Leftovers Aipa Recipe

[clean brewer]

Hello all,

Ive got some "leftover" grains to use up before I order some more, ive also got a few USA Hops to use aswell, Ive really like a couple IPA that ive tried, so I have just put this recipe together using the "leftovers", all seems to be within Style Guidelines..

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Leftovers IPA
Brewer: Jody Fischer
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.064 SG
Estimated Color: 20.6 EBC
Estimated IBU: 62.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Ale - Maris Otter Malt (5.6 EBC) Grain 83.71 %
0.30 kg Caramunich 1 (90.0 EBC) Grain 4.57 %
0.26 kg Caramalt (40.0 EBC) Grain 3.96 %
0.25 kg Carapils Malt (5.0 EBC) Grain 3.81 %
0.21 kg Vienna Malt (8.0 EBC) Grain 3.20 %
0.04 kg Crystal Malt Pale (Bairds) (110.0 EBC) Grain 0.61 %
0.01 kg Roasted Barley (1350.0 EBC) Grain 0.15 %
30.00 gm Chinook [12.00 %] (Dry Hop 7 days) Hops -
43.00 gm Galena [12.70 %] (60 min) (First Wort HopHops 62.3 IBU
30.00 gm Simcoe [12.80 %] (0 min) Hops -
0.48 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs American Ale Yeast-Ale

Any thoughts/suggestions, just remember that these are small amounts of Grain that I want to use up....

 

[raven19]

You could simplify it and save some of the leftover bits for future brews if not taking up too much space.

We are only talking a small batch here, I say go for it.

62 IBU - WOW - nice and bitter then yes?

I am impressed at the number of AG's you now have under your belt. I am still counting down for number 2!

Work, etc getting in the way of my brew time... :angry:

 

[RetsamHsam]

Have you got any more flavour/aroma hops lying around, I think it will need way more than that to get into AIPA territory..

Should still be a tasty beer though.

 

[Fourstar]

I hope the malt character doesnt get too muddled with the big mix (4 types of crystal) you have got there. 10g of roast barley?! is it really necessary? I can hold that much grain between my thumb and forefinger!


Your hopping looks good, could do with a few late additions. I'm a big fan of FWH.

im planning a AIPA for this week, the idea so far is..
OG 1.062
60 IBU

5.5 kg Bairds Maris Otter.
400g Weyermann Munich I
400g JW Caramalt
200 JW Crystal

30g Simcoe (FWH) 60 min boil
20g Amarillo 15 min
20g Chinook 15 min
10g Amarillo Cube Hop < 70 deg
10g Chinook Cube Hop < 70 deg
10g Simcoe Cube Hop < 70 deg
20g Simcoe (dry hop 5 days)


Drooooool.

 

[clean brewer]

Have you got any more flavour/aroma hops lying around, I think it will need way more than that to get into AIPA territory..

Should still be a tasty beer though.

Ive got Northern Brewer, Amarillo and Willamette.. Are you talking about it needing more hops in Weight for the Flavour/Aroma???

I hope the malt character doesnt get too muddled with the big mix (4 types of crystal) you have got there. 10g of roast barley?! is it really necessary? I can hold that much grain between my thumb and forefinger!


Your hopping looks good, could do with a few late additions. I'm a big fan of FWH.

Ive changed a few Grains around to simplify it, I actually only have 5gr :unsure: of roasted barley, just thought id throw it in...

Late additions? Im still working on Hopping for No-chilling as I think Hopping when No Chilling needs adjustment due to excess exposure to the hot wort....

What would you suggest as late additions?

 

[kevin_smevin]

I definitely think you need more late hop additions. I suggest reducing the amount of hops in your 60min addition and maybe doing a couple additions from 15 to 20 minutes onwards to make up for the bitterness. This way, your late additions are contributing to flavour/aroma and bitterness. An IPA should be overwhelmingly hoppy, don't be afraid. For my APAs and IPAs my first hop addition is usually 20 or 30 min and i hope every 5 or 10 minutes from then until the end. You use alot more hops but you will notice the difference.

 

[clean brewer]

I definitely think you need more late hop additions. I suggest reducing the amount of hops in your 60min addition and maybe doing a couple additions from 15 to 20 minutes onwards to make up for the bitterness. This way, your late additions are contributing to flavour/aroma and bitterness. An IPA should be overwhelmingly hoppy, don't be afraid. For my APAs and IPAs my first hop addition is usually 20 or 30 min and i hope every 5 or 10 minutes from then until the end. You use alot more hops but you will notice the difference.

Oh right, I understand now.. Ill do some work on it..

 

[RetsamHsam]

Ive got Northern Brewer, Amarillo and Willamette.. Are you talking about it needing more hops in Weight for the Flavour/Aroma???

More hops in weight.. Below is the hop list for an AIPA I brewed recently. This turned out pretty hoppy but not over the top.


