What is your Best IPA/ DBL IPA recipe

Discussion in 'Homebrewing' started by TIMMYJ21, Dec 27, 2012.

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  1. TIMMYJ21

    TIMMYJ21 Apr 29, 2010 Minnesota

    Just checking around and seeing what everbody thinks is there best recipe. No amounts or oz of hops need be posted, unless u feel like it.
  2. samtallica

    samtallica Jul 22, 2010 North Carolina

    This will make a pretty kick ass beer:
    Recipe Specifications
    Batch Size: 6.00 gal     
    Boil Size: 8.38 gal
    Estimated OG: 1.080 SG
    Estimated Color: 7.8 SRM
    Estimated IBU: 221.5 IBU
    Brewhouse Efficiency: 75.00 %
    Boil Time: 90 Minutes
    Amount        Item                                      Type        % or IBU     
    13.00 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        76.47 %     
    2.00 lb      Munich Malt - 10L (10.0 SRM)              Grain        11.76 %     
    1.00 lb      Caramel/Crystal Malt - 20L (20.0 SRM)    Grain        5.88 %       
    1.00 oz      Chinook [13.00 %]  (Dry Hop 14 days)      Hops          -           
    3.50 oz      Columbus (Tomahawk) [16.80 %]  (90 min)  Hops        155.3 IBU   
    1.00 oz      Williamette [5.50 %]  (Dry Hop 14 days)  Hops          -           
    0.25 oz      Williamette [5.50 %]  (Dry Hop 7 days)    Hops          -           
    0.25 oz      Columbus (Tomahawk) [14.00 %]  (Dry Hop 7 Hops          -           
    0.25 oz      Centennial [10.00 %]  (Dry Hop 7 days)    Hops          -           
    0.25 oz      Columbus (Tomahawk) [14.00 %]  (Dry Hop 7 Hops          -           
    1.00 oz      Centennial [10.00 %]  (Dry Hop 14 days)  Hops          -           
    1.00 oz      Columbus (Tomahawk) [14.00 %]  (Dry Hop 14Hops          -           
    0.75 oz      Columbus (Tomahawk) [16.80 %]  (45 min)  Hops        28.7 IBU     
    1.00 oz      Chinook [10.00 %]  (30 min)              Hops        19.0 IBU     
    0.50 oz      Williamette [5.50 %]  (10 min)            Hops        2.5 IBU     
    0.50 oz      Columbus (Tomahawk) [15.80 %]  (10 min)  Hops        7.1 IBU     
    0.50 oz      Centennial [10.00 %]  (10 min)            Hops        4.5 IBU     
    0.50 oz      Chinook [10.00 %]  (10 min)              Hops        4.5 IBU     
    0.50 oz      Williamette [5.50 %]  (0 min)            Hops          -           
    0.50 oz      Columbus (Tomahawk) [14.00 %]  (0 min)    Hops          -           
    0.50 oz      Centennial [10.00 %]  (0 min)            Hops          -           
    0.50 oz      Chinook [13.00 %]  (0 min)                Hops          -           
    1.00 lb      Sugar, Table (Sucrose) (1.0 SRM)          Sugar        5.88 %       
    2 Pkgs        California Ale (White Labs #WLP001)      Yeast-Ale                 
    Mash at 150 and ferment at 67.
  3. mnstorm99

    mnstorm99 May 11, 2007 Minnesota


    100% Golden Promise
    Nugget, Cascade, Simcoe and Citra utilized
    Denny's Favorite yeast
    High mash temp for an IPA @ 156
    Fermentation temp of 64

    This beer blew me away
  4. koopa

    koopa Apr 20, 2008 New Jersey

    93% Pale Malt
    6% C15
    1% Acid Malt

    mash low in the 148 - 149 range
    keep mash ph around 5.3 - 5.4
    chico yeast fermented in the 68 - 70F range

    1.068 OG
    1.011 FG
    7.5% ABV
    roughly 85 ibu's
    total hops used: 25oz in a 10 gallon batch (13oz of the 25oz used for the 2 stage dry hopping)

