Aipa

[Tony]

Hi folks.

Most on here that have been around for a while, know im the APA NAZI. Beers like LCPA really don't do it for me. I love the rest of the LC lineup..... just the pale ale erks me.

BUT........ Keith at Potters has an APA that i do enjoy. It really is good! This beer has inspired me to venture into American teritory.

Most American beers i do enjoy are usually the extreme end of the scale beers. the big hopped, in your face, numb your tongue ones. I cant drink a lot of it but when i do i like it.

Im soon to come into a lot of very fresh yank hops, columbus, cascade, amarillo and centenial.

i plan to take advantage of the freshness and brew an IAPA as a trial before brewing it again for competition at the end of winter. plan to have it on tap fresh and run some off and post it cold!

Im after recipe criticism and advice on the plan i have. When ever i send a hoppy beer to competition it get hounded down due to not enough hops and too much maltiness. I have tried to stick with sweet honey like maltiness as aposed to richer deeper malt flavours to bring out the hops, but back them up too.

Does anyone have a good g/L ratio to use when making these really hoppy beers?

Should i increase or decrease the ratio of hops at each time addition? im not overly farmiliar with the hops and i want the beer to be fairly good up front.

cheers





AIPA 1

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.00
Anticipated OG: 1.062 Plato: 15.22
Anticipated EBC: 17.7
Anticipated IBU: 83.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
50.0 5.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
40.0 4.00 kg. Weyermann Bohemien Pils GErmany 1.038 4
8.0 0.80 kg. Weyermann Carahell Germany 1.035 26
2.0 0.20 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Columbus Pellet 15.00 29.9 30 min.
20.00 g. Amarillo Gold Pellet 8.20 6.4 20 min.
20.00 g. Cascade Pellet 7.80 6.1 20 min.
20.00 g. Centennial Pellet 11.40 8.9 20 min.
40.00 g. Amarillo Gold Pellet 8.20 7.7 10 min.
40.00 g. Cascade Pellet 7.80 7.3 10 min.
40.00 g. Centennial Pellet 11.40 10.7 10 min.
20.00 g. Columbus Whole 15.00 6.4 10 min.
60.00 g. Amarillo Gold Pellet 8.20 0.0 0 min.
60.00 g. Cascade Pellet 7.80 0.0 0 min.
60.00 g. Centennial Pellet 11.40 0.0 0 min.
30.00 g. Columbus Whole 15.00 0.0 0 min.
30.00 g. Amarillo Gold Pellet 8.20 0.0 Dry Hop
30.00 g. Cascade Pellet 7.80 0.0 Dry Hop


Yeast
-----

WYeast 1272 American Ale II


Mash Schedule
-------------



Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 10 55 55 Infuse 61 25.00 2.50
mash 5 60 64 64 Infuse 99 7.41 3.24

 

[Bizier]

If you are after something on the lines of extreme, I reckon chuck something in early on top of what you have there.

I know that it is not for everyone, but I like aggressive bitterness AND big flavour and aroma, so I would suggest a big charge of Chinook at the start for some resiny fire, lot of Yanks use Columbus there, or like my recent brew, 200g of NB for a 90 min in a 50L batch. Your malt choice is really similar to what I do, which may be good or bad to others, but I love it.

I think it is impossible to go wrong with Centennial, it is so smooth and good, and doesn't seem to get too vegetal. There is basically no upper limit for usage of this hop IMO.

I am keen to know your opinion of your results Tony, oh APA hater.

 

[pbrosnan]

I agree with the early addition. I generally use Chinook and Simcoe here's a fairly typical schedule:

15 Chinook 70
15 Chinook 60
15 Simcoe 60
15 Cascade 30
15 Simcoe 30
15 Cascade 15
15 Simcoe 15

Overall boil time was 90 mins. I don't know if the key is to use so many different hops, my theoretical approach has been to use a couple and see what difference it makes. Chinook and Simcoe have combined to be fairly tasty to my palate although I notice I snuck some Cascade into that one, however that's the first time. BTW, I'm going for the big, aggressive US hop flavour as well. Basically Stone of anything by Green Flash (http://www.greenflashbrew.com/). I have been using some unusual yeasts though, Belgians and some English ESB (1968). Hope this helps.
BTW according to ProMash that recipe had 92 IBUs. Not sure about that ... but it's bloody hoppy.

