IPA Recipe w/ Concord Grapes

Discussion in 'Homebrewing' started by MCDForm, Aug 27, 2015.

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  1. MCDForm

    MCDForm Initiate (0) Oct 13, 2010 California

    I have a shit ton of concord grapes this year in my backyard and I'm looking to brew an IPA with them but need some help with the recipe, especially the hops. This is my friends idea since I have nothing but bad luck with IPAs. He loves the popular hops right like citra and mosaic but I'm thinking they might not be the best together to get some grape flavor.

    Here's what I have so far:
    50% = 2-Row
    40% = Pilsner
    10% = Golden Promise
    Any need for Munich/Crystal? I tend to like the lighter color IPAs.

    Abv ~ 6.5 to 7%. Super dry (the pils should add some perceived sweetness).
    Mash = 148

    Hops (Needs lots of help)
    Warrior - 60 minutes about 40 IBU
    Other Hops - at 20 minutes and less for the next 20 IBUs
    Dry Hop?

    I'm thinking of somewhere between 1 to 1.5 lbs per gallon of grapes, no peels and crushed in primary. Anyone have any other ideas on this?

    Thanks
     
  2. MrOH

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

    I'd say go with Cascade. When used in large amounts, the grapefruity flavor reminds me of why its called "grape"fruit.
    So far as your maltbill, I think some lighter caramel malt would work well to keep the grapes from drying out the beer too much.
     
  3. aobrehm

    aobrehm Initiate (0) Jun 18, 2015 Oregon

    This strikes me as a risky venture that I don't think I would pursue. Personally, I can't imagine the flavor of concord grapes going well in any IPA. Before brewing, consider adding some concord grape juice to a commercial IPA and see if you like it.

    Alternatively, something simple like a blonde or cream ale might make a better backdrop for concord grapes. I would also try a Belgian style with concord grapes before adding them to an IPA.

    That said, if you're completely set on brewing a concord grape IPA, here are some thoughts about hops. I have heard some people describe Nelson Sauvin as having grape-like characters (though it's more of a white wine type grape). Brewer's Gold might also be a nice fit, as it is often described as raisins or black currants.

    I also wouldn't use pilsner malt in an IPA. The grain bill for many IPAs is very simple, with the vast majority coming from some form of 2-row pale base malt. Some golden promise, Munich, and crystal would all be fine, but pils seems out of place.

    1-1.5 lbs of grape per gallon of wort seems about right. Just be prepared for how strong and distinctive that concord grape flavor is.
     
    Lukass likes this.
  4. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    I've been playing around with hops and fruit for a bit. It can work, but the balance can be tricky. I'd think that something like a hoppy red would be a better vehicle, with more maltiness to play with the grapes. I'd go light on the grapes, no more than .5 lbs/gallon. You'll certainly need some dry hops if you want it to read as an IPA.

    IPA is about using enough high quality hops (I start at 8 oz in 5 gallons between flame-out and dry hoppings), and serving the beer as fresh as possible (with limited oxygen exposure). I didn't have great luck until I started kegging.

    Because they grow in clusters? (according to Wikipedia)
     
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  5. MrOH

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

    Cool. Learn something new everyday. I do think that beers that use a lot of cascade have a scuppernong or catawba grape flavor, but that may just be a mental association, though.
     
  6. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    I would either increase the GP to 100% or drop it all together, don't see any point in 10% GP. GP has the "sweetness" you seem to be looking for, no need for Munich or Caramel malts.

    I don't think I would like grapes in my IPA, so I can't offer any advice there.
     
  7. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    I would just add the grape must from the crushed grapes. Blend it with the beer during fermentation. A good example of a beer working in unison with grapes:

    http://www.beeradvocate.com/beer/profile/64/66507/

    That being said, an IPA probably isn't a good choice for this. I would keep the same hop profile that you have, but ferment it with a saison yeast. It could be an interesting brew.
     
  8. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    i'd be another one that says grapes and IPA aren't quite in sync in my mind for a collaboration brew...but that's not to say a talented brewer could probably pull it off. Also I have had IPAs that have a grape-like aroma, but i usually associate that with IPAs that have been on the shelf too long.
    Heck concord is hard enough to make a drinkable wine from...let along adding to a beer. So somethings to keep in mind about concord is it's a high acid, low sugar grape and generally winemakers have to add lots of sugar to get it up to the standard European varietals. Also if you let the grape skin sit in primary, you're going to get a decent amount of tannin (& color) extraction so I wouldn't use the levels you're suggesting.
    Either way, I'd more lean towards a belgian style beer (like a dubbel) if you go ahead with this...

    Edit: just noticed OldSock already mentioned the amount of grape per gallon. I would listen to him if I were you.
     
  9. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Before you go too far with this brew, I suggest they you research a bit about wild yeast that might be clinging to these grapes. You could end up with a sour/infected beer that is worthless. I realize that you said that you won't use the skins, but....
     
  10. MCDForm

    MCDForm Initiate (0) Oct 13, 2010 California

    Thanks for the help everyone. It seems that grapes and IPA's are not super popular. We have a local brewery that has done it with success (Smog City Grape Ape) - http://www.beeradvocate.com/beer/profile/27922/99615/ but they haven't used Concord to the best of my knowledge. Maybe I'll brew an 8 gallon batch and just use grapes in 3 gallons for this year.

    I've brewed a dubbel and added Concord grapes (I'm telling I get tons) in secondary skins and all. The flavor was pretty good but too tannic.

    I've also grown up yeast taken from the grapes and brewed a double using that. Made of bunch of starters with different grapes and a pitched the best. Nice Belgian flavor, little bit high in the bubble gum.
     
    PapaGoose03 likes this.
  11. MrOH

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

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