West Coast IPA recipe check

[faithie999]

Adding Munich will not make it too malty. Just be sure to bitter it enough. My most recent batch is 60 ibu, and I could go more or less depending on what I prefer at the moment. I feel it needs maybe 70-75 ibu for a true WC.

My most recent batch is
77% 2 Row (or Pilsner. I see a lot of people using Pilsner for the style. I have yet to do so)
15% Munich
8% carafoam.

I'd be fine with adding even another 5% Munich to push the limit. It's fantastic.

I'd like to try this one. what was your hop schedule?
did you use US-05?
thanks
Ken

 

[wepeeler]

I'd like to try this one. what was your hop schedule?
did you use US-05?
thanks
Ken

Here's the schedule, although I did not dry hop. I will be doing another batch next with the dry hop. It's insanely aromatic right now, so I can't even imagine a dry hop addition!

 

[Rob2010SS]

You have a lot of responses so far but here is my view;

My suggestion would be drop the 12% Crystal to 5-7% and make up the GU with basemalt. You don’t have high enough ibus to justify such a high percentage. It wouldn’t be a make or break but I don’t think you’d be overly happy with the character. Also, I wouldnt worry about the 3% dextrose with a 1.063 beer as with a lower mash temp you should be able to easily dry it out without needing to add it, especially if you drop the crystal. Again, not a make or break but might make it more “spritzy” than just dry.

This last suggestion is just truly personal. I don’t think you should use a brand new experimental hop the way your using it. If you really want to see how it performs, use chinook boil, mosiac and yqh 1320 whirlpool at 1:2 ratio and then dryhop exclusively with 1320. This is all assuming you haven’t used it yet as that will give you the best idea of what it can do. If you already have and you specifically planned your hop bill with your experience than disregard this last bit

As usual, great feedback man. This has already been brewed and distributed. However, like I said, I think a future iteration, we’d drop the Crystal to 8-10% and maybe increase the IBUs a bit. I thought higher than 84 IBU would be aggressive but after drinking it, I think I’d take it to 100 even. As far as the experimental hop, it worked out really well. It gave the beer a nice fruity profile but still kept some of those soft pine characteristics in the background.

Everyone who had it really liked it though! Had several people come in and try it and tell us that they don’t really like anti hero or irie but loved this.

 

[Dgallo]

As usual, great feedback man. This has already been brewed and distributed. However, like I said, I think a future iteration, we’d drop the Crystal to 8-10% and maybe increase the IBUs a bit. I thought higher than 84 IBU would be aggressive but after drinking it, I think I’d take it to 100 even. As far as the experimental hop, it worked out really well. It gave the beer a nice fruity profile but still kept some of those soft pine characteristics in the background.

Everyone who had it really liked it though! Had several people come in and try it and tell us that they don’t really like anti hero or irie but loved this.

Glad it turned out good, there wasn’t anything “wrong” with your recipe, brewers just have certain styles/preferences. It also strongly matters where you are located as region taste different greatly.

My comments on the hops were strictly because it was a new hop so I always like to use new hops in single hop beers or single dryhop beers so that you get a feel for the hop. With mosiac and azacca being fruity and chinook being piney, you may not of got a good feel for what 1320 brings to the table. Again what you did was perfectly fine and turned out good. it was just a suggestion to better understand the hop variety itself

 

[Rob2010SS]

Glad it turned out good, there wasn’t anything “wrong” with your recipe, brewers just have certain styles/preferences. It also strongly matters where you are located as region taste different greatly.

My comments on the hops were strictly because it was a new hop so I always like to use new hops in single hop beers or single dryhop beers so that you get a feel for the hop. With mosiac and azacca being fruity and chinook being piney, you may not of got a good feel for what 1320 brings to the table. Again what you did was perfectly fine and turned out good. it was just a suggestion to better understand the hop variety itself

Absolutely and that is how it was taken. All good man.

