12 replies to this topic

[EWW]

We all know what the style guidelines say about the American IPA style, but what does that mean in the real world. American IPAs are one of the most common styles brewed by HBers, but it was glossed over (and lumped in with English style IPAs) in Ray Daniels' DGB. So please help me create some tables to get to the statistical common denominators in this style and post your house American IPA recipe. All I need is your recipe and numbers... the larger the sample size the better the results for all of us, so post them if you've got em. Specifically I need: Grains/Extracts used Hops (including times and amounts added) Yeast OG (actual) FG (actual) Mash temp ABV IBU SRM *please post recipe for a 5 gallon batch* Thanks for your help on this!

[EWW]

My house Am IPA:OG: 1.074FG: 1.017ABV: 7.47 %IBU's: 63.02Color: 6.5 SRM 14.00 lbs Pale Malt (2 Row) US0.75 lbs Victory Malt0.25 lbs White Wheat MaltMash temp = 152F 1.00 ozs Centennial - 60 mins1.25 ozs Williamette - 20 mins2.00 ozs Amarillo Gold - 15 mins1.00 ozs Amarillo Gold - 7 mins1.00 ozs Amarillo Gold - 0 mins1.00 ozs Zeus - DryCalifornia Ale - White Labs WLP001

[ThroatwobblerMangrove]

There are more than a couple (mine included) recipes in the recipe section. Take a look and see what you think. I used US pale with an almost equal amount of munich and tossed a little crystal in. I used a good amount of magnum for bitterness (100 IBU) and then used willy and cascade for flavor aroma. I used 1056. Check my recipe for more details.

[MakeMeHoppy]

I'm brewing this today, it's my house beer. I call it an IPA but it is the low end of the scaleGrains/Extracts used11 lb Maris Otter1/2 lb Munich or Biscuit 1/2 lb Crystal 402 oz Special BHops (including times and amounts added)All Columbus 1 oz additions: 60, 15, 1 and 1 week dry hop YeastUS-05OG (actual)1.058-1.060FG (actual)1.014-1.016Mash temp150ABVIBUSRM

[Rick]

Grain Bill:
3.00 kg American 2-row
3.50 kg Pale Wheat Malt
455 g Vienna Malt
340 g Cara-amber®

Hops:
1.50 oz Amarillo (8.2%)- 30 min - 29 IBU
1.00 oz Cascade (6.5%) - 30 min - 15.3 IBU
0.50 oz Amarillo (8.2%) - 15 min - 5 IBU
0.50 oz Cascade (6.5%) - 15 min - 4 IBU
0.50 oz Amarillo (8.2%) - 10 min - 4 IBU
0.50 oz Cascade (6.5%) - 10 min - 3.1 IBU
0.50 oz Amarillo (8.2%) - 0 min - 2.6 IBU
0.50 oz Cascade (6.5%) - 0 min - 2.1 IBU
2.00 oz Amarillo (8.2%) - dry after fermentation for 5 days at 68ºF
0.50 oz Cascade (6.5%) - dry after fermentation for 5 days at 68ºF

Yeast:
3 ea WYeast 1335 British Ale II (starter: 1 pack, 2 L, stir plate) fermentation started at 65ºF and allowed to rise to 68ºF. 10 days

OG: 1.068
FG: 1.014
Mash Temp:150ºF for 60 min
ABV: 7.14%
IBU: 65
SRM: 9

[Dave McG]

5 gallon 1.062 @ 85% 8.2 SRM 102 IBUBreiss 2 Row 7.0 lbsMunich 3.0 lbsCrystal 40l 0.5 lbsMash 150 degrees, 1 hour.Hops60 minutes 1oz Columbus 14.810 minutes 1.5 oz Centennial 9.5 1 oz Columbus 14.8 1 oz Simcoe 12.0Flameout 1.5 oz Centennial 9.5 1 oz Columbus 14.8 1 oz Simcoe 12.0Yeast 1056

[chadm75]

