Your best IPA

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Byran

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Whats the recipe for your personal best IPA . Here is mine
Its the best IPA Ive made to date.

Its No chill so the IBUs are more like 40 + so not the heaviest one but the flavour from this combo is sooo balanced. I love it.
I think the hop combo is perfect.
Code:
Recipe: Killer IPA
Brewer: Byran
Style: American IPA
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 29.88 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 20.00 l
Estimated OG: 1.057 SG
Estimated Color: 22.8 EBC
Estimated IBU: 36.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 89.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
3.00 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   2        -             
4.50 kg               Pale Malt (5.9 EBC)                      Grain         3        77.6 %        
0.50 kg               Toasted Malt (53.2 EBC)                  Grain         4        8.6 %         
0.50 kg               Wheat Malt, Joe White (5.9 EBC)          Grain         5        8.6 %         
0.20 kg               Caramunich 2 Malt (200.0 EBC)            Grain         6        3.4 %         
0.10 kg               Caraaroma (256.1 EBC)                    Grain         7        1.7 %         
15.00 g               Simcoe [13.00 %] - Boil 60.0 min         Hop           8        19.0 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        9        -             
20.00 g               Cascade [5.50 %] - Boil 5.0 min          Hop           10       2.1 IBUs      
20.00 g               Citra [12.00 %] - Boil 5.0 min           Hop           11       4.7 IBUs      
20.00 g               Galaxy [14.00 %] - Boil 5.0 min          Hop           12       5.4 IBUs      
20.00 g               Mosaic [13.00 %] - Boil 5.0 min          Hop           13       5.1 IBUs      
10.00 g               Citra [12.00 %] - Boil 0.0 min           Hop           14       0.0 IBUs      
10.00 g               Galaxy [14.00 %] - Boil 0.0 min          Hop           15       0.0 IBUs      
10.00 g               Mosaic [13.00 %] - Boil 0.0 min          Hop           16       0.0 IBUs      
1.0 pkg               US05 Dry pack                                          17                   
10.00 g               Citra [12.00 %] - Dry Hop 2.0 Days       Hop           18       0.0 IBUs      
10.00 g               Mosaic [13.00 %] - Dry Hop 2.0 Days      Hop           19       0.0 IBUs      


Mash Schedule: BIAB
Total Grain Weight: 5.80 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Beta              Add 33.43 l of water at 67.7 C          63.0 C        30 min        
Alpha             Add -0.00 l of water and heat to 69.0 C 69.0 C        40 min        
Mash Out          Heat to 75.6 C over 7 min               75.6 C        10 min        

Because its a biab I would say the hop additions are 15 or 20mins longer each......
 
Sorry but what is a "bsmx" file? Can you post the recipe in text?
 
slash22000 said:
Sorry but what is a "bsmx" file? Can you post the recipe in text?
Sorry mate im just trying a few things out on the attachment side of things, ive edited it. :)
The bsmx file is the actual beersmith recipe. If you use beer smith you can open it directly to your program
 
This one was really well received by my mates:

DHALSIM PALE ALE (RIPA)

4.97 kg Maris Otter Floor Malted (Thomas Fawcett)

1.44 kg Rye malt (Weyermann)

696g Pale crystal (Thomas Fawcett)

398g Carahell (Weyermann)


19g Magnum @60 mins

10g Amarillo, 5g Simcoe, 5g Warrior, Brewbrite @ 10 mins

30g Pacific gem, 30 g Pacifica @ 5 mins

Mash: 55 for 10, 66 for 90, 78 for 10

Total vol: ~22L
Yeast: 1056
OG:1.062 FG:1.010


* I personally would have upped the Magnum @ 60
 
My favourite:

Deck wrecker IPA

4kg Joe White traditional
500g Pale caramalt (TF)

20g Magnum @ 60mins
10g Cascade, 5g Amarillo @ 10 mins

12g Cascade, 50g Amarillo @ flameout
1 x whirfloc

Yeast:Us-05
Total vol:~19L

Mash:67 for 60, 78 for 10
90 min boil

OG: 1.048.....forgot to take FG


*Delicious
 
Nice Bryan, looks good. I will post a recipe in a month probably, as I'm a couple of weeks off brewing. How did the CaraAroma go? An awesome malt but obviously dark and strong.
 
http://aussiehomebrewer.com/recipe/1434-lord-nelson-citra-cascading-out-of-this-galaxy-pale-ale/

It's borderline IPA.

I'm currently carbonating one (but I've tried it, and it's pretty damn nice):

16L (no chill)

OG 1.057
FG 1.014
IBU 50.8
ABV% 5.9% (bottle adjusted)


JW Pils Malt 3.63
Crystal Medium .5

Summit 20g 0 minutes no chill 15.9% 19.69IBU
Citra 20g 0 minutes no chill 11.9% 16.21IBU
Mosaic 20g 0 minutes no chill 11.0% 14.99IBU

Dry hop after 7 days the following:

Cascade, Citra and Mosaic 20g each.
 
