Tropical IPA

[wareaglefan23]

Hey guys, first time posting here. Wanted to gather some thoughts on a potential recipe, comments/recommendations very welcome. Inspired by Creature Comforts Tropicalia (their yeast recommendation, in particular, seemed interesting).

Recipe Type: Extract w/ specialty grains
Yeast: WY1968 (ESB)
Batch Size (Gallons): 5
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7-10 Days at about 72F (higher temp than normal for fruitiness/esters, better attenuation)
Secondary Fermentation (# of Days & Temp): 10 Days at 68, Diacetyl rest 2-4 days @72-74F

Will boil 4.5 gallons water, saving 3 pounds pilsen DME for 15 min remaining. Add 2 gallons top up water to bring to 6 gallon volume before fermentation (after evaporation losses). Assuming .5 gallon loss each between kettle/primary/secondary, final volume should be ~5 gallons.

Fermentables
6lb Pilsen Light DME (boil)
1.5lb Golden Light DME (boil)
.5lb Caramel Malt 20L (steep)
.25lb Crystal 40L
.5lb White Wheat

Hops
.5oz Falconer's Flight - 60 mins
.5oz Waimea - 60 mins
1.5oz Waimea - 10 mins
1oz Falconer's Flight - 5 mins
1oz Galaxy - 5mins
1.5oz Galaxy - 0min flameout, hop stand
1.5oz Galaxy - dry hop for ~7 days at end of primary fermentation

Will also add yeast nutrient and likely make a starter ahead of time to ensure full utilization.

Does that seem to make sense? Any foreseeable problems? Would I be better off subbing Waimea for falconer's flight entirely?

 

[ong]

If you really want a ton of fruitiness, a hop stand at around 180 degrees for 40 minutes or so will up the ante a lot. I don't know anything about Waimea hops, so can't help with that. 3 oz is a pretty big dry hop... I'd go for a 3-4 oz hop stand and a 2 oz dry hop. Just my thoughts -- recipe looks pretty good as is. I'd lower or eliminate the 20L crystal too, but again, just my preference.

 

[wareaglefan23]

Thanks for the idea, a hop stand will probably be a good additional step. I'm trying to cut down on the bitterness, but I know that Galaxy is renowned for being exceedingly fruity as a dry addition. That said, it could very well be too much.

I was worried about going for so much fruit flavors without enough malt to stand behind it, hence the crystal/caramel additions. However with the yeast I'm using it will likely finish sweet regardless, so cutting some out makes sense.

As for the Waimeahops (from Hopunion https://www.hopunion.com/new-zealand-waimea )

Brewing Usage - Dual Purpose
Aroma - Intense tangelo and citrus fruit with subtle pine characteristics
Alpha Acids - 16.0 - 19.0%
Beta Acids - 7.0 - 9.0%
Co-Humulone - 22 - 24%
Total Oil - ~2.1 mL / 100g

 

[m00ps]

Definitely do a hopstand. I just finished making a tropical fruit punch amber ale using Falconers Flight, Mouteka, waimea, Citra and mandarina bavaria. used over a pound of hops including the keg and dry hops. pretty stoked

ive found this years harvest (2014) of galaxy is much less fruity and much more dank and resiny than previously. Im not a fan of this years