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My Simcoe IPA

My Simcoe IPA

American IPA • All Grain • 19.50 L


I bought 4 plugs of simcoe hop, and had been very curious to use it. Then I got an idea to replace cascade hop in American IPA recipes with simcoe. My recipe here is based on the clone recipe for Anchor's Liberty Ale, available on the net. The Wyeast Nutrient was added since the yeast was a bit old. A left over of the pale malt used in previous batch was added also, not significant by such a tiny amount.

March 20, 2010 at 07:25pm

5.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 5.78 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.04 kg Canadian Craft Brewers Pale Malt; Beeston

    Canadian Craft Brewers Pale Malt; Beeston

    2-Row for brew pubs and microbreweries.

  • 0.34 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.45 kg Crystal 15; Crisp

    Crystal 15; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.115 kg Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 28 g Nugget - 12.2 AA% pellets; boiled 60 min


    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 28 g Simcoe® - 12.9 AA% whole; boiled 10 min


    Used for aromatic, and especially bittering properties.

  • 28 g Centennial - 9.5 AA% pellets; boiled 5 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 28 g Simcoe® - 12.9 AA% whole; added dry to secondary fermenter


    Used for aromatic, and especially bittering properties.

  • 1 tsp Irish Moss - boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 0.5 tsp Wyeast Nutrient - boil for 10 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.


Brewed on 3/17/10. The OG was 1.080. 2-step mashing with a protein rest. Heat the water to 64C and mash-in. Hold 57-58C for 15 min. Then raise to 65-67C and hold for 90 min. Mash out at 76C. Sparge with 15.2 litters of water at 77C. Add 0.75 tsp of gypsum at mash-in.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.070 1.056 - 1.075
Terminal Gravity: 1.014 1.010 - 1.018
Color: 10.9 SRM 6 - 15
Alcohol: 7.3% ABV 5.5% - 7.5%
Bitterness: 68.7 IBU 40 - 70




2010-06-11 8:58am

Bottled on 5/2/10, and tatsed yesterday. Excellent American IPA. Exteremely strong pine aroma from the simcoe hop was just as I expected. I also enjoyed the strong bitterness of this beer. This beer fermented pretty clean, due to the California Ale yeast I chose. The beer had a midium body, and was easy to drink. I am definitely not a hop head, but I like this one. Maybe I like the aroma and bitterness from the simcoe hop. (I am not a big cascade fan. )

Muddy Mo

It is always good to end up with a beer you enjoy!

2010-06-20 1:49pm

Thanks for posting your results. I was hoping to see some feedback since we both posted Simcoe pale ale recipes on the same day (mine was Simcoe, Bloody Simcoe). I brewed a SMaSH style as a foundation for future efforts. Your use of Nugget and Centennial is an approach I might like to emulate in order to get a better balanced hop profile: dialing back the grassy notes and increasing the bitterness to get a drier finish, without clashing with the Simcoe flavors, of course. Also, since you enjoyed the Simcoe hops, but you are not a fan of Cascade, it would be helpful for me to understand what you don't like about the Cascade flavor. Anything you can share would be appreciated. Thanks for posting your results.



2010-08-16 1:59pm

I do not like cascade hop since I am fed up with that intense citrusy flavor. Too many American IPAs use this hop too much. If I need some citrusy flavor, my choice is centennial, since it is milder. The pine flavor from simcoe is strong, but is closer to neutral in my palate. I tried to balance out a part of the simcoe flavor by using centennial a little bit, but now I do not see it necessary. I think we have a wide variety in choosing a bittering hop. Nugget is my default choice for American style beers, target for English style. I am also happy to experiment with pure bittering hops like pearl, admiral, etc.

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