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Old 12-29-2012, 08:50 AM   #1
Babbage78
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Default Judge my recipe, don't go easy on me!

Hey guys, I'm wanting to brew an IPA in a few days and I've finally landed on an AG recipe idea. I'm shooting to have that west coast IPA aroma and flavor minus the punch to your face bitterness (looking for a fairly balanced IPA), tell me anything that you think might help improve it.

5 gallon batch, 1.064 OG 60 IBU

7.30 lbs Maris Otter
1.77 lbs Torrified Wheat
0.80 lbs Honey Malt
0.70 lbs Rye Malt
0.42 oz Summit hops (60 min)
1.00 oz Falconer's Flight (15 min)
1.95 oz Cascade (15 min)
2.95 oz Cascade (2 min)
0.60 lbs Piloncillo (5 min)
White Labs WLP007 Dry English Ale Yeast

Plus an additional ounce of Cascade and Falconer's flight for dry hopping.

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Old 12-29-2012, 09:29 AM   #2
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Looks pretty good to me. You could maybe drop the honey malt a tad. And some would say to swap the yeast for a California ale strain, but that's more personal preference (I like English dry us-04 in my IPAs and APAs). You'll be rounding up all those hop additions to the whole oz?

Make sure you mash in the low 150s if possible to get a more fermentable wort.

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Old 12-29-2012, 09:56 AM   #3
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Thanks, I've actually never used Honey Malt before but I was a little worried that I might be over doing it, does it add a ton of sweetness even in moderate use? As for the hops, I'm not sure yet lol if I'm feeling lazy then I'll just round up but I've got a fairly accurate scale that lets me be so picky.

I was also planning to mash at like 151 F, hopefully I get a highly fermentable wort from that

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Old 12-29-2012, 11:44 AM   #4
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I'd switch the yeast. In my opinion, English yeast esters don't go we'll with fruity American hops. I don't see that small of a rye percentage making a difference either. I'd say decide whether you prefer the honey malt or the rye, drop the other, then either keep the honey the same or increase the rye.

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Old 12-29-2012, 11:48 AM   #5
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Yeah, change the yeast.

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Old 12-29-2012, 11:59 AM   #6
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Leave the yeast. 007 is awesome in hoppy APAs and IPAs. After all, its what Stone uses and I think they know a few things about IPA.

I agree about the honey malt. I would eliminate it. Using marris otter you will already have a lot of malt character.

Also up the dry hop. I like 4oz in my IPAs.

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Old 12-29-2012, 12:05 PM   #7
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Quote:
Originally Posted by Babbage78 View Post
Thanks, I've actually never used Honey Malt before but I was a little worried that I might be over doing it, does it add a ton of sweetness even in moderate use?
short answer yes.8oz will give you plenty of malt backbone, north of half a pound will over power hops and dominate the flavor profile.It is however a really good alternitive to crystal as it adds sweetness but not alot of color.
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Old 12-29-2012, 12:32 PM   #8
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I'd switch out a good chunk of the honey, if not all of it, for rye. I'm partial to Chico strains, but as stated above, Stone does know a thin or two about IPA's.
you're going to get plenty of malt with the Maris Otter, I don't know that I'd go with that much maltiness for a West Coast, but who knows what a WC is anymore anyway!
I say drop the honey, brew it and report back.

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Old 12-29-2012, 01:22 PM   #9
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Quote:
Originally Posted by Airborneguy
I'd switch the yeast. In my opinion, English yeast esters don't go we'll with fruity American hops. I don't see that small of a rye percentage making a difference either. I'd say decide whether you prefer the honey malt or the rye, drop the other, then either keep the honey the same or increase the rye.
I've heard this as well, but also thought I heard that lagunitas uses a bunch of English yeast. I may be remembering incorrectly though.

Sounds like a great recipe!
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Old 12-29-2012, 01:41 PM   #10
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I would swap the amounts of wheat and rye. You will get a great miuth feel and a slight pepperyness.

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