Belma Citrus IPA Help

[austintxeric]

Hoping to get some suggestions on below...might have more traffic in here

I am attempting to try my hand at creating an IPA recipe to utilize some of my Belma hops that I picked up this year in addition to some of my Centennial I have in stock. I really enjoy balanced IPAs that lean towards the Citrus flavor profile. I also like there to be a balanced malt backbone with a touch of sweetness being ok. I have Centennial, Belma, Chinook, and Warrior in my inventory but I wasn't sure how they would all play with the new Belma hops. How does this look for a first stab? I plan on mashing at 154 to not dry it out completely. In addition I have added some Cara-Pils for some head retention/body. The acid malt is there because I plan on brewing with RO water and adjusting my water profile following the Basic Water Chemistry primer. I plan on deciding between US-04, 05, or the new BRY-97 dry yeasts.

Recipe: Belma Citrus IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.05 gal
Estimated OG: 1.066 SG
Estimated Color: 8.1 SRM
Estimated IBU: 56.5 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 80.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.8 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 3.8 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 3.8 %
5.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.4 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.9 %
1.00 oz Belma [11.30 %] - First Wort 20.0 min Hop 7 22.8 IBUs
0.75 oz Belma [11.30 %] - Boil 15.0 min Hop 8 12.8 IBUs
0.75 oz Centennial [10.00 %] - Boil 15.0 min Hop 9 11.3 IBUs
0.75 oz Belma [11.30 %] - Boil 5.0 min Hop 10 5.1 IBUs
0.75 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
1.00 oz Belma [11.30 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

 

[jabergess]

I'm disappointed no one commented on this post. I'm curious how it turned out? Also, can you go into more detail what you ended up with for water chemistry? What you wanted to make here seems to perfectly describe the IPA flavor I'm looking for and I suspect that water chemistry plays as much as a role as the hops and timing of them.