English IPA, what do you guys think?

[mendesm]

Recipe Type: All Grain
Yeast: British Ale Wyeast Labs #1098
Yeast Starter: YES
Batch Size (Gallons): 6
OG: 1.067
FG: 1.015
IBU: 51 (calculated)
Boiling Time (Minutes): 60
SRM: 13.4
Estimated ABV: 6.4%
Primary Fermentation (# of Days & Temp): 7 @ 67*
Secondary Fermentation (# of Days & Temp): 14 @ 65*
Additional Fermentation: As long as it takes to drink the keg

Mash Type: Single Infusion, Full Body, Batch Sparge
Mash In: 22qt 156* 45 minutes
Batch Sparge: 2 steps
Step 1: 0.91gal 168* drain
Step 2: 4.61gal 168* 10 minutes

• 12# MO
• 2# Crystal 60L
• 1# Carafoam
• 0.5oz Chocolate Malt
• 1.5oz Fuggles @ 60
• 1.5oz EKG @60
• 1oz Fuggles @ 15
• 1oz EKG @ 15
• 0.30 tsp Irish Moss @ 10
• 0.5 Fuggles @ 5
• 0.5 EKG @ 5
• 1oz Fuggles dry hop 7 days
• 1oz EKG dry hop 7 days

 

[dcp27]

i think with that high of a mash and that much crystal its going to be way too sweet. 20% crystal is alot for anything, esp for an IPA. id cut the crystal at least in half. looks good otherwise

more of a personal preference thing, but i'd just leave the beer in the primary for the 3 weeks instead of racking after 7days

 

[mendesm]

Good points, I'll tweak it in BeerSmith and post again.

Thanks.

 

[nberna19]

Have to agree w/ dcp, 2 lbs Crystal does seem like it may finish up too sweet. Scaling back to around 1 lb of a combo of different Crystals (e.g. half lb 40 and a half lb 120) might do the trick. Hops all look like good choices to me. I've never dry hopped an English IPA yet but I'd have to imagine it would be damn tasty