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IPA recipe thoughts plz!

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chadchaney97:
I am searching to make a great IPA and always seem to get a really grassy almost dirty flavor in mine. I tried a few SMaSH batches and have come to the conclusion it is from the Centennial hops. I also taste this in Stone IPA and Founders Centennial IPA, I do not dislike the flavor entirely, I just want to minimize it but still keep that awesome aroma and flavor from the Centennial. I have also really scaled back my bittering charge and stepped up the late additions. Would you mind taking a look and telling me what you think?

Test Batch 1 (IPA)
American IPA
Type: All Grain   Date: 1/15/2013
Batch Size (fermenter): 5.50 gal   Brewer: Copper TrÖff Brewing
Boil Size: 8.01 gal   Asst Brewer:
Boil Time: 60 min   Equipment: My AG Setup
End of Boil Volume 6.76 gal   Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal   Est Mash Efficiency 76.8 %
Fermentation: My Aging Profile   Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt   Name   Type   #   %/IBU
12 lbs   Pale Ale Malt 2-Row (Briess) (3.5 SRM)   Grain   1   73.8 %
3 lbs   Wheat, Flaked (1.6 SRM)   Grain   2   18.5 %
12.0 oz   Munich 10L (Briess) (10.0 SRM)   Grain   3   4.6 %
8.0 oz   Carapils 6-Row (Briess) (1.3 SRM)   Grain   4   3.1 %
1.00 oz   Columbus (Tomahawk) [14.00 %] - Boil 60.0 min   Hop   5   38.4 IBUs
1.00 oz   Cascade/Centennial/Simcoe Blend [7.50 %] - Boil 10.0 min   Hop   6   7.5 IBUs
1.00 oz   Cascade/Centennial/Simcoe Blend [10.00 %] - Boil 5.0 min   Hop   7   5.5 IBUs
1.00 oz   Cascade/Centennial/Simcoe Blend [14.10 %] - Aroma Steep 0.0 min   Hop   8   0.0 IBUs
1.0 pkg   California Ale (White Labs #WLP001) [35.49 ml]   Yeast   9   -
1.00 oz   Cascade [7.50 %] - Dry Hop 5.0 Days   Hop   10   0.0 IBUs
1.00 oz   Simcoe [14.10 %] - Dry Hop 5.0 Days   Hop   11   0.0 IBUs
1.00 oz   Simcoe [14.10 %] - Dry Hop 5.0 Days   Hop   12   0.0 IBUs
0.50 oz   Centennial [10.00 %] - Dry Hop 5.0 Days   Hop   13   0.0 IBUs
Beer Profile

Est Original Gravity: 1.070 SG   Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG   Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 %   Actual Alcohol by Vol: 4.7 %
Bitterness: 51.3 IBUs   Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM   
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge   Total Grain Weight: 16 lbs 4.0 oz
Sparge Water: 4.88 gal   Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F   Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE   Mash PH: 5.20
Mash Steps
Name   Description   Step Temperature   Step Time
Mash In   Add 20.31 qt of water at 163.7 F   152.0 F   60 min
Sparge Step: Batch sparge with 2 steps (0.88gal, 4.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle   Volumes of CO2: 2.3
Pressure/Weight: 4.12 oz   Carbonation Used: Bottle with 4.12 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F   Age for: 7.00 days
Fermentation: My Aging Profile   Storage Temperature: 65.0 F
Notes

Hop blend to be equal parts Cascade, Centennial and Simcoe.
2 separate dry hop additions, each 5 days, pull the first one and replace with the 2nd one, use the Centennial batch 1st, trying to minimize grassy, dirty taste.
The 0 minute hop addition will be steeped for 20 mins and then I will whirlpool(manually) for 10 mins before cooling.

bboy9000:
I like it.  Why the CaraPils?

blatz:
I would use regular 2 row (the 1.8L stuff) as opposed to Pale Ale malt.  Any particular reason for all the wheat?  Carapils will be great here - lots of pro IPA brewers use it.

I would also just put all 3oz of the hop blend in at flameout, get a good whirlpool going and do a hop stand for 45 min before chilling and running off.  The hop flavor from a hopstand is pretty spectacular.

mmitchem:

--- Quote from: blatz on January 16, 2013, 08:10:53 AM ---I would use regular 2 row (the 1.8L stuff) as opposed to Pale Ale malt.  Any particular reason for all the wheat?  Carapils will be great here - lots of pro IPA brewers use it.

--- End quote ---

I tend to like the slightly darker Pale Ale Malt. Has a little more 'oomph' to it.

blatz:

--- Quote from: mmitchem on January 16, 2013, 08:18:27 AM ---
--- Quote from: blatz on January 16, 2013, 08:10:53 AM ---I would use regular 2 row (the 1.8L stuff) as opposed to Pale Ale malt.  Any particular reason for all the wheat?  Carapils will be great here - lots of pro IPA brewers use it.

--- End quote ---

I tend to like the slightly darker Pale Ale Malt. Has a little more 'oomph' to it.

--- End quote ---

absolutely - was only giving one opinion - to each their own.  I personally don't like it as it gives a candy like malt sweetness to the flavor that I find intrudes on hop forward. american styles.  on my IPAs, I usually use something like the following: Rahr 2 row at around 85%, Munich or Vienna at 10% and British extra light crystal at 5% and find the malt flavor is perfect for my tastes.  YMMV.

 

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