First recipe on my own looking for feedback

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Otiluke

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I've been using others recipes for a while and decided to try something on my own. I used ingredients that I was familiar with and played around in beersmith. It's in fermenting right now.


American IPA


Type: All Grain
Date: 10/10/2010
Batch Size: 5.00 gal
Brewer:
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.26 %
1.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 13.04 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
0.50 oz Cascade [5.50 %] (60 min) (Mash Hop) Hops 1.8 IBU
2.00 oz Cascade [5.50 %] (60 min) Hops 36.4 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 14.0 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.8 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 125 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.14 % Actual Alcohol by Vol: 0.65 %
Bitterness: 54.1 IBU Calories: 43 cal/pint
Est Color: 7.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.50 lb
Sparge Water: 5.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 14.38 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes


Created with BeerSmith

Also at the last minute I decided no to add the half oz in the mash. I wanted some spent grains for bread and pretzels:) so the IBU's will be slightly different.
 
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Otiluke

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I guess I should have posted this here instead of in the Recipes Database oops!

I've been using others recipes for a while and decided to try something on my own. I used ingredients that I was familiar with and played around in beersmith. It's in fermenting right now.


American IPA


Type: All Grain
Date: 10/10/2010
Batch Size: 5.00 gal
Brewer:
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.26 %
1.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 13.04 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
0.50 oz Cascade [5.50 %] (60 min) (Mash Hop) Hops 1.8 IBU
2.00 oz Cascade [5.50 %] (60 min) Hops 36.4 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 14.0 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.8 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 125 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.14 % Actual Alcohol by Vol: 0.65 %
Bitterness: 54.1 IBU Calories: 43 cal/pint
Est Color: 7.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.50 lb
Sparge Water: 5.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 14.38 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes


Created with BeerSmith

Also at the last minute I decided no to add the half oz in the mash. I wanted some spent grains for bread and pretzels so the IBU's will be slightly different.
 

humann_brewing

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that is a lot of carmel, I would say stay in the 10-15% total between the C20 and carapils, maybe even less. Also, for an ipa, the hops usually increase as you get to the end of the boil, your last addition is half what the previous one was. I usually go with twice the bittering addition and usually put 2 charges of that, one @15, maybe one @5 and then @0.

Also, I don't know if you have a way to crash cool it after it is done fermenting and your dry hop but 4 weeks is getting close to out of the peak time for an IPA. I know tons of people say you have to be patient and I agree on most beers but an IPA is made to drink fresh so if you are able to pitch proper amounts of yeast have a good fermentation toss the hops in on day 7 or so, given that your gravity is at or darn close to your FG, wait another 7 days and then start the crash cool you could be drinking it at day 17-20 if you keg.
 
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Otiluke

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I just started kegging so yes to that and I could drop it in my freezer to crash cool. As mentioned I still have .5 oz of hops you think that i should add them in after 7 days?

Also for the future do you recommend reversing my hop additions?
 

humann_brewing

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since your using Cascade and they are typically a flavor/aroma hop and on the lower side for alpha acid, you still need quite a bit to get the bittering power out of them. I would suggest at least an ounce @5 and another ounce @ 0 then another ounce in the dry hop but you may not have that available.

Also like I said if you gravity is at or nearly it's projected FG that yes you could add the dry hops at 7 days. Since you can crash cool it you don't necessarily have to worry about the yeast not floccing totally out of suspension.
 

Oldsock

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Welcome to the exciting world of recipe designing.

Overall it looks like a solid recipe, but for my taste in an IPA you don't have enough hops towards the end of the boil. Are you planning on dry hopping?
 
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Otiluke

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Welcome to the exciting world of recipe designing.

Overall it looks like a solid recipe, but for my taste in an IPA you don't have enough hops towards the end of the boil. Are you planning on dry hopping?
I think that I will try dry hopping. Is there any recommendation for handling the hops? can i just pitch them in? I did read that some people steam them to make sure that they're free of any contaminants.
 
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