BIAB SMaSH IPA critique

[fguenther]

Looking for some critique on this recipe design...realizing it is a smash and not much to criticize.

12.75 lbs crisp Maris otter
1.0 oz citra 60mins
.75 oz citra 10 mins
.25 oz citra 5 mins
1.0 oz citra 0 mins

1 tsp Irish Moss 10 mins

Mash at 151 degrees 60 mins
Mash out 168 10 mins with 7 min rise

Wyeast American Ale

 

[Gavin C]

Looking for some critique on this recipe design...realizing it is a smash and not much to criticize.

12.75 lbs crisp Maris otter
1.0 oz citra 60mins
.75 oz citra 10 mins
.25 oz citra 5 mins
1.0 oz citra 0 mins

1 tsp Irish Moss 10 mins

Mash at 151 degrees 60 mins
Mash out 168 10 mins with 7 min rise

Wyeast American Ale

Your recipe as it stands won't result in an IPA. A minimally hopped malty APA will. Nothing wrong with that but if it's an IPA you want changes are needed.

Here is my last IPA' s hop bill for comparison. A single malt and 14lbs of Vienna Malt for OG 1.071

Hops for a 5.5 gallon batch of IPA


In short. You do not have enough hops in play.

 

[fguenther]

What is your IBU estimated at? I'm not trying to make an aggressively hop forward beer. I'm around 60 IBU and I feel like that is ok in my book. Some of my favorite IPAs are around 55-65 range... I'm still deciding on dry hopping around 4 oz of Citra to get more aroma.

 

[Gavin C]

What is your IBU estimated at? I'm not trying to make an aggressively hop forward beer. I'm around 60 IBU and I feel like that is ok in my book. Some of my favorite IPAs are around 55-65 range... I'm still deciding on dry hopping around 4 oz of Citra to get more aroma.

The numbers in the software are 100+ IBU but I'm not achieving those levels of isomerization. The whirlpool addition's IBU's are anyone's guess. Lots of conflicting data and opinions out there.

I did a similar IPA recently with 100% MO and an OG of 1.066

Hop Bill for 100% MO IPA


It scored over 40 points in a recent comp. More citra in that hop bill but the total hops was 13oz . Nothing aggressive IMO, just a regular Amercian IPA.

You certainly need some dry hopping in an IPA. A must if you ask me. I add some in the fermentor and the keg till it kicks.

To each their own of course. Do it howsoever you please. Just providing some critique as per your thread request.

 

[fguenther]

You certainly need some dry hopping in an IPA. A must if you ask me. I add some in the fermentor and the keg till it kicks.

I'm leaning towards dry-hopping. In your opinion, most bang for your buck, fermentor or keg? The second dry hop is in keg.

Here is my update: