First IPA, comment

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slimer

slimer

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What do you think about this recipe that I threw together on the train home? I have all ingredients in stock and may brew it Saturday.

Balance Beam IPA
American IPA


Type: All Grain
Date: 3/25/2008
Batch Size: 5.25 gal
Brewer: Steve Siler
Boil Size: 6.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 76.00 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 4.00 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 4.00 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 4.00 %
0.75 oz Centennial [12.20 %] (60 min) (First Wort Hop) Hops 30.9 IBU
0.50 oz Centennial [12.20 %] (45 min) Hops 17.2 IBU
0.50 oz Centennial [10.00 %] (30 min) Hops 11.8 IBU
1.00 oz Cascade [6.20 %] (Dry Hop 14 days) Hops -
0.50 oz Cascade [6.20 %] (15 min) Hops 4.7 IBU
0.50 oz Cascade [6.20 %] (5 min) Hops 1.9 IBU
0.53 oz Burton Water Salts (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.067 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.63 % Actual Alcohol by Vol: 6.66 %
Bitterness: 66.6 IBU Calories: 303 cal/pint
Est Color: 10.6 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.50 lb
Sparge Water: 2.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 6.63 qt of water at 211.2 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Click to expand...
 
If it was me I would do an acid rest at ~95°F for an hour and a protein rest at around 126°F for about 30 minutes.

Giving the phytase and proteases some time will set your amylase enzymes up for success I reckon. Not only will your flaked corn convert better, but the smell is almost as good as sex.
 
Hmmm, is the corn okay? I thought it would add a slight complexity to the grain bill.

I wouldn't be adverse to the steps, but I would have to decoct in order to raise the temps.
 
My own preference would be to up the first wort hop addition a little and then do nothing until the flavor and aroma additions. The 45 and 30 minute additions give next to nothing in flavor and not as much bitterness as they could, so I'd shift them to earlier or later in the boil - or even up the amount of dry hops. That's not to say that you won't make a great beer with the mid-boil hop additions as you have them, but just that there might be a way to get more out of the hops you have.
 
Did you see measurements for the IBU and ABV? I'm hesitant to change that.

As far as the crystal, what should I substitute? A higher *L Crystal and have less of it?
 
slimer said:
Did you see measurements for the IBU and ABV? I'm hesitant to change that.
Click to expand...
I've had a quick play in BeerSmith, and I think if you added 1.25oz of Centennial as a FWH, and added the remaining 0.5oz at 10 minutes, you'd have an IBU rating pretty much the same as your current recipe. You'd also get some extra Centennial flavour from the 10-minute addition. (I'm not certain of the exact numbers, as you have slightly different alpha ratings for your Centennial additions and I didn't know which rating to go with. But it'd be a fairly small difference anyway.)
 
slimer said:
Did you see measurements for the IBU and ABV? I'm hesitant to change that.

As far as the crystal, what should I substitute? A higher *L Crystal and have less of it?
Click to expand...


Personally I would drop the 40 and 20, and keep the 60. I used .5 lbs. in my last IIPA, and personally thought it was almost too much. Next time im only gonna use .25 lb.
 

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