Big juicy IPA recipe required

[peteplus1]

Still on the upward steep learning curve and brewing all grain clone recipes before I dive into creating my own. Can anybody suggest a recipe to me that will achieve a banging, really hoppy, big juicy IPA please?

I've got an unexpected day off work on Monday which let's face it is crying out BREW DAY!

I love all IPAs that are like my decription. Notably ones from Magic Rock, Cloudwater, Northern Monk, Beavertown etc

Have a few 100g bags of hops - Simcoe, Nelson Sauv, Chinook but happy to buy whtever recipe suggests and use these another time

Thanks in adv :)

 

[Leon103]

What size batch?

 

[Ajhutch]

@strange-steve has a couple of threads with recipes that I'm planning on doing very soon

 

[peteplus1]

What size batch?

20 Litres approx

 

[strange-steve]

I attempted a NEIPA recently (see here) which was decent, though it turned out more of a standard AIPA. If you look at the last post in the thread there are a few changes I'd make that could turn this into a really good NEIPA I reckon.
If you want something bigger and bolder I'm really pleased with my most recent DIPA which is along the lines of a Ruination (brewday thread here).

 

[Leon103]

What about this?

Ignore the IBU's, your hops may be different AA's.

If you have the figures I can amend the recipe.

 

[peteplus1]

I attempted a NEIPA recently (see here) which was decent, though it turned out more of a standard AIPA. If you look at the last post in the thread there are a few changes I'd make that could turn this into a really good NEIPA I reckon.
If you want something bigger and bolder I'm really pleased with my most recent DIPA which is along the lines of a Ruination (brewday thread here).

Very intigued and keen to have a bash at this. I'm longing to do a murky, Orange brew that's full of juicy hops. With your tweaks in mind would you be ablenl to post the full revised recipe again?

 

[peteplus1]

What about this?

Ignore the IBU's, your hops may be different AA's.

If you have the figures I can amend the recipe.

That looks very nice . Torn between having a bash at that and Steve's suggested NEIPA. Plus I need to get Mikkellers milk stout on again with a few of my own tweaks to that. Sigh* Such ambition to brew, so little time and money!

 

[strange-steve]

Very intigued and keen to have a bash at this. I'm longing to do a murky, Orange brew that's full of juicy hops. With your tweaks in mind would you be ablenl to post the full revised recipe again?

Yeah adjusted to 20L it'd be something like this. It'll be sweet, juicy, tropical, plenty of flavour but not bitter. If you want a little hint of bitterness then add 5-10g of Magnum at 60 mins.

Vermont IPA version 2

Batch Size: 20 L
OG: 1.061
FG: 1.015
ABV: 6.0%
Colour: 5 SRM

Grain
-----
4kg Pale malt
0.5kg Flaked oats
0.5kg Wheat malt
0.25kg Crystal 15

Hops
-----
10g Amarillo @ 5 mins
10g Citra @ 5 mins
10g Galaxy @ 5 mins
10g Mosaic @ 5 mins
10g Simcoe @ 5 mins

15g Amarillo @ 0 mins
15g Citra @ 0 mins
15g Galaxy @ 0 mins
15g Mosaic @ 0 mins
15g Simcoe @ 0 mins

25g Amarillo dry hop
25g Citra dry hop
25g Galaxy dry hop
25g Mosaic dry hop
25g Simcoe dry hop

Water Treatment (added to RO water)
-----
0.28g/L Calcium chloride
0.05g/L Gypsum

Notes
-----
Single step infusion mash at 68°c
Ferment at 19°c with Yeast Bay Vermont or Wyeast 1318 London 3
Half the dry hops add after 2 days then the remainder add 3 days later

 

[peteplus1]

Yeah adjusted to 20L it'd be something like this. It'll be sweet, juicy, tropical, plenty of flavour but not bitter. If you want a little hint of bitterness then add 5-10g of Magnum at 60 mins.

Vermont IPA version 2

Batch Size: 20 L
OG: 1.061
FG: 1.015
ABV: 6.0%
Colour: 5 SRM

Grain
-----
4kg Pale malt
0.5kg Flaked oats
0.5kg Wheat malt
0.25kg Crystal 15

Hops
-----
10g Amarillo @ 5 mins
10g Citra @ 5 mins
10g Galaxy @ 5 mins
10g Mosaic @ 5 mins
10g Simcoe @ 5 mins

15g Amarillo @ 0 mins
15g Citra @ 0 mins
15g Galaxy @ 0 mins
15g Mosaic @ 0 mins
15g Simcoe @ 0 mins

25g Amarillo dry hop
25g Citra dry hop
25g Galaxy dry hop
25g Mosaic dry hop
25g Simcoe dry hop

Water Treatment (added to RO water)
-----
0.28g/L Calcium chloride
0.05g/L Gypsum

Notes
-----
Single step infusion mash at 68°c
Ferment at 19°c with Yeast Bay Vermont or Wyeast 1318 London 3
Half the dry hops add after 2 days then the remainder add 3 days later

Thinking of getting this on either Monday or after Ive done my Mikkeller stout again.
Only thing I'm struggling on to get local to me are Mosaic. Any suggestions? More Simcoe?
Possibly put in a bit of magnum for some bitterness.

