeg
    1.6 MB · Views: 0
I know many of y'all but glad I stumbled across this thread. We talked hop creep before it was a thing many moons ago. It only appeared when switching from bottles to kegging. Anyway I've looked into ALDC as suggested. Reviews look promising and ordered some. I've also ordered this from the UK to eliminate dry hopping all together. Cautiously optimistic for brewing my long time nemesis, IPAs, again.

Maybe it's time to dust of my old PtE recipe from years back.

Screenshot_20230415-021251.png
 
Ulisses4677 said:
View attachment 817765
My latest creation
6.3 % abv
60 ibu
100% gambrinus
100% mosaic in cryo incognito and spectrum
It smells awesome and taste amazing.
Click to expand...
I don’t think using your beer as a flower vase is going to help the flavor but if it does let me know and I’ll try it

“definite floral tones”
 
Ulisses4677 said:
I have been planning on making a trip to fidens. I live in Las Vegas and they make amazing ipas. Hopefully this summer I get the time to make a trip.
Click to expand...
Just was talking to Greg last night actually and they are on track to open their taproom/restaurant by July. So plan for after that. Oh and let me know if you do. We can meet up and I’ll have some Homebrew for you to try
 

Similar threads

elproducto
Looking for "Classic" West Coast IPA Recipe
Replies
16
Views
754
ihavenonickname
I
HM-2
Double IPA "Eldritch Terror" - West Coast Imperial IPA
Replies
3
Views
510
JAReeves
JAReeves
rkhanso
My first SMaSH recipe. Opinions appreciated
Replies
7
Views
324
fluketamer
F
PashMaddle
Brew day #2 is done.
Replies
22
Views
1K
lumpher
lumpher
M
Feedback/Critique for my "Kitchen Sink" IPA - Empty my fridge
Replies
14
Views
822
Matheos
M
CornyKegs 300

Latest posts

Back
Top