The title says it all.
1.040 OG
~ 35 IBU
45% German Pils
40% Pale
10% Munich
5% Flaked Barley
~ 200 ppm SO4
Use your favorite IPA recipe’s hopping schedule, types AND quantities, only backing off bittering hops to 35 IBU.
Dryhop: at least 4 oz near the end of primary, 3 days total. I like cascade, centennial, and chinook, but use what you like.
i have never really thought of an IPA as a session beer, but in that regard i would think your Pliny the Toddler would be fine, in fact i have been meaning to brew that.
would this be appropriately called a WIPA (wimpy) or a SIPA (session) 8)
I like the name SIPA…“That IPA is a Sipa” (sipper)…meaning you can sip a lot of it or that it is easy to sip.
Kelsey McNair’s West Coast Bitter/San Diego County Session ale. Hands down. Winner, winner, chicken dinner. Edit: added the recipe.
WEST COAST BITTER
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (kg): 4.57
Anticipated OG: 1.040 Plato: 10.08
Anticipated SRM: 7.3
Anticipated IBU: 53.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 8.24 Gal
Pre-Boil Gravity: 1.034 SG 8.61 Plato
Formulas Used
Color Formula Used: Morey
Hop IBU Formula Used: Rager
% Amount Name Origin Potential SRM
86.3 3.94 kg. Pale Malt(2-row) Great Britain 1.038 3
4.9 0.22 kg. Crystal 75L Great Britian 1.034 75
4.9 0.22 kg. Caramel Pils Malt Belgium 1.034 2
2.0 0.09 kg. Honey Malt Canada 1.030 18
2.0 0.09 kg. CaraVienna France 1.035 20
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
23.70 g. Warrior Pellet 13.00 38.2 60 min.
7.70 g. Columbus Pellet 15.00 7.3 30 min.
13.00 g. Amarillo Gold Pellet 10.00 3.2 10 min.
18.00 g. Simcoe Pellet 10.00 4.5 10 min.
28.00 g. Simcoe Pellet 10.00 0.0 0 min.
28.00 g. Amarillo Gold Pellet 10.00 0.0 0 min.
28.00 g. Chinook Pellet 13.00 0.0 0 min.
28.00 g. Citra Pellet 12.00 0.0 0 min.
28.00 g. Columbus Pellet 15.00 0.0 0 min.
28.00 g. Amarillo Gold Pellet 10.00 0.0 Dry Hop
28.00 g. Chinook Pellet 13.00 0.0 Dry Hop
28.00 g. Citra Pellet 12.00 0.0 Dry Hop
28.00 g. Columbus Pellet 15.00 0.0 Dry Hop
28.00 g. Simcoe Pellet 10.00 0.0 Dry Hop
Yeast
White Labs WLP007 Dry English Ale
Water Profile
Profile: Stone
Profile known for:
Calcium(Ca): 87.0 ppm
Magnesium(Mg): 15.0 ppm
Sodium(Na): 18.0 ppm
Sulfate(SO4): 141.0 ppm
Chloride(Cl): 58.0 ppm
biCarbonate(HCO3): 95.0 ppm
pH: 7.50
Mash Schedule
Mash Type: Single Step
Saccharification Rest Temp : 158 Time: 60
All temperature measurements are degrees Fahrenheit.
5.75 gal:
93% US Pale
7% UK Medium Crystal
60 min rest at 67°C
30 IBU (Tinseth) CTZ at 60 min
5 g CTZ, 10 g Centennial, 15 g Citra at:
20 min
10 min
Whirlpool, 30 min
Double for dry hop
Wyeast 1272, standard pitching rate
OG 12.5°P
FG 3.0°P
ABV ~4.8%
IBU ~50 (That would be more like 65 at sea level, but most of it is from late additions anyway.)
Edit: Forgot to mention water. 70 ppm Ca, 150 ppm SO4, 100 ppm HCO3, not much else.
I something very close to this as an APA the other day - except the late additions,whirlpool and DH were 25%Cascade, 25%Centennial and 50%Citra. 45 IBUs/1.053
used about 4-5% victory too for some extra malt character
WL001, but WL007 might do it well also.
Very, very tasty - samples were dynamite, can’t wait to tap the kegs…
Sean - no Chloride at all?
