kiwihomebrew
Member
Hey everyone,
First post, but I've been reading the forums for about a year now.
I'm a home brewer out here in New Zealand and we've got an Amateur Brewers West Coast IPA Challenge coming up. So I've decided to enter...the winner gets their beer brewed professionally and sold in a local bar and the then entered in a pro brewers comp in June.
I'd be keen for anyone to give me their thoughts on my recipe. I've gone with my gut on this one, and of course some help from Ray Daniels (he's looked after me on previous brews).
West Coast IPA V1
Selected Style and BJCP Guidelines
14B-India Pale Ale(IPA)-American IPA
Expected Pre-Boil Gravity: 1.046 SG
Expected OG: 1.061 SG
Expected FG: 1.015 SG
Expected ABV: 6.1 %
Expected IBU (using Tinseth): 60.0 IBU
Expected Color (using Morey): 8.0 SRM
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC (68 F)
Fermentables
NZ Pale Malt 4.500 kg (~10 lbs)
Pale Crystal 0.500 kg (~1.1 lbs)
Wheat 0.300 kg (~0.7 lbs)
NZ Munich 0.300 kg (~0.7 lbs)
Vienna 0.300 kg (~0.7 lbs)
Hops (Pellets)
US Centennial 9.7 % 20 g (~0.7 oz) 60 Min From End
US Simcoe 13.5 % 18 g (~0.6 oz) 60 Min From End
US Amarillo 8.2 % 25 g (~0.9 oz) 5 Min From End
US Amarillo 8.2 % 25 g (~0.9 oz) At turn off
US Cascade 4.5 % 50 g (~1.8 oz) Dry-Hopped
Yeast
Wyeast 1275-Thames Valley Ale
Mash Schedule
Single Step Infusion (67C/152F) w/Mash Out
I've already got the starter on the stir-plate and am on my 4th generation of this yeast...so far it's treated me very well producing 2 bitters and a brown ale.
I'll be brewing this recipe in a couple of days in order to have it ready for the comp (and a boys night at my place a couple of days before...). Any help/insight on my recipe would be greatly appreciated. Really keen to hear back about the hop schedule...should I include a 30min addition as well?
Look forward to hearing from you all. This is my 1st WCIPA recipe, after a couple of pretty solid single hop IPA attempts in the past.
Cheers
First post, but I've been reading the forums for about a year now.
I'm a home brewer out here in New Zealand and we've got an Amateur Brewers West Coast IPA Challenge coming up. So I've decided to enter...the winner gets their beer brewed professionally and sold in a local bar and the then entered in a pro brewers comp in June.
I'd be keen for anyone to give me their thoughts on my recipe. I've gone with my gut on this one, and of course some help from Ray Daniels (he's looked after me on previous brews).
West Coast IPA V1
Selected Style and BJCP Guidelines
14B-India Pale Ale(IPA)-American IPA
Expected Pre-Boil Gravity: 1.046 SG
Expected OG: 1.061 SG
Expected FG: 1.015 SG
Expected ABV: 6.1 %
Expected IBU (using Tinseth): 60.0 IBU
Expected Color (using Morey): 8.0 SRM
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC (68 F)
Fermentables
NZ Pale Malt 4.500 kg (~10 lbs)
Pale Crystal 0.500 kg (~1.1 lbs)
Wheat 0.300 kg (~0.7 lbs)
NZ Munich 0.300 kg (~0.7 lbs)
Vienna 0.300 kg (~0.7 lbs)
Hops (Pellets)
US Centennial 9.7 % 20 g (~0.7 oz) 60 Min From End
US Simcoe 13.5 % 18 g (~0.6 oz) 60 Min From End
US Amarillo 8.2 % 25 g (~0.9 oz) 5 Min From End
US Amarillo 8.2 % 25 g (~0.9 oz) At turn off
US Cascade 4.5 % 50 g (~1.8 oz) Dry-Hopped
Yeast
Wyeast 1275-Thames Valley Ale
Mash Schedule
Single Step Infusion (67C/152F) w/Mash Out
I've already got the starter on the stir-plate and am on my 4th generation of this yeast...so far it's treated me very well producing 2 bitters and a brown ale.
I'll be brewing this recipe in a couple of days in order to have it ready for the comp (and a boys night at my place a couple of days before...). Any help/insight on my recipe would be greatly appreciated. Really keen to hear back about the hop schedule...should I include a 30min addition as well?
Look forward to hearing from you all. This is my 1st WCIPA recipe, after a couple of pretty solid single hop IPA attempts in the past.
Cheers