I am sipping the best IPA I have made to date. I recently made the switch to AG and am struggling to have the same consistency I had with extract + grains. When I went to the LHBS, I meant to go half 2 row and half maris otter, but they were out of maris so I improvised on the fly. My main question is, what would you do to make this a better IPA? I have low extraction problems that are getting better with each brew but I think that it is realistic to shoot for 65% efficiency when making a recipe.
13 lb 2 row
2 lb Scottish Pale
1 lb carapils
1.5 lb crystal 80
Mash at 156 for 60 minutes.
60 minutes: 1.5 oz Magnum
20 minutes: .5 oz Magnum, 1.5 oz Amarillo
Flameout: 1 oz Amarillo, 1 oz Cascade
Yeast: Rehydrated US-05 - bubbling nicely when checked 8 hours later.
Primary 2 weeks
Corny Keg, 40 degrees, carbed at 20 for 4 days, served at ~8.
It is a tasty ball of sweet hops with each sip. My only critique is that it is a tad too bitter. If I could do it over, I would do only 1 oz magnum for 60 minutes. I am still getting used to the enhanced hop utilization of a full 6.5 gallon boil vs. a 3.5 gallon boil for a 5.5 gallon batch. I think I want to try FWH next.
Anyway, I am shooting for a clean, nutty, super-hop 6.5-7.0 ABV IPA!