Critique please - IPA

Feedback welcome for the following recipe I have been playing with.

Recipe Specifications
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Boil Size: 13.36 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.058 SG
Estimated Color: 8.5 SRM
Estimated IBU: 67.5 IBUs
Brewhouse Efficiency: 88.00 %
Est Mash Efficiency: 92.2 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
13 lbs 9.2 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 70.3 %
4 lbs 12.5 oz Carared (20.0 SRM) Grain 2 24.8 %
15.3 oz White Wheat Malt (2.4 SRM) Grain 3 4.9 %
1.66 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 40.9 IBUs
2.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 5 17.5 IBUs
2.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 6 9.1 IBUs
1.83 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.83 oz Centennial [10.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.83 oz Simcoe [13.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.83 oz Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop 11 0.0 IBUs
1.83 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
1.83 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 19 lbs 5.0 oz
Mash at 151
Yeast - PacMan
Water profile
RO water adjusted to Ca - 110, Mg - 18, Na - 15, Cl - 50, SO4 - 275

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I've never used Carared, but that's a German crystal malt, right? If so I'd say that's WAY too much. I'd cut that back to a pound, maybe less, and replace with more 2-row, or Vienna or Munich if you're going for maltier.

~ 25% crystal malt is quite a bit. It will be very malty and sweet if you stick with that. 5% would be more traditional with 10% being on the higher end.

I would drasticly cut down my carared, that like crystal 20L, about a pound shoul be plenty

Yup, carared is basically weyerman's crystal 20L. Like everyone else said, put it to 5-7% and you're good to go.

That looks pretty ambitious for your mash efficiency but you should know your equipment best. I'd ditch the the carared altogether and substitute Munich or Vienna or Maris Otter instead in the same quantity. I like my IPAs to start closer to 1.070 and finish dry, so I'll usually add some sugar to increase attenuation. Your hops and hop schedule look fine.

Have you done an IPA with pacman before? It's not my first choice for the style--imo, it's better suited for malt-forward recipes. If you do use it, you might consider fermenting on the cool side.

Thanks for the feed-back. I dumped the Carared for Vienna and added 3.3 oz Crystal 150 for the color. It puts the SRM at 6.3, just inside of the style guidelines. My equipment set-up is a Kal clone and the efficiency has been very consistent @ 88%. As for the PacMan, maintaining it in the low 60s F is not a problem, alternatively I also have WLP 090 available as well. I am thinking of reducing my mash temerature to 149 F in order to dry it out more as well.

Ben58 said:

Thanks for the feed-back. I dumped the Carared for Vienna and added 3.3 oz Crystal 150 for the color. It puts the SRM at 6.3, just inside of the style guidelines. My equipment set-up is a Kal clone and the efficiency has been very consistent @ 88%. As for the PacMan, maintaining it in the low 60s F is not a problem, alternatively I also have WLP 090 available as well. I am thinking of reducing my mash temerature to 149 F in order to dry it out more as well.

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You could use some carared- a pound or so, even 1.5 pounds, would be nice.

I'd probably mash at 151 and use pacman- that would attenuate well and make a nice clean crisp IPA.

Yooper said:

You could use some carared- a pound or so, even 1.5 pounds, would be nice.

I'd probably mash at 151 and use pacman- that would attenuate well and make a nice clean crisp IPA.

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Thanks Yooper. I know you are a fan of PacMan. Ferment at 60 - 62 F ?

Ben58 said:

Thanks Yooper. I know you are a fan of PacMan. Ferment at 60 - 62 F ?

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Yes, that would work very well!