Critique request for a 1st recipe development

[hybrid3y3]

So... i've recently done my first all grain, and 3 extract clones. Been talking to SWIMBO and have come up with the notion that I would rather like to make an all grain Coriander (Cilantro) and Mango IIPA (I know adding the coriander and mango makes it technically not an IIPA... but brollocks to it! =) ).

So, looking at my cupboard stock of hops and speciality grains from my last 4 brews this is what i'm thinking:

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 21.67 L
Estimated OG: 1.090 SG
Estimated Color: 22.4 EBC
Estimated IBU: 84.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt, Maris Otter (4.5 EBC) Grain 90.32 %
0.50 kg Caramunch (90.0 EBC) Grain 6.45 %
0.25 kg Melanoiden Malt (39.4 EBC) Grain 3.23 %
15.00 gm Simcoe [12.90 %] (60 min) Hops 18.1 IBU
15.00 gm Hallertauer Northern Brewer [9.26 %] (60 Hops 13.0 IBU
15.00 gm Hallertauer Northern Brewer [9.26 %] (45 Hops 12.0 IBU
15.00 gm Simcoe [13.00 %] (45 min) Hops 16.8 IBU
15.00 gm Hallertauer Northern Brewer [9.26 %] (30 Hops 10.0 IBU
15.00 gm Simcoe [13.00 %] (30 min) Hops 14.1 IBU
10.00 gm Coriander Seed (Boil 5.0 min) Misc
850.00 gm Mango Pulp (tinned) (Boil 30.0 min) Misc

Will probably use an WLP001 American ale yeast, so i guess the $20 question is... will this work or is it just madness?

 

[dcp27]

I'd change up your hop schedule, you have all bittering adds and no flavor/aroma adds. Bump up your 60min adds a little and move those 45min adds to 10-20mins and the 30min adds to flameout. I'd add in a dry hop as well, unless all you wanted for aroma was mango/coriander

 

[hybrid3y3]

Ok, so after a little hop research i'm going to drop the northern brewer in favour of Cascade as the flowery spicy citrus notes might better offset the sweetness of the mango and the coriander will probably add bitterness anyways. I'm also thinking of adding the coriander and mango as a tea after the boil.

So revised i'm thinking:

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 21.67 L
Estimated OG: 1.090 SG
Estimated Color: 22.4 EBC
Estimated IBU: 90.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt, Maris Otter (4.5 EBC) Grain 90.32 %
0.50 kg Caramunch (90.0 EBC) Grain 6.45 %
0.25 kg Melanoiden Malt (39.4 EBC) Grain 3.23 %

Hop Schedule:
--------------

35.00 gm Simcoe [12.90 %] (60 min) Hops 38.1 IBU
50.00 gm Cascade [7.60 %] (60 min) Hops 32.1 IBU
20.00 gm Simcoe [13.00 %] (20 min) Hops 13.3 IBU
30.00 gm Cascade [7.60 %] (10 min) Hops 7.0 IBU
20.00 gm Cascade [7.60 %] (Dry Hop 10 days) Hops -

Coriander and Mango Addition:
-----------------------------

10.00 gm Coriander Seed (Boil 5.0 min) Misc
850.00 gm Mango Pulp (tinned) (Boil 30.0 min) Misc

Roast coriander seed for 2 mins in a dry pan, allow to cool then crush with mortar and pestle.

Add 1.5L water to a pan and bring to boil, add 850g tin of Mango Pulp to water and boil for 30 mins. After 15 minutes add crushed roasted coriander seed. Allow to cool then add to primary with cooled wort.

Notes:
-------

The idea in my head for this beer is to have a strong, balanced IIPA style beer that would work well with spicy indian food. My aim would be to achieve a balance between the hops, mango and coriander. I'm thinking of roasting the coriander seed to see if the addition can be more of a spicy note than a wit style refreshing note.

So... any advice?