Critique my first ipa

[cmeb22]

Abv - 6.6
Og - 1.067
FG - 1.017
Extraxt
5 gallons
Srm - 7.8
Ibu - 68.8

1.25 lb vienna
.75 lb crystal 15
1.5 lb pale 2 row
9.5 lb golden light lme

Steep grains for 30 mins at 68 degrees celcius

Add to boil kettle, bring to boil and add extract.

Hop additions:
-2 Oz Simcoe 60 mins
- 1 Oz centennial 30 mins
- 1 Oz cascade 30 mins
- 1 Oz centennial 15 mins
- 1 Oz cascade 15 mins
- 1 Oz Citra 1 mins flame out

Dry hop in secondary with
- 1 Oz centennial
- 1 Oz cascade
- .25 Oz Simcoe

Any advice would be great. Going for a very light coloured ipa.

 

[Pie_Man]

Looks pretty good. One thing to note, with the two row and vienna malts you are essentially doing a partial mash as those grains have starches that need to convert to sugars. In process, steeping and mashing is very similar. You may want to review the PM/all grain forum and read through the stickies so you are comfortable with your process.

 

[Coff]

IMO, youre wasting your time with the 30 minute addition, and probably the 15 minute additions to. I would just push them all back to 5 min and flameout.

 

[cmeb22]

Looks pretty good. One thing to note, with the two row and vienna malts you are essentially doing a partial mash as those grains have starches that need to convert to sugars. In process, steeping and mashing is very similar. You may want to review the PM/all grain forum and read through the stickies so you are comfortable with your process.

What the difference between partial mash and steeping? Duration?

 

[cmeb22]

IMO, youre wasting your time with the 30 minute addition, and probably the 15 minute additions to. I would just push them all back to 5 min and flameout.

Thanks for the opinion. Out of curiosity, what would this do for my.beer?

 

[TheMilkMan]

What the difference between partial mash and steeping? Duration?

Steeping only works for grains that have already had their starches converted into sugars(caramel malts, crystal, roasted malts...etc). When you steep you are essentially dissolving the already converted sugars from the grain into your water solution. Mashing is the process of converting starches in grain to sugars(base malts), you need to do this at a certain temperature range to activate the enzymes that when activated convert starches to sugars.

In other words, some of your grains in your grain bill are pre-converted starch and you can't steep them for sugars, the vienna and pale 2 row for example. You need to have them sit at a mash temperature for an hour or so to get the starch to sugar conversion.

 

[Upthewazzu]

I don't have Beersmith in front of me to plug in those ingredients, so I'm mostly shooting from the hip here. That said, using 2oz of Simcoe at 60 seems like a waste when you could use 1oz Magnum and get roughly the same (or better) results. As others have said, probably get rid of the 30min additions and move them to < 5mins.

 

[TheMilkMan]

Thanks for the opinion. Out of curiosity, what would this do for my.beer?

Some brewers prefer to add their flavor/aroma hops at the latest possible time to their boil. This imparts the same flavor/aroma that you get when you hold the fresh hops straight up to your nose. If that's what you want, then do that.

The information that is missing here is that when you boil flavor/aroma hop oils for longer you get different flavors/aromas than you smell when you smell the same fresh pre-boiled hop. Check this out:

https://www.homebrewtalk.com/wiki/index.php/Hop_chemistry

Humulene, Myrcene and Caryophyllene are flavor/aroma oils in a hop, when you boil them for longer, they give different flavors and aromas. Your 30 minute hops will give some bitterness, and some interesting, probably unintended flavors, different flavors and aromas than if you were to add them at flame out.

The hop schedule in your recipe is fine. The grain bill though needs to have the pre-converted starch grains removed since you aren't mashing.