First IIPA Help

Beer Recipe Design
1

Hey I’ve been home brewing for about 6 months with 5 batches under my belt. I’ve done a lot of reading on this forum and finally joined. The wife gave me the go ahead to make an IIPA (my favorite). This is also the first recipe that I’ve devised myself and just would like any opinions. I like more of a dry finish on my IPA just FYI. Thoughts? Specialty Grains, hops timings, to many hops, 1 or 2 oz at 60 min with the late additions, bigger dry hop?

Title: Penglaze Imperial IPA
Author: Mjmyth

Brew Method: Extract
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.040
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.097
Final Gravity: 1.024
ABV (standard): 9.59%
IBU (tinseth): 286.97
SRM (morey): 8.66

FERMENTABLES:
2 lb - Cane Sugar - (late addition) (14.1%)
6 lb - Liquid Malt Extract - Light - (late addition) (42.4%)
2 lb - Dry Malt Extract - Amber (14.1%)
3.15 lb - Liquid Malt Extract Maris Otter (22.3%)

STEEPING GRAINS:
0.5 lb - American - Caramel / Crystal 20L (3.5%)
0.5 lb - American - Carapils (Dextrine Malt) (3.5%)

HOPS:
2 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 60 min, IBU: 130.05
1 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 25 min, IBU: 45.21
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 20.65
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 20 min, IBU: 21.97
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 16.92
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 15 min, IBU: 12
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 12.36
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 13.15
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 6.8
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 5 min, IBU: 4.82
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 1 min, IBU: 1.47
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 1 min, IBU: 1.56
1 oz - amarillo , Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
0.75 oz - simcoe , Type: Pellet, AA: 12.7, Use: Dry Hop for 7 days

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F

Thanks!

2

I think the biggest issue with the recipe is the planned fermentation temp of 68. You’ll want to be in the low 60’s to get a clean fermentation.

Otherwise, I think the hop schedule could be simplified, but that’s just my OCD. Maybe move the 25, 20 and 1 minute additions to 0 minutes and do a hop stand. I would increase the dry hop addition to 2-3 oz total in an IIPA.

3

Unfortunately thats the only thing I don’t have control over. My basement stays around 68-70 in the summer, I might have to wait till winter time when the temp down there does drop to around 60. If I use White Labes 001, where the optimum temp is 68-72 would that help?

It is kind of a confusing hop schedule. Im just worried about the simcoe overpowering the amarillo. If I move the columbus to 20 I would get a little of that flavor, Perhaps Ill lower the 60 min to 1.5 and use some of that columbus round 10 or 5. Im definitely going to increase the dry hop.

4

If you follow the lab spec throughout fermentation, you’ll get a hearty fermentation, but the flavor will not be as clean. The beer will likely have characteristics that are considered off-flavors in an APA/IPA. Also note that fermentation activity produces heat. If your ambient temp is 68-70, actual fermentation temp will be closer to 70-74. It’s most important to keep the temp lower during the first few days, then you can let it rise into the upper-60’s. Might still be a good beer–especially with as many hops as you’re planning to use (will help mask some off flavors)–but it will not be a great beer. If you get into the 70’s, you run the risk of producing fusel alcohol’s, which are pretty unpleasant and would still stand out in a highly hopped IIPA.

There are pretty effective, cheap ways to keep ale fermentation temp in the optimum neighborhood: viewtopic.php?f=1&t=103505&p=917359&hilit=swamp+cooler#p917359. A lot of people (including me) use the first one.

IMO you’re correct to be concerned about Simcoe overpowering Amarillo. I didn’t say anything before, because that’s a matter of preference. Some people love loads of Simcoe. I like it in a supporting role. If it were me, I’d use Simcoe at a max ratio of 1:3. But that’s just personal preference. For me, pine and resin are only enjoyable to a point.

5

If your ambient temp in around 68F, you’re looking at a beer temp in the mid 70s with that gravity. Do a search for “swamp cooler” on this forum for a cheap and relatively easy (depends on your access to ice) method for keeping fermentation temp in control.

6

1.5oz Columbus- 60
1oz Simcoe -40
2oz Amarillo -15
1oz Simcoe -15
2oz Amarillo -0
1oz Simcoe -0
1oz Columbus -0

2oz Amarillo -DH
1oz Simcoe -DH
.5oz Columbus -DH

Yummy! Yummy!

