One of my favourite beers styles is the American IPA with lots of citrusy/piney/fruity/resiny hop flavour.
I've been playing around for some time with various hop combinations trying to hone in on one combination that I can call my house "Electric IPA" the same way I have my house "Electric Pale Ale" (a beer that I've brewed numerous times and always like to have on tap).
This recipe purposely keeps the standard 60 minute bittering hops somewhat restrained for a total of 37 IBUs at the 60 minute mark. The rest of the bitterness comes from late additions. Most of the flavour hops are done at 5 minutes before flame-out to give the beer a massive hop flavour. The beer is then also heavily dry-hopped for additional aroma. This is way I like my American IPAs: Bitter enough to be an IPA but not over the top mouth-puckering, with enormous hop flavour/aroma.
Because of the higher gravity I'm mashing fairly low (150F) to produce a more fermentable wort to ultimately produce a drier beer.
My efficiency is 95% so scale as required to suite your setup.
I've given growlers of this beer away recently to local brewing friends who had this to say about it:
"Didn't take very long to finish off the bottle of IPA last night, awesome beer Kal. I think that IPA was better than anything I had on my latest trip to the US, and I probably had 20+ different IPAs...." - Jon
"I downed your IPA this weekend, and it was one of the best I have had in a loooong while, so thank you very much! ... the hop profile was fantastically smooth. I would definitively like to take hints from this beer for my next IPA brew." - Charles
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Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.
If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:
Joined: 12 Dec 2010 Posts: 2800 Location: Ottawa, Canada
Drinking: Torpedo Extra IPA, Fullers ESB, English Pub Ale, Janet's Brown Ale, Czech Pils, Hopslam, Ruthless Rye IPA
Working on: Electric Hop Stand APA, Belgian Wit
Link Posted: Fri Oct 21, 2011 2:30 am Post subject:
The beer fermented out pretty quick. Dropped from 1.065 to 1.015 in 5 days at which point dry hops were added (that was 5 days ago). I tasted it today (at 1.013 which is my expected final gravity) and this one's going to be great! I really like this hop combination.
I'm going to leave it for another 3-4 days on the dry hops then rack it to 5 gallon carboys (brite tanks) to clear with some gelatine for a few days and then keg and placed in the serving freezer under C02 pressure to carb.
Joined: 12 Dec 2010 Posts: 2800 Location: Ottawa, Canada
Drinking: Torpedo Extra IPA, Fullers ESB, English Pub Ale, Janet's Brown Ale, Czech Pils, Hopslam, Ruthless Rye IPA
Working on: Electric Hop Stand APA, Belgian Wit
Link Posted: Thu Oct 27, 2011 11:03 pm Post subject:
I've now kegged it.... had a taste (ok, a couple of pints) while kegging and it's exactly where I want it to be. Bitterness at the right level, lots of hop flavour/aroma.
It's in the cold room at 52F right now under gas to carbonate.... waiting for a spot in the 9 keg keezer to free up so that I can put it on tap.
Joined: 12 Dec 2010 Posts: 2800 Location: Ottawa, Canada
Drinking: Torpedo Extra IPA, Fullers ESB, English Pub Ale, Janet's Brown Ale, Czech Pils, Hopslam, Ruthless Rye IPA
Working on: Electric Hop Stand APA, Belgian Wit
Link Posted: Tue Dec 13, 2011 1:37 pm Post subject:
Ok, I've been drinking this beer now for the last couple of weeks and I think found my new "house" AIPA. Tons of hop flavour/aroma without over the top bitterness.
Of course, everyone will have different favourite hops but the ones I used here worked really well (IMHO).
Joined: 12 Dec 2010 Posts: 2800 Location: Ottawa, Canada
Drinking: Torpedo Extra IPA, Fullers ESB, English Pub Ale, Janet's Brown Ale, Czech Pils, Hopslam, Ruthless Rye IPA
Working on: Electric Hop Stand APA, Belgian Wit
Link Posted: Tue Dec 13, 2011 5:35 pm Post subject:
g8tors wrote:
It sounds good. Did you use pellets for dry hopping?
Yup! Whole hops are fine too.
I use pellets 99% of the time over whole hops because they store better (less room) and stay fresh longer. Utilization is slightly higher too (you get slightly more out of them per weight as compared to whole hops).
Link Posted: Tue Aug 28, 2012 12:34 pm Post subject:
This was my first brew with the new system. I ended with a higher og due to an extended boil(1st time running in circles kinda thing:))but everything went really well. I absolutley loved the ease of operation and while I thought the cleanup would be a hassle, it was a cinch! Now, the beer, hands down the best beer I have ever brewed! Even though my ABV is higher(too bad) and I ended with less than 10 gallons(now that is sad) this beer is just downright outstanding. Great job Kal on the recipe and thank you so much for designing the system.
I currently have your SN Torpedo in secondary, can't wait to try it!
Happy times,
Doug
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Joined: 12 Dec 2010
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