Tweaking IPA recipe, advice? critiques?

I'm tweaking my IPA recipe to get rid of my leftover cascades as the new stuff is on the way. I have a couple points I'd like advice on. As always, any comments/critiques are welcome.

1) Should I not use the 2lbs munich and add 2lbs more 2-row? My original recipe doen't have munich (see my recipe pull-down)

2) Should I save either the 5 or 10 minute cascade addition for a dry hop instead? I was originally thinking of dry hopping in a mesh ball in the keg, but I may bottle,

Cascade Tornado
American IPA

Type: All Grain
Date: 10/18/2008
Batch Size: 5.50 gal
Brewer: Hagen
Boil Size: 7.20 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 16.67 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.17 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.17 %
1.00 oz Columbus (Tomahawk) [12.20 %] (60 min) Hops 37.1 IBU
0.50 oz Columbus (Tomahawk) [12.20 %] (30 min) Hops 14.2 IBU
1.00 oz Cascade [7.40 %] (20 min) Hops 12.3 IBU
1.00 oz Cascade [7.40 %] (10 min) Hops 7.3 IBU
1.00 oz Cascade [7.40 %] (5 min) Hops 4.0 IBU
1.00 oz Cascade [7.40 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #SA-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.067 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.73 % Actual Alcohol by Vol: 7.18 %
Bitterness: 74.9 IBU Calories: 300 cal/pint
Est Color: 9.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 12.00 lb
Sparge Water: 5.14 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 169.1 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 14.9 PSI Carbonation Used: -
Keg/Bottling Temperature: 45.0 F Age for: 14.0 days
Storage Temperature: 45.0 F

You mean to tell me that none of you opinionated F'ers have an opinion on this???

Hagen said:

You mean to tell me that none of you opinionated F'ers have an opinion on this???

Click to expand...

ok, ok, I'd drink it!
:cross:

Seriously, I like Munich in an IPA, or an APA. You don't have much there, but the malt backbone is pretty important in an IPA. I like the hopping schedule you have. I'm not so sure the 1 ounce at 20 minutes is crucial- maybe move it to 15 minutes or less, or use it for dry hopping if that's all the cascade you have. I think a an IPA like that, with a strong bitterness in the background, needs dryhopping for that flavor and aroma you just can't get anywhere else.

There. Happy now?

Delighted!!! Thanks!

I knew I probably wanted to knock out one of those hop additions for a dry hop. I'll knock out the 20min and use that. It'll knock the IBU down to around 62, but not a biggie to me. I also might sub out 2 more lbs of the 2-row for munich.

I think the recipe looks good. The 2# of Munich and 1# of crystal malts are more of a personaly choice. Some like their IPAs maltier/more balanced than others.

Bumped for Greenbirds...

I saved the 20 minute addition for a dryhop when I rack to the carboy. I left the grainbill as originally posted.

I would use less crystal malt. If you want the hops to come through I wouldn't use more then 5% of the grain bill for crystal.

also you could first hop an ounce of cascade instead of the 20min addition and then also dry hop it. Depends how much you like hops. Cascade is a nice dry hopper I think.