My first recipe

[Fastjake1234]

Just looking some feed back thanks in advanced


Style: American IPA OG: 1.066
Type: Extract FG: 1.015
Rating: 0.0 ABV: 6.68 %
Calories: 215 IBU's: 73.94
Efficiency: 70 % Boil Size: 5.57 Gal
Color: 15.1 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 14 days @ 68.0°F
Bottle/Keg 31 days @ 70.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
1.00 lbs 12.90 % Caramel/Crystal Malt - 10L 60 mins 1.035
0.25 lbs 3.23 % Chocolate Malt 60 mins 1.028
0.50 lbs 6.45 % Brown Sugar, Dark 60 mins 1.046
6.00 lbs 77.42 % Munton's Light DME 60 mins 1.046

Hops
Amount IBU's Name Time AA %
1.00 ozs 31.88 Centennial 60 mins 10.00
1.00 ozs 20.83 Amarillo Gold 30 mins 8.50
1.00 ozs 15.82 Centennial 15 mins 10.00
1.00 ozs 5.40 Amarillo Gold 5 mins 8.50
2.00 ozs Centennial 14 days 10.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg California Ale White Labs 0001

Additions
Amount Name Time Stage
1.00 tsp Irish Moss 15 mins Boil

 

[Pommy]

hmm.. looks pretty good, what are hoping to get from the brown sugar though? I would also expect that with that much crystal the beer will end up quite sweet, I dont know if that was what your aiming for?

 

[cuttsjp]

Actually, because the brown sugar is a simple sugar [with a few "impurities"], it will leave the beer drier than before. Given the style, and the Crystal malt to balance, I think it'll be quite good. The brown sugar will add some interesting flavor to the recipe. Hop schedule looks great.

 

[Fastjake1234]

hmm.. looks pretty good, what are hoping to get from the brown sugar though? I would also expect that with that much crystal the beer will end up quite sweet, I dont know if that was what your aiming for?

Idk know really about the brown sugar thought it would give it a little color and more abv
What would u use instead of crystal to keep the color and abv
Also I'm shooting for a little chocolate ipa

 

[Pommy]

if it were me I would probably drop the brown sugar and cut the crystal back a touch. Using a bit less, of a darker coloured crystal will keep the colour the same and may work better with the chocolate malt. Have a look at these comparisons if you consider changing crystal type. https://www.homebrewtalk.com/wiki/index.php/Crystal_malt#10L
Then you could up the abv by increasing the DME. Brown sugar has a flavour that I find to be strange (judging bt my early recipes) and should only be used if its purpose if clear. Just my 2c on brown sugar.

 

[Fastjake1234]

Thanks pommy for the feed back