First AG ipa

[timschram]

Formulating my own all grain recipe. Doing an all Columbus hop ipa. Formulated just going off of experience and looking at other recipes. Does this sound ok? Any suggestions?

10# North American two-row pale malt
.5# crystal 20L
.5# carapils
1 oz Columbus hops 60 min boil
2 oz Columbus at 10 minutes
2 oz at flameout, let sit 10-20 minutes

Mash at 150.

Also, thoughts on dryhopping? Should I avoid that this time as it's my first self-formulated recipe?

Any advice, tips, and/or encouragement are appreciated!


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[timschram]

Knew I'd forget something: American ale yeast. Probably wyeast 1056


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[Yooper]

It looks good to me, if you love columbus hops. The yeast strain is perfect.

 

[Aonghus]

What is your water like? Depending on how soft your water is, you might consider adding Burton salts.
Your recipe looks solid.

Happy brewing.

 

[timschram]

I'll have to test the water. What softness would necessitate burton salts?


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[Aonghus]

There are tables that show various localities average water values; checking such a chart, will give you an idea of where your own water is in respect to those localities and the beer styles that come from them. It can get complicated. Here are a couple of resources to read up on (I am sure there are some good ones on this site as well): http://www.love2brew.com/Articles.asp?ID=326
http://www.beerandbrewerawards.com....cipe---john-palmer-and-jamil-zainasheffs-ipa/
http://www.brewersfriend.com/water-chemistry/
Each brewer has a different circumstance (due to water and what not), so what I do for my brews may not be your best course of action. Water can make a big difference though and is deserving of a look.

Provided below are what my water characteristics average(s).
Calcium (Ca) => 3.9 ppm
Magnesium (Mg) => 0.7 ppm
Sodium (Na) => 8.3 ppm
Sulphate (S04) => 2.4 ppm
Chloride (Cl) => 3.2 ppm
Bicarbonate (HC03) => 9.8 ppm
(Everett Wa is where my water comes from; Spada reservoir)
P.S.
I add the burton salts for my pale ale, IPA, bitter, ESB and porter in order to avoid insipid beers. Your own water will determine your best course of action.

P.P.S
Don't forget to use a Campden tablet if your water has chlorine.

 

[619Brewer]

I would dryhop at least some of this batch. Maybe rack of 2 gallons to play with the dryhopping. Personally, I would try to find a synergistic hop that goes well with columbus, maybe a ligher fruitier variety. Cascade is always nice for that. I think either way you'll have great beer. Just my personal preference.

That way you'll have 2 gallons dryhopped, and 3 gallons not.

 

[Aonghus]

Sorry about not giving you the chart earlier. Mr. Palmer has one in section3/chapter15-2.html in his free online (howtobrew.com).
I would not obsess over every little detail of the water. My advice would be to just look for major deficiencies in minerals for a particular style. Or make your beer, see how it turns out and then circle back to the water issue if you feel the beer is lacking. Do remove the Chlorine though.

RDWHAHB ;-)

 

[RonPopeil]

The main factor in using tap water is chlorine. Chlorine will make a great beer seem so/so. I've been using distilled water for my last few batches. They're coming up in the keezer in the next few days so we'll see if there's a difference. I did a big amber using just distilled and an Ofest with some Gypsum and CaCl. The lager was nice out of the fermenter.

 

[BrewerinBR]

looks very similar to the Columbus IPA I make and yes dry hop it. This is my favorite brew that I make and give very little away because this is what I drink but I am a hop head to the max