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Old 09-30-2012, 06:12 PM   #1
CraigT
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Default IPA Critique

Trying to make a good American IPA here in the next couple weeks and just looking for suggestions or critiques on this recipe I'm trying to build.

Style: American IPA
OG: 1.057
FG: 1.010
ABV: 6.16 %
Calories: 184 IBU's: 55.80 I
Efficiency: 75 % Boil Size: 13.00 Gal
Color: 13.3 SRM Batch Size: 11.00 Gal
Preboil OG: 1.050 Boil Time: 60 minutes

Mash at 152 for 60 min

Grains & Adjuncts
Amount Percentage Name Time Gravity
18.00 lbs 75.00 % Briess 2-Row Pale Ale Malt 60 mins 1.037
4.00 lbs 16.67 % Briess Vienna Malt 60 mins 1.036
1.25 lbs 5.21 % Briess Caramel 80L 60 mins 1.033
0.75 lbs 3.12 % Briess 2-Row Caramel 120L 60 mins 1.032

Hops
Amount IBU's Name Time AA %
2.00 ozs 40.66 Chinook 60 mins 13.00
1.00 ozs 12.02 Centennial 30 mins 10.00
1.00 ozs 3.12 Williamette 10 mins 5.50
1.00 ozs 0.00 Williamette 0 mins 5.50
1.00 ozs 0.00 Cascade 0 mins 5.50
0.50 ozs Cascade 7 days 5.50
0.50 ozs Williamette 7 days 5.50

Yeasts

Probably splitting the batch into one bucket with pacman and the other with us-05

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Old 09-30-2012, 06:19 PM   #2
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looks good the only thing I will change its the centenial at 30 I like it at 20, and maybe extra half or an ounce or an ounce at 15


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Old 09-30-2012, 06:52 PM   #3
CraigT
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Quote:
Originally Posted by Obliviousbrew
looks good the only thing I will change its the centenial at 30 I like it at 20, and maybe extra half or an ounce or an ounce at 15
Thanks for the input. Would you add more centennial at 15m or one of the other hops I used in this recipe. I have spare of all of them. I was trying to make this ipa a good blend of spicy/citrusy hops
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Old 09-30-2012, 07:12 PM   #4
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Crystal 120L is very "raisiny" and toffee-like. I'd probably leave that out, and you've already got over 5% crystal malt with the crystal 80L. My preference for crystal malt in IPAs no higher than 60L, but I do like a mix of 20L and 60L, depending on the recipe. Keep it under 7% or so, though.

I'd change the hopping a little, just to make it nice and hoppy. I'd move the 30 minute addition to either bittering, if you need more IBUs, or to the end for flavor.

I'd probably change up the recipe more like this:
18.00 lbs 2-Row Pale Ale Malt
4.00 lbs Vienna Malt
1.00 lbs crystal 20L
.75 lb crystal 60L

2.00 Chinook 60 mins

2.00 oz Centennial 15
2.00 oz Williamette 10 mins
2.00 ozs 0.00 Williamette 0 mins
2.00 ozs 0.00 Cascade 0 mins

Dryhop 5 days with the cascade/willamette combo (at least 1 ounce of each).
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Old 10-01-2012, 11:38 AM   #5
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Thanks a lot yooper for your input. I am going to do something really close to what you've posted. I don't have any crystal 20 right now but I can just up the 60 a touch. I really don't mind if its a little darker. And I am going to up the later hop additions like you said. I guess my recipe was kinda lacking there
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Old 10-01-2012, 12:45 PM   #6
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Nix the 80 and 120, use 5% 10, 20, or 40. The darkest crystal I would use for an IPA tops off at 50... 60 is even too toasty, sweet, pruney, and rich for me in this style of beer. Add 5% sugar & mash 2 degrees lower.

You need more hops. Shift your hop focus from a lot "early on" to a lot late in the boil and the dryhop while still hitting your target IBUs. Your dryhop is very weak for an IPA. I'd work on that for sure.
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Old 10-01-2012, 04:18 PM   #7
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+1 to increase the dryhop. I use 2-3 oz for a 5 gallon batch. Maybe even throw some centennial in on the dryhop.


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