what do you think about my imperial ipa recipe?

[Nico93]

what do you think about my imperial ipa recipe?



Style: Imperial IPA

SRM: 37,0 EBC SRM RANGE: 15,8-29,6 EBC
IBU: 82,4 IBUs Tinseth IBU RANGE: 60,0-120,0 IBUs
OG: 1,087 SG OG RANGE: 1,070-1,090 SG
FG: 1,016 SG FG RANGE: 1,010-1,020 SG
BU:GU: 0,944 Calories: 829,2 kcal/l Est ABV: 9,4 %
EE%: 75,00 % Batch: 20,00 l Boil: 26,00 l BT: 60 Mins




Total Grain Weight: 7550,00 g Total Hops: 300,00 g oz.

Amt Name Type # %/IBU
6000,00 g Pale Malt, Maris Otter (5,9 EBC) Grain 1 79,5 %
1000,00 g Caramel/Crystal Malt - 60L (118,2 EBC) Grain 2 13,2 %
500,00 g Barley, Flaked (3,3 EBC) Grain 3 6,6 %
50,00 g Chocolate Malt (689,5 EBC) Grain 4 0,7 %


Name Description Step Temperat Step Time
Protein Rest Add 19,63 l of water at 56,4 C 52,0 C 15 min
Saccharification Heat to 66,0 C over 15 min 66,0 C 90 min
Mash Out Heat to 78,0 C over 10 min 78,0 C 15 min



---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,067 SG Est OG: 1,087 SG
Amt Name Type # %/IBU
20,00 g Amarillo Gold [8,50 %] - Boil 30,0 min Hop 5 14,1 IBUs
20,00 g Cascade [5,50 %] - Boil 30,0 min Hop 6 9,2 IBUs
20,00 g Citra [12,00 %] - Boil 30,0 min Hop 7 20,0 IBUs
20,00 g Amarillo Gold [8,50 %] - Boil 15,0 min Hop 8 9,1 IBUs
20,00 g Cascade [5,50 %] - Boil 15,0 min Hop 9 5,9 IBUs
20,00 g Citra [12,00 %] - Boil 15,0 min Hop 10 12,9 IBUs
20,00 g Citra [12,00 %] - Boil 5,0 min Hop 13 5,2 IBUs
20,00 g Amarillo Gold [8,50 %] - Boil 5,0 min Hop 11 3,7 IBUs
20,00 g Cascade [5,50 %] - Boil 5,0 min Hop 12 2,4 IBUs
20,00 g Citra [12,00 %] - Boil 0,0 min Hop 16 0,0 IBUs
20,00 g Amarillo Gold [8,50 %] - Boil 0,0 min Hop 14 0,0 IBUs
20,00 g Cascade [5,50 %] - Boil 0,0 min Hop 15 0,0 IBUs

20,00 g Citra [12,00 %] - dry hopping Hop 16 0,0 IBUs
20,00 g Amarillo Gold [8,50 %] - dry hoppingl Hop 14 0,0 IBUs
20,00 g Cascade [5,50 %] - dry hopping Hop 15 0,0 IBUs

dryhopping 8 days

thanks you so much!

 

[Nico93]

is it perfect?

 

[Nico93]

i changed it! i'm going to brew it the next month, but i need your help to improve it!

Recipe: nipa TYPE: All Grain
Style: Imperial IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 27,4 EBC SRM RANGE: 15,8-29,6 EBC
IBU: 79,7 IBUs Tinseth IBU RANGE: 60,0-120,0 IBUs
OG: 1,081 SG OG RANGE: 1,070-1,090 SG
FG: 1,006 SG FG RANGE: 1,010-1,020 SG
BU:GU: 0,989 Calories: 829,2 kcal/l Est ABV: 9,8 %
EE%: 70,00 % Batch: 20,00 l Boil: 22,00 l BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 6850,00 g Total Hops: 300,00 g oz.

Amt Name Type # %/IBU
4500,00 g Pale Malt, Maris Otter (5,9 EBC) Grain 65,7 %
500,00 g Barley, Flaked (3,3 EBC) Grain 7,3 %
500,00 g Wheat Malt, Ger (3,9 EBC) Grain 7,3 %
500,00 g Caramel/Crystal Malt - 60L (118,2 EBC) Grain 7,3 %
800,00 g Sugar, Table (Sucrose) (2,0 EBC) Sugar 11,7 %

Name Description Step Temperat Step Time
Protein Rest Add 15,60 l of water at 59,8 C 55,0 C 15 min
Saccharification Heat to 64,0 C over 15 min 64,0 C 90 min
Mash Out Heat to 78,0 C over 10 min 78,0 C 15 min


Amt Name Type # %/IBU
15,00 g Citra [12,00 %] - First Wort 60,0 min Hop 19,5 IBUs
15,00 g Amarillo Gold [8,50 %] - First Wort 60,0 min Hop 13,8 IBUs
15,00 g Simcoe [13,00 %] - First Wort 60,0 min Hop 21,1 IBUs

