IPA Recipe Thoughts

Discussion in 'Homebrewing' started by inkman15, Jun 2, 2016.

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  1. inkman15

    inkman15 Zealot (614) Oct 28, 2013 New Jersey
    Trader

    Thinking of brewing this recipe sometime in the next week or so. My last two IPAs had a grain bill using Munich and Vienna. They were good but not really what I was hoping for. As a lot of people are, I'm targeting the "Northeast" style and this will be my first time using oats and flaked barley.

    What do you guys think about my recipe and hop schedule? Would mash low (probably 148-150) and use US-05, fermenting in the low 60's.

    11 lbs 2 Row
    .75 lbs White Wheat
    .50 lbs Flaked Oats
    .25 lbs Carapils/Dextrine
    .25 lbs Flaked Barley

    .75oz Warrior (First Wort)
    .50oz Citra (10 min)
    .50oz Mosaic (10 min)
    .50oz Simcoe (10 min)
    .50oz Apollo (5 min)
    1oz Citra (hopstand/whirlpool)
    1oz Mosaic (hopstand/whirlpool)
    1oz Simcoe (hopstand/whirlpool)

    2oz Mosaic (dry hop - 7 days)
    3oz Citra (dry hop - 7 days)

    Any thoughts appreciated. Still getting a grasp of how to layer hop flavors.
     
    #1 inkman15, Jun 2, 2016
  2. checktherhyme

    checktherhyme Savant (1,036) Apr 8, 2008 Washington

    This looks great to me. You could add a little more flaked oats and barley if you want a hazy beer or thicker mouthfeel. Otherwise I say go for it. You could also reserve the 10 minute hops for Flameout, but it's all personal preference. As it is, you are going to make a really good beer here.
     
    #2 checktherhyme, Jun 2, 2016
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  3. drink1121

    drink1121 Initiate (0) Mar 23, 2009 California

    I would change to more of a fruitier yeast and you could up the adjuncts a bit. what is the OG and IBU projection?
     
    #3 drink1121, Jun 2, 2016
  4. inkman15

    inkman15 Zealot (614) Oct 28, 2013 New Jersey
    Trader

    Thanks for the replies. @drink1121 did you mean the flaked barley and oats by "adjuncts"? If so, yeah, I could up them a little bit.

    Right now the numbers are coming out to:

    OG: 1.067
    IBU: 67
    SRM: 4.2
    ABV: 6.8%
     
    #4 inkman15, Jun 2, 2016
  5. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    I would recommend a yeast that throws some subtle fruit ester & also research a bit dry hop methods and yeast biotransformation. Also, CaCl use in your brewing water.
     
    #5 hoptualBrew, Jun 2, 2016
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  6. drink1121

    drink1121 Initiate (0) Mar 23, 2009 California

    yeah, thats what I was referring to.
     
    #6 drink1121, Jun 2, 2016
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  7. Doomsayer52

    Doomsayer52 Initiate (0) Nov 29, 2014 California

    If you are going for a "NE" style IPA I would switch your yeast to something a little more vibrant. Go with London III, Gigayeast Vermont (Conan? I believe), or even WLP644. These yeasts will play on your hop bill very well.
     
    #7 Doomsayer52, Jun 2, 2016
  8. inkman15

    inkman15 Zealot (614) Oct 28, 2013 New Jersey
    Trader

    Thanks @Doomsayer52 - I was actually just looking up London III. Think I will give that a shot.
     
    #8 inkman15, Jun 2, 2016
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  9. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Loneon III will give you a softer hop presence with fruity esters, chico will give you less esters, and more hop presence.
     
    #9 SFACRKnight, Jun 3, 2016
  10. MrOH

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

    If you are looking for a NEIPA, I would say change the yeast, up the body-building grains (my attempt at a WC/NE hybrid was 20% flaked wheat 5% flaked oats), drop the bittering charge and up late hops.
     
    #10 MrOH, Jun 3, 2016
  11. inkman15

    inkman15 Zealot (614) Oct 28, 2013 New Jersey
    Trader

    Drop the bittering charge entirely? I still want some balance and 67 IBU isn't too extreme especially with most of it coming from FWH. I guess I would consider dropping to .5oz.
     
    #11 inkman15, Jun 3, 2016
  12. inkman15

    inkman15 Zealot (614) Oct 28, 2013 New Jersey
    Trader

    @SFACRKnight - have you brewed successful IPAs with London III? Granted that US-05 is a "cleaner" yeast as far as esters go (hard to beat it for that), but will London III still not overwhelm the dry hopping?
     
    #12 inkman15, Jun 3, 2016
  13. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I have used the two yeasts side by side in the same beer as a split batch. The 1056 beer has a more aggressive hop presence with more bitterness and a raw nose-in-the-bag hop essence. The 1318 beer clearly had a less aggressive bitterness, a softer mouthfeel, and a more muted hop presence overall in comparison. Don't get me wrong, it was still hoppy, but it was more approachable overall with more frutiness coming through and less bitterness. Most people prefer the 1318 beer. Its a bit more complex overall while still being balanced and approachable.
     
    #13 SFACRKnight, Jun 3, 2016
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