Ipa

[Aramis]

Any ideas on IPA? I am thinking about making an IPA, but I just can get 3 kind of malt, 60°L crystal, chocolate and base malt, how can I mix them to get it
Hope you can help me
Sincerely

[beermkr]

Ipa's are more about the hops. Your malts are easy. base malt and some 60L for color. I would mash a little high (155F) for a little more body and go to town with your hops.

Mike

[Aramis]

Ipa

How many crystal 60°L and IBU´s do u advice me to use?
best regards

[beermkr]

Maybe 3-6% 60L. I would shoot for around 5.5% ABV and 45IBU's to start. You are brewing in a country without wide spread disemination of hoppy beers so I dont think I would go overboard quite yet.

Mike

[Aramis]

Ipa

Thanks a lot for your advice, I´ll try that and I´ll tell you about what happen
bes regards

[irishsnake]

Ipa's are more about the hops. Your malts are easy. base malt and some 60L for color. I would mash a little high (155F) for a little more body and go to town with your hops.

Mike

or conversely, you can use a west coast approach, mash cool (148-151), and limit/eliminate your specialty malts. IPA is a hop-focused beer, and there is certainly an argument to be made that "balance" really equals "distracts from the hops".

[beermkr]

The issue he has also is that he is brewing in Columbia so the predominate hop presence of a West Coast IPA may be a little much for a drinking set that is not used to it.

Plus I prefer a balanced beer with LOTS of hop character, not just overpowering bitterness....

Mike

[grassrootsvt]

West Coast...

Funny, really.
Most West Coast IPAs that I have had are more sugary than the ones that I enjoy on the east coast - despite your suggestion of mashing low and going how forward....

[irishsnake]

Funny, really.
Most West Coast IPAs that I have had are more sugary than the ones that I enjoy on the east coast - despite your suggestion of mashing low and going how forward....

I'm thinking more along the lines of the Russian River IPAs and some of the other newer models.

[Scott M]

I don't think a hop monster like a Pliny would be well accepted. I'd stay more in line with a Sierra Nevada Pale Ale for bitterness.

[Aramis]

Ipa

How many IBU´s are we talking about?Ussually my beers are around 20 - 25 IBU´s

[Scott M]

For an Americam Pale Ale like Sierra Nevada, ~55 IBU's max.

[irishsnake]

I don't think a hop monster like a Pliny would be well accepted. I'd stay more in line with a Sierra Nevada Pale Ale for bitterness.

I'm not proposing a Pliny clone - I am proposing the inspiration of making a lean, hop-forward beer - 14.5 Plato, 35 IBU, cool (148-151) mash, finish-hopped at about a pound/barrel. I am proposing it as an alternative to making a more "balanced" IPA.

[Aramis]

Ipa

About the blend
% 2 row base malt?
% crystal 60°L?
% chocolate?
I know IPA is bitter than Pale Ale, so how many IBU´s do u advice me to get?

[Scott M]

Sounds good!! I'll have to create a recipe around those numbers and give it a try!! I was shooting at a mash in at 150 deg., 13-14 Plato, 10 SRM, 55 IBU IPA, my taste. God, I love making beer!!