 

[Gary25]

My comments on the hops were strictly because it was a new hop so I always like to use new hops in single hop beers or single dryhop beers so that you get a feel for the hop. With mosiac and azacca being fruity and chinook being piney, you may not of got a good feel for what 1320 brings to the table. Again what you did was perfectly fine and turned out good. it was just a suggestion to better understand the hop variety itself

I agree completely with this approach. As I typically make 10 gallon batches, I am able to dry hop each 5 gallon keg with a different hop (I do mix hops in the boil, flavor and steeping). Single dry hop beers have really helped me appreciate different hops and better recognize the ones I like the best.

 

[Rob2010SS]

Glad it turned out good, there wasn’t anything “wrong” with your recipe, brewers just have certain styles/preferences. It also strongly matters where you are located as region taste different greatly.

My comments on the hops were strictly because it was a new hop so I always like to use new hops in single hop beers or single dryhop beers so that you get a feel for the hop. With mosiac and azacca being fruity and chinook being piney, you may not of got a good feel for what 1320 brings to the table. Again what you did was perfectly fine and turned out good. it was just a suggestion to better understand the hop variety itself

It’s funny. Sometimes I like to THINK that I know everything and know better but in this case, I think I can accept you were right. I tried this ipa side by side with Old Nation Brewings 70+ west coast ipa a few min ago. The difference is VERY obvious. Ours is very malty/sweet compared to the old nation version. While I still like ours a lot, I think there’s something to be said about less caramel malts. This recipe definitely needs a few tweaks.

Appreciate all the feedback.

 

[wepeeler]

Brought my latest (WC-ish) APA to my brew club meeting last night, and the owner of the brewery loved it. He did mention my last version was "snappier", and he thought this one was missing the "snap". He said to dial back the Munich to 15%. I had it at 25%.

It's going in a competition this weekend, so I'll get more unbiased feedback soon.

 

[wepeeler]

Didn't place, but should be getting score sheets soon. Hopefully get some constructive criticism.

 

[Dgallo]

Didn't place, but should be getting score sheets soon. Hopefully get some constructive criticism.

What did you enter it as, 18b?

 

[wepeeler]

What did you enter it as, 18b?

It was a smaller competition, so they grouped a lot of different styles together. All IPAs including Pale Ales, IPA, IIPA and NEIPA were 1 category.

 

[redrocker652002]

Spring Grove, PA? I can ship you a couple bottles of mine if you'd like.

Dang, I am in California, too bad, I would love to try another brewers beer. Too expensive to ship out here though Rock On!!!!!!!

 

[Dgallo]

It was a smaller competition, so they grouped a lot of different styles together. All IPAs including Pale Ales, IPA, IIPA and NEIPA were 1

That happens in a lot of comps with the grouping but they still should make you declare your beer as a BJCP Style so that it can be judged specifically off that style. If the comp is not doing that then it’s just a which beer did you like best and it’s all about judge preference and not how accurately you brewed your beer to style

 

[wepeeler]

That happens in a lot of comps with the grouping but they still should make you declare your beer as a BJCP Style so that it can be judged specifically off that style. If the comp is not doing that then it’s just a which beer did you like best and it’s all about judge preference and not how accurately you brewed your beer to style

I had the same complaint, but I understand why they do it this way. There were only 120 entries, and I'm assuming not enough judges. Frustrating that my Altbier and Kolsch were in the same category - German Ales...

 

[Dgallo]

I had the same complaint, but I understand why they do it this way. There were only 120 entries, and I'm assuming not enough judges. Frustrating that my Altbier and Kolsch were in the same category - German Ales...

Comps have that right to combine categories for sure so that’s not too much of a concern but if they Did not have you actually enter your beer under a specific number from the BJCP styles for your beer to be judged than it must not be a AHA sanctioned event. I would avoid it in the future

Always check this link in the future for comps;
https://www.homebrewersassociation.org/aha-events/aha-bjcp-sanctioned-competition/#calendar

 

[wepeeler]

Comps have that right to combine categories for sure so that’s not too much of a concern but if they Did not have you actually enter your beer under a specific number from the BJCP styles for your beer to be judged than it must not be a AHA sanctioned event. I would avoid it in the future

Always check this link in the future for comps;
https://www.homebrewersassociation.org/aha-events/aha-bjcp-sanctioned-competition/#calendar

Yeah, it definitely wasn't a sanctioned event. It was held by a small local craft brewery. More of a social event than a by the book competition. I knew that going in, so it'll be nice just to get unbiased feedback. Should have scoring sheets within a week or two. Not sure why they weren't ready at the award ceremony...

