Your best IPA

[lukiferj]

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

Cheers Screwy. Recipe saved!

 

[browndog]

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.


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......

That's an APA not an IPA Brian.

 

[Damien13]

snap!

 

[vykuza]

I've just cracked a keg of an english IPA and it's the duck's! Well recommended if you want a change from the american style. The 60 minute addition is probably lost in the melange, so don't be afraid to use something neutral early in the boil.

Emergency IPA (English IPA)

Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.89 %
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 47.6 (Average - No Chill Adjusted)

97.35% Maris Otter Malt
2.65% Crystal 90

1 g/L First Gold (7.9% Alpha) @ 60 Minutes (Boil)
0.5 g/L Fuggles (5% Alpha) @ 25 Minutes (Boil)
0.5 g/L Styrian Golding (4.1% Alpha) @ 25 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 10 Minutes (Boil)
0.5 g/L Fuggles (5% Alpha) @ 10 Minutes (Boil)
0.5 g/L Styrian Golding (4.1% Alpha) @ 10 Minutes (Boil)
0.5 g/L Fuggles (5% Alpha) @ 0 Minutes (Boil)
0.5 g/L Styrian Golding (4.1% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1187 - Ringwood Ale

Notes: into cube at 1.065 wow


Recipe Generated with BrewMate

 

[Byran]

That's an APA not an IPA Brian.

Actually according to the beer profile in beer smith it is in the IPA category, as it is no chilled and as I said the IBU is up in the 40's not as it is stated.

 

[Byran]

I've just cracked a keg of an english IPA and it's the duck's! Well recommended if you want a change from the american style. The 60 minute addition is probably lost in the melange, so don't be afraid to use something neutral early in the boil.

Emergency IPA (English IPA)

Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.89 %
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 47.6 (Average - No Chill Adjusted)

97.35% Maris Otter Malt
2.65% Crystal 90

1 g/L First Gold (7.9% Alpha) @ 60 Minutes (Boil)
0.5 g/L Fuggles (5% Alpha) @ 25 Minutes (Boil)
0.5 g/L Styrian Golding (4.1% Alpha) @ 25 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 10 Minutes (Boil)
0.5 g/L Fuggles (5% Alpha) @ 10 Minutes (Boil)
0.5 g/L Styrian Golding (4.1% Alpha) @ 10 Minutes (Boil)
0.5 g/L Fuggles (5% Alpha) @ 0 Minutes (Boil)
0.5 g/L Styrian Golding (4.1% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1187 - Ringwood Ale

Notes: into cube at 1.065 wow


Recipe Generated with BrewMate

I havent had a chance to use Maris Otter malt yet but I hear that its pretty special compared to the JW pale.
With all the english hops did you get a nice resiny caramelly flavour through?

 

[Dave70]

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

Come on Screwy, we all know you need five or six malts, at least a dozen hop additions at various stages of the boil plus dry hopping, and an IBU of 90 + to make a decent IPA..

 

[browndog]

Actually according to the beer profile in beer smith it is in the IPA category, as it is no chilled and as I said the IBU is up in the 40's not as it is stated.

In that case you better send me a bottle so I can confirm Beersmiths predictions B)

 

[fletcher]

if you like one with less in-your-face hops but still a nice big beer, i made this recently and absolutely love it. it could be dry hopped i think to give it more hop character but i don't think it needs it all that much:

jean genie - IPA 9% - 20L

5.15kg simpsons maris otter
600gm weyermann munich 1
300gm weyermann carapils (dextrine)
25gm columbus (pellets, 14 aa%, 60 mins)
40gm amarillo (pellets, 6 aa%, 30 mins)
10gm cascade (pellets, 5 aa%, 30 mins)
10gm columbus (pellets, 14%, 30 mins)
15gm DCL yeast US-05 - american ale (1.5 packs)
0.5 tablet whirlfloc

 

[NewtownClown]

if you like one with less in-your-face hops but still a nice big beer, i made this recently and absolutely love it. it could be dry hopped i think to give it more hop character but i don't think it needs it all that much:

jean genie - IPA 9% - 20L

it knocks your socks off and makes wiring an STC bloody difficult - your flat not burnt down yet?

 

[fletcher]

hahahaha just as we planned it? i love it. i'm gonna have to make another one i think and dry hop it. still plenty more at my place with your name on it...every time i have one glass i have to stop or i'll get too wobbly!

place hasn't burned down yet

 

[Byran]

Ha ha 9% is like hoppy barley wine!
So is that a session beer or nah?
Love the insight I will have to try quite a few of these hop combos I cant wait.
Agreed I think the term IPA is open to interpretation but I suppose when there are IPA's like Vale and James squires being labeled as such, who knows what to think........ Mine is heaps more bitter and hoppy than them?

 

[Byran]

And some of the brewers on here are so desensitised to IBU that they think a 50IBU light lager is prob piss weak. Lol
Not takin the piss its a fact. Ha ha

 

[Byran]

In that case you better send me a bottle so I can confirm Beersmiths predictions B)

By the time it gets to you it might be a bit weathered from the travel? Whats your address.

 

[fletcher]

i'd happily call it a session beer. newtownclown might be able to elucidate better than i though (we made it together), as i can't say i've ever had a barley wine. to me it tastes as sessionable as any lower ABV pale ale in that you can easily drink many of them as it doesn't taste strong. drinks so smoothly. probably my favourite beer thus far in my home brew journey.

 

[Byran]

i'd happily call it a session beer. newtownclown might be able to elucidate better than i though (we made it together), as i can't say i've ever had a barley wine. to me it tastes as sessionable as any lower ABV pale ale in that you can easily drink many of them as it doesn't taste strong. drinks so smoothly. probably my favourite beer thus far in my home brew journey.

Thats sweet then, If you can make it taste smooth and not have harshness anywhere and have it at 9% then you are definitely winning.

 

[slash22000]

Double (or Imperial) IPA, is the term you're looking for, not Barleywine (although the two sort of crossover a bit).

 

[Byran]

Yeh I think it would be like that but I was thinkin barleywine cause of the "less in your face hops" you see.

 

[slash22000]

Looking at the recipe again you are probably right. No aroma additions at all.

 

[Lord Raja Goomba I]

American Barleywines can be in your face hoppy when young. It dissipates when aged and becomes a deeper maltier flavour.

I just bottled my failure Barleywine (Water emergency turned off by Cradle Mountain Water during what would have been sparge time). OG 1.092, FG 1.020.

I hopped it with Yank Hops at flameout (no chill), in a seniors moment (as I had forgotten to put it in at 60, as I was wandering around the house cursing my luck and trying to find any magic sources of clean water for an hour).

Chucked a handful of ebay bourbon oak chips on it for a week.

Tasted it (multiple times) over that week and at bottling time. It was absolutely incredible. A bit of yank hoppiness but a nice balanced oak bourbon flavour.

I'm (hoping) to age them for a year or so, minus a contribution to a couple of brewers.

I will be making another one in the near future.