The Averagely Perfect American IPA Project - The Recipes

Discussion in 'Homebrewing' started by VikeMan, Mar 10, 2013.

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  1. VikeMan

    VikeMan Poo-Bah (1,561) Jul 12, 2009 Pennsylvania

    For those not familiar, this post relates to this thread and the ensuing polls...
    http://beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.59552/

    Averagely Perfect American IPA Project Recipe 1: PELLET HOP version

    Targets:
    5 Gallons into Fermenter (5.18 gallons including trub prior to xfer to fermenter)
    Target ABV: 6.5%
    Target OG: 1.062
    Target FG: 1.012
    Mash Efficiency: 70%
    Apparent Attenuation: 81%
    Recommended Mash Temp: 151F
    Ferment at 66F
    64 IBUs (per Tinseth Calc)

    Grain Bill:
    Two-Row Brewer's Malt - 11.78 lbs
    Crystal 40 - 0.64 lbs
    Carapils - 0.38 lbs

    Hop Schedule:
    60 Minutes
    --Magnum, 14% AA, 0.11 oz
    15 Minutes
    --Simcoe, 13% AA, 0.5 oz
    --Centennial, 11.5% AA, 0.5 oz
    --Cascade, 5.9% AA, 0.5 oz
    10 Minutes
    --Simcoe, 13% AA, 0.5 oz
    --Centennial, 11.5% AA, 0.5 oz
    --Cascade, 5.9% AA, 0.5 oz
    5 Minutes
    --Simcoe, 13% AA, 0.75 oz
    --Centennial, 11.5% AA, 0.5 oz
    --Cascade, 5.9% AA, 0.5 oz
    Flameout/Whirlpool/Hopstand
    --Simcoe, 1.0 oz
    --Centennial, 0.75 oz
    --Cascade, 0.75 oz
    Dry Hop
    --Simcoe, 1.25 oz
    --Centennial, 1.0 oz
    --Cascade, 1.0 oz

    Yeast: Wyeast 1056/WLP001/US-05

    Extract with Steeped Grains Option:
    Steep the Crystal 40 for 30 minutes at 155F. Replace the Two Row Brewer's Malt and the Carapils with 6.8 lbs of Briess Golden Light DME, added at beginning of the boil. (The reason the DME replaces both the Two-Row and the Carapils is that the DME contains Carapils.)

    Notes:
    - This recipe is for 5 gallons of wort going into the fermenter. With such a massive hopload, absorption matters, and it affects a lot of things. Read on.
    - This version of the recipe assumes pellet hops, with a 10% bonus utilization due to pellet form, and a wort absorption of 3.2 ounces wort per ounce of hops. The Standard Tinseth formula assumes leaf hops (without the 10% bonus utilization.) If you will use pellets, but don't believe in the pellet bonus (or believe in a different bonus), adjust. YMMV.
    - I used my own boil off rate (in conjunction with hop wort absorption) to determine a starting wort volume, which impacts hop utilization. YMMV. Adjust as necessary. Use your software. You paid for it. If it's freeware, good luck!
    - Anything you change that relates to absorption will change the total fermentables you need to get out of your mash. So you may need to adjust the grain bill up/down.
    - If your hops have different Alpha Acid percentages, adjust as necessary.
    - This recipe assumes 70% Mash Efficiency, a little higher than BYO recipes (for example) assume, but probably closer to the average efficiency on this forum based on what I've seen over the years. YMMV. Adjust as necessary.

    --------------------------------------------
    --------------------------------------------

    Averagely Perfect American IPA Project Recipe 2: WHOLE LEAF Hop version

    Targets:
    5 Gallons into Fermenter (5.47 gallons including trub prior to xfer to fermenter)
    Target ABV: 6.5%
    Target OG: 1.062
    Target FG: 1.012
    Mash Efficiency: 70%
    Apparent Attenuation: 81%
    Recommended Mash Temp: 151F
    64 IBUs (per Tinseth Calc)

    Grain Bill:
    Two-Row Brewer's Malt - 12.42 lbs
    Crystal 40 - 0.675 lbs
    Carapils - 0.405 lbs

