Ipa Recipe Check

[marlow_coates]

Hey guys and girls,

So I am going to brew a couple of IPA's in the next couple weeks.

I would apreciate any feedback on the recipe's, especially the hopping schedules.
The first is a 20L to build up a decent yeast cake and will go into a keg, the second is a 60L and will all be going into bottles for some ageing (inspired by Beer and Brewers recent article on IPA's) :icon_cheers:

Beer 1
20L

1.7kg Cervaza kit (300 IBU's per can - 300/20L=15 IBU)(or do I use 300x1.25/20L = 18.75 IBU) ???
1kg light DME
700gms crystal steeped
Thames Valley Ale Wyeast 1275
OG 1054
FG 1016
ABV 5.6%

Hops
20gms Northern Brewer 9.6% at 60min for 30IBU
50gms Homegrown Columbus at 10min (thought about this at 20 min but unsure of whether that will change much?)
50gms Homegrown Columbus at 1min
+ 15 IBU from the Cerveza can
IBU prediction of 45 to 55 (unknown AA% from homegrown but minimal bitterness due to late addition)

Ferment at 18C

Beer 2
60L

3x Cerveza Kits (5.1kg) (same IBU input as above due to triple size = 15 or 18.75 IBU)
3kg Light DME
1kg Crystal steeped
1kg Carapils steeped
Yeast - Thames Valley Ale Wyeast 1275 slurry from previous brew
OG 1058
FG 1016
ABV 6.1% (with priming sugar added)

Hops
60gms Southern Cross 15.5% 60min for 48 IBU
30gms Southern Cross 15.5% 10min for 6 IBU
30gms Southern Cross 15.5% 1min (neglibable IBU added)
60gms Styrian Goldings 4.4% Dry hopped at 2/3 fermentation complete
+ 15 IBU from kits = 70 IBU or there abouts

Ferment at 18C


So the first is use for my homegrown hops, and the second is an attempt at a Hoppy IPA

Any big pitfalls I am missing, or hops completely out of place?
I used recipes on the database to get an idea of gravities and hops that work well and tried to adapt this to kit/extract/steeped brewing.

Cheers in advance

The last 2 recipes I have asked for advice on were well responded to, thanks again. Will crack the Pale Ale with EK Goldings this weekend (currently sitting in the fridge in kegs) and put up some feedback on the recipe.

Marlow

 

[cdbrown]

Well you have done the right thing and looked at the recipedb to see what others have done, but changed it to make it your own.

The coopers international cerveza provides 21.9 IBU in 20L. Maybe try and dry hop some of the homegrown columbus?

 

[ianh]

Hi

From the Coopers Web site FAQ

As an example, if a brew is made with Mexican Cerveza up to a volume of 23 litres:

270 x 1.7 / 23 = 20 IBU (International Bitterness Units)

This figure represents the brew bitterness prior to fermentation. Generally, fermentation reduces colour and bitterness by between 10 to 30%. So final bitterness of the fermented brew may be anything from 14 to 18 IBU.

I use volume of kit rather than weight.

270 x 1.25/23 = 14.6
or in your case

270 x 1.25/20 = 17 or if 300 x 1.25/20 = 18.75