I've been doing a lot of IPAs recently and I've got my technique for recipe formulation pretty dialed in to suit my tastes. I like to limit the crystal malt, mash low, and add some simple sugar to dry it out as much as I can. I also like massive late additions and hopstand the thing to bring out the hops as much as possible.
This is what I'm planning on brewing this weekend. It's a re-tooled version of the last Rye IPA I did but switched out the hop bill to test this one I got 8oz of (you are reading that right, its not amarillo). The combination of Conan with the Rye plays really nicely since both give the beer a silky body.
Anyways, I was wondering if anyone has any special ingredients or tricks they personally have to make their IPAs unique. I wouldnt be looking to make major changes to what I'm doing this weekend, but I'm willing to try something new. Thanks!
8lb 2 row
2lb rye
2 lb flaked rye
10oz munich
8oz golden naked oats
6oz belgian aromatic
1lb cane sugar
mash 148 for 60min / 168 for 10min mashout
@60: 1 oz apollo
@10: 2 oz armadillo
@5: 2 oz armadillo / 1 oz ella
@0: 2 oz armadillo / 1 oz ella
*steep for 30 min before chilling*
@dry 2 oz armadillo
ferment with Conan yeast at mid 60s
This is what I'm planning on brewing this weekend. It's a re-tooled version of the last Rye IPA I did but switched out the hop bill to test this one I got 8oz of (you are reading that right, its not amarillo). The combination of Conan with the Rye plays really nicely since both give the beer a silky body.
Anyways, I was wondering if anyone has any special ingredients or tricks they personally have to make their IPAs unique. I wouldnt be looking to make major changes to what I'm doing this weekend, but I'm willing to try something new. Thanks!
8lb 2 row
2lb rye
2 lb flaked rye
10oz munich
8oz golden naked oats
6oz belgian aromatic
1lb cane sugar
mash 148 for 60min / 168 for 10min mashout
@60: 1 oz apollo
@10: 2 oz armadillo
@5: 2 oz armadillo / 1 oz ella
@0: 2 oz armadillo / 1 oz ella
*steep for 30 min before chilling*
@dry 2 oz armadillo
ferment with Conan yeast at mid 60s