session IPA help

Discussion in 'Homebrewing' started by Robtobfest, Apr 26, 2015.

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  1. Robtobfest

    Robtobfest Initiate (0) Oct 21, 2009 Connecticut

    Going to New Hampshire camping in june. Gonna have a brew day with my non brewing buddies that I'm going with and keg the beer for the trip. They are pumped so really wanna nail this one. Looking for opinions on the recipe and process. Thanks guys!
    11 Gallons
    OG 1.044
    SRM 5.8
    IBU 60 ish
    Mash @ 154 60 min

    Grist .
    Maris Otter 42.9%
    2 Row 32.2%
    RED Wheat 10.7%
    Vienna 8%
    Rye Malt 4%
    Crystal 80 - 2.1%

    Hop BIll.

    All hops added at hopstand flameout
    2.5 oz Colombus
    2.0 oz Amarillo
    1.8 oz Citra
    1.5 oz Mosaic
    Dry Hop

    5 Oz Galaxy
    3 oz Citra
    2 oz Colombus
    Not sure what yeast to use.
    Thanks!
     
    #1 Robtobfest, Apr 26, 2015
  2. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Nothing jumps out at me with the recipe. 001/1056 are typical yeasts
     
    #2 scurvy311, Apr 26, 2015
    Eriktheipaman likes this.
  3. prock180

    prock180 Initiate (0) Mar 9, 2013 Arizona

    Wow I'm sure it will smell amazing. I personally would add a small amount of your colombus during the boil for bitterness. Cheers.
     
    #3 prock180, Apr 26, 2015
    MrOH likes this.
  4. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Seems very busy, hop variety-wise. Also lost is like a lot of dry hop.
    Also busy grain-wise. The Vienna will in all likelihood be lost.
     
    #4 pweis909, Apr 26, 2015
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  5. Mag00n

    Mag00n Initiate (0) Nov 21, 2008 New York

    My thoughts exactly
     
    #5 Mag00n, Apr 26, 2015
  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Sorry, my smart phone isn't that smart.

    In addition to my thought on Vienna, I don't see the need for wheat and rye.
     
    #6 pweis909, Apr 26, 2015
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I say add one more malt for a lucky 7 and put some hops in the boil instead of all of them at flame out.

    What temperature are you steeping at and for how long? I'm wondering how you are getting 60ibu.
     
    #7 Brew_Betty, Apr 26, 2015
  8. Robtobfest

    Robtobfest Initiate (0) Oct 21, 2009 Connecticut

    Beer smith is saying 60 ibu on a 30 min steep. Not sure how to enter the temp in there on the mobile version , but I was going to chill to 180 then steep. Any thoughts on that? Also, thanks for the input On the grains, maybe I'll just nix the rye and vienna And up the maris. was going on some tips from mad fermentationist who reccommended a complex bill including some rye to add perceived body.
     
    #8 Robtobfest, Apr 26, 2015
  9. VikeMan

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

    BrewCipher gives 51 IBUs for Leaf and 58 IBUs for pellet, assuming 30 minute steep at 180F.
     
    #9 VikeMan, Apr 26, 2015
  10. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The Beersmith hop steep calculation is based on 194F and it uses a 50% utilization for that temperature. The factor is adjustable in the tools menu. Brewcipher makes it easier to determine your hop steep ibu based on steep temperature. The two programs will give different values at the same temperature.

    Regardless of ibu calculations or their source, I've found that semi-chilled hop steeps don't really provide as much bitterness as the calculations suggest, but they do provide some nice hoppy flavor. This is why I suggested you put some hops in the boil. If you want to minimize bitterness, then proceed with your original hop plan. A 60ibu hop steep tastes like 30ibu to me.
     
    #10 Brew_Betty, Apr 26, 2015
  11. Robtobfest

    Robtobfest Initiate (0) Oct 21, 2009 Connecticut

    May even lower the ibu ...I'd like to get to 50 or so . Thanks for the heads up on what brewcipher is telling u. I've also heard to use a lower attenuating yeast but not sure which strain would be.
     
    #11 Robtobfest, Apr 26, 2015
  12. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    Rye? I love rye, but the husband - not a huge fan. Is everyone going camping with you a fan of rye? (have you actually observed each and every one of them ordering a rye beer in a bar?) I know it's not a lot, but, for those who don't like it, it's noticeable.
     
    #12 Reneejane, Apr 26, 2015
  13. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    (and what's with the trend of everyone and their brother on beer advocate putting wheat in IPA's? I have a few recipes from commercial brewers and haven't seen that. I leave the forums on this site for long whiles and come back and things are always different. What's the particular advantage of wheat malt in an IPA?

    I just made a zombie dust session ipa clone, and the malt bill was nearly all 2 row pale (briess), some cara foam, some munich, some melanoidin.
     
    #13 Reneejane, Apr 26, 2015
  14. Robtobfest

    Robtobfest Initiate (0) Oct 21, 2009 Connecticut

    I've used wheat in the few ipas I've brewed. I love the head retention and mouth feel it gives. I also like the hazyness. I know its not gonna win a competition but I like my ipas that way.
     
    #14 Robtobfest, Apr 27, 2015
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