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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 07-09-2017, 06:21 AM   #76
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Since I brew indoors and my a/c is still out, I've had to push my brewday to next weekend. It's already warm enough in here without kicking on a burner for an hour plus. #condobrewing
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Old 07-09-2017, 02:06 PM   #77
KCrockaholic KCrockaholic is offline
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Quote:
Originally Posted by KCUnited View Post
Since I brew indoors and my a/c is still out, I've had to push my brewday to next weekend. It's already warm enough in here without kicking on a burner for an hour plus. #condobrewing
Same kind of thing happened to me. Pushing it back to next Saturday.

I'm adding the Raspberries and Blackberries to their respective beers today, which will create another small fermentation. I need to keep those beers in their current cooling buckets for the next few days during that, then I'll be able to have them free for the IPA. I'm in an apartment on the 2nd floor, so keeping temps down is very tough as it is.

I feel like my Fall/Winter beers will come out great due to being able to control the temps better by then.
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Old 07-10-2017, 03:10 PM   #78
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Just added my dry hop additions. Plan to cold crash the 17th, keg on the 31st, and tap on the 12th.
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Old 07-10-2017, 04:44 PM   #79
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Quote:
Originally Posted by unlurking View Post
Just added my dry hop additions. Plan to cold crash the 17th, keg on the 31st, and tap on the 12th.
If you want to speed this up considerably cold crash for a couple days, add gelatin for a couple days then keg.

Gelatin is super easy, sanitize a glass and put a cup of water in it. Microwave it for about 2 minutes, pull out the glass and cover with foil and let sit until its about 110 or 120 degress, basically really warm.

Stir in a tablespoon of gelatin then dump it into your fermenter.

Thats as clear as you are going to get.
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Old 07-10-2017, 06:22 PM   #80
unlurking unlurking is offline
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Quote:
Originally Posted by Marcellus View Post
If you want to speed this up considerably cold crash for a couple days, add gelatin for a couple days then keg.

Gelatin is super easy, sanitize a glass and put a cup of water in it. Microwave it for about 2 minutes, pull out the glass and cover with foil and let sit until its about 110 or 120 degress, basically really warm.

Stir in a tablespoon of gelatin then dump it into your fermenter.

Thats as clear as you are going to get.
I've thought about, but I'm too lazy.

I've also noticed that my beers seem to taste better about 5-6 weeks out. There's a pretty significant flavor change if I wait more than 4 weeks before tapping.

2 weeks room temp, 2 weeks cold crash, 1-2 weeks in the keg gets me right to that perfect (to me) flavor balance.
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Old 07-10-2017, 06:28 PM   #81
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Originally Posted by KCUnited View Post
Since I brew indoors and my a/c is still out, I've had to push my brewday to next weekend. It's already warm enough in here without kicking on a burner for an hour plus. #condobrewing
What is taking them so long to fix this!?!?!
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Old 07-11-2017, 02:57 PM   #82
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What is taking them so long to fix this!?!?!
Sweet Jesus the part is in and they'll be here at 8:00am tomorrow to do the install. I may tweak my recipe and add a little swamp ass drippings to the boil to set it off. Seriously though, I'll never complain about the ability to work from home, but I've been ****ing dying in here through this. Can't wait to brew this weekend.
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Old 07-11-2017, 06:15 PM   #83
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Don't know if anyone else was looking for one, but there is a refractometer on Prime Now for $18.39.

https://www.amazon.com/Compensation-...=refractometer
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Old 07-12-2017, 07:41 AM   #84
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Added my dry hops last night, about 2 weeks away from the first pour.
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Old 07-14-2017, 02:54 PM   #85
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Finally got a chance to brew this today. My vision for this beer is an east to west, hybrid IPA. New England water profile. Higher mash temp. West Coast yeast. Dry hopping prior to terminal gravity and massive amounts of post-fermentation dry hops. Striving for a medium body, low perceived bitterness, unfiltered IPA with big hop flavors/aromas.

Water: Ca 131, Mg 13, Na 9, Cl 151, SO4 66

Mash: 60 mins @ 154F

OG: 1.060

Notes:
I cooled my wort to 170F before I added my whirlpool/steep hop additions
I steeped for 30 minutes with occasional stirring with immersion chiller
After 30 minutes, my wort was at 150F, I brought it down to 68F with my chiller before pitching
Fermenting at 68F controlled
3.5 gallon in the fermenter

#condobrewing







That Asian Slow Cooker recipe book is highly recommended for Fall/Winter



Enjoying an after brewing brew. Fittingly enough, a NEIPA brewed in San Diego.

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Old 07-14-2017, 05:31 PM   #86
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Audible fermentation at 3 hours.
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Old 07-15-2017, 01:05 PM   #87
KCrockaholic KCrockaholic is offline
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Awesome stuff. I'm about to do mine in a couple hours. I'm making this my first ever BIAB, but I decided to do split batches with this as well.

I'm doing a 2.5 Gal batch of this today, then I'll have a reason to brew it up again next week and use the other 2.5 Gal, but I'll move a couple hops around on the second one and see which one turns out more interesting ( I just wanted an excuse to brew again next week)
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Old 07-16-2017, 03:29 AM   #88
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Well I totally forgot to take pictures until halfway through, but it would just be of my caveman set up for brewing. Nothing fancy.

It came out alright. 1.058 OG using 6lbs of grains, and I'm saving the other 6lbs for the next brew.

I just got a new wort chiller, but of course didn't have the correct faucet adapter with it, so my chill down took forever. Just did the ice bath instead.
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Old 07-16-2017, 07:17 AM   #89
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I'm sitting at 1.020 after 40 hours of fermentation. I went ahead and added my biotransformation hop addition. I'll add the rest of my dry hops in the keg after fermentation is complete.
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Old 07-16-2017, 07:51 AM   #90
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I'm always interested in the infinite ways people dry hop their beers. I used to go commando into the fermenter, but was getting too much debris. I use a weighted muslin bag these days.



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