what do you guys think, or am I like get the heck outa here dude …LOL
Yeast: between WLP002 or Wyeast Dennys FaV 50…MASSHED AT 154/155F
I skipped the oats for body as ive read pro’s and con’s for it… what do you brewers think?
I made the crystals a tad complex … Belgian caraviene with american 40
I wanted to use .5lb of UK crystal 45L and Caramalt .25lb which I might but Id have to online order it…
Method: All Grain Style: American IPA Session
Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Gravity: 1.041 (recipe based estimate) Original Gravity: 1.055 Final Gravity: 1.019 ABV (standard): 4.75% IBU (tinseth): 54.07 SRM (morey): 7.49
BU/GU ratio 0.98
Fermentables Amount:Bill % 8.5lb United Kingdom - Golden Promise 82.4% 1lb German - Munich Light 6L 9.7% 0.3125lb Belgian - CaraVienne 20L 3% 0.5lb American - Caramel / Crystal 40L 4.8% 10.31 lb Total
Hops
Amount Variety Type AA Use Time IBU 0.5 oz Bravo Pellet 15.5 First Wort 17.57
1 oz Centennial Pellet 9 Whirlpool at 170 °F 20 min 12.26
1 oz Mosaic Pellet 8.9 Whirlpool at 170 °F 20 min 12.12
1 oz Amarillo Pellet 8.9 Whirlpool at 170 °F 20 min 12.12
DRY HOP:
1 oz Amarillo Pellet 8.9 Dry Hop 7 days
1 oz Mosaic Pellet 8.9 Dry Hop 7 days
1 oz Centennial Pellet 9 Dry Hop 7 days
I don’t use either of those yeasts however I would think that you will get more than 65% attenuation when mashing at those temps. I would do some combination of bumping up the mash temp considerably, adding more unfermentables, or shooting for a lower OG so that your ABV doesn’t get higher than expected. I think you are going to want to have an OG below 1.050. Remember this is basically just a low gravity APA with IPA hop profile.
I too am trying a Session right now.
My recipe is way more basic.
I think you are a little over grained.
I used 8# total (6# 2-row; 1# Vienna; 0.5# C60; 0.5# GNO).
60 minutes at 160, then sparge with 170 (did it twice).
I wanted a bit “lighter” hop flavor (more citrusy than bitter).
I did Columbus 1 Oz at 15 min.; Cascade 2 Oz at 5 min and dry hop with 2 Oz Cascade 8 days in.
Used a Unit Whirlfloc at 10 min. and 5 Tsp Yeast Nutrient also at 10 min. (stuff said 1 Tsp. per gallon).
Got an actual original gravity of 1.040
More or less on the money.
For yeast, I decided White Labs WLP001 California Ale Yeast or Wyeast 1056 America Ale Yeast.
My place didn’t have the White, so Wyeast it was.
Only weird part is the SRM looks above 20, almost a Brown Ale.
Not sure how/why.
Should have been around 6.
Your right looks a bit complex… I had gut feeling I needed to simplify it.
I went against my gut because I keep reading how session IPAS tend to be watery and lifeless… so I looked at other sessions and they have like 5 to 6 grains oats, barley, etc… But as you mentioned earlier which I agree as well . Need to simplify… let the base malt and the hops do the work!
I want more Citrusy and juicy rather than bitter and dry… Im going to drop the Fisrts wort hop and just do a 15 min 1 oz addition for flavor and some bitter
Negate any IBUs contributed from a 170F whirlpool. You will not get 36 IBUs from the whirlpool additions you have listed. I did this once and it ruined my beer. Get all of your IBUs from your bittering hops if you are not doing any other additions during the boil.
I have wondered about that???.. when I add whirlpool hops it bumbs up my Total IBUS but is it truly adding to actually Bittering? Will follow your advice and keep the first wort hop or should I move that to 20 mins or 15 mins or move to 60 mins?
hi 2brew,
If you actually want bittering post boil, you would need to be above 180 to isomerize alpha acids. Calculating the IBU from this may be a bit of a stretch. (25-50% of the normal %utilization). Goscham is correct. Negatory on the IBU calcs at 170.
