Hey guys,
First time attempting to put a recipe together from scratch.
I am trying to achieve a very deep amber/red IPA, with IBUs between 65 and 75 that is quite balanced with hops to malt flavours, 6.5 - 7.5 ABV.
I would really appreciate any help or advice, but I really have two things that I am wondering about. First, here's the recipe:
5.5 gallons
Mash: (Single Inf., 75min @ 148 degrees)
11# Maris Otter (~85%)
1# C80 (~7.5%)
1# C120 (~7.5%)
90 min boil:
1oz Magnum @ 90min (First Wort Hops)
0.5oz Simcoe @ 10min
0.5oz Simcoe @ 5min
Yeast: WLP001 - California Ale
So, my two issues are:
1. The crystal malt, is it too much? I am using a light body mash schedule to try to reduce the sweetness as much as possible, but I also don't want it to be super dry. I do want it to be fairly malty and a deep dark red.
2. The hop schedule and IBUs. Beersmith, using Tinseth, says 67 IBUs. Using Rager, it says 78! Seems like a big gap. Also, will the 1oz of FWH and then nothing until 10 and 5min leave a big hole in the flavour somehow? What would be the effect of splitting the first oz in half and putting half of it at 60min?
Please suggest reconfiguration as you see fit!
Thanks in advance!
First time attempting to put a recipe together from scratch.
I am trying to achieve a very deep amber/red IPA, with IBUs between 65 and 75 that is quite balanced with hops to malt flavours, 6.5 - 7.5 ABV.
I would really appreciate any help or advice, but I really have two things that I am wondering about. First, here's the recipe:
5.5 gallons
Mash: (Single Inf., 75min @ 148 degrees)
11# Maris Otter (~85%)
1# C80 (~7.5%)
1# C120 (~7.5%)
90 min boil:
1oz Magnum @ 90min (First Wort Hops)
0.5oz Simcoe @ 10min
0.5oz Simcoe @ 5min
Yeast: WLP001 - California Ale
So, my two issues are:
1. The crystal malt, is it too much? I am using a light body mash schedule to try to reduce the sweetness as much as possible, but I also don't want it to be super dry. I do want it to be fairly malty and a deep dark red.
2. The hop schedule and IBUs. Beersmith, using Tinseth, says 67 IBUs. Using Rager, it says 78! Seems like a big gap. Also, will the 1oz of FWH and then nothing until 10 and 5min leave a big hole in the flavour somehow? What would be the effect of splitting the first oz in half and putting half of it at 60min?
Please suggest reconfiguration as you see fit!
Thanks in advance!