American IPA

[tiprya]

@mardoo was just going to use what I have

do you think the 1.0kg of wheat DME will have a massive effect on the flavor? or will it be fine to use

I was hoping to get a subtle wheat flavor @tiprya

cheers

It'll be fine, just use what you've got.

 

[seamad]

The wheat DME is only 50% wheat, so that brings it down to 14% which isn't too bad.

There's no need for wheat in it though if you've got more LDME.

Depends on brand of wheat dme, eg Breiss is 65/35 and muntons is 55/45, so still a fair amount of wheat, the coopers liquid wheat malt is 50/50.

 

[drewstertherooster]

The 'Deliverance' one at TWOC says it's 50/50 and I thought they said they got there's from Briess and repackaged it?

 

[seamad]

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CBWBavarianWheatDME.pdf

 

[///]

OP is new to brewing. ///'s technique is likely a good one but it's not exactly beginner instructions. Actually kind of hard to understand what /// is saying, and I know what he/she is talking about.

Not to mention the talk of finishing at 1.018 - 1.020 ... What sort of IPA finishes at 1.020? Quadruple IPA?

Sarcasm button on, an IPA that finishes at 1.020 is a balanced one!

With the amount of hopping, having a beer that finished at 1.010 will be out of wack. As I eluded, I also do not use alot of crystal, and the Southern Cali versions I had last year did not either, a light dusting is all that is needed. For full grain brewing, munich is used alot as well.

So 50% of your BU's into your boil, 50% from the whirlpool step is the approach. You will get the bitterness if using any hops over 10% aa.

As an example, a light ale I make at 1.041 using topaz and galaxy, I bitter to 8 BU with the whirlpool of 10 minutes and a 45 min run-off gives an additional 17 BU's. I've ran these thru a spectro, so the numbers are right.

I am assuming the wort will be boiled?

 

[glaab]

use 1kg dex per 50L in extract AIPA's/ APA's, should finish around 1014 with 05. without the dex the body doesnt seem right

 

[monkeybusiness]

So 50% of your BU's into your boil, 50% from the whirlpool step is the approach. You will get the bitterness if using any hops over 10% aa.

As an example, a light ale I make at 1.041 using topaz and galaxy, I bitter to 8 BU with the whirlpool of 10 minutes and a 45 min run-off gives an additional 17 BU's. I've ran these thru a spectro, so the numbers are right.

It's interesting to hear you say this Scotty as I've always suspected that my beersmith calculations for bitterness did not match up with the percieved bitterness and put it down to getting more IBU's out of the late additions than is conventionally accepted.

My method usually end up like this:
flameout followed by 10min for convection to settle down
whirlpool followed by 10-15min for whirlpool & cone to settle
runoff (usually no-chill) over 10-15min.
(if I'm organised, but usually the process takes longer as I'm easily distracted).

So the 0min hops end up being 40-50min additions. Explains why my galaxy pale ale with 50g of 14%AA at whirlpool punches me in the face when I drink it!

Is that the way you read it Scotty or is there something else at work here?

Sorry for dragging OT but it kinda relates to IPAs... h34r:

 

[///]

Yep Adrian, whatever the beer i get min 30% of BU's from the whirlpool. The lager we make has a **** ton of saaz and Hall. in the whirlpool, and it is a 30% contribution.

 

[Nick JD]

Sounds tasty, ///.

 

[Yob]

Most of the AIPA's I brew these days have (without looking at notes) approx 50% of the BU come from 5 - 0 and WP additions.. natural evolution of experimentation

:icon_drool2:

 

[manticle]

Sugar !!
Guys - since when has any good beer been based on a sugar addition.
Name me one commercial brewer that uses sugar.
The Germans & Belgians don't & never have.
IPA has a tradition & it does not involve sugar.

I know it's been mentioned more than once but where on earth did you get this garbage from?

Please do some reading. I'll grant sugar is not big in German brewing but to suggest Belgians don't use it or that UK brewing history doesn't include sugar is pure falsehood.

