So I'm working on developing a house IPA that is flavorful and very drinkable. Moderate to low ABV, with a citrusy hop characteristic that isn't going to remove the enamel from anyone's teeth. I just want a refreshing drinkable beer that's great on a hot day.
The last one I brewed ended up being a little on the sweet side, so I reduced the fermentables and upped the IBU's a little.
Side note: if anyone is on the "simcoe tastes like cat piss" team, this IPA won't be for you. My fiance and I love simcoe hops so those are definitely staying
Here's my recipe:
BIAB 90 minute full volume mash a 152F
Room temp mash pH at 5.3 as calculated by Bru'n water and measured 20 minutes into the mash.
I use RO water and build up my mineral profiles according to the style.
OG 1.052
FG 1.010
ABV 5.5%
SRM 4
IBU 41 (tinseth)
Grains
6 lb 2-row
2 lb white wheat
1.5 lb Vienna
Hop Schedule
0.5 oz Columbus @ 60 min
2 oz Centennial @ 5 min
2 oz Simcoe @ 0 min (whirlpool/steep 30 mins before chilling)
2 oz Simcoe dry hop for 7 days
2 oz Centennial dry hop for 7 days
Yeast
WY1056 in a 1.5 L stir-plate starter
Any critiques would be appreciated, especially on the hop schedule. I'm going for big aroma, citrusy and a little piney, with less intense bitterness.
UPDATED TO ACCOUNT FOR iijakii, yooper, jayhem, m00ps, BigMac, atom, and agrazela's comments
The last one I brewed ended up being a little on the sweet side, so I reduced the fermentables and upped the IBU's a little.
Side note: if anyone is on the "simcoe tastes like cat piss" team, this IPA won't be for you. My fiance and I love simcoe hops so those are definitely staying
Here's my recipe:
BIAB 90 minute full volume mash a 152F
Room temp mash pH at 5.3 as calculated by Bru'n water and measured 20 minutes into the mash.
I use RO water and build up my mineral profiles according to the style.
OG 1.052
FG 1.010
ABV 5.5%
SRM 4
IBU 41 (tinseth)
Grains
6 lb 2-row
2 lb white wheat
1.5 lb Vienna
Hop Schedule
0.5 oz Columbus @ 60 min
2 oz Centennial @ 5 min
2 oz Simcoe @ 0 min (whirlpool/steep 30 mins before chilling)
2 oz Simcoe dry hop for 7 days
2 oz Centennial dry hop for 7 days
Yeast
WY1056 in a 1.5 L stir-plate starter
Any critiques would be appreciated, especially on the hop schedule. I'm going for big aroma, citrusy and a little piney, with less intense bitterness.
UPDATED TO ACCOUNT FOR iijakii, yooper, jayhem, m00ps, BigMac, atom, and agrazela's comments