First PM and my own recipe

[sprocketmaker]

Made the move to partial mash, 4 lbs of grain in a large sack, steeped fir 90 mins in preheated oven (read that advise here, cheers to whomever I owe credit). The rest was normal extract and hop additions. I was a little dissapointed with missing my OG, till I just thought of the temp difference, it was 85 in the kitchen, and I did not make adjustments to the hydrometer reading. So it should be close. I'll post the recipe later, I went a little hop crazy with 3oz each of cascade and fuggles... The software calcd IBUs at 51, is that in range for an IPA?

 

[Yooper]

Well, I always love the opportunity to "geek out" just a little and talk about style guidelines! Here's the whole bjcp style guidelines on American IPA:

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.

Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.

Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.

History: An American version of the historical English style, brewed using American ingredients and attitude.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA&#8221 should be entered in the Specialty category.

Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA


So, yep, I'd say you're right in there, depending on the OG and the grain bill. Fuggles are an English hop, though, so maybe you have an English IPA with American hops added, or an American IPA with English hops added.

I'm glad your first PM went so well- that's great to hear!

 

[sprocketmaker]

So, yep, I'd say you're right in there, depending on the OG and the grain bill. Fuggles are an English hop, though, so maybe you have an English IPA with American hops added, or an American IPA with English hops added.

I'm glad your first PM went so well- that's great to hear!

Thanks Yooper, seems like its close enough to fit the style, my color seems a bit on the dark side [pun] and ABV is a bit short, but I have still not adjusted my gravity reading, so this might actually fall in place. I know i'm in the hybrid range with the cascade and fuggles - just sounded fun.


here's my recipe, please feel free to critic.
best regards.

PBBC Hus Beck Ale (house pale ale)

Style: American IPA OG: 1.052
Type: Partial Mash FG: 1.013
Rating: 0.0 ABV: 5.11 %
Calories: 170 IBU's: 51.94
Efficiency: 70 % Boil Size: 3.50 Gal
Color: 13.5 SRM Batch Size: 5.00 Gal

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 21 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Gravity Color
1.00 lbs 11.94 % Caramel/Crystal Malt - 80L 1.034 80.0
3.00 lbs 35.82 % Pale Malt (2 Row) UK 1.036 3.0
4.00 lbs 47.76 % Pale Liquid Extract 1.036 8.0
6.00 ozs 4.48 % Light Dry Extract 1.044 8.0

Hops
Amount Percentage Name Time AA %
1.50 ozs 25.00 % Cascade 60 mins 5.50
1.50 ozs 25.00 % Fuggles 60 mins 4.50
0.50 ozs 8.33 % Cascade 15 mins 5.50
0.50 ozs 8.33 % Fuggles 15 mins 4.50
0.50 ozs 8.33 % Cascade 5 mins 5.50
0.50 ozs 8.33 % Fuggles 5 mins 4.50
0.50 ozs 8.33 % Cascade 1 mins 5.50
0.50 ozs 8.33 % Fuggles 1 mins 4.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056