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Old 09-05-2007, 01:44 PM   #1
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Default New IPA Recipe. I Need Some Feedback.

I've posted this recipe before. Got no responses. Adjusted it a little bit. Tonight, the wife is studying for her licensing exam, so I'm brewing. If anyone has any feedback, it'd be greatly appreciated. Thanks!

Cinnamon-Basil IPA 2007

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.00
Anticipated OG: 1.070 Plato: 17.08
Anticipated SRM: 11.9
Anticipated IBU: 67.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.060 SG 14.64 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.2 9.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
15.4 2.00 lbs. Honey Malt Canada 1.030 18
11.5 1.50 lbs. Victory Malt America 1.034 25
3.8 0.50 lbs. Corn Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.25 oz. Northern Brewer Whole 6.50 39.9 First WH
1.00 oz. Cascade Whole 5.75 13.4 30 min.
1.00 oz. Cascade Whole 5.75 8.7 15 min.
0.50 oz. Amarillo Gold Whole 10.00 4.6 8 min.
0.50 oz. Amarillo Gold Whole 10.00 1.3 2 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Cup(s) Cinnamon-Basil Spice 15 Min.(boil)
0.50 Cup(s) Cinnamon-Basil Spice 2 Min.(boil)
0.25 Cup(s) Cinnamon-Basil Spice 8 Min.(boil)


Yeast
-----

Danstar Nottingham


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 12.50
Water Qts: 15.63 - Before Additional Infusions
Water Gal: 3.91 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 151 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.91 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.





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Old 09-05-2007, 01:49 PM   #2
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Well, I can't comment on the cinnamon spice additions (let me know how those work out) or mash schedule (not enough experience there yet) but your grain bill and hops look right on to me. I don't know about the corn sugar, why not just use some DME instead? I love the choice of hops, Amarillo is one of my favorites for IPA.

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Old 09-05-2007, 01:52 PM   #3
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Cinammon-basil spice IPA?.... that's your call, I don't care for spiced beers, and since I have no way of knowing how those flavors will play out it's hard to know how to approach the rest of the recipe. Two pounds of honey malt is a LOT, but again, it;s hard to know how that plays out against the spice.

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Old 09-05-2007, 02:04 PM   #4
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Have you brewed with the cinnamon-basil combo previously? What kinda flavor profile do you get?

Personally, I really like my IPAs "clean" and crisp...low on the residual sweetness, plenty of hops up front and in the finish with a low but perceptible malt presence.

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Old 09-05-2007, 02:04 PM   #5
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I'm a big fan of basil beer. I've made 3 of them before (one was that odd lemon-lime one that I shan't repeat), and have had great success. Took a cue from Bison's Honey Basil Ale, and my first batch was a basil pale that rocked.

I was wondering more about the malt and hop scheds, as I don't really expect too many people to be able to help out on the basil front. I've got that covered. I'm thinking 2 lbs of honey might be a bit much, but I'm really looking for a honey character here to complement the basil. There'll be no actual cinnamon going in, just cinnamon-basil (the cinnamon flavor in the basil is VERY subtle).

I used dextrose because it's easier to measure out and add than LME is. It's just for an extra kick of alcohol.

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-05-2007, 02:13 PM   #6
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Quote:
Originally Posted by Evan!
I was wondering more about the malt and hop scheds, as I don't really expect too many people to be able to help out on the basil front. I've got that covered. I'm thinking 2 lbs of honey might be a bit much, but I'm really looking for a honey character here to complement the basil. There'll be no actual cinnamon going in, just cinnamon-basil (the cinnamon flavor in the basil is VERY subtle).

I used dextrose because it's easier to measure out and add than LME is. It's just for an extra kick of alcohol.
I was thinking along the same lines...wondering if with the spice additions if the amount of honey malt would muddy up the flavor profile a bit. Not really knowing what to anticipate from the ingredients as is, I really don't know what I would do there.
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Old 09-05-2007, 02:17 PM   #7
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I've backed the honey down to 1.5 lbs.

You guys should try a straight up basil beer, like Bison's. Or mine. I've gotten nothing but complements on mine. We'll see how this goes. Wish me luck. Thanks for the input.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-05-2007, 02:40 PM   #8
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Here is my last American IPA, which was one of my best beers ever (I'll be doing another in the next batch or two). I tried to keep to the style by only using American grains, hops, and yeast. I'm a lot more relaxed now...

For what it's worth, a friend of mine who works for Sam Adams brought it to the head brewer to sample and he finished it with his dinner (so assume it was more than acceptable). He said the hop level was good, and not over the top.


Recipe: #10 American IPA
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.073 SG
Estimated Color: 9.5 SRM
Estimated IBU: 61.7 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.0 %
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 13.3 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.7 %
1.00 oz Cascade [6.00%] (60 min) Hops 19.4 IBU
1.00 oz Cascade [6.00%] (30 min) Hops 14.9 IBU
0.50 oz Centennial [8.50%] (60 min) Hops 13.7 IBU
0.50 oz Centennial [8.50%] (30 min) Hops 10.5 IBU
2.00 oz Cascade [6.00%] (2 min) Hops 3.3 IBU
1.00 oz Centennial [8.50%] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 4.69 gal of water at 165.9 F 154.0 F 60 min

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Old 09-05-2007, 03:02 PM   #9
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Hope this goes well Evan!

I have no aversion to Basil beer, but am not a big fan of the Cinnamon variety. ( I just couldn't find enough use for it). Now Thai Basil on the other hand.....

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Old 09-05-2007, 03:04 PM   #10
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Quote:
Originally Posted by Evan!
(the cinnamon flavor in the basil is VERY subtle).
I wonder if I still have seed from the strain I grew. In contrast it was very strong in the Cinnamon department
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