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Aipa Recipe Review

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husky

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Im hoping for something similar to california IPA or torpedo IPA but not having brewed an IPA before would appreciate some comment from those who have put a few down.

Planning to mash @ 65. Thinking maybe it could use some chinook?

Also, in beersmith, should boil size actually be an average and not the start of boil volume to account for the variation of volume over the boil? IBU's come out as only 56 if I use a boil volume as the final volume(also the batch size). Should 32L be used as the average? Probable doesnt makje that much difference in the scheem of things


Type: All Grain

Date: 28/01/2012Batch Size: 26.00 L

Brewer: Braden
Boil Size: 38.00 LAsst Brewer: Boil Time: 90 min Equipment: My Equipment Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 78.00Taste Notes:
Ingredients


AmountItemType% or IBU
6.00 kgPilsner (Weyermann) (3.3 EBC)Grain85.71 %
0.50 kgCrystal (Joe White) (141.8 EBC)Grain7.14 %
0.50 kgMunich I (Weyermann) (14.0 EBC)Grain7.14 %
10.00 gmCentennial [9.00 %] (60 min)Hops8.3 IBU
10.00 gmMagnum [14.00 %] (60 min)Hops12.9 IBU
10.00 gmAmarillo Gold [8.50 %] (60 min)Hops7.9 IBU
10.00 gmCentennial [9.50 %] (15 min)Hops4.4 IBU
10.00 gmAmarillo Gold [8.50 %] (15 min)Hops3.9 IBU
45.00 gmCascade [5.50 %] (15 min)Hops11.4 IBU
30.00 gmAmarillo Gold [8.50 %] (5 min)Hops4.7 IBU
50.00 gmCascade [5.50 %] (5 min)Hops5.1 IBU
25.00 gmCentennial [9.50 %] (5 min)Hops4.4 IBU
23.00 gmNelson [12.60 %] (5 min)Hops5.3 IBU
1 PkgsAmerican Ale II (Wyeast Labs #1272) [Starter 125 ml]Yeast-Ale

Beer Profile
Est Original Gravity: 1.066 SG

Measured Original Gravity: 1.010 SGEst Final Gravity: 1.016 SGMeasured Final Gravity: 1.005 SGEstimated Alcohol by Vol: 6.47 % Actual Alcohol by Vol: 0.65 %Bitterness: 68.2 IBUCalories: 90 cal/lEst Color: 19.6 EBCColor: Color
 

jbowers

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That recipe looks great. I'd replace the Nelson with Citra or another American hop, personally. I'm sure it will turn out really well, though. If you want a little more aroma, don't be afraid to dry hop a little.

If you have enough, maybe use only magnum for bittering, and save the centennial for a bigger late addition. 65-70 IBU will be perfect for the balance you are looking for - should be similar to torpedo.
 

Pennywise

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Yeah I'd piss the Nelson of as well, replace with chinook
 

husky

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Nelson out, im beginning to think I will never get rid of that last little bit!
Havn't used simcoe before, will see if theres any available when I pick up the yeast.(edit: just checked G+G and apparently theyre still selling 2008 harvest, might hold off for now)
Any help re beersmith query?
 

Pennywise

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I use boil size as the volume I start with pre boil, from memory I had a similar query and Brad confirmed that boil size is what you start with. Sorry I don't think I have the reply anywhere but I'm sure he'd clarify if you asked
 

razz

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Boil volume (in equipment profile) is pre boil volume, using boil volume as your final volume is incorrect and will give you a false IBU level.
 

peaky

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Yep, boil volume is pre-boil. In your equipment profile adjust your evaporation rate and trub losses to give you a final volume (batch size).
 

husky

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thanks gents, from other reading it does seem it is the pre boil volume. I realise IBU is not an exact science however the fact that some additions are made in the middle and the end when the volume is obviously below this is what sparked my query. Perhaps when you put in a 30 min addition beersmith calculated what the volume would be at that time and applies it.
cheers
 

husky

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OK so I have been a bit busy and never got around to brewing this. I have adjusted to suit current stocks and taste. Any suggested changes? looking to put this one down tomorrow. I have left the IBU's on the low side as I plan to allow the wort to settle in the kettle for 30 minutes prior to whirlpool and running through a plate chiller. Will dry hop a bit of cascade in the keg as well.


