1st attempt at an AIPA

[Jeltz69]

Hi

Having swapped some hops with Rodney yesterday, I find myself looking at doing an AIPA for the 1st time.

I've loads of Columbus, 100g of Citra and 70g of Amarillo.

Without buying additional malts I could do the following

Additionally I could dry hop with some Citra and Amarillo although I do find Columbus a little too pungent for my tastes as a flavour hop.

Yeast I would go for Safale US-05 (again a 1st) I would have to buy that so a trip to Keynsham or Brislington is on the cards so if I need to get some other malts then that wouldn't be too much of a problem.

[PMowdes]

Hi Nic

I've been making a fair few American stles beers of late and i looks to me as though you are on the right track.

Just make sure you have enough body in there to support the hops, i'd add a little more crystal and maybe a little wheat malt.

As for your hops it looks like you have the right idea. I aim for 30-40 IBU with the first additions and try to get to the high 60's and beyond with a the late additions.

Make sure you give the yeast enough time to do the job, it's not as vigourous as some of the british strains; and dont let the fermentaion temperature get too high.

oh, and make sure you dry hop the hell out of it once the fermentation has finished. I've been using about 100g of pellets.

[Jeltz69]

I have a brew fridge so I can control the fermentation temperature, what range should I aim for?

Would US-05 normally need longer than 2 weeks? Obviously I can check its done with a hydrometer but its good to know what's "normal" before I start.

[Capn Ahab]

IMO you should double the 10 min and 0 min hop additions, then use about 60-80 g of hops to dry-hop to get a proper tropical citrus fruit mash up. Citra and amarillo work really well together.

The malt bill looks decent enough, though a bit of wheat wouldn't hurt.

As for fermentation temp, us05 will give you clean tasting beer between 18 and 22 c - it's very forgiving. A safe bet would be 20c for a couple of weeks, rack onto dry-hops in secondary for about 5 days then crash cool and package.

[Capn Ahab]

BTW 5.2kg of grain at 75% mash efficiency will give you an OG of 1.050 in 23 litres.

For 1.061 you'll need approx 6.2 kg.

[Jeltz69]

I started working my recipes with an estimated 70% efficiency and consistently overshot significantly. In order to match the results I achieved I had to put the efficiency in my software to 84-85%, so I now leave it at 85%.

[RogerP]

Additionally I could dry hop with some Citra and Amarillo although I do find Columbus a little too pungent for my tastes as a flavour hop.

Any of those will be good, I'm quite impressed by an APA I did a few weeks back that I dry hopped with C-bus, tangerine hits you from a way off. True, it's bold, but I like it. I'm with Mark on increasing the late hops, especially the steep ones, they don't add much in the way of bittternes (and any they do isn't harsh) but the flavour and aroma is very important.

Yeast I would go for Safale US-05 .

Absolutely, good one and usually available locally, if you can't find it in time I can sort you some out. It's worth cropping some off as it seems to be a much nicer yeast on subsequent generations and I wouldn't hesitate to use it for 4 or 5 generations.

[Capn Ahab]

At 85 % mash efficiency 5.2 kg will give you a maximum of 1.059 in 23 litres. And that is the total post-boil volume we're talking about, right? Because if 23 l is what you expect in the fv, then your post boil vol will have to be around 27 l to allow for hop and equipment losses, in which case your wort will be 1.050...

[Jeltz69]

US-05 ordered, brewday should be Wednesday so any suggestions before then would be great.
Amended recipe now has the Crystal @ close on 8% ;) and some wheat malt. I've upped the hops to use all the Amarillo and Citra and I have added dry hopping

Edit - Changed recipe and brew length a bit

Code: Select all

Trinity

Recipe specifics:

Style: American IPA
Batch size: 20.0 l
Boil volume: 25.0 l
OG: 1.071
FG: 1.018
Bitterness (IBU): 51.5
Color (SRM): 13.6
ABV: 7.0%

Grain/Sugars:

4.70 kg Maris Otter Malt, 88.7%
0.20 kg Crystal 50-60L (British), 3.8%
0.20 kg Crystal 135-165L (British), 3.8%
0.20 kg Wheat Malt, 3.8%

Hops:

28.00 g Columbus (AA 15.4%, Whole) 60 min, 42.2 IBU
15.00 g Amarillo (AA 8.0%, Whole) 5 min, 2.3 IBU
30.00 g Citra (AA 12.0%, Whole) 5 min, 7.0 IBU
20.00 g Amarillo (AA 8.0%, Whole) 0 min, 0.0 IBU
35.00 g Citra (AA 12.0%, Whole) 0 min, 0.0 IBU
35.00 g Amarillo (AA 8.0%, Whole) dry hop
35.00 g Citra (AA 12.0%, Whole) dry hop
12.00 g Columbus (AA 15.4%, Whole) dry hop

Yeast/Misc:

Irish Moss, 1.0 unit(s), Fining Teaspoon , boil 10 min
Immersion Chiller, 1.0 unit(s), Other Put chiller coil in to sterilize , boil 10 min
Safale US-05, 1.0 unit(s), Yeast 

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[Jeltz69]

Well I've doughed in and its all tucked up snug for an overnight mash.