I have been working on a house IPA for a while now, and I have it pretty close to where I want it. I am shooting for a BIG hop nose, relatively high OG, and a malty body. I am close, but I am looking to add more malt body to it. My initial ideas are adding some more crystal malt or perhaps even some German cara-amber that does such wonderful things to my Alt recipe. Or maybe finding a way to keep the FG up a little higher (how would I do that?) What do you think?
Here's the 5 gallon recipe in it's current state;
13# pale malt
.5# carapils
.5# 60L crystal
1 oz Columbus (60 min)
1 oz Amarillo (20 min)
1 oz Simcoe (10 min)
1 oz Simcoe (5 min)
2 oz Amarillo (dry hopped)
Yeast - 1056 American Ale (fermented at 68F)
Mashed at 156F 60 minutes, batch sparge
OG 1.068
FG 1.008
Here's the 5 gallon recipe in it's current state;
13# pale malt
.5# carapils
.5# 60L crystal
1 oz Columbus (60 min)
1 oz Amarillo (20 min)
1 oz Simcoe (10 min)
1 oz Simcoe (5 min)
2 oz Amarillo (dry hopped)
Yeast - 1056 American Ale (fermented at 68F)
Mashed at 156F 60 minutes, batch sparge
OG 1.068
FG 1.008