 

[waggastew]

+1 opinion about wheat in IPA. This recipe won the AIPA section at the Nats last year. 1.5kg of Coopers liquid malt extract. It is on the more body end of the scale but not out of style. Notice also the use of 400g of dex to dry it out. Ends at 1016-18 but is nicely balanced

http://aussiehomebrewer.com/topic/40767-what-are-you-brewing-iii/?p=988965

 

[Nick JD]

Sugar is great in IPAs. Otherwise they finish with high FGs and can be cloying. Even when mashed really low.

 

[Mardoo]

+1 opinion about wheat in IPA. This recipe won the AIPA section at the Nats last year. 1.5kg of Coopers liquid malt extract. It is on the more body end of the scale but not out of style. Notice also the use of 400g of dex to dry it out. Ends at 1016-18 but is nicely balanced

http://aussiehomebrewer.com/topic/40767-what-are-you-brewing-iii/?p=988965

Jordyt01 clearly this is a good dude to be listening to about wheat in IPA's.

 

[///]

Love the old sugar chestnut, sugar is not dirty word. If you keep the Crystals of the world right the way down then the higher finish can be managed.

The reason why I like making this beer in the brewhouse is that it requires good technique to pull it off. I also like that i get to stick more than 12 kgs of dry hops into the tank, hoppy hoppy goodness!

I'm up for samples by the way ...

 

[jaymzica]

i did my first ipa brew the other night. i think i made the rookie mistake of adding my first tine of LME while its on the boil and as a result it might of burnt some of it hence seeing few little black flecks bubbling around...
should i tip it out or just leave it and see how it goes? will it make a massive difference?

 

[Jace89]

i did my first ipa brew the other night. i think i made the rookie mistake of adding my first tine of LME while its on the boil and as a result it might of burnt some of it hence seeing few little black flecks bubbling around...
should i tip it out or just leave it and see how it goes? will it make a massive difference?

How did it taste going into the fermenter?
I'd hang and just find out, especially if you already pitched the yeast.
Hops can be quite handy in masking some faults, but maybe the burnt flavors (if any) will be to intense.

You'll have beer at the end also!

 

[black_labb]

Sarcasm button on, an IPA that finishes at 1.020 is a balanced one!

With the amount of hopping, having a beer that finished at 1.010 will be out of wack. As I eluded, I also do not use alot of crystal, and the Southern Cali versions I had last year did not either, a light dusting is all that is needed. For full grain brewing, munich is used alot as well.

So 50% of your BU's into your boil, 50% from the whirlpool step is the approach. You will get the bitterness if using any hops over 10% aa.

As an example, a light ale I make at 1.041 using topaz and galaxy, I bitter to 8 BU with the whirlpool of 10 minutes and a 45 min run-off gives an additional 17 BU's. I've ran these thru a spectro, so the numbers are right.

I am assuming the wort will be boiled?

Could you elaborate a bit on the system that you did these tests on? was it the commercial setup or a homebrewing setup? What kind of time do leave it in for whirlpool, is it immersion chilled (all chilled at once) or CFC/plate chiller? Most importantly do you suspect much difference?

 

[///]

Could you elaborate a bit on the system that you did these tests on? was it the commercial setup or a homebrewing setup? What kind of time do leave it in for whirlpool, is it immersion chilled (all chilled at once) or CFC/plate chiller? Most importantly do you suspect much difference?

Yep, on a 1200l, 1800l and 5000l system with a 10 minute whirlpool and a 45 - 55 minute run off via a 2 stage heat ex on all 3 systems. Tests were via a photospectrometer and we've done lots of the testing across our 5 beers to get that data.

For the different times of chilling, regardless of the type of chilling, the key thing is exposure and contact time of the hops to the hot wort. The alphas will continue to burn off regardless.

Did that help?

 

[black_labb]

Yep, on a 1200l, 1800l and 5000l system with a 10 minute whirlpool and a 45 - 55 minute run off via a 2 stage heat ex on all 3 systems. Tests were via a photospectrometer and we've done lots of the testing across our 5 beers to get that data.

For the different times of chilling, regardless of the type of chilling, the key thing is exposure and contact time of the hops to the hot wort. The alphas will continue to burn off regardless.

Did that help?

Yes, confirmed my thoughts. Thanks