Here is the final CP Homebrew American IPA collaboration recipe that was voted on (mostly) by you fine folks. In order to move this recipe forward, I've made some estimates and suggestions on certain ingredients and processes. I have noted them as "(Suggested)" in the recipe. Feel free to adjust to what you like or works best for you. Most notable are the dry hops. Instead of doing a whole nother round of votes for dry hops, I kept them the same as the boil hops with suggested amounts and number of days. Everyone seems to have preferred dry hop methods, so I thought it best to leave it up to the individual but provide a pretty standard suggestion. I dry hop the ever living fuck out of my beers so that's one I'll probably adjust when I go to brew this. The gravities and IBU's are an estimate as well. I left out things like Irish moss/whirlfloc additions, racking to secondary, and cold crashing, but feel free include any of those for you clear beer folks. On the surface, this looks to be an IPA with a low perceived bitterness yet a good amount of tropical hop flavor and aroma.
I've included an all grain recipe and an extract conversion via BeerSmith. Please see the note on the extract conversion below. There's also links to all the previous threads and some other links that you may find useful.
Thanks to everyone who participated and happy brewing. Be sure to update this thread with how your beer turned out and pics.
All Grain
Spoiler!
ChiefsPlanet American IPA
All Grain
5 Gallons
Est OG: 1.064
Est FG: 1.015
4.4 SRM (Color)
6.5% abv
Est 57 IBU
[Efficiency Target] 72%
[Grain Bill]
11.5# Pale Malt (2-Row) US
12.3 oz Cara-Pils/Dextrine
[Hop Bill - Pellets]
2.0 oz Amarillo 9.20% aa 10 min
1.5 oz Mosaic 12.25% aa Steep/Whirlpool (20 minute steep)
1.0 oz Citra 12.0% aa Steep/Whirlpool (20 minute steep)
[Mash Temp]
Single Infusion @ 152F for 60 minutes (Suggested)
[Process]
Boil Time 60 min
Cool to fermentation temp after steep/whirlpool
Ferment at 65-68F (Suggested)
[Dry Hop]
1.0 oz Amarillo 9.20% aa 7 days (Suggested)
1.0 oz Mosaic 12.25% aa 7 days (Suggested)
1.0 oz Citra 12.0% aa 7 days (Suggested)
[Carbonation]
Volumes of CO2: 2.3
***Note: The recipe calls for Cara-Pils/Dextrine, which is used to add body and head retention without altering taste or color. It also needs to be mashed. So the options for the extract version would be to steep the Cara-Pils/Dextrine or substitute Maltodextrin in the boil for it OR just leave it out (what I would do). I've never used Maltodextrin and with this being an IPA, I don't think it's impactful enough to use it, but do as you will.***
Extract
Spoiler!
ChiefsPlanet American IPA
Extract
5 Gallons
Est OG: 1.064
Est FG: 1.015
4.4 SRM (Color)
6.5% abv
Est 57 IBU
[Efficiency Target] 72%
[Grain Bill]
9# Pale Liquid Extract
12.1 oz Cara-Pils/Dextrine OR ~8.0 oz of Maltodextrin OR exclude it
[Hop Bill - Pellets]
2.0 oz Amarillo 9.20% aa 10 min
1.5 oz Mosaic 12.25% aa Steep/Whirlpool (20 minute steep)
1.0 oz Citra 12.0% aa Steep/Whirlpool (20 minute steep)
I have mine carbonating right now, it was cold crashed and I used gelatin so its much much much clearer than yours but I'm not in to the haze craze at all.
My sampling I really picked up the Amarillo hops up front, much more than the others but its going to change as it carbonates.
For some damn reason I mashed mine at 148F instead of 150F and it stopped at 1.008FG. (I find mash temps dont change much on attenuation unless there you make a large temp adjustment anyway)
The grain bill isn't going to lend itself to a malty beer anyway so its very west coast, big hops not much malt. Pretty tasty I think.
I'll update my Photobucket account today so my damn pictures start showing up again. [Reply]
I certainly appreciate the beauty and effort that goes into a crystal clear beer. I would never try to make a beer hazy just for the sole sake of appearance, but if the haze is a byproduct of a specific brewing process used to feature certain flavors and aromas, I'm not going to go out of my way to try and clear it. There's still a lot of unknown factors that attribute to the haze which I find really fascinating.
I feel a lot of people have hyped the hazy beers to the point they're easy to dislike, even for someone who likes hazy beers, but there definitely seems to be a movement inching away from super clear beer even from the west coast guys. Enjoy By Unfiltered and Unfiltered Sculpin are the 2 popular ones that come to mind. Even Stone's product line seems to feature more fruited IPAs these days. Fortunately, I like them all so the variety is a good thing, imo.
I definitely picked up a predominant amount of orange citrus that I typically get from Amarillo in my sample.
Also, I dumped Photobucket for Imgur after that bullshit they pulled and have been really pleased, although I just started using it for new pics and haven't tried to transfer my library. [Reply]
I'll go so far as speculating the next trend in craft will be the unfiltered lager, like a Zwickel. I have a place near me that keeps Stiegl Paracelsus on tap and it's a total crusher. I've seen a few other unfiltered lagers popping up locally and they're equally as good. Lagers are about the least sexy style right now, but with hop yields down and hop contracts getting so saturated, people are going to tire paying $15-20 for a 4-pk of IPA cans. If I were a pro brewer, I'd start perfecting a flavorful unfiltered lager now. Something people can drink multiples of and you can sell at a reasonable price because it doesn't take 10lbs of Galaxy per barrel to make. IPA will be king for many more years to come, especially as these newer techniques become more accepted across the country, but I can see a shift towards unfiltered lagers as people look for lower priced options and more craft-ier options to the American adjunct lager. [Reply]