IPA critique

So whether I trade/sell my 20 g kettle for a smaller one or not, I will still be brewing no matter what. I'll be doing 5 g batches so I came up with what I think should be a good IPA according to my tastes and preferences. I'm using strictly ingredients I can find from my LHBS since he would be putting together the kit for me and milling the grains as well. I'm mostly satisfied with the grain bill, I'm unsure of the hop schedule. I like the combination that I have, but the timing is what I may need help with. I came up with the recipe while using brewersfriend, so I tweaked it to meet the ABV, IBUs gravity etc that I wanted. Any and all input is greatly apreciated, once I come of with a final recipe I can finally brew my first beer at home as all others have been at the LHBS. Thanks all! (PS don't pay any attention to the yeast and mash part as I really am just focusing on the hop/grain bill)


HOME BREW RECIPE:
Title: IPA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.052
Efficiency: 75% (ending kettle)

STATS:
Original Gravity: 1.071
Final Gravity: 1.020
ABV (standard): 6.73%
IBU (tinseth): 62.64
SRM (morey): 7.76

FERMENTABLES:
12 lb - United Kingdom - Maris Otter Pale (85.7%)
1.5 lb - American - Munich - Light 10L (10.7%)
0.5 lb - American - Carapils (Dextrine Malt) (3.6%)

HOPS:
1 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 40 min, IBU: 44.6
0.5 oz - Galaxy , Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 8.6
0.5 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 7.68
0.5 oz - Galaxy , Type: Leaf/Whole, AA: 14, Use: Boil for 1 min, IBU: 0.93
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 12.5, Use: Boil for 1 min, IBU: 0.83
2 oz - Galaxy , Type: Pellet, AA: 14, Use: Dry Hop for 4 days
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 4 days
1 oz - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Sparge, Temp: 160 F, Time: 90 min

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-06-12 18:38 UTC
Recipe Last Updated: 2014-06-12 18:38 UTC

For my taste I'd bump the IBUs a little bit. Maris is biscuity and munich (although only 10% which is fine imo) is a bit sweeter. But that's just my taste, I just love that bitterness lingering on your tongue.

But, If you don't pull out the boil hops (all hops you have in your recipe) at flamout you'll get some more IBUs than on the sheet, so I'd drink it with a smile

And 160 seems a bit high. But that's becaue i like my IPAs at 1.010-1.014.

Captain! We need more hops! I would change all the 0.5 oz additions to full ounce additions. And mash at 151°F for 90 min.

I too like the bitter bite, but I'm also keeping in mind some of my family who aren't used to drinking IPA/APAs etc. But I have confidence they will get accustomed to it sooner or later. I figured something around the "middle of the road" in terms of IBUs will be best. Thanks for the tip about pulling out the hops right at the end of the boil, I didn't think about that part .

As far as the grain bill goes, I'm torn between MO and just a basic pale 2 row malt. I do like to taste a bit of malty toastiness and sweetness, maybe I can do a combo of both. One question, the IBUs are balanced according to the recipe but is there some sort of unwritten balance mechanic, like if I use just the plain pale 2 row as opposed to MO, will the balance change despite being relatively the same OG and IBUs? I'm not sure if I'm making sense here...it's tough to put into words.

JakeSparrow said:

I too like the bitter bite, but I'm also keeping in mind some of my family who aren't used to drinking IPA/APAs etc. But I have confidence they will get accustomed to it sooner or later. I figured something around the "middle of the road" in terms of IBUs will be best. Thanks for the tip about pulling out the hops right at the end of the boil, I didn't think about that part .

As far as the grain bill goes, I'm torn between MO and just a basic pale 2 row malt. I do like to taste a bit of malty toastiness and sweetness, maybe I can do a combo of both. One question, the IBUs are balanced according to the recipe but is there some sort of unwritten balance mechanic, like if I use just the plain pale 2 row as opposed to MO, will the balance change despite being relatively the same OG and IBUs? I'm not sure if I'm making sense here...it's tough to put into words.

Click to expand...