    Columbus @ 60
    Amarillo Gold @ 20, 5, 0 (flameout addition @ 120F)
    Citra @ 20, 5, 0 (flameout addition @ 120F)
    *Dry Hop 5 days with Amarillo, Citra, and Galaxy
    *Remove those dry hops
    *Dry Hop 4 more days with Simcoe, Citra, and Galaxy

    *or split the batch and dry hop one half of the batch with amarillo / citra / galaxy twice, and the other half of the batch with simcoe / citra / galaxy twice for two different variations.
  5. marquis

    marquis Nov 20, 2005 England

  6. mnstorm99

    mnstorm99 May 11, 2007 Minnesota

  7. OldSock

    OldSock Apr 3, 2005 District of Columbia

    A couple weeks ago i put on probably the best IPA I've done. Huge saturated hop aromaand flavor, with nice balance of pine, citrus, fruit, dank etc. Enough maltiness and yeast character to play along, but stay out of the way mostly.

    West Coast IPA
    88.5% American Pale Ale Malt
    5.8% Flaked Wheat
    3.8% CaraPils
    1.9% (by weight) Table Sugar

    OG 1.066

    Mash at 152 F

    133 (estimated) IBUs
    Columbus and HopShot to bitter
    Simcoe @ 10 min.
    Hop Stand with Citra and Centennial
    Hop Back with Citra and Centennial
    Dry Hop with Simcoe and Citra
    Keg Hop with Simcoe and Citra

    Fermented with White Labs WLP007 Dry English Ale

    For me a great IPA is just about as much about process as recipe. Getting the water right, minizing O2 pick-up, getting the best hops etc. My IPAs were never great until I started kegging.

    Recipe/Process Details: http://www.themadfermentationist.com/2012/12/west-coast-ipa-recipe-hop-oil-analysis.html
    Bay01 likes this.
  8. mnstorm99

    mnstorm99 May 11, 2007 Minnesota

    My theory on this is a balance between conditioning times and freshness. Bottling and proper priming times at room temp allow some of those aromas and flavors to fade away. I also saw a huge improvement when I started kegging, but I was also drinking it a week or two after transfering into the keg.
  9. jlpred55

    jlpred55 Jul 26, 2006 Iowa

    House IPA
    100% Rahr Pale Ale Malt (if you want more color use Extra Dark Crystal 3oz or so, ends up dark gold)
    60- 1.0 Chinook
    20- .50 Simcoe
    10- 1.0 Simcoe, 1.5Amarillo
    0- 1.0 Simcoe, 1.5 Amarillo
    DH- 2.0 Simcoe, 2.0 Amarillo
    5.5 Gallons
    FG 1.009
    Mash 152
    Yeast US-05

    Another that is a huge hit with everyone
    Galactic Millennium IPA
    92% Rahr Pale Ale Malt
    5% Table Sugar (I just usually use .50 lbs)
    3% Crystal 15L
    60- .50 Millennium
    20- .50 Galaxy
    10- 2.0 Galaxy
    0- 2.0 Galaxy
    DH- 2.0 Galaxy .50 Millennium (this adds a little herbal twist to the overwhelming passionfruit)
    All the rest same as above
  10. OldSock

    OldSock Apr 3, 2005 District of Columbia

    Time is a big part of it, but being able to store the whole batch cold through carbonation and drinking helps too. Being able to flush with CO2 reduces oxidation, which means the fresh hop aroma last longer as well. I’m a big believer in keg hops, hard to beat drinking a hoppy beer that was sitting on the dry hops until moments before you drink it!
    jlpred55 and samtallica like this.
  11. pweis909

    pweis909 Aug 13, 2005 Wisconsin

    Mine freezes if I visit with Internet Explorer. If I use Safari (apple's browser) that doesn't happen. Ron suggested Firefox works well with it. I also believe I have had success with google chrome.
  12. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania

    +1. My IPAs got much better after I started kegging, which included purging with CO2 and dry hopping in the keg. One of my IPAs scored very well after 4 months in the keg. If one were to believe what they read over on the Beer Talk forum, a 4 month old IPA should have been ready for the drain.
  13. mnstorm99

    mnstorm99 May 11, 2007 Minnesota

    Cold storage was the part of my theory I didn't mention. Reducing oxidation is a good point, but I am not sure that a pressurized bottle doesn't reduce the oxygen anyway.

