Jump to content
Mr.Beer Community
Sign in to follow this  
sabres032

High Peak IPA

Recommended Posts

My recipe for a five gallon LME/DME IPA (Split between two LBK's)

 

Malt/Grain bill:

3.3 pounds Briess Pale Ale LME

3.3 Pounds Briess Golden Light LME

1.0 pound Briess Wheat DME

4oz Carapils (steep at 155 for 30 minutes)

1 tsp Gypsum (Bringing steep water to temperature)

1 tsp Irish Moss (final 15 minutes of boil) 

 

Hops:

1 ounce Summit at 60 minutes

1 ounce Simcoe at 20 minutes

1 ounce Falconer's Flight 7C's at flame out

0.5 ounce Falconer's Flight 7C's four day dry hop

 

Yeast:

11.5 grams SafAle US-05 (5.75 grams each LBK)

 

Instructions:

*Bring 3.5 gallons water to 155-160 and add 1 tsp Gypsum 

 

*Steep 4oz carapils for 30 minutes

 

*Bring water to boil and add:

1 pound pale ale malt

1 pound golden light malt

1/2 pound wheat DME

boil for 60 minutes with 1.0oz summit hops (bittering boil)

 

*At 20 minutes add

2.3 pounds pale ale malt

2.3 pounds golden light malt

1/2 pound wheat DME

with 1.0oz simcoe hops (flavor boil)

 

*At 15 minutes add 1 tsp irish moss (for clarity)

 

*Add 1.0oz FF7C's at flame out

 

*Cool wort over 20 minutes

 

*at 70 degrees add wort to 1 gallon cold water in each LBK and add the Hop sacks to the LBK's

 

* Take OG reading.

 

My recipe was 1.09 at 68 degrees (corrected 1.075) qBrew said estimated OG at 1.055. Not sure what happened...

 

*Pitch 11.5 grams SafAle US-05 (5.75 grams each LBK)

 

*Ferment at 64-66 degrees for 21 days

 

*Add 0.5oz FF7C's to each LBK at day 17 dry hop for 4 days.

 

*Take FG reading (to be updated)

 

Cold crash 3 days

 

Bottle with 3/4 tsp table sugar each 12oz bottle

 

Condition at 70 degrees for 21 days.

 

Refrigerate what I will drink for three days.

 

Enjoy!!!!

  • Like 2

Share this post


Link to post
Share on other sites

You really like that hop schedule don't you? Can't say I disagree, what I've tasted of what I have labeled as MRBJR was quite good. Wish I could kick this cold so I can really get the full taste.  3 in the fridge just waiting for me... Tempting me

  • Like 1

Share this post


Link to post
Share on other sites

I like the addition of the wheat in the grain bill!

 

You are using 1/2 oz of hops in the dry-hop. That leaves you with a half-ounce leftover, right? I'd either throw that in the flameout addition, or would go ahead and dry-hop with a whole ounce.

 

Pardons if this is incorrect - maybe you have these hops around already and that's the amount you have. If so, all apologies.

 

:)

 

TTTT, I'd split the Simcoe & FF7Cs and use half ounce of each at 20 minutes, then a half ounce each at flameout, but that's just me. I am probably too late, anyway.

 

Regardless, it sounds great, be sure to keep us updated!

  • Like 1

Share this post


Link to post
Share on other sites

Slym, I'm using a 1/2 oz per LBK for dry hop. The wort was a little darker than I imagined when I racked to the LBK so I'm hoping it lightens up a tad during fermentation. 

 

I remember you posting having great success adding wheat extract to your IPA. I've been reading it adds body and some flavor to the finished product so why not as some, right?

  • Like 1

Share this post


Link to post
Share on other sites

I've taken to the habit of adding wheat dme (about 1 lb) to practically every recipe I make. I've noticed a marked improvement in head formation and retention since I started. Some recipes I will even steep carapils (if I'm steeping other specialty grains) along with the wheat dme. 

  • Like 2

Share this post


Link to post
Share on other sites

I have also started adding either wheat DME or booster or Maltodextrin. maybe a cup only if no required for recipe. Same intent.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, Nickfixit said:

I have also started adding either wheat DME or booster or Maltodextrin. maybe a cup only if no required for recipe. Same intent.

 

Nick,

 

I bought some maltodextrin a while back after reading one of your posts. I have yet to use it though. I might have to try it on one of my next brew days. 

Share this post


Link to post
Share on other sites

i've been sold on maltodextrin... adding 3-4 oz to pretty much every bew.  easy to add in and I get it on amazon!  

Share this post


Link to post
Share on other sites

It does improve the head retention but I think sometimes despite the claim that it is tasteless it does impart some sweetness to the beer.

 

Share this post


Link to post
Share on other sites
Just now, Nickfixit said:

It does improve the head retention but I think sometimes despite the claim that it is tasteless it does impart some sweetness to the beer.

 

 

I'll have to add it to the next batch that I'm looking for some residual sweetness in. 

Share this post


Link to post
Share on other sites
6 hours ago, sabres032 said:

Slym, I'm using a 1/2 oz per LBK for dry hop. The wort was a little darker than I imagined when I racked to the LBK so I'm hoping it lightens up a tad during fermentation. 

 

I remember you posting having great success adding wheat extract to your IPA. I've been reading it adds body and some flavor to the finished product so why not as some, right?

 

Ah, that hop-schedule makes sense, then, using two LBKs.

