AG#12 - HoppyIPA

Any critique is appreciated on this... I'm trying some more expensive yeast for a change and hopefully a less "yeasty" yeast, and also I'll be trying my new Igloo coolbox mashtun!


HoppyIPA
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.300
Total Hops (g): 120.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 55.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Golden Promise Malt (75.47%)
1.000 kg Munich I (18.87%)
0.300 kg Crystal 60 (5.66%)

Hop Bill
----------------
10.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Magnum Leaf (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Northern Brewer Pellet (9.6% Alpha) @ 45 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
10.0 g Northern Brewer Pellet (9.6% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
10.0 g Northern Brewer Pellet (9.6% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
50.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (2.2 g/L)

Misc Bill
----------------
5.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

Looks pretty good. Just a few thoughts:-

- Is Cascade best used at 60 and 30 minutes? I would move that them closer to the end of the boil and push the Northern Brewer earlier in the boil to make up the IBUs.
- 1056 is the chico strain which is the same as Fermentis US-05 dry yeast (if you want to save money)
- Dry hop! If you enjoy hop aroma then you probably want at least a small addition of dry hops...

Good luck and have fun

Thanks for the feedback - How about this? I may also throw some other hops in too - I'll see what I have.

Didn't know it was the same yeast - already bought it! I've found the US-05 a bit nutty in taste and after a few weeks of conditioning the yeast overpowers the malts and hops.



HoppyIPA
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.300
Total Hops (g): 145.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 57.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Golden Promise Malt (75.47%)
1.000 kg Munich I (18.87%)
0.300 kg Crystal 60 (5.66%)

Hop Bill
----------------
15.0 g Magnum Leaf (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Northern Brewer Pellet (9.6% Alpha) @ 45 Minutes (Boil) (0.4 g/L)
10.0 g Northern Brewer Pellet (9.6% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
20.0 g Cascade Pellet (7.8% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
50.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Aroma) (2.2 g/L)
30.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

Misc Bill
----------------
5.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

I ferment at 18 degrees with us 05 and found it works well. You need to be a bit carefull when pouring when its first in bottles so the yeast doesn't end up in the glass.

Yeah I'm very confused by your description of US-05. I've always found it to be very clean and I'm pretty sure hop-forward breweries such as the Kernel use it too!

New recipe looks good. Quite a strong malty backbone to it

It's likely to be my setup or process I guess.

I don't have temp control so summer brews may be suffering from the heat?

It's likely to be my setup or process I guess.

I don't have temp control so summer brews may be suffering from the heat?

Very possibly. US05 tends to be very clean, leaving just the hops and malt in flavour (which can be a blessing and a curse). If you're tasting it, you may be fermenting too hot and getting some funny esters or something. Or possibly, if you're tasting a sweet-almond like flavour (the nutty flavour you describe?) this could be due to your bottles not being ready yet and you're tasting leftover sugar thats not been used to carbonate the beer yet.

I often find under carbonated beer tastes a bit almond-sweet like this

Just my 2 pence worth though - the recipe looks good!