Style Of The Week 13/12/06 - American Ipa

[yum beer]

its my understanding that the human palette can only detect up to about 100IBu, after that we cant tell the difference.

If this is the case why waste 300 or 400 gms of hops on a beer that effectively will not taste any different then if you stuck to 180-200 gms and
banged out 100ish IBU.



Though I have never tried any of these real big IBU beer, but am certainly keen.

 

[felten]

Bitterness and flavour are 2 different things.

 

[bconnery]

its my understanding that the human palette can only detect up to about 100IBu, after that we cant tell the difference.

If this is the case why waste 300 or 400 gms of hops on a beer that effectively will not taste any different then if you stuck to 180-200 gms and
banged out 100ish IBU.



Though I have never tried any of these real big IBU beer, but am certainly keen.

Bitterness and flavour are 2 different things.

As felten said, they aren't the same thing.
The palette may stop detecting the IBU, but not necessarily the flavour. These big beers may be nowhere near the nominal IBU by the recipe, but there is definitely a flavour, pallette, whatever you will, difference between a 100IBU, a 200IBU and a 400 etc.
I tasted a 200 and a 400IBU beer made by Ross quite a few years back (hop wastage was not high on his list of concerns ...) and they were definitely different beasts.
The 200 IBU really smacked you on the tongue in a delicious way, and I'm sure I wasn't tasting all 200 IBU, but it was surprisingly drinkable.
The 400 attacked you and you couldn't taste anything but hops for ages. And I still found it quite drinkable but some couldn't even get past the first sip...
Would I make one? Probably not? Would you bother on a regular basis, maybe not.
Were they interesting and enjoyable? Yes.
Was there a difference, absolutely.

 

[Joshisgood]

Thinking of doing an extract American ipa with 4 kg dry malt, 200g light crystal, 200 g dextrose and 10 minute hop addition of 80g cascade, 50g centennial, 50g Amarillo. Anyone had any experience with 10 min ipa's? I'm pretty new to brewing, this will only be my 5th brew (2nd extract brew) so any advice would be great.
Cheers josh

 

[mje1980]

Sipping on a SN torpedo got me keen to do my 10 min APA. Then i thought, F*ck it, lets bump it up a bit!!.

89.6% Best pils malt
6% TF pale crystal
4.5% Simpsons aromatic.

A little Columbus and cascade @ 30 mins

A lot of Columbus and cascade @ 10 mins

1.067
51 IBU's

7%
US05

62c for 30, 69c for 30, then mash out.

 

[mje1980]

Can't edit the above?

Made some changes

Rainy day IPA

87.6% Maris Otter
5.8% TF pale crystal
4.4% Simpsons aromatic
2.2% Victory malt.

Little bit of columbus and cascade @ 30 mins

Lots of cascade and columbus @ 10 mins

67c mash, 90 boil

US05

1.068
51 IBU

 

[mje1980]

I somehow missed the 30 min addition. Freaked out a little, and went back to beertools. Came up with another charge at 1min. All up 170g of cascade and columbus in a 20 litre batch!!!.

 

[Lecterfan]

I somehow missed the 30 min addition. Freaked out a little, and went back to beertools. Came up with another charge at 1min. All up 170g of cascade and columbus in a 20 litre batch!!!.

Awesome! I'm on AIPA kick at the moment, the last two have been reasonably succesfully (not yet carbed but tasting good at bottling and from secondary respectuvely). I really like the columbus/cascade combo. I think columbus late in the boil is a wonderful thing!

I think I'll be trying some aromatic in the next one also. Let us know how it comes out?


The (potentially) best one I've done so far (being bottled tomorrow) consisted in me emptying my fridge of last years homegrown flowers at flameout (about 500gms of cascade and chinook flowers) - I had to squeeze the flowers to get all the wort out haha, but fantastic nonetheless. It's taken me a long time to come around to the AIPA style but I have a serious crush on it at the moment.

