How does this IPA recipe look?

Been brewing all grain for about 2 years , but for some reason my hoppy beers suck, but my malt forward beers are great... I think I use either too many or too little hops.So here's my 3rd attempt at my house IPA...how does it look?




Brew Type: All Grain Date: 3/25/2011
Style: English IPA Brewer: Ironsmith Brewing
Batch Size: 5.75 gal Assistant Brewer:
Boil Volume: 8.25 gal Boil Time: 75 min
Brewhouse Efficiency: 70.00 % Equipment: my equipment
Actual Efficiency: 70.17 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 78.69 %
1 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 9.84 %
12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4.92 %
8.0 oz Cara-Pils/Dextrine (1.0 SRM) Grain 3.28 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.28 %
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 5 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
1.00 oz Cascade [5.50 %] (75 min) (First Wort Hop) Hops 23.2 IBU
0.50 oz Centennial [10.00 %] (60 min) Hops 19.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 3.8 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.067 SG (1.050-1.075 SG) Measured Original Gravity: 1.067 SG
Estimated Final Gravity: 1.015 SG (1.010-1.018 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 10.1 SRM (8.0-14.0 SRM) Color [Color]
Bitterness: 49.8 IBU (40.0-60.0 IBU) Alpha Acid Units: 10.5 AAU
Estimated Alcohol by Volume: 6.78 % (5.00-7.50 %) Actual Alcohol by Volume: 6.92 %
Actual Calories: 302 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 10.00 lb
Mash Grain Weight: 15.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.46 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 19.06 qt of water at 162.6 F 149.0 F 60 min
mashout Add 11.44 qt of water at 205.3 F 168.0 F 10 min


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) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 24.4 PSI Kegging Temperature: 65.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 65.0 F

I would up the IBU's a bit. Maybe closer to 55-60, but that is just me!

For my personal preference, I would also back off on the Victory. Maybe just 8oz(or slightly more) and replace the other pound with either base malt or some Munich.

big supper said:

I would up the IBU's a bit. Maybe closer to 55-60, but that is just me!

For my personal preference, I would also back off on the Victory. Maybe just 8oz(or slightly more) and replace the other pound with either base malt or some Munich.

Click to expand...

Yeah, the only reason I held back a little on the ibu's was because of the fwh addition....I'm not too sure about how many ibu's that will contribute even though beersmith says 23....I've seen a lot of debate about that , so I left a little leeway. As far as the victory I may do just what you said ...that was the part about this recipe I kept going back and forth with because I really want a nice biscuit malt character to come through without overdoing it....but at the same time I want the malt bill to be kept simple so the flavors don't all meld together too much.

I'd say drop the c-60...its completely unnecessary in an IPA

Pick either the wheat malt or cara-pils...you don't need both

I used 2 lbs of home toasted malt in my last IPA...my OG was a little higher, but I still think that was way too much. 5% is sufficient.

FWHing the C-hops doesn't do much more than add another bittering addition...on the other hand doing so with english or german noble hops (EKG, fuggles, tettnang, and etc.) will give you the effect you are looking for. Something to do with their chemical make-up vs. the C-hops.

Try for 1:1 (OG:IBU) for IPAs

Those are just my personal preferences, but take what you want of it.

Dang said:

I'd say drop the c-60...its completely unnecessary in an IPA

Pick either the wheat malt or cara-pils...you don't need both

I used 2 lbs of home toasted malt in my last IPA...my OG was a little higher, but I still think that was way too much. 5% is sufficient.

FWHing the C-hops doesn't do much more than add another bittering addition...on the other hand doing so with english or german noble hops (EKG, fuggles, tettnang, and etc.) will give you the effect you are looking for. Something to do with their chemical make-up vs. the C-hops.

Try for 1:1 (OG:IBU) for IPAs

Those are just my personal preferences, but take what you want of it.

Click to expand...

Wheat gone... putting the ekg in fwh addition and moving the cascade to a late addition. I needed the crystal for color (I like a nice deep orange color)....it occured to me I could do that with a touch of chocolate malt instead. How about taking out the crystal 60 and adding 2 oz chocolate malt...then upping the 2 row to get me around a 6.7 % beer?Beersmith shows it as a 10.8 srm with the chocolate malt....I don't know if I can still call it an ipa anymore but that doesn't bother me a bit.


Here's the adjusted recipe now:

house ipa batch 3
Brew Type: All Grain Date: 3/25/2011
Style: English IPA Brewer: Ironsmith Brewing
Batch Size: 5.75 gal Assistant Brewer:
Boil Volume: 8.25 gal Boil Time: 75 min
Brewhouse Efficiency: 70.00 % Equipment: my equipment
Actual Efficiency: 70.02 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
12 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 84.27 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 8.26 %
1 lbs Cara-Pils/Dextrine (1.0 SRM) Grain 6.61 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 0.86 %
1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 5 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (75 min) (First Wort Hop) Hops 21.2 IBU
0.50 oz Centennial [10.00 %] (60 min) Hops 19.3 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 4.2 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.066 SG (1.050-1.075 SG) Measured Original Gravity: 1.066 SG
Estimated Final Gravity: 1.015 SG (1.010-1.018 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 10.8 SRM (8.0-14.0 SRM) Color [Color]
Bitterness: 48.3 IBU (40.0-60.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 6.69 % (5.00-7.50 %) Actual Alcohol by Volume: 6.79 %
Actual Calories: 297 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 10.00 lb
Mash Grain Weight: 15.13 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.50 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 18.91 qt of water at 162.6 F 149.0 F 60 min
mashout Add 11.35 qt of water at 205.3 F 168.0 F 10 min


