JRGSPE73
Well-Known Member
Hey guys, I just finished working out the details for my 3rd brew. I've decided to do a IPA, so I wanted to get some input to see if there's anything I should tweak/change to make a better beer. I'm looking to get a clean, crisp, balanced IPA that has good hop characteristics without being overpowering. Here's what I came up with:
Batch Size: 5 gal
Boil Size: 2 gal
Estimated OG: 1.072 (75% Efficiency)
Estimated FG: 1.018 (75% Attenuation)
Estimated IBU: 69.4
Estimated SRM: 12.7
Extract/Grains
4 lbs. Light DME
3 lbs. Amber DME
.5 lbs. Crystal Malt 40* L
.5 lbs. Toasted Malt 25*L
.5 lbs. Carapils Malt 20*L
Hop Schedule (All Plugs)
1 oz. Columbus 12% - 60 min.
1 oz. Columbus 12% - 40 min.
1 oz. East Kent Goldings 5% - 15 min.
1 oz. East Kent Goldings 5% - 10 min.
1.5 oz Imported Fuggles or Willamette 5% - 0 min
2 oz. Centennial 8% - Dry Hop
Extras
1 tsp. Irish Moss - 15 min.
Yeast
Wyeast 1098 British Ale Yest
I decided to use Columbus because I've heard a lot of good things about them...but that 12% Alpha is kind of intimidating, as I do not like super-bitter beers. However, I bag my hops when adding them to the boil, so I imagine that will probably cut down somewhat on the utilization, correct?
Also, am I way short on the specialty grains? My first two brews were also extract+grain, and I steeped a lot more grain into those brews, but they were also darker brews (a Nut Brown and a Red Ale). Do I need to do a mini-mash on the Crystal, Toasted, and Carapils, or are they non-fermentables that I can just steep into the wort? If these are non-fermentables, I might add another pound or so of DME - should I up the light or the amber DME, or neither?
Basically, does this look like it would make a good IPA? This is the first recipe I've really come up with on my own (my prior two were a kit and a clone recipe), so feel free to critique and criticize as much as you like. I'd definitely like everyone's input on my choice of Grains, Hops, and Yeast.
-Josh
Batch Size: 5 gal
Boil Size: 2 gal
Estimated OG: 1.072 (75% Efficiency)
Estimated FG: 1.018 (75% Attenuation)
Estimated IBU: 69.4
Estimated SRM: 12.7
Extract/Grains
4 lbs. Light DME
3 lbs. Amber DME
.5 lbs. Crystal Malt 40* L
.5 lbs. Toasted Malt 25*L
.5 lbs. Carapils Malt 20*L
Hop Schedule (All Plugs)
1 oz. Columbus 12% - 60 min.
1 oz. Columbus 12% - 40 min.
1 oz. East Kent Goldings 5% - 15 min.
1 oz. East Kent Goldings 5% - 10 min.
1.5 oz Imported Fuggles or Willamette 5% - 0 min
2 oz. Centennial 8% - Dry Hop
Extras
1 tsp. Irish Moss - 15 min.
Yeast
Wyeast 1098 British Ale Yest
I decided to use Columbus because I've heard a lot of good things about them...but that 12% Alpha is kind of intimidating, as I do not like super-bitter beers. However, I bag my hops when adding them to the boil, so I imagine that will probably cut down somewhat on the utilization, correct?
Also, am I way short on the specialty grains? My first two brews were also extract+grain, and I steeped a lot more grain into those brews, but they were also darker brews (a Nut Brown and a Red Ale). Do I need to do a mini-mash on the Crystal, Toasted, and Carapils, or are they non-fermentables that I can just steep into the wort? If these are non-fermentables, I might add another pound or so of DME - should I up the light or the amber DME, or neither?
Basically, does this look like it would make a good IPA? This is the first recipe I've really come up with on my own (my prior two were a kit and a clone recipe), so feel free to critique and criticize as much as you like. I'd definitely like everyone's input on my choice of Grains, Hops, and Yeast.
-Josh