Help, easy IPA recipe needed

[Goulders]

3.5 - 4 hours to do a brew, you can come round to my house and do mine!

[darkonnis]

The little swan boiler I use for my HLT is el rapido! Haven't played with it or anything but its straight up to the boil (26L) in about 40 minutes. Not sure if its meant to be that quick, but considering i only take my water to 75 initially, then 75 again It doesnt take long. I also only mash for 60minutes and boil for 60 minutes, then i half batch half fly sparge until my desired length is in the boiler. as soon as i have a 2" covering on the element i start the boiler, so its pretty much on the verge of boiling all the time as it fills up, fly sparge off, boil appears shortly after and once the hot break "bursts" and its on a clear boil, in go the hops... Its quite tight fitting it in to as close to 3 hours as possible but regularly all done in 4/5 and feet up in time to catch the start of whatever racing is on the telly or sunday dinner

[Matt12398]

Mysterio's SNPA clone is pretty straight forward. I suppose it's an American pale ale rather than an IPA but it's very hoppy. I did it for my first BIAB and while I've not tasted it yet, it gets the vote of lots of people on the forum.

http://www.themaltmiller.co.uk/index.ph ... at&catId=9

[Barley Water]

Well I supose it depends on what you consider an easy recipe but in my mind anytime you can make a great beer by doing a single infusion mash to me, that's easy. Anyway, my favorite IPA is Dogfish Head 60. Essentially what you do is make up a grist with 2 row pale malt and about 6 ounces of brown malt for a 5 gallon batch. Then, you bitter the beer with a combination of Warrior, Simcoe and Amarillo hops, all low cohumolone so that you get smooth bittering and flavor. You can easily find the hopping schedule on the internet and yeah, there are a bunch of additions but throwing hop pellets into the wort ain't difficult. Anyway, this beer is a very good example of hop bursting and as I indicated, I really love the results. Also, if I remember correctly, you use Ringwold yeast on this stuff so there is nothing tricky about that either although I would definately recommend making up a starter because the beer is 1.065 O.G. Anyway, you end up with a beer that is fairly dry and has massive hop flavor and aroma and I would say is just moderately bitter. Compared to making lagers or some of the Belgian stuff, American IPA's are really almost beginner styles (it's all in the hopping as the grist is exteremly simple). Enjoy.

[Holcus Lanatus]

I would try a couple of recipes out , something like cannon ball isn't going to be that easy for a first time beer, not even for an expert
try and keep it simple but you can stiil pack a load of hops in.
4kg of pale malt
1 kg of vienna malt
200g of special B
100g of flaked wheat
25g of simcoe at 60 min
25g of centennial 20 min
25g of centennial 5 min
25g of simcoe 5 min
25g of centennial 0 min
50g of citra 0 min
Dry hop with 25g of citra 25g of simcoe..yeast US 05
ok this got out of hand in the simplicity scale

ok we're on mash out now, above where it says 25g of simcoe at 60 mins
I intend to lauter/sparge the wort then I start the boil (is this correct ?) then surely this is where I drop the first Simecoes in and count from there ?

[jimp2003]

ok we're on mash out now, above where it says 25g of simcoe at 60 mins
I intend to lauter/sparge the wort then I start the boil (is this correct ?) then surely this is where I drop the first Simecoes in and count from there ?

Looks like you are on the right track. I bet it will smell great when you start chucking those hops in...

[Holcus Lanatus]

Again thanks for all the help guys, brewday went ok (11 hours long!! ) however on day 4 of fermentation (3 days after yeast growth stage?) it stopped dead (all foam gone off top no bubbles coming out of airlock) , now 'homebrewing for dummies' said it should take 5-7 days to ferment but the temps in my house were reading 28c that week would this be the reason ? The US-05 dry yeast I was using said 20-25C ideal temps so I'm thinking this, anyway I tried a few halfs and OMG how fecking tasty just what I was lookin for in a recipe so maximum 'spect for the recipe thanks fellow brewers.
Ok well I rebrewed on Sunday again and it is looking fine for now but next two days are crucial I guess (fingers crossed). Now a local ex-brewer said I should be removing a bit of yeast off the top daily and stirring the brew to oxygenate it, is this right ? I can find no mention of it in the Homebrewing for Dummies Book and the 'Yeast' book claims yeast only makes alcohol when the brew is devoid of oxygen (once enough has been consumed) so now I'm bogeyed with info and am coming back to the dudes (and dudettes) with hands on experience. and I'll leave the floor open to answers.......
edit 2 add: is a double IPA just higher levels of malts and hops ? I'm eager to keep going

[john_drummer]

I find that US-05 brews out very quickly, 3-4 days is not unusual for the most vigorous phase. Check the gravity and if it's under 1010, it's nearly there; estimates for time are exactly that, estimates.

[Barley Water]

Wow, that's very ambitious doing your first all grain for your wedding. Not only will you need to worry about your performance on the evening of your nuptuals but also the pressure of brewing a beer befiting the occasion, very gutsy. This might sound stupid but I think the hardest thing about brewing IPA's is getting all the hop residue out of the beer after it's fermented. I've been messing around with this hobby for over 25 years and every one in a while this still causes me problems. You know, you could make this a bit easier on yourself if you do an extract beer rather than all grain, there are plenty of quality extracts out there to choose from for an IPA, just a thought. Of course having said that, my first all grain brew was an IPA and frankly, it pretty much sucked because I missed my O.G. pretty badly but maybe you will have better luck.

[darkonnis]

My first one was the best, never had a return to form since. The third was pretty good also but not like the first.
Regarding fermentation, given ideal conditions no reason it wont be done in 4 days, though i'd leave it longer because it'll be a bit "fresh" for drinking, better to wait and let the yeast tidy up a bit and drop out before bottling.
You do not need to top crop yeast, you can should you wish but this isn't necessary. I certainly wouldn't stir it either, Once the lid on my FV goes on thats it, the 2 exceptions are when I can see no signs of life after a few days (happened once the nti took off like a rocket) or when dry hopping. Otherwise, just let it do its thing. Maybe with larger volumes and higher OG's re-oxygenation is needed, and some brewers use oxygen stones, not something I've played with so i dont know. But For 23L I just wouldnt bother.

[Holcus Lanatus]

Thanks for the replies and that kinda answers my question and confirmed my suspicions but I'm a firm believer in an ounce of experience over a tonne of knowledge which is where you good guys of JBK are such stars (I need my hand holding sorry). To keep my tongue and taste online I'd like to up the abv next time maybe tweek it into a double IPA play around with mostly the same ingredients but just so I get to gauge subtle nuances any ideas should I start a separate thread ?