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Old 10-13-2011, 11:40 AM   #1
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Default What do you think of this recipe for IPA

12.0lb Pale Malt (2 Row) UK (3.0 SRM) Grain 90.6 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.7 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.8 %
2.00 oz Columbus (Tomahawk) [14.00%] (40 min) Hops 76.0 IBU
1.00 oz Columbus (Tomahawk) [14.00%] (15 min) Hops 21.5 IBU
1.00 oz Columbus (Tomahawk) [14.00%] (5 min) Hops 8.6 IBU

Doing a Brew in a bag 5 gal batch

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Old 10-13-2011, 12:25 PM   #2
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Looks good. You could decrease the first hop addition and boil for 60 minutes to get the same IBU, then use the hops you saved to dry hop after fermentation is done.

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Old 10-13-2011, 02:17 PM   #3
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It's hard to give advice without knowing what yeast you plan to use or have available.

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Old 10-13-2011, 04:10 PM   #4
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Quote:
Originally Posted by 944play View Post
It's hard to give advice without knowing what yeast you plan to use or have available.
most likely just Notty Dry yeast
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Old 10-13-2011, 10:12 PM   #5
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Nottingham dries out pretty well, so I'd mash up around 155ºF or even higher. With over 100 calculated IBUs of the rather dramatic CTZ, I would want enough body to smooth out the beer.

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Old 10-13-2011, 10:59 PM   #6
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I'd probably omit the carapils and sub in a pound of Munich. Also up the C40 to .75- 1 lb. THis will give you a bit more maltiness to stand up to the hops. Or you could mash higher as 944play stated. I personally like keep the mash part of my process constant and adjust the ingredients to get where I want, I always mash at 152 or so.

I agree that the beer will have a huge amount of bitterness from that first hop addition. I'd move the hop schedule around to get 20-30 IBUs from the first addition and get the rest from later additions, you can keep that same target IBUs but get there with the later additions. You want the initial addition to balance the beer and the later additions to add huge flavor and aroma and more IBUs of course. If you get 76 IBUs from your first addition, you will have a SUPER bitter beer.

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Old 10-14-2011, 03:08 AM   #7
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I would dry hop

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Old 10-14-2011, 10:00 AM   #8
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do you need to sanitize hops for dry hopping?

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Old 10-14-2011, 11:09 AM   #9
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There is no need to sanitize hops for dry hopping, hops are actually antiseptic and the beer will have some alchohol in it by the time you put the hops in lessening the chance of infection even more.

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Old 10-15-2011, 01:42 AM   #10
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I show in beersmith that my OG should be around 1.071 if I went up to 14 lbs 2 row, does that sound about right?

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