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Found 20 results

  1. From the album Brews

    One of my favorite Mr. Beer brews yet! Diablo IPA -- this one was conditioned for about 10 weeks. Pours a very dark brown with a reddish hue. 2" off white head that dissipates to a think layer but remains throughout. Aroma is hoppy. Taste is also hoppy and only slightly bitter. Delicious & easy to drink. Will definitely brew this one again.
  2. recipe

    Finally, I brewed a Hoppy CAL! ? Calidelic Mandarin IPA Classic American Light HME BrewMax Pale LME, 0.55 lb. Rahr 2-Row, 1.25 lb. Caramel 120L, 0.06 lb. Summit, 0.25 oz., 20 min. Azacca, 0.25 oz., 10 min. Galaxy, 0.25 oz., 7 min. Citra, 0.5 oz., half for 5 min. and the remainder @ flame-out Mandarin zest @ 10 min. Mandarina Bavaria, 0.5 oz. dry-hop along with additional mandarin juice/zest on Day 7 Safale US-05 Mash grains @ 152 F for 60 min. Sparge with 2-3 cups hot water 30 min. boil including LME OG 1.058 IBU 58 SRM 5 ABV ~5.5% Inspiration for this recipe: Mr. Beer Tangerously Hoppy IPA and New Belgium Citradelic Tangerine IPA.
  3. Introducing our newest recipe, Thunder Bay IPA. This beer is our take on Bell's Two Hearted Ale, which was recently named the Best Beer in America for 2017 by Zymurgy magazine, dethroning Pliny the Elder after its 8 year reign. You can get this recipe for FREE with the purchase of a Brewmax 2G fermenter. Or you can buy the recipe HERE. Happy International Beer Day!
  4. Long Play IPA turned out very nicely! I just followed the recipe! I am glad because this just came off conditioning. I am having a beer tasting party this weekend to share my home brews and I think this will go over well. I will be serving: Northwest Pale Ale Klondike Gold Long Play IPA Surly Dog IPA Voodoo that you do Ale Stout Porter My guess is that is the order to serve them. Amy tips on food and other party prep? Dare I serve local craft brews at the party too in addition to my own stuff? Good as the Mr. Beer stuff is, local craft beer is stiff competition!
  5. I am really excited about my Surly Dog IPA. It is about my 6th batch. I was going to bottle it today after 21 days in the fermenter but it has an apple cider taste to it. It has been an a cooler and in the first week or so I kept the temperature in mid 60s via ice bottles and packs. So question - how many more days should I leave it in the fermenter before I take a test taste off the spigot again?
  6. This juicy IPA attributes its fruity flavor to the addition of not only the juice and zest of tangerines, but also the citrusy and tropical characteristics of Cascade and Zythos hops. This brew has just enough malt backbone to carry these fruit flavors without adding too much sweetness or body. With the effervescent aroma of juicy tangerines, and the bright floral flavors of the tropics, this beer is perfect for those hot and lazy summer days when all you want to do is relax with a cold beer. Enjoy! Tangerously Hoppy IPA Recipe
  7. Low Earth Orbit IPA - Wavelength Brewing Company - Vista, CA April 2016's collaboration is with Wavelength Brewing Company of Vista, CA! Limited edition recipe, EXTREMELY LIMITED STOCK. L.E.O. IPA, or “Low Earth Orbit” IPA, is a highly quaffable session IPA with a complex hop profile that includes Columbus, Zythos, and Mosaic hops. While the Columbus and Zythos hops contribute to the hop bitterness and flavor to create a pungent hoppy base, the Mosaic hops take this even further with an incredible kaleidoscope of flavors. With a vibrant grapefruit aroma, and the flavors of citrus and tropical fruit, this brew showcases a “Mosaic” of flavors that this special hop variety provides. And with the addition of Victory, Vienna, and Carapils, this beer has a sufficient malt backbone to carry all of that hop flavor. The low ABV of this sessionable IPA will keep you at a Low Earth Orbit without sending you off into space. Unfortunately, the Mosaic hops are not sold separately. We were only able to get our hands on a very limited supply. But with the popularity this hop strain has gained recently, we hope it will become more accessible in the future so we can carry it permanently. http://www.mrbeer.com/leo-session-ipa-by-wavelength-brewery
  8. Hi All, I'm a relatively new brewer and I just finished my first batch of Diablo IPA. I like it!! I'd like to boost the ABV without adding much body. I'd like to maybe get to about 8% ABVCan I use pure maltose to do this? As a completely fermentable sugar maltose would leave no mouthfeel or off tastes correct? I'm talking about using pure maltose sugar, not a maltose corn syrup or a booster mix of sugars. Thanks
  9. Our newest Craft Refill, the Long Play IPA (aka, LP IPA) is now available! http://www.mrbeer.com/refills/craft-refills/long-play-ipa-craft-refill
  10. looking for a good, but basic IPA or APA recipe. will be my first PA any suggestions?
  11. So I just tasted my recipe from the fermenter and it is amazing! Can't wait for it to finish 1 can northwest pale ale 1 can chopped mangos in light syrup puréed and 1oz of citra hops
  12. From the album Brews