7

Swamp cooler check.

So what is the 40 minute addition? Ive read a 45,40,30 can add complexity, ive added a 30 back in but does it matter what hop it is? You wont get much flavor, aroma at that time right so its just bittering?

Also is there a huge difference between the 20, 15, 10, 5, 0 schedule a lot of people seem to like and the 15, 0 that was suggested above? (ive seen this a few places too). More complex, blended together flavor/aroma? Ive searched but cant find a satisfactory explaination of the difference.

8

IMO there’s no point to additions between 60 and 20 minutes, unless for some reason it’s necessary in order to hit your target IBU level. I suspect that’s what wallybeer was trying to do.

These days the cool kids are emphasizing flameout/whirlpool (0 min) additions as their main method of extracting hop flavor/aroma in the kettle. Forgive the tongue in cheek statement, but many homebrewers have adopted that procedure following reports that some commercial brewers are using it. Personally I still use a hybrid approach in my IPA’s, with 1/4 to 1/3 of my late hops going in after flameout.

Earlier additions will yield more bitterness and less flavor/aroma compared to later additions, because more time in the kettle produces more alpha acid isomerization and more of the aromatics become volatilized. The idea behind the flameout/whirlpool approach is to get the all or majority of your bitterness from early additions and then load the kettle up with hops after flameout (so the aromatics don’t volatilize) for a rest period. Note that isomerization still occurs down to (I think) 180°F, so you will still get some bitterness unless you wait until the wort has cooled somewhat before adding hops.

9

Changes so far. At some time points I added columbus and I got rid of the 20 minute completely. At this point Im beating a dead horse though I think.

Title: Penglaze Imperial IPA
Author: Mjmyth

Brew Method: Extract
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.040
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.102
Final Gravity: 1.025
ABV (standard): 9.99%
IBU (tinseth): 243.11
SRM (morey): 10.25

FERMENTABLES:
1.5 lb - Cane Sugar - (late addition) (10.1%)
6 lb - Liquid Malt Extract - Light - (late addition) (40.3%)
2 lb - Dry Malt Extract - Amber (13.4%)
1 lb - Dry Malt Extract - Amber - (late addition) (6.7%)
3.15 lb - Liquid Malt Extract Maris Otter (21.1%)

STEEPING GRAINS:
0.625 lb - American - Caramel / Crystal 30L (4.2%)
0.625 lb - American - Carapils (Dextrine Malt) (4.2%)

HOPS:
1.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 60 min, IBU: 97.08
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 60 min, IBU: 24.07
1.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 25.26
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 15 min, IBU: 16.06
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 15 min, IBU: 17.92
1.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 18.46
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 10 min, IBU: 11.73
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 8.73
1.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 10.15
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 5 min, IBU: 6.45
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 5 min, IBU: 7.2
1.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 0 min
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 0 min
2 oz - Amarillo , Type: Pellet, AA: 8.6, Use: Dry Hop for 8 days
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Dry Hop for 8 days
1 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Dry Hop for 8 days

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 63 F

10

Does anyone ever split the difference between 10 and 5 and just do a 7minute, right at the edge of flavor/aroma. Im possible to find any information on this on the web as far as I can tell. 60, 15, 7, 0 looks pretty sweet to me.

11

Your biggest concern is going to be yeast care, really. Now that you’ve got a hop schedule down I’d focus on getting your pitching rates right and oxygen ppm dialed in. There’re a few different ways to do this if you don’t have the tech/$$ for it.

12

I have a stir plate I borrowed. Im going to do a two stage starter to get 600 billion yeast I think it said I should have. And I have an O2 tank to inject the wort so I think Im good on that part :slight_smile:

Im going to dump a packet of T58 yeast in when I rack to the bottling bucket.

Also because of the Amarillo shortage I only have 3 oz and Im going to do the rest as Australian Topaz if I cant find the rest.

13

This is the final recipe, Ill brew in a few weeks. Ill report back after I try it.