    Keg hops are great, and I never remove them either...especially for an IPA.
  14. samtallica

    samtallica Jul 22, 2010 North Carolina

    Unless you're purging your bottles with CO2, you're definitely getting more oxygen than you are by racking into a purged keg. I also purge my auto-siphon by putting it into my purged keg and pumping it a few times. I rarely bottle IPAs anymore but when I do, I notice they take on an unpleasant aroma that I can only compare to rotten fruit. Most people that drink them don't even notice it, but it's something I've been able to pick up by comparing the same beer of which half was kegged and the other half was bottled. I can only assume it is the effect of aroma compounds oxidizing in the bottle.
  15. OldSock

    OldSock Apr 3, 2005 District of Columbia

    The other issue with bottles is that even if you use an oxygen scavenging/absorbing cap, the polymer also absorbs hop aromatics. One of the big reasons the brewery I'm working with (Modern Times) will be canning.
  16. TIMMYJ21

    TIMMYJ21 Apr 29, 2010 Minnesota

    Here's my 2 tested and proven recipes

    CropDuster IPA
    Canadian 2 Row

    Hopshot 2 ml
    15-0.5Galaxy/0.5 Nelson
    10-0.5Galaxy/0.5 nelson
    5-1.0 Neslon
    0- 2oz Nelson/1oz Galaxy Cool to 100f hopstand/whril 30min
    Dry hop 1.5 oz of each Pellets 3.5 days, cold crash 4 days @39 till pellest drop

    Portuguese man o' war DBL IPA

    Canadian 2 row
    C-40 for
    FW warrior
    Hop shot
    15 Citra /0.5 Galaxy
    10 Citra 0.75/0.5 Galaxy
    3-2.0 Citra/ 1.0 Galaxy
    0-2.0 Citra/1.0 Galaxy hop stand 30 min +whirlpool
    US-05 2 packs 68 then up to 72
    Dry hop 2 oz each citra/galaxy and a touch of simcoe
  17. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    The Fatheads Headhunter clone in IPA by Mitch Steele is very tasty.
  18. mnstorm99

    mnstorm99 May 11, 2007 Minnesota

    I have been exploring the site for a while now that I know I can get around on my IPad, oh the wife will love me for a few days :slight_smile:
  19. Him

    Him Dec 29, 2012 Florida

    Ive gotten amazing feedback from anyone thats tried this beer. Including the reps from Bluepoint Brewing and a brewer from Mile Marker. Also had a few other homebrewers make this to great satisfaction.

    Badfish IIPA

    Batch Size 6 gal
    OG - 1.096
    FG - 1.012 or 1.016 if you sub for the Belgian Candi Sugar
    Yeast - US05
    IBU - 68
    ABV 11.5%
    # of days - 17 in primary
    Dry hop - 7-10 days
    Ferm temp 65f

    Grain Bill........single infusion mash @ 155 for 1 hour. Fly sparged to preboil volume.

    18# 2Row
    2# Crystal 40
    .5# Carapils
    .5# White wheat


    1oz Simcoe @ 60min
    1# Table Sugar @ 30min........If you like a sweeter IPA sub the table sugar for Belgian Candi Sugar

    Irish Moss @ 15min
    2oz Centennial @ 15min
    1oz Citra @ 10min
    1oz Amarillo @ 10 min
    1oz Citra @ 5 min
    1oz Amarillo @ 5min
    1oz Citra @ flameout
    1oz Amarillo @ flameout

