I am not a hoppy beer brewer by any means. I brew pretty much belgian style abbey beers and saisons. But, I have a sudden interest in hoppy brews since it’s summer and I’m building my keezer. Hoppy beers would seem to be better on tap than in bottles as well. I’m looking for some feedback on the below recipe. I’ve been reading Mitch Steele’s IPA book and trying to make my own recipe from what I’ve read. Hop schedules have always tripped me up. I’ve done a few American Pale Ales but nothing too crazy. Let me know what you guys think! Thanks!
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.087 SG
Estimated Color: 8.0 SRM
Estimated IBU: 95.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes
Ingredients:
Amt Name Type # %/IBU
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.0 %
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.8 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.1 %
0.50 oz Citra [12.00 %] - First Wort 90.0 min Hop 4 16.3 IBUs
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 5.1 %
0.50 oz Simcoe [13.00 %] - Boil 90.0 min Hop 6 16.0 IBUs
0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 7 13.8 IBUs
1.00 oz Mosaic [12.50 %] - Boil 20.0 min Hop 8 17.4 IBUs
0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 9 5.0 IBUs
0.50 oz Mosaic [12.50 %] - Boil 10.0 min Hop 10 5.2 IBUs
0.50 oz Simcoe [13.00 %] - Boil 10.0 min Hop 11 5.4 IBUs
0.50 oz Mosaic [12.50 %] - Boil 5.0 min Hop 12 2.9 IBUs
0.50 oz Citra [12.00 %] - Steep/Whirlpool 20.0 Hop 13 4.2 IBUs
0.50 oz Mosaic [12.50 %] - Steep/Whirlpool 20.0 Hop 14 4.4 IBUs
0.50 oz Simcoe [13.00 %] - Steep/Whirlpool 20.0 Hop 15 4.5 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 16 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 19 lbs 8.0 oz
Name Description Step Temperat Step Time
Mash In Add 26.32 qt of water at 161.5 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.41gal) of 168.0 F water
Notes:
malt bill looks good, though I would use C-15L or C-20L.
good amount of sugar, too.
you need a LOT more hops. the varietals are nice choices, but I would increase them dramatically. at least double, if not 2.5x the late and whirlpool additions, and shoot for 100+ IBUs at the bittering (don’t worry about the calculated IBU number - its bogus over 100 anyway, and the best commercial IIPA clones like Pliny, Heady, etc. often calculate in the 200-300+ range).
Also, you have no dryhopping listed, which, in my opinion is a MUST for IIPA. I would take the same hops you used in your whirlpool and use about 4oz or more for dryhopping, maybe in two stages (3oz for 7 days, 2 oz for 3 days, whatever).
Ok I’m thinking of bittering with something like Warrior so I can save the other hops to add to the late additions and add dry hopping in there as well. Here is an updated recipe.
Is it necessary to have the 60 min hop addition or should I just leave only the 90 minute to get the desired bitterness?
Thanks! I updated it a bit. I did change my crystal but I wanted to go with a bit darker and make sure I get some sweetness in there to balance out the bitterness. I like to have some sweetness left in the commercial versions I’ve had so I want to make sure there is some in there. The dextrose and crystal seem to counter each other but I’ve read so many recipes like that have them both.
I think I’m going to try it like this first. After fermentation 7 days of dry hopping with the first batch in primary. Then rack to secondary and add the second batch of dry hops for 5 days. Hoping to keep the oxidation down by doing the first bit if dry hoping in primary.
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.087 SG
Estimated Color: 9.3 SRM
Estimated IBU: 141.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes
Ingredients:
Amt Name Type # %/IBU
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.0 %
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.8 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.1 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.1 %
2.00 oz Warrior [15.00 %] - Boil 90.0 min Hop 5 74.0 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 6 5.5 IBUs
1.00 oz Mosaic [12.50 %] - Boil 5.0 min Hop 7 5.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 6.0 IBUs
1.50 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 9 15.9 IBUs
1.50 oz Mosaic [12.50 %] - Steep/Whirlpool 30.0 Hop 10 16.6 IBUs
1.50 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 11 17.3 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 12 -
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic [12.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
0.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
0.50 oz Mosaic [12.50 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 19 lbs 8.0 oz
Name Description Step Temperat Step Time
Mash In Add 26.32 qt of water at 161.5 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.41gal) of 168.0 F water
Notes:
I have been experimenting with dry hop temp lately. well experimenting may be a bit generous a term - trying different temps and seeing what subjectively seems better.
I’ve been ranging from 60-75df. I seem to like high 60s to low 70s the best, but since I’m not really comparing it to anything with all the other variables the same, its merely a ‘feel’ sort of thing.