1lb crystal malt 40l.
.5 lbs. chocolate malt
7.1lb pilsner malt extract
1 oz. pacific jade hops at 0 minutes and another addition at 30 minutes
.25 oz Nelson Sauvin for the final 8 minutes of the boil
Nottingham Ale Yeast
So far I have managed to pitch the yeast too warm, had foam shooting out of the air lock, after that was cleaned up the lid popped halfway off the fermenter and had foam everywhere. I also realized, after the fact, that my projected IBU is about 15 units higher than I was shooting for. However, after all this the odors I can detect through the air lock today, one day after the incident above, still smell like good beer smells.
When I do this again I will pay better attention and actually cool the wort all the way down, put together a blow off tube and jug, and do a better job of calculating my IBUs instead of just bulldozing ahead.
I had previously brewed a William's Brewing kit IPA. That was easy. Making your own recipe is more fun and allows to use your own creativity. However, there are more things going through your head and you make dumb mistakes like I did. I think it will still turn out a decent beer but it could have been better.
I will provide an update once it is time to bottle. I will be fermenting it 3 weeks. I did this with my previous IPA and it turned out great. I also didn't take an OG reading but I figure 3 weeks is a safe bet. The gravity should have been about 1.035-1.040. I was assuming a 65% mash efficiency in steeping my grains.