    I wanted to try to come up with something that tasted like a Goose Island IPA. Now, I'm not claiming this is as good as a Goose Island, but I was very happy with the results. I love the citrus/hop balance in the Goose Island and the drinkability of it. So I took the Horse's Ass Ale recipe and added 1 oz of Centennial Hops (used in Goose Island) and 1 lemon zest to also add to the citrus flavor. Pours a light copper, slight hoppy aroma (ten MrBeer recipes in, and aroma thus far is never that strong for any of my brews), a thin, thin head remains throughout, great carbonation, crisp, 'zesty' -- slight lemon and honey taste. Very easy to drink. If I could sum this up I'd say -- it's a nice Light IPA. Thus far, I've always waited the 28 days to condition, but out of curiosity, I tried this at 21 and 26 (three days chilled in each case) and it was very good.
  13. Hi everybody! I've just started to brew the Sugar on top IPA and I wanted to ask you, considering your experience, what is the best temperature to brew it. As usual, the Mr.Beer instructions said that the optimal temp is 68F but I was wondering since this is an IPA, if a different temp is optimal for this specific recipe. The yeast is the US-05. Thank you very much for your help/inputs!
  14. I have 4oz of Azacca Hops, so I decided to come up with my first recipe, an Imperial (double) IPA. It's pretty basic and that's what I wanted. Please critique. I'm a big boy. I can take it and make adjustments. Note: In order to achieve the target IBU, I plan on adding the DME late in the boil. I will also use a yeast starter. The cane sugar will be added after high krausen in order to achieve as much fermentation as possible. Nice Azacca Single Hopped IIPA Method: Partial Mash Style: Imperial IPA Boil Time: 90 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 3 gallons Efficiency: 75% (brew house) Boil Gravity: 1.013 (recipe based estimate) Original Gravity: 1.088Final Gravity: 1.019ABV (standard): 9.11%IBU (tinseth): 98.1SRM (morey): 10.61 Fermentables Amount Fermentable PPG °L Bill % 9 lb Dry Malt Extract - Light - (late addition) 42 4 75% 1.5 lb American - Caramel / Crystal 40L 34 40 12.5% 1.5 lb Cane Sugar - (late addition) 46 0 12.5% Hops Amount Variety Time AA IBU Type Use 1 oz Azacca Pellet 10.3 Boil 90 min 53.21 0.5 oz Azacca Pellet 10.3 Boil 60 min 24.87 0.5 oz Azacca Pellet 10.3 Boil 20 min 15.06 0.5 oz Azacca Pellet 10.3 Boil 5 min 4.96 1.5 oz Azacca Pellet 10.3 Dry Hop 7 days Mash Guidelines Amount Description Type Temp Time 2 gal Infusion 150 F 20 min Other Ingredients Amount Name Type Use Time 1 oz irish moss Fining Boil 15 min Yeast White Labs - California Ale Yeast WLP001 Attenuation (avg): 76.5% Flocculation: Medium Optimum Temp: 68 - 73 °F Starter: Yes Fermentation Temp: 66 °F Pitch Rate: 1.0 (M cells / ml / ° P)
  15. Getting ready for brew day on Saturday! Emperor's Imperial Guardbody { font-family: sans-serif; }Emperor's Imperial Guard RecipeEmperor's Imperial GuardStyleImperial IPABrewerVakkoBatch2.13 galExtractRecipe Characteristics Recipe Gravity1.096 OGEstimated FG1.024 FGRecipe Bitterness97 IBUAlcohol by Volume9.3%Recipe Color12° SRMAlcohol by Weight7.3%Ingredients QuantityGrainTypeUse1.00 lbBriess DME - Bavarian Wheat (65%/35%)ExtractExtract1.00 lbBriess LME - Traditional DarkExtractExtract2.86 lbMr. Beer Northwest Pale Ale - HMEExtractExtractQuantityHopTypeTime0.50 ozCentennial - High alpha with floral and citrus, dual use hop for American alesPellet0 minutes1.00 ozCascade - Unmistakable grapefruit aroma and flavor, signature hop of many American alesPellet0 minutes0.50 ozCascade - Unmistakable grapefruit aroma and flavor, signature hop of many American alesPellet2 minutes0.25 ozFalconer's Flight - Proprietary blend of the Northwest's most unique hop varietiesPellet7 minutes0.25 ozFalconer's Flight - Proprietary blend of the Northwest's most unique hop varietiesPellet15 minutes1.00 ozMr. Beer Northwest Pale AlePellet5 minutes0.25 ozWarrior -Bittering aromatic properties due to its low cohumulone contentPellet60 minutes0.25 ozWarrior -Bittering aromatic properties due to its low cohumulone contentPellet45 minutes0.25 ozZythos - Special blen of very popular hop varieties lending notes of citrus, floral, black currant, berries and pine and very prominent hop bite.Pellet30 minutes0.25 ozZythos - Special blen of very popular hop varieties lending notes of citrus, floral, black currant, berries and pine and very prominent hop bite.Pellet20 minutesQuantityMiscNotes1.00 unitSafale S-05 Dry Ale YeastYeastAmerican: Temperature Range: 59°-75° F 11.5 GRAMS Recipe Notes Dry hop 1oz Cascade for 14 days.(edit--1oz not 0.5oz) Dry hop 0.5oz Centennial for 7 days. Batch Notes
  16. From the album Brews But Not Home Brews

