IPA recipe opinions?

Mashing
1

I’m trying my hand at writing my 1st IPA recipe— well not really. I took a Hop Stoopid (which i love) recipe I found, and decreased the ABV and IBU trying to make it a little easier for general consumption (wife, etc). Anyone have an opinion about this morphed recipe? Especially wondering if the amt of dry hops seems a little high now that OG is decently lower?

Batch Size: 6.00 gal Style: American IPA
Color: 5.3 SRM Equipment: BTD’s All Grain
Bitterness: 68.2 IBUs Boil Time: 60 min
Est OG: 1.065 (15.7° P) Mash: 60 min 152, batch sparge,
Est FG: 1.014 SG (3.6° P) Fermentation: Conical
ABV: 6.6%

Ingredients
Amount Name
14 lbs Pale Malt (2 Row) US (2.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
1.3 oz Nugget [13.0%] - Boil 60 min
1.00 Whirlfloc Tablet (Boil 15 min)
0.9 oz Cascade [5.5%] - Boil 12 min
0.9 oz Chinook [13.0%] - Boil 12 min
1.3 oz Simcoe [13.0%] - Boil 0 min, wait 10min before chilling
2 pkgs London Ale Yeast (Wyeast Labs #1028)
0.8 oz Chinook [13.0%] - Dry Hop 5 days
1.5 oz Simcoe [13.0%] - Dry Hop 5 days
3.0 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days

2

I think it looks great. It is a lot to dry hop, but I don’t think that’s a problem at all.

3

[quote=“Trapae”]I’m trying my hand at writing my 1st IPA recipe— well not really. I took a Hop Stoopid (which i love) recipe I found, and decreased the ABV and IBU trying to make it a little easier for general consumption (wife, etc). Anyone have an opinion about this morphed recipe? Especially wondering if the amt of dry hops seems a little high now that OG is decently lower?

Batch Size: 6.00 gal Style: American IPA
Color: 5.3 SRM Equipment: BTD’s All Grain
Bitterness: 68.2 IBUs Boil Time: 60 min
Est OG: 1.065 (15.7° P) Mash: 60 min 152, batch sparge,
Est FG: 1.014 SG (3.6° P) Fermentation: Conical
ABV: 6.6%

Ingredients
Amount Name
14 lbs Pale Malt (2 Row) US (2.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
1.3 oz Nugget [13.0%] - Boil 60 min
1.00 Whirlfloc Tablet (Boil 15 min)
0.9 oz Cascade [5.5%] - Boil 12 min
0.9 oz Chinook [13.0%] - Boil 12 min
1.3 oz Simcoe [13.0%] - Boil 0 min, wait 10min before chilling
2 pkgs London Ale Yeast (Wyeast Labs #1028)
0.8 oz Chinook [13.0%] - Dry Hop 5 days
1.5 oz Simcoe [13.0%] - Dry Hop 5 days
3.0 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days[/quote]

Drop 60 minute to .50 or .75…add a 30 min of .25 nugget and change 12 minute to 10 or 15 minutes. IMO…quit using .9 and 1.3…blah blah blah…just use 1 OZ or 1.5…even the numbers out. :slight_smile:

4

I agree with GarretD, the hop additions could all be reduced and simplified, perhaps shooting for closer to 55 IBUs if you want a true reduction in bitterness. But otherwise, looks like a great recipe. For the dry hops, I would just go with:

1.0 oz Simcoe [13.0%] - Dry Hop 5 days
1.0 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days

That will give you plenty of aroma and flavor, without wasting an extra several bucks on hops.

5

Thanks everyone for the advice

6

I just realized that if I follow directions and wait 10 min after flameout before chilling, then my 12 min additions are really 22min flavor additions. Does it work that way ?

7

Kind of… actually somewhere in between. If you wait just 2 or 3 minutes, it should be good enough and then you don’t have to worry as much.

8

Ok, so I think I have settled on the almost finished recipe below for Sunday brew day. Only thing is that I want the total IBUs around 60-65 so I need to add some bitterness somewhere. I don’t want the final taste too piney. I have extra columbus, nugget, cascade. Was thinking of FWH with columbus to add IBU, but don’t want to add to many confusing flavors. Could just up the nugget.
Any opinions?
Thanks!

Batch Size: 6.00 gal
Color: 5.3 SRM
Bitterness: 50.9 IBUs Boil Time: 60 min
Est OG: 1.065
Est FG: 1.014
ABV: 6.6%

Ingredients
Amount Name
14 lbs Pale Malt (2 Row)
8.0 oz Victory Malt
1.0 oz Nugget [13.0%] - Boil 60 min
1.00 Whirlfloc Tablet (Boil 15 min)
0.8 oz Cascade [5.5%] - Boil 12 min
0.5 oz Chinook [13.0%] - Boil 12 min
1.0 oz Simcoe [13.0%] - Boil 0 min – HOPSTAND 10 min before chilling.
2 pkgs London Ale Yeast (Wyeast Labs #1028)-- starter
1.0 oz Simcoe [13.0%] - Dry Hop 5 days
1.0 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days

9

where are the hops? :lol:

your flavor and aroma hops are severely lacking.

I would at least double the cascade and chinook additions, if not triple them, and definitely triple the hopstand addition.

also - 3oz dryhop, minimum.

10

I agree. I would add some hops at the 5 min mark and 2 min mark.

11

Give him some help. How much hops for flavor and aroma? 2oz at 15 and 2oz at FO? And 2oz for dry hopping?

For some people there is never enough hops.

12

[quote=“tom sawyer”]Give him some help. How much hops for flavor and aroma? 2oz at 15 and 2oz at FO? And 2oz for dry hopping?

For some people there is never enough hops.[/quote]

i did. said to at least double the cascade/chinook additions, triple the flameout and do 3oz dryhopping.

13

Will do, probably add some columbus too since I have an extra oz.

14

[quote=“tom sawyer”]Give him some help. How much hops for flavor and aroma? 2oz at 15 and 2oz at FO? And 2oz for dry hopping?

For some people there is never enough hops.[/quote]

Well, its subjective. I like more flavor/aroma than bitterness. I usually add a FWH based in a 20 min addition, a 60 min addition, another 20 min addition, then I hit 12, 10, 8, 6, 4, 2, FO addition with lower hop amounts (say .4 oz) so I get as much aromatics/flavor as I can.