 

[BoilerBoy]

G'day Tony.

With all those fresh US hops coming make sure you make yourself an American "Rye" IPA.

I reckon that just may just do ir for you. :icon_drool2:
Cheers,
BB

 

[Tony]

thanks folks.

I wont hace any Chinook, and the bitterness will be up in the mid 80's. I was thinking using like a hop burst with all the hops late to give the biggest hop punch but may drop some columbus for centennial and increase the bittering addition time.

anyone else.......... i know your out there

 

[bum]

Don't take this as comp advice because I'd be the last person to ask :huh: but I do love Columbus for bittering - I'd definitely think about adding some up front. Or even some Magnum if you can get it - bold but smooth bittering, very nice. I'd also lower your dry hop amounts slightly and move some of your flameout Centennial to dry hopping compensate that loss.

 

[bradsbrew]

Tony,
Not much help on the hop front but I notice you are using the 1272 which has been my favoured APA yeast but yesterday I threw an APA down on top of a yeast cake of the 1882? Thames valley 2. This yeast has brought out a wonderful malt flavour in a recent ESB that IMO would balance high hop additions. the original brew was mainly fuggles and cascade and I will be dry hopping with some chinook.

Where is browndog he makes a smashing AIPA and has some great advice on american beers.

Cheers Brad

 

[clean brewer]

Maybe halve your Columbus and do it as FWH...

Keep the weight of your other additions the same in total(just add up total hops and divide by 5 additions) but add your hops from 15-20min onwards and for every 5 minutes until your 0min addition, this will give a little more layering of the hops... :icon_drool2:

Also, should the last 30gr Columbus be Dry Hopped? If not, use it for Dry Hopping with the other 2 Dry Hop additions....

Check out my "Leftovers A.I.P.A" recipe, had some good reviews for it and Fruit Salad as a decription, this will be going in QABC this year..

:icon_cheers: CB

 

[Jye]

Looks the good Tony but remove the Carahell, you want an IPA to finish on the drier side which will make the hops 'pop'.

 

[joecast]

looks like a massively hoppy beer tony. my thoughts:

not sure what you will get from the two weyermann malts, im of the opinion that a good hoppy beer should be about the hops. keep the malt simple, MO and pils should do the job. as long as it doesnt finish so dry that you lose your malt charavter you should be fine.

i agree with others that a hop addition at 60 (or 90) would be helpful. id move the 30min columbus and you could even keep your total ibu at the same level.

overall i like my hops to work together. id be careful not to get too crazy mixing all your hops into the same addition just because you have them in stock. either way, it should turn out with an incredible aroma with all those 0min and dry hops. let us know what you end up going with.
joe

 

[Tony]

Mods.

I want to keep some carahell but halved it.

Dropped the amarilli at 20 min and added some columbus to dry hop. Increased the boil time on the columbus and increased it at flame out.



AIPA 1

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.00
Anticipated OG: 1.062 Plato: 15.27
Anticipated EBC: 16.9
Anticipated IBU: 84.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
50.0 5.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
44.0 4.40 kg. Weyermann Bohemien Pils GErmany 1.038 4
4.0 0.40 kg. Weyermann Carahell Germany 1.035 26
2.0 0.20 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Columbus Pellet 15.00 29.1 60 min.
30.00 g. Cascade Pellet 7.80 9.2 20 min.
30.00 g. Centennial Pellet 11.40 13.4 20 min.
40.00 g. Amarillo Gold Pellet 8.20 7.7 10 min.
40.00 g. Cascade Pellet 7.80 7.3 10 min.
40.00 g. Centennial Pellet 11.40 10.7 10 min.
20.00 g. Columbus Pellet 15.00 7.0 10 min.
60.00 g. Amarillo Gold Pellet 8.20 0.0 0 min.
60.00 g. Cascade Pellet 7.80 0.0 0 min.
60.00 g. Centennial Pellet 11.40 0.0 0 min.
40.00 g. Columbus Pellet 15.00 0.0 0 min.
20.00 g. Columbus Pellet 15.00 0.0 Dry Hop
20.00 g. Amarillo Gold Pellet 8.20 0.0 Dry Hop
20.00 g. Cascade Pellet 7.80 0.0 Dry Hop


Yeast
-----

WYeast 1272 American Ale II