On tap at the moment and about to run out. I reckon it's pretty difficult to make a bad IPA ... my favourite one is usually the latest one.

That said, I prefer them bottle conditioned, but can't be arsed bottling them.

This one has a touch of Galaxy in the midst of the Citra which is my lastest trick with hoppy ales - the beer still tastes like "Citra", but the Galaxy tweaks the flavour toward passionfruit. Rather than mixing two hops, using one to dominate and the other to tweak it's flavour makes for a unique taste.

Citra IPA 2 (American IPA)

Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 6.10 %
Colour (SRM): 7.2 (EBC): 14.1
Bitterness (IBU): 61.7 (Average - No Chill Adjusted)

89.74% Pale Ale Malt
6.41% Dextrose
2.56% Caramunich III
1.28% Acidulated Malt

2.3 g/L Citra (13.5% Alpha) @ 15 Minutes (Boil)
0.3 g/L Galaxy (13.4% Alpha) @ 15 Minutes (Boil)
1.3 g/L Citra (13.5% Alpha) @ 2 Days (Dry Hop)


55C:10, 62C:15, 67C:45. Boil for 60 Minutes

Fermented at 23°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate
 
One for the Kits and bits or toucan users. Surprisingly good and dead easy My best K&K so far just doing another one now with Galaxy and Simcoe dry hopped with some leftover Chinook.


2 x Coopers Draught
1 Kg BE1
500g Maltose Rice Syrup

30g Galaxy @20 mins
10g Galaxy 10g Nelson Sauvin dry hopped at 6 days

US05 yeast made up to 23L
 
Adr_0 said:
Nice Bryan, looks good. I will post a recipe in a month probably, as I'm a couple of weeks off brewing. How did the CaraAroma go? An awesome malt but obviously dark and strong.
I really like using cararoma its got an interesting taste, like really dark toffee, so only a small amount for flavour mostly just adds deep red/brown colour.
 
Judanero said:
This one was really well received by my mates:

DHALSIM PALE ALE (RIPA)

4.97 kg Maris Otter Floor Malted (Thomas Fawcett)

1.44 kg Rye malt (Weyermann)

696g Pale crystal (Thomas Fawcett)

398g Carahell (Weyermann)


19g Magnum @60 mins

10g Amarillo, 5g Simcoe, 5g Warrior, Brewbrite @ 10 mins

30g Pacific gem, 30 g Pacifica @ 5 mins

Mash: 55 for 10, 66 for 90, 78 for 10

Total vol: ~22L
Yeast: 1056
OG:1.062 FG:1.010


* I personally would have upped the Magnum @ 60
Wow what did the floor malt go like as the base? Ive never used it before but I have tried beers with it and am impressed. Also how does Pacifica go as an aroma hop. Whats the main flavour like?
 
Tropical_Brews said:
One for the Kits and bits or toucan users. Surprisingly good and dead easy My best K&K so far just doing another one now with Galaxy and Simcoe dry hopped with some leftover Chinook.


2 x Coopers Draught
1 Kg BE1
500g Maltose Rice Syrup

30g Galaxy @20 mins
10g Galaxy 10g Nelson Sauvin dry hopped at 6 days

US05 yeast made up to 23L
Does the rice syrup give a nice clean taste? Could you use actual rice in an IPA to get a cleaner crisper flavour or would that be too clean and make it really bitter? Another thing I havent tried.....
 
I mostly make pale ales and IPAs. This is probably my favourite so far. IBUs are no where near 102 (as per the no chill adjustment) but still has the right amount of bitterness and flavour for my tastes. All my dry hopping is done through keg hopping.


Yakima Delivery IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.900
Total Hops (g): 150.00
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 102.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.500 kg Pale Ale Malt (93.22%)
0.300 kg Caramunich I (5.08%)
0.100 kg Caraaroma (1.69%)

Hop Bill
----------------
40.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
15.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
25.0 g Centennial Pellet (9.7% Alpha) @ 10 Days (Dry Hop) (1.1 g/L)
25.0 g Columbus Pellet (14.2% Alpha) @ 10 Days (Dry Hop) (1.1 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05

Recipe Generated with BrewMate
 
Code:
This is my homegrown, all Australian ingredients IPA. Its a beauty. Me and one mate in particular, drink way too much of it.
Note - It takes a week or 10 days for the late hops to settle down to perfect drinking. With Galaxy late and Stella dry, these bad girls can be overpowering for a week or so. Once they settle down, its pure.

