Beer Forum

I just had the 21A'sBitter American last night and loved it! I was hoping someone with more recipe formulation skills has thought about a clone and would post one.

If not, I'll give a shot and port the results.

Thanks

You asked for it good luck. The notes section is Shaun's recipe and this is my 10 gallon interpretation.

21st Amendment IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-C India Pale Ale, Imperial IPA

Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 26.16
Anticipated OG: 1.071 Plato: 17.28
Anticipated SRM: 8.2
Anticipated IBU: 75.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.055 SG 13.57 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Mosher
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.0 21.44 lbs. Pale Malt(2-row) America 300.71 2
12.0 3.15 lbs. Munich Malt Belgium 317.42 8
6.0 1.57 lbs. Carastan Malt Great Britian 292.36 34

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Warrior Whole 16.00 53.5 90 min.
1.00 oz. Centennial Whole 10.50 22.0 70 min.
0.75 oz. Cascade Whole 5.75 0.0 0 min.
0.75 oz. Tomahawk, F-10 Variety Whole 16.00 0.0 0 min.
2.00 oz. Cascade Whole 5.75 0.0 Dry Hop
0.75 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop
0.75 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.75 oz. Styrian Goldings Whole 5.25 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Tsp Irish Moss Fining 15 Min.(boil)
5.00 Tsp Yeast Nutrient Other 0 Min.(fermenter)


Yeast
-----
wyeast 1056

Notes
-----
21A-IPA
Batch size: 12bbls
pre-boil wort amount: 450 gallons
end of boil amount: 410 gallons
Malt:
Rahr 2-row Pale Malt 82
Crisp Munich Malt 12
Crisp Caramalt 6

Hops: (all T-45 hop pellets)
Bittering: Wa
rrior (added at beginning of boil)
Flavor: Centennial (added at 70 minutes into boil)
Whirlpool: Cascade/Tomahawk (added at end of boil) I use 2lbs
of each hop in 410 gallons of wort at the end of of boil.
Dry Hops: for my batch size I use the following hops and amounts. Cascade 5lbs ( 45), Amar illo 2lbs (18), Styrian Goldings 2lbs (18), Simcoe 2lbs (18) 75 IBUs

Water Treatment:

The water in San Francisco is some of the best brewing water and is relatively soft. I add Calcium Sulfate to help showcase the hops.
Yeast:
WLP001 aggressively pitched.
Filtration: DE Filter

OG: 17.2 degrees Plato

FG ~3.9 degrees Plato

ABV ~7.2

Mash Temp: 159F

90 minute boil

My philosophy on this IPA is that your first sensory experience with this beer after looking at it is the sense of smell . This is why the dry hopping is fairly aggressive, which sets you up for the taste sensation. For as aggressive as this beer is hopped it actually is not too bitter and this is partly achieved by the high mash temperature. I feel a good IPA is just not about bitterness, but about the supporting malt backbone. Some IPAs are all bitterness and rather two dimensional I really try and make a multi-dimensional beer. Dry hops are added at fermentation temperature (68F) when the beer is about 1/2 plato point before terminal gravity and it is then capped. The slight yeast activity aids in keeping the hops in suspension. Capping it avoids driving the hop volatiles off with the fermentation activity, thereby keeping the aroma in the beer. This beer
is also filtered. Removing the yeast to me is important and gives the beer
a clean and less astringent flavor.



One other thing on the dry hopping;
This past summer i experimented with dry hopping at lower temperatures. I added the Cascade, Styrian Golding hops and Amarillo at fermentation temp (68F) and then after a 3-4 days lowered it to 50F and then added to the Simcoe. The idea behind this is to gain more of the vegative flavor of the hops, thereby mimicking whole flower dry hopping. I had mixed results. Ideally this would be a three week beer from kettle to glass, but because of tank space utlilization, typically it ends up being a two week beer. Also, we allow this beer to sit for 4 to 5 days at 32F before filtering, which aids in clarification and greater yield in the bright tank.

I hope that is e verything. PM if you have any questions.
ShaunO

Thanks, BeerMan, I will definately use this. But I am actually looking for the Bitter American which is a hoppy mild ale.

Any ideas on that one??

Here are a couple to try 1st one is the more hopy of the two.
American Pale Ales
A ProMash Recipe Report
BJCP Style and Style Guidelines
-----------------------------

06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 4 Max Clr: 11 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.75
Anticipated OG: 1.059 Plato: 14.40
Anticipated SRM: 8.1
Anticipated IBU: 43.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.045 SG 11.28 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Mosher
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.3 20.50 lbs. Pale Malt(2-row) America 300.71 2
5.7 1.25 lbs. Crystal 60L America 284.01 60

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.36 oz. Magnum Domestic Whole 15.80 12.2 60 min.
1.40 oz. Perle Whole 8.25 24.8 60 min.
2.00 oz. Cascade Whole 5.75 6.6 15 min.
1.50 oz. Cascade Whole 5.75 0.0 0 min.
1.50 oz. Cascade Whole 5.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.20 Tsp Irish Moss Fining 15 Min.(boil)
5.00 Tsp Yeast Nutrient Other 0 Min.(fermenter)


Yeast
-----

WYeast 1056 Amercan Ale/Chico





All Almerican Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 11 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 15.00 Wort Size (Gal): 15.00
Total Grain (Lbs): 30.50
Anticipated OG: 1.056 Plato: 13.82
Anticipated SRM: 10.4
Anticipated IBU: 17.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 19.35 Gal
Pre-Boil Gravity: 1.043 SG 10.82 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Mosher
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.1 22.00 lbs. Pale Malt(2-row) Belgium 309.07 3
9.8 3.00 lbs. Flaked Rice 334.13 1
18.0 5.50 lbs. Crystal 40L America 284.01 40

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Chinook Whole 10.00 14.5 60 min.
1.00 oz. Chinook Pellet 11.00 2.9 2 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
3.00 Tsp Gypsum Other 0 Days(mash)
3.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1272 American Ale II

Thanks, I'll give it a shot...

Yeah I'm bringing back an old thread. I noticed in the IPA recipe that you wrote to boil the centennial hops for 70 minutes and Sully's notes say to add them 70 minutes into the boil. Which is it? If the centennial's for flavour I would imagine to add them with 20 minutes left in the boil, no?