Making the Perfect IPA

[DaveMode]

I'm a big fan of IPA's, and in particualr the extremely hoppy kind that I've seen called "Imperial IPA's". I've brewed a few IPA's from recipe kits I've purchased online, and even did one using whole hops, grains, etc that I purchased from a homebrew supply shop. Both were excellent but lacked the punch I was looking for. What I would really like to do is try to brew up an Imperial IPA similar to Dogfish Head's 90min IPA, wich is both very hoppy and relatively high in alcohol. Does anyone have any advice on how to achieve this? I've seen the term "dry hopping" used occasionally, but I honestly am not sure what that means.

I'd like to think it's just a simple matter of asking for twice the hops than I would normally get and throwing them in. What say the experts?

[Teej]

I'm considering taking a shot at a DFH90 as well.

Dry hopping refers to the practice of adding hops (or hop tea) during fermentation, rather than in the boil. There's a recipe here (http://www.morebeer.com/phpBB2/viewtopic.php?t=2625). I haven't tried it yet though.

It is definitely on my list of brews to try "soon".

Teej

[MARK123]

I find the key is adding larger amounts at 30 and 15 minutes to get that taste....Like 20ibu's at 60 min., 20 at 45 min.,20 at 30,20 at 15, and dry hopping in the secondary for a month...I also find columbus and centennial to be good late additions ...Here is a good calculator

http://www.hotv.org/tools/hopSchedule.html

I have heard df started with a vibrating table that shook the hops in for 90 minutes!

[danno]

the theory/gimmick behind DFH 60, 90, 120 is that they divide out the total hops and add them every minute during the X minute boil. the theory is that instead of just a typical bittering addition, and just one or two flavoring/aroma additions, you'll end up with a more complex hop profile. I say gimmick because I have my doubts that the same recipe adding hops every minute compared to every 5 minutes could be distinguished from each other. (and, BYO's recipe in link Teej provided all but acknowledges that fact, given DFH's endorsement of the recipe, which calls for additions every 7.5 minutes...)

[denver brewhoo]

for about the 8 millionth time---"Book em Danno"

By which I mean, I wholeheartedly agree with that post.

[HogieWan]

I made a brew a while back that was an english Best Bitter, but I added about a 1/3 ounce of hops (alternating varieties) every 10 mins. It came out a bit too bitter, but overall, it was great.

[Mad Scientist]

Excellent hop discussion.

DAVE keep in mind that if you want a big beer you'll need to a s**t load of malt. Start with 7 to 8 pounds ( I used liquid, but I know that AHS has very fresh liquid malt) of pale, but not extra pale malt extract. If you are still new at this, this would be a great opprotunity to do a mini mash and use a pund or so oof medium crystal malt (somewhere between 30 and 60L--your choice here. Some brewing software will help you on this quest...particularly on the IBU side of things.

[eyepah]

I have to chime in...

A big IPA with mucho gravitimos must be balanced with a big malt profile, body, and hop character. The book on Pale Ale (author???) suggests that IPA as a historical style is a thinner pale ale (only base malt!) with a radical hop profile - 120 IBUS if I remember correctly. This beer should not be sweet with an overkill of crystal malt.

But for our modern tastes we perfer a balance.

I suggest

12-14 # Maris Otter
4 # Munich Malt
8-12 oz Crystal 60L (for a nice color)
8 oz flaked barley (for body)

Treat the water a la Burton on Trent (most important for hop utilization)

For a Big American Citrus Flavor:
2 oz Centenial 60 min
2 oz Cascade (or amarillo) 30 min
1 oz Cascade 15 min
1 oz Cascade 5 min
.5 oz Cacade at flameout

OR

For a more English spicy floral flavor:
2 oz EKG 60 min
2 oz EKG 45 min
1 oz EKG 30 min etc....

Use a massive yeast starter of whitbread or london ale.

Aging is key also. Age at least 6 weeks at room temp. Or age 2 weeks at room temp then increase the heat to 80 deg F for 1 week and shake daily. Then decrease to room temp for the remaining duration. This can simulate the trip round the horn.

IPA is a problem because no one is sailing the beer through the conditions that made IPA what IPA was (and until I get my grant from the BBC never will be)

What do you think???

[Mad Scientist]

When you get the grant, let me know, I'll come and help you raise the sails.

That beer you describe is a hop monster!

My imperial IPA presently uses 16.5 lbs of malt (crystal and marris), and rolls out at a balanced 70 IBUs, after it ferments out, it is usually a 8.5-9% butt kicker....it is decptive as it is well attenuated.

I have another recipe that is even stronger, and roll in at around 10% and 114 IBUs, the first batch turned out very nice, and I'll make some minor changes for the next go round.

[eyepah]

Yep. Scary - The EKG hops are contribute less to IBU than the Centenial.

The throughback recipe I saw was 120 IBUs!!!! However, a 90 minute boil and 6 weeks minimum of aging softenens things a bit.

ALSO

The fatty grainbill balances things out.

[Mad Scientist]

Originally posted by eyepah
The EKG hops are contribute less to IBU than the Centenial.



Kind of an understatement, huh?