3 Region IPA FIRST ATTEMPT

[elkhornbrewing]

Ingredients:
9.5LB Pale Malt (2 row)
6LB Pale Male Maris Otter
1LB caramel/crystal malt 120L
1.6 oz chinook - 60min
1 oz amarillo - 30min
2 oz cascade - 15 min
4 oz oak chips added to the secondary for 7 days


This is my first attempt at building a recipe from scratch i used beer smith and all signs are in their green range but i thought i would post here and get some advise on the ingredients that i plan using before i brew a beer with no knowledge really of building recipes. Any help would be great thanks.

 

[PantherCity]

I don't think you are going to like the flavor that 1 lb of c-120 is going to give you. I would change that to c-40 or c-60 and think about lowering the amount to 1/2 or 3/4 lb.

Have you used oak chips before? 4oz is alot of oak chips. Chips and cubes are very different.

I would also move the flavor and aroma additiona all to the last 15-20 min. Maybe try:
1oz @ 15
1oz @ 5
1oz @ flame out.
(or more)

IPA with no dry hop?

1.087 and no starter? Not a good plan. You could use 2 packs of dry US-05 for the same $ if you can't make a starter. I recommend a starter; a gallon glass jug can be easily had.(and full of tasty apple juice)

If you like high gravity beers I recommend picking up a stir-plate and flask.

 

[jgourd]

For a 1.087 beer, I'd sure make a yeast starter. If not, then throw in two packs of 1056. The C-120 will give you interesting raisin notes that will blend well with the oak; I approve. Have you thought about dry hopping this one?

 

[Pappers_]

This is in the 'imperial' category, big beer, high og, high alcohol, high ibu. Which is great, if you're aiming to brew an imperial ipa.

I agree about the dry hopping, although I'm not sure about how that would work with the oaking.

A gentle forum suggestion - usually, the recipe database is for tried-and-true recipes you've developed. New recipes or questions about recipes you are developing can be posted in the 'recipe and ingredients' subforum.

 

[elkhornbrewing]

First off i want to say thanks for all the replies so far. Pappers let me start by saying I that i in no way meant to put this in here thinking it was a great recipe i didn't know about posting in the other thread first i was more just looking for sound advise. On that note i am getting some great addivse. I have read a little more in to dry hopping now and i am wondering if that would work as i would like to add the oak to my secondary and the best i can tell that is also the time you would add your hops.

As for changing the c-120 down my thoughts on using the 120 was only to get the deep color when i get home tonight i will drop it down to 3/4 pound of c-60 and see what that does to my color. I am also going to play around with lowering the og or going with to packs of yeast. Could i use to packs of the wyeast being liquid i have found in other batches that liquid yeast seems to react faster then dry yeast? As for the hop additions i like the idea of pushing them back as to get more use out of them. Again thanks for any and all help and hopefully i will be brewing this soon

 

[Pappers_]

First off i want to say thanks for all the replies so far. Pappers let me start by saying I that i in no way meant to put this in here thinking it was a great recipe i didn't know about posting in the other thread first i was more just looking for sound advise. . . .

It can be confusing to have both recipe sections, the database and the forum, and didn't think you knew about it.

Two packets of Wyeast should do the job fine. If you'd prefer to use dry yeast, though, its not usually slower or inferior to the liquid yeasts, especially if you rehydrate it before pitching.

Good luck!