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So I've been doing some planning with the new Belma hops I have at home. I am going to brew a one hop IPA, I want something light in color and easy drinking. I came up with the below. Any recommended changes?

Grain
.5lb American Crystal 30

Extracts
9lbs Light LME

Hops
1.5oz Belma @ 60
1.0oz Belma @ 20
1.0oz Belma @ 15
1.0oz Belma @ 10
1.0oz Belma @ 5
1.0oz Belma @ 0
1.0oz Belma Dry Hop 7 days

Other
1tsp Irish moss

Yeast
US-05

Stats
Original Gravity: 1.058
Final Gravity: 1.016
ABV: 5.51%
IBU: 76.64
SRM: 6.87

** reposted in correct section lol

How many IBU's are you getting from the 60 minute addition? I like my IPA's a little drier as well, so might be worthwhile adding a bit of simple sugar when primary fermentation slows down to goose the ABV a bit and try to dry out the beer a bit more.

I was thinking about adding some sort of sugar to boost the ABV but didn't really know if I should, or what off flavors it may produce. I also thought I should play it safe since this was my first time dry hopping. I have a ton of Corn Sugar at home that I need to use up as I don't bottle anymore. So may give it a go.

As for the IBU's from the 60 minute addition. I get 12.1 based on a 3 gallon boil size. If I find a inexpensive immersion chiller, I'll be reworking this recipe and brewing a 5 gallon batch on my new pot.

For an IPA I think you're going to want to get a lot more than 12.1 out of a 60 minute addition. My house IPA is 1.066, 70IBU. I do a 40IBU bittering charge at 60 minutes. I think for something moderately like an IPA you'd want to have at least 25-30IBU's from that 60 minute addition, otherwise, I'd save it and do all your hopping from 20 minutes down.

jeffsmith wrote:For an IPA I think you're going to want to get a lot more than 12.1 out of a 60 minute addition. My house IPA is 1.066, 70IBU. I do a 40IBU bittering charge at 60 minutes. I think for something moderately like an IPA you'd want to have at least 25-30IBU's from that 60 minute addition, otherwise, I'd save it and do all your hopping from 20 minutes down.

+1
You could also save your Belma for late additions and use some clean bittering hop (magnum/warrior etc) at 60 instead.

I was looking at Warrior but from what I'm reading Belma is a very clean bittering hop and want to try it with just Belma to really get a taste for it. I'm going to adjust my recipe to 1.5oz of Belma @ 60 which will put me just under 37IBU from that addition.

Sounds like a good APA.

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Anyone know of a good site to convert this recipe from a 3 gallon boil to a full boil? I'd like to adjust my hops accordingly to keep approx the same IBU's. I "should" be up and running this weekend to brew on the new pot and would like to pull of a 10 gallon batch!

Also where I'll brew brewing a 10 gallon. I'll be using US-05 for 5 gallon. What would you recommend I use as a second yeast strain?

Well, if you're brewing this weekend, 1056 or 001 is probably your best bet and easily available.

I'm hoping to. Doesn't mean I will be lol.

Keith wrote:Anyone know of a good site to convert this recipe from a 3 gallon boil to a full boil? I'd like to adjust my hops accordingly to keep approx the same IBU's. I "should" be up and running this weekend to brew on the new pot and would like to pull of a 10 gallon batch!

Beersmith will scale recipes.

If you haven't already signed up for Brewer's Friend their free account lets you have up to 5 recipes and scaling is an available tool.

Thanks gents. Will check those out later tonight. I need to increase the batch size and boil size. Hopefully it will do the trick. If not I make a hoppier beer in around 90-100 ibus

So I've reworked this a bit, and made a few changes to this. Since I'm brewing a 10 gallon I've decided to play with the Dry Hops and yeast. Does anyone recommend any changes?

Fermentable
18lb Pilsen LME
2lb Brown Rice Syrup
1lb Dextrose

Steeping Grains
1lb American Crystal 30

Hops
2oz Belma @ 60 min
1oz Belma @ 20 min
1oz Belma @ 15 min
1oz Belma @ 10 min
1oz Belma @ 5 min
1oz Belma @ 0 min

Other
2tsp Irish Moss

Primary Fermenter A
3oz Belma Dry Hop 7 days
1pk - Safale US-05

Primary Fermenter B
1.5oz Simcoe Dry Hop 7 days
1.5oz Zythos Dry Hop 7 days
What yeast do you recommend?

Original Gravity:1.071
Final Gravity:1.020
ABV: 6.67%
IBU: 68.12
SRM: 7.08

Keith wrote:So I've reworked this a bit, and made a few changes to this. Since I'm brewing a 10 gallon I've decided to play with the Dry Hops and yeast. Does anyone recommend any changes?

Fermentable
18lb Pilsen LME
2lb Brown Rice Syrup
1lb Dextrose

Steeping Grains
1lb American Crystal 30

Hops
2oz Belma @ 60 min
1oz Belma @ 20 min
1oz Belma @ 15 min
1oz Belma @ 10 min
1oz Belma @ 5 min
1oz Belma @ 0 min

Other
2tsp Irish Moss

Primary Fermenter A
3oz Belma Dry Hop 7 days
1pk - Safale US-05

Primary Fermenter B
1.5oz Simcoe Dry Hop 7 days
1.5oz Zythos Dry Hop 7 days
What yeast do you recommend?

Original Gravity:1.071
Final Gravity:1.020
ABV: 6.67%
IBU: 68.12
SRM: 7.08

Keep the same yeast and then you can compare the differences in dry hopping.

That works for me! Thanks.

Looks like I'll be going BIAB and I think this will be my inaugural brew on the new system. If I were to convert this from Extract to All Grain, would you say the below would match up for a 5 gallon. I get my OG, FG, and IBU's very close, but my SRM is off almost 2 points. I think this is due to the Brown rice syrup vs flaked rice.

All Grain
11.5lbs Pilsner Malt
1.2 lbs Flaked Rice
.5lb Dextrose
.5lb American Crystal 30

Extract
Fermentable
9lb Pilsen LME
1lb Brown Rice Syrup
.5lb Dextrose
Steeping Grains
.5lb American Crystal 30

Original Gravity:1.071
Final Gravity:1.020
ABV: 6.67%
IBU: 68.12
SRM: 7.08

What's the story behind the flaked rice?

Want to add to the dryness of the beer, but didn't want to over do it with Dextrose.

Mash at 149 and use 10‰ sugar. I'm not sure flaked rice is worth the price unless you're using +30%.

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Keith wrote:Want to add to the dryness of the beer, but didn't want to over do it with Dextrose.

Yep - I'm curious if it gives the same result anyway, so wouldn't matter with rice or corn sugar - hoping my question will tweak some of the gurus.

mr x wrote:Mash at 149 and use 10‰ sugar. I'm not sure flaked rice is worth the price unless you're using +30%.

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With using 10% sugar would I risk a cidery off taste?

You shouldn't. I use 10% sugar in both my DIPA as well as my Saison.

I think between mash temp and 10% sugar, you should be able to easily get where you want. The standard duval recipe uses 30% cane sugar, and cider taste is not an issue.