Author Topic: 559 Session IPA Batch Code #01  (Read 1108 times)

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
559 Session IPA Batch Code #01
« on: May 17, 2016, 04:47:21 PM »
Hello all  :)

Ok my 1st  Session IPA recipe attempt:

what do you guys think, or am I  like get the heck outa here dude ..LOL

Yeast: between WLP002 or Wyeast Dennys FaV 50...MASSHED AT 154/155F

I skipped the oats for body as ive read  pro's and con's for it... what do you brewers think?

I made the crystals a tad complex .. Belgian caraviene  with american 40

I wanted to use .5lb of  UK crystal 45L and Caramalt .25lb which I might but  Id have to online order it.. :(



Method: All Grain
Style: American IPA Session   
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Boil Gravity: 1.041 (recipe based estimate)
Original Gravity: 1.055
Final Gravity: 1.019
ABV (standard): 4.75%
IBU (tinseth): 54.07
SRM (morey): 7.49

BU/GU ratio 0.98

Fermentables
Amount:            Bill %
8.5lb   United Kingdom - Golden Promise   82.4%
1lb   German - Munich Light      6L   9.7%
0.3125lb   Belgian - CaraVienne   20L   3%
0.5lb   American - Caramel / Crystal 40L   4.8%
10.31 lb   Total
           
Hops
Amount   Variety   Type   AA   Use   Time   IBU
0.5 oz   Bravo   Pellet   15.5   First Wort       17.57
1 oz   Centennial   Pellet   9   Whirlpool at 170 °F   20 min   12.26
1 oz   Mosaic   Pellet   8.9   Whirlpool at 170 °F   20 min   12.12
1 oz   Amarillo   Pellet   8.9   Whirlpool at 170 °F   20 min   12.12

DRY HOP:
1 oz   Amarillo   Pellet   8.9   Dry Hop   7 days   
1 oz   Mosaic   Pellet   8.9   Dry Hop   7 days   
1 oz   Centennial   Pellet   9   Dry Hop   7 days
   
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Online gman23

  • Official Poobah of No Life.
  • *
  • Posts: 3519
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #1 on: May 17, 2016, 05:50:59 PM »
I don't use either of those yeasts however I would think that you will get more than 65% attenuation when mashing at those temps. I would do some combination of bumping up the mash temp considerably, adding more unfermentables, or shooting for a lower OG so that your ABV doesn't get higher than expected. I think you are going to want to have an OG below 1.050. Remember this is basically just a low gravity APA with IPA hop profile.
« Last Edit: May 17, 2016, 06:08:00 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline lyagooshka

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #2 on: May 17, 2016, 06:13:23 PM »
Hello there,

I too am trying a Session right now.
My recipe is way more basic.

I think you are a little over grained.
I used 8# total (6# 2-row; 1# Vienna; 0.5# C60; 0.5# GNO).
60 minutes at 160, then sparge with 170 (did it twice).

I wanted a bit "lighter" hop flavor (more citrusy than bitter).
I did Columbus 1 Oz at 15 min.; Cascade 2 Oz at 5 min and dry hop with 2 Oz Cascade 8 days in.
Used a Unit Whirlfloc at 10 min. and 5 Tsp Yeast Nutrient also at 10 min. (stuff said 1 Tsp. per gallon).

Got an actual original gravity of 1.040
More or less on the money.

For yeast, I decided White Labs WLP001 California Ale Yeast or Wyeast 1056 America Ale Yeast.
My place didn't have the White, so Wyeast it was.

Only weird part is the SRM looks above 20, almost a Brown Ale.
Not sure how/why.
Should have been around 6.

Will probably keg it this weekend.

Let us know how it turns out.

I'll do the same.

Cheers!

Alex
« Last Edit: May 18, 2016, 02:45:16 PM by lyagooshka »
CHEERS!!!

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #3 on: May 17, 2016, 06:23:10 PM »
Hello there,

I too am trying a Session right now.
My recipe is way more basic.

I think you are a little over grained.
I used 8# total (6# 2-row; 1# Vienna; 0.5# C60; 0.5# GNO).
60 minutes at 160, then sparge with 170 (did it twice).

I wanted a bit "lighter" hop flavor (more citrusy than bitter).
I did Columbus 1 Oz at 15 min.; Cascade 2 Oz at 5 min and dry hop with 2 Oz Cascade 8 days in.
Used a Unit Whirlfloc at 10 min. and 5 Tsp Yeast Nutrient also at 10 min. (stuff said 1 Tsp. per gallon).

Got an actual final gravity of 1.040
More or less on the money.

For yeast, I decided White Labs WLP001 California Ale Yeast or Wyeast 1056 America Ale Yeast.
My place didn't have the White, so Wyeast it was.

Only weird part is the SRM looks above 20, almost a Brown Ale.
Not sure how/why.
Should have been around 6.

Will probably keg it this weekend.

Let us know how it turns out.

