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Critique my IPA

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BrooZer

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What do you all think, this is my first shot at a recipe so please feel free to be brutally honest!!


LBs OZs Malt or Fermentable
+ 7 - + 4 - Light Dry Malt Extract edit cancel
+ 0 - + 8 - Crystal 60L edit cancel
+ 0 - + 4 - American Two-row Toasted edit cancel
+ 0 - + 1 - Roasted Barley edit cancel

ozs variety form a.a. time
1.0 Chinook pellet 12.0 60
0.5 Fuggles pellet 5.1 15
0.5 Cascade pellet 6.6 15
0.5 Fuggles pellet 5.1 0-5
0.5 Cascade pellet 6.6 0-5

54.8 IBU
 

Professor Frink

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Looks good, but I would drop the roasted barley. 54 IBUs is on the low end of IPAs also, I would add a 45 min or 30 min hop addition. Maybe 1 oz. cascade at 30 min. What yeast are you using?
 
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BrooZer

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Professor Frink said:
Looks good, but I would drop the roasted barley. 54 IBUs is on the low end of IPAs also, I would add a 45 min or 30 min hop addition. Maybe 1 oz. cascade at 30 min. What yeast are you using?
I was thinking white labs california ale yeast.

Should I double my bittering?
 

Soulive

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BrooZer said:
I was thinking white labs california ale yeast.

Should I double my bittering?
Use more attenuative yeast, like Nottingham. It'll help get rid of some of that extract sweetness...
 

Professor Frink

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I would up my bittering, you can add more chinook if you want. I like to have a 45 or 30 minute addition in my IPAs. Personally, I think the Cali Ale is fine, but Nottingham works wells also.
 

Kai

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I wouldn't double your bittering, but maybe 1.5 oz Chinook, or as Prof. Frink suggested, add another oz. somewhere for flavour to push it maybe to around 65-70IBU. 54 is well within the style, though. I agree that the roasted barley is out place. The toasted two-row, I understand, is something like biscuit malt, which I don't believe has to be mashed, but please someone correct me if I'm wrong.

Cali Ale Yeast, WLP001, has the same source as US-05, so were I to go dry I'd go that route rather than Nottingham. Although I also just have something of a personal aversion to Nottingham from bad experiences.
 
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BrooZer

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Soulive said:
Use more attenuative yeast, like Nottingham. It'll help get rid of some of that extract sweetness...
Nottingham Dry?
 
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