    Hop Schedule:
    60 Minutes
    --Magnum, 14% AA, 0.26 oz
    15 Minutes
    --Simcoe, 13% AA, 0.5 oz
    --Centennial, 11.5% AA, 0.5 oz
    --Cascade, 5.9% AA, 0.5 oz
    10 Minutes
    --Simcoe, 13% AA, 0.5 oz
    --Centennial, 11.5% AA, 0.5 oz
    --Cascade, 5.9% AA, 0.5 oz
    5 Minutes
    --Simcoe, 13% AA, 0.75 oz
    --Centennial, 11.5% AA, 0.5 oz
    --Cascade, 5.9% AA, 0.5 oz
    Flameout/Whirlpool/Hopstand
    --Simcoe, 1.0 oz
    --Centennial, 0.75 oz
    --Cascade, 0.75 oz
    Dry Hop
    --Simcoe, 1.25 oz
    --Centennial, 1.0 oz
    --Cascade, 1.0 oz

    Yeast: Wyeast 1056/WLP001/US-05

    Extract with Steeped Grains Option:
    Steep the Crystal 40 for 30 minutes at 155F. Replace the Two Row Brewer's Malt and the Carapils with 7.2 lbs of Briess Golden Light DME, added at beginning of the boil. (The reason the DME replaces both the Two-Row and the Carapils is that the DME contains Carapils.)

    Notes:
    - This recipe is for 5 gallons of wort going into the fermenter. With such a massive hopload, absorption matters, and it affects a lot of things. Read on.
    - This version of the recipe assumes whole leaf hops, with a wort absorption of 8 ounces wort per ounce of hops. YMMV. Adjust as necessary.
    - I used my own boil off rate (in conjunction with hop wort absorption) to determine a starting wort volume, which impacts hop utilization. YMMV. Adjust as necessary. Use your software. You paid for it. If it's freeware, good luck!
    - Anything you change that relates to absorption will change the total fermentables you need to get out of your mash. So you may need to adjust the grain bill up/down.
    - If your hops have different Alpha Acid percentages, adjust as necessary.
    - This recipe assumes 70% Mash Efficiency, a little higher than BYO recipes (for example) assume, but probably closer to the average efficiency on this forum based on what I've seen over the years. YMMV. Adjust as necessary.
     
  2. AlCaponeJunior

    AlCaponeJunior Poo-Bah (2,116) May 21, 2010 Texas

    Great job man!

    Lucky for me, since I've already brewed it, my recipe almost perfectly matches yours. :grinning:

    Except for the one substitution I made (bravo for magnum, due to "remembering error") :rolling_eyes:
     
  3. geneseohawk

    geneseohawk Initiate (0) Nov 4, 2008 Illinois

    how did it turn out?
     
  4. AlCaponeJunior

    AlCaponeJunior Poo-Bah (2,116) May 21, 2010 Texas

    Well, it's been in the fermenter for a whole day now. So we'll just wait and see. :stuck_out_tongue:
     
  5. samtallica

    samtallica Initiate (0) Jul 22, 2010 North Carolina

    Already ordered grain and have the hops on hand. Will probably be brewing on the 20th. Excited to share bottles.
     
    SABERG likes this.
  6. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    So am I the only guy priming with green apple?
     
    pweis909 likes this.
  7. AlCaponeJunior

    AlCaponeJunior Poo-Bah (2,116) May 21, 2010 Texas

    I voted for watermelon. Duh! :sunglasses:
     
    pweis909 likes this.
  8. pweis909

    pweis909 Poo-Bah (1,840) Aug 13, 2005 Wisconsin
    Society

    Don't expect to be brewing until the end of April. I'll have a chance to adjust based on the early buzz.
     
  9. good_gracious

    good_gracious Initiate (0) Aug 19, 2012 Maryland

    I should have asked this earlier, and perhaps it's self-evident, but what about length of time for dry hopping? Is this one of those system dependent / personal preference deals?
     
  10. VikeMan

    VikeMan Poo-Bah (1,561) Jul 12, 2009 Pennsylvania

    Yep. But personally I will probably dry hop for about 5 days.
     
  11. FATC1TY

    FATC1TY Champion (863) Feb 12, 2012 Georgia


    I will dry hop for 5 days at room temp, or depending on time/space/mood I will dry hop for 12 days at keg temps while carbing.
     