20.00 gm Amarillo Gold [7.50%] (15 min) Hops 8.4 IBU
10.00 gm Centennial [10.00%] (15 min) Hops 5.6 IBU
13.00 gm Cascade [6.80%] (15 min) Hops 4.9 IBU
5.00 gm Columbus (Tomahawk) [14.00%] (20 min) Hops 4.8 IBU
15.00 gm Amarillo Gold [7.50%] (10 min) Hops 4.6 IBU
5.00 gm Chinook [13.00%] (15 min) Hops 3.6 IBU
13.00 gm Cascade [6.80%] (10 min) Hops 3.6 IBU
10.00 gm Simcoe [7.40%] (10 min) Hops 3.0 IBU
5.00 gm Centennial [10.00%] (10 min) Hops 2.0 IBU
5.00 gm Centennial [10.00%] Hops -
5.00 gm Chinook [13.00%] Hops -
5.00 gm Columbus (Tomahawk) [14.00%] Hops -
5.00 gm Simcoe [7.40%] Hops -
15.00 gm Amarillo Gold [8.50%] Hops -
22.00 gm Amarillo Gold [7.50%] (Dry Hop 3 days)


All of the hop additions started with 15 minutes left in the boil, which is what is being suggested below. I have done this abit lately and am pretty happy with the results

I definitely think you need more late hop additions. I suggest reducing the amount of hops in your 60min addition and maybe doing a couple additions from 15 to 20 minutes onwards to make up for the bitterness.

 

[Fourstar]

Late additions? Im still working on Hopping for No-chilling as I think Hopping when No Chilling needs adjustment due to excess exposure to the hot wort....
What would you suggest as late additions?

Considering you are no chill cubing your beer and everyone else commenting here is probabaly chilling their beer. i may be the best one to offer some advise as i no chill everything.

Personally. I always add a bittering addition when no chilling. This is mostly due to anything added up to 20 mins left in the boil is basically equal to a 90 min additon anyway due to the length of time it has in contact with very hot wort.

If its a FWH, 60 min or 90 min... i find they all end up with the bitterness addition of around a 90 min due to the length of time sitting at isomersation temperatures. (This is just an estimate from taste).

So to get allot of late hop aroma and flavour/bitterness i usually go with Thirsty Boys idea that any hop addition that is used in no chilling is equal to something being dropped into the boil 15 mins earlier.

For example, i consider the following for all of my additions when no chilling:
A FWH, 60 min or 90 min additon = 90 min additon (in terms of IBU only.)
A flame out addition = 10-15 min addition.
A whirlpool addition = 0-5 min addition.
A cube addition @ transfer of wort = 0 min or whirlpool addition.
A cube addition @ <70 deg = a pseudo hopback addition.

When reading my recipes, interpret them as a chilled wort recipe and adjust all of your no chill additions (except for the FWH,90 or 60 min bittering additon) as per my reference above. (e.g. the recipe calls for a 15 min additon, drop it in @ flameout or a min before etc). Just as a rough guide.


I hope that helps :icon_cheers:

 

[newguy]

I coordinated a large dry hop experiment a couple of years ago. Knowing what I know about chinook, I'd like to discourage you from using it as a dry hop. Going from my notes, the chinook sample smelled of grapefruit (which is good), but tasted of pepper, grass, and dirt (bad). I see that you also have Northern Brewer, Amarillo and Willamette. Either one or a mixture or 2 or all 3 would work for this particular style.

I learned from a friend who makes killer APAs and AIPAs that for "american" styles, the total IBU should be roughly 65%/35% split between the boil (bittering) addition and late (flavour) additions. I could never brew an american style beer that would take medals in competitions until I found this out. Now it's pretty easy to take home hardware.

The grain bill looks good. Good luck.

 

[Fourstar]

Knowing what I know about chinook, I'd like to discourage you from using it as a dry hop. Going from my notes, the chinook sample smelled of grapefruit (which is good), but tasted of pepper, grass, and dirt (bad).

Really! The best Dry hopping i have done was with chinook on a American Amber Ale. Wasn't allot, 20g in 23L but it was rather tasty. The best extract i had ever done. I do agree it was quite grassy, but no pepper and definitely no dirt!

 

[RetsamHsam]

Really! The best Dry hopping i have done was with chinook on a American Amber Ale. Wasn't allot, 20g in 23L but it was rather tasty. The best extract i had ever done. I do agree it was quite grassy, but no pepper and definitely no dirt!

They may have been from different crops..

 

[newguy]

Really! The best Dry hopping i have done was with chinook on a American Amber Ale. Wasn't allot, 20g in 23L but it was rather tasty. The best extract i had ever done. I do agree it was quite grassy, but no pepper and definitely no dirt!

Could have something to do with the amount. For the experiment, I popped in about 2-3g of hop pellets into a 341ml bottle of "beer" (Coors light) & recapped. 20g in 23l is about 1/3rd the rate I was doing. I can actually remember that sample - it wasn't nice tasting but the smell was good.

 

[Fourstar]

Maybe the dry hopping didnt work well with the hops used in coors light? Im assuming a noble variety?

