bobbrews

Recipes 

For a drier IPA style partial mash beer, I would advise mashing your MO and 2-row at 147 or 148 F for 60 minutes (1.5 liters of water per lb. of grain). Reason being, extract is not as fermentable so you kind of have some control over 20% of the fermentables here by mashing them lower to balance things out a bit. Also, subbing a portion of the extract with dextrose or sucrose (sugar) will help with dryness. 8-10% sugar in this recipe should do.

I would completely cut out the C120 here. You're already at 11% crystal with both; 16% total cara malts with the carafa. The C120 in this particular recipe may add a very detracting, unwanted sweetness.

brigbrew

Recipes 

Isn't extra sweetness needed to balance out the IPA level hops? Or is this even beyond that? This will be my first hop heavy brew.

__________________
Bottled: Stratford Ale (English Bitter), FestivAle (Holiday Ale), Dunkelweisen, Katherina (Jalapeno) Cream Ale

Primary: Little Jack Red (Irish Red)
On Deck: Black IPA, 60 Schilling

bobbrews

Recipes 

You shouldn't have an issue with the hop bitterness given the high expected OG/FG, but it is impossible to tell unless you list the hop schedule, target OG/FG, and boil/batch size.

Desired level of sweetness is based on personal preference. But you'll find that most people who love AIPAs prefer them drier with low amounts of crystal malt. It's up to you. If you have a sweet tooth, then proceed as planned and see how it works out for your taste buds.

Lastly, IPAs are all about the beauty of "Unbalance". They are innately hop forward, bitter beers. Balance is a horrible word to describe them. If you want balance, brew an ESB.

Jayhem

Recipes 

Partial mashing is a piece of cake and not much different from steeping. Figure maybe 1.5 quarts per pound of grain in the mash and mash at 152F for 60 minutes. I always put my kettle and grain bag in a warm oven for the mash to keep the temp from dropping below 150F.

__________________
Next up: Citra Pale Ale
Primary #1 + 2: Red Zombie IPA (Citra/Simcoe/Amarillo/Cascade)
Primary #3 + #4: Caramel Amber Ale (Chinook)
Bottle aging: Shmuck's Belgian Dubbel, Dry Irish Stout
Drinking: Centennial Blonde Summer Ale, American Wheat Ale

brigbrew

Recipes 

Not disagreeing with you about the nature of IPA's, but this is a Black IPA, which adds a maltier weight and body, going big on both sides of the palate.

That said, as an extract brewer, I've had my share of leftover sugars in a couple batches that ended at 1.020. I'm seriously considering your suggestion.

__________________
Bottled: Stratford Ale (English Bitter), FestivAle (Holiday Ale), Dunkelweisen, Katherina (Jalapeno) Cream Ale

Primary: Little Jack Red (Irish Red)
On Deck: Black IPA, 60 Schilling

smetana1986

Recipes 

For a mini mash like this do you mash with the specialty grains mixed in with the base malts at the same time?

Yooper

Recipes 

Yes, all the grains go in together.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

bobbrews

Recipes 

Some of the best dry Black IPAs out there are as dry as a bone. Even Founders KBS Stout, which is hefty as ever and not a Black IPA yet still high on the IBU count at 73-ish, finishes lower than 1.020 FG.