***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

***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

Recipe Polls


Helpful Links


Cheers

Nice work, United. Pretty anxious to see how folks beers turn out.

I think it could appeal to people who are normally turned off by super bitter IPAs. I've got a keg of haze to get through first, but hope to brew it in early July.

Cutting for a 2.5 gallon batch. but are those hop times minutes into the boil, or with minutes left in the boil? Based on the low bitter comment I'm guessing minutes left? Definitely seems pretty light for an IPA! May add just a little more early in the boil, and will definitely be doubling the dry hop as well!

Excited to try this!

5.75# 2-ROW
.35# Cara-Pils

1.0oz Amarillo @ 50min (10 minutes left)
.75oz Mosaic @ 40min (20 minutes left)
.5oz CItra @ 40min (20 minutes left)
.25oz CItra @ 20min (40 minutes left)
.25oz Mosaic @ 10min (50 minutes left)

2.0oz Amarillo @ 7 days
1.5oz Mosaic @ 7 days
1oz CItra @ 7 days

Oh, and thanks for running this! Missed a lot of the polls, but looks good!

The steep/whirlpool hop times in the recipe are after the boil, once you've turned your burner off. Sometime referred to as 0 minute additions. Let them steep for 20 minutes (I'll probably do 30).

I listened to a podcast the other week from a hop scientist/specialist, he stated that for every 10 minutes you boil a hop, you lose it's flavor/aroma oils and only the bitterness oils remain. That's why a lot of people don't like to boil Citra and other tropical aroma hops, may as well just use a traditional bittering hop if you're just looking for bitterness. IMO, anyway.

I love bitter, although I know many don't. I like the really skunky, bitter, citrusy IPAs. I know the recipe here is supposed to be milder.

But yeah, the longer the hops is in the boil, the more bitter and less flavor. But the less boil (like post boil), the more aroma and less flavor as well. So by only using the Citra and Mosaic in steep or dry hop we are increasing aroma, but not really much flavor.

Citra and Mosaic are two of my favorite hops for flavor, so it seems odd to me to not add more for flavor (even ignoring the low bitter level). Was actually thinking another addition of both at 5 min left in the boil.

I also prefer a cold break with Whirlfloc for a cleaner end product (not a fan of haze), and steeping minimizes that.

Maybe I'll go something a little more like this (just upping flavor and bitter a tad)...

5.75# 2-ROW
.35# Cara-Pils

.5oz Citra @ 20min (40 minutes left)
1.0oz Amarillo @ 50min (10 minutes left)
.75oz Mosaic @ 40min (5 minutes left)
.5oz CItra @ 40min (5 minutes left)
.25oz CItra @ flameout
.25oz Mosaic @ flameout

1oz Amarillo @ 7 days
1oz Mosaic @ 7 days
1oz CItra @ 7 days

I think that should stay pretty true to the original recipe, but kick up the bitterness and substitute a stronger dry hop for the steep. Thoughts?

Yeah man, play with it as you see fit and give us your feedback. I'm anxious to hear how it turns out.

My typical IPA hop regiment is with a Columbus FWH addition for bitterness and then nothing until flameout with some heavy tropical hops (Citra, Galaxy, Mosaic, etc). I also drop my temp down to 185F with an immersion chiller before adding my steep hops and I'm able to capture that extra juicy hop flavor and aroma that I like. Lack of flavor from my steep hops has never been an issue in my experience. Dry hopping is where I pick up all my aromas.

Gotcha. Do you find you are adding more hops in the steep when not doing any boil additions? How hazy are the beers you steep? Do you add any moss or Whirlfloc during the steep (assuming that it is probably ineffective if added during the boil when steeping)?

My beers are hazy, but that's primarily due to the yeast that I use and it's my intention to make a hazy beer.

And yes, I'm typically a little less than an oz of hops (not including dry hops) per gallon of beer, and 95% of those I use as steep/whirlpool hops.

I think you can still get a clear beer with steep hops using whirlfloc in the boil and cold crashing/gelatin, but I've never tried it personally. I personally believe that much of the haze comes from adding dry hops before primary fermentation is complete with certain yeast strains and not necessarily from steep hops.

If you don't read it already, and maybe I'll update the OP with, Brulosphy does some really fun experiments with different ingredients called xBmts. Typically he'll brew a batch and then split it into 2 using 2 different techniques or ingredients and then tests the outcome. One example being dry hopping at room temp compared to cold and does it make a difference. He's probably done one with steep hops and clarifying agents.

http://brulosophy.com/exbeeriments/

Awesome. I won't be able to brew until 2 weeks from now, so I hope those who start sooner have an awesome brew day and post pics.

Yesterday was pretty cool, I got to meet the head brewer at Torn Label and I walked in the back with him and he let me ask any questions I had. Then on Monday even though they're closed on Mondays, I'm meeting with the head brewer of Double Shift and he's letting me try some unique beers he's been working on and I'll have a list of questions for him as well.

Cool, site, thanks for the link!

It looks like he had the same issue (well, issue to me since I prefer clear over haze) with steeping vs boil...

http://brulosophy.com/2016/05/02/hop...iment-results/

Looks like he added Whirlfloc at 5 minutes and it had less effect in the steeped recipe. I'm betting you're right on the gelatin though, but to be honest, I'm too lazy for the extra step with how clear my beers are just using Whirlfloc and a cold crash.

Agreed! I'm hoping for a July 1 brew day at this point.

That's when I'll be doing mine as well.

Will have to post brew day pics!

Need a name for adding this beer to untappd. Chiefs Gold?