Author Topic: American IPA recipe  (Read 1006 times)

Offline chezteth

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American IPA recipe
« on: November 15, 2015, 09:41:05 PM »
Hey all,
  Wondering what you think of this recipe. I realized I didn't have the ingredients I would normally use for an IPA. Thus, I had to improvise a bit. Also, I have never used Waimea hops.

10 gal batch

67% Muntons Maris Otter
30% Weyermann Pilsen
3% Briess Bonlander Munich
2oz Magnum 60min
2 oz Chinook 15min
0.5 oz Waimea 15min
0.5 oz Amarillo 15min
1 oz Chinook 1min
1.5 oz Waimea 1min
1.5 oz Amarillo 1min
2 oz Chinook dry hop
1 oz Waimea dry hop
1 oz Amarillo dry hop
US-05 yeast

Cheers,
Brandon

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Offline denny

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Re: American IPA recipe
« Reply #1 on: November 15, 2015, 10:37:05 PM »
Not a fan of MO for American styles.  Just a personal preference.
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Offline chezteth

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Re: American IPA recipe
« Reply #2 on: November 15, 2015, 11:35:35 PM »
Yeah, I hear ya. It's what I had in my stash. I was at Northern Brewer in Milwaukee yesterday and could have picked up some ingredients but thought I had some American pale malt. Guess I was wrong

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Offline klickitat jim

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Re: American IPA recipe
« Reply #3 on: November 15, 2015, 11:52:52 PM »
My latest greatest APA is 70% Golden Promise 30% Best Malz light Munich. No crystal.  Moderate bittering at 60, everything else in whirlpool. Good ol 1056. Love it!

Offline chezteth

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Re: American IPA recipe
« Reply #4 on: November 16, 2015, 12:13:14 AM »
Sounds tasty, Jim! I use US-05 quite a bit. It's so easy to use. I just took a sample of the wort after I transferred it to the fermenter. OG is 1.068.It tastes pretty good. Now to see how it tastes after fermentation.

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Offline troybinso

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Re: American IPA recipe
« Reply #5 on: November 16, 2015, 12:32:00 AM »
Not a fan of MO for American styles.  Just a personal preference.

I agree with this for an IPA, but I don't mind it for beers that aren't as heavily hopped.

Offline chezteth

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Re: American IPA recipe
« Reply #6 on: November 16, 2015, 01:35:36 AM »
I only had 7.8kg of Maris Otter. That's why I added the pilsen malt. Incidentally, the pilsen malt is the only other base malt I had in the house. I hope it helps balance it out.

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Offline lenphallock

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Re: American IPA recipe
« Reply #7 on: November 16, 2015, 07:26:06 PM »
A nice mixture of MO or English pale with American pale with just a little bit of Pilsen malt is a go to IPA base malt mixture for many breweries...


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Offline muzak

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Re: American IPA recipe
« Reply #8 on: November 16, 2015, 09:21:39 PM »
My latest greatest APA is 70% Golden Promise 30% Best Malz light Munich. No crystal.  Moderate bittering at 60, everything else in whirlpool. Good ol 1056. Love it!

I've gotta say, I'm liking this shift towards omitting Crystal/Caramel malts from APA/IPA grain bills.

I tried 40% Maris Otter, 40% Pale 2-Row, and 20% Munich 10L on my last APA, and it was very nice.
John L.
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Planning: Simcoe SMaSH
Bubbling:
Drinking: Saison, Amber Ale, APA, American Strong Ale

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Re: American IPA recipe
« Reply #9 on: November 17, 2015, 12:58:00 AM »
Sometimes all the complexity you need comes from mixing base malts.

Offline chezteth

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Re: American IPA recipe
« Reply #10 on: November 17, 2015, 07:31:23 PM »
Good points on the blending base malts. I also like the idea of omitting crystal malt from American IPA/APA.

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Offline denny

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Re: American IPA recipe
« Reply #11 on: November 17, 2015, 08:23:59 PM »
Good points on the blending base malts. I also like the idea of omitting crystal malt from American IPA/APA.

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OTOH, I wouldn't think of brewing an APA/AIPA without some sort of crystal in some amount.
Life begins at 60.....1.060, that is!

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Offline blatz

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Re: American IPA recipe
« Reply #12 on: November 17, 2015, 08:28:37 PM »
Good points on the blending base malts. I also like the idea of omitting crystal malt from American IPA/APA.

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OTOH, I wouldn't think of brewing an APA/AIPA without some sort of crystal in some amount.

+1!
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Offline HoosierBrew

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Re: American IPA recipe
« Reply #13 on: November 17, 2015, 08:31:23 PM »
Good points on the blending base malts. I also like the idea of omitting crystal malt from American IPA/APA.

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OTOH, I wouldn't think of brewing an APA/AIPA without some sort of crystal in some amount.

+1!


+2.  I use less than I used to, but I want a little in APA/IPA.  Crystal doesn't have to = sweetness. Enough gypsum will dry out a beer nicely.
Jon H.

Offline chezteth

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Re: American IPA recipe
« Reply #14 on: November 17, 2015, 09:55:43 PM »
I guess I'll find out how this recipe turns out without crystal malt in it. All my previous American IPA recipes have had some. Although I also have reduced the amount of crystal malt over the years.

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