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Old 06-16-2017, 03:22 PM  
KCUnited KCUnited is online now
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***Official CP Homebrew American IPA Collaboration Thread***

Here is the final CP Homebrew American IPA collaboration recipe that was voted on (mostly) by you fine folks. In order to move this recipe forward, I've made some estimates and suggestions on certain ingredients and processes. I have noted them as "(Suggested)" in the recipe. Feel free to adjust to what you like or works best for you. Most notable are the dry hops. Instead of doing a whole nother round of votes for dry hops, I kept them the same as the boil hops with suggested amounts and number of days. Everyone seems to have preferred dry hop methods, so I thought it best to leave it up to the individual but provide a pretty standard suggestion. I dry hop the ever living **** out of my beers so that's one I'll probably adjust when I go to brew this. The gravities and IBU's are an estimate as well. I left out things like Irish moss/whirlfloc additions, racking to secondary, and cold crashing, but feel free include any of those for you clear beer folks. On the surface, this looks to be an IPA with a low perceived bitterness yet a good amount of tropical hop flavor and aroma.

I've included an all grain recipe and an extract conversion via BeerSmith. Please see the note on the extract conversion below. There's also links to all the previous threads and some other links that you may find useful.

Thanks to everyone who participated and happy brewing. Be sure to update this thread with how your beer turned out and pics.


All Grain
Spoiler!


***Note: The recipe calls for Cara-Pils/Dextrine, which is used to add body and head retention without altering taste or color. It also needs to be mashed. So the options for the extract version would be to steep the Cara-Pils/Dextrine or substitute Maltodextrin in the boil for it OR just leave it out (what I would do). I've never used Maltodextrin and with this being an IPA, I don't think it's impactful enough to use it, but do as you will.***


Extract
Spoiler!


Recipe Polls


Helpful Links


Cheers

Last edited by KCUnited; 06-21-2017 at 02:54 PM..
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Old 06-29-2017, 09:03 AM   #61
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Old 07-01-2017, 09:18 AM   #62
unlurking unlurking is offline
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Will be brewing Monday here.
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Old 07-03-2017, 06:44 PM   #63
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How's the brew going?

I ended up doing 2 this weekend. Did my Imperial red ale which turned out with 1.076 OG, then we're doing a blackberry IPA, 1.058 OG.

Still hoping for this weekend as brew day for the Chiefsplanet IPA.
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Old 07-03-2017, 06:55 PM   #64
unlurking unlurking is offline
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Did mine today. 1.056 OG. Only snagged 1 picture since I was playing with a new smoker as well. Tough trying to time everything. Just a 2.5 gallon mini batch.

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Old 07-03-2017, 06:57 PM   #65
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Oh, did get to use new QD's today! Worth every penny!
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Old 07-03-2017, 06:58 PM   #66
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Quote:
Originally Posted by unlurking View Post
Did mine today. 1.056 OG. Only snagged 1 picture since I was playing with a new smoker as well. Tough trying to time everything. Just a 2.5 gallon mini batch.

Awesome.

How do you aerate your wort?

I literally just shake my carboy around for a couple minutes and swirl it.

Yesterday we used a fermenter bucket for the first time, and it wasn't quite as easy as my glass is.

Also, I've heard of people pitching their yeast, THEN aerating afterwards. Which seems a little strange to me. I thought the point of aeration was for the yeast afterwards to grab onto the fermentable sugars and that the yeast actually needs the oxygen at the beginning stage.

I've always aerated then pitched.

Last edited by KCrockaholic; 07-03-2017 at 07:03 PM..
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Old 07-03-2017, 07:07 PM   #67
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I hate "stuff" in my beer, so I pour through a fine mesh strainer from the pot to the bucket or carboy. That aerates the crap outta the wort. Just sprinkle dry yeast on top and done.

I love buckets, but bought a cheap 4 gallon glass big mouth to try out. Will keep it for secondary on sours, but think I'm going back to buckets. I have a 10" strainer that works perfectly on a bucket with 3 gallons of wort. The big mouth requires the smaller 5" strainer which clogs up super quick. Think I cleaned out the strainer 6 or 7 times while going through 3 gallons today.
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Old 07-03-2017, 07:13 PM   #68
KCrockaholic KCrockaholic is offline
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Quote:
Originally Posted by unlurking View Post
I hate "stuff" in my beer, so I pour through a fine mesh strainer from the pot to the bucket or carboy. That aerates the crap outta the wort. Just sprinkle dry yeast on top and done.

