iipa recipe

[danb]

having a play with brewmate as fancy doing a iipa soon and decided on cascade and willamette hops from reading through a lot of posts. i have got a quite a taste for hardcore ipa, sierra nevada torpedo and the tesco double ipa so something that stands out like them. how does this sound -
21l 1.091 o.g
96.2 ibu
9.24% at 75% aa

maris otter 7.500kg
crystal 0.050kg
sugar 0.500kg

cascade 50g 90 mins
Willamette 50g 90 mins
cascade 20g 15 mins
Willamette 20g 15 mins
cascade 20g 10 mins
Willamette 20g 10 mins
cascade 20g 5 mins
Willamette 20g 5 mins
cascade 20g 0 mins
Willamette 20g 0 mins

Willamette 40g dry hop

any feedback on what I have done right and wrong would be great. thanks

 

[phettebs]

I think it looks good. What yeast you going to use?

 

[JKaranka]

I would make a smaller bittering addition and add more late hops. Torpedo makes almost all its IBU from a giant 5 minute addition, for example. Also, I'd bring the dry hop up to around 100-150g (specially for the ABV). You might need some higher AA hops for the bittering addition and some late as well (apollo, chinook, magnum would be typical American ones... but maybe nugget or even admiral would play better with the willamette). I like the idea of cascade with willamette, it sounds very floral, a bit herby, not too grapefruity.

 

[danb]

not really sure about the yeast, the only 2 I have used upto yet is danstar nottinghams and gervin ale yeast.
how about
magnum 60g 90 mins
cascade 30g 15 mins
Willamette 30g 15 mins
cascade 30g 10 mins
Willamette 30g 10 mins
cascade 30g 5 mins
Willamette 30g 5 mins
cascade 30g 0 mins
Willamette 30g 0 mins

Willamette 60g dry hop

108 ibu

 

[phettebs]

Can you get US05? It's a pretty standard American dry yeast that will let the hops shine through.

 

[graysalchemy]

I second barry on that one US-05 is what you want.

very similar hopping to my St Austels Proper Job Clone which uses willamette cascade and chinnock............. lots of it :lol: :lol:

 

[danb]

will go with us 05 for it then. thanks

 

[JKaranka]

I would still drop the 60m addition a bit and increase the 5m addition. The bittering addition should never be the largest of the lot, and 3/4 of the IBUs or more should come late on, unless you want bitterness without flavour. There's a good few yeasts to use: US05 (tough to flocculate), San Diego Superyeast has worked for me ok, also the Mangrove Jacks sounds good as it flocculates more than US05 but has similar profile.

 

[JKaranka]

Also, given enough hops, nottingham / gervin make a mean IPA :party:

 

[danb]

if I lower the bittering hops and up the late additions would gervin be suitable then?

 

[JKaranka]

With gervin I'd wait till it flocculates a bit before dry hopping it. US05 and similar tend to be favoured but I find it works pretty well (gervin is clean, dry, just kills a notch of the hop aroma).