I'll do the same.

Cheers!

Alex


Alex,

Your right looks a bit complex.. I had gut feeling I needed to simplify it. 

I went against my gut because I keep reading how session  IPAS tend to be watery and lifeless.. so I looked at other sessions and they have like 5 to 6 grains oats, barley, etc.......  But as you mentioned earlier which I agree as well . Need to simplify... let the base malt and the hops do the work!  :)

I want more Citrusy and juicy rather than bitter and dry.. Im going to drop the Fisrts wort hop and just do a 15 min 1 oz addition for flavor and some bitter

Question you dont do whirl-pooling?



JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #4 on: May 17, 2016, 06:24:57 PM »
I don't use either of those yeasts however I would think that you will get more than 65% attenuation when mashing at those temps. I would do some combination of bumping up the mash temp considerably, adding more unfermentables, or shooting for a lower OG so that your ABV doesn't get higher than expected. I think you are going to want to have an OG below 1.050. Remember this is basically just a low gravity APA with IPA hop profile.

goschman,

Great advice , Going to revise.  Ill repost in a bit   round 2..LOL

JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline lyagooshka

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #5 on: May 17, 2016, 06:28:20 PM »
Question you dont do whirl-pooling?

Not really, though I should.
CHEERS!!!

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #6 on: May 17, 2016, 06:32:23 PM »
Question you dont do whirl-pooling?

Not really, though I should.
I'm going to revise and repost

Yea I'm new to IPAs and APAs

How would you change the Hop schedule I have to be more citrusy as you said but keep the whirlpooling?

Sent from my Nexus 6 using Tapatalk

JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Online gman23

  • Official Poobah of No Life.
  • *
  • Posts: 3519
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #7 on: May 17, 2016, 06:37:50 PM »
Question you dont do whirl-pooling?

Not really, though I should.
I'm going to revise and repost

Yea I'm new to IPAs and APAs

How would you change the Hop schedule I have to be more citrusy as you said but keep the whirlpooling?

Sent from my Nexus 6 using Tapatalk

Negate any IBUs contributed from a 170F whirlpool. You will not get 36 IBUs from the whirlpool additions you have listed. I did this once and it ruined my beer. Get all of your IBUs from your bittering hops if you are not doing any other additions during the boil.   
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #8 on: May 17, 2016, 06:41:28 PM »
Question you dont do whirl-pooling?

Not really, though I should.
I'm going to revise and repost

Yea I'm new to IPAs and APAs

How would you change the Hop schedule I have to be more citrusy as you said but keep the whirlpooling?

Sent from my Nexus 6 using Tapatalk

Negate any IBUs contributed from a 170F whirlpool. You will not get 36 IBUs from the whirlpool additions you have listed. I did this once and it ruined my beer. Get all of your IBUs from your bittering hops if you are not doing any other additions during the boil.

thanks Godshman..

I have wondered about that???..  when I add whirlpool hops it bumbs up my Total IBUS  but is it truly adding to actually Bittering?  Will follow your advice and keep the first wort hop or should I move that to 20 mins or 15 mins or move to 60 mins?





JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #9 on: May 17, 2016, 06:46:27 PM »
Negate any IBUs contributed from a 170F whirlpool. You will not get 36 IBUs from the whirlpool additions you have listed. I did this once and it ruined my beer. Get all of your IBUs from your bittering hops if you are not doing any other additions during the boil.   


This ^^
Jon H.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19924
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: 559 Session IPA Batch Code #01
« Reply #10 on: May 17, 2016, 06:48:27 PM »
I don't use either of those yeasts however I would think that you will get more than 65% attenuation when mashing at those temps. I would do some combination of bumping up the mash temp considerably, adding more unfermentables, or shooting for a lower OG so that your ABV doesn't get higher than expected. I think you are going to want to have an OG below 1.050. Remember this is basically just a low gravity APA with IPA hop profile.

Those temps aren't that high.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Online gman23

  • Official Poobah of No Life.
  • *
  • Posts: 3519
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #11 on: May 17, 2016, 07:57:27 PM »
I don't use either of those yeasts however I would think that you will get more than 65% attenuation when mashing at those temps. I would do some combination of bumping up the mash temp considerably, adding more unfermentables, or shooting for a lower OG so that your ABV doesn't get higher than expected. I think you are going to want to have an OG below 1.050. Remember this is basically just a low gravity APA with IPA hop profile.

Those temps aren't that high.

Nope. They are pretty average.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline MJK

  • Cellarman
  • **
  • Posts: 35
    • View Profile
Re: 559 Session IPA Batch Code #01
« Reply #12 on: May 18, 2016, 12:41:14 AM »
hi 2brew,
If you actually want bittering post boil, you would need to be above 180 to isomerize alpha acids. Calculating the IBU from this may be a bit of a stretch. (25-50% of the normal %utilization). Goscham is correct. Negatory on the IBU calcs at 170.

have fun