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captainL · 03-27-2011, 06:25 PM

I am going to brew this one up on tuesday and I just wanted to get a check out on the recipe. I found a couple different ones online and I kind of changed them/ will change them to fit. Here is my recipe. What do you guys think. Using hopville:

9 lbs 2 row
2 lbs Cane sugar
4 oz crystal/carmel 120

5 gallon batch
7.5 gallon starting water BIAB
Mash with 4 gallons, sparge with 3.5.
assumed 72% effeciency (thats what I got last time).
Plan to mash at 152 for 60 to 75 minutes.
60 minute boil
US 05 my go to yeast

1.067 to 10.018 (I'm thinking it will ferment drier)

HOPS - I plan on adjusting when I get them depending on their AA. Shooting for 70 IBU's

1 0z Chinook @ 60 min 11AA
.75 oz simcoe @ 30 min 12 AA
.75 cascade @ 15 min 5.5 AA
.15 cascade @ 1 min 5.5 AA
1 oz cascade Dry hopped 7 to 10 days.

total IBU's = 69.3
BU:GU = 1.04
6.5 % alcohol
6 SRM

My first IPA too. Seams pretty straight forward.
What do you guys think?

shaynm · 03-27-2011, 07:55 PM

Looks good. I don't really think you need to mash for 60-75 Minutes, you can save yourself time if you want to. Also may consider moving the .75 of cascade from 15 to 10. I have heard that will give you some better aromatics.

captainL · 03-28-2011, 12:42 AM

Cool. Yeah I'll probably start checking with Iodine around 45 min. I'll probably at least let it go an hour as I am still trying to time the sparge water correctly. Will this go quicker because it is mostly just base malt? Good thought on the 10 minute cascade addition. thanks.

***Yooper*** · 03-28-2011, 12:43 AM

I think two pounds of sugar is too much. I'd probably do that beer as an all-malt beer, or at least cut the sugar WAY down.

captainL · 03-28-2011, 12:58 AM

Yooper - Yeah I am skeptical about the sugar. I know the beer does have a dry finish and lacks a little in the maltyness. But almost all the recipes that I could find used sugar varying from 20 percent to 10 percent. I was thinking of maybe backing it down to about 1 lb. One recipe I ran across also had 1 lb of biscuit? Maybe I should sub that out for a lb of sugar?

Montanaandy · 03-28-2011, 01:06 AM

Quote:

Originally Posted by Yooper

I think two pounds of sugar is too much. I'd probably do that beer as an all-malt beer, or at least cut the sugar WAY down.

Agree completely. You don't need to add sugar - just up the malt bill. If you must add sugar, then keep it at 1 lb.

JNye · 03-28-2011, 01:09 AM

I would make better use of that simcoe too. 30 min seems like a waste, I'd want it at the end.

captainL · 03-28-2011, 01:20 AM

Now you guys have me re-working it. Maybe no sugar now and add another hit of simcoe in with the cascade at 10 min. either way I'm sure it will be a good IPA.

JNye · 03-28-2011, 02:10 AM

haha, thats what you get for asking, I think you're right, it''ll be some good beer in the end.

elproducto · 04-11-2011, 03:05 PM

I made this exact recipe, as it was the one the brewer gave in BYO. Just kegged it on the weekend, and it's REALLY light. The 3oz. of c120 seemed to do nothing, but it's been a while since I've had Ranger, and can't remember the color.

It's all Grapefruit right now, so hopefully that will mellow out. The sugar really dried it out down to 1.009 from 1.060.