Critique this Warrior IPA please

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nutty_gnome

nutty_gnome

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Please critique the attached recipe.

I want it to be a large flavorful IPA with american hops.
I have the hops on hand, so thats why I chose them.

I'm curious about how much aroma/flavor the warrior hops have? Also why am I using melanoiden malt? Is there a better base malt solution out there for a big IPA? I do like to follow the KISS model of recipe construction. Thanks in advance!

Warrior ipa.jpg
 
I think this may be easier to read....

[size=-1]BeerSmith Recipe Printout - www.beersmith.com[/size]
[size=+2]Recipe: Rustic Warrior IPA[/size]
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 5.25 gal
Boil Size: 6.73 gal
Estimated OG: 1.076 SG
Estimated Color: 8.1 SRM
Estimated IBU: 83.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
Code: 
Amount        Item                                      Type         % or IBU      
11 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        81.48 %       
1 lbs         Melanoiden Malt (20.0 SRM)                Grain        7.41 %        
8.0 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        3.70 %        
1.00 oz       Cascade - Hops on Hand [3.80 %]  (Dry Hop Hops          -            
0.50 oz       Warrior [15.00 %]  (60 min) (First Wort HoHops         34.3 IBU      
2.00 oz       Warrior [15.00 %]  (20 min)               Hops         42.0 IBU      
1.00 oz       Cascade [4.80 %]  (20 min)                Hops         6.7 IBU       
1 lbs         Cane (Beet) Sugar (0.0 SRM)               Sugar        7.41 %        
1 Pkgs        American Ale (Wyeast Labs #1056) [Starter Yeast-Ale

Mash at 150 for 60 mins
 
From what I've read about it, that is a lot of Melanoidin Malt. I would drop that and substitute Munich malt.
 
I think rather than the melanoiden, some munich or vienna would be nice (IMO). If you use the munich, try to find the light munich which I believe is 20L. Whatever you decide to go with, keep us updated!
 
Latest iteration. I went back to a known malt bill (bell's two hearted clone) and monkeyed with the hops I had on hand.

[size=-1]BeerSmith Recipe Printout - www.beersmith.com[/size]
[size=+2]Recipe: #32 - Rustic Warrior IPA[/size]
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 6.00 gal
Boil Size: 7.65 gal
Estimated OG: 1.069 SG
Estimated Color: 5.3 SRM
Estimated IBU: 67.2 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
Code: 
Amount        Item                                      Type         % or IBU      
10 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        71.43 %       
2 lbs         Vienna Malt (Briess) (3.5 SRM)            Grain        14.29 %       
8.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        3.57 %        
8.0 oz        Caramel Malt - 20L (Briess) (20.0 SRM)    Grain        3.57 %        
1.75 oz       Warrior - Hops on Hand [15.80 %]  (Dry HopHops          -            
0.75 oz       Warrior - Hops on Hand [15.80 %]  (60 min)Hops         47.2 IBU      
1.00 oz       Amarillo - Hops on Hand [8.50 %]  (Dry HopHops          -            
1.00 oz       Amarillo - Hops on Hand [8.50 %]  (20 min)Hops         10.4 IBU      
0.50 oz       Warrior - Hops on Hand [15.80 %]  (20 min)Hops         9.6 IBU       
1 lbs         Cane (Beet) Sugar (0.0 SRM)               Sugar        7.14 %        
1 Pkgs        American Ale (Wyeast Labs #1056) [Starter Yeast-Ale

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13.00 lb
Code: 
Single Infusion, Light Body, No Mash Out
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 4.06 gal of water at 160.9 F    150.0 F
Notes:
 
I'd move that Amarillo kettle hop from 20min to 5 or less to get more hoppiness. Then I'd send me a case when it's ready!
 
I hear ya! I use a no-chill process... so the 20 min additions actually go in at flameout and gives both bitterness (like a 20 min additiot) as well as significant steeped flavor. It is calcuated as a 20 min addition to reflect the IBUs contributed even though, in practice, it isn't boiled for 20 mins. There are threads out there on the subject of no-chill.

I wonder if there is a better yeast out there than 1056 for this one.
 
I'd add another pound or two of 2-row malt and eliminate the cane sugar. Or at least use a pound of extra light dme instead.
 
Before or after battle? lol

Srsly - I dont know, haven't opened the package yet. Supposed to be citrusy and floral? Found something here:http://www.brew-dudes.com/category/hops/page/3
"Aroma/Flavor: Grapefruity and lemony, some piney notes. Also saw pineapple as a descriptor"

Left hand brewing does a warrior IPA with fresh hops, I don't know how that tastes. But its on Beer advocate.
 
pkeeler said:
I'd add another pound or two of 2-row malt and eliminate the cane sugar. Or at least use a pound of extra light dme instead.
Click to expand...

I can only fit 13 pounds of grain in my 5 gallon round cooler mash tun. :mad:
Otherwise I would.
 
So I brewed this last Friday Evening:

[size=-1]BeerSmith Recipe Printout - www.beersmith.com[/size]
[size=+2]Recipe: #34 - Rustic Warrior IPA[/size]
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 5.50 gal
Boil Size: 7.03 gal
Estimated OG: 1.073 SG
Estimated Color: 6.6 SRM
Estimated IBU: 72.1 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
Code: 
Amount        Item                                      Type         % or IBU      
10 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        72.73 %       
2 lbs         Vienna Malt (Briess) (3.5 SRM)            Grain        14.55 %       
8.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        3.64 %        
8.0 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        3.64 %        
1.00 oz       Amarillo - Hops on Hand [8.50 %]  (Dry HopHops          -            
1.00 oz       Warrior - Hops on Hand [15.80 %]  (Dry HopHops          -            
0.75 oz       Warrior - Hops on Hand [15.80 %]  (60 min)Hops         50.7 IBU      
0.50 oz       Warrior - Hops on Hand [15.80 %]  (20 min)Hops         10.3 IBU      
1.00 oz       Amarillo - Hops on Hand [8.50 %]  (20 min)Hops         11.1 IBU      
12.0 oz       Corn Sugar (Dextrose) (0.0 SRM)           Sugar        5.45 %        
1 Pkgs        Dry English Ale (White Labs #WLP007)      Yeast-Ale

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13.00 lb
Code: 
Single Infusion, Light Body, No Mash Out
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 4.06 gal of water at 160.9 F    150.0 F
Notes:


It was an odd mash. The lautering process yielded wort that looked way to light in color but after it was all said and done, the beer appears darker than I would have thought. Warrior hops have a mild scent as comparted to the intensity of centennial or cascades. But I have a cold too... so who knows.

The wort had a smooth bitterness from the First Wort Hopping of which I am becoming a big fan.

I used WLP 007 their Dry English Ale yeast. I had started it in a quart starter on a stirplate, then decanted and added another fresh quart. The resulting large and cottage cheesy yeast cake was split 75/25 into this IPA and the other beer (moose drool style brown) that I did on Friday. It was a busy day. By Monday the krausen was 3 inches high and stable. Dry hopping will commence in a week or so. Haven't decided yet if I am going to use a hop bag or not.
 
Tasted one after 3 days in the bottle. Interesting. Definetly a heavy brew, not too complex, but surely an IPA. The sweetness of the priming sugar is interferring with the overall preception, but if it dries out, it will be a kick ass ipa. The malt bill is great!
 

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