Author Topic: Oaked IIPA  (Read 1653 times)

Offline smithy222

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Oaked IIPA
« on: June 05, 2010, 08:00:17 PM »

Still new to recipe creation, just looking for some feedback. Didn't have any direction on the hop additions. Just used Simcoe and Amarrillo because I don't have much experiance with them. Any feedback would be appreciated.



IIPA
Style: Imperial IPA        OG: 1.091
Type: All Grain              FG: 1.024
Rating: ????                  ABV: 8.78 %
Calories: 298                 IBU's: 96.90
Efficiency: 70 %            Boil Size: 6.50 Gal
Color:   12.9 SRM          Batch Size: 5.00 Gal

 
Grains & Adjuncts
Amount   Percentage          Name
7.00 lbs     38.89 %      Pale Malt (2 Row) US
6.00 lbs     33.33 %      Pale Malt, Maris Otter
3.00 lbs     16.67 %      Munich Malt - 10L
1.00 lbs     5.56 %       Caramel/Crystal Malt - 40L
8.00 ozs    2.78 %       Cara-Pils/Dextrine
8.00 ozs    2.78 %       Victory Malt
 
Hops
Amount    Percentage  Name              Time                     AA %
1.00 ozs    20.00%    Simcoe             60 mins                 13.00
1.25 ozs    25.00%    Amarillo Gold    50 mins                  8.50
1.00 ozs    20.00%    Chinook            30 mins                 13.00
1.00 ozs    20.00%    Cascade           2 mins                   5.50
0.75 ozs    15.00%    Amarillo Gold    7 days(dry hop)       8.50
 
Yeasts
 1.0 pkgAmerican Ale IIWyeast Labs 1272
 
Additions
 3 oz Oak Cubes 45 days Secondary
 
Mash Profile
 Infusion 60 min @ 152.0°F
 Add 22.50 qt ( 1.25 qt/lb ) water @ 170.0°F

Offline majorvices

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Re: Oaked IIPA
« Reply #1 on: June 06, 2010, 05:56:10 AM »
Personally, I would keep the BUs about the same but use much less hops in the bittering addition and move A LOT more hops to the flavor, and especially, the aroma. I'd also use more dry hops. This beer isn't about bitterness, per se, but about hop flavor and aroma. You will be using more hops.

Also, 45 days aging a IIPA kind of goes against the grain since these things should be consumed fairly fresh. I'd use chips instead of cubes, that way 1-2 weeks aging will be plenty and you can drink the beer the way it was intended to be consumed - young and fresh.
Keith Y.
Self appointed "All Grain" section pruner

Offline jmac

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Re: Oaked IIPA
« Reply #2 on: June 06, 2010, 07:20:45 AM »
Looks like a tasty recipe!! I would suggest making a yeast starter or using multiple yeast packs, that way your beer will ferment out completely.

I am also with the major on using oak chips, instead of cubes....

Cheers, happy brewing

Offline smithy222

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Re: Oaked IIPA
« Reply #3 on: June 06, 2010, 08:47:22 AM »
Great info so far. Thanks. Guess I should have mentioned I will do a starter. Will step it up once or twice before brewing. I will revamp the hop additions and swich to oak chips and a shorter secondary. Will repost the recipe once I have a chance to work on it. Thanks again. Any other thoughts would be appreciated.

Offline smithy222

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Re: Oaked IIPA
« Reply #4 on: June 06, 2010, 11:21:32 AM »
 Revamped the hop additions and changed oak cubes to chips with a shorter secondary. Any thoughts on the grain bill?  