 

[stickyfinger]

Following up on this. If a competition lumps all IPAs together, is it usually still best to shoot for a hazy IPA? Seems like it would be hard for other styles to compete with a hazy IPA. I was tempted to try a WC IPA, but I just don't think it would do as well. Maybe it would though. I know it's supposed to be how well the beer matches the style, but there is a lot of subjectivity in the process I'm sure.

 

[Dgallo]

Following up on this. If a competition lumps all IPAs together, is it usually still best to shoot for a hazy IPA? Seems like it would be hard for other styles to compete with a hazy IPA. I was tempted to try a WC IPA, but I just don't think it would do as well. Maybe it would though. I know it's supposed to be how well the beer matches the style, but there is a lot of subjectivity in the process I'm sure.

Judges should be scoring a beer directly to the style it’s declared as. Even if styles are lumped together, if there are real judges, it shouldn’t add too or take away from your beer.

That said, there is no “wc ipa” official style. You have to add it as a double ipa 22 or an American ipa 21a. So make sure it’s balanced to its ibus

 

[stickyfinger]

Looking for some recommendations for dryhop combinations and ratios for a killer WC IPA. What have been your favorite combos?

 

[CascadesBrewer]

Following up on this. If a competition lumps all IPAs together, is it usually still best to shoot for a hazy IPA? Seems like it would be hard for other styles to compete with a hazy IPA. I was tempted to try a WC IPA, but I just don't think it would do as well. Maybe it would though. I know it's supposed to be how well the beer matches the style, but there is a lot of subjectivity in the process I'm sure.

Often, competitions have enough entries in the IPA category and the Hazy IPA category that they end up at separate tables. (Where other Specialty IPAs end up seems to vary a bit). With smaller competitions, they might end up being judged together. In that case, I would think most times the judges would want to taste the WC IPAs before the NEIPAs.

It is very common for the less popular categories to end up with a wide range of color, flavors and ABV being judged together at one table. In theory, judges are not influenced by the other beers in the flight, but in reality there is a lot of variability in judging. Just like a flavorful Belgian Dark Strong might win because it stands out, a refreshing Belgian Single with subtle flavors might stand out and score well.

 

[stickyfinger]

Often, competitions have enough entries in the IPA category and the Hazy IPA category that they end up at separate tables. (Where other Specialty IPAs end up seems to vary a bit). With smaller competitions, they might end up being judged together. In that case, I would think most times the judges would want to taste the WC IPAs before the NEIPAs.

It is very common for the less popular categories to end up with a wide range of color, flavors and ABV being judged together at one table. In theory, judges are not influenced by the other beers in the flight, but in reality there is a lot of variability in judging. Just like a flavorful Belgian Dark Strong might win because it stands out, a refreshing Belgian Single with subtle flavors might stand out and score well.

I'm thinking about a competition where they will be choosing one IPA as the winner out of ANY IPA style. I was thinking it would be hard to not pick a hazy IPA, but maybe something else could win.

 

[HM-2]

I'm thinking about a competition where they will be choosing one IPA as the winner out of ANY IPA style. I was thinking it would be hard to not pick a hazy IPA, but maybe something else could win.

IME, it's much easier to be distinctive with a WC style IPA than a NEIPA these days. The latter have got a bit...samey.

Playing with combinations of traditional pine/resin/citrus/weed forward WC hops and high IBUs alongside more tropical fruit forward New World and emerging cultivars lets you bring out some really interesting interesting and exciting flavours whilst staying well within the style guidelines.