1st IPA - Extract

[samie85]

Okay let me know if this IPA recipe is alright. I'm not sure about the flaked barley or the yeast so fire away...

6 lbs. Northern Brewer Gold Malt Liquid Extract Syrup
2 lbs. American Crystal 40L
1 lb Flaked Barley

1 oz. Northern Brewer 60 min
1 oz. Cascade ea. @ 15, 10, and 5 min.

Safale S-33 Dry yeast

I plugged it into beer calculus and it's saying it should be around 59 IBU and a starting gravity of 1.058. My intention with the flaked barley was to contribute a smooth mouthfeel.

 

[DavidSteel]

2 lbs of crystal? Woah. You should tone that down to 12oz or so. I'd only use 8oz flaked barley as well. I'd probably add a lb of Munich or maybe a lb or two of Vienna. Should be good and delicious then. I'd also probably recommend DME instead of LME, but that's a personal preference.

 

[DavidSteel]

Maybe take a pinch of each of the cascade additions and put it in a flame-out addition. That, or maybe remove the 10 minute addition and change it to a 0 minute flame-out. You could also consider dry-hopping with an extra oz or so. That, or take a pinch from each addition and keep it for dry-hopping. Just some thoughts.

 

[samie85]

Maybe take a pinch of each of the cascade additions and put it in a flame-out addition. That, or maybe remove the 10 minute addition and change it to a 0 minute flame-out. You could also consider dry-hopping with an extra oz or so. That, or take a pinch from each addition and keep it for dry-hopping. Just some thoughts.

Yeah, I was thinking about changing up the hop schedule a little and doing a flame-out addition. I just dry-hopped an amber I brewed, so I just wanted to keep it simpler this time. I'll think about it though.

 

[samie85]

2 lbs of crystal? Woah. You should tone that down to 12oz or so. I'd only use 8oz flaked barley as well. I'd probably add a lb of Munich or maybe a lb or two of Vienna. Should be good and delicious then. I'd also probably recommend DME instead of LME, but that's a personal preference.

Yeah, I'm still a bit of a newbie when it comes to recipe formulation. Why do you think 2lbs. of Caramel 40 is too much? I'm just curious to know for my continued beer knowledge. I was trying to keep everything in units of even lbs. mostly I order my ingredients online and I haven't purchased a scale to weigh out ingredients yet.

 

[DavidSteel]

Yeah, I'm still a bit of a newbie when it comes to recipe formulation. Why do you think 2lbs. of Caramel 40 is too much? I'm just curious to know for my continued beer knowledge. I was trying to keep everything in units of even lbs. mostly I order my ingredients online and I haven't purchased a scale to weigh out ingredients yet.

You can buy ingredients by weight. In fact, I think that's the only way you can buy them. http://www.brewmasterswarehouse.com/ is my favorite place to go to for recipes besides my LHBS. They weigh it for you and everything (mash it too if you want), so you don't need to worry about a scale. 2 lbs caramel just seems like too much; I can't give the best explanation, but I'm sure others could give you a good answer. If you want to stick with weight by lbs, I'd just make it a pound of 40 and either a pound of Munich or two pounds of Vienna to go with it.

 

[samie85]

You can buy ingredients by weight. In fact, I think that's the only way you can buy them. http://www.brewmasterswarehouse.com/ is my favorite place to go to for recipes besides my LHBS. They weigh it for you and everything (mash it too if you want), so you don't need to worry about a scale. 2 lbs caramel just seems like too much; I can't give the best explanation, but I'm sure others could give you a good answer. If you want to stick with weight by lbs, I'd just make it a pound of 40 and either a pound of Munich or two pounds of Vienna to go with it.

Yeah, I was trying to stick with Northern Brewer as their Liquid Malt Extract is cheap as hell, and their hops are pretty reasonable as well(the malt extract comes in 6 lb. or 3.15 lb increments). I'm trying to go with one company to avoid getting hit with multiple shipping charges too.

 

[Pappers_]

I too would do 1 lb of the crystal malt. I would not, though, add Munich or Vienna to your steeping grains. If you were doing a partial mash, I would consider it, but not as a steeping grain.

I like your hop schedule.

Your yeast selection is interesting, though. I've never used the s-33 so am not speaking from personal experience. My understandng is that this strain imparts Belgian characteristics, like a White Labs 400. If that understanding is correct, I would consider another yeast, unless you are looking to brew a Belgian-style beer.

For an IPA, a more standard choice would be US-04 for an english style IPA or US-05 for an american style.

Cheers!

 

[maida7]

I would add more malt extract and cut the crystal down some.

Like 9 lbs of LME & 1.5 lbs of crystal 40

Also a full lb of flaked barley sounds like a lot. I'd go with just a tiny bit like .25 lb.

And use the US-05 yeast or WLP001 or Wyeast 1056.

 

[david_42]

I' cut the C40L to 8 oz (just approximate by splitting a pound into two piles) and ditch the flaked barley. 2 lbs of C40L would make the beer too sweet and flaked barley has to be mashed.

Since this is closest to an APA, US-05 is a better choice of yeast.

 

[samie85]

I too would do 1 lb of the crystal malt. I would not, though, add Munich or Vienna to your steeping grains. If you were doing a partial mash, I would consider it, but not as a steeping grain.

I like your hop schedule.

Your yeast selection is interesting, though. I've never used the s-33 so am not speaking from personal experience. My understandng is that this strain imparts Belgian characteristics, like a White Labs 400. If that understanding is correct, I would consider another yeast, unless you are looking to brew a Belgian-style beer.

For an IPA, a more standard choice would be US-04 for an english style IPA or US-05 for an american style.

Cheers!

Yeah, I realized this after looking at a different website for the yeast. The first website just said that it had a medium to high flocculation and could be used for ales. So I figured "why not". I am just going to use US-05 now.

 

[DavidSteel]

I too would do 1 lb of the crystal malt. I would not, though, add Munich or Vienna to your steeping grains. If you were doing a partial mash, I would consider it, but not as a steeping grain.

I like your hop schedule.

Your yeast selection is interesting, though. I've never used the s-33 so am not speaking from personal experience. My understandng is that this strain imparts Belgian characteristics, like a White Labs 400. If that understanding is correct, I would consider another yeast, unless you are looking to brew a Belgian-style beer.

For an IPA, a more standard choice would be US-04 for an english style IPA or US-05 for an american style.

Cheers!

Haha, yeah sorry, I was thinking of more of a partial mash than extract. They seem practically the same to me, but then again- I've never done an extract batch (only partial mash)