I can change quantities of grain. And have some other hops available.
Floored IPA
In Progress
American IPA
All Grain
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
63% 4 0 Warminster Floor-Malted Maris Otter
32% 2 0 Cara-Pils/Dextrine
5% 0 5 Weyermann CaraHell
Batch size: 3.0 gallons
Original Gravity
1.059 / 14.5° Plato
(1.053 to 1.062)
Final Gravity
1.016 / 4.1° Plato
(1.014 to 1.017)
Color
7° SRM / 13° EBC
(Gold to Copper)
Mash Efficiency
75%
hops
USE TIME OZ VARIETY FORM AA
boil 45 mins 0.5 Galena pellet 11.1
boil 15 mins 0.5 Tettnang pellet 4.8
boil 5 mins 0.5 Liberty pellet 4.0
Boil: 4.0 avg gallons for 60 minutes
Bitterness
44.1 IBU / 6 HBU
ƒ: Tinseth
BU:GU
0.74
White Labs California Ale V (WLP051)
ale yeast in liquid form with medium to high flocculation and 73% attenuation
Alcohol
5.7% ABV / 4% ABW
Calories
195 per 12 oz.
misc
USE TIME AMOUNT INGREDIENT
boil 15 min 1 tsp Irish Moss info
boil 10 min 0.1 liquid ozs Yeast Nutrient
This would be a BIAB.
Any thoughts? If you suggest changes, tell me why.
Seems like a lot of carapils IMO, I do about 15% crystal to keep sweetness from being too much. May be something like bumping your MO up by 1#, dropping the carapils down to 8oz or less, and then say some balance of c40 and c60.
I like the hop schedule, haven't tried Tenn for a flavor addition, but I've heard good things about liberty at the end.
Thanks, I am new to making my own recipes. I have been taking proven recipes and copying or making very minor changes. This is the kind of information I need to refine my own recipes. I have some crystal 60 coming tomorrow so I need to make some changes.
Thanks, I am new to making my own recipes. I have been taking proven recipes and copying or making very minor changes. This is the kind of information I need to refine my own recipes. I have some crystal 60 coming tomorrow so I need to make some changes.
Yeah, that's how we all start. I really enjoy reading this section of HBT and I picked up a copy of Ray Daniels _Designing Great Beers_ which has a lot of good info on winning beers and their composition.
And ultimately you'll just have to brew more and see what you like.
You have 32% crystal malt (cara- means "crystal" also). That's about four times what I'd even consider.
In an IPA, some people like some and some people like none. But if you choose to use it, go with no more than 5-7% or so. If you really like caramelly sweetness, you could make an American amber and go with 15-18% crystal but that's about the highest I would ever go and only in something like an amber.
Your hopping is very weird for an IPA. Tettnanger hops are great German noble hops, and wonderful in lagers as bittering and flavoring hops but not something I would use in an IPA. I'd also use the bittering hops at 60 minutes instead of 45, to get the maximum bittering potential out of them. 44 IBUs is a bit low for 1.059 IPA- you'd want 55-60 for that OG.
I'd suggest using some typical IPA hops if you'd like to make an IPA- cascade/centennial/amarillo/ for American IPA, or fuggles/East Kent Goldings for English IPA.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
could it be a "German" IPA, that is an IPA by the numbers, but with German (continental?) style grains and hops?
I mean if it's just to practice making a recipe with ingredients at hand. I think it could be a fun exercise if you really tried to hit the rest of the profile for the style like abv, IBU, bittering to gravity ratios, color, mouth feel, etc...
I made some changes in this, I lowered the percentage of crystal malts. I stuck with the hops as originally chosen. I styled it in Beer Calculus to an Imperial IPA. It meets the specs if not the ingredients. In about 5 more weeks I will find out if it is something good or a DUD
IPA idea - Critique wanted
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