cascade hops/ ipa question/critique

[basilchef]

I am formulating an all cascade brew. I have a pound to play with. I love intensely hopped beers. I have never brewed an all cascade beer before. Is there such thing as too much cascade? Here is what i was thinking:
5gals
11lbs American 2-row
.5 lbs c60
.5 lbs munich 10
.5 lbs carapils
.5 lbs melanoidin

All cascade hops
1oz fwh
2oz 20
2oz 15
2oz 10
2oz 5
2oz 1/f.o.
3oz dry hop 10days
Ibu-86
Srm-13
S-05/ 1056 or W1968/ s-04
Thanks for input.
The fwh will attribute less ibu's overall. I put it in as a 60 min addition.

 

[Glynn]

personally i would increase munich to 1 lb and change c 60 to c 10 but it looks fine

 

[markg388]

only critique i'd give is i think with all those hops, you might want some more base malt to balance it out and put it somewhere between the definition of ipa and iipa (my personal favorite gray area of beer categories) I'd recommend upping the 2-row to 12-13#.

 

[basilchef]

personally i would increase munich to 1 lb and change c 60 to c 10 but it looks fine

Thanks, why do you recommend those changes? What effect would the changes have?

 

[basilchef]

only critique i'd give is i think with all those hops, you might want some more base malt to balance it out and put it somewhere between the definition of ipa and iipa (my personal favorite gray area of beer categories) I'd recommend upping the 2-row to 12-13#.

I imagine i will up it when it comes time. Im a big fan of 7%

 

[Yooper]

I like it overall. I'm not a huge fan of that much melanoidin malt, and I'd rather see less melanoidin and more Munich malt, but it's ok like it is.

I make several different all-cascade beers, and I love them! So I like the hops schedule.

 

[Glynn]

only critique i'd give is i think with all those hops, you might want some more base malt to balance it out and put it somewhere between the definition of ipa and iipa (my personal favorite gray area of beer categories) I'd recommend upping the 2-row to 12-13#.

+1 or add a pound of dextrose and drop fwh by .5

 

[Glynn]

11 lbs Pale Malt (2-Row) Canadian Malting Co (2.0 SRM) Grain 1 78.6 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 3.6 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 3 3.6 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 3.6 %
8.0 oz Munich 10L (Briess) (10.0 SRM) Grain 5 3.6 %
0.50 oz Cascade pellet [6.20 %] - First Wort 60.0 min Hop 6 10.1 IBUs
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 7.1 %
2.00 oz Cascade pellet [6.20 %] - Boil 20.0 min Hop 8 22.2 IBUs
2.00 oz Cascade pellet [6.20 %] - Boil 15.0 min Hop 9 18.2 IBUs
2.00 oz Cascade pellet [6.20 %] - Boil 10.0 min Hop 10 13.3 IBUs
2.00 oz Cascade pellet [6.20 %] - Boil 5.0 min Hop 11 7.3 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
3.00 oz Cascade pellet [6.20 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs

Beer Profile

Est Original Gravity: 1.065
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 7.2 %
Bitterness: 71.0 IBUs Calories:
Est Color: 7.7 SRM

 

[basilchef]

Thanks. I think we are getting somewhere. Malt complexity is important, especially as the beer ages so any help there is greatly appreciated.

 

[basilchef]

11 lbs Pale Malt (2-Row) Canadian Malting Co (2.0 SRM) Grain 1 78.6 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 3.6 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 3 3.6 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 3.6 %
8.0 oz Munich 10L (Briess) (10.0 SRM) Grain 5 3.6 %
0.50 oz Cascade pellet [6.20 %] - First Wort 60.0 min Hop 6 10.1 IBUs
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 7.1 %
2.00 oz Cascade pellet [6.20 %] - Boil 20.0 min Hop 8 22.2 IBUs
2.00 oz Cascade pellet [6.20 %] - Boil 15.0 min Hop 9 18.2 IBUs
2.00 oz Cascade pellet [6.20 %] - Boil 10.0 min Hop 10 13.3 IBUs
2.00 oz Cascade pellet [6.20 %] - Boil 5.0 min Hop 11 7.3 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
3.00 oz Cascade pellet [6.20 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs

Beer Profile

Est Original Gravity: 1.065
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 7.2 %
Bitterness: 71.0 IBUs Calories:
Est Color: 7.7 SRM

Thanks for plugging that in for me!

 

[Yooper]

Thanks. I think we are getting somewhere. Malt complexity is important, especially as the beer ages so any help there is greatly appreciated.

Well, if you want a malt complexity, leave out the corn sugar and increase the Munich malt. (.5 pound of Munich is a why bother? amount. ) For malt complexity and flavor and depth, some more complex malts would be needed.

I'd probably do something more like this, if a malt backbone with complexity is what you're looking for:

11lbs American 2-row
3 pounds Munich malt
.5 lbs c60
.5 lbs carapils
.5 pound victory

Hopping as in the original

 

[basilchef]

Well, if you want a malt complexity, leave out the corn sugar and increase the Munich malt. (.5 pound of Munich is a why bother? amount. ) For malt complexity and flavor and depth, some more complex malts would be needed.

I'd probably do something more like this, if a malt backbone with complexity is what you're looking for:

11lbs American 2-row
3 pounds Munich malt
.5 lbs c60
.5 lbs carapils
.5 pound victory

Hopping as in the original

Nice. Never used victory malt. Can you drop some knowledge?

 

[Yooper]

Nice. Never used victory malt. Can you drop some knowledge?

Well, it's "toasty". Like toasted malt. I wouldn't use a ton of it in a hoppy beer, but you mentioned "complexity" and that's the first thing I thought of.

When you're thinking of a hoppy beer, the first thing to think of is if you want it light and crisp, or a bit malty with some residual sweetness, or with a strong maltbone and little sweetness.

It seems like we've gone back and forth, so I just wanted to try to give you an option for the "complex malt bill" without making it fussy or too sweet.

 

[basilchef]

Thanks again. My aim is to make a intensely hop forward beer that starts rich and dank. Then over time as the hop aroma and flavor fade, it can still stand on its "complex" malt backbone. Im finding it a task to have both. Again yooper you have been a great help.