brewing this recipe I made up what ya think

[hotammo]

7 lb.- pale lme- 15 min
.75lb- honey malt - steep
.5lb - crystal 20 - steep
.5lb - carafoam - steep
1oz chinook- 60 min
1oz cascade-15 min
1oz cascade- flame out
.5oz- sweet orange peel- 15 min
gypsum
irish moss
1056 yeast


What do you think

 

[kenb]

7 lb.- pale lme- 15 min
.75lb- honey malt - steep
.5lb - crystal 20 - steep
.5lb - carafoam - steep
1oz chinook- 60 min
1oz cascade-15 min
1oz cascade- flame out
.5oz- sweet orange peel- 15 min
gypsum
irish moss
1056 yeast


What do you think

Looks fine. Is this an easy drinking APA?
If you are going for an IPA..i would double the 15 minute hops addition, triple the flameout addition, and dry hop at least 2 oz in the secondary....

 

[Iordz]

Why use orange peel?

 

[Beerrific]

Sounds like a pretty good APA. Why the gypsum? Do you know you need this to your water?

 

[hotammo]

my water is very soft. I thought adding the gypsum at the start would help the irish moss at the end.

Sweet orange peel- I was wanting something interesting in the nose as well as the grapefruit from the cascades.

 

[Beerrific]

I would not add they gypsum unless you know that your water is very lacking and needs it, I may be wrong but I don't think it will effect the irish moss.

I think the orange peel will be interesting and should go well with the citrus from the cascade.

 

[doubleb]

my water is very soft. I thought adding the gypsum at the start would help the irish moss at the end.

Sweet orange peel- I was wanting something interesting in the nose as well as the grapefruit from the cascades.

When you add extracts to your brew you are also adding the mineral contents of the original mash water. I second not adding the gypsum till you know whats in your wort.

 

[hotammo]

no gypsum then

 

[malkore]

When you add extracts to your brew you are also adding the mineral contents of the original mash water. I second not adding the gypsum till you know whats in your wort.

agreed. from all I've read, water chemistry is mostly a concern once you start mashing grains, as the pH and alkalinity (bicarbonates and all that jazz) can have a real impact on how certain grains convert their sugars.

also pH coupled with high temps is what can cause tannin extraction in grains.

if you can get a local water report, Palmer's book has a decent section on understanding the report and the effects on your beers. more often than not, you don't even have to mess with it unless you're going for a 100% pure, true to style beer, such as a a competition entry brew.