                          IIPA
Style: Imperial IPA                 OG: 1.091
Type: All Grain                       FG: 1.024
Rating: ??                             ABV: 8.78 %
Calories: 298                         IBU's: 96.01
Efficiency: 70 %                    Boil Size: 6.50 Gal
Color:   12.9 SRM                  Batch Size: 5.00 Gal

 
Grains & Adjuncts
Amount                 Percentage              Name                
7.00 lbs                   38.89 %             Pale Malt (2 Row)
6.00 lbs                   33.33 %             Pale Malt, Maris Otter
3.00 lbs                   16.67 %             Munich Malt - 10L
1.00 lbs                   5.56 %               Caramel/Crystal Malt - 40L
8.00 ozs                  2.78 %               Cara-Pils/Dextrine
8.00 ozs                  2.78 %               Victory Malt
 
Hops
Amount               Percentage                Name                   Time                        AA %
0.50 ozs                 5.56 %                    Simcoe                 60 mins                  13.00
0.50 ozs                 5.56 %                    Amarillo Gold         60 mins                  8.50
0.50 ozs                 5.56 %                    Chinook                 20 mins                  13.00
1.25 ozs                 13.89 %                  Simcoe                  20 mins                  13.00
1.25 ozs                 13.89 %                  Amarillo Gold         20 mins                   8.50
1.00 ozs                 11.11 %                  Cascade                2 mins                     5.50
1.00 ozs                 11.11 %                  Simcoe                 2 mins                     13.00
1.00 ozs                 11.11 %                  Amarillo Gold        2 mins                      8.50
1.00 ozs                 11.11 %                  Amarillo Gold        7 days(Dry Hop)        8.50
1.00 ozs                 11.11 %                 Chinook                7 days(Dry Hop)        13.00
 
Yeasts
Amount         Name                          Laboratory / ID
1.0 pkg         American Ale II             Wyeast Labs 1272    *W/ Starter
 
Additions
Amount        Name            Time        Stage
1.00 oz     Oak Chips        7 days     Secondary
 
Mash Profile
 Infusion 60 min @ 152.0°F

 Add 22.50 qt ( 1.25 qt/lb ) water @ 170.0°F
« Last Edit: June 06, 2010, 11:24:49 AM by smithy222 »

Offline majorvices

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Re: Oaked IIPA
« Reply #5 on: June 06, 2010, 06:45:35 PM »
Like what you are doing with the hops. My only other concern would be that the malt bill might be too "meaty". A IIPA should be ... how should I say it ... tricky. What I mean is, you should sit down and drink two or three of them without realizing what you are getting into. Kinda like a doppelbock. Its a session beer, but  you probably didnt mean to have that last one, if you know what I mean.  ;)

Personally, I think that Pliny the Elder is still the model for this beer. IMO you would be better off simplifying the grain bill. Malt is not the focus here. I like about a  1.075 OG and about 5% of the grain bill to be plain sugar, for dryness. I also like a little crystal malt in the to back up the malt with some sweetness. The sugar will drive your FG down and the crystal will give you some mouthfeeel and a touch of balance. Thats how I would do it.

Doesn't have to be exactly that way though. What you have would probably make a great beer as is.
Keith Y.
Self appointed "All Grain" section pruner

Offline The Professor

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Re: Oaked IIPA
« Reply #6 on: June 06, 2010, 08:29:24 PM »
Like what you are doing with the hops. My only other concern would be that the malt bill might be too "meaty". A IIPA should be ... how should I say it ... tricky. What I mean is, you should sit down and drink two or three of them without realizing what you are getting into. Kinda like a doppelbock. Its a session beer, but  you probably didnt mean to have that last one, if you know what I mean.  ;)

Personally, I think that Pliny the Elder is still the model for this beer. IMO you would be better off simplifying the grain bill. Malt is not the focus here. I like about a  1.075 OG and about 5% of the grain bill to be plain sugar, for dryness. I also like a little crystal malt in the to back up the malt with some sweetness. The sugar will drive your FG down and the crystal will give you some mouthfeeel and a touch of balance. Thats how I would do it.

Doesn't have to be exactly that way though. What you have would probably make a great beer as is.