The yeast I have a choice of is pretty limited, this one seems to to be the only option outside of safale US 05

http://www.morleyhomebrewcentre.com/ucommerce/beer-yeasts/us-west-coast-m44/c-23/c-225/p-1517

cheers!

 

[strange-steve]

As a sub for the mosaic you could just double up on one of the other hops, my personal choice would be Amarillo or galaxy. US05 will be fine :thumb:

 

[peteplus1]

As a sub for the mosaic you could just double up on one of the other hops, my personal choice would be Amarillo or galaxy. US05 will be fine :thumb:

Think I'll go without the bittering. Really after those juicy hop flavours!
Did you do a second version with lighter crystal? I'm after a lovely deep orange hue and murky as hell, so no clearing agent and maybe use the darker crystal (60?)

 

[strange-steve]

Think I'll go without the bittering. Really after those juicy hop flavours!
Did you do a second version with lighter crystal? I'm after a lovely deep orange hue and murky as hell, so no clearing agent and maybe use the darker crystal (60?)

I haven't tried with just light crystal yet, but the one below was a combo of crystal 70 and 20 and it was a little more brown than I would have liked which is why I'm going to go with light crystal only next time. I have also toyed with the idea of cold steeping a small amount of carafa special and adding that to give a reddish colour to it :hmm:

 

[DoctorMick]

Yeah adjusted to 20L it'd be something like this. It'll be sweet, juicy, tropical, plenty of flavour but not bitter. If you want a little hint of bitterness then add 5-10g of Magnum at 60 mins.

Vermont IPA version 2

Batch Size: 20 L
OG: 1.061
FG: 1.015
ABV: 6.0%
Colour: 5 SRM

Grain
-----
4kg Pale malt
0.5kg Flaked oats
0.5kg Wheat malt
0.25kg Crystal 15

Hops
-----
10g Amarillo @ 5 mins
10g Citra @ 5 mins
10g Galaxy @ 5 mins
10g Mosaic @ 5 mins
10g Simcoe @ 5 mins

15g Amarillo @ 0 mins
15g Citra @ 0 mins
15g Galaxy @ 0 mins
15g Mosaic @ 0 mins
15g Simcoe @ 0 mins

25g Amarillo dry hop
25g Citra dry hop
25g Galaxy dry hop
25g Mosaic dry hop
25g Simcoe dry hop

Water Treatment (added to RO water)
-----
0.28g/L Calcium chloride
0.05g/L Gypsum

Notes
-----
Single step infusion mash at 68°c
Ferment at 19°c with Yeast Bay Vermont or Wyeast 1318 London 3
Half the dry hops add after 2 days then the remainder add 3 days later

Are the hops steeped/whirlpooled before cooling?

 

[strange-steve]

Are the hops steeped/whirlpooled before cooling?

Should have said that, the 0 min addition is added after cooling to 80° for 30 mins.

 

[peteplus1]

I haven't tried with just light crystal yet, but the one below was a combo of crystal 70 and 20 and it was a little more brown than I would have liked which is why I'm going to go with light crystal only next time. I have also toyed with the idea of cold steeping a small amount of carafa special and adding that to give a reddish colour to it :hmm:

Looks terrific and utterly delicious. Id be happy with that!
If you like heavy on the coffee oatmeal stouts I can offer a bottle swap?

 

[strange-steve]

Looks terrific and utterly delicious. Id be happy with that!
If you like heavy on the coffee oatmeal stouts I can offer a bottle swap?

I am rather fond of a coffee stout so a bottle swap sounds good! Tbh the Vermont IPA is a couple of months old now and is past its best, however I can offer you one of the DIPA versions which isn't as juicy but is a better beer imo (it's the one in the picture above).

 

[robbym123]

Suggest you have a look at www.bertusbrewery.com

I have used several of his recipes and they have turned out really really well.

 

[peteplus1]

As a sub for the mosaic you could just double up on one of the other hops, my personal choice would be Amarillo or galaxy. US05 will be fine :thumb:

Going to try it without a bittering charge at the start. Doubling up on galaxy and leaving out mosaic as couldn't get any.

Do you still boil for 60?
Also, with the dry hopping going in early on whilst still fermenting, does it not lose some of the aroma? Only dry hopped one brew so far and was suggested I dry hop after its finished fermenting in the secondary...

 

[strange-steve]

Going to try it without a bittering charge at the start. Doubling up on galaxy and leaving out mosaic as couldn't get any.

Do you still boil for 60?
Also, with the dry hopping going in early on whilst still fermenting, does it not lose some of the aroma? Only dry hopped one brew so far and was suggested I dry hop after its finished fermenting in the secondary...

Sounds good, yeah still generally do a 60 min boil, though you could get away with 45 mins if you want to save a bit of time.

You're right about removing aroma if adding dry hops too early, up until recently recently it was a big no-no. However with the big NEIPA craze it has become a popular practice because it apparently helps add the distinctive juiciness. Google "biotransformation" if you want to read up on it.

Ps. You don't need to transfer to secondary, it's an unnecessary step with added infection and oxidation potential.