Another IPA recipe to critique

Discussion in 'Homebrewing' started by BigAB, May 10, 2012.

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  1. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “Even with a firmly hop-forward beer I believe that yeast should definitely not be an afterthought.” If afterthought = secondary to you then we do indeed disagree on this particular case. Yeast selection can be very important and even critical for particular beer styles but with the hopping schedules you are discussing this is not the case.

    I have brewed with more different yeast types then I can count. No yeast will expose/hide hop flavor/aroma with the hopping schedules you are proposing. No yeast will yield you a ‘balanced’ beer whereby you will be able to perceive malt flavors like “bready”.

    At the end of the day this is your beer so you should brew it the way you want. In this particular case you can not have your cake and eat it too. I hope that whatever you decide to do you will be satisfied with your beer.

    Cheers!
     
    #21 JackHorzempa, May 14, 2012
  2. BigAB

    BigAB Initiate (0) Aug 4, 2008 Iowa

    Ok, so I've made some adjustments and I have my grain and hops bills set and ready:

    MALT
    4.6lbs Thomas Fawcett Pearl Malt
    2 lbs Castle Pale Malt
    1lbs Weyermann Munich Malt (8 L)
    4oz Weyermann CaraHell Malt
    4oz Weyermann Melanoidin Malt
    Single infusion mash at 152 for 90 min (~1.55 quarts water:lbs grain)...more on this in a bit. Batch sparge at 169 for 25 min.

    HOPS
    60min .85 oz Centennial (9.7% AA)
    15min 0.5 oz Amarillo (9.3% AA)
    10min 0.5 oz Centennial
    0min 0.5 oz Amarillo
    0min 0.25 oz Centennial

    YEAST
    Fresh (1.5 weeks old) WLP007 with a 1 L stir-plated starter (a bit huge, but safe IMO).

    The biggest question I have here is about the mash schedule. Ideally I'd do a single-infusion mash at 152, but I'm worried about my diastatic power (Pearl is a bit on the low side of a base malt), hence the addition of some Pale malt. I'm thinking that if may be safer, enzymatically speaking, to lower my sacch rest to 149-150 for 60 minutes, and then raise to 160 for 30+ for a nice dextrin rest to finish up. Step-mashes aren't an issue to me, but I just wanted to see if anyone had any thoughts on achieving full-enzymatic conversion - besides the always sage advice of waiting longer (which is always a last resort).
     
    #22 BigAB, May 24, 2012
  3. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    If you're worried about conversion, but want a certain temperature, then tighten up your water to grist ratio. Also, don't be afraid to do an iodine test, you can always let it go longer.
     
    #23 MrOH, May 24, 2012
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    That grain bill should convert fine at any reasonable single infusion temp.
     
    #24 VikeMan, May 24, 2012
  5. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I am sorry but I have limited experience using Wyeast products. I prefer White Labs. (Don't ask me why it's just me.) If you like your hop bill go for it. Brew what you like to drink. Take care.
     
    #25 premierpro, May 24, 2012
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