Critique my IPA recipe, please!

[sturner924]

for my first all grain brew with my new beverage cooler MLT I'm thinking I'm going to use this recipe. any advice or criticism? I'm not sure of my brewhouse efficiency yet.

14 lbs. pale 2 row
10 oz crystal 2 row

2.5 oz cascade (60 min)
1 oz cascade (40 min)
1.5 oz cascade (25 min)
1 oz cascade (10 min)
1 oz saaz (3 min)
2.5 oz centennial (0 min)

WLP 007 dry english ale yeast

fermenting at about 70-73 degrees

I'm looking for it to be very hop heavy, dry, and crisp. but I'm afraid i might be going overboard with the hops, any suggestions?
also, what would be a good mash temp?

 

[Manzier]

Is the saaz a good idea? I'd sub that for something else. Apparently when you think your going overboard with hops is the first sign of a good IPA.


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[tektonjp]

Personally, 40 minute and 25 minute make no sense to me. That will all go into bittering. If you're looking for hop flavor and aroma, bittering hops for 60, then punch the rest in at 7 minutes and 0, and then dry hop too. That's how it's done!

 

[Bramstoker17]

I agree with the above post, no need for the 40 and 25 minute additions. 40 will just get you bittering, and 25 will get you bittering with some flavor. In my opinion, you'd be better served getting an ounce of a high alpha acid hop like Warrior to bitter with, then move the cascades from your 60, 40, and 25 minute additions to more late hop additions and a dry hop.

I'd also ditch the saaz. It's going to be overshadowed by the American hops here and won't really add anything. Malt and yeast choice look good. Good luck with the brew!

 

[Bramstoker17]

Oh I forgot to add, Fermenting WLP 007 at 70 to 73 degrees is going to give you some pretty Englishy esters. Are you able to ferment any cooler than that? 007 is a great yeast for IPAs, but it needs to be fermented in the 60's to keep it cleaner.