Recipe Critique

[Hoppylikerabbits]

So I'm wanting to make an Imperial IPA this weekend and put a Belgium twist like Stone did with their "Cali-Belgique IPA." With all said here are my thoughts. Let me know what you guys think of this recipe..

Recipe: Van De Velde Imperial IPA
Brewer:
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Yeast: WLP500 Trappist Ale Yeast
ABV: 10.59% [with 76% attenuation]
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.30 gal
Estimated OG: 1.105 SG
Estimated Color: 11.89 SRM
Estimated IBU: 118.15 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
17 lb American 2 Row 87%
1 lb Munich Malt 5%
1.5 lb Crystal 40 8%

Total Grain 19.5lb

Hops Schedule

Simcoe 2oz @ 75 [14.1%] 69.46 IBU
Styrian Golding 1oz @ 60 [5.1%] 12.02 IBU
Centennial 1.5oz @ 20 [10.5%] 22.48 IBU
Styrian Golding 1oz @15 [5.1%] 5.96 IBU
Amarillo 1oz @ 10 [8.6%] 7.53 IBU
Hallertauer Trad. 2oz @ 1 [4.3%] .87 IBU
Simcoe 2oz Dry hop 1 week [14.1%]

Mash in @148 for 60 min
Mash out @ 168

 

[Schnitzengiggle]

Looks good, Munich is really tasty, you may want to up it a bit, but that is the only suggestion I would make, and that is based on my perception of the yumminess of Munich Malt.

Also, the Hallertauer additon will more than likely not be noticeable among all of the other stronghop varieties you have going on, so you may want to omit it, or replace it.

In my experience Hallertauer is a fairly delicate hop, and I think the centennial, amarillo and Simcoe will completely drown it out.

Cheers!

 

[Hoppylikerabbits]

Thank you! This is my first recipie BTW. Do you think i should push the Amarillo back to flame out then?

 

[Schnitzengiggle]

Yeah, that would be a nice aroma addition iff you want some citrus notes.

 

[Beer_Guy]

Since the Belgian Yeast will put off a unique aroma, I’d dry hop with the Hallertauer and let the aroma of the European hop accent the European yeast’s aroma.

Just my thinking on beer design.