Torrefaction
Well-Known Member
Whats up HBT?
Id like some input on my next IPA recipe. My last (and first!) IPAan all grain Stone IPA clone I found here https://byo.com/stories/issue/item/3125-stone-ipa-clone came out pretty nice, though a bit muted in terms of hop flavour (LHBS only had whole hops) and a tad sweet for my taste. Also, I can taste the alcohol contentnot harsh, but present in the flavour profile, and I dont care for that. Id like for my next batch to overcome these drawbacks, so I'm preparing to commit the sin of all new homebrewers, which is to come up with my own recipe before I really understand what I'm doing :cross:. I tend to enjoy a dry (read: not sweet) ale that is assertive and satisfying in terms of hop bitterness (cheek puckering) with an inviting aroma and a full flavour and body that wraps itself around the tongue. Roasty hoppy dry stouts and slap-in-the-face IPAs are my thing. Trappist ales are about the opposite of my thing. The only beer Ive ever been unable to finish was a Chimay Blue I got as a gift: all that heavy sweet oak, booze and frothy mouthfeel...
Heres what Ive come up with for a 5 gallon batch:
Grain Bill:
5 pounds superior pale ale
5 pounds 2-row
OR
10 pounds superior pale ale
1 pound rye
.5 pounds roasted barley
.5 pounds victory OR biscuit
= 12 pounds total
Hops:
1 ounce warrior @ 60 min
.5 falconers flight + .5 amarillo @ 20 min
1 ounce cascade @ 5 min
.5 falconers flight + .5 amarillo @ 0 min
Wyeast 1056 or WLP 001
60 min mash @ 150
3 week primary
1 ounce citra + 1 ounce amarillo dry hop in primary (last 5-7 days)
Predicted OG: 1066
Predicted FG: 1013 (ABV 6.3%)
Colour: 18.7 SRM
Bitterness: 97.2 IBU
I am by no means an experienced brewer. I want this recipe to deliver a hint of roastiness, some spice from the rye, a nice deep colour, and of course all of those things mentioned above. I dont care about respecting IPA style guidelines in terms of either SRMs or IBUs, and I also don't want to make a black IPA. According to beer tools, this recipe will give me something like 6.3% ABV and about 100 IBU, which seems just about right to me. Beer tools is a robot though, which is why Id appreciate input from master homebrewers like yourselves! What are your impressions looking at this recipe?
Many thanks in advance!
Id like some input on my next IPA recipe. My last (and first!) IPAan all grain Stone IPA clone I found here https://byo.com/stories/issue/item/3125-stone-ipa-clone came out pretty nice, though a bit muted in terms of hop flavour (LHBS only had whole hops) and a tad sweet for my taste. Also, I can taste the alcohol contentnot harsh, but present in the flavour profile, and I dont care for that. Id like for my next batch to overcome these drawbacks, so I'm preparing to commit the sin of all new homebrewers, which is to come up with my own recipe before I really understand what I'm doing :cross:. I tend to enjoy a dry (read: not sweet) ale that is assertive and satisfying in terms of hop bitterness (cheek puckering) with an inviting aroma and a full flavour and body that wraps itself around the tongue. Roasty hoppy dry stouts and slap-in-the-face IPAs are my thing. Trappist ales are about the opposite of my thing. The only beer Ive ever been unable to finish was a Chimay Blue I got as a gift: all that heavy sweet oak, booze and frothy mouthfeel...
Heres what Ive come up with for a 5 gallon batch:
Grain Bill:
5 pounds superior pale ale
5 pounds 2-row
OR
10 pounds superior pale ale
1 pound rye
.5 pounds roasted barley
.5 pounds victory OR biscuit
= 12 pounds total
Hops:
1 ounce warrior @ 60 min
.5 falconers flight + .5 amarillo @ 20 min
1 ounce cascade @ 5 min
.5 falconers flight + .5 amarillo @ 0 min
Wyeast 1056 or WLP 001
60 min mash @ 150
3 week primary
1 ounce citra + 1 ounce amarillo dry hop in primary (last 5-7 days)
Predicted OG: 1066
Predicted FG: 1013 (ABV 6.3%)
Colour: 18.7 SRM
Bitterness: 97.2 IBU
I am by no means an experienced brewer. I want this recipe to deliver a hint of roastiness, some spice from the rye, a nice deep colour, and of course all of those things mentioned above. I dont care about respecting IPA style guidelines in terms of either SRMs or IBUs, and I also don't want to make a black IPA. According to beer tools, this recipe will give me something like 6.3% ABV and about 100 IBU, which seems just about right to me. Beer tools is a robot though, which is why Id appreciate input from master homebrewers like yourselves! What are your impressions looking at this recipe?
Many thanks in advance!