Mad Hatter Inspired IPA

This is inspired by New Holland's Mad Hatter, not a clone. http://newhollandbrew.com/beer/files/2013/01/NewHollandBC_2013_MadHatter-Spec.pdf

I've never worked with Munich before, so I would greatly appreciate any feedback on the amount. Also, I'm torn between the C40 and C10 there. Not looking for a caramel flavor, but want to boost the residual sweetness a bit, so was concerned with going all C60.

I've also never worked with either of these hops, so advice on the hop schedule is welcome.

IPA 1.0--Mad Hatter Inspired - American IPA
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Batch Size: 3.000 gal
Boil Size: 3.750 gal
Boil Time: 60.000 min
Efficiency: 75%%
OG: 1.061
FG: 1.015
ABV: 6.0%%
Bitterness: 57.3 IBUs (Tinseth)
Color: 9 SRM (Morey)

Fermentables
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Name Type Amount Mashed Late Yield Color
82% Briess - 2 Row Brewers Malt Grain 5.500 lb Yes No 80%% 2 L
8% Weyermann - Light Munich Malt Grain 8.000 oz Yes No 82%% 7 L
4% Caramel/Crystal Malt - 40L Grain 4.000 oz Yes No 74%% 40 L
4% Caramel/Crystal Malt - 60L Grain 4.000 oz Yes No 74%% 60 L
2% Acid Malt Grain 2.000 oz Yes No 59%% 3 L
Total grain: 6.625 lb

Hops
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Name Alpha Amount Use Time Form IBU
Nugget 13.0%% 0.500 oz Boil 60.000 min Pellet 35.8
Centennial 10.5%% 0.500 oz Boil 15.000 min Pellet 14.4
Nugget 13.0%% 0.500 oz Boil 5.000 min Pellet 7.1
Centennial 10.5%% 0.500 oz Aroma 0.000 s Pellet 0.0
Centennial 10.5%% 1.000 oz Dry Hop 0.000 s Pellet 0.0


Misc
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Name Type Use Amount Time
Calcium Chloride Water Agent Mash 0.500 tsp 60.000 min
Gypsum Water Agent Mash 1.000 tsp 60.000 min
Irish Moss Fining Boil 0.500 tsp 15.000 min

Yeast
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Name Type Form Amount Stage
PacMan Ale Culture 1.000 qt Primary

Mash
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Name Type Amount Temp Target Time
Sacc Rest Infusion 2.070 gal 163.454 F 151.000 F 60.000 min
Dex Rest Infusion 1.238 qt 212.000 F 158.000 F 15.000 min
Mash Out Infusion 3.083 qt 212.000 F 170.000 F 10.000 min
Final Batch Sparge Infusion 1.461 gal 175.852 F 165.200 F 15.000 min

You're on the high side of % for crystal in an IPA, but I've never had mad hatter so I don't know what kind of sweetness you're going for. Your hop schedule looks good, but you should really double your late additions (incl dry hop) for a real IPA flavor/aroma. You can adjust your bittering addition as needed to hit the IBU you want.

Thanks for the response.

Just to be sure, is your hops suggestion based on this being a 3 gallon batch?

The crystal is actually about 7% total, which I've seen to be around the mark for a lot of clone recipes (e.g. SN Torpedo: https://www.homebrewtalk.com/f12/as...g-about-torpedo-extra-ipa-recipe-here-293420/ ). I've also read that bumping up the light crystals is appropriate when using PacMan.

Can you suggest a target percentage for crystals that won't leave it bone dry?

The more I look around, the more confused I am about the Munich. Would it be better to cut that to 4% and up the 2 row by 4 oz?

Yea, I think you need more hops even for 3gal. You're right about the pacman- you will probably dry out pretty far, especially since the crystal is being mashed with 2row. Don't cut the munich- it's a base grain and you won't get a ton of character out of it if you cut it down any more.