Name Type # %/IBU

10,00 g Citra [12,00 %] - Boil 15,0 min Hop 5,9 IBUs
10,00 g Simcoe [13,00 %] - Boil 15,0 min Hop 6,4 IBUs
10,00 g Amarillo Gold [8,50 %] - Boil 15,0 min Hop 4,2 IBUs
10,00 g Amarillo Gold [8,50 %] - Boil 7,0 min Hop 2,2 IBUs
10,00 g Citra [12,00 %] - Boil 7,0 min Hop 3,2 IBUs
10,00 g Simcoe [13,00 %] - Boil 7,0 min Hop 3,4 IBUs
15,00 g Simcoe [13,00 %] - Boil 0,0 min Hop 0,0 IBUs
15,00 g Citra [12,00 %] - Boil 0,0 min Hop 0,0 IBUs
15,00 g Amarillo Gold [8,50 %] Boil 0,0 min Hop 0,0 IBUs


what do you think about?

Thanks!

 

[mooshimanx]

You're not getting any feedback because nobody knows how much a gram weighs. (semi-serious )

Grain bill looks okay, but 500g of C60 seems like a lot. I'd think about splitting that up between C60 and Carapils, unless you really want the beer to have some darker sweetness to it. I personally have never gotten a beer with an OG that high to attenuate to 1.006, so I'd be a little leery of that much crystal malt.

I'd probably want a little more bitterness myself, I tend to expect 100+ calculated IBUs in an Imperial IPA.

 

[The542]

You're not getting any feedback because nobody knows how much a gram weighs. (semi-serious )

Grain bill looks okay, but 500g of C60 seems like a lot. I'd think about splitting that up between C60 and Carapils, unless you really want the beer to have some darker sweetness to it. I personally have never gotten a beer with an OG that high to attenuate to 1.006, so I'd be a little leery of that much crystal malt.

I'd probably want a little more bitterness myself, I tend to expect 100+ calculated IBUs in an Imperial IPA.

The MO is great in a double IPA. I would ditch the crystal malt altogether.
Are the zero minute additions at flameout or dry hop? I'd make all your zero minute additions your dry hop after fermentation has ceased if that wasn't your intention.
Other than that, it looks solid.

 

[Nico93]

Amt Name Type # %/IBU
9,92 lb Pale Malt, Maris Otter (5,9 EBC) Grain 1 65,7 %
1,76 lb Sugar, Table (Sucrose) (2,0 EBC) Sugar 8 11,7 %
1,10 lb Barley, Flaked (3,3 EBC) Grain 2 7,3 %
1,10 lb Wheat Malt, Ger (3,9 EBC) Grain 4 7,3 %
1,10 lb Caramel/Crystal Malt - 60L (118,2 EBC) Grain 3 7,3 %
0,11 lb Chocolate Malt (689,5 EBC) Grain 19 (cold step) 0,7 %


Mash Steps


Protein Rest 131,0 F 15 min
Saccharification 147,2 F 90 min
Mash Out 172,4 F 15 min

Fly sparge with 3,28 gal water at 168,1 F

First Wort Hops

0,53 oz Citra [12,00 %] - First Wort 60,0 min Hop 6 19,5 IBUs
0,53 oz Amarillo Gold [8,50 %] - First Wort 60,0 min Hop 5 13,8 IBUs
0,53 oz Simcoe [13,00 %] - First Wort 60,0 min Hop 7 21,1 IBUs

Boil Wort


Amt Name Type # %/IBU


0,35 oz Citra [12,00 %] - Boil 15,0 min Hop 10 5,9 IBUs
0,35 oz Simcoe [13,00 %] - Boil 15,0 min Hop 11 6,4 IBUs
0,35 oz Amarillo Gold [8,50 %] - Boil 15,0 min Hop 9 4,2 IBUs

0,35 oz Amarillo Gold [8,50 %] - Boil 7,0 min Hop 12 2,2 IBUs
0,35 oz Citra [12,00 %] - Boil 7,0 min Hop 13 3,2 IBUs
0,35 oz Simcoe [13,00 %] - Boil 7,0 min Hop 14 3,4 IBUs

0,53 oz Simcoe [13,00 %] - Boil 0,0 min Hop 17 0,0 IBUs
0,53 oz Citra [12,00 %] - Boil 0,0 min Hop 16 0,0 IBUs
0,53 oz Amarillo Gold [8,50 %] - Boil 0,0 min Hop 15 0,0 IBUs





Amt Name Type # %/IBU
2,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 18 -




dry hop

1,76 oz Citra [12,00 %] - Dry Hop 7,0 Days Hop 21 0,0 IBUs
1,76 oz Simcoe [13,00 %] - Dry Hop 7,0 Days Hop 22 0,0 IBUs
1,76 oz Amarillo Gold [8,50 %] - Dry Hop 7,0 Days Hop 20 0,0 IBUs



og: 1081 ibu: 80

@ mooshimanx you are right, i changed the units
i have already used 500gr in a ipa and i love it
bersmith say that the fg is around 1006 but i expected . that finish around 1015
the bu/gu ratio is near one, you think is too low?


