140 replies to this topic

[matt6150]

Please, suggest some...the last I had was Heady Topper and it was OK, but nothing special IMO.

I know drez will have the best suggestions regarding east coast. But I thoroughly enjoyed both Green and Julius from Treehouse.

[cavman]

both, although mainly the yeast.

yeah for the current east coast IPA there are 2 or 3 strains that work best. If you are using a hop bill that is on the fruity side then you want to use Conan, if you are going citrus/pine the wlp007 or wy1318 are good choices.
Trillium uses Wlp007 for their hoppy beers.

[cavman]

Please, suggest some...the last I had was Heady Topper and it was OK, but nothing special IMO.

any hoppy offering from Trillium, Tree House, some Night shift beers, or from NY try Other Half and Singlecut. The hops are used different as they are less bitter but heavy on flavor and aroma. From out west Cellarmaker is working on the same style currently.

Edited by cavman, 28 January 2016 - 05:26 PM.

[HVB]

yeah for the current east coast IPA there are 2 or 3 strains that work best. If you are using a hop bill that is on the fruity side then you want to use Conan, if you are going citrus/pine the wlp007 or wy1318 are good choices.
Trillium uses Wlp007 for their hoppy beers.

I really like 1318, I think it makes a good house yeast. Conan and I have not got along lately, throwing funky flavors for me. I have one more fresh pack to give it another try.

[djinkc]

Back to the OP.  A lot of my APAs are 95% 2-row, 5% special roast and a 15 minute addition for 40 - 55 IBUs.  1272 or 1056.  Sometimes a bit of crystal.  Mashed under 150df.

[HVB]

Back to the OP. A lot of my APAs are 95% 2-row, 5% special roast and a 15 minute addition for 40 - 55 IBUs. 1272 or 1056. Sometimes a bit of crystal. Mashed under 150df.

Is the 15 minute addition the only one?

[djinkc]

Is the 15 minute addition the only one?

 

Sometimes that is it.  I'm a bit off hops again.  The off/on cycle..........

[cavman]

I really like 1318, I think it makes a good house yeast. Conan and I have not got along lately, throwing funky flavors for me. I have one more fresh pack to give it another try.

are you using home grown, ECY or Gigayeast for Conan?

[cavman]

Back to the OP.  A lot of my APAs are 95% 2-row, 5% special roast and a 15 minute addition for 40 - 55 IBUs.  1272 or 1056.  Sometimes a bit of crystal.  Mashed under 150df.

og?

[cavman]

og?

so recipe:
70% 2-row
10% carapils
10% wheat malt
10% flaked oats
To an OG of 1.044-1.046
35 ibu for 60 minutes of a clean hop like magnum
3 oz each of a couple hops of choice for whirlpool
4-6 ounces dry hop

Mashed at 156-158 fermented 65-68 on Conan or wlp007 or wy1318

Eta: that would be a simple 5 gallon batch

Edited by cavman, 28 January 2016 - 07:50 PM.

[HVB]

are you using home grown, ECY or Gigayeast for Conan?

I have used yeastbay and Omega.

Edited by drez77, 28 January 2016 - 07:52 PM.

[cavman]

Didn't realize Giga was out as it is still available at a few places. What was your experience with those other two?

[djinkc]

og?

 

around 1.050 or so

 

everything varies here

[cavman]

around 1.050 or so
 
everything varies here

as it should

[neddles]

so recipe:
70% 2-row
10% carapils
10% wheat malt
10% flaked oats
To an OG of 1.044-1.046
35 ibu for 60 minutes of a clean hop like magnum
3 oz each of a couple hops of choice for whirlpool
4-6 ounces dry hop

Mashed at 156-158 fermented 65-68 on Conan or wlp007 or wy1318

Eta: that would be a simple 5 gallon batch

Do you think Trillium, Treehouse et al are using flaked oats and wheat to get that characteristic haze or is that just your preference of going about it?

[cavman]

Do you think Trillium, Treehouse et al are using flaked oats and wheat to get that characteristic haze or is that just your preference of going about it?

I don't know what they do although a touch of wheat and oats help not just with the haze but the soft mouthfeel. Trillium does use wlp007 for yeast, but depending on propagation it may have changed slightly.

Eta I only recommend carapils in the lower OG beers, for IPA no carapils combined with the high mash temp.

Edited by cavman, 28 January 2016 - 09:28 PM.

[matt6150]

I don't know what they do although a touch of wheat and oats help not just with the haze but the soft mouthfeel. Trillium does use wlp007 for yeast, but depending on propagation it may have changed slightly.

Eta I only recommend carapils in the lower OG beers, for IPA no carapils combined with the high mash temp.

So basically this. https://www.themadfe...er-apa.html?m=1

[positiveContact]

I don't know what they do although a touch of wheat and oats help not just with the haze but the soft mouthfeel. Trillium does use wlp007 for yeast, but depending on propagation it may have changed slightly.

Eta I only recommend carapils in the lower OG beers, for IPA no carapils combined with the high mash temp.

 

what mash temps do you typically use?

[cavman]

what mash temps do you typically use?

156-158

So basically this. https://www.themadfe...er-apa.html?m=1

That one is a bit over the top.

[johnpreuss]

I'm going to go with Denny here with the 10% c60. Bit I love SNPA and Summit EPA, both run about that much crystal. An APA isn't meant to be a dry or malty beer. Or maybe I'm reading the guidelines wrong.

On the flip side maybe you enjoy a slightly malty beer that is hoppy and you base you recipe on a the footings of an APA. Then I say to hell with the guidelines and brew what you want, but I ask you don't call it an APA rather a hoppy ale.