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Home Brew Forums > Home Brewing Beer > Extract Brewing > IPA Recipe Critique
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Old 01-11-2012, 04:34 PM   #1
staph79
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Default IPA Recipe Critique

I'm working up a recipe for an IPA I plan to brew tomorrow. I've never added dextrose to a brew before and was wondering if this would be a reasonable amount. I like a dry IPA with the hops as the star. I've never added dextrose before and was wondering if this would be a reasonable amount. IG 1.071, IBUs 71.4.


FERMENTABLES

LB OZ MALT OR FERMENTABLE PPG °L LATE

39% 3 8 Briess Pilsen Light DME 44 2 ~

39% 3 8 Briess Pilsen Light DME 44 2 Y

11% 1 0 Corn Sugar (Dextrose) 46 0 Y

11% 1 0 American Crystal 40L 0 40 ~

HOPS

boil 60 mins 1.0 Columbus pellet 12.5

boil 20 mins 0.5 Centennial pellet 6.9

boil 15 mins 0.5 Amarillo pellet 8.6

boil 10 mins 0.5 Centennial pellet 6.9

boil 5 mins 0.5 Amarillo pellet 8.6

boil 1 min 0.5 Centennial pellet 6.9

YEAST
Nottingham

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Old 01-11-2012, 04:36 PM   #2
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Looks good, but %11 crystal is a bit much for an IPA, in my opinion. I would cut that back to %5 and also cut the dextrose back to %5. That's just me though.

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Old 01-11-2012, 05:06 PM   #3
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Agree with permo, back off the crystal. I just did an IPA with 7 lbs of DME and 1 lbs Dextrose, OG was 1.076 I believe. It had a noticeable malt backbone, which I prefer. So, I would say you might want to back off a bit if you prefer a little less.

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Old 01-11-2012, 05:24 PM   #4
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Looks good, but %11 crystal is a bit much for an IPA, in my opinion. I would cut that back to %5 and also cut the dextrose back to %5. That's just me though.
Yep, that was my thought. If you want a nice dry IPA, cut the crystal malt in half or leave it out and use a different grain (like victory malt).

10% corn sugar is fine, but you could reduce it for a slightly lower OG.
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Old 01-11-2012, 06:05 PM   #5
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Thanks for the fast replies. I like the possibility of using some victory in place of the crystal. As far as the Dextrose goes I would like the ABV to be right around 7.0% so I think I will keep the amount around one pound. I just don't want the beer to end up "cidery" from using to much. As I said before I've never used it in any recipe.

I was also planning on continuous hopping with a mixture of the amarillo and the centennial for the last twenty minutes as I've had some good success with this in the past.

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Old 01-11-2012, 06:16 PM   #6
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Thanks for the fast replies. I like the possibility of using some victory in place of the crystal.
i think that's a great idea. the victory will still give you some nice malt flavor to stand up to the hops, but won't leave your beer sweet the way crystal can.
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Old 01-11-2012, 08:12 PM   #7
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Yep, that was my thought. If you want a nice dry IPA, cut the crystal malt in half or leave it out and use a different grain (like victory malt).
Makes sense, my IPA had 8oz Caramel-40 and 8oz Caramunich, but like i said wasn't a dry IPA.
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