 

[PostModern]

I learned from a friend who makes killer APAs and AIPAs that for "american" styles, the total IBU should be roughly 65%/35% split between the boil (bittering) addition and late (flavour) additions.

I've never put numbers on it like that, but I agree. Most of my beers (I no chill ) get a 60 min and a 0 min addition only. Big IPA's get hop-burst from 20 mins down to 0 with whatever hops I have on hand. Recent favourites are Motueka and Nelson combined with EKG. Getting the magic into the blend takes the beer to a whole new level over single varieties, imho.

 

[newguy]

Maybe the dry hopping didnt work well with the hops used in coors light? Im assuming a noble variety?

:lol:

There aren't any hops in coors light silly!

Seriously, coors light is the most flavour neutral beer available in Canada. There may be even blander varieties available elsewhere, but it's definitely the blandest here. As someone else said, it could be due to differences related to where it was grown or the crop year as well. The relative level is also suspect, but I know that a lot of people here on AHB are leery of chinook when even used solely as a bittering addition. In low IBU beers I've never had an issue, but that's just me. Again, crop/year differences may be at play.

 

[newguy]

I've never put numbers on it like that, but I agree. Most of my beers (I no chill ) get a 60 min and a 0 min addition only. Big IPA's get hop-burst from 20 mins down to 0 with whatever hops I have on hand. Recent favourites are Motueka and Nelson combined with EKG. Getting the magic into the blend takes the beer to a whole new level over single varieties, imho.

Absolutely. Blending adds so much to a beer over a single hopped equivalent. Blending not only bold varieties but bold & subtle/noble yields an unbelievable finished beer.

Seriously, though, the 65/35 split really works well for APAs and AIPAs. I'm a scientist, geared to numbers, and that split is the first thing that jumped out at me when I saw my friend's recipe for his award winning APA. Prior to that I was doing maybe a 90/10 split at most and I couldn't take a medal to save my life. The next APA I brewed, the only thing I changed was the bittering/flavour IBU split and I ended up getting a 3rd best of show with that beer. I don't know the reasons, but I know it works.

 

[clean brewer]

Big IPA's get hop-burst from 20 mins down to 0 with whatever hops I have on hand.

Do you use hops to style or just whatever??

Here is a revised edition, ill do this and see how it goes, its my first so it can only be the best yet..

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Leftovers IPA 2
Brewer: Jody Fischer
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.04 L
Estimated OG: 1.064 SG
Estimated Color: 23.7 EBC
Estimated IBU: 58.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Ale - Maris Otter Malt (5.6 EBC) Grain 84.75 %
0.30 kg Caramunich 1 (90.0 EBC) Grain 4.62 %
0.26 kg Caramalt (40.0 EBC) Grain 4.01 %
0.21 kg Caramunich 2 (120.0 EBC) Grain 3.24 %
0.21 kg Vienna Malt (8.0 EBC) Grain 3.24 %
0.01 kg Roasted Barley (1350.0 EBC) Grain 0.15 %
8.00 gm Chinook [12.00 %] (Dry Hop 7 days) Hops -
19.00 gm Galena [12.70 %] (60 min) (First Wort HopHops 26.8 IBU
5.00 gm Simcoe [12.80 %] (20 min) Hops 3.9 IBU
5.00 gm Galena [12.70 %] (20 min) Hops 3.9 IBU
5.00 gm Chinook [12.00 %] (20 min) Hops 3.7 IBU
5.00 gm Simcoe [12.80 %] (15 min) Hops 3.2 IBU
5.00 gm Galena [12.70 %] (15 min) Hops 3.2 IBU
5.00 gm Chinook [12.00 %] (15 min) Hops 3.0 IBU
5.00 gm Chinook [12.00 %] (10 min) Hops 2.2 IBU
5.00 gm Galena [12.70 %] (10 min) Hops 2.3 IBU
5.00 gm Simcoe [12.80 %] (10 min) Hops 2.3 IBU
5.00 gm Chinook [12.00 %] (5 min) Hops 1.2 IBU
5.00 gm Simcoe [12.80 %] (5 min) Hops 1.3 IBU
5.00 gm Galena [12.70 %] (5 min) Hops 1.3 IBU
8.00 gm Amarillo [8.20 %] (Dry Hop 7 days) Hops -
8.00 gm Chinook [12.00 %] (0 min) (Aroma Hop-SteeHops -
8.00 gm Simcoe [12.80 %] (0 min) (Aroma Hop-SteepHops -
8.00 gm Amarillo [8.20 %] (0 min) (Aroma Hop-SteeHops -
8.00 gm Simcoe [12.80 %] (Dry Hop 7 days) Hops -
0.48 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs American Ale Yeast-Ale

 

[Fourstar]

Holy smokes batman! Now thats a hopburst! Some would say equal hops all the way thruought the boil makes them muddled... i say... AWESOME!

 

[clean brewer]

This is a great little read and inspiration...

Murrays Icon 2IPA :beerbang: