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Old 11-01-2017, 10:13 AM   #1
strange-steve
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Default AG50 RIPa

Today I'm brewing another IPA, based on my previous Vermont IPA. I was a little conflicted about this one. I'm brewing this specifically for the NHC competition and I had originally planned to do another East Coast hop juice style beer.

However I've heard on the grapevine that the competition this year will be flooded with these NEIPAs, and because it's a new style it isn't covered in the BJCP guidelines and so must be entered in the specialty IPA category. So I made the decision to make this more of a standard AIPA by lowering the mash temp, increasing the bitterness, reducing the amount of oats, using kettle finings and doing a more traditional dry hop after fermentation. It's still sort of a hybrid between the two styles but I'm going to enter it in the AIPA category.

RIPa
American IPA

Recipe Specs
----------------
Batch Size (L): 18
Total Grain (kg): 7.15
Total Hops (g): 277
Original Gravity (OG): 1.082
Final Gravity (FG): 1.021
Alcohol by Volume (ABV): 8.1 %
Colour (SRM): 8
Bitterness (IBU): 53
Boil Time (Minutes): 60

Grain Bill
----------------
5.800 kg Pale Malt (81%)
0.500 kg Flaked Oats (7%)
0.500 kg Wheat Malt (7%)
0.150 kg Carared (2%)
0.100 kg Caramunich III (1.5%)
0.100 kg Rice Hulls (1.5%)

Hop Bill
----------------
27 g Magnum (9.8% Alpha) @ 60 Minutes (First Wort)

10 g Amarillo (6.6% Alpha) @ 5 Minutes
10 g Citra (13.5% Alpha) @ 5 Minutes
10 g Galaxy (16.1% Alpha) @ 5 Minutes
10 g Mosaic (11.7% Alpha) @ 5 Minutes
10 g Simcoe (13.2% Alpha) @ 5 Minutes

15 g Amarillo @ 0 Minutes
15 g Citra @ 0 Minutes
15 g Galaxy @ 0 Minutes
15 g Mosaic @ 0 Minutes
15 g Simcoe @ 0 Minutes

25 g Amarillo @ 7 Days (Dry Hop)
25 g Citra @ 7 Days (Dry Hop)
25 g Galaxy @ 7 Days (Dry Hop)
25 g Mosaic @ 7 Days (Dry Hop)
25 g Simcoe @ 7 Days (Dry Hop)

Notes
----------------
Single step Infusion at 66°C for 60 Minutes
Fermented at 18°C with Wyeast 1098 - British Ale
After 2 days ramp up the temperature by 0.5°/day
Add half of the dry hops after 7 days then the remaining dry hops 4 days later


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Old 11-01-2017, 10:30 AM   #2
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Old 11-01-2017, 01:21 PM   #3
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All wrapped up now in the fridge with an intense fruity aroma. My efficiency was a couple of points lower than expected so I've got 18L at 1.082 rather than 1.085 which is close enough for me, it should still be over 8% abv.
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Old 11-01-2017, 02:07 PM   #4
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As you can see it definitely looks more like a NEIPA because I forgot to add the Irish moss
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Old 11-01-2017, 03:52 PM   #5
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Sounds like a lovely recipe you have there Steve, Shame about the Irish Moss I did the same in my last brew but it's an imperial stout so I got away with it.
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Old 11-01-2017, 04:23 PM   #6
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Quote:
Originally Posted by stigman View Post
Sounds like a lovely recipe you have there Steve, Shame about the Irish Moss I did the same in my last brew but it's an imperial stout so I got away with it.
Personally a bit of haze doesn't bother me, might lose a point or 2 in the competition but appearance is only worth a max of 3 points anyway
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Old 11-01-2017, 04:43 PM   #7
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Quote:
Originally Posted by strange-steve View Post
Personally a bit of haze doesn't bother me, might lose a point or 2 in the competition but appearance is only worth a max of 3 points anyway
Looks great to me, I like the hazy NE IPAs.

Am I right in thinking Irish Moss is just for clarity and nothing else? Therefore if you don't care about clarity you don't need it?
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Old 11-01-2017, 08:14 PM   #8
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Looks great to me, I like the hazy NE IPAs.

Am I right in thinking Irish Moss is just for clarity and nothing else? Therefore if you don't care about clarity you don't need it?
Yeah it's simply aesthetic but I normally use it if I'm entering a competition. I'll chuck some gelatin in and cold crash to try to clear it a little, but as I say I'm not too bothered.
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Old 12-01-2017, 10:30 AM   #9
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There was activity last night before I went to bed and a huge krausen this morning.
I love this yeast, it goes off like a bomb.
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Old 16-01-2017, 11:55 AM   #10
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Quote:
Originally Posted by strange-steve View Post
Yeah it's simply aesthetic but I normally use it if I'm entering a competition. I'll chuck some gelatin in and cold crash to try to clear it a little, but as I say I'm not too bothered.
Hazy looking is more pleasing to me so I would leave it as it is, but of course you have to do what is necessary with a competition!

Looks like a really good recipe, exactly the kind of thing I want to have a go at when I'm up and running with a bit of experience.

Interested to hear how it turns out!

Good luck with the comp


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