My house IPA:OG: 1.064FG: 1.013SRM: 14IBU: 66ABV: 6.7%10 lbs. Maris Otter3 lbs. Munich 10L Malt.66 lbs. American Caramel 60°L.5 oz. Northern Brewer (Pellets, 8 %AA) boiled 60 min.1 oz. Cascade (Pellets, 7.2 %AA) boiled 30 min..5 oz. Northern Brewer (Pellets, 8.00 %AA) boiled 30 min.1 oz. Centennial (Pellets, 10.00 %AA) boiled 15 min.1 oz. Cascade (Pellets, 7.2 %AA) boiled 10 min.1 oz. Amarillo (Pellets, 8.50 %AA) boiled 2 min.2 oz. Centennial (Pellets, 10.00 %AA) used as dry hop.WYeast 1272 American Ale II- Mash @ 152 for 60 min.- Ferment @ 68 for 7-10 days

[andy77]

This is my house IPA. I adjust the magnum weight to dial in my IBUs and use an even blend of chinook, centennial and cascade at 10, 5, 0 and dry. A ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal): 6.00 Wort Size (Gal): 6.00Total Grain (Lbs): 16.50Anticipated OG: 1.069 Plato: 16.87Anticipated SRM: 5.3Anticipated IBU: 68.0Brewhouse Efficiency: 70 %Wort Boil Time: 75 MinutesFormulas Used-------------Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.Final Gravity Calculation Based on Points.Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used: MoreyHop IBU Formula Used: RagerAdditional Utilization Used For Plug Hops: 2 %Additional Utilization Used For Pellet Hops: 10 %Grain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 93.9 15.50 lbs. Pale Malt(2-row) America 1.036 2 6.1 1.00 lbs. Crystal 10L America 1.035 10Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 0.80 oz. Magnum Pellet 14.40 43.1 60 min. 0.33 oz. Cascade Pellet 5.40 1.3 10 min. 0.33 oz. Centennial Pellet 8.80 2.2 10 min. 0.33 oz. Chinook Pellet 11.40 2.8 10 min. 0.50 oz. Cascade Pellet 5.40 1.7 5 min. 0.50 oz. Centennial Pellet 8.80 2.7 5 min. 0.50 oz. Chinook Pellet 11.40 3.6 5 min. 0.66 oz. Cascade Pellet 5.40 2.2 1 min. 0.66 oz. Centennial Pellet 8.80 3.6 1 min. 0.66 oz. Chinook Pellet 11.40 4.7 1 min. 0.50 oz. Cascade Pellet 5.40 0.0 Dry Hop 0.50 oz. Centennial Pellet 8.80 0.0 Dry Hop 0.50 oz. Chinook Pellet 11.40 0.0 Dry HopYeast-----WLP001

[Mya]

Closest thing I have to a house IPAI tinker around with most of my recipes, this is pretty typical of what I like in an IPA.A ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal): 5.00 Wort Size (Gal): 5.00Total Grain (Lbs): 13.00Anticipated OG: 1.072 Plato: 17.548Anticipated SRM: 9.4Anticipated IBU: 71.2Brewhouse Efficiency: 75 %Wort Boil Time: 60 MinutesGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 92.3 12.00 lbs. ESB Malt Canada 1.037 4 3.8 0.50 lbs. Crystal 60L America 1.034 60 3.8 0.50 lbs. Wheat Malt America - Cana 1.040 3Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 0.75 oz. Centennial Pellet 8.00 19.5 First WH 0.75 oz. Nugget Pellet 11.00 29.8 60 min. 1.00 oz. Amarillo Pellet 7.50 16.4 20 min. 1.00 oz. Amarillo Pellet 7.50 5.4 5 min. 1.00 oz. Cascade Pellet 5.00 0.0 Dry HopExtras Amount Name Type Time-------------------------------------------------------------------------- 0.50 Unit(s)Whirlfloc Fining 10 Min.(boil) Yeast-----White Labs WLP001 California AleMash temp 152 usual 1.071-4 O.G. 1.012 ish F.G. ABV 8%

[earthtone]

Right now mine looks like this:6lb 9oz Pale 2-Row2lb 3oz Wheat Malt2lb 3oz Munich Malt1 oz Amarillo @ 601/2 oz Cascade @ 151/2 oz Amarillo @ 151/2 oz Cascade @ 101/2 oz Amarillo @ 101/2 oz Cascade @ 51/2 oz Amarillo @ 51/2 oz Cascade @ 01/2 oz Amarillo @ 01/2 oz Cascade @ Dry Hop1/2 oz Amarillo @ Dry HopSafale US-05OG: 1.060ABV: 6.0%SRM: 5IBU: 52I generally mash this one around 154df because I don't include any crystal. It's worked very well getting me down to about 1.013-4 FG and keeping enough backbone to handle the 60 IBUS.

