IPA

[nzbrewer]

Place your best IPA recipe here

[Mike Neilson]

Oh might as well be the first

85% UK Pale Malt
6% Carapils
6% Crystal 60
3% Crystal 120
30g Chinook Mash Hop

67 deg mash

30g Chinook @ 60
55g Cascade @ 15
55g Centenial @ 15
55g Cascade @ 5
55g Of Cascade Centenial Chinook @ 0

50g Dry Hop of Each for 10 days after primary at ambient.

1.065 SG - 1.015 FG 6.5%
77 Ibus 1.25% Bitterness Ratio
24 SRM

1056 Yeast ferment at 20deg

Lots of Crystal malts but I find it carrys the harsher Chinook quite well and the Higher Ibu ratio. Just a good easy drinker

[JoKing]

Here is an old IPA recipe of mine that I brewed for a few competitions and won a load of golds with. The style says English IPA - and the yeast is of English Style, however the hops aren't traditional English hops. Furthermore - after this beer, I stopped entering home brew competitions as the response was satisfying enough for me to "call it quits". As such - this is only one of a hanful of my "award winning recipes" and if any other styles pop up on this forum that I have won medals for, I will post my other award winning recipes there.

It's also important to note that all the ingredients are easily available in NZ.

Amber Ghost
14-A English IPA
Author: joKing
Date: 11/01/2007

Size: 23.0 L
Efficiency: 75%
Attenuation: 75%
Calories: 222.79 kcal per 12 fl oz

Original Gravity: 1.067 (1.050 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 14.21 (8.00 - 14.00)
Alcohol: 6.58% (5.00% - 7.50%)
Bitterness: 54.3 (40.00 - 60.00)

Ingredients:
3 kg Australian Pale Malt
.5 kg Crystal Malt 40°L
.5 kg Cara-Pils
3 kg Maris Otter Pale
56.4 g Northern Brewer (6.00%) - added during boil, boiled 60 min
33 g Nelson Sauvin (9.5%) - added during boil, boiled 15 min
27 g Nelson Sauvin (9.5%) - added during boil, boiled 1 min
56.4 g Cascade (5.5%) - added dry to secondary fermenter
Yeast Safale S-04 Top Quality Ale Yeast

66 degree single infusion mash.

[JoKing]

Here is another IPA recipe. At the time, I was trying to brew something like Monks Habbit from the Cock and Bull. I put a lot of research into it, and found out information online that said that they used Styrian Golding and Saaz in it... probably true when Monks Habbit used to be a Dubbel - but it isn't anymore... At the time, Riwaka was called D-Saaz, so I assumed that this was the "Saaz" that they said was in the recipe. Lucky for me that D-Saaz was so citrussy, and worked well in this recipe to emulate the Monks Habbit. I think this was my 3rd go at brewing it - and it is by far the closest that I got to the aroma and flavour. Even when I had Monks Habbit at the Cock and Bull last month - it reminded me of this beer.

So called Massacre, because of the blood red colour it had.

IPA Massacre
14-B American IPA
Author: joKing
Date: 28/06/07

Size: 23.0 L
Efficiency: 75%
Attenuation: 75%
Calories: 290 kcal per 12 fl oz

Original Gravity: 1.073 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 15.32 (6.00 - 15.00)
Alcohol: 7.5% (5.50% - 7.50%)
Bitterness: 54.3 (40.00 - 60.00)

Ingredients:
3 kg Golden Promise Pale Malt
2.5kg Vienna Malt
1.5 kg Munich I
.25 British Dark Crystal
70 g Styrrian Goldings (2.9%) - added during boil, boiled 90 min
20 g D-Saaz (4.4%) - added during boil, boiled 90 min
30 g Styrrian Goldings (2.9%) - added during boil, boiled 15 min
40 g D-Saaz (4.4%) - added during boil, boiled 15 min
40 g D-Saaz (4.4%) - added during boil, boiled 1 min
50 g D-Saaz (4.4%) - used as dry hop
Yeast: wlp001

I did a step mash on this one, from 53 (15mins) to 67 for and hour. This brew was rather popular at our Home brew club, and at Hallertau Homebrew day, and at NVIOUS birthday party - or whatever it was... Cant remember now... got too pissed!