 

:)

 

  • Like 1

Share this post


Link to post
Share on other sites
4 hours ago, scouterbill said:

I've taken to the habit of adding wheat dme (about 1 lb) to practically every recipe I make. I've noticed a marked improvement in head formation and retention since I started. Some recipes I will even steep carapils (if I'm steeping other specialty grains) along with the wheat dme. 

 

This is what I got when I added 1-1/2# wheat DME & steeped 4 oz Carapils to the WDA can:

 

 large.006.JPG.806f6154c0a270ec4640ab58c3

 

I filled a 20-22oz glass with a 12 oz beer. Gorgeous!

  • Like 4

Share this post


Link to post
Share on other sites
16 minutes ago, slym2none said:

 

This is what I got when I added 1-1/2# wheat DME & steeped 4 oz Carapils to the WDA can:

 

 large.006.JPG.806f6154c0a270ec4640ab58c3

 

I filled a 20-22oz glass with a 12 oz beer. Gorgeous!

Beer porn

  • Like 1

Share this post


Link to post
Share on other sites
5 hours ago, Nickfixit said:

It does improve the head retention but I think sometimes despite the claim that it is tasteless it does impart some sweetness to the beer.

 

 

I'll have to keep this on mind and report my findings once I sample the final product. 

 

1 hour ago, slym2none said:

 

Ah, that hop-schedule makes sense, then, using two LBKs.

 

:)

 

 

:thumbup

 

 

I also think I figured out why my OG came in too high. I took it straight from the boil pot before adding to the gallon chilled water in the LBK. With the additional water I'm assuming the OG will be somewhere around 1.05 or so. Oh well, live and learn. 

  • Like 1

Share this post


Link to post
Share on other sites

Right, you cannot take the OG reading until everything is mixed up and properly diluted.

 

However, I believe you're also improperly correcting your hydrometer reading.  You said " My recipe was 1.09 at 68 degrees (corrected 1.075)."

 

Since you are correcting, you must have a 60 degree hydrometer (not a 68) like I do.  The correction at 68 degrees to 60 is much, much less - 1.09 becomes 1.091.  I don't know where you got 1.075.  That's a huge correction, and the wrong way.  I don't know what you're doing wrong.

 

Temp corrections really don't do much unless you have two vastly different temps for OG and FG.  If your OG is 1.09 and corrected is 1.091, and your FG is at 60 and 1.010, the difference is:

 

1.091 - 1.010 x 131.25 = 10.63% ABV      1.090 - 1.010 x 131.25 = 10.50% ABV.  

  • Like 1

Share this post


Link to post
Share on other sites

@RickBeer  I have the correction chart that came with the hydrometer. 60 degrees uncorrected, wort temp was 67 after cooling in an ice water bath. After looking at the correction chart I used the brix correction chart, not the specific gravity chart and I subtracted instead of added. I must have been completely out of it at the time because, like I said, I didn't take the finished wort reading. Another learning experience. 

 

As far as this batch goes I'll use qBrew OG of 1.053 and be done with it. +/- .005 one way or the other will make no real difference calculating the beer ABV. 

  • Like 1

Share this post


Link to post
Share on other sites

Opened my cooler to switch ice bottles and there is a delicious hop smell. Temps have been holding between 64 and 66 during high krasuen. So far everything is hunkydory. 

  • Like 1

Share this post


Link to post
Share on other sites

I perved my beer tonight. Lots of trub on the bottom, up to the spigot and the LBK's are titled back on three CD cases. The wort is clearing up nicely and there is a lovely hop smell in the cooler. Another 10 days and I dry hop 1/2oz FF7C's in each LBK. I can not wait until I can drink a bottle of this brew. 

  • Like 1

Share this post


Link to post
Share on other sites

Cold crash this batch tonight. Final gravity measured 1.011 Wednesday and tonight. Filled a small shot glass with picture below. 

 

Nice golden color with a slight wheat haze. Very hop forward flavor with a nice clean fruity finish. So far I'm pleased with this batch. 

 

 

IMAG0023_1.jpg

  • Like 2

Share this post


Link to post
Share on other sites

This batch is bottled and it tastes amazing. Nice and hoppy with a floral and citrusy aroma and a great citrus finish. Letting it condition untill March 1st then I'll put a few in the fridge. 

 

I also plan on giving a couple bottles to the owner-operator of the new microbrewery that just opened. After talking with him if he likes it he will clone it and give me naming rights. How cool is that??

  • Like 2

Share this post


Link to post
Share on other sites
On ‎1‎/‎8‎/‎2016 at 9:41 AM, scouterbill said:

 

I'll have to add it to the next batch that I'm looking for some residual sweetness in. 

 

The other thing I do that adds sweetness is add  1/2 to 1 cup of Briess Trad Dark DME - it is 54% Munich malt. Their Sparkling Amber also adds some sweetness but different color/taste tweak. That small amount even in the 2 gal makes an interesting difference.

Share this post


Link to post
Share on other sites

Opened the test bottle of my High Peak IPA and it's quite delicious. Here's my review.

 

* Nice golden color with bit of a wheat haze. 

* Good pour, not over carbonated. 

* Decent head and nice lacing in the glass.  

* Very earthy/floral nose. 

* Nice earthy hop forward taste but not overpowering.

*  Very clean finish with great citrus flavors. 

 

This recipe is a keeper. Next batch I might reduce the wheat addition to a half a pound and increase the LME addition by a half a pound. 

 

Here's a pic of my creation. 

 

 

IMAG0030.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Just to pat myself on the back. This is my first recipe created 100% start to finish by me that I actually like. I'm now starting to think of myself as a homebrewer. :D

  • Like 9

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...