Time Bomb IPA

Discussion in 'General Recipe Discussion' started by BrockHops, 12/8/17.

 

  1. BrockHops

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    Posted 12/8/17
    G'day!

    Just planning my second BIAB around some ingredients on hand.
    I'm looking for a bit of advice/feedback please!
    My first time building an AG on brewers friend.

    -The Yeast bay- Vermont Ale
    -Dr Rudi (super alpha) hop
    -Idaho7 hop

    The rest is to be ordered.
    As below

    HOME BREW RECIPE:
    Title: Time bomb IPA

    Brew Method: BIAB
    Style Name: American IPA
    Boil Time: 60 min
    Batch Size: 25 liters (fermentor volume)
    Boil Size: 33 liters
    Boil Gravity: 1.058
    Efficiency: 75% (brew house)


    STATS:
    Original Gravity: 1.077
    Final Gravity: 1.017
    ABV (standard): 7.83%
    IBU (tinseth): 73.85
    SRM (morey): 19.89

    FERMENTABLES:
    0.5 kg - Torrified Wheat (5.9%)
    5 kg - New Zealand - American Ale Malt (58.8%)
    3 kg - German - CaraMunich I (35.3%)

    HOPS:
    40 g - Super Alpha, Type: Pellet, AA: 11.8, Use: First Wort, IBU: 48.99
    20 g - Idaho 7, Type: Pellet, AA: 12.8, Use: Boil for 20 min, IBU: 14.63
    20 g - Idaho 7, Type: Pellet, AA: 12.8, Use: Whirlpool for 0 min at °C, IBU: 10.24

    MASH GUIDELINES:
    1) Infusion, Temp: 68 C, Time: 60 min, Amount: 33 L

    YEAST:
    The Yeast Bay - Vermont Ale
    Starter: Yes
    Form: Liquid
    Attenuation (avg): 78.5%
    Flocculation: Med/Low
    Optimum Temp: 17.78 - 22.22 C
    Fermentation Temp: 18 C


    Generated by Brewer's Friend - https://www.brewersfriend.com/
    Date: 2017-08-12 09:04 UTC
    Recipe Last Updated: 2017-08-12 09:04 UTC
     
  2. Helles

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    Posted 12/8/17
    Thats a lot of caramunich
    I have used 15% and it was too much
     
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  3. Tony121

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    Posted 12/8/17
    Did you mean Munich as opposed to Caramunich?
     
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  4. mtb

    Beer Bod

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    Posted 12/8/17
    Yeah absolutely dial back that Caramunich or it'll be chewy as a shoe.
     
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  5. BrockHops

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    Posted 12/8/17
    Oh!
    Haha, meant to be 0.3kg!
    Better go edit my recipe!!
    Thanks haha!
     
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  6. BrockHops

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    Posted 12/8/17
    HOME BREW RECIPE:
    Title: Time bomb IPA

    Brew Method: BIAB
    Style Name: American IPA
    Boil Time: 60 min
    Batch Size: 25 liters (fermentor volume)
    Boil Size: 33 liters
    Boil Gravity: 1.041
    Efficiency: 75% (brew house)


    STATS:
    Original Gravity: 1.054
    Final Gravity: 1.012
    ABV (standard): 5.49%
    IBU (tinseth): 84.63
    SRM (morey): 6.46

    FERMENTABLES:
    0.5 kg - Torrified Wheat (8.6%)
    5 kg - New Zealand - American Ale Malt (86.2%)
    0.3 kg - German - CaraMunich I (5.2%)
     
  7. indica86

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    Posted 12/8/17
    Specs say up to 10%
     
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  8. indica86

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    Posted 12/8/17
    Looks good. Going to dry hop?
     
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  9. BrockHops

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    Posted 12/8/17
    Yeah, I'll see how this Idaho goes, maybe dry hop with that, maybe some other US hop, centennial, Amarillo etc..
     
  10. Judanero

    Yeast maketh the beer.

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    Posted 12/8/17
    Personal preference of course, grain bill looks good, I'd mash lower, say 62-64c to 'dry' it out a bit, or at 66c and add a kilo of glucose on day three or so of ferment.

    I'd also lower the bittering to ~ 35 ibu (I'm a fan of super alpha for clean bittering) and go bigger on the late hops.

    I haven't used Idaho, but if the smell is anything to go by (smelt some at Brewmans) I think it'd lend itself really well as a dry hop, especially in an AIPA.
     
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  11. Dan Pratt

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    Posted 12/8/17
    as mentioned a lower mash temp to get a lower final gravity, target a 1012 finish that will make the hops more forward.

    back off the bittering to 35ibu and fuck the 20min addition off. Move that to 30mins to = 10ibu

    load up on the Idaho 7 in the whirlpool for about 20mins using 84g then the same amount for the dry hop.
     
  12. Dan Pratt

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    Posted 13/8/17
    it appears you dropped the abv too? Target 6.5% to 7%
     
  13. BrockHops

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    Posted 13/8/17
    Yep, ok, I'll do some more tinkering, sounds like lowering the mash temp is the go for IPA, when we talk "dry" are we talking less maltiness?
    Or "full body" with a higher mash temp
    Cheers,
    Brock
     
  14. Dan Pratt

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    Posted 13/8/17
    yes dry will equate to less malt present with the flavour which is ideal for a IPA, makes the hops oils the show. IPA balance is the abv and hops.

    fuller body will come from a higher mash and leave behind more malt sweetness.
     
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