jlpred55

Recipes 

Here is my first crack at an IPA recipe will be brewing Thursday. I am obviously shooting for grapefruity, citrusy goodness. I also want a little bit of malt backbone but not too much to overpower the hop-errific intentions. I don't want too much residual sweetness either. Would love for the color to be a more reddish but not sure I am accomplishing this with the below listed grains.

7.00 lbs Extra Light DME using late addition method
1.00 lbs Crystal 60L
.50 Carapils

Hops- Simcoe 12.3 AAU and Amarillo 8.6 AAU
60min 1oz Simcoe
20 min 1 oz Simcoe
20 min .5 oz Amarillo
10 min 1 oz Amarillo
10 min .5 oz Simcoe
Dry Hop 1 oz Simcoe
Dry Hop 1 oz Amarillo

Yeast- Is open right now. Thinking US-05, 1056, 1272 or 1187. Would another yeast give me more malty taste or would I be screwing the style all to hell?

I am pretty set on the hop schedule unless there is something completely out of line with it.

Open to comments.

undallas

Recipes 

Your hop schedule is almost identical to Dude's LWPA...I brewed and bottle this great PA...
Read up the thread and you'll get more idea about it. how big is your boil volume. You might have to adjust the hop amount based on utilization.

http://www.homebrewtalk.com/f66/lake-walk-pale-ale-32939/

For IPA version.. try corndog's version.

http://www.homebrewtalk.com/f66/mistake-lake-ipa-111998/#post1235364

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jlpred55

Recipes 

My boil volume is 3.5 gallons. That is all I can fit, my other kettle is currently out of order as a result of a horrible accident.

BarleyWater

Recipes 

I don't really use WYeast a lot, but I LOVE WLP051, Cal Ale V. It is similar to the Chico strain (001, 1056, US-05) but leaves a maltier profile and slightly higher gravity. It is my go to yeast for Pales and IPAs. Hop schedule looks good, I like a little Munich or aromatic malts in my IPA, but it looks great as is.

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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

desertbronze

Recipes 

Add some roasted barley if you want more red - 2 to 4 oz. should do it. But I calculated this recipe at 12 SRM, so you are clearly in amber territory as is.

Looks like a great hop schedule to me.

I like 1272 for pale ales, but US-05 and 1056 are fine as well. I have no experience with 1187.

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"You can't drink all day if you don't start in the morning."

Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat

Primary - FUBAR Weizenbock and Accidental Dunkelweizen

Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook

lx302

Recipes 

I've personally used 1056XL for all my IPA's and pale ales with great results.

jlpred55

Recipes 

I went with this recipe but dropped the Crystal to 1 lbs of 20L. Chose US-05 for the yeast. I chose not to try to get it more reddish this time. I will also be adding more dry hops since I have about .5 oz left over from each Simcoe and Amarillo. So the dry hop will be 1.5oz of each. Everything else is the same. I will let you know how it turns out. Thanks for the help

FrankRochester

Recipes 

I was going to do something similar.. What do you guys think about using 1lb or Cara-Red instead of Crystal? Aren't they both carmelized malts?

78kombi

Recipes 

so is this gonna be 5g final? or 3.5?

Mosa

Recipes 

word of caution: i just brewed an ipa with about 2 more oz of hops than you're using. i thought i adjusted my volume to account for all the hop crap, but still ended up with about a gallon of hop sediment settling in the fermenter. be sure to adjust your batch size.

good luck. sounds tasty!