@The542 the 0 minutes hops are added at the flameout,now i . added the dryhop hop (i forgot them), what do you think now?


thanks

 

[RonPopeil]

1. cut the grain bill down to the two row, crystal and simple sugar. you have a lot of adjuncts that are adding body but you also have a healthy amount of crystal and you're using table sugar which is going to dry you way out. kind of bipolar logic.
2. skip the protein rest. you don't need to start your mash that low unless you're decocting which i don't think you are. mash in at 160F and hop you get dropped down to 147F. if you end up at 151 that's fine as well.
3. don't bitter with those hops. you're using flavorful hops for your bittering additions. it'll work and people do it all the time but you'll save money going with something like warrior, chinook, horizon or nugget. save those hops for later in the boil.

my idea:

14# maris otter
1# crystal 40
0.5# table sugar

mash @ 151F for 90 minutes

1oz chinook @60 or FWH

1oz cascade @20
1oz citra @ 20
1oz simcoe @ 5
1oz amarillo @ 5

dry hop with simcoe and citra. 1 ounce each for 4 days

1 ounce of chinook, warrior or nugget will net you 40 IBU's from a 60min/FWH addition if we assume 13% alpha acid. run your flavor hops how you wish. just make sure you get it back to the 80 IBU's. you'll probably need another 3-4 ounces of hops. the grains we cut out will probably offset a lot of that cost.

if you're going to dry hop and you have a wort chiller of some sort then don't bother with flame out hops. just keep them for the dry hopping. if you have to let the kettle sit in ice or some other slower method of chilling then keep your flame out hops.

this is basically a simple IPA recipe that you're adding table sugar to in order to increase the gravity 10 points. if i were you i'd go:

13# maris otter
2# vienna
1# crystal 40 (60 is too dark. it will clash with the hops.)

mash @ 151 for 45 minutes then add 2L of boiling water to bump up over 153. sit there for another 30-45 minutes. that should help your dry yeast attenuate. do the hops as described the first time.

sorry for making you convert this back to metric. i can't figure out how to get my software to convert for me.

 

[Nico93]

ok! thanks for the help

but so many hops do not conflict with each other?




13# maris otter
2# vienna
1# crystal 40

using that grain mashed at 151 do not risk getting a fg too high? in my recipe i put table sugar to obtain a more dry beer

 

[RonPopeil]

ok! thanks for the help

but so many hops do not conflict with each other?




13# maris otter
2# vienna
1# crystal 40

using that grain mashed at 151 do not risk getting a fg too high? in my recipe i put table sugar to obtain a more dry beer

citra and Amarillo work well together. Simcoe works well with both. I don't think there's a compatability issue though whether or not you like the combo is another story. Adding a different hop to bitter is fair play. That addition will boil for so long that most of its character will be cooked out.

Mashing lower finishes drier. Mashing lower than 153 for half your mash duration and then bringing the temperature up over 153 for the rest of the mash will make it even more dry. The sugar will certainly dry it out things out as well but 1.75# is way over board.

 

[Nico93]

ok!

i just read the gordon strong's book:"brewing better beer" and she said that first wort hop give a lot of aroma (i never used this tecnique), why is better to use chinook for bittering and amarillo citra simcoe only in late addiction?

(i just finish mi stock of hops and i need to buy it)

thanks

 

[RonPopeil]

ok!

i just read the gordon strong's book:"brewing better beer" and she said that first wort hop give a lot of aroma (i never used this tecnique), why is better to use chinook for bittering and amarillo citra simcoe only in late addiction?

(i just finish mi stock of hops and i need to buy it)

thanks

Mostly for cost. At least at my LHBS cascade, citra, Amarillo, simcoe and any other aroma variety costs a bit more. For that reason alone it's often times better to use a less popular variety to get your bitterness.

Another reason is cohumulone. There's an alpha acid called cohumulone that is often times associated with harsh bitterness. Because of this philosophy certain varieties have gained a reputation for being a better bittering hops because they are relatively low in cohumulone yet high in other alpha acids making them efficient for bittering.

At the very least it simplifies the recipe. In the states hops come in 1 ounce packets so you could use a single pack of chinook to bitter. No measuring required and no left over taking up space in the fridge.

I also like chinook so there!

 

[Nico93]

ok!
in italy the pack contain 100gr of hops and i thinked the recipe in order to use one packet of each type

but i now noticed that i have one packet left of colubus, is ok for bittering or it is a harsh hops?

 

[ahurd110]

Columbus is a great bittering hop. I have an IPA in the fermenter now that is Columbus, Amarillo, and Citra. Good luck!

 

[Nico93]

Perfect!
I am going to use columbus for bittering and citra simcoe amarillo in first wort and in the last 20 minutes