 

[Spork]

I did an AIPA earlier this week, using %100 MO malt, Zeus @ 60 mins and cascade @ 5 and 0 minutes.
Unfortunatley, I forgot to check the no chill" button on BrewMate, so the IBU's ended up a touch high - 71.8. Thats with "only" 110g of hops for 21 litres. Only 1.8 IBU over the max. for the style, so shouldn't hurt. Had a couple of high-ish (70-80) IBU beers earlier in the week, noice. Got a Mikkellar "Hop Thief" in the fridge. Says 1000 IBU on the label, not sure if this is true or just marketing.

 

[mje1980]

Awesome! I'm on AIPA kick at the moment, the last two have been reasonably succesfully (not yet carbed but tasting good at bottling and from secondary respectuvely). I really like the columbus/cascade combo. I think columbus late in the boil is a wonderful thing!

I think I'll be trying some aromatic in the next one also. Let us know how it comes out?


The (potentially) best one I've done so far (being bottled tomorrow) consisted in me emptying my fridge of last years homegrown flowers at flameout (about 500gms of cascade and chinook flowers) - I had to squeeze the flowers to get all the wort out haha, but fantastic nonetheless. It's taken me a long time to come around to the AIPA style but I have a serious crush on it at the moment.

My thoughts exactly!

 

[Lecterfan]

Quick update on my first AIPA attempt at 4 weeks in the bottle - it has gone from almost cloyingly sweet (pre-carbonation) to now having a nice caramel "chewiness" as Bum (i think) described the American versions earlier in this thread.

OG 1.064 - FG 1.016
IBU 56

roughly:
%70 Simpsons maris otter
%14 Wey munich
%7 Wey Wheat
%4 Wey biscuit to help balance the
%4 crystal (even blend of simpsons light and dark).
Wy1272

Citra 60 mins for 28 IBUs
Centennial 20 mins 15IBUs
Citra 15 mins 7 IBUs
Centennial at 15 mins 2 IBUs
Centennial 10 mins 3
Citra 5 mins 1 IBU

20gms Citra at flameout

20gms Citra, 20 gms Centennial and 20 gms Nelson Sav dry hopped at day 4 of primary fermentation and then racked off at day 7.

Admittedly, next time around I would keep the grain bill the same but increase the IBU's to 60, maybe 65 (but that also may be a function of the higher FG dueto this being mashed with my old dodgy thermometer haha - next time around my FG may be lower and thus 56 IBU might be heaps). My second AIPA used the same grist, different hops but was done to 65 IBU and for my taste is much cleaner but is close to the bitterness limits of what my palate wants from a 1.065ish OG beer.

I have my third going at the moment (the first AIPA mashed with my new thermometer so I am expecting it to finish a bit lower, I have used a combo of galaxy and first gold with a bit of FWH and is tasting great so far out of primary) in which I have increased the crystal, subbed some MO for JW pils but also increased the IBU so now OG 1.070 and 72 IBU. Love it.

 

[mje1980]

Can't edit the above?

Made some changes

Rainy day IPA

87.6% Maris Otter
5.8% TF pale crystal
4.4% Simpsons aromatic
2.2% Victory malt.

Little bit of columbus and cascade @ 30 mins

Lots of cascade and columbus @ 10 mins

67c mash, 90 boil

US05

1.068
51 IBU

Only a week or so in the bottle but i couldn't resist trying one. This was a "scaled up" version of my 10 min APA, which im very happy with. Well, im very happy with the scaled up version so far!!. Yummy hoppy aroma and flavour, good malt prescence, strong bitterness, and no higher alcohols i can pick up ( i took great pains to keep it cool while fermenting ). I have a 6 pack of SN torpedo, so i'll compare when i finish this. This is not a clone, but it'll be cool to try a side by side, though the SNT is a faarken cracking beer IMHO.

5 litres of this is in a 5litre willow "cube" awaiting a beer engine at our brew clubs RAF ( real ale festival ) next weekend.

 

[A3k]

Hi guys,
I made the recipe below which is actually my first American IPA. Its just finishing fermenting.
I over sparged as I wasnt paying attention, and started with an OG of 1.057, not 1.063 I was aiming for.
I mashed too low (just below 63), and its fermented down to about 1.007 already, but still bubbling a little.

