This is my first IIPA, but brewing isn't fun if it's not ambitious. I'm going for refreshing like an IPA with pine and grapefruit etc., but better suited for grilled food and summer nights. Something that could be a palate cleanser for a cigar, incorporating subtle notes of oak and peat roasted malt so that people are forced to pay attention to each sip without being able to figure out why. I want this beer to make a case against scotch. It's a tall order - please tear apart my first crack at the recipe.
6# NW extra light LME
3# Maris otter LME (Beer calculus only has LME, I'll use grain)
3# American two row
5 oz. Simpsons peated malt
60 minute 5 gallon boil
Hops (No idea how to hop an IPA):
60 minutes (start of boil) - 1 oz. of simcoe, 1 oz. chinook
15 minutes - 1 oz. simcoe, 1 oz. chinook
Flame out - 1 oz. Saaz
Dry hopping would be done with simcoe
Two packets of Fermentis US-05, 14 day fermentation with 1 oz. dark oak chips (sanitized with vodka or scotch).
Predicted OG:1.081/ FG: 1.018/ IBU 93.5/ ABV 8.4%
I know it needs a lot of work, most desperately in the hop scheduling department. Saaz at flameout is an attempt to add a bit more hop complexity, and 3% peat malt shouldn't dominate the beer. I thought about pacman, but would like to keep playing with US-05 after using it for a KBS clone.
Please let me know if I'm on the right track here, and thanks for any advice.