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Classic IPA Recipe


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#1 SchwanzBrewer

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Posted 12 January 2019 - 09:47 PM

OK, I've been extremely derelict in brewing IPA over my brewing career. I've been brewing Denny's Rye IPA for so long and not brewing anything else (IPA wise) and even then I haven't brewed one in probably 3 years. It's time. I need to make my own classic IPA. None of this new england hazy shit. None of this no bitterness, just dry hop, low abv, hipster skinny jeans crap. If my beer has to wear ironic glasses and a scarf then it's not freaking beer. I want to brew a no shit classic, brilliantly clear, bitter, hoppy, malt back boned, bald eagle flying gun totin' American IPA.

 

To that end I'm the Ned Stark of the Game of Hops; I got my beer head cut off in season 1 back when citra was a blossoming thing. I know there's a million high flavor/aroma hops out now, but I know nothing about them.

 

I like cascades. I like citra. I like mosaic, but I think it's a muddler hop that can confuse the hop profile. I've not used a lot of the neo-classic C hops. So edumacate me on hops so I can get a great beer that plays well with the malt.

 

Speaking of malt, I'm probably going to keep it simple and go 50/50 2 row and pilsner + like 3.5% C-20 for starters.

 

So BBBFBT, go! (Brews Bros Beer Forum Brain Trust)


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#2 Dave McG

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Posted 12 January 2019 - 09:58 PM

Malt bill to around 1.065. Load it up with Chinook, Columbus, and Centennial, throw an ounce of one with high alpha at the start of the boil. Lots more throughout the last ten minutes. 1056 or Denny's yeast.
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#3 Dave McG

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Posted 12 January 2019 - 10:05 PM

Oh yeah, don't forget the classic JPA recipe, it still holds its own VERY well.
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#4 HVB

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Posted 13 January 2019 - 05:54 AM

Malt bill to around 1.065. Load it up with Chinook, Columbus, and Centennial, throw an ounce of one with high alpha at the start of the boil. Lots more throughout the last ten minutes. 1056 or Denny's yeast.


Agree with all of this. I just did one to break out of the NEIPA rut. Grain bill was two row, Munich, golden naked oats and Cara 20. Hops were Columbus, lots of centennial and Simcoe. Used 1450 and fermented about 65. Kegged it yesterday and happy so far, it has bitterness that you cannot find these days.

Going back to the classic is nice.

I also agree on JPA, nothing at all wrong with that beer, stands the test of time.
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#5 neddles

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Posted 13 January 2019 - 07:27 AM

What they said. I'd go equal parts Cascade, Centennial, Columbus.


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#6 Zsasz

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Posted 13 January 2019 - 08:56 AM

Don't forget Willamette!  Goes nice with the classic C-hops.


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#7 HVB

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Posted 13 January 2019 - 09:40 AM

Don't forget Willamette!  Goes nice with the classic C-hops.

Good point.  I have not had any in the inventory in a while but it does go well with the C's


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#8 LeftyMPfrmDE

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Posted 13 January 2019 - 09:40 AM

50/50 split of 2 row and Marris Otter for the base. I do like a touch of light color caramel malt for some color. keep the hop bill with the "C" hops; chinook, citra and centennial are a nice combo, although i do enjoy mosaic for a late hop addition.  


Edited by LeftyMPfrmDE, 13 January 2019 - 09:43 AM.

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#9 Zsasz

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Posted 13 January 2019 - 10:12 AM

Good point.  I have not had any in the inventory in a while but it does go well with the C's

 

been a couple of years here I think.  I've also mixed EKG with columbus and that was a nice hybrid.


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#10 SchwanzBrewer

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Posted 13 January 2019 - 10:19 AM

I like the munich idea, I might do that instead of the c-20.


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#11 neddles

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Posted 13 January 2019 - 10:40 AM

Don't forget Willamette!  Goes nice with the classic C-hops.

 

Cascade/willy for your classic APA. Delightful. 


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#12 Bklmt2000

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Posted 13 January 2019 - 10:40 AM

I like the munich idea, I might do that instead of the c-20.

 

I use Munich (usually light) in almost every batch of IPA I make, and it's a nice addition.  Base is usually pils, so some Munich helps round out the flavor/depth without coming across as sweet.


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#13 SchwanzBrewer

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Posted 13 January 2019 - 01:50 PM

OK here's my recipe. 

 

HOME BREW RECIPE:
Title: 'Merica IPA
Author: Rich
 
Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.052
Efficiency: 82% (ending kettle)
 
 
STATS:
Original Gravity: 1.074
Final Gravity: 1.019
ABV (standard): 7.31%
IBU (tinseth): 64.01
SRM (morey): 5.68
Mash pH: 5.36
 
FERMENTABLES:
6.5 lb - German - Pilsner (44.8%)
6.5 lb - American - Pale Ale (44.8%)
1.5 lb - German - Munich Light (10.3%)
 
HOPS:
0.75 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 32.55
0.5 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 20 min, IBU: 5.91
0.5 oz - Willamette, Type: Pellet, AA: 4.2, Use: Boil for 20 min, IBU: 3.94
0.5 oz - Centennial, Type: Pellet, AA: 9.7, Use: Boil for 15 min, IBU: 7.46
0.5 oz - Willamette, Type: Pellet, AA: 4.2, Use: Boil for 15 min, IBU: 3.23
0.5 oz - Citra, Type: Pellet, AA: 13.1, Use: Boil for 10 min, IBU: 7.36
0.5 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 10 min, IBU: 3.54
1 oz - Citra, Type: Pellet, AA: 13.1, Use: Aroma for 0 min
1 oz - Centennial, Type: Pellet, AA: 9.7, Use: Aroma for 0 min
1 oz - Cascade, Type: Pellet, AA: 6.3, Use: Aroma for 0 min
0.5 oz - Citra, Type: Pellet, AA: 13.1, Use: Dry Hop for 4 days
0.5 oz - Willamette, Type: Pellet, AA: 4.2, Use: Dry Hop for 4 days
0.5 oz - Centennial, Type: Pellet, AA: 9.7, Use: Dry Hop for 4 days
0.5 oz - Cascade, Type: Pellet, AA: 6.3, Use: Dry Hop for 4 days
 
OTHER INGREDIENTS:
1 tbsp - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
 
TARGET WATER PROFILE:
Profile Name: 235
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:

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#14 Bklmt2000

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Posted 13 January 2019 - 02:04 PM

Looks pretty solid to me.

 

ETA: what yeast will you be using?


Edited by Bklmt2000, 13 January 2019 - 02:05 PM.

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#15 HVB

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Posted 13 January 2019 - 02:13 PM

Looks fine but the dry hop seems tiny.
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#16 Zsasz

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Posted 13 January 2019 - 02:18 PM

I would double any late and dry hop Cascade amounts or it might get lost.

Also I might suggest a half pound of carapils or carapils copper.
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#17 Zsasz

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Posted 13 January 2019 - 02:24 PM

Also, are those 20 and 15 just for old times sake? I pretty much do everything start of boil or 10 mind or later. I don't think that middle stuff really does much for flavor and aroma.
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#18 SchwanzBrewer

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Posted 13 January 2019 - 02:27 PM

Also, are those 20 and 15 just for old times sake? I pretty much do everything start of boil or 10 mind or later. I don't think that middle stuff really does much for flavor and aroma.

 

I'm going to be brewing variations of this a lot this year and playing around with the recipe. I figured a classic IPA should start with a classic hop schedule. I know there's a TON of variation on hop schedules with temperatures and what not. I figure this will be the baseline.


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