Low cost all grain hoppy IPA recipe?

[Sandimas]

Grown your own hops, that's what I do. Got close to 1kg off each plant last year.

The only thing is you can't get certain hops as plants e.g. Citra and the cooler weather over here does make a difference, but my home-grown Cacsade is great in my US-style beers.

 

[Hanglow]

IPA has evolved to the point where you need additional adjectives to have any idea what it will taste of.

My answer to the original question would be to look at some classic West Coast IPA recipes, like Bells two hearted, ballast point sculpin, stone IPA, Blind Pig etc. They should be about 150g or so per batch. But as you want them "sweet tasting" I'd simply remove the bittering addition.

 

[Deadhead]

What about using hop oils and extracts? A little goes a long way!

 

[fgoulding]

Are you able to share the recipe

Cheers Tom

I would like to see the recipe as well :)

 

[The-Engineer-That-Brews]

IPA has evolved to the point where you need additional adjectives to have any idea what it will taste of.

My answer to the original question would be to look at some classic West Coast IPA recipes, like Bells two hearted, ballast point sculpin, stone IPA, Blind Pig etc. They should be about 150g or so per batch. But as you want them "sweet tasting" I'd simply remove the bittering addition.

At the risk of contributing further to the echo chamber, I couldn't agree more. Last year I ordered an IPA in a restaurant and what turned up looked like a pint of radioactive Fanta...Bleurgh.

 

[clib]

Are you able to share the recipe

Cheers Tom

Oh go on, this is my simplified version. The original has a very small 60 minute addition, a big whirlpool addition that provides most of the IBUs, and two dry hops. This is very close to the original amount of hops. I'd reduce them by about 20% for my own purposes. I think the commercial version is 4.4%, a session IPA. This isn't the exact recipe but it is close, I just re-arranged the hopping a little to make it simpler. You need to have an idea of what IBUs you will get in your system. Perhaps put all your IBUs at 60 minutes and steep the 0 minutes hops at or below 80C.


20.0 Litres
OG: 1.045
FG: 1.009
ABV: 4.7 %
Colour: 11.5 EBC
Bitterness (IBU): 44
Brewhouse Efficiency (%): 75

3kg Pale Ale Malt
700g Vienna
170g Crystal 80 EBC

7.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes
20.0 g Centennial Pellet (9.7% Alpha) @ 0
20.0 g Comet Pellet (9.5% Alpha) @ 0
20.0 g Mosaic Pellet (13% Alpha) @ 0
25.0 g Centennial Pellet (9.7% Alpha) @ 3 Days Dry Hop
25.0 g Comet Pellet (9.5% Alpha) @ 3 Days Dry Hop
35.0 g Mosaic Pellet (13% Alpha) @ 3 Days Dry Hop

Mash at 70°C for 60 Minutes. (They do)
Sparge at 78C.
Yeast Safale US-05 (I suspect they may use a house yeast)

 

[soupdragon]

Thank you kind sir. I've not used comet or mosaic, what flavour/aroma do they give?

Cheers Tom

 

[AXW123]

I would also echo the post above - grow your own hops. Not only are the hops essentially free after the first year but they also have an absolutely fantastic smell because they are so fresh.

 

[fgoulding]

Oh go on, this is my simplified version. The original has a very small 60 minute addition, a big whirlpool addition that provides most of the IBUs, and two dry hops. This is very close to the original amount of hops. I'd reduce them by about 20% for my own purposes. I think the commercial version is 4.4%, a session IPA. This isn't the exact recipe but it is close, I just re-arranged the hopping a little to make it simpler. You need to have an idea of what IBUs you will get in your system. Perhaps put all your IBUs at 60 minutes and steep the 0 minutes hops at or below 80C.


20.0 Litres
OG: 1.045
FG: 1.009
ABV: 4.7 %
Colour: 11.5 EBC
Bitterness (IBU): 44
Brewhouse Efficiency (%): 75

3kg Pale Ale Malt
700g Vienna
170g Crystal 80 EBC

7.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes
20.0 g Centennial Pellet (9.7% Alpha) @ 0
20.0 g Comet Pellet (9.5% Alpha) @ 0
20.0 g Mosaic Pellet (13% Alpha) @ 0
25.0 g Centennial Pellet (9.7% Alpha) @ 3 Days Dry Hop
25.0 g Comet Pellet (9.5% Alpha) @ 3 Days Dry Hop
35.0 g Mosaic Pellet (13% Alpha) @ 3 Days Dry Hop

Mash at 70°C for 60 Minutes. (They do)
Sparge at 78C.
Yeast Safale US-05 (I suspect they may use a house yeast)

Brilliant! Thanks :)

 

[clib]

Thank you kind sir. I've not used comet or mosaic, what flavour/aroma do they give?

Cheers Tom

Comet is a grapefruity hop. Mosaic is quite complex, hence the name. Stone fruit, tropical, citrus, herbs, pine allegedly. They appear in lots of hoppy American type beers now, in high demand.

 

[soupdragon]

Both sound right up my street. Will plug the recipe in to Beer Engine and tweak the IBU's to the available hops and add a batch to my next Geterbrewed order

Cheers Tom

 

[clib]

Both sound right up my street. Will plug the recipe in to Beer Engine and tweak the IBU's to the available hops and add a batch to my next Geterbrewed order

Cheers Tom

With hops that give you tropical and stone fruit flavours like Mosaic, Citra I always get the freshest hops I can, really pays to do so I think.

 

[cheeseyfeet]

A 70 degree mash is interesting, wonder if this is one of those commercial to home brew scaling things?

 

[soupdragon]

Mashing high should give more mouthfeel/fuller body with a higher final gravity. All down to those lovely enzyme things working differently depending on the temp.

Cheers Tom

 

[The-Engineer-That-Brews]

Mashing high should give more mouthfeel/fuller body with a higher final gravity. All down to those lovely enzyme things working differently depending on the temp.

Yup - do the mash at about 68-72ºC to maximise the beta-amylase, and make sure you've got enough calcium in the water.

 

[soupdragon]

Dave Line's description of the process is a cracker, don't remember the exact text of it now.

Cheers Tom

 

[The-Engineer-That-Brews]

Dave Line's description of the process is a cracker, don't remember the exact text of it now.

Try this one: the-science-of-step-mashing

 

[soupdragon]

I prefer the mental image of little enzyme people chopping up starch logs will stay with me forever

Cheers Tom

 

[BeerOclock]

could do one of the smash beers from Hughes’ bible. Amarillo or Mosaic are good. No dry hops. 100g from CML for £7. Pale malt as base. Cheap and cheerful and easy brew !

 

[clib]

An IPA can be very low cost. And simple.

20-25 litres

Pale malt 97%
Crystal 3%

Cluster/Bravo/Columbus hops @ 60 for a 1:1 bu:gu ratio. Eg 1.060 & 60 ibu.

100g dry hops of your choice

Recycled yeast. My go to now is Verdant IPA. Easily top cropped, lots of floating yeast, so cost is minimal.


The hopping can obviously be done in different ways. Add a 50-60g flameout/ whirlpool steep by all means. Do single hop, or split between 2 or 3 hops. IPA suitable hops vary in price, cheaper options are Cascade, Columbus/Zeus, Summit, Bravo, Chinook. Try one of the C's with Bravo or Summit.