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 am definitely going to make this....but I have to wait until the heat gets a little better...We have no AC (none is needed most of the time) and temps are getting crazy hot right now..(by our standards anyway...) ..
I'll probably start on it in a week or so..Looking forward to it
I'm gonna have to do the old fashioned sugar priming method as I dont have any co2 gear and all my gear is like 15 yrs old lol [Reply]
I've decided to alter the IBU on this a little bit and get it to 58 in honor of DT. I just think an IPA needs to be above 40 at minimum, and 58 gives me a good reason. But otherwise, everything else will be the same. [Reply]
Originally Posted by KCrockaholic:
I've decided to alter the IBU on this a little bit and get it to 58 in honor of DT. I just think an IPA needs to be above 40 at minimum, and 58 gives me a good reason. But otherwise, everything else will be the same.
I like the tribute and by all means tweak the recipe as you please, just understand that IBU is a complicated calculation that is rarely accurate. Especially when you're steeping as wort temps are falling. That's why I listed it as an estimate. Also water profiles can enhance perceived bitterness independent of IBUs.
Originally Posted by Marcellus:
Can we get a list of who all is going to brew and then maybe try to set a brew day weekend in mid to later July?
I can update the OP with names of who's interested in brewing. I'll probably brew early July though as I have out of town guests coming early August and want something fresh on tap for them. [Reply]
Originally Posted by KCUnited:
I like the tribute and by all means tweak the recipe as you please, just understand that IBU is a complicated calculation that is rarely accurate. Especially when you're steeping as wort temps are falling. That's why I listed it as an estimate. Also water profiles can enhance perceived bitterness independent of IBUs.
Let us know how it turns out.
After the brew day I'll post pics and also post how I moved the hops around a little bit. [Reply]
Originally Posted by :
Another west coast brewing stalwart, Stone, has a similar take on their use of IBUs in the brewing process. I spoke with Steve Gonzalez, senior manager of Small Batch Brewing & Innovation at Stone Brewing Company.
“IBUs are really interesting, but for the most part, we try not to emphasize them too much in anything consumer-facing,” said Gonzalez. “It’s not really relevant to your enjoyment of the product, and we’re constantly hearing about IBUs across the industry being used an important stat when describing beer. Stone uses IBUs as an important quality control too, like most breweries, and while the consumer certainly wants to see it, we’re not making new beers to hit a certain IBU threshold.”
I don't know who to trust between Daniels, Garetz, Rager, and Tinseth. Why do all of their systems have such a wide discrepancy between their IBU ranges for the same formula?
I read that article, and it was good. And although beer can be whatever you want it to be, I just think 5 to 15 IBU's isn't an IPA. We want this to be an IPA, but we're taking away the classic IPA bitterness. I've literally never found an IPA with lower than 35 or so IBU's. Maybe this can be a new fad that CP has come up with, also maybe since I'm new to this, I'm overthinking it. [Reply]
Originally Posted by KCrockaholic:
I don't know who to trust between Daniels, Garetz, Rager, and Tinseth. Why do all of their systems have such a wide discrepancy between their IBU ranges for the same formula?
I read that article, and it was good. And although beer can be whatever you want it to be, I just think 5 to 15 IBU's isn't an IPA. We want this to be an IPA, but we're taking away the classic IPA bitterness. I've literally never found an IPA with lower than 35 or so IBU's. Maybe this can be a new fad that CP has come up with, also maybe since I'm new to this, I'm overthinking it.
Lower bitterness, bigger hop flavor IPAs have been trending for awhile now. [Reply]
Had to read the thread title twice. Couldn't figure out the first time why there was a beer discussion geared toward Hebrew Americans going on here. [Reply]
Originally Posted by ClevelandBronco:
Had to read the thread title twice. Couldn't figure out the first time why there was a beer discussion geared toward Hebrew Americans going on here.
Originally Posted by KCrockaholic:
I don't know who to trust between Daniels, Garetz, Rager, and Tinseth. Why do all of their systems have such a wide discrepancy between their IBU ranges for the same formula?
I read that article, and it was good. And although beer can be whatever you want it to be, I just think 5 to 15 IBU's isn't an IPA. We want this to be an IPA, but we're taking away the classic IPA bitterness. I've literally never found an IPA with lower than 35 or so IBU's. Maybe this can be a new fad that CP has come up with, also maybe since I'm new to this, I'm overthinking it.
The original recipe shown in the OP is actually about 48IBU, I have no idea why its showing what it is.
That being said you can get a rough estimate of IBU's being put into the beer but maltiness, attenuation, and many other factors can cover much of that bitterness or expose it.
Think about session IPA's (no real such thing) with low ABV only having about 30IBU but tasting very hoppy vs an Imperial Stout with 100IBU that has almost no hoppiness to it.
This recipe at roughly 6% with almost no maltiness due to grain bill, 48IBU with a decent dry hop its going to have some hop flavor to it for sure.
General rule of thumb that distinguishes an IPA from a Pale is an IPA has at least 1 IBU / point of OG over 1.00.
Meaning 1.060 OG should have 60+IBU.0
That being said as mentioned before many breweries are going lower on IBU and higher on dry hop and late hop addition. [Reply]