  12. good_gracious

    good_gracious Initiate (0) Aug 19, 2012 Maryland

    Thanks -- it'll be interesting to see how different DH methods might affect taste.

    While I'm asking too-late questions, what about carbonation? At this point I'm guessing we'd stick to general style guidelines, but maybe people have specific preferences for their IPAs
     
  13. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    Hey this thread got shorter!
     
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  14. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    I may actually never get around to brewing this, but we will see. I have a 10 gallon batch that needs to be done this weekend to fill fermenters. Then the next two batches are (Shut Up About Barclay Perkins recipes) for Fullers XX (1920) and Whitbread Oat Mild (1943), as a friend and I are doing the May education topic on milds at our homebrew club meeting.

    Maybe this summer, I do have the recipe saved in Hopville as well as the ingredients needed.
     
    dmtaylor likes this.
  15. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Is there any way you could BM me the recipe or link for that Oat Mild? Sounds very interesting.
     
  16. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota


    Here is the link to the Barclay Perkins site for this beer: http://barclayperkins.blogspot.com/2010/01/lets-brew-wednesday-1843-whitbread-oat.html

    Also, here is the link I am using for the invert sugar: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert
    I am not sure yet if I am going to make the sugar or use the corn syrup method (which I have heard good things about.

    Also, my buddy has had some conversation with Kristen England regarding this project and Mr. England cautions on the use of mild malt in several cases. He doesn't seem to think the modern version brings much to the party. He instead suggests using a 50/50 vienna and munich malt mix.
     
  17. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Thanks for the links!

    I've recently been drinking a Mild I brewed with Briess Mild Malt... The Briess malt by itself really doesn't seem to do much flavor wise, but is very dextrinous (both in tasting the grain and in the mild; its freakin' chewy, even at 3.8%). Thankfully, the beer had a large amount of specialty malt that saved it from being bland. When I do get around to brewing this (ca 3-4 months; post thesis), will do two batches using the Vienna-Munich split and a batch with Mild Malt for comparison.

    EDIT. It is awesome in the description of the beer that they quote "Raw Bread Dough" as the main flavor, as its fermented with S-04/Whitbread yeast, as this is the main flavor I always associate with S-04.
     
  18. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    Since I have it on hand I'll be using WLP007 for this one, so I wonder if I'll lose a bit of that character. I agree, S-04 is still the breadiest yeast I have used. We'll see what I do, we just want to present a few examples of the history of milds to go with the presentation. My buddy Tim has done most of the legwork, he just asked me to brew a couple of the beers as I share his admiration for the style.
     
  19. SABERG

    SABERG Poo-Bah (2,131) Sep 16, 2007 Massachusetts
    Society

    Thanks to Vikeman, for the effort.
    Will be brewing on the 25th and keep you posted.

    Cheers
     
  20. jbakajust1

    jbakajust1 Meyvn (1,286) Aug 25, 2009 Oregon
    Moderator Society

    Now that this one is done... what's next? Stout?
     
  21. inchrisin

    inchrisin Initiate (0) Sep 25, 2008 Indiana

    I'm still waiting for the least popular recipe. :slight_smile:
     
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  22. Travisurfin247

    Travisurfin247 Initiate (104) Dec 20, 2010 South Carolina

    Thanks, Vikeman!

    Did this set a record for the largest brewing collaboration ever, in terms of participants? This was truly fun and a great idea.
     
  23. HerbMeowing

    HerbMeowing Aspirant (297) Nov 10, 2010 Virginia

    When brew-nite for this recipe rolls around...watch out b/c I'm going rouge with 4g Magnum!
     
  24. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    I think it was started with Jolly Ranchers and Montel Williams.
     
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  25. inchrisin

    inchrisin Initiate (0) Sep 25, 2008 Indiana

    Finish it off with a healthy dose of tears for a 10 day dry hop.
     
  26. Boonedog

    Boonedog Initiate (0) Apr 10, 2013 Illinois

    Was going to brew this but it shows an initial 60 minute charge of .11oz of Magnum

    Obviously incorrect. What is the initial 60 minute hop amount?
     
