Author Topic: first all grain - IPA recipe critique  (Read 1498 times)

Offline birdman200

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first all grain - IPA recipe critique
« on: March 25, 2011, 01:50:05 PM »
Hey so I am thinking of going all grain this summer, and I decided to start making a recipe for a pretty basic IPA, whatcha think?

5 gallon batch
11 lb US 2 row
1 lb Carafoam

1oz Chinook 60min
1.5oz Centennial 10 min
1oz Chinook 5 min
3oz Centennial 1 min
3oz Columbus dry hop (5 days)

Wyeast 1056

EST abv: 6.46%
EST OG: 1.065
EST FG: 1.015
IBU: 72.3

What I am concerned with is having it be too bitter...I LOVE IPAs and hoppy beers, but I don't want to over do it for a basic IPA, I don't want to go into the DIPA category (even though I know I am far from it).

Is the hop schedule okay?

Thanks!

Offline dannyjed

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Re: first all grain - IPA recipe critique
« Reply #1 on: March 25, 2011, 03:19:33 PM »
That doesn't look too hoppy to me and if it turns out to be too much the hops will mellow over time.  I like a little Crystal in mine, but what you have should be fine.
Dan Chisholm

Offline liquidbrewing

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Re: first all grain - IPA recipe critique
« Reply #2 on: March 25, 2011, 03:23:30 PM »
That looks good to me!  I'm a big fan of Chinook all around, both bittering and flavor additions.  I just read a recent article about "Hop Bursting", so the 3 oz of Centennial at flameout looks rather appealing to me.  That and I love Centennial.

The only thing you might think about is adding a little, say .5# of some time of crystal malt.  Just to give it a little character.  3 oz Columbus is also pretty aggressive for a 6.5% beer, maybe try 2 oz for five days, taste it and see what you think.  Just my $.02 though!  Enjoy all grain, it tastes so much better IMO!

Justin
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Offline violaleebrews

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Re: first all grain - IPA recipe critique
« Reply #3 on: March 25, 2011, 05:41:00 PM »
i agree with adding a little light crystal malt or maybe some toasted malt to the grist to give it some complexity, but on the other hand i've had some fine SMaSH IPA's.

Offline srnoel

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Re: first all grain - IPA recipe critique
« Reply #4 on: March 25, 2011, 08:52:10 PM »
Love the hops, but I like my IPA's to be balanced malt/hop flavor so I would add .5 to 1 lbs of crystal.

Offline tomsawyer

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Re: first all grain - IPA recipe critique
« Reply #5 on: March 26, 2011, 05:45:42 AM »
Grist is more of an APA, some crystal (5%) for sweetness and additional sweet malt complexity and maybe a little color would bring it more to the American IPA style.  You're just over 1:1 IBU/OG so that is normal enough.  People like the bite of Chinook for bittering, I personally like my smooth Magnum a little better but I am working with Chinook more.

I'd also blend the late additions and use the blend at each step.
Lennie
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Offline oscarvan

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Re: first all grain - IPA recipe critique
« Reply #6 on: March 26, 2011, 08:03:49 AM »
My IPA has a half pound of Carapils and a half pound of Crystal malt in addition to the 11 pounds of 2 row. Sometimes I add .25oz of Carafa 400º to darken the color a hair.... (1-2º) Bittering is Simcoe....which is running out for the year btw. (pellets)
« Last Edit: March 26, 2011, 08:42:55 AM by oscarvan »
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Offline denny

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Re: first all grain - IPA recipe critique
« Reply #7 on: March 26, 2011, 08:57:03 AM »
Cut the carafoam back to 1/2 lb. and use 1/2-1 lb. of crystal.  C60 would be my choice.
Life begins at 60.....1.060, that is!

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Offline Tristan

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Re: first all grain - IPA recipe critique
« Reply #8 on: March 26, 2011, 10:26:41 AM »
That looks delicious.  Here is another vote for crystal 60; preferably around 5-6% of the grain bill.  You could swap wheat malt for the carapils/foam @ 5% to boost head retention/formation.  I'm a munich and vienna fanboy and typically add 7-8% of each to the mix.  I like what it does for the malt profile.  You could also add a bit of aromatic malt to make things a bit more interesting  ;D
« Last Edit: March 26, 2011, 10:28:55 AM by Tristan »
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