This beer just scored 36.5 at the War of the Worts (Imperial IPA category).

The only criticism I got from the judges was that the beer could have been a little maltier. I think I should have entered it into the American IPA category. When I brewed this, I just wanted to make a BIG-ASS HOP BOMB!

Hope you Enjoy it!

Malts:

Am. 2-Row - 88%
Am. 20L Crystal - 12%

Single Infusion Mash - Target 152 degrees F (67 C)

Hops: (Hop additions based on 5 gallon batch)

Columbus (15 %AA) .25 oz @ 90, 80, 60 mins / Dry Hop 1 oz (in Primary for 1 week)
Chinook (12 %AA) .25 oz @ 90, 80, 60, 10 mins / Dry Hop 1 oz (in Primary for 1 week)
Centennial (11 %AA) .25 oz @ 40, 30, 15 mins / Dry Hop 1 oz (in Secondary for 1 week)
Cascade (7 %AA) .25 oz @ 15 mins / Dry Hop 1 oz (in Secondary for 1 week)
Amarillo (10 %AA) .25 oz @ 40, 30, 15 mins / Dry Hop 1 oz (in Secondary for 1 week)
Simcoe (13 %AA) .5 oz @ 5 mins
* %AA may vary

Yeast:

2 Vials of WLP001 California Ale (no starter)

Notes: Both Primary and Secondary at 68 F (20 C)

If you should have any question, don't hesitate to ask. Also, any suggestions to make this a better beer, are surely appreciated.

Happy Brewing!

Dave

Stats:
OG: 1.074
FG: 1.012
8% ABV
7-9 SRM
110 - 125 IBU

The judges are saying that the beer is all hops and needs some malt flavors to help balance all those hops.

I'd replace 3 lbs of the 2 row for Munich 10L and a 1/2 lb for Victory.

HTH-

+1 for Munich. I've been brewing all grain for a year and a half and just started to use Munich in my IPA IIPA and Imperial red and I have to say it gives my beer that little sumpin' extra that previous brews were lacking...


Josh

I do like all the dry hops though! I can remember the last time I didn't dry hop a ale!

The next time I brew this IPA, I will definitely play around with my grain bill and I was thinking about using WLP002 as opposed to WLP001.

It is an awesome beer that will just get better from here on out!

Thanks for the input!

Happy Brewing!

Dave

You could also just sub-out the american 2-row for Marris Otter or some other English floor malted variety?

I think I would leave the yeast as WLP001 for now, but that being said I am not a huge fan of WLP002 (just my personal preference).

Only make one change at a time so you can dial in your recipe and know the effect that one change has on the finished beer.

I am a HUGE Marris Otter fan! I have done blends with 2-row and Marris, in the past, with good results.

Something else I was thinking about was instead of just adding a little bit of 20 or 40 crystal, maybe I can mix a small amount of 60 or 80 and 10 or 20. 3:1 (10 or 20 to 60 or 80) It should add a little complexity. A little bit of toffee will be a good addition to this beer.

I want to stay away from the Victory Malt with this beer. It is just a little too roasty for this beer. I have and will continue to use it in other recipes.

What could I expect out of the flavor if I should use some Munich Malt? Does it really effect the flavor or will it just add body to the beer? Can I get the same results out of using CaraPils?

Thanks for the help, everyone!

Happy Brewing!

Dave