    My second favorite SN brew aside from the Beer Camp 2015 Hoppy Lager.
  17. From the album Home Brews

    This Sugar On Top IPA was my second home brew. My first was the Classic American Light that came with my LBK kit. I have grown more accustomed to deeper and more flavorful hop infused brews. This SOT IPA was the perfect brew, the addition of brown sugar gave a light sweetness while maintaining the cool bitterness of the hops, thus creating the perfect flavor contrast.

    © Justin D. Hill

  18. Hello all! New to the forum and starting my third batch of homebrew today. I started in early January with the CAL that came with my LBK kit. It turned out pretty decent for my first attempt; it tastes like beer, it carbonated well, and the color/clarity is surprisingly nice. I can't say I'm a huge fan of the flavor, but I think that's because I don't drink light beer often (except on a hot summer day on a boat in the middle of the lake in northern MN). I'm much more of a pale ale/IPA kind of guy. I love my hops! Which is why I opted for the NW Pale Ale as my second batch. It has been bottled for exactly 4 weeks tomorrow, so I'm more than excited to see how it turned out (tasted like flat beer with more flavor than the CAL at bottling, which is promising). Anyways, that's my background up to this point. For my third batch, I'm making the Hopiphany White IPA recipe (a branch off the NW Pale Ale, so I can compare how the different yeast and added hops change the flavor of the original extract). So far, with my first two batches, I've been following the suggestions of most (if not all) veteran brewers on the forum of fermenting for 3 weeks (instead of 2, which the instructions say). My question today is when to add the hops to the Hopiphany recipe. The recipe says to add the hop pellets to the fermenter "at the 1 week mark," but my concern is this is based on the 2 week fermenting cycle. The description of this beer specifically says the hops are "added late for maximum aroma and flavor" so I don't want to rush anything by adding them too early. I want to get the most out of my added hops! So, do I add the hops after 1 week of fermenting (as the recipe suggests), or do I wait until the 2 week mark, at which point they will still be "added late" with only 1 week of fermenting remaining? Or, do I split the difference and add them at the halfway mark (1.5 weeks)? Has anyone made this particular recipe and fermented for 3 weeks? If so, when did you add the hops and what was the result? Any and all suggestions are welcome here, as I am still a novice and am eager to learn. Thanks in advance!
  19. I bought an LBK a while back, and brewed the American Light that came with it. I followed the MR. BEER included instructions TO A TEE (correct temperature and sanitizing while brewing, ideal ferment temp and time, exact amount carbo drops and ideal carbo temp and time). I chilled the beers in the fridge for two weeks, like it says to do. It was after tasting my almost unenjoyable "liquid bread" that I figured it was just because it was American Light (light beers are a waste of hops) and there must be a reason they toss this kind in with your kit as a 'freebie'.. So I looked online and found a bunch of awesome sounding refill kits and didn't hesitate to order some beers that I myself would buy at The Beer Store (you guys in Ontario will know what I'm talking about). I received them yesterday and am anxious to get some more brewing today. I got Grand Bohemian Czech Pilsner, Diablo IPA, American Ale, Northwest Pale Ale, Pale BrewMax LME SoftPack, along with a Professional Bottling System. ANYWAY, long story short.. Some cans are bigger than others. Can I use them all in my LBK, or do I need to split into two batches, or get a bigger fermenter?
  20. From the album Swen's labels

    Alpha King clone label