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Old 02-20-2013, 01:39 PM   #1
Sshamash
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Default Honey IPA (w/ some wheat?) recipe---critique please!

Hi All,

Building a recipe, pretty new to designing, so please critique! (No worries, I have thick skin....)

Honey IPA (all-grain):

6 # 2-row
2.75 # Honey malt
1 # wheat malt (too little for character to come out?)
1 # Munich 10 L (too much?)

.5 oz CTZ @ 60min
.5 oz Citra @ 60min
1 oz Citra @5min

YeastL WLP001



ABV:5.11%
IBU:57

Looking for simple, light IPA with a nice honey character and a nice subtle wheaty mouth feel. Thoughts?

Cheers,
Saul

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Old 02-21-2013, 01:44 AM   #2
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Anybody?

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Bottled and waiting on:
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Old 02-21-2013, 01:48 AM   #3
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I am not an expert at designing recipes but I don't think you have enough late hop additions to get good flavor and aroma. I would bump up late hop additions as well. 2.75 lbs of honey malt may also be a little strong. You might think about adding a couple pounds of honey instead. Just a couple of thoughts.

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Old 02-21-2013, 02:24 AM   #4
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Hmm, thanks for the feedback. I was considering adding some more late hop additions for the aroma, maybe even a dry hop...
Regarding the honey, I threw honey in the boil one time and it went straight to fermentables, with no trace of it in the taste. If I do use honey, is there a moe opportune time with respect to taste?
I am trying to keep it a low abv beer...summer-y.

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Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

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Old 02-21-2013, 02:29 AM   #5
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I would reduce that honey malt.. by atleast half... Seriously.

That beer will so sweet, it will be cloying and hard to drink I'd think.


The munich is fine, will add some bready, malty notes.. The wheat is fine, will give you a little more mouth feel, and good foam retention, with a softer grain note to the whole grist.

I'd keep it the same, but maybe do .75# of honey malt.. If you use a ton of it, and remember it's a crystal malt, then I'd be sure to have a long, and low mash.

If you are wanting a honey note, then kick back the honey malt, and mash normal, add some honey at high krausen in the primary. You'll get some honey in the finish, along with the sweet honey flavor of the honey malt as well, without being overpowering.

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Old 02-21-2013, 02:47 AM   #6
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Second the need to reduce honey malt. Half pound should do you. Replace the rest with your base malt. As for late hop additions I would do at least a flavor addition at fifteen minutes and an aroma addition which your five minute one should work for. Dry hopping would be good too.

Overall, on the right track.

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Old 02-21-2013, 02:53 AM   #7
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I'd cut the honey malt way, way down- .25-.5 pound max if you love honey.

Increase the base malt, so you can hit your desired OG, or if you want a wheat flavor increase the wheat malt as well (or use some flaked wheat).

Hops should be changed up to have the bittering hops at 60 minutes (they are fine where you have them), and then 15 minutes for flavor hops, and 0-5 minutes for the late hops.

Like this:

CTZ .5 ounce 60 minutes
1 oz flavor hops 15 minutes
1 oz aroma hops 5 minutes
1-2 ounce hops dryhopping.

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Old 02-21-2013, 11:31 AM   #8
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Thanks for all the feedback. I have never used honey malt before, and didnt realize it was so strong. I am going to scale it down to .75#. And increase the base malt and wheat.

What are the thoughts on doing 1# wheat malt and 1# of flaked wheat? Or 1.5# wheat malt and .5# flaked?


I will add a 15 min and dry hop addition as well.

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Old 02-21-2013, 02:08 PM   #9
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I'd do .5# of honey malt, 1.5# of white wheat and then the rest of it I'd do a simple 2 row to round out your grist.

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Old 02-21-2013, 05:15 PM   #10
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Okay, cool. I still really want that strong sweet flavor...here is where I am at now.

6.5 # 2-row
.75 # Honey malt
1.5 # wheat malt (white?)
.5# of flaked oats (does this matter? good ratio? etc)
1 # Munich 10 L

.5 oz CTZ @ 60min
.5 oz Citra @ 60min
1 oz Citra @15min
1 oz Citra @5min

Yeast: WLP001

Maybe: Dry hop with 1 oz of Citra
Maybe: Depending on how it tastes, add some honey to fermentor (after initial fermentation)

Thoughts?

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Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

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