Wort_Cleaver
Well-Known Member
I've been working on an Imperial IPA recipe and I'm fishing for some feedback.
I tried to put together a relatively simple grain bill - Mostly 2-row with some Maris Otter for a little added complexity. There's a good amount of Vienna for some maltiness and color - shooting for a nice, bright orange. Also a touch of honey malt for sweetness and acidulated malt for mash pH. Will add a pound of dextrose to the boil to help dry it out. Planning to mash around 152 F.
Hops include Warrior for bittering at 60 minutes, then all late additions (15,10,5,0) and 4oz of dryhops using Galaxy, Mosaic, Amarillo, and Citra. Going for fruity/citrusy flavor, minimal dankness, and a tropical/floral/citrusy aroma. Total of 13 oz of hops. Pitching 2 packs of Safale US-05.
I'll also be building my water from distilled to get the following water profile:
Ca: 105
Mg: 10
Na: 15
Cl: 54
SO4: 200
Bicarbonate: 103
Total Hardness: 343 Alkalinity: 85
Questions - Suggestions for grain bill/amounts? Should I consider adding some light crystal malt to bump up the residual sweetness, or should the maltiness from the MO, Vienna, honey malt be enough to balance the hops? Does the hop schedule/selection sound good? How does this water profile look? Any other suggestions?
The recipe (with 70% efficiency for 5.5 gallon batch):
OG: 1.082 FG: 1.013
IBU: 100.8
Color: 6.1 SRM
ABV: 9.1%
Grain Bill:
10 lb 2-row
4 lb Maris Otter
2 lb Vienna
6 oz Honey Malt
4 oz Acidulated Malt
1 lb Dextrose
Hop Schedule:
60 minutes - 1 oz Warrior (15% AA)
15 minutes - 1 oz each - Galaxy (13% AA), Mosaic (12% AA)
0.5 oz each - Amarillo (9% AA), Citra (14% AA)
10 minutes - 0.5 oz each - Amarillo, Citra
5 minutes - 0.5 oz each - Amarillo, Citra
Flameout - 1 oz each - Galaxy, Mosaic
0.5 oz each - Amarillo, Citra
Dryhop - 1 oz each - Galaxy, Mosaic, Amarillo, Citra (5-7 days)
Yeast: 2 pkgs Safale US-05, plan to ferment starting around 65 F and ramp it up slowly to 70 F as fermentation progresses.
I tried to put together a relatively simple grain bill - Mostly 2-row with some Maris Otter for a little added complexity. There's a good amount of Vienna for some maltiness and color - shooting for a nice, bright orange. Also a touch of honey malt for sweetness and acidulated malt for mash pH. Will add a pound of dextrose to the boil to help dry it out. Planning to mash around 152 F.
Hops include Warrior for bittering at 60 minutes, then all late additions (15,10,5,0) and 4oz of dryhops using Galaxy, Mosaic, Amarillo, and Citra. Going for fruity/citrusy flavor, minimal dankness, and a tropical/floral/citrusy aroma. Total of 13 oz of hops. Pitching 2 packs of Safale US-05.
I'll also be building my water from distilled to get the following water profile:
Ca: 105
Mg: 10
Na: 15
Cl: 54
SO4: 200
Bicarbonate: 103
Total Hardness: 343 Alkalinity: 85
Questions - Suggestions for grain bill/amounts? Should I consider adding some light crystal malt to bump up the residual sweetness, or should the maltiness from the MO, Vienna, honey malt be enough to balance the hops? Does the hop schedule/selection sound good? How does this water profile look? Any other suggestions?
The recipe (with 70% efficiency for 5.5 gallon batch):
OG: 1.082 FG: 1.013
IBU: 100.8
Color: 6.1 SRM
ABV: 9.1%
Grain Bill:
10 lb 2-row
4 lb Maris Otter
2 lb Vienna
6 oz Honey Malt
4 oz Acidulated Malt
1 lb Dextrose
Hop Schedule:
60 minutes - 1 oz Warrior (15% AA)
15 minutes - 1 oz each - Galaxy (13% AA), Mosaic (12% AA)
0.5 oz each - Amarillo (9% AA), Citra (14% AA)
10 minutes - 0.5 oz each - Amarillo, Citra
5 minutes - 0.5 oz each - Amarillo, Citra
Flameout - 1 oz each - Galaxy, Mosaic
0.5 oz each - Amarillo, Citra
Dryhop - 1 oz each - Galaxy, Mosaic, Amarillo, Citra (5-7 days)
Yeast: 2 pkgs Safale US-05, plan to ferment starting around 65 F and ramp it up slowly to 70 F as fermentation progresses.