I am fixing on brewing up this today so i can have it in time for new years. Let me know what you think of the recipe. I will let you know how it turns out. CDA or BIPA, call it what you will.
3.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 45.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 4.9 IBUs
2.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 7 14.9 IBUs
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 5.6 % - Post Boil
1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 9 6.9 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 11 0.0 IBU
[quote=“woodrowmartin2000”]I am fixing on brewing up this today so i can have it in time for new years. Let me know what you think of the recipe. I will let you know how it turns out. CDA or BIPA, call it what you will.
3.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 45.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 4.9 IBUs
2.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 7 14.9 IBUs
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 5.6 % - Post Boil
1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 9 6.9 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 11 0.0 IBU
2 pkg Safale US-05 yeast[/quote]
3 pounds of Crystal 60 is Alot…may want to cut that in half.
3 pounds of Chocolate malt is a helluva lot of chocolate. I wouldnt go over .5-.75lbs
I’d cut the honey malt back some too
3oz of Chinook along with the dark malt is gonna be a bit rough… may want to Go 2oz first wort and 1oz chinook @60
I’d move all those 15 minute hops to flameout or 5 minute
4 days of dry hop time is on the low side…consider more like 7-10 days
+1 to Brandon’s comments. Three lbs of honey malt would make it undrinkable for me - if you have to put some in, 1/2 lb at the most for a hint of honey. And three lbs of crystal with extract is going to end up with a very high FG, not something you typically want in an IPA, black or otherwise. Why not use a total of 2# of specialty malts - 1/2 lb each of honey and chocolate, one lb of 60L for instance - and replace the rest with 7# of 2-row?
You are going to end up with a sweet syrupy sticky “beer”…a very high final gravity Typically you adjust gravities with base malts not specialty malts. Those specialty malts have alot of unfermentables. I’d be more apt to tell you to add 3 pounds of sugar to get a higher OG than all those specialty malts.
Thanks brandon. I’m new at brewing, and didn’t think about that. Luckily plans fell through, and I didn’t get to brew it. So, now I can take your suggestions and re-work the recipe
2oz Chinook @ 60 min
1oz. Simcoe @ 60 min
.5oz Citra @ 60 min
.5oz Citra @ 2 min
1oz Simcoe @ 1 min
.5oz Amarillo @ 1 min
1oz Simcoe Dry hop 7 Days
.5 Amarillo Dry hop 7 Days
This seems a bit better of a brew. I don’t even know what I was thinking earlier, but thanks for the help in the right direction.
Unless you just want to burn through some excess hops, I would save the Chinook, Amarillo, Citra, and Simcoe for late/dryhop additions (and use lots of them) and use something like Columbus for bittering.
I’m using what i have on hand. saving some of the chinook, but wish i had more citra and simcoe for late additions. Beginners mistake…boil over at the start. Not a bad one, but enough of one where I have to clean. Ha! Shouldn’t have happened considering i’m a chef.
But sitting here making an IPA while drinking an IPA is relaxing. Or is it a CDA? Ha!
And update to this beer…It is exactly what I was intending it to be. If you have ever had anything from Stone Brewing, you would love this beer. Being my first brew…I am overly pleased. The color is about where I wanted it, just a little hazy though. Wonderful nose to it, with nice citrus and floral notes. The sweet taste of the simcoe mixed so well with the chinook. I will be definitely be brewing this again.
