How's this one look?

I'm going to try this one out on Sun. Not sure about the hop schedule...the IBU's really jump up and down with these high aa hops. Also I understand the FWH calculation in Beersmith might be inaccurate. I'm still tossing around the idea of using S-04 yeast.....not sure. Anyway, critiques are welcome. thanks Ryno


Ryno's Orange Summit IPA
American IPA


Type: All Grain
Date: 4/3/2009
Batch Size: 5.50 gal
Brewer: Ryno
Boil Size: 7.36 gal Asst Brewer:
Boil Time: 75 min Equipment: Ryno's Brew Haus
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 75.00 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.33 %
1.00 lb Vienna Malt (3.5 SRM) Grain 8.33 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
0.50 lb Honey Malt (25.0 SRM) Grain 4.17 %
0.50 oz Summit [16.40 %] (Dry Hop 14 days) Hops -
0.75 oz Summit [16.40 %] (60 min) (First Wort Hop) Hops 38.9 IBU
0.50 oz Summit [16.40 %] (15 min) Hops 11.7 IBU
0.75 oz Summit [16.40 %] (5 min) Hops 7.1 IBU
0.50 oz Summit [16.40 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 oz Coriander Seed (Boil 10.0 min) Misc
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz Orange Peel, Sweet (Boil 10.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.66 % Actual Alcohol by Vol: 5.87 %
Bitterness: 57.7 IBU Calories: 275 cal/pint
Est Color: 9.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 5.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 180.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 15.00 qt of water at 171.5 F 154.0 F



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) Volumes of CO2: 2.5
Pressure/Weight: 12.3 PSI Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Cold crash and keg with .5 oz. with Summit 14 days dry hopping

First, the IBUs seem a little low for an Ipa... Thats fine if thats what you are going for.

S-04 is not going to attenuate like Nottingham of S-05. Again, depends on what you are going for.

My preference, 1.1 or 1.2 BU:OG ratio with plenty of late addition hops and a nice dry finish. I use 04 for porters, but not IPAs. Then again, I like high gravity, hoppy and dry.

Yeah S-05 would be best. Thinking about IBU's in 60-70 range. Dry full/med bodied Ipa with hint of orange....should be interesting with the summits. Love those hops. I will either eliminate the coriander or go with 1/4 oz at 3-5 mins. Just experimenting. Ryno

Personnaly I would nix the corriander.......that is unless you want a belgian Ryno's Orange Summit IPA.........but hey, it's your taste liking not mine. To me corriander overpowers everything in a brew....just be extremly cautious when brewing with it.

+1 on no coriander

the 10 min add of the zest will probably drive off any flavors imparted by it so something to think about. If you want extra orange flavor, add at flame out or in secondary, then you you have to think this is not in style with an IPA.

i would also suggest 05 instead of 04. less esters and better attn, which, depending on what type of IPA you are after, could be better or not so. since you are using Amarillo, assuming you are going after and American IPA, so i would suggest using 05.

what a world we live in when 58 ibu is "not enough"

Ok, no corriander and orange at flameout. I will push the Ibu's to 75ish...thanks everyone for the suggestions! Yeah I know it is out of style but it sounds refreshing after doing yard work or SWMBO.