I'm going to try my first American IPA. I'm hoping for a ton of piney/dank hop flavor & aroma at a drinkable ABV.. so maybe it's more a hoppy APA. Any thoughts on how it sounds or ways to improve my recipe or process?
Crystal 10: 0.25#
CTZ: 0.35oz @ First Wort (31 IBU's)
F7: 0.20oz @ 40, 20, 15, & 5 minutes (24 IBU's)
Hop Stand: Added after cooling to 180f, hold for 1hr
Dry Hop: (5 days in secondary after 2 or 3 weeks in primary)
Gypsum: 5g in Mash, 3.5g in Sparge
Estimated pH: 5.4
Profile - Ca: 133 Mg: 8 Na: 20 S04: 284 Cl: 54 HC03: 49
(Ca & S04 on higher end for pH & Hop accent)
Dry packet of rehydrated American Ale
I'll be trying a few techniques that are new to me for this brew. First Wort Hopping, a hop stand, a BIAB batch sparge (basically planning to separate around half the water in a second kettle, heat it to 168, and transfer the bag after the mash).