I'm trying to throw together a recipe from stuff I have on hand. I'm thinking about an summer time IPA. (If summer ever comes to the PNW).
I also have crystal 40, cara-pils, and munich. This is all the varieties of hops I have, but I have more of each. Not sure about the yeast yet. I have Nottingham in the fridge, but may pick up something else.
I'm interested in what folks think about the recipe, and the hops schedule in particular. I've never used Bravo or Glacier before, so don't know what to expect. I will dry hop with something, not sure what variety yet.
I'm open to suggestions. Thanks.
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
2.00 lb Vienna Malt (3.5 SRM) Grain 14.81 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 7.41 %
0.50 lb Toasted Malt (27.0 SRM) Grain 3.70 %
1.00 oz Bravo [14.30 %] (60 min) Hops 48.0 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 4.6 IBU
0.75 oz Centennial [10.00 %] (10 min) Hops 9.1 IBU
1.00 oz Glacier [5.60 %] (5 min) Hops 3.7 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops -
1.00 oz Williamette [5.50 %] (0 min) Hops -
Est Original Gravity: 1.069 SG
Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.66 % Actual Alcohol by Vol: 6.66 %
Bitterness: 65.5 IBU Calories: 314 cal/pint
Est Color: 6.5 SRM