    Dry Hop

    2oz Citra and 1oz Amarillo added after 17 days
  20. Sqhead

    Sqhead Jul 5, 2007 New Jersey

    Can you explain what "hop stand" means?
  21. samtallica

    samtallica Jul 22, 2010 North Carolina

    Allowing the hops to steep in hot wort for a period of time after flame out.
    OldSock likes this.
  22. Another6Pack

    Another6Pack Feb 4, 2008 Michigan

    Very glad to read this. It's next on my list.
  23. skivtjerry

    skivtjerry Mar 10, 2006 Vermont

    This recipe scored a 43 in competition. It was rejected from the BOS round for being too dark (true) and needing more hop aroma (??):

    For 10 gallons:
    • 27lb Best Malz pils.
    • 2lb Best Malz Munich II (a mistake; I intended to use Munich I, hence the excessive color).
    • 1lb Weyermann caramunich 40.
    • 2lb cane sugar.
    • 1.0oz Columbus pellets (First wort hop).
    • 2oz Centennial pellets @ 15 minutes.
    • 1oz Columbus pellets @ 15 minutes.
    • 1oz Chinook pellets @ 15 minutes.
    • 2oz Centennial pellets @ flameout.
    • 2oz Chinook pellets @ flameout.
    • 1oz Columbus pellets @ flameout.
    • 2oz Columbus pellets - 14 day dry hop.
    • 2oz Centennial pellets - 14 day dry hop.
    • 2oz Chinook pellets - 14 day dry hop.
    • 1oz Columbus pellets - 7 day dry hop.
    • 1oz Centennial pellets - 7 day dry hop.
    • 1oz Chinook pellets - 7 day dry hop.
    • Yeast starter grown from a bottle of SNPA.
    • 200ppm sulfate as gypsum to my soft water.
    • Mash at 150F for 60 minutes.
    • 90 minute boil.
    OG = 1.076, FG = 1.011.

    But I think the best IPA I've made so far is this single IPA recipe (10 gallons):

    • 11lb Bairds pale ale malt
    • 11lb Best Malz pils malt.
    • 1lb Best Malz cara pils.
    • 1.0oz Galena pellets @ 60 minutes.
    • 2oz Cascade pellets @ 15 minutes.
    • 2oz Columbus pellets @ 15 minutes.
    • 2oz Columbus pellets to whirlpool after it cooled to 170F.
    • 2oz Cascade pellets to whirlpool after it cooled to 170F.
    • 4oz Cascade pellets - dry hop 7 days.
    • 2oz Columbus pellets - dry hop 7 days.
    • Water treatment and boil as above.
    OG = 1.062, FG = 1.010.
    Ricelikesbeer likes this.
  24. SFACRKnight

    SFACRKnight Jan 20, 2012 Colorado
    Society Trader

    6lbs LME
    1lb crystal 20
    1.5lb vienna
    1.5lb munich

    .5oz magnum. @60
    .5oz citra @ 15min
    .5 oz citra @ flameout
    1oz citra in secondary for 1 week

    Whileactually being an american pale it turned out to be an amazing brew. When I have the money to go all grain I would like to experiment more with the malt bill, maybe some marris otter in the base to get a little more of that nutty flavor.
  25. slayerhellfire

    slayerhellfire Dec 24, 2009 New York

    holy shit thats alot of hops, way too expensive to brew that lol
  26. kjyost

    kjyost May 4, 2008 Canada (MB)

    Start buying by the pound. $20 a pound tops from Hops Direct.
  27. slayerhellfire

    slayerhellfire Dec 24, 2009 New York

    really, wow that's not bad, I usally buy the 1 oz. packages there like 2-3 bucks
  28. samtallica

    samtallica Jul 22, 2010 North Carolina

    The best part is, all those hops are relatively easy to get by the pound year around. That's the main reason I developed that recipe. It's my go to DIPA. Sometimes I'll even cut down on the bittering addition and get it to about 90 IBU if I want something a little more balanced.
  29. koopa

    koopa Apr 20, 2008 New Jersey

    What is that like 14.25oz of hops for a 6 gallon batch? Sounds pretty normal for a DIPA to me.
  30. FATC1TY

    FATC1TY Feb 12, 2012 Georgia

    I have a basic grist that works really well.

