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Hey guys. Just made the move to All Grain (well BIAB), and I am looking for a good recipe (DIPA or IPA) that is "Juicy". My go to beers from around town are the DOA from Unfiltered, or Juicy from Garrison, if that helps.

Cheers.

DOA is a citra DIPA, so if you can get your hands on Citra Hops you'll want to. You can make a great DIPA with a range of hops, but Citra is pretty damn tasty.

If doing a regular IPA, I'd keep the malt selection simple..some 2 row, maybe some vienna or munich malt.

Add lots of hops, and add them at flameout & dry hop. When I do a 10 gallon batch of IPA, I use 1lb of hops at flameout and 1lb for dry hop.

Also I just made this one. It's incredibly tropical juicy with tons of orange.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: #028 - Sunny Side Up Pale Ale
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.71 l
Post Boil Volume: 30.21 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 23.30 l
Estimated OG: 1.053 SG
Estimated Color: 3.8 SRM
Estimated IBU: 72.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
42.20 l NE Style (Malty) Water Water 1 -
11.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6.92 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
2.67 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
1.58 g Salt (Mash 60.0 mins) Water Agent 5 -
4.00 kg Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 6 64.5 %
1.10 kg Oats, Flaked (Briess) (1.4 SRM) Grain 7 17.7 %
1.10 kg Vienna Malt (3.5 SRM) Grain 8 17.7 %
12.00 g Warrior [17.00 %] - First Wort 60.0 min Hop 9 20.1 IBUs
15.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
28.00 g Columbus (Tomahawk) [17.80 %] - Boil 5.0 Hop 12 8.9 IBUs
28.00 g Galaxy [15.00 %] - Boil 5.0 min Hop 13 7.5 IBUs
56.00 g Galaxy [15.00 %] - Steep/Whirlpool 15.0 Hop 14 18.7 IBUs
56.00 g Mosaic (HBC 369) [13.50 %] - Steep/Whirl Hop 15 16.8 IBUs
1.0 pkg Denny's Favorite (Wyeast Labs #1450) [12 Yeast 16 -
56.00 g Galaxy [15.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
56.00 g Mosaic (HBC 369) [13.50 %] - Dry Hop 5.0 Hop 18 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.20 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.67 l of water at 161.6 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (4.64l, 18.10l) of 168.0 F water
Notes:
------
100% RO water

pH initial: 5.56
ph mash: 5.27

Mash Strike: 163F
Mash temp settled at 150F
Note: Mash in 2F higher next time to adjust for temp loss.

Sparge Strike: 180F
Sparge Rest: 167F

Whirlpool at 160F
Pitched at 18C

Fermenting at 21C

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Jimmy wrote: ↑

Sun Jul 02, 2017 7:29 pm

DOA is a citra DIPA, so if you can get your hands on Citra Hops you'll want to. You can make a great DIPA with a range of hops, but Citra is pretty damn tasty.

If doing a regular IPA, I'd keep the malt selection simple..some 2 row, maybe some vienna or munich malt.

Add lots of hops, and add them at flameout & dry hop. When I do a 10 gallon batch of IPA, I use 1lb of hops at flameout and 1lb for dry hop.

Thanks, just got a Citra SMaSH from Dave, so fingers crossed it is Juice AF.