Critique this IPA Recipe

[goudaphunk]

Any thoughts and feedback are appreciated!

85% america 2 row
5% C60
10% wheat

POTENTIAL SAMPLE Hop Schedule:
1 oz. Columbus(60 minutes)
1 oz. Citra(30 minutes)
1 oz. Citra(10 minutes)
1 oz. Mosiac(5 minutes)
1 oz Mosiac and 1 oz. Citra at Flameout

DRY HOP:
2 oz. Citra
2 oz. Mosaic

60 minute boil at 152 degree..Will use Wyeast 1968

 

[thegreatmaibockaddict]

i would take the 5 oz from 30 min on and put them all in the mash. do an IBU calculation to balance out your iBUs to around 10/1 (1.060 OG = 60 IBU's of hops etc) (Mash hops do not count toward bittering!)

http://www.thegreatmaibockaddict.com/mash-hopping.shtml

If bottling, use the dry hops as a bottle hop and not wait....

info here on what to do

http://www.thegreatmaibockaddict.com/bottle-hopping.shtml

It works great without the wait

Remember, longer the boil, the greater the hop utilization. i always use a 90 minute boil....

 

[m00ps]

I'd only make a few tweaks:

- add or sub in 0.5-1.0 lb sugar to dry the body out more
- mash lower at 150, I usually do 148 cause I like my IPAs dry
- move the 30min addition to the end with the others and hopstand that s*&%

 

[goudaphunk]

I'd only make a few tweaks:

- add or sub in 0.5-1.0 lb sugar to dry the body out more
- mash lower at 150, I usually do 148 cause I like my IPAs dry
- move the 30min addition to the end with the others and hopstand that s*&%

regular corn sugar?

 

[goudaphunk]

regular corn sugar?

Here is an updated link to my recipe. I made some tweeks. Let me know. THanks!

http://www.brewersfriend.com/homebrew/recipe/view/243021/batch-1

 

[m00ps]

I usually use cane sugar since its cheaper than corn sugar and I can buy it at the store. I save corn sugar for priming since its supposedly the easiest sugar for yeast to digest. But any sugar works. I've used corn, cane, honey, maple syrup, candi sugars, molasses. But keep in mind that anythign that goes into the boil won't preserve much aromatic or taste so if I'm using something like honey, I add it to the primary instead

 

[Yooper]

Here is an updated link to my recipe. I made some tweeks. Let me know. THanks!

http://www.brewersfriend.com/homebrew/recipe/view/243021/batch-1

I like it!

 

[thegreatmaibockaddict]

If you do not have a refined palate, fine, go ahead and use sugar. But to a trained palate, the beer will have a character that is easy to identify, and not something that most pro brewers or homebrew purists will appreciate very much.

Corn sugar used to bottle can also be picked out by a trained palate and may be considered a negative.

I would stay away from the sugar. If you want to lighten up the beer a bit, use a few pounds of malted wheat in place of malt.

Learn to treat your yeast properly and make sure it is very healthy when pitching. I use all malt (even when bottling) and re-pitch yeast from batch to batch or use a starter with all my beers. A simple 1.060 OG ale for me is always ready to drink in the bottle within 17 days, sometimes less. It can be done, but the place not to cut corners is in the mash (step mashes may be unnecessary, but it does help provide the yeast with needed nutrients) and do 90 minute boil (and I use a 15 minute pre boil to get any boil overs out of the way prior to adding hops).

 

[chickypad]

If you do not have a refined palate, fine, go ahead and use sugar. But to a trained palate, the beer will have a character that is easy to identify, and not something that most pro brewers or homebrew purists will appreciate very much.

If you don't like using sugar that is certainly up to you but I can't agree with this. Lots of professional brewers and experienced homebrewers use plain sugars. In Brew Like A Monk Stan Hieronymus notes that even many professional Belgian breweries have replaced clear candi sugar with sucrose or dextrose. Victory brewing uses sugar and Vinny Cilurzo is quoted as using turbinado and dextrose.

I think the updated recipe looks good OP (though I seem to get diminishing returns over about 4 oz dry hop per 5 gal). Should be fruity!
** correction, I thought you had 6 oz in there. looks good.

 

[slym2none]

I was thinking the same thing, chickypad. I hear that both Pliny The Elder & Heady Topper (amongst others) use sugar in their brews, and they are some of the highest-rated beers out there.

 

[chickypad]

Dextrose in Pliny the Elder and Younger - link. Given the hoards of us that keep voting for the Elder every year and the lines at Russian River for the Younger release it seems that it's not hurting the brews any.

Edit: Sorry OP, getting off topic. I'll quit.