Any input for my Citra & Galaxy IPA recipe

[Arska]

Hi.
Any feedback, advices or comments for my recipe.
Im aming at huge tropical fruit flavors, but no harsh, or vegetal flavors that have been in my recent IPA:s.

Batch size: 10l/2,64 gallons, pre boil volume: 4,5 gallons.
OG 1.062, FG 1.013

Grains:
79% Pale Ale malt
6,5% Münich malt
6,5% Wheat malt
5% Table Sugar
3% Cara60l

Mash Schedule: 1,5h at 66c/151F, mashout and BatchSparging 74c/165F.
Waterprofile: (adjusted levels) Ca: 110, Mg: 15, Na: 25, SO4: 290, Cl: 31, HCO3: 43,5. If I need, I'll use lactic acid for the ph also.

Boil: 60min

Hops:

FWH: 5gm/0,18oz Citra 18ibu
60min 5gm/0,18oz Magnum 18ibu
30min 10gm/0,35oz Simcoe 25ibu
15min 10gm/0,35oz Simcoe 17ibu
15min 20gm/0,7oz Citra 30ibu
5min 15gm/0,53oz Galaxy 10ibu
0min 20gm/0,7oz Galaxy
0min 20gm/0,7oz Citra
0min 5min 15gm/0,53oz Simcoe

Dryhops (two stages):

7 days: 8gm/0,28oz Galaxy + 6gm/0,21oz Citra.
4 days: 8gm/0,28oz Galaxy + 8gm/0,28oz Citra

Irish Moss: 15min 0,1tsp.
Yeast: Wlp060 American Yeast Blend.

So any thoughts?

 

[Xpertskir]

I'd ditch the FWH, and increase the 60 min magnum to compensate for IBU's Citra when used early in the boil can add some harsh bitterness.

Id also up the dry hop to a total of 85-112 grams, split up however you'd like.

As for the water profile...if you are trying to avoid harshness I'd pick a profile with the sulfates in the low 100's. The "pale ale" water profile will definitely bring out the bitterness.

 

[aeviaanah]

i'd ditch the fwh, and increase the 60 min magnum to compensate for ibu's citra when used early in the boil can add some harsh bitterness.

Id also up the dry hop to a total of 85-112 grams, split up however you'd like.

As for the water profile...if you are trying to avoid harshness i'd pick a profile with the sulfates in the low 100's. The "pale ale" water profile will definitely bring out the bitterness.

+1

 

[Arska]

I'd ditch the FWH, and increase the 60 min magnum to compensate for IBU's Citra when used early in the boil can add some harsh bitterness.

Id also up the dry hop to a total of 85-112 grams, split up however you'd like.

As for the water profile...if you are trying to avoid harshness I'd pick a profile with the sulfates in the low 100's. The "pale ale" water profile will definitely bring out the bitterness.

Ok, 85-112gm of dry hops? Are You sure? That sounds like a wayyy too much, thats over 8gm per liter.

 

[Xpertskir]

Just realized that's a 2.5 gallon batch. Thats my typical dosage for a ~5 gallon batch.


You could maybe even back down your boil hop additions for a 2.5 gallon batch at that gravity. I would still up the dry hop, just not as much as originally suggested

 

[Arska]

Yep, 2,5 gallons (another stovetop brewer..)
I took 2-3gm away per hop addition and the fwh and added a bit more magnum. For the dryhops, it's now something like 4gm/l.