Help Tweaking "American IPA" Recipe

[DerekV]

After a lot of work, thought, etc I've come up with the base recipe I'd like to brew for an all-grain attempt. I'm using iBrewMaster to do the auto-calculations and I think it's close on some aspects, but not sure about others. I want something fairly hoppy, with enough malt to give it some body and rich color. I *think* the Vienna will be an interesting addition, but not a distraction. I'd definitely like someone else to look this recipe over and spot any big newbie mistakes I may be making by allowing the program to do all of the calculations automatically. Below is the recipe:

Yet-Unnamed:
Style: American IPA OG: 1.067
Type: All Grain FG: 1.017
Rating: N/A ABV: 6.55 %
Calories: 219 IBU's: 68.23
Efficiency: 70 % Boil Size: 6.50 Gal
Color: 5.9 SRM Batch Size: 5.00 Gal
Boil Time: 90 minutes

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

Grains & Adjuncts
Amount Percentage Name Time Gravity
12.00 lbs 89.55 % Pale Malt (2 Row) US 50 mins 1.036
0.50 lbs 3.73 % Caramel/Crystal Malt - 10L 50 mins 1.035
0.40 lbs 2.99 % Caramel/Crystal Malt - 40L 50 mins 1.034
0.50 lbs 3.73 % Vienna Malt 50 mins 1.036

Hops
Amount IBU's Name Time AA %
1.00 ozs 39.08 Magnum 75 mins 11.00
1.00 ozs 26.78 Simcoe 20 mins 13.00
1.50 ozs 2.37 Cascade 2 mins 5.50
2.00 ozs (Dry) Cascade 14 days 5.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale II Wyeast Labs 1272

Additions
Amount Name Time Stage
1.00 tsp Irish Moss 10 mins Boil

Mash Profile
Medium Body Infusion 50 min @ 154.0°F
Add 16.75 qt ( 1.25 qt/lb ) water @ 171.9°F
Sparge
Sparge 20.00 qt of 170.0°F water over 60 mins

Carbonation
Amount Type Beer Temp CO2 Vols
5.40 oz DME - Bottle Carbonation 74.0°F 1.90

Notes
Final 2.0 ozs of Cascade Hops are for dry hopping in the Secondary for appx 14 days.

 

[944play]

Vienna is a base malt. Half a pound will be indistinguishable in that grainbill. You might start tasting it around 15%.

I'd target a ferment temp closer to 65ºF and ramping up toward the end.
Dry-hopping at 72ºF probably will be better for a shorter time, maybe 7 days.

 

[DerekV]

Thanks for the info! I'll make adjustments to my notes regarding the dry hop time and give some more thought to adding a bit more Vienna or forsaking it all-together.

 

[Boy]

I'd up your mash time (Maybe 70min) and change your two crystals to only C20. Just to try and lessen the FG by a few pts. You could also look at using Caravienne(22L) and Munich for a subtle maltiness and coloring.