Good advice all 'round...and I suppose that Pliny really is the best current example.  And a simple grain bill is certainly not a bad thing.
But session beer? 
Has the definition  for that mutated too? ;D 
With a beer of that ABV, that's gonna be one helluva session.
AL
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Homebrewer since July 1971

Offline bonjour

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Re: Oaked IIPA
« Reply #7 on: June 06, 2010, 08:40:14 PM »
Good advice all 'round...and I suppose that Pliny really is the best current example.  And a simple grain bill is certainly not a bad thing.
But session beer? 
Has the definition  for that mutated too? ;D 
With a beer of that ABV, that's gonna be one helluva session.



hey,  I resemble that comment
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Everything under 1.100 is a 'session' beer ;)

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Re: Oaked IIPA
« Reply #8 on: June 07, 2010, 04:51:53 AM »
What I really should say is it drinks like a session beer and you may not remember you had that last pint.  ;D A IIPA should be very approachable and quaffable, not a fireplace sipper like a barley wine.
Keith Y.
Self appointed "All Grain" section pruner

Offline The Professor

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Re: Oaked IIPA
« Reply #9 on: June 07, 2010, 07:36:57 AM »
What I really should say is it drinks like a session beer and you may not remember you had that last pint.  ;D

Ah yes....been there, done that. ;D

cheers!
AL
New Brunswick, NJ
[499.6, 101.2] Apparent Rennerian
Homebrewer since July 1971

Offline bonjour

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Re: Oaked IIPA
« Reply #10 on: June 07, 2010, 07:54:14 AM »
What I really should say is it drinks like a session beer and you may not remember you had that last pint.  ;D A IIPA should be very approachable and quaffable, not a fireplace sipper like a barley wine.
I like this comment

But you are right Keith, an IIPA is about the hops and should be very approachable and quaffable.

Fred
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Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline alikocho

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Re: Oaked IIPA
« Reply #11 on: June 07, 2010, 08:08:54 AM »
I'd go with chips (not least as I can't get cubes in the UK), but you do need to keep tasting as if left too long they can impart an overly harsh flavor.
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Offline kylekohlmorgen

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Re: Oaked IIPA
« Reply #12 on: June 08, 2010, 10:19:08 AM »
I'd go with chips (not least as I can't get cubes in the UK), but you do need to keep tasting as if left too long they can impart an overly harsh flavor.

Agreed... you can easily get too much oak in IPAs and IIPAs if you're not careful.

For the malt bill - if you want to lighten it up without sacrificing balance and malt presence, check clone recipes of Stone's Ruination and arrogant bastard. Arrogant holds up really nicely to the good amount of oak character they add to it.
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Offline smithy222

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Re: Oaked IIPA
« Reply #13 on: June 09, 2010, 07:43:07 AM »
I'd go with chips (not least as I can't get cubes in the UK), but you do need to keep tasting as if left too long they can impart an overly harsh flavor.

Agreed... you can easily get too much oak in IPAs and IIPAs if you're not careful.

For the malt bill - if you want to lighten it up without sacrificing balance and malt presence, check clone recipes of Stone's Ruination and arrogant bastard. Arrogant holds up really nicely to the good amount of oak character they add to it.

Not sure how I will tweek the malt bill yet. I definetly want  a good malt character while keeping the hops in the forefront. Guess I'm not in any rush as I will probly wait till the weather starts to cool to get this one going.

Offline richardt

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Re: Oaked IIPA
« Reply #14 on: June 09, 2010, 10:34:48 AM »
I like the malt bill, actually.  I don't think the Munich is too high, and the crystal should remain at 1 lb.  Try it and see.  It is tricky, but you want some malt structure to balance the hops.

I probably wouldn't dry hop the Chinook.  (I'd replace with equal amts of Simcoe and Cascade).  Maybe move the Chinook to the 60 minute addition, instead of dry hopping.  Otherwise, it just looks awesome.  I think you'll love the flavor and aroma--I really do.