IPA Recipe
#1
Posted 27 December 2009 - 09:50 AM
#2
Posted 27 December 2009 - 09:57 AM
not enough hops IMO (I put more hops in 5 gallon batches and people still tell me I don't put enough in, j/k JK ). what size batch are we dealing with?20.00 lbs. 2-Row Brewers Malt info 2.0 lbs. 2-Row Caramel Malt 60L info 1.75 lbs. English Wheat Malt info 1.0 oz. Columbus (Whole, 15 %AA) boiled 60 min. info 1.00 oz. Cascade (Pellets, 5.5 %AA) boiled 15 min. info 1.00 oz. Cascade (Pellets, 5.5 %AA) boiled 1 min. info Yeast : WYeast 1056 American Ale Mash @151 Df.
#3
Posted 27 December 2009 - 10:03 AM
#4
Posted 27 December 2009 - 10:25 AM
What do you calculate the IBUs to be with what you've got going there? I'd think you'd want to up the end of the boil hops as well but that's just me.10 gallons. I will up the Columbus to 2 oz.
#5
Posted 27 December 2009 - 10:53 AM
#6
Posted 27 December 2009 - 10:58 AM
#7
Posted 27 December 2009 - 11:05 AM
#8
Posted 27 December 2009 - 11:45 AM
BAM! HOPPIST! wait, what?You're going to want to add WAAAAAAAY more late addition hops than 2 oz in 10 gallons. Right now it's like an underhopped APA. I would plan on 8-10 oz at least between 20 min and dry hop.
#9
Posted 27 December 2009 - 12:01 PM
Edited by DuncanDad, 27 December 2009 - 12:01 PM.
#10
Posted 27 December 2009 - 12:02 PM
how about a dry hop as well? just for ref: check out my 5 gallon recipe: My link Next time I make this I plan on either dry hopping it or adding more late addition hops (I'm not kidding).I'm doubling all the hops. 2.0 oz Columbus for 60 2.0 oz Cascade for 15 2.0 oz Cascade for 1
#11
Posted 27 December 2009 - 12:15 PM
#12
Posted 27 December 2009 - 12:23 PM
Interesting - last I had it I thought it was more bitter than that but maybe not. I actually don't like that beer very much so I'm not a good judge although on cask it's pretty good. not sure what gives there - maybe they carb it too much.I'm going for a Long Hammer Clone. According to the Red Hook site, LH is 49 IBUs
#13
Posted 27 December 2009 - 12:43 PM
#14
Posted 27 December 2009 - 12:46 PM
I think different hops give a different perceived bitterness and maybe that's part of it. I use magnum (A LOT!) and it's really smooth so I can really push the IBUs up and I don't get anything unpleasant. I think for an AIPA I'd like the IBUs to be at least around 60 IBU or greater.From the Red Hook Website: Style: India Pale Ale ABV: 6.5% Malts: Pale, Caramel, Munich Hops: Alchemy, Cascade, Willamette Color SRM: 8.5 Bitterness Units: 44.0 IBU Original Gravity: 14.40 degrees plato
#15
Posted 29 December 2009 - 10:40 AM
One thing I would strongly point out, is that is a 14.4P OG, or 1.058, and the ABV is 6.5%. Which means this beer needs to finish at 1.008 to achieve this. That is 86% attenuation. 1. That is probably why the the hop presence is so forward with only 44 IBU. 2. This needs to be produced with an extremely fermentable wort, so I would think a low mash temp for an IPA would be used no higher than 150 3. Crystal malt lends to a higher OG, I would think about cutting that back to .5# or so. 4. Redhook probably wouldnt list adjunct sugar as an ingredient, but I bet subbing in 2# or so of cane or corn sugar would also help to achieve this. I put 4 # in my 12 gallon batches of DIPA, and I usually get a 1.080 wort down to 1.015. Not saying the original recipe will not make a delicious beer, but if LH is the target, then I think it would need to be brewed with the end result in mind. Which IMHO is an APA, just barely reaching minimum standards for an IPA at 44 IBU (range of 40-70IBU) I had this beer only at the golf course on tap, and was surprized at how hoppy it was, so I think my theory of a low FG has some validity. (?)From the Red Hook Website: Style: India Pale Ale ABV: 6.5% Malts: Pale, Caramel, Munich Hops: Alchemy, Cascade, Willamette Color SRM: 8.5 Bitterness Units: 44.0 IBU Original Gravity: 14.40 degrees plato
#16
Posted 29 December 2009 - 11:28 AM
That would kind of make sense. That might actually be what I don't like about it. Maybe a little too dry for me.I had this beer only at the golf course on tap, and was surprized at how hoppy it was, so I think my theory of a low FG has some validity. (?)
#17
Posted 13 January 2010 - 06:08 AM
#18
Posted 13 January 2010 - 06:43 AM
as long as we aren't talking about bitterness level you could always dry hop it in the kegI tapped the first keg of this last night. Definitely needs more hops. It's good and nicely balanced but it could stand more hops for an IPA or APA.
#19
Posted 13 January 2010 - 09:56 AM
#20
Posted 13 January 2010 - 07:37 PM
DBS. I found this information as I was not familiar with Alchemy hops either. Here is what I found I was looking at the Widmer website and noticed that they use "Alchemy hops". I emailed them about that hop variety and here is what they said. Just thought I would share the knowledge. "Alchemy hops are not a single variety, but rather several different varieties custom blended and packaged specifically for Widmer.* Currently the blend is combination of Warrior and Millennium, though in past years it's also included a small percentage of Horizon hops as well (the acreage for Horizon has been declining the last several years, and with it the quality of selection)* **All three varieties are high alpha, low cohumulone cultivars. **Unfortunately, I can’t give you more details about the current mix because the actual percentages of Alchemy is proprietary.* To ensure against crop failure situations there is a good chance we will look to add another hop to the blend if the Horizon crop doesn't rebound, but at this point it’s hard to say what that variety it will be or at what inclusion percentage.*" "We call it Alchemy because on an annual basis we look at the quality of the crop and try to mix those elements together to make the golden hop.** In addition, we hand select our hops each year at harvest time to ensure we get the very best that's available.* Alchemy is used as the bittering hop in all Widmer products and it’s been a very successful hop (s) for us." Linkwow what are alchemy hops?
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