Feedback on IPA recipe

[tvanek29]

IPA 2

American IPA (14 B)



Type: All Grain
Batch Size: 5.50 gal
Boil Size: 11.21 gal
Boil Time: 60 min
End of Boil Vol: 5.83 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage


Date: 13 Jul 2016
Brewer: Vanek
Asst Brewer:
Equipment: Tyler's Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 73.3 %
Taste Rating: 30.0


Taste Notes:



Ingredients


Amt

Name

Type

#

%/IBU


8 lbs Pale Malt (2 Row) US 55.0 %
5 lbs Vienna Malt 34.4 %
12.8 oz Caramel/Crystal Malt - 10L 5.5 %
12.0 oz Rye Malt 5.2 %
0.50 oz Warrior - Boil 60.0 min
0.50 oz Centennial - Boil 20.0 min
0.50 oz Cascade - Boil 15.0 min
0.50 oz Cascade - Boil 10.0 min
0.50 oz Centennial - Boil 10.0 min
0.50 oz Cascade - Dry Hop 7.0 Days
0.50 oz Centennial - Dry Hop 7.0 Days
0.50 oz Cascade - Dry Hop 4.0 Days
0.50 oz Centennial - Dry Hop 4.0 Days


Gravity, Alcohol Content

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 53.5 IBUs

Yeast starter with Wyeast American Ale 1065

 

[kev211]

I dont think this belongs in extract brewing but oh well. Looks good, except I would move all of the midboil hops (20, 10, 5, etc) to flameout. At those time intervals theyre not doing much for you and you also have 0 flameout hops. I would also consider doubling your dry hops. Good bittering hops and IBU's but definitely gonna be underhopped if you leave it as is

 

[Redlantern]

gonna boil 11.21 gallons down to 5.83 in 60 min? That seems like an agressive boil.

Bump your centennial at 20 by half an ounce. IBU's will balance better for OG.

Follow kev211's statement for end of boil hops - if you want IBU's after moving the late boil hops, get a few more with raising the bittering a touch and get better results from centennial/cascade by placing them somewhere less than 5 min in the boil.

Double your 4-day dry hop

Only 5% rye will get burried. If you are using it for body, that will be good, but if you want rye flavor, it will not get started until over 10% and probably better at 15%

Those hops will work with rye for sure.

FG seems high for 1056. What temp are you mashing at?

 

[kev211]

gonna boil 11.21 gallons down to 5.83 in 60 min? That seems like an agressive boil.

Didnt even see that. Good catch. That seems dang near impossible. Maybe the OP is in the sahara desert boiling on a 60" diameter kettle with afterburners for a stovetop?

 

[tvanek29]

I have to adjust my equipment profile in Beersmith. Here is the updated recipe.
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.75 gal
Boil Time: 60 min
End of Boil Vol: 5.75 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage


8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 52.5 %
5 lbs Vienna Malt (3.5 SRM) Grain 3 32.8 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 4 9.8 %
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5 4.9 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.00 oz Centennial [10.00 %] - Boil 5.0 min
1.00 oz Cascade [5.50 %] - Boil 0.0 min
1.00 oz Centennial [10.00 %] - Boil 0.0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 -
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days
1.00 oz Cascade [5.50 %] - Dry Hop 4.0 Days
1.00 oz Centennial [10.00 %] - Dry Hop 4.0 Days


Gravity, Alcohol Content

Est Original Gravity: 1.071 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 57.9 IBUs

 

[Redlantern]

That should be a very good recipe.

It should also be a handsome beer as well. the rye and Vienna will make a nice orange color.

The 10L in that qty will add a nice, light sweetness that should support the rye, but not over do it.

You are going to have a good amount of citrus hop flavor with just a little bit of rye bite.

To make this pop, mash low (148°F)

Probably get an FG of closer to 1.015 to 1.012 with WY1056 if you do. That dryness will help really bring our the hops and the rye.

It should be a really good recipe.