[Mya]

Right now mine looks like this: 6lb 9oz Pale 2-Row 2lb 3oz Wheat Malt 2lb 3oz Munich Malt 1 oz Amarillo @ 60 1/2 oz Cascade @ 15 1/2 oz Amarillo @ 15 1/2 oz Cascade @ 10 1/2 oz Amarillo @ 10 1/2 oz Cascade @ 5 1/2 oz Amarillo @ 5 1/2 oz Cascade @ 0 1/2 oz Amarillo @ 0 1/2 oz Cascade @ Dry Hop 1/2 oz Amarillo @ Dry Hop Safale US-05 OG: 1.060 ABV: 6.0% SRM: 5 IBU: 52 I generally mash this one around 154df because I don't include any crystal. It's worked very well getting me down to about 1.013-4 FG and keeping enough backbone to handle the 60 IBUS.

I'ma "borrow" borrow this recipe eh?

[CarlosM]

Right now mine looks like this:

6lb 9oz Pale 2-Row
2lb 3oz Wheat Malt
2lb 3oz Munich Malt

1 oz Amarillo @ 60
1/2 oz Cascade @ 15
1/2 oz Amarillo @ 15
1/2 oz Cascade @ 10
1/2 oz Amarillo @ 10
1/2 oz Cascade @ 5
1/2 oz Amarillo @ 5
1/2 oz Cascade @ 0
1/2 oz Amarillo @ 0
1/2 oz Cascade @ Dry Hop
1/2 oz Amarillo @ Dry Hop

Safale US-05

OG: 1.060
ABV: 6.0%
SRM: 5
IBU: 52

I generally mash this one around 154df because I don't include any crystal. It's worked very well getting me down to about 1.013-4 FG and keeping enough backbone to handle the 60 IBUS.

I have a very similar one thats getting brewed tomorrow. Pretty cool we almost thought the same, Im experimenting with the new Citra hops available and since Torpedo was a fine example of use of these hops I hope this follows.

if this is successful it might get put in my rotation along with an IPA I made with the help of Mic, I-90 IPA.


this once since its considerably larger is called the I-290


I-290
14-C Imperial IPA
Date: 3/8/10



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 258.02 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.070 - 1.090)
|=============#==================|
Terminal Gravity: 1.019 (1.010 - 1.020)
|======================#=========|
Color: 11.77 (8.0 - 15.0)
|================#===============|
Alcohol: 7.63% (7.5% - 10.0%)
|========#=======================|
Bitterness: 71.5 (60.0 - 120.0)
|===========#====================|

Ingredients:
11.69 lb Maris Otter
2 lb Wheat Malt
.5 lb Crystal Malt 40°L
10 g Citra (11.0%) - added during boil, boiled 60 min
10 g Amarillo (9.5%) - added during boil, boiled 60 min
5 g Citra (11.0%) - added during boil, boiled 30 min
15 g Amarillo (9.5%) - added during boil, boiled 30 min
15 g Cascade (5.5%) - added during boil, boiled 30 min
5 g Citra (11.0%) - added during boil, boiled 15 min
15 g Amarillo (9.5%) - added during boil, boiled 15 min
15 g Cascade (5.5%) - added during boil, boiled 15 min
5 g Citra (11.0%) - added during boil, boiled 0 min
15 g Amarillo (9.5%) - added during boil, boiled 0 min
15 g Cascade (5.5%) - added during boil, boiled 0 min
30 g Amarillo (9.5%) - added dry to secondary fermenter
30 g Cascade (5.5%) - added dry to secondary fermenter
1 tsp Irish Moss - added during boil, boiled 15 min
2 ea Fermentis US-05 Safale US-05
1 tbsp 5.2 pH Stabilizer - added during mash
1 tsp Wyeast Nutrient - added during boil, boiled 15 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 176.0 m


Results generated by BeerTools Pro 1.5.7

Edited by CMS, 08 March 2010 - 10:36 PM.

[earthtone]

I'ma "borrow" borrow this recipe eh?

pleaaaaase do!! this one is on deck for me as well!