coldbeerisgood
Member
I'm a fairly inexperienced brewer. I've brewed 10 or 11 beers so far. This is my first post after months of lurking.
I'm going to brew my first IPA of my own recipe. I'll use ingredients I have since it's hard to get things where I live. I'm going for something similar to Driftwood's Fat Tug IPA: about 80 IBUs of very citrusy, tropical fruity goodness with a colour of about 11 SRM. Here's what I've come up with for a 44L batch:
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.8 %
1 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 3.8 %
1 lbs Honey Malt (25.0 SRM) Grain 4 3.8 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 5 1.9 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 7.7 %
2.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 38.4 IBUs
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 9.8 IBUs
2.00 oz Centennial [10.00 %] - Boil 25.0 min Hop 9 19.1 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 3.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.75 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 14 0.0 IBUs
2.00 oz Zeus [14.00 %] - Dry Hop 14.0 Days Hop 15 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 14.0 Days Hop 16 0.0 IBUs
Single Infusion Mash at 150 for 60 min.
Nottingham dry yeast or Wyeast 1056 ferment at 65 degrees
Is this malt bill appropriate? It's pretty much every specialty malt I have to try and get the colour.
Is my hop timing about right? It's all of the american-style hops I have - I wish I had more.
I was looking at faking Burton on Trent water, but it involved adding what seems like massive amounts of salts to our very soft water. Am I right to be leary of this?
Anything else that I should consider?
I'm going to brew my first IPA of my own recipe. I'll use ingredients I have since it's hard to get things where I live. I'm going for something similar to Driftwood's Fat Tug IPA: about 80 IBUs of very citrusy, tropical fruity goodness with a colour of about 11 SRM. Here's what I've come up with for a 44L batch:
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.8 %
1 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 3.8 %
1 lbs Honey Malt (25.0 SRM) Grain 4 3.8 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 5 1.9 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 7.7 %
2.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 38.4 IBUs
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 9.8 IBUs
2.00 oz Centennial [10.00 %] - Boil 25.0 min Hop 9 19.1 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 3.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.75 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 14 0.0 IBUs
2.00 oz Zeus [14.00 %] - Dry Hop 14.0 Days Hop 15 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 14.0 Days Hop 16 0.0 IBUs
Single Infusion Mash at 150 for 60 min.
Nottingham dry yeast or Wyeast 1056 ferment at 65 degrees
Is this malt bill appropriate? It's pretty much every specialty malt I have to try and get the colour.
Is my hop timing about right? It's all of the american-style hops I have - I wish I had more.
I was looking at faking Burton on Trent water, but it involved adding what seems like massive amounts of salts to our very soft water. Am I right to be leary of this?
Anything else that I should consider?