    11# Pale Malt
    12oz C-40
    12oz Munich
    12oz Vienna

    Toss in some FWH, and then make additons late, 10, 7, 5, 1, and whirlpool/0 min additons with a heavy dry hop. Roughly 5-6 ounces in the boil, 2-4 ounces in the dry hop.

    Generally hits 1.065/1.067 and finishes around 1.010. Mashing at 152.

    I have a Belma/Galaxy IPA in the keg right now that is so freakin' good.. Kicked a little Cascade in it, and man it's probably one of the best tasting, easy drinking, balanced IPA's I've made to date. Hits the spot each and every time.

    Jake_Ramrod likes this.
  31. mountsnow1010

    mountsnow1010 Jan 23, 2009 Vermont

    Could you point me to more information about this?
  32. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    Sierra Nevada calls it 'scalping'. This has been talked about on the internet, here is a search result.

    I think this is also mentioned in Hops by Hieronymus.
  33. OldSock

    OldSock Apr 3, 2005 District of Columbia

    Exactly, one of the big reasons why the brewery I'm working with (Modern Times) opted for cans instead of bottles (especially with all the recipes for hoppy beers we're developing).
  34. mountsnow1010

    mountsnow1010 Jan 23, 2009 Vermont

    Very interesting! Thanks for the article. As I read it, though, the process described is volatile oils/aromatics being pushed past the liner and out of the bottle altogether, as opposed absorption into the polymer the cap is made of. Perhaps I am misunderstanding it though. Just to clarify, I don't doubt that hops dissipate with age, but I am just interested in the various mechanisms by which it happens. :slight_smile:
  35. mountsnow1010

    mountsnow1010 Jan 23, 2009 Vermont

  36. Ricelikesbeer

    Ricelikesbeer Nov 29, 2006 Colorado

    I really like the Columbus/Cascade combo as well. It makes for a very classic-type ipa. I brewed a double ipa with turbinado sugar and crystal 120 that turned out pretty awesome.
  37. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    Some say just smell the cap when you open the bottle, and there is a lot of aroma that come off it. You also need to understand that Sierra Nevada changed from twist off to pry off for a better seal with a new better liner material. The new material and cap let 1/20th the amount of O2 in to the beer. The O2 is forced in by the partial pressure of the O2. If O2 gets in, I also see that aromatics can get out.
    mountsnow1010 likes this.
  38. mountsnow1010

    mountsnow1010 Jan 23, 2009 Vermont

    Interesting. It would be cool to see some hard data on this - say, LCMS of sampled cap liner to see if it contains hop compounds. I doubt that work has been done though. We need to get the gov't to start funding brewing research. :wink:
  39. AlCaponeJunior

    AlCaponeJunior May 21, 2010 Texas

    That looks delicious! I may have to try something similar soon!

    My best IPA so far has been an extract IPA with specialty grains, and cascade and willlamette hops.

    For an extract IPA, it was very good (other homebrewers liked it too). I have no equivalently good AG IPA (yet).
  40. JackHorzempa

    JackHorzempa Dec 15, 2005 Pennsylvania

    My understanding of the scalping process as detailed by the Sierra Nevada folks is exactly the same as yours: it is a problem of the hop aroma dissipating out of the crown liner/cap. It is also my understanding that this is exacerbated by agitation, which is something that a homebrew sitting in your basement (or wherever) should not experience.

    “According to Nielsen, agitation during shipping can be a significant contributing factor to degradation in aroma. As a beer sits on delivery trucks and eventually finds it way to your local liquor store, the beer’s aromas can be kicked up through the head space and slowly forced out of the crown liner, a process Sierra Nevada refers to as scalping. Nielsen also says oxygen will destroy hop aroma very quickly, whether naturally over time, or through the bottling process.”

    I have no technical information concerning the topic of the crown liner absorbing hop aroma. I would like to read some papers on that topic.

    mountsnow1010 likes this.
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