IPA recipe

Reads 2206 • Replies 20 • Started Saturday, May 27, 2017 2:45:18 PM CT

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Fukito
beers 1064 º places 37 º 12:40 Sun 5/28/2017

Yeah, sorry for the confusion... started talking celsius and then went on talking Farenheit. So basically aiming at 19-20°C, 65-68°F lol. Have a 1.5 L starter going on right now...

On FG, happy to get to 1012/1014 which would be around 6.8% abv.

 
HornyDevil
10:17 Wed 5/31/2017

Originally posted by Fukito
This is my recipe so far:
OG: 1066
2-row 90%
Carapils 5%
Munich 5%


Obviously you’ve already brewed this, but I’m always a fan of just base malt (like Maris Otter) with about 10% dextrose. Just never found Munich to complement American-style hoppy beers very much.

Other than that, it looks like an old school, West Coast IPA.

 
HornyDevil
10:19 Wed 5/31/2017

Originally posted by Fukito
60 IBU
26 IBU @ 60 mins blend of Magnum and Columbus
22 IBU @ 20 mins blend of Citra and Centennial
12 UBU @ 5 mins blend of Citra, Centennial, and Cascade


Also, ever try hopping at just two times on the hot side? FWH or first boil hop with the only other addition after flame out? I find that it gives a more focused bitterness and better hop flavor but YMMV.

 
radarsock
beers 1226 º places 112 º 10:46 Wed 5/31/2017

All good ideas, but be sure to add lots of weed and orange zest during the mash for optimal dankness.

 
Fukito
beers 1064 º places 37 º 17:21 Wed 5/31/2017

In fact will be brewing this recipe this coming Saturday. My last iteration was replacing Chinook with Columbus on the blend with Magnum and replacing Citra with Columbus on all other hop additions. Still got some MO left, but saving it for a Scotch ale, I am afraid of the uniqueness of the MO getting lost among all that hops...

 
Fukito
beers 1064 º places 37 º 11:03 Sat 6/24/2017

So just kegged this and threw some biofine hoping to get it to clear a bit, but don´t have much faith because of all the dry hops.

This beer is almost exactly what I was looking for bright orange/golden with a huge amount of citrus, pine and overall dankness. Reminds me of a blend of Stone IPA and Dales Pale Ale.

Next time? Maybe replace the Munich with Carapils (color was a tad too dark for me and malt a little bit too thick). Also, ended up having better efficiency and SG was 1070 which combined with a FG of 1010 does not make for the most sessionable beer at over 7.5% abv... I would much rather go for 1060 - 1062 next time...

Cheers!

 
HornyDevil
11:16 Mon 6/26/2017

Originally posted by Fukito
Next time? Maybe replace the Munich with Carapils (color was a tad too dark for me and malt a little bit too thick).


Never liked any percentage of Munich in my hoppy beers. Now, Vienna, on the other hand, works pretty well as a base malt.

 
Fukito
beers 1064 º places 37 º 10:18 Tue 6/27/2017

Originally posted by HornyDevil
Originally posted by Fukito
Next time? Maybe replace the Munich with Carapils (color was a tad too dark for me and malt a little bit too thick).


Never liked any percentage of Munich in my hoppy beers. Now, Vienna, on the other hand, works pretty well as a base malt.


TBH don´t remember using Vienna on any of my beers... Would you say it adds to the color richness but is less malty than Munich?

 
rickgordon
beers 3879 º places 41 º 13:05 Tue 6/27/2017


Oh Munich works so well with hoppy beers. I had a 2IPA that won Swedish National Homebrewing contest back in 2010 and that had almost 40% munich in it.

Gypsum on the other hand, if used just randomly (like many do), is really disturbing to the hop flavour.

 
HornyDevil
16:57 Wed 6/28/2017

Originally posted by Fukito
Would you say it adds to the color richness but is less malty than Munich?


I would say that it adds a nice character to your beer, much like Maris Otter would, but if you are expecting a melanodin-laden contribution, like Munich gives, you’re going to be disappointed.

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