My Imperial IPA (Críticas por favor)

Wamser · 07-04-2010 16:16 u

HI,

This recipe was inspired in Deuchar's IPA beer.
With a large increase in bitterness.

Remaining ten minutes the end boiling, I'll use;
a) nutmeg (20g)
b) cloves (40g)
I think will give a light flavor and distinctive.

Want to make homemade beer contest.
I Send the recipe and some doubts.
if someone could help me. Thanks.

_______________________________________
Batch Size: 12,00 L
Sparge Water: 18,96 L
Boil Size: 14,45 L
Boil Time: 90 min
Brewhouse Efficiency: 75,00
Est Original Gravity: 1,088 SG
Est Final Gravity: 1,021 SG
Bitterness: 68,3 IBU
Est Color: 11,3 SRM
Estimated Alcohol by Vol: 8,86 %

Ingredients

Amount Item Type % or IBU
3,70 kg Pale Malt (Weyermann) (3,3 SRM) Grain 82,22 %
0,50 kg Wheat Malt, Pale (Weyermann) (2,0 SRM) Grain 11,11 %
0,20 kg caramel Wheat Malt (46,0 SRM) Grain 4,44 %
0,10 kg Caramunich I (Weyermann) (51,0 SRM) Grain 2,22 %
50,00 gm Styrian Goldings [5,40 %] (75 min) Hops 43,8 IBU
15,00 gm Styrian Goldings [5,40 %] (20 min) Hops 7,6 IBU
25,00 gm Fuggles [4,50 %] (10 min) Hops 6,3 IBU
15,00 gm Styrian Goldings [5,40 %] (10 min) Hops 4,6 IBU
15,00 gm Styrian Goldings [5,40 %] (5 min) Hops 2,5 IBU
25,00 gm Fuggles [4,50 %] (5 min) Hops 3,5 IBU
Belgian Strong Ale (Wyeast Labs #1388)

Mash steps

Time 10 50 10 1
ºC 50 65 72 75

My question: (I would like a help! I hope the beer has a dry finish with a slight aftertaste of cloves.)

Will it happen?

MO · 07-04-2010 16:26 u

For 15 L I would start with 2 g nutmeg (in Dutch nootmuskaat) and halve a clove (in Dutch kruidnagel). Especially the clove can give an extreme taste in beer. Your mashing scheme is pretty dry, but the drieness of a beer is merely dependent on the yeast.

Wamser · 07-04-2010 18:28 u

Citaat van: MO op 07-04-2010  16:26 uFor 15 L I would start with 2 g nutmeg (in Dutch nootmuskaat) and halve a clove (in Dutch kruidnagel). Especially the clove can give an extreme taste in beer. Your mashing scheme is pretty dry, but the drieness of a beer is merely dependent on the yeast.

OK MO

I'll make adjustments in adjuncts (2g nutmeg - 10g clove).
You think you could more bodied?

Unfortunately the supplier has no more yeast and I have to use S33.

Thank you for help. Wamser

Wamser · 07-04-2010 18:31 u

You think wich could more bodied?

RobinB · 07-04-2010 19:54 u

Hi wamser!
The problem with this beer is that your recipe is not an IPA, yet you want it to be like an IPA (your example).
Also the amount of clove is WAY too much.

One clove or half a clove is more than enough.
Actually i'd say; use no clove and no nutmeg in an IPA...

But also the yeast is not correct. Is your example an american IPA or an english version? Much depends on the choice of hops.
With this starting SG it is more a double imperial IPA

Wamser · 07-04-2010 21:01 u

Citaat van: RobinB op 07-04-2010  19:54 uHi wamser!
The problem with this beer is that your recipe is not an IPA, yet you want it to be like an IPA (your example).
Also the amount of clove is WAY too much.

One clove or half a clove is more than enough.
Actually i'd say; use no clove and no nutmeg in an IPA...

But also the yeast is not correct. Is your example an american IPA or an english version? Much depends on the choice of hops.
With this starting SG it is more a double imperial IPA

Hi RobinB, thank you for you comments.

I would to make a Imperial IPA, with dry finish and assigning complex flavors.
Beyond of high standard hopped. So I thought in clove and nutmeg.
but now I blew with the recipe, I will not use the adjuncts.

with malt and hops up selected.
What think you? I'll have a good Imperial IPA?

MO · 07-04-2010 21:02 u

With this yeast, and brewing without sugar, your final gravity will be in between 1025 and 1030. Sweet!

Wamser · 07-04-2010 21:24 u

Citaat van: MO op 07-04-2010  21:02 uWith this yeast, and brewing without sugar, your final gravity will be in between 1025 and 1030. Sweet!

You would indicate another dry yeast?

MO · 07-04-2010 21:28 u

US05 is the only true candidate. You should be able to order dry yeast in North America.

MM · 07-04-2010 21:28 u

Citaat van: Wamser op 07-04-2010  21:24 uYou would indicate another dry yeast?

Try to find the Fermentis US-05 yeast. That is a good yeast for american beers. It is highly attenuative yeast and very clean.

Wamser · 07-04-2010 21:33 u

Citaat van: MM op 07-04-2010  21:28 uTry to find the Fermentis US-05 yeast. That is a good yeast for american beers. It is highly attenuative yeast and very clean.

OK!!!

Piet_v · 07-04-2010 21:44 u

Deuchars IPA, Caledonian Brewery (Scotland) now owned by Heineken (if i'm not mistaken)

OG 1038 - FG 1009
EBU 35 EBC 16

For 19 L
2930 gr pale
190 gr crystal
100 gr wheat

Bitter hop 50 gr fuggles
Aroma hop 20 gr Styrian

Yeast: (my personal advice) Use either US-05 or Danstar Nottingham

As for the herbs, use them when you prepare a meal to go with the beer