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> Magnum IPA, How does this recipe look?
ncbeerbrewer
post May 13 2008, 09:24 PM
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Ok I am waiting on my yeast 2112 to finish up fermenting a Common before this friday. I am considering using this cake for an IPA and wanted to throw it out there for review and suggestions. Here is my recipe

10.00lbs Breiss 2 Row
2.00lbs Crystal Malt 20L
1.00lbs Rye Malt
2.0oz Magnum 13.1IBU 60 mins
1.0oz Cascade 8.6IBU 5 mins
1.0oz Cascade 8.6IBU Dry Hop

2112 California Lager yeast (gonna let this one ferment at room temp probably mid to upper 60's.
5 gallons

I thought I would throw in some Rye see how it turns out and use it as a precursor to brewing up DC Rye IPA in a couple of weeks. Let you know how this looks or any suggestions or changes I should consider. Thanks for your imput.

Mike
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Poobah
post May 13 2008, 09:33 PM
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Too much crystal IMO. Cut it down to 3/4# and add a little more 2-row or corn maize or sugar. Keep it on the dry side (mash lower) and it will accentuate the hops...
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andy77
post May 13 2008, 10:25 PM
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I think that 2-row, a half pound of 20L and some adjunct would be far too light...IMO. I like what you have here. Clean bittering form the magnum, with Cascade character. You could perhaps back down the 40L to 1.5 lbs or so if you have concerns about over crystal-ing.
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cavman
post May 14 2008, 04:01 PM
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QUOTE(Poobah @ May 13 2008, 10:33 PM) *
Too much crystal IMO. Cut it down to 3/4# and add a little more 2-row or corn maize or sugar. Keep it on the dry side (mash lower) and it will accentuate the hops...

+1
3/4# is the max amount of crystal I would use in a 5 gallon batch, if you want to boost the maltiness add some Munich malt so maybe a grainbill like this:
10# 2-row
2# Munich
1# Rye
.75# Crystal 60
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cavman
post May 14 2008, 04:02 PM
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QUOTE(cavman @ May 14 2008, 05:01 PM) *
+1
3/4# is the max amount of crystal I would use in a 5 gallon batch, if you want to boost the maltiness add some Munich malt so maybe a grainbill like this:
10# 2-row
2# Munich
1# Rye
.75# Crystal 60

Also 2 oz of Magnum will be quite a lot for bittering.

This post has been edited by cavman: May 14 2008, 04:02 PM
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zombudis
post May 14 2008, 06:05 PM
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QUOTE(cavman @ May 14 2008, 04:02 PM) *
Also 2 oz of Magnum will be quite a lot for bittering.


Unless he adds two pounds of light crystal. I say try it as originally formulated and see what happens.

Disclaimer: I have a lot of magnum in the freezer, would be very interested in how bitter the beer turns out to be if you use two ounces to bitter it. Maybe you should use magnum for flavor/aroma as well? (IMG:style_emoticons/brewboard/biggrin.gif) (IMG:style_emoticons/brewboard/devil.gif)

Good luck!
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cavman
post May 14 2008, 07:02 PM
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QUOTE(Orudis @ May 14 2008, 07:05 PM) *
Unless he adds two pounds of light crystal. I say try it as originally formulated and see what happens.

Disclaimer: I have a lot of magnum in the freezer, would be very interested in how bitter the beer turns out to be if you use two ounces to bitter it. Maybe you should use magnum for flavor/aroma as well? (IMG:style_emoticons/brewboard/biggrin.gif) (IMG:style_emoticons/brewboard/devil.gif)

Good luck!

I have around 1.5# magnum in the freezer so I wouldn't mind hearing how the 2 oz went, but I could never do 2# crystal in a 5 gallon batch.
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zymot
post May 19 2008, 10:05 PM
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QUOTE(ncbeerbrewer @ May 13 2008, 10:24 PM) *
2.0oz Magnum 13.1 IBU 60 mins
1.0oz Cascade 8.6 IBU 5 mins
1.0oz Cascade 8.6 IBU Dry Hop

2112 California Lager yeast (gonna let this one ferment at room temp probably mid to upper 60's.
5 gallons

Your IBU numbers look like they are way off. 2.0 oz of Magnum @ 60 minutes should be in the 85-95 IBU range.

I think of Magnum as being one of the most neutral hops. If you have more Cascade, I would put in some 30-10 minute additions to get hop flavors. Or add another hop in the mix for hop flavor variety, depends on what you want. For my tastes, an IPA needs flavor hops too.

I like the 2112 in all kinds of beer, it is a great yeast.

zymot
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brispriggs
post Apr 16 2009, 11:48 PM
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QUOTE(ncbeerbrewer @ May 13 2008, 07:24 PM) *
Ok I am waiting on my yeast 2112 to finish up fermenting a Common before this friday. I am considering using this cake for an IPA and wanted to throw it out there for review and suggestions. Here is my recipe

10.00lbs Breiss 2 Row
2.00lbs Crystal Malt 20L
1.00lbs Rye Malt
2.0oz Magnum 13.1IBU 60 mins
1.0oz Cascade 8.6IBU 5 mins
1.0oz Cascade 8.6IBU Dry Hop

2112 California Lager yeast (gonna let this one ferment at room temp probably mid to upper 60's.
5 gallons

I thought I would throw in some Rye see how it turns out and use it as a precursor to brewing up DC Rye IPA in a couple of weeks. Let you know how this looks or any suggestions or changes I should consider. Thanks for your imput.

Mike


Just wondering how this came out? Would like to brew something similar on a 2112 yeast cake in the high 60s with magnum for bittering.
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ncbeerbrewer
post Apr 21 2009, 06:16 PM
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Let me repost this recipe. I brewed this beer last June and it turned out great. I followed the recipe I am going to show below. The 2112 is a great yeast but you can also use 1272 my second choice and then 1056 if you like as well, if you are a dry yeast fan US-05 is good too. I actually used 1056 when I brewed this in May of 2008. I would love to have someone else brew this beer and tell me what they thought. I would mash at 150-152 as well, try and get your FG down to 1.014 or below. Nice bitterness and the good Cascade flavor and Aroma as well. Enjoy!!

Type: All Grain
Date: 5/18/2008
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.50 lb Pale Malt, American 2 Row (3.0 SRM) Grain 79.17 %
1.00 lb Munich 10L (Briess) (10.0 SRM) Grain 8.33 %
1.00 lb Rye Malt (4.7 SRM) Grain 8.33 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 %

1.50 oz Magnum [13.10 %] (60 min) Hops 58.5 IBU

1.00 oz Cascade [8.60 %] (10 min) Hops 9.3 IBU

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

3.00 oz Cascade [5.70 %] (Dry Hop 15 days) Hops -

Beer Profile

Est Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.38 %
Bitterness: 67.8 IBU Calories: 278 cal/pint
Est Color: 8.0 SRM

This post has been edited by ncbeerbrewer: Apr 21 2009, 06:17 PM
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