Title: Penglaze Imperial IPA
Author: Mjmyth

Brew Method: Extract
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.040
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.102
Final Gravity: 1.025
ABV (standard): 9.99%
IBU (tinseth): 261.93
SRM (morey): 10.25

FERMENTABLES:
1.5 lb - Cane Sugar - (late addition) (10.1%)
6 lb - Liquid Malt Extract - Light - (late addition) (40.3%)
2 lb - Dry Malt Extract - Amber (13.4%)
1 lb - Dry Malt Extract - Amber - (late addition) (6.7%)
3.15 lb - Liquid Malt Extract Maris Otter (21.1%)

STEEPING GRAINS:
0.625 lb - American - Caramel / Crystal 30L (4.2%)
0.625 lb - American - Carapils (Dextrine Malt) (4.2%)

HOPS:
0.5 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: First Wort, IBU: 19.96
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: First Wort, IBU: 19.6
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: First Wort, IBU: 14.58
1 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 60 min, IBU: 64.72
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 30 min, IBU: 24.87
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 16.84
0.5 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Boil for 15 min, IBU: 16.35
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 15 min, IBU: 16.06
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 15 min, IBU: 11.95
1 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Boil for 10 min, IBU: 23.9
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 8.73
1 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Boil for 5 min, IBU: 13.14
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 5 min, IBU: 6.45
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 5 min, IBU: 4.8
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 0 min
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 0 min
1 oz - Amarillo , Type: Pellet, AA: 8.6, Use: Dry Hop for 8 days
1 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Dry Hop for 8 days
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Dry Hop for 8 days
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Dry Hop for 8 days

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 63 F
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 63 F

14

[quote=“Mjmyth”]I have a stir plate I borrowed. Im going to do a two stage starter to get 600 billion yeast I think it said I should have. And I have an O2 tank to inject the wort so I think Im good on that part :slight_smile:

Im going to dump a packet of T58 yeast in when I rack to the bottling bucket.

Also because of the Amarillo shortage I only have 3 oz and Im going to do the rest as Australian Topaz if I cant find the rest.[/quote]

I’d go with Galaxy if it were me… but then again I think Galaxy hops should be used whenever possible.

15

[quote=“Mjmyth”]Swamp cooler check.

So what is the 40 minute addition? ,.[/quote]

It’s called the cats MEOW!

16

[quote=“Hoppenheimer”]
I’d go with Galaxy if it were me… but then again I think Galaxy hops should be used whenever possible.[/quote]
Agreed on Galaxy if you can find it. Galaxy and Amarillo are actually pretty similar and good substitutes for each other IMO, although to me Galaxy seems to have a more intense citrus/tropical flavor.

17

So ive been drinking this for a couple months. Its to sweet for my liking. If I were to do it again I would go with only light or gold malt extract, up the sugar to 2lb and use a larger yeast culture of 001.

I ended up using all amarillo instead of the topaz. The hop flavor and smell is amazing.

Now Im going to brew this IPA with the Topaz I got and didnt use.

Brew Method: Extract
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 5.5 gallons
Boil Gravity: 1.042
Efficiency: 50% (steeping grains only)

STATS:
Original Gravity: 1.075
Final Gravity: 1.018
ABV (standard): 7.5%
IBU (tinseth): 69
SRM (morey): 9.79

FERMENTABLES:
1 lb - Cane Sugar - (late addition) (9%)
6 lb - Rye LME (53.8%)
3.15 lb - Gold LME - (late addition) (28.3%)

STEEPING GRAINS:
8 oz - American - Caramel / Crystal 40L (4.5%)
8 oz - American - Carapils (Dextrine Malt) (4.5%)

HOPS:
1 oz - AU Topaz, Type: Pellet, AA: 16.6, Use: First Wort, IBU: 38.99
0.67 oz - AU Topaz, Type: Pellet, AA: 16.6, Use: Boil for 15 min, IBU: 21.41
0.67 oz - AU Topaz, Type: Pellet, AA: 16.6, Use: Boil for 5 min, IBU: 8.6
0.67 oz - AU Topaz, Type: Pellet, AA: 16.6, Use: Boil for 0 min
1 oz - AU Topaz, Type: Pellet, AA: 16.6, Use: Dry Hop for 7 days

YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 64 F
Pitch Rate: 1.0 (M cells / ml / deg P)