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Old 07-06-2009, 08:46 PM   #1
HillbillyDeluxe
 
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Hey all, i am getting ready t make an IPA and want you to cut up my recipe. I'm thick skinned so let me have it.

10lb pale malt
1lb 20l crystal
1lb marris otter
1lb malto dextrine

1oz bitter orange peel (15min)
1oz Warrior pellet(60min)
1oz Cascade pellet(10min)
1oz warrior (10min)
1/2 oz cascade leaf 5 min
1/2 0z cascade dry hopprimary 1 week
2tbsp irish moss 15 min

nottingham yeast hydrated pitched at 70 degrees

2 month primary then keg
1 month condition
drink!

What do yall think?
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Old 07-06-2009, 08:49 PM   #2
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How about some mash time/temps?
What's the planned OG and FG?

What's the maltodexerine for? If it's just to add body (because it is unfermentable), then just mash higher.
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Old 07-06-2009, 08:50 PM   #3
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ready, aim, fire!

1 lb of crystal can be a lot - but if you do use a lb, keep the 20L like you have it now

I'd sub the MO with either Vienna or Munich

replace the 10 minute Warrior addition with something else - Warrior is a great bittering hop, but pretty low on the flavor/aroma.

why the bitter orange peel?

notty is a great yeast for IPA's - right up there with US-05.

Oh, and depending on your target OG/FG and your efficiency, I'd probably bump the pale to 11 lbs.


 
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Old 07-06-2009, 09:49 PM   #4
HillbillyDeluxe
 
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Pro mash puts my OG @ 1bout 1.065. My IBU's at 100 and i know that warrior isny a great aroma hop, thats why i went wuth the cascades at 5 and the dry hop.

I'm gonna mash 60 min at 160 for 1hr and sparge 20 at 170.
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Old 07-06-2009, 09:50 PM   #5
HillbillyDeluxe
 
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cant change the Marris otter, crushed and mixed. Just trying something different. Dextrine is just for head retention.
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Old 07-06-2009, 09:55 PM   #6
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Quote:
Originally Posted by HillbillyDeluxe View Post
cant change the Marris otter, crushed and mixed. Just trying something different. Dextrine is just for head retention.
Malto dextrine will do nothing for head retention. You may be thinking of carapils dextrin malt, which many say will aiod head retention (although I have my doubts). Even with that, a lb. is far too much, IMO. .5 lb. would be miore than enough. But the best way to get head formation and retention is through proper brewing practices, including fermentation temp control and pitching the proper amount if yeast. As always, look at Duvel as an example. Nothing but pils malt and sugar...no carapils, no wheat malt, no fancy stuff....and it's got probably the best head of any beer around.
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Old 07-06-2009, 10:00 PM   #7
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So are you really using dexerine malt (ie Carapils) and not "malto dextrine" which is in powder form and adds body (due to it's roughly 96% unfermentability)?

If so is it already crushed and in the mix? With that much crystal grain you may not really need any. At most 1/4# - 1/2# is the max I'd use in a 5gal batch.
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Old 07-06-2009, 10:04 PM   #8
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I don't think I could wait 3 months to drink this one! Your hop flavor and aroma additions will fade significantly in that time. Maybe that was 2 weeks primary and 1 week keg conditioning?

Yeast can strip the aromatics from hops, so you're better off moving to a secondary or keg before adding your dry hops. Personally I'd leave this one in the primary for 2 weeks, move to secondary for the 1 week dry hop, then keg and carbonate. Taste it daily until it's perfect, or the keg is gone...
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Old 07-06-2009, 10:07 PM   #9
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No one's going to mention the 160 degree mash temperature on an IPA?
Or no flavor hop additions?
Or the wimpy dry hopping?

 
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Old 07-06-2009, 10:07 PM   #10
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Looks like a really full flavored beer. Have you used orange peel in an IPA before?

Why not use cascade instead of the warrior at 10 min? I have seen Warrior as a late addition in recipes, but never tried it.

I would probably mash a bit lower, 155.. my 2c. I like a little dryer.

Post how it turns out.

 
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