I love buckets, but bought a cheap 4 gallon glass big mouth to try out. Will keep it for secondary on sours, but think I'm going back to buckets. I have a 10" strainer that works perfectly on a bucket with 3 gallons of wort. The big mouth requires the smaller 5" strainer which clogs up super quick. Think I cleaned out the strainer 6 or 7 times while going through 3 gallons today.
Cool.

I really need to get a strainer. I love hoppy ass IPA's, and although during the siphon I do a great job of avoiding too much stuff, I'd like to have a strainer just for my post boil pour. I used a Whirlfloc tablet for the first time twice this weekend, so we'll see how that makes a difference in the clarity.

I mainly wanted it for my Red ale, which is literally a Chiefs beer. Everything about it was based around Chiefs #'s or timing. I wanted that red clarity to come through well for that one.

My wife is helping out now and we bought that plastic bucket, she was so disappointed this morning when she woke up and saw her airlock wasn't moving or hadn't moved at all yet (8 hours after pitching).

Now it's moving along just fine, but I warned her, airlock activity isn't conclusive of fermentation anyways.

My Hoppy Honey Wheat which was my 2nd ever beer turned out terrific. Lightly carbonated which I liked. I used 102 grams of corn sugar and it turned out great for 38 bottles.




Also: For those in Johnson County, Brew Lab is opening July 5th. Come check it out. I'm a part of the JoCo homebrewers association now, and have met some awesome awesome like minded people which has been a great motivator. Brew Lab will be our meeting grounds each month for the group.
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Old 07-03-2017, 07:25 PM   #69
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I check for bubbles constantly too. My very first beer I put in the basement to ferment. Nice and cool and dark. After three days and no bubbles I put a thermometer next to the fermenting bucket. 52 degrees. I now ferment upstairs at 67 on the kitchen table under a box for darkness.

Whirlfloc is awesome. Combined with a 10 day cold crash and I get super clear results. I saw a marked improvement over moss. And yes, a post boil strainer is an absolute necessity for a clear IPA, at least for me. I'm too lazy for gelatin. Cold crash works tremendously for avoiding dry hop additions.
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Old 07-04-2017, 01:21 PM   #70
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Alrighty weather is shit so I am brewing today! Brewing right now to be specific.

Ill try to live blog this so to speak. Already crushed my grains and mashed in at 150F.

Here is my grain inventory, I may have an addiction to brewing. 55gal gray trashcan has 2 50lb bags (or whats left of them) of 2 row in it. White 5gal buckets with screw on lids have various bags of secondary grains.



When we started this recipe I already had 1lb of Citra and 1lb of Amarillo in my freezer. The only ingredient I had to pick up was the Mosaic hops.





Brew system consist of an electric hot liquor tank with temp control, a keg mash tune and a Bayou Classic Kettle. You can see my water filtration system hanging on the wall behind it all.




All mashed in at 150F

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Old 07-04-2017, 02:48 PM   #71
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Sparge is done



8gal in the kettle. Shooting for 6gal in the fermenter. I adjusted the recipe for this volume in Beersmith.

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Old 07-04-2017, 05:17 PM   #72
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Awesome stuff Marcellus. Have you thought about making brewing a business, or is this just a hobby?
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Old 07-04-2017, 05:34 PM   #73
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Awesome stuff Marcellus. Have you thought about making brewing a business, or is this just a hobby?
Oh yea several times. Still part of my 5 year plan. My brother brews as well and has went to several craft brewery start up classes at Portland State.

I have worked in manufacturing of nutritional beverages the last 17 years now so production management is my specialty.

Plan to open a micro brew around 2021. Maybe something larger.

2PM IPA is now in my fermentation chamber with S-05 yeast set at 68F.

I hit 1.058 OG so should come out just right at 6.6%.


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Old 07-05-2017, 06:15 AM   #74
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Nice setup!
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Old 07-05-2017, 08:58 PM
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Old 07-06-2017, 05:38 AM   #75
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Nice work so far, fellas.

Got my WY1056 starter going. Shooting for a Sunday brewday.

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