Here it is - this was in whats in the glass, but the condensation so badly robs this beer of its true clarity
post-3054-0-59095300-1367738169_thumb.jpg


BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Australian IPA Brewer: mckenry Asst Brewer: Style: Australian IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 70.73 l Post Boil Volume: 61.98 l Batch Size (fermenter): 53.00 l Bottling Volume: 50.00 l Estimated OG: 1.066 SG Estimated Color: 17.4 EBC Estimated IBU: 51.3 IBUs Brewhouse Efficiency: 85.00 % Est Mash Efficiency: 96.9 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 - 6.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 - 8.50 kg Joe Whyte Traditional Ale (3.4 EBC) Grain 3 61.8 % 3.00 kg Joe Whyte Malts Wheat (3.4 EBC) Grain 4 21.8 % 1.00 kg Joe Whyte Malts Crystal (145.0 EBC) Grain 5 7.3 % 0.25 kg Acid Malt (5.9 EBC) Grain 6 1.8 % 80.00 g Stella [14.10 %] - Boil 60.0 min Hop 7 45.5 IBUs 4.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 8 - 1.00 kg Sugar, Table (Sucrose) [Boil for 10 min] Sugar 9 7.3 % 50.00 g Galaxy [14.30 %] - Boil 5.0 min Hop 10 5.8 IBUs 8.00 g BrewBrite (Boil 0.0 mins) Fining 11 - 1.0 pkg Australian Ale Yeast (White Labs #WLP009 Yeast 12 - 3.00 tsp Gelatin (Secondary 3.0 days) Fining 13 - 30.00 g Stella [15.90 %] - Dry Hop 2.0 Days Hop 14 0.0 IBUs Mash Schedule: My Mash, Full Body, 2 Step, Total Grain Weight: 13.75 kg ---------------------------- Name Description Step Temperat Step Time Protein Rest Add 39.53 l of water and heat to 55.0 C 55.0 C 5 min Saccharification Add 0.00 l of water at 68.0 C 68.0 C 60 min Mash Out Add 0.00 l of water at 75.0 C 75.0 C 10 min Sparge: Batch sparge with 3 steps (Drain mash tun, , 21.99l, 21.99l) of 75.0 C water Notes: ------
 
Byran said:
Wow what did the floor malt go like as the base? Ive never used it before but I have tried beers with it and am impressed. Also how does Pacifica go as an aroma hop. Whats the main flavour like?
It works well, the 19% rye seemed to balance the crystal and MO nicely, only subtle hints came through.

I like Pacifica and use it for aroma and flavour additions in most of my APA,IPA,Ambers etc even in my American dark lagers. In this beer it was slightly citrusy but I don't think that can be attributed just to the Pacifica due to the Amarillo, simcoe and warrior. I'm keen to do a pale ale just using pacific gem as flavour and aroma to get a better idea if it came through in this one, and will probably brew this again due to the crowds response ;)
 
lukiferj said:
I mostly make pale ales and IPAs. This is probably my favourite so far. IBUs are no where near 102 (as per the no chill adjustment) but still has the right amount of bitterness and flavour for my tastes. All my dry hopping is done through keg hopping.


Yakima Delivery IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.900
Total Hops (g): 150.00
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 102.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.500 kg Pale Ale Malt (93.22%)
0.300 kg Caramunich I (5.08%)
0.100 kg Caraaroma (1.69%)

Hop Bill
----------------
40.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
15.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
25.0 g Centennial Pellet (9.7% Alpha) @ 10 Days (Dry Hop) (1.1 g/L)
25.0 g Columbus Pellet (14.2% Alpha) @ 10 Days (Dry Hop) (1.1 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05

Recipe Generated with BrewMate
Well thats double my one in IBU and then some. Ha ha ha I made one that was pushing 70 IBU it was great but hardly an easy drinker. More of an adventure in a glass. I love this style.
I must say, your hop bill I have never tried.
What are the flavours like?
 
Well published, my standard/base IPA recipe. Originally given to me by a Pro Brewer in 2007.

OG 1.060
IBU 54

Pale Malt 70%
Munich Dark 30%

Bittering hops (60 min) 75% of IBU's

Finishing hops (15 min) 25% of IBU's

Yeast - select for attenuation (terminal gravity around 1.014) for balance.

Hop selection based upon style!

A fantastic base IPA recipe!

Screwy




Screwy
 
Byran said:
Does the rice syrup give a nice clean taste? Could you use actual rice in an IPA to get a cleaner crisper flavour or would that be too clean and make it really bitter? Another thing I havent tried.....
I got the idea from BribieG. Cannot really say it adds anything to the taste but maltose is an easily fermentable sugar. I find most toucans seem to stop at 1.020 with plenty body but not sweet. I am still a Kit, extract brewer so have not tried adding rice to a mash.
I think you boil it to mush and then add it to your barley mash.
 
Byran said:
Well thats double my one in IBU and then some. Ha ha ha I made one that was pushing 70 IBU it was great but hardly an easy drinker. More of an adventure in a glass. I love this style.
I must say, your hop bill I have never tried.
What are the flavours like?
Don't normally use this many hops but couldn't resist when my package arrived from Yakima Valley :) Looking back at my brew notes I actually got way better efficiency than this so ended up being over 6%.

I like magnum as a nice, smooth bittering hop as its cheap and doesn't add much flavour that I can tell. Centennial is my all time favourite hop. I get a fair bit of citrus from it as well as some bitterness. Seems to also work well with a lot of other US hops. I have tried centennial and columbus in a few brews now and really like the combination.
 
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