  27. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    Based on 14% AA Magnum, that is correct. You could read through the process to make this, but that is all the room that was left for bitterness after figuring in the bitterness contributed by the rest of the hops in this recipe.
     
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  28. OddNotion

    OddNotion Zealot (563) Nov 1, 2009 New Jersey

    .11 doesnt look far off, if at all... look at the target IBUs and the amount and AA% of the later additions.
     
  29. Longstaff

    Longstaff Initiate (0) May 23, 2002 Massachusetts

    With that grainbill, mash temp, and us-05 I would expect 85%+ apparent attenuation. But that might not be a bad thing considering the low bittering rate.
     
  30. Boonedog

    Boonedog Initiate (0) Apr 10, 2013 Illinois

    OK. I was putting the recipe into Beersmith and stopped when I saw that.
    Bought 1lb of each of the hops (warrior instead of magnum) and 50lbs of 2 row.
    Going to try and perfect this.
     
  31. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    Just build the hop schedule backwards, and the 60 minute addition should get you to the desired IBU. I actually believe hop forward beers should always be built this way, but ymmv.
     
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  32. VikeMan

    VikeMan Poo-Bah (1,561) Jul 12, 2009 Pennsylvania

    I beg your pardon?! :slight_smile: It's correct, given the assumed AA's of all the hops. As mnstorm99 said, if your hops' AAs (or any of your boil-off and loss assumptions) are different, use the 60 minute addition as the balancer. That's how the original recipe was built.
     
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  33. Boonedog

    Boonedog Initiate (0) Apr 10, 2013 Illinois

    Yes. It worked out fine. Using Warrior at 15.7% for bittering.
    Can't wait. Now if I can just nail down my process.........
     
  34. PortLargo

    PortLargo Devotee (461) Oct 19, 2012 Florida


    The process started by selecting an IPA with an IBU of 64 (by popular vote of members). Then each step of the late additions of hops was voted on, a lot of hop-heads here (me!) went pretty heavy of the late additions. When the math was run, it only left 0.11 oz of Magnum for bittering to reach 64. In truth, the entire recipe could have been massaged to eliminate an extra hop addition. When I brewed the recipe I simply used Simcoe instead of Magnum at 60 because it was already open. Or the first addition could be dropped for heavier late additions with little measurable change.

    Results were uniformly good. I am re-brewing this recipe next week and plan on no changes . . . maybe refine my whirlpool techniques, but keeping the ingredients the same.
     
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  35. Boonedog

    Boonedog Initiate (0) Apr 10, 2013 Illinois

    Thanks for the updates fellas.
     
  36. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    That's fantastic advice!
     
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  37. tjensen3618

    tjensen3618 Initiate (0) Mar 23, 2008 California

    This thread seems to have run it's course, but I just brewed this beer up last weekend, I'm looking forward to it.
    I changed some of the odd weights to the nearest .25 for purchasing reasons at the LHBS, I wound up an OG of 1.060.
     
    pweis909 likes this.
  38. Crewchief53s

    Crewchief53s Initiate (0) Nov 9, 2013 Maryland

    I am new to homebrewing. This one will actually be my second. What should I do for priming? The first brew I did was Northern Brewers Holiday Red Ale which called for 2/3 cup of priming sugar with 2 cups of water? Is that the norm? Just trying to get a grasp on all this.
     
  39. ipas-for-life

    ipas-for-life Aspirant (260) Feb 28, 2012 Virginia

    That is usually the suggested amount for most kits. But 2/3 of a cup can vary depending on how much the sugar is packed down. Best way is to check out a priming sugar calculator and weight your sugar. For 5 gallons of ipa I usually go with 4 oz of corn sugar which would be 3.8 oz of table sugar.

    Edit: Be careful and make sure you know how much beer you end up with before calculating how much sugar you need. After dry hopping and transferring to the bottling bucket you probably will not end up with 5 gallons.
     
    #39 ipas-for-life, Jan 6, 2014
    Last edited: Jan 6, 2014
  40. VikeMan

    VikeMan Poo-Bah (1,561) Jul 12, 2009 Pennsylvania

    http://hbd.org/cgi-bin/recipator/recipator/carbonation.html
     
    Boonedog likes this.
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