Ive tasted it, and it seems a little thin and watery.
Im contemplating adding some extra crystal, adding a little extract, or doing a small batch mashed really high.
I keg, so I guess I could do a 3lt beer and add it to each keg.
Anyone have any ideas of what I should do?

Cheers,
Alan


Kegging Volume: 65.00 l
OG: 1.057 SG
Estimated Color: 21.1 EBC
Estimated IBU: 62.6 IBUs
Brewhouse Efficiency: 84.00 %

Ingredients:
------------
Amt Name Type # %/IBU
12.50 kg Pale Malt (Weyermann) (6.5 EBC) Grain 1 88.7 %
1.60 kg Crystal, Medium (Thomas Fawcett) (130.0 Grain 2 11.3 %
65.00 g 1. Chinook [11.00 %] - Boil 70.0 min Hop 3 27.2 IBUs
90.00 g 2. Cascade [4.50 %] - Boil 20.0 min Hop 4 9.0 IBUs
45.00 g 2. Centennial [8.70 %] - Boil 20.0 min Hop 5 8.7 IBUs
17.50 g 2. Chinook [11.00 %] - Boil 20.0 min Hop 6 4.3 IBUs
100.00 g 3. Cascade [4.50 %] - Boil 10.0 min Hop 7 5.6 IBUs
45.00 g 3. Centennial [8.70 %] - Boil 10.0 min Hop 8 5.2 IBUs
17.50 g 3. Chinook [11.00 %] - Boil 10.0 min Hop 9 2.6 IBUs
1.0 pkg American Ale II 1272
126.00 g Cascade 3.15g/L [4.50 %] - Dry Hop Hop 12 0.0 IBUs
90.00 g Centennial 2.25g/L [8.70 %] - Dry Hop 6 Hop 13 0.0 IBUs
90.00 g Simcoe 2.25g/L [9.90 %] - Dry Hop Hop 14 0.0 IBUs

 

[black_labb]

Adding some steeped crystal late is an option, but don't go overboard. I've done this with a dark belgian strong that fermented out very low. In your cae I'd be using some lighter crystal malts. carapils, carared, caramunich I, ect.

I'd think that it's a much better option than a minimash.

 

[hwall95]

After brewing a bunch of single hop APAs (Mosiac, Simcoe, Columbus, Chinook, Galaxy), I think it's time to combine two of them and make an IPA. Just tasted the chinook APA while cold crashing and it tastes like it would make a great pair to mosiac. So based on that I've just scaled up my APA recipe to be a bit stronger. Generally my brewhouse is between 70-80%, but with the extra grain may knock it down a bit so thought I'd aim for 70%.

My APAs are fairly malty, so hopefully this translates well into the IPA, although had to decrease the mash temp from 68 to 66 as I was afraid it would end a bit too chewy for liking. Pretty keen to get it brewing post uni exams. Will be nice to finally make an IPA again

Est OG: 1.070 Est FG: 1.016
IBU: 65 Est Alc: 7.2%
Colour: 19 EBC Size: 23L

Grains:
5.15kg Maris Otter
1.5kg Munich I
0.35kg Wheat Malt
0.35kg Crystal

Hops:
17g Chinook @ 60min
40g Chinook - Cube
40g Mosiac - Cube
Dry Hop - not really decided, probably 40g of each

Yeast:
Wy 1272 - 1.5L Starter

Mash & Boil:
90 min mash at 66, 10min Mash out at 78. 70min boil.

 

[Yob]

I love a good step through the temp ranges for IPA, if you can it's rewarding, 63/30 66/20 72/10 78/10

Wiked balance between good body and fermentability, fg usually 1.014 but tastes full.

2 ha'penny

 

[hwall95]

I love a good step through the temp ranges for IPA, if you can it's rewarding, 63/30 66/20 72/10 78/10

Wiked balance between good body and fermentability, fg usually 1.014 but tastes full.

2 ha'penny

Cheers Yob. I can do steps pretty easy via direct heat, just a bit more effort/heavy lifting. I'll give it a go and see how it turns out