[studio1]

Awesome! I was going to ask if someone had a recipe to emulate this.

[JoKing]

Cool! If I were to brew it again though, Studio... I'd not worry about the Styrian 90mins addition and sub it for something else to make up your desired IBUs. Also - I'd try to fit in some US Cascade in the end somewhere. However, the above recipe was very nice as it was - there was just HEAPS of hops in the kettle once I was done!

Also I should add that I used irish moss (1tsp for 15mins) in that brew.

Cheers!

[studio1]

Sweet have some US cascade in the fridge and I just smacked a pack of Wyeast 1332 which I think I will use. Heading off to LHBS today to get some stuff so will grab what I dont have there.

[studio1]

NZ Styrian or imported?

[JoKing]

I think they were imported - but I have to say that the flavour contribution was minimal compared to the D-Saaz... err ummm Riwaka. Well, it was D-Saaz at the time, so I'll go for that.

Anyway, You could use NZ Styrian, it's cheaper - and higher in alpha.

Also, an additional 50g of Cascade in the dry hop would go down a treat.

I dry hop at 20degrees for 10 days... this method seems to be the best for me: but please note that I use a glass carboy - permeable plastic isn't flash to dryhop in.

Oh... and all the hops were pellets too.

Oh... It was a 28 Litre boil too.

[Reviled]

Thought id dig up my IPA recipe, I finished my last bottle of this last week and was quite upset about it..

This is also from back before i used brewing software and just sorta "threw stuff in there" :o) Worked out well tho.

OG - 1055 - IBU's - lots ;o) - If i was going to do it again id definately dry hop it..
3.8kg Aussie Pale
1kg Munich
220g Cara-Pils
200g Cara-Hell
130g Amber
100g Dark Crystal
60 : 15g Southern Cross 13.2%
45 : 10g Northern Brewer 8.5%
20 : 10g Northern Brewer 8.5%, 15g EKG 4.2%, 15g NZ Fuggles 5.3%
10 : 20g EKG 4.2%, 15g Styrian 5.5%, 15g NZ Fuggles 5.3%
FO : 20g EKG, 20g NZ Fuggles, 15g Styrian
S-05

[Dai]

This was my attempt at an English style IPA:

OG 1.060
FG 1.010 so abv around 6.75%

96% Marris otter
4% Crystal (I am told this is about 90L)

I did about a 20L brew, so had 6kg MO and .25kg crystal; my efficency is low at c.65% so needed this much grain!

Mashed in c.15L of 65C water for 1hr 30min (just plain Cambridge tap water)
60min boil

Hop schedule:
10g green bullet (AA 13.6) and 40g imported Styrian golding (AA 5.5) @ 60min
20g IS golding @30min
20g IS golding @10min
20g IS golding @ W/P
Was aiming for 66 IBU as I thought that my OG would be c.1.050. It was actually 1.060, so the BU's are a bit lower than they should be and next time I will kick them up by around 10% at each addition.

Yeast: London ale 1028 (800mL starter)
Fermented for 10 days at around 23C (don't have temperature control, so a bit of a plus/minus here). No secondary fermentation, and bottled instead of kegged (as I don't have a keg system!). Primed with 9TBSP dextrose.

Turned out very well, although I have had comments that it needs to be a bit more bitter; now I know what sort of efficency I get, I will adjust so the GU:BU ratio is around 1-1.3 (ish). Was bottled at the end of December '08, but is really good now. Had quite a 'hot' alcohol taste after 3-4 weeks, but this mellowed over time. Quite a amber colour and some good marmalade flavours coming through!

[Greig McGill]

Is that the one we tried at Brians? If so, it's a bloody beauty!

[Dai]

Certainly was- bottle coming your way as soon as my grain arrives :)