BeerBorg

This post is a result of Bob's thread titled "When is an IPA Not One???" It spawned a great conversation on the make up of an IPA and whether or not it could be a session beer by definition. Of course, this get's my recipe maker in my head going. This is what I've come up with. It still has the color and IBU ratings of an IPA, but a lower OG (and thus, lower ABV) than an IPA as defined by the BJCP. The projected ABV on this is 4.7%. I think this could be a fun one to brew and see how it comes out:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Session IPA (Still Need A Good Name Too)
Brewer: Antler Brewing
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.45 gal
Post Boil Volume: 5.90 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 7.0 SRM
Estimated IBU: 66.7 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.0 %
1 lbs 12.0 oz Vienna Malt (3.5 SRM) Grain 2 17.5 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.5 %
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 24.1 IBUs
0.50 oz Centennial [10.00 %] - Boil 45.0 min Hop 5 15.8 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 6 8.9 IBUs
0.50 oz Simcoe [13.00 %] - Boil 20.0 min Hop 7 13.5 IBUs
0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 4.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 13 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 166.8 F 152.0 F 75 min

Sparge: Fly sparge with 5.53 gal water at 170.0 F

I've done the Breakwater Pale Ale twice and really liked the fact that if was tasty like an IPA but really just a pale ale. It's got a slightly higher OG than your recipe but less IBU's but, the hops used give it an IPA aroma and taste.
And, many of my beers have used a combo of Simcoe, Amarillo and Centennial or Cascades and I like what they bring to the table.

Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 7.0 SRM
Estimated IBU: 50.8 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 92.9 %
6.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 3.9 %
5.0 oz Biscuit Malt (23.0 SRM) Grain 3 3.2 %
0.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 4 16.0 IBUs
0.25 oz Chinook [13.00 %] - Boil 45.0 min Hop 5 14.4 IBUs
0.20 oz Chinook [13.00 %] - Boil 30.0 min Hop 6 6.5 IBUs
0.50 oz Chinook [13.00 %] - Boil 15.0 min Hop 7 8.5 IBUs
0.50 oz Chinook [13.00 %] - Boil 2.0 min Hop 8 5.3 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 9 -
0.50 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs

Glad to see a recipe come out of it. Me I would not quibble over a few percentage either way. It it tastes like an IPA.............................. well 'nough said.

BlackDuck wrote:This post is a result of Bob's thread titled "When is an IPA Not One???" It spawned a great conversation on the make up of an IPA and whether or not it could be a session beer by definition. Of course, this get's my recipe maker in my head going. This is what I've come up with. It still has the color and IBU ratings of an IPA, but a lower OG (and thus, lower ABV) than an IPA as defined by the BJCP. The projected ABV on this is 4.7%. I think this could be a fun one to brew and see how it comes out:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Session IPA (Still Need A Good Name Too)
Brewer: Antler Brewing
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.45 gal
Post Boil Volume: 5.90 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 7.0 SRM
Estimated IBU: 66.7 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.0 %
1 lbs 12.0 oz Vienna Malt (3.5 SRM) Grain 2 17.5 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.5 %
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 24.1 IBUs
0.50 oz Centennial [10.00 %] - Boil 45.0 min Hop 5 15.8 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 6 8.9 IBUs
0.50 oz Simcoe [13.00 %] - Boil 20.0 min Hop 7 13.5 IBUs
0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 4.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 13 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 166.8 F 152.0 F 75 min

Sparge: Fly sparge with 5.53 gal water at 170.0 F

so I have a crazy question, since I have not done an IPA yet. I have used hops on several brews, but only 1 kind in each recipe. I have also tested out timing in different recipes, for bitter, flavor, aroma.
When you combine 2 hops at the same time, how do you know what your getting out of each?

Experience and information about the hops will let you know what you get from each hop. If you brew SMaSH beers, varying only the hops, then it will help you learn what each variety brings to the table. Reading up on the profile of a particular hop will help you decide what you want to use in a certain beer. When I brewed my pale ale, I knew I was looking for tropical fruit flavors and aromas, and I had never used Belma nor Galaxy before, but Google became an invaluable resource in finding out what they can smell and taste like.

For me, I started out using hops that I like in craft beers that I've tasted. From there, I just experimented with known recipes then, on my own.
You can go to just about any hop seller and read the descriptions on each hop to see what the flavor and aroma is known to be. There are some citrus hops that work well together with each other but many of us have done a few SMaSH's (single malt and single hop) brews to get to know what some hops are like by themselves. That's a good baseline to get to know some hops that you've not used before.

I would agree...experience and information on each hop will let you know. It's just comes with time. Time to drink commercial beers that utilize those hops, time to brew your own using those hops, time to research what each hop brings to the table. Then, once you figure out what flavors and aroma's you like, then you can start experimenting with combining multiple hops.

If you look at the hops that I chose, each one has citrus characteristics, so there is some commonality among them. But, along with the citrus, one hop might add a touch of piney aroma, while another might add a touch of flowery aroma. The base that I'm looking for is the citrus, with a little of the other characteristics to make it a little more complex and balanced. It's kind of like using basil as the base spice to spaghetti sauce. Even though you want the basil to be up front, you might add oregano, rosemary, garlic and thyme to really make it tasty.

The more garlic, the better!

Beer-lord wrote:The more garlic, the better!

Paul...maybe you should make a Garlic IPA.

BlackDuck wrote:Paul...maybe you should make a Garlic IPA.

But instead of hops you have to use basil and other herbs. Oh and spaghetti in the mash as an adjunct.

Nah, while I absolutely love garlic, I'm not going that far out. Coconut was a stretch for me but garlic, not gonna happen.
Now, I may put hops in my pasta!

BlackDuck wrote:I would agree...experience and information on each hop will let you know. It's just comes with time. Time to drink commercial beers that utilize those hops, time to brew your own using those hops, time to research what each hop brings to the table. Then, once you figure out what flavors and aroma's you like, then you can start experimenting with combining multiple hops.

If you look at the hops that I chose, each one has citrus characteristics, so there is some commonality among them. But, along with the citrus, one hop might add a touch of piney aroma, while another might add a touch of flowery aroma. The base that I'm looking for is the citrus, with a little of the other characteristics to make it a little more complex and balanced. It's kind of like using basil as the base spice to spaghetti sauce. Even though you want the basil to be up front, you might add oregano, rosemary, garlic and thyme to really make it tasty.

Where are the Red Pepper flakes? You can't make a sauce without Red Pepper Flakes!!! But you can make the sauce without the FLAKES!!!

Beer-lord wrote:Nah, while I absolutely love garlic, I'm not going that far out. Coconut was a stretch for me but garlic, not gonna happen.
Now, I may put hops in my pasta!

try buds!!

@ Black Duck.
Just a suggestion on the brew name,
"Could it Be?"