Troegs Perpetual IPA Clone

[BlackDuck]

After a long day yesterday, I sat down and drank a Troegs Perpetual IPA. I had picked up one bottle of this as a mixed 6 about a week ago. This is the first time I've had this. Wow, was it fantastic. It was a very well balanced IPA with a ton of different hop flavors and aromas. So much so, that I couldn't really pick out any one specific flavor or aroma, but they all seemed to play very well together. It wasn't overly bitter either, just had a nice easy bite to it that didn't overpower the beer. So at lunch today, I did some research and came up with my next recipe.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Incessant IPA
Brewer: Antler Brewing
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.63 gal
Post Boil Volume: 6.30 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.068 SG
Estimated Color: 6.7 SRM
Estimated IBU: 85.1 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 90.0 mins) Water Agent 1 -
5.00 ml Lactic Acid (Mash 90.0 mins) Water Agent 2 -
2.00 g Epsom Salt (MgSO4) (Mash 90.0 mins) Water Agent 3 -
13 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 86.7 %
1 lbs 4.0 oz Munich 10L (Briess) (10.0 SRM) Grain 5 8.3 %
12.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 5.0 %
0.75 oz Bravo [15.50 %] - Boil 60.0 min Hop 7 37.5 IBUs
1.00 oz Chinook [13.00 %] - Boil 20.0 min Hop 8 25.4 IBUs
1.00 oz Mt. Hood [6.00 %] - Boil 10.0 min Hop 9 7.0 IBUs
1.00 oz Mt. Hood [6.00 %] - Steep/Whirlpool 15.0 min Hop 10 4.8 IBUs
1.00 oz Nugget [13.00 %] - Steep/Whirlpool 15.0 min Hop 11 10.4 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
1.00 oz Cascade [5.50 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 15 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.69 gal of water at 161.6 F 148.0 F 75 min

Sparge: Fly sparge with 5.74 gal water at 170.0 F
Notes:
------
2.50 Gallons Distilled in Mash
3.00 Gallons Distilled in Sparge

[Beer-lord]

That sure is a mixture of hoppage! Did you change this recipe from what you found or kept it as is?
I've used Mt. Hood a few times and most recently on my ryepa but haven't found it to be a great steeping hop but since they work best as aroma, I've had great luck with late hopping with it so I'm interested in seeing what you think about it.

[Inkleg]

That grain bill will really make those hops shine.

[BlackDuck]

I took the grain and hop bill right from their webpage. They give pretty good info. Then married that with another webpage that I found of someone that made a clone.


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[Dawg LB Steve]

Not too often you see the majority of the grain bill as Pilsner in an IPA. Should be nice and dry @ 148 deg. mash.

[Beer-lord]

I've started to mash many of my IPA's at 149 and with a little sugar as well and like it much.
I've been reading about IPA's with pilsner malt but have a recipe for the fall with 50/50 pilsner and 2 row.

[BigPapaG]

Not too often you see the majority of the grain bill as Pilsner in an IPA. Should be nice and dry @ 148 deg. mash.

Hmmm, really?

I guess, now that you mention it, most people use some sort of pale malt...

I use Pilsner exclusively... Even in darker beers like porters, stouts, reds, scotch ales, etc.

Prolly because of all the Belgians I brew, no sense having lots of both Pils and Pale around...

[Dawg LB Steve]

Not too often you see the majority of the grain bill as Pilsner in an IPA. Should be nice and dry @ 148 deg. mash.

Hmmm, really?

I guess, now that you mention it, most people use some sort of pale malt...

I use Pilsner exclusively... Even in darker beers like porters, stouts, reds, scotch ales, etc.

Prolly because of all the Belgians I brew, no sense having lots of both Pils and Pale around...

I use mainly Maris Otter in my Irish beers and sometimes a mix of 2 row and M.O. in some American style brews.

[BigPapaG]

Not too often you see the majority of the grain bill as Pilsner in an IPA. Should be nice and dry @ 148 deg. mash.

Hmmm, really?

I guess, now that you mention it, most people use some sort of pale malt...

I use Pilsner exclusively... Even in darker beers like porters, stouts, reds, scotch ales, etc.

Prolly because of all the Belgians I brew, no sense having lots of both Pils and Pale around...

I use mainly Maris Otter in my Irish beers and sometimes a mix of 2 row and M.O. in some American style brews.

Agreed on the MO, and I use a lot of Munich... But the larger in-house supply for me is always Pils.

In fact, I use very little Pale 2-Row... If I had to guess, I have probably used 6-row more often than pale.

Just my preference I guess.

[Dawg LB Steve]

Belgians are more Pils driven

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[BlackDuck]

I used Pilsner malt in a DIPA a while back and it was fantastic. Just Click Here To See

And right hereis where I found the recipe that mine is based from. Looks like it's really close. I did not use Columbus to bitter with, as it is not listed on the Troegs website. And the same goes for the Mosaic in the dry hop that he used.

[mashani]

There is no reason not to use Pils, except perhaps higher cost. But if you already got it...

[Kealia]

Hell, use a lager yeast and put your own spin on it to make it an IPL!

That's pretty cool that you just had one yesterday and were able to whip up/find the clone recipe so quickly.

[bpgreen]

I use pilsner as the base for pretty much everything. But that's largely because my LHBS sells REALLY fresh pilsen LME for as little as $2/lb. They told me that they use the lightest LME they can get as their base because you can always add to it, but you can never take away. They used to sell a lot of different LME in bulk, but then they couldn't keep it as fresh as they wanted. They decided that they could sell pilsen LME and then add whatever specialty grains were needed to get to the end product. If you start with a pilsen LME, you can get to amber, brown, etc, but if you start with a dark LME, you can't get to light.

[John Sand]

Northern Brewer's Pliny clone is pilsner based. That's a pretty good recommendation.