Batch Size: 24.00 L
Boil Size: 32.00 L
Estimated OG: 1.055 SG
Estimated Color: 19.6 EBC
Estimated IBU: 53.5 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.59 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 85.00 %
0.40 kg Crystal (Joe White) (141.8 EBC) Grain 7.50 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.50 %
10.00 gm Magnum [14.00 %] (60 min) Hops 14.5 IBU
20.00 gm Cascade [6.20 %] (20 min) Hops 7.8 IBU
20.00 gm Chinook [11.80 %] (20 min) Hops 14.8 IBU
20.00 gm Chinook [11.80 %] (5 min) Hops 4.9 IBU
90.00 gm Cascade [6.20 %] (5 min) Hops 11.5 IBU
2.00 gm Lactic Acid (Mash 60.0 min) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 5.40 kg
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 0.00 L of water at 65.0 C 65.0 C


Notes:
------
Estimated PH 5.48
Mash at 65 degrees
 

malt_shovel

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OK so I have been a bit busy and never got around to brewing this. I have adjusted to suit current stocks and taste. Any suggested changes? looking to put this one down tomorrow. I have left the IBU's on the low side as I plan to allow the wort to settle in the kettle for 30 minutes prior to whirlpool and running through a plate chiller. Will dry hop a bit of cascade in the keg as well.


Batch Size: 24.00 L
Boil Size: 32.00 L
Estimated OG: 1.055 SG
Estimated Color: 19.6 EBC
Estimated IBU: 53.5 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.59 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 85.00 %
0.40 kg Crystal (Joe White) (141.8 EBC) Grain 7.50 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.50 %
10.00 gm Magnum [14.00 %] (60 min) Hops 14.5 IBU
20.00 gm Cascade [6.20 %] (20 min) Hops 7.8 IBU
20.00 gm Chinook [11.80 %] (20 min) Hops 14.8 IBU
20.00 gm Chinook [11.80 %] (5 min) Hops 4.9 IBU
90.00 gm Cascade [6.20 %] (5 min) Hops 11.5 IBU
2.00 gm Lactic Acid (Mash 60.0 min) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 5.40 kg
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 0.00 L of water at 65.0 C 65.0 C


Notes:
------
Estimated PH 5.48
Mash at 65 degrees
This looks like a Little Creatures Pale Ale upped to IPA specs.

If that sounds good to you go for it.

Me, I like Centennial and Columbus late, so that is what makes me enjoy American IPA's. Cascade is great dont get me wrong.

I think Torpedo has Citra in it (check their website) pretty late which also is great but in short supply currently.

Let us know how it pans out.
 

MattC

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Any reason for no dry hops?

If it was me I would decrease the late hops and add about 50+g of dry hops. Up your 60min addition slightly to keep your IBU's unchanged. If your wanting a American west coast IPA then I really think you need to be dry hopping.

Cheers
 

mxd

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a bit more munich to get some malt backbone to handle the IBU's ?
 

Nick JD

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Here's Torpedo for comparisons or later reference.

Sierra Nevada Torpedo Extra IPA Clone
5 gallons - all-grain

OG = 1.070
FG = 1.018
IBU = 70
SRM = 11
ABV = 7.2%

Ingredients

14 lbs pale malt
11 oz caramel malt (60 degrees L)

1.2 oz of 14% AA Magnum hops (60 mins)
1.0 oz Magnum hops (5 mins)
1.0 oz Crystal hops (5 mins)
.67 oz Magnum hops (dry hop)
.67 oz Crystal hops (dry hops)
.67 oz Citra hops (dry hops)

Yeast: White Labs WLP001 or Wyeast 1056 American Ale

Mash at 152 degrees. Boil for 90 minutes. Ferment at 68 degrees. Dry hop for 10 days to 2 weeks or use a Sierra Nevada "torpedo" to add hop character.
 

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