Well, if you use a sweeter malt you will want more bitterness to balance it out. Even though the IBUs stay the same, if the beer is sweeter you will perceive less bitterness and vice versa.

WayFrae said:

Captain! We need more hops! I would change all the 0.5 oz additions to full ounce additions. And mash at 151°F for 90 min.

Click to expand...

Haha, believe me, after this batch I'll be making a hop bomb. This will be more for the part of my family that needs to ease into drinking the hop forward ales. I know even this recipe seems high on the IBUs for that purpose but I think maybe it's reasonable.

I would agree with WayFree about the hop additions. Double the 1min additions to 1oz each, but all else looks good.

MO is good for many styles and some really like it for APA and IPAs. I personally do not. I've tried it several times and prefer the more subdued flavor of basic 2Row or Pale ale when brewing an American style hoppy beer. For English styles and stouts or anything that needs a bit more maltiness, I really like MO, but not for APAs and IPAs. Just my opinion.

I love the simplicity of your grain bill and really like the hop schedule as well (sans the 1min addition being to small). Well done!

dobe12 said:

I would agree with WayFree about the hop additions. Double the 1min additions to 1oz each, but all else looks good.

MO is good for many styles and some really like it for APA and IPAs. I personally do not. I've tried it several times and prefer the more subdued flavor of basic 2Row or Pale ale when brewing an American style hoppy beer. For English styles and stouts or anything that needs a bit more maltiness, I really like MO, but not for APAs and IPAs. Just my opinion.

I love the simplicity of your grain bill and really like the hop schedule as well (sans the 1min addition being to small). Well done!

Click to expand...

Thanks Seems like it would be a good bumping up to 1oz additions. As far as MO, due to the fact I've never used it and HAVE used pale 2 row, perhaps it would be a good idea to due a ratio between the two. Maybe 9# of 2 row and 3# of MO? I know no matter what I'll be happy with using 100% 2 row BUT I wanna branch out a bit and I have liked many English IPAs I've tried.

JakeSparrow said:

Thanks Seems like it would be a good bumping up to 1oz additions. As far as MO, due to the fact I've never used it and HAVE used pale 2 row, perhaps it would be a good idea to due a ratio between the two. Maybe 9# of 2 row and 3# of MO? I know no matter what I'll be happy with using 100% 2 row BUT I wanna branch out a bit and I have liked many English IPAs I've tried.

Click to expand...

Then go all MO and see what you think. You may love it. My buddy uses MO as his base malt for most beers he brews. It's just not my favorite in American styles, but you should give it a shot. The beers I made with MO were still good, just not as enjoyable as others with 2row. I prefer the hops to shine in APA and IPAs. You never know until you try though. In the end it won't make a bad beer. It will just be a little more malty.

I think I will then. It'll be a good test, and I can adjust the recipe accordingly for next time. As far as dry hopping though, Should I put the first dry hop addition in a hop sockfor the first 3 days, then take that out put the next one in etc. ?

Here's the recipe I will be using to brew, following advice from you awesome people.



HOME BREW RECIPE:
Title: IPA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.054
Efficiency: 75% (ending kettle)

STATS:
Original Gravity: 1.074
Final Gravity: 1.021
ABV (standard): 6.97%
IBU (tinseth): 79.65
SRM (morey): 7.93

FERMENTABLES:
12.5 lb - United Kingdom - Maris Otter Pale (86.2%)
1.5 lb - American - Munich - Light 10L (10.3%)
0.5 lb - American - Carapils (Dextrine Malt) (3.4%)

HOPS:
1 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 40 min, IBU: 43.85
1 oz - Galaxy , Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 16.9
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 15.09
1 oz - Galaxy , Type: Pellet, AA: 14, Use: Boil for 1 min, IBU: 2.01
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 1 min, IBU: 1.8
2 oz - Galaxy , Type: Pellet, AA: 14, Use: Dry Hop for 4 days
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 4 days
1 oz - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Sparge, Temp: 160 F, Time: 90 min

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-06-13 16:20 UTC
Recipe Last Updated: 2014-06-13 16:20 UTC