I'm brewing this Saturday and thought I'd better throw the recipe I came up with out to you guys who actually know what you're doing. My brewing experience has yet to catch up with my brewing obsession and brewing reading/self-education.
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.11 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.51 %
0.50 lb Bonlander (Munich) Malt (10.0 SRM) Grain 4.26 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.13 %
0.50 oz Chinook [13.00 %] (60 min) Hops 21.6 IBU
0.40 oz Simcoe [13.00 %] (20 min) Hops 10.5 IBU
0.60 oz Cascade [5.50 %] (20 min) Hops 6.6 IBU
0.40 oz Simcoe [13.00 %] (15 min) Hops 8.6 IBU
0.60 oz Cascade [5.50 %] (15 min) Hops 5.4 IBU
0.40 oz Simcoe [13.00 %] (10 min) Hops 6.3 IBU
0.13 oz Chinook [13.00 %] (10 min) Hops 2.0 IBU
0.60 oz Cascade [5.50 %] (10 min) Hops 4.0 IBU
0.60 oz Cascade [5.50 %] (5 min) Hops 2.2 IBU
0.40 oz Simcoe [13.00 %] (5 min) Hops 3.4 IBU
0.40 oz Simcoe [13.00 %] (0 min) Hops -
0.60 oz Cascade [5.50 %] (0 min) Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 14 days) Hops
Irish Moss (15 min)
1 Pkgs Rogue Pacman (Wyeast #1764) Yeast-Ale with starter
Ferment at 62F
Est Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.32 %
Bitterness: 70.7 IBU Calories: 266 cal/pint
Est Color: 9.6 SRM Color: Color
I say this is Ranger-inspired because I used the same hops and tried to hit around the same ABV, IBUís and estimated color but Iím also trying to tweak it to my tastes. I also read on the New Belgium site that they use two kinds of crystal malt, one pale and one dark.
First, hereís my specific questions:
1. Too much malt? Is Bonlander totally out of place? Should I use Maris Otter instead for the base malt? I have it on hand too.
2. Does the hops schedule make any sense?
3. Should I boil for 90 min or will it matter with this beer?
4. Is 62F the best temp for this brew using Pacman yeast?
Now, hereís what the hell I was thinking:
I want a nice citrusy IPA with a very solid, interesting malt background. I want that nice burst of fresh hoppiness and full mouthfeel you get with the really good IPAs, where itís super hoppy but not too bitter or harsh. I love interesting malt but I donít want it to diminish the hops. I want citrus to be forefront with the hops without being one-dimensional. I want it to make me think ďMmmm... hop candy.Ē
I put the 120 in because I only have 60 and 120 on hand as far as dark crystal goes and I love Green Flashís Hop Head Red, which uses a ton of 120. I put the Bonlander in because I want that solid malt backbone and itís described as ďsuper munichĒ which intrigues me, and because I havenít tried it yet. But let me know if itís totally out of place.
The frequent, small hop additions are (obviously) inspired by Dogfish Headís IPAís. I assume thatís how they get that fullness to their hop flavor. (?) I may have gone overboard though and not put enough bittering hops in the beginning. NB says they use 3# of hops in every barrel, which works out to 7.5 oz per 5 gallons, so I tried to stay consistent with that too. For those of you not math inclined, the Simcoe and Cascade work out to 2 oz and 3 oz (respectively) divided up into 5 equal parts that are added 1 every 5 min; @ 20, 15, 10, 5 and flameout.