Thoughts/Suggestions on Recipe

[Trox]

Planning on brewing this up this weekend, and just wanted to see what those with a lot more experience in brewing than me thought of it:

Type: Extract Date: 11/1/2013
Batch Size (fermenter): 5.00 gal
Boil Size: 4.00 gal
Equipment: 6 gal pot 4 gal boil
Boil Time: 60 min
End of Boil Volume 3.71 gal
Final Bottling Volume: 4.60 gal
Fermentation: Ale, Two Stage

Ingredients

Ingredients
Amt Name Type # %/IBU
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 15.8 %
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 2 63.2 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 3 31.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 6.6 IBUs

1 lbs Extra Light Dry Extract [Boil for 15 min](3.0 SRM) Dry Extract 5 10.5 %
1.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 6 15.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 3.3 IBUs
0.50 oz Chinook [13.00 %] - Boil 15.0 min Hop 8 7.8 IBUs
1 lbs Cane (Beet) Sugar [Boil for 15 min](0.0 SRM) Sugar 9 10.5 %
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 10 -

1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 13 -

1.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 16 0.0 IBUs

Beer Profile
Est Original Gravity: 1.072 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 75.2 IBUs
Est Color: 13.8 SRM

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F


The majority of the recipe is an extract Ranger clone I came across and then plugged into Beersmith and played around with.

 

[chickypad]

I love that hop combo. I'd probably turn the 2 oz 15 min addition into 1 oz at 15 and 5 min, but kind of splitting hairs there. Too much crystal for me but maybe that's what they use for Ranger, and there is a fair amount of sugar to dry it out I guess. I know some of the Celebration clones out there also list a lot of crystal but I personally hesitate to go over about 5-6% or .5-.75 lb in an IPA.

 

[Trox]

I had it set up with .5 oz simcoe and .5 oz cascade going in at the 5 min mark, but decided to try it at the 15 min this time; if it turns out good then next time I'll go back to adding some in at 5 min to see what happens.

If I remember correctly the original recipe called for around 1-2 lbs crystal 120L, and 2 lbs cane sugar, but according to beersmith that made it extremely dark so after playing with it some I went with the 60L which makes it more of a dark amber. I had also scaled back the sugar to only 1 lb dince 2 lbs had the ratings off way over that which is considered norm for an IPA and 1 lb puts back into the high side of the scale.

 

[chickypad]

1-2 lbs of 120 sounds way too much and not Ranger-like. I actually just found the BYO issue with the article on New Belgium and the recipes, it lists 3 oz of C-120 and that's it for crystal malt. Lots of sugar like you mentioned. You've got a lot more DME giving a higher OG/FG (they list 1.059/1.009). Sounds like you're not necessarily going for a clone, though. Either way, I'd really consider dropping the total crystal percentage especially with an extract beer.

 

[Trox]

Thanks for the advice; why I posted it here to get teh thougths fo those who have brewed more than me. Don't plan on brewing until Sunday so have plenty of time to research what changing things around will affect in the final product.

And if I do reduce the amount of crystal malt that will just get me started for my next batch.