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) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 24.4 PSI Kegging Temperature: 65.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 65.0 F

I just went back and wussed out on all that victory malt....scaled it back to 1 lb and replaced that with 2 row...so here is the latest...



house ipa batch 3
Brew Type: All Grain Date: 3/25/2011
Style: English IPA Brewer: Ironsmith Brewing
Batch Size: 5.75 gal Assistant Brewer:
Boil Volume: 8.25 gal Boil Time: 75 min
Brewhouse Efficiency: 70.00 % Equipment: my equipment
Actual Efficiency: 69.93 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 85.92 %
1 lbs Cara-Pils/Dextrine (1.0 SRM) Grain 6.61 %
1 lbs Victory Malt (25.0 SRM) Grain 6.61 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 0.86 %
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 5 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (75 min) (First Wort Hop) Hops 21.2 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
0.50 oz Centennial [10.00 %] (60 min) Hops 19.3 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 4.2 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
1.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Goldings, East Kent [5.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.066 SG (1.050-1.075 SG) Measured Original Gravity: 1.066 SG
Estimated Final Gravity: 1.015 SG (1.010-1.018 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 10.4 SRM (8.0-14.0 SRM) Color [Color]
Bitterness: 48.2 IBU (40.0-60.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 6.70 % (5.00-7.50 %) Actual Alcohol by Volume: 6.79 %
Actual Calories: 297 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 10.00 lb
Mash Grain Weight: 15.13 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.50 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 18.91 qt of water at 162.6 F 149.0 F 60 min
mashout Add 11.35 qt of water at 205.3 F 168.0 F 10 min


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) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 24.4 PSI Kegging Temperature: 65.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 65.0 F

I disagree… Crystal malt is needed in my opinion, or at least a bit of it. The 3 best IPAs I’ve ever done all included 300-800gr. Of C-malt. But then again, that’s not where the mayor difference between the ok and great IPA will be.

If you say all your IPAs suck, well maybe it’s an entirely different place you have to look. I mean, a regular pale ale setup with a bit of crystal and 1oz of c hops at fw or/and 90,60, 30, 10,5,0 should always give a nice drinkable beer, at least I’ve never encountered anything else.

Maybe water chemistry is something you’ll have to look into and maybe also do a split batch dry hooping vs. no dry hops.

If you're looking for a deeper color consider an 80/20 split with 2-row and munich. The chocolate malt for color is fine if you'd prefer that...

do you know your water profile? I only ask because I just noticed the addition of gypsum

Dang said:

FWHing the C-hops doesn't do much more than add another bittering addition...on the other hand doing so with english or german noble hops (EKG, fuggles, tettnang, and etc.) will give you the effect you are looking for. Something to do with their chemical make-up vs. the C-hops.

Click to expand...

where did you hear that?

We were having a discussion on another forum whether or not FWH was effective or not. I argued it did because I had tested it on a hefeweizen with a single bittering addition vs. a single FWH addition and there was a definitive difference. While another swore there was no consistent consensus among anyone when he tried the same ordeal with C-hops. And then someone chimed in that Charlie Bamforth was interviewed at one point and made the statement you quoted. I've been trying to find the interview and I have asked for a link, etc. to listen to it myself. Even so, I'm somewhat inclined to believe it from my own experiences.

interesting. I've never done a beer with just FWH or a comparison, but its always seemed like it added a little something when I've done them. This was the first I've heard that C-hops didn't work well with it though. If it has something to do with the oxygenated fraction of hop oils, then I guess it does kinda make sense that English ones would work better

Whatever it is...the compound is supposed to convert and stabilize around and below 180 F.

Dang said:

If you're looking for a deeper color consider an 80/20 split with 2-row and munich. The chocolate malt for color is fine if you'd prefer that...

do you know your water profile? I only ask because I just noticed the addition of gypsum

Click to expand...

I have very soft water .... It's not far from RO water. The gypsum is there for the hops .... Not for mash ph .... Which is why I add it to the boil. The beers I made in the beginning before I would adjust my water didn't seem hoppy enough or maybe missing some sharpness from the hops.... So I started adjusting water.my last ipa attempt had 9 oz of hops with very little 60 minute but a lot of late additions and 4 oz of dry hopping for 7 days and it was way to bitter and I like hoppy beers.....it was all simcoe and cascade .... This time I scaled the hops back a little and am using mostly low aa hops ..... I don't want to have to choke this batch down.

did you add gypsum in that last IPA? Use that stuff sparingly

I simply use spring water since my tap water tastes like cr@p and the hops have always shined through

No nothing is untrue when it comes to what you want in a particular beer, but the sweetness of C-60 will hinder the hops.

Anyway...that is your personal preferance, which is what my point was. If there is/was an overabundace of C60(or any other caramel/crystal) I would agree. But there are plenty of recipes out there with varying Lavibonds of caramel/crystal malts. None are 'wrong'. It comes down to what you are going for in terms of flavour/colour/etc.........

I used the word 'untrue' because you made it sound like there is no way that C60 could work in an IPA. It can.

Dang said:

did you add gypsum in that last IPA? Use that stuff sparingly

I simply use spring water since my tap water tastes like cr@p and the hops have always shined through

Click to expand...

Yep , I put 4-5 grams in the last one.... I thought 4 to 5 grams was pretty sparingly .... Do you think I should go with less?

4-5 grams should be fine.

hence why I said...

Dang said:

Those are just my personal preferences, but take what you want of it.

Click to expand...

here try this out if you're starting to get involved with water profiles.

http://nomograph.babbrewers.com/