Session IpA recipe critque

Beer Recipes
1

Session IpA recipe critque
My first shot at this, and at using Mosiac, what do you think, the Moteka in the recipe are actually Mosiac and I will be doing a 30 min hop stand with the 0 minute additions. Thinking I will chill to 150 and then add the 0 min hops…

Mosiac Ipa (Session)
American IPA
Type: All Grain Date: 6/5/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co.
Boil Size: 7.76 gal Asst Brewer:
Boil Time: 60 min Equipment: My All Grain Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.30 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 74.4 %
1 lbs 8.0 oz Carapils 6-Row (Briess) (1.3 SRM) Grain 2 14.0 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 9.3 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.3 %
0.50 oz Centennial [10.00 %] - First Wort 60.0 min Hop 5 17.6 IBUs
0.50 oz Chinook [13.00 %] - Boil 5.0 min Hop 6 4.2 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 min Hop 7 4.5 IBUs
0.50 oz Motueka [7.00 %] - Boil 5.0 min Hop 8 2.2 IBUs
1.50 oz Motueka [7.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
0.50 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
0.50 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 13 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 28.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.4 SRM

2

I’d cut the carapils and aromatic in half and bump the base to make up for it. I’d bump up the ibus to at least 50.

What’s the mash temp and ratio?

3

IMO a good BU:GU ratio is around 1:1 for an IPA, so upwards of 50 IBUs as Jim said is where you want to be.  In a beer of that gravity I would dry hop ~ 3 oz for a week to give you some real IPA hop flavor.

+1  to cutting Aromatic to 8oz and CaraPils to 8 oz.

4

The problem with a lot of session IPAs I’ve had is they end up way too thin.  Personally I would mash higher (155-158) and increase the amount of crystal malt to around 20% of the total.  I’d probably drop the aromatic out completely since you are using maris otter which has a ton of flavor already

5

I agree.  Personally, I too would drop the aromatic and increase your IBU as Jim stated.  Maybe add some Magnum @ 60 min or move your Chinook to 60.

“Session IPA” or “Extra Hoppy Pale Ale?” :wink:

6

Mash high (160-162F) is my #1 recommendation. Then I’d cut the Carapils in half (or lose it entirely). As others have said, you don’t need the Aromatic with the MO, but I don’t see a problem leaving it in if you’d like.

I’d start your hop stand warmer (180ish) to maximize the hop oil extraction. If you don’t have a pump, then whirlpool it with a spoon for a good 3-5 minutes to get all the hops saturated with wort and get your extraction going better as well. If you are shooting for something IPA-like then I agree you need more IBU’s. I’m thinking an additional 20-25 IBU’s from either Chinook, Columbus or Nugget at 60 min would get you closer to what you’re looking for. Otherwise you’ll just have a hoppy APA (and that’s pretty damn good in its own right).

Oh, and Mosaic kicks ass. You will not be disappointed.

7

I agree with the high mash temperature to get more body, but would keep the crystal malt to a lower amount. I don’t like too much of the caramel flavors to come through in an IPA. I try to keep the crystal malts below 5% in IPAs. Using Marris Otter should help get some more malt balance in there as well.

8

Carapils does not add much besides body to a beer.

They do say 5% maximum so I would use less, and add flaked barley to regain body.

9

Kind of my thought.  What’s the difference between “Session IPA” and “Pale Ale”?

10

There isn’t much - like bigbaker said a “Session IPA” is just a pale ale with more aroma/flavor hops than usual. AKA a really good pale ale.

11

Exactly.  A question of terminology. There are evidently 2 schools of thought :
1.  Hoppy APA, which I love and brew.  I feel that this recipe, with its good recommendations from everyone, falls into this category.

2.  Literally, a session IPA, ie., low OG/abv IPA, scaled down but retaining IPA profiles.  This is what I think of when I hear the name (see Founders All Day IPA). That’s why I recommended the dry hops.

I love everything in the hop world, from SNPA to Palate Wrecker.  But the session IPA term is a confusing one.

12

I have had Greene King IPA, which is a session beer without the bittering or aroma hops.  8)

13

Have you tried flaked barley in a recipe like this before? I picked up a “raw grain” flavor when I tried it in a low-gravity hoppy brew not too long ago that I didn’t really like. I wondered if anyone has had better luck than I did. I’m thinking of trying flaked oats or maybe torrified wheat next time around instead.

14

I like ISA - India Session Ale.

15

If I were to make a session IPA, this would be the basic idea (It is also the malt bill for my house APA, mashed at 155)

7lb 2-row
3lb Munich
Mash at 162.

That is it.

Starting from the same point as you, I would bump up the MO to 9lb, 8oz Aromatic, and 8oz C40 (I prefer lighter crystal in my PA). Again, mash at 162.

I know that it seems like a high mash temp, but I don’t find beers mashed that high to be overly sweet. I find them just to maintain the body that you would expect in a higher gravity beer. If you’re scared, you can mash at 158-160… 8)

16

Wow, thanks for all the great responses!  So the consensus seems to be to ditch the Aromatic if I am going to use MO, and I think I will swap the C60 to C40 as well.  I will cut the Carapils as well and up the mash temp.  As for the IBU’s. I was thinking I could pick up another 20-25 from the hop stand hops, no?  Also, I am planning on a nice dry hop, just forgot to add that in, was wanting to get the bare bones in so far.

17

I use flaked barley in a relatively hoppy cream ale.