helloo brewmates!!!
i need your help to build a recipe for an american ipa for portuguese summer that's a hell....
i want it around 6,5% and between 45-60 IBU's
as grain i have:
pale ale malt
vienna
crystal 60
wheat malt
cara red
special b
hops:
50grs o cascade
45grs el dorado
50grs of mosaic
60grs chinook
20grs magnum
100grs summit
ipa recipe needed
ipa recipe needed
Last edited by rui on Thu Apr 28, 2016 9:48 am, edited 1 time in total.
Planning: Raspberry Witbier, , Bitter, Porter
FV1: BIAB#54 CHRISTMAS Porter
FV2:
FV3:
keg1: BIAB#49 Kölsh
keg2: Robust Porter
Keg3: Saison
Keg4: Best Bitter
bottled and conditioning: Extra-stout, Blonde ale, APA and Smoked Porter
FV1: BIAB#54 CHRISTMAS Porter
FV2:
FV3:
keg1: BIAB#49 Kölsh
keg2: Robust Porter
Keg3: Saison
Keg4: Best Bitter
bottled and conditioning: Extra-stout, Blonde ale, APA and Smoked Porter
Re: ipa recipe needed
Forget the crystal, cara and spec b. Throw the rest in.
Use 007 yeast.
Done.
K
Sent from my iPhone using Tapatalk
Use 007 yeast.
Done.
K
Sent from my iPhone using Tapatalk
Re: ipa recipe needed
Personally, from those grains, I'd use
85% Pale or Vienna
5% Crystal
5% Wheat Malt
5% Sugar (Corn Sugar/Dextrose if you have it)
Crystal malts really help with retaining hop aroma from dry hopping, the sugar will help dry the beer out and stop the body from getting too heavy. 66c Mash and use the hops late in the boil. Dry hop at +5g/l for 2 days. Go heavy handed with mosaic, cascade, Chinook.
http://www.port66.co.uk/dextrins-dry-ho ... pe-design/
85% Pale or Vienna
5% Crystal
5% Wheat Malt
5% Sugar (Corn Sugar/Dextrose if you have it)
Crystal malts really help with retaining hop aroma from dry hopping, the sugar will help dry the beer out and stop the body from getting too heavy. 66c Mash and use the hops late in the boil. Dry hop at +5g/l for 2 days. Go heavy handed with mosaic, cascade, Chinook.
http://www.port66.co.uk/dextrins-dry-ho ... pe-design/