I was working on this before I moved to All-Grain. I never quite finished dialing it in, but I was close. The hops are perfect, but the malt wasn’t quite there. The body was a bit thin and the flavor was missing something. I think if I were to rebrew it I would do a minimash with Munich, Victory, and Carapils instead of the Munich extract and maltodextrin.
Title: “Session” IPA
Brew Method: Extract
Style Name: American IPA
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
STATS:
Original Gravity: 1.043
Final Gravity: 1.014
ABV (standard): 3.75%
IBU (tinseth): 44.05
SRM (morey): 4.08
FERMENTABLES:
2 lb - Dry Malt Extract - Extra Light (61.5%)
1 lb - Liquid Malt Extract - Munich (30.8%)
0.25 lb - Maltodextrin (7.7%)
HOPS:
0.2 oz - Amarillo, Type: Leaf/Whole, Use: First Wort (AA 10.6, IBU: 8.33)
0.2 oz - Columbus, Type: Pellet, Use: First Wort (AA 13.9, IBU: 12.01)
0.25 oz - Ultra, Type: Leaf/Whole, Use: First Wort (AA 9, IBU: 8.84)
0.15 oz - Columbus for 60 min, Type: Pellet, Use: Boil (AA 13.9, IBU: 14.87)
0.2 oz - Amarillo for 0 min, Type: Leaf/Whole, Use: Boil (AA 10.6)
0.2 oz - Columbus for 0 min, Type: Pellet, Use: Boil (AA 13.9)
0.3 oz - Ultra for 0 min, Type: Leaf/Whole, Use: Boil (AA 9)
0.3 oz - Amarillo for 7 days, Type: Leaf/Whole, Use: Dry Hop (AA 10.6)
0.3 oz - Columbus for 7 days, Type: Pellet, Use: Dry Hop (AA 10.6)
0.5 oz - Ultra for 7 days, Type: Leaf/Whole, Use: Dry Hop (AA 9)
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
My tap water has 10-20 ppm depending on the season, but I don’t generally add any more for APA/IPA. Sometimes I shoot for 50 ppm, but I’m not sure I can tell a difference at that level. I’ve never done a side by side comparison though.
This one I will rebrew soon to nail it down, but here goes:
75% Pale 2-row
20% Rye ( I mixed Flaked and Malted 50:50 because that is what I had on hand)
5% Caramunich 80
Bitter with Perle to 30IBUs
A healthy dose (1 oz.) of Crystal hops at 20, 10, and 0
.5 each of Perle and Pacific Jade at flameout
Pitch 1450 and ferment around 62F.
This was also a 3-gallon batch. Software tells me that the IBUs were around 40.
Herbal, spicy, with lots of fresh fruit in the aroma. Big, slick mouth feel. I love this beer.
Cheers!
There is that honey malt I was talking about. ???
Seems like someone said a session strength IPA is just a pale ale? 
I like the term “SIPA”. Although a “sipper” beer to me is more related to high gravity.
What have you got planned Drew?
I would be interested in hearing how this thread plays out.
How about techniques to succeed with the “style”?
I have been trying with Denny’s favorite 1450 for the full mouth
mashing high
adding some bready aromatic.
Still a little thin here.
That’s been the one thing that continues to elude me with this style as well. When I finally get around to converting my old extract recipe to all-grain, I’m probably going to experiment with adding oatmeal and/or rye to help with the mouthfeel.
[quote]Kelsey McNair’s West Coast Bitter/San Diego County Session ale.
[/quote]
+1
Brewed it a bunch of times, absolutely love that recipe. I’m doing a series of single hopped versions with meridian, el dorado, EXP 1210, and Nelson starting tomorrow.
I haven’t done a Session IPA yet, but it is on my list (I would like one for late spring/early summer) But this is what my rough plan is based on my standard APA recipe.
80% Pale
15% Munich
5% Wheat
Mash at 162
1oz Zythos FWH
1oz Columbus @ 60
1oz Amarillo + Citra @15
1oz Amarillo + Citra +Simcoe @5
1oz Amarillo + Citra + Simcoe at Flameout, 30min Hopstand.
DH with 1oz Each, 7 days.
I might have to swap Amarillo with Cascade…
Down with crystal!!!