American IPA Recipe Question

Overall this looks like a tasty recipe.

A few comments:

I really don’t think you will notice the EKG at the end of boil addition. EKG is a very, very subtle hop as compared to American aroma hops. Adding that 1 ounce won’t do any ‘harm’ but you really won’t notice it either.

I have homebrewed with 1469 in making Bitter Ales several times. That yeast produces a very nice ester profile when fermented warm (e.g., 70° F). Most folks use a neutral yeast (e.g., California Ale yeast) when making American style IPAs. I would not discourage you from using 1469 but I just wanted to ‘warn’ you that this yeast is not a neutral strain.

Good luck with your IPA!

Cheers!

 

Why are you adding the touch of roast barley? Assuming you want a little caramel sweetness, I like the mix of the two caramel malts.


I would not bother with the EKG or the Amarillo along with the Mosaic and Centennial. Any reason you are not using the Mosaic and Centennial at 0 min? I would consider using a mix of all three at 15, 5, 0 mins if you want to use all 3 in the same beer.

If you want to play with hop combos, Mosaic and Centennial then Mosaic and Amarillo would be a good potential contrast. You could also try Centennial and Amarillo without the Mosaic.

 

I agree -- rethink the EKG and the 1469. I won't make any other hop recommendations, since your plan is to change it up on subsequent batches. I assume the .1 oz of roast barley is for color (do I win?). Other than that, I think this looks good.

 

If you like 1469, I think you will like it with an IPA. I have a 1469 IPA dry hopping now. It's common for people to default to neutral Amercan yeasts for IPAs, but I sometimes use less neutral yeasts for IPAs and usually like the results. The other non-American yeasts I like for IPAs are Scottish ale (1728) and Thames Valley (1275). For Belgian IPAs, I like Ardennes (3522) and Duvel (1388). All are fermented in the low-mid 60s to keep the esters relatively low.

 

I really enjoy Wyeast 1450 for IPA/IIPAs. A consideration for the future.

I would also leave out the EKG. And finally, for insperation, perhaps consider looking at the homegrown IPA recipe.

 

1469 will most definitely ‘work’. It just will create a different character than if a neutral yeast like California Ale yeast was used. It is entirely possible that you would prefer an American style IPA brewed with 1469 vs. a neutral yeast strain.

Cheers!

 

Other than Simcoe and Chinook, you are already using the best hops for an American IPA (IMHO)...why not tweak the yeast on the next 3 batches? Looks good...cheers

 

A FG of 1.023 is a mite high for an American IPA, I would attempt to lower about ten points. Easy to substitute some sugar for grain . . . give the hops less competition for dominance.

As stated, EKG is a pipsqueak on the playground . . . will be seriously bullied by the American hops. I like the mix of three high aroma hops. You might consider shifting a little more to FO and maybe mixing up the DH.

You listed a sparge of 180 . . . is that a typo?

 

1.023 is pretty sweet for an IPA. Maybe that's how you like it? My IPA with 1469 finished at 1.010 which is right where I like it. I used about 10% sugar to get that low.

 

FG estimates...are just that...estimates. With that minimal amount of crystal, I'm sure it will finish lower even without the substituted sugar...if it doesn't then using a more attenuative yeast is also a good idea as others have said.

 

My personal experiences with 1469 is that it is highly attenuative yeast. I actually add more crystal malt then 'normal' for my Bitter Ales to 'compensate' for 1469.

Absolutely no need for sugar here.

Cheers!