Help with a nOOb's IPA...

[Lando]

I am looking to come up with a recipe of my own so I downloaded beer tools trial version and want to do an IPA as that seems to be what myself and my friends are drinking a lot of lately.
So far this is what I have come up with, but wanted some feedback from those of you who actually know what you are doing.
Here is what I have.
Any recommendations?

test ipa
14-B American IPA
Author: Lando
Date: 5/24/09

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 231.66 kcal per 12.0 fl oz

Original Gravity: 1.069 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 11.73 (6.0 - 15.0)
Alcohol: 6.85% (5.5% - 7.5%)
Bitterness: 63.8 (40.0 - 70.0)

Ingredients:
2.0 lb Dry Light
.5 lb Amber
1.0 oz Fuggle (4.8%) - added during boil, boiled 60 min
1.0 ea White Labs WLP023 Burton Ale
5.0 lb Pale Liquid
2.0 lb Premier Gold Liquid
3.0 oz Amarillo (8.5%) - added during boil, boiled 5 min
1.0 oz Centennial (10.0%) - added during boil, boiled 30 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

 

[Yooper]

Why the fuggles? Do you just have extra and want to use them up?

I'd lose the fuggles, and use the centennial at 60 minutes, and then use the amarillo in a couple of different additions, like .5 ounces at 15, .5 at 5 and .5 at flame out and same some for dryhopping. (I'd have to run it through software to figure out the exact IBUs, but that's a general idea).

Is the .5 pound amber malt, or amber extract?

If it's extract, I'd lose that and replace it with some steeping grains.

 

[nutcase]

Im curious about the 75% efficiency. Wouldn't an all extract batch be like 100% efficiency?

 

[shecky]

Im curious about the 75% efficiency. Wouldn't an all extract batch be like 100% efficiency?

I believe that's the default efficiency in Beersmith, no?

 

[nutcase]

I believe that's the default efficiency in Beersmith, no?

default is 70 percent on beersmith when i pull it up. I'm just saying/asking that if he's planning on 75% efficiency with extract wouldnt he end up with way higher gravity than he's shooting for?

 

[Brett3rThanU]

I'd lose the amber extract and ditch the fuggles.

1 oz Centennial @ 60 min
1.5 oz Amarillo @ 15 min
.5 oz Amarillo @ 5 min
1 oz Amarillo @ Flameout

Buy one more oz of Amarillo for dry hopping

 

[Lando]

test ipa
14-B American IPA
Author: Lando
Date: 5/24/09

Size: 5.0 gal
Efficiency: 100%
Attenuation: 75.0%
Calories: 238.05 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 8.24 (6.0 - 15.0)
Alcohol: 7.04% (5.5% - 7.5%)
Bitterness: 53.4 (40.0 - 70.0)

Ingredients:
5.0 lb Dry Light
1.0 ea White Labs WLP023 Burton Ale
3.0 lb Pale Liquid
1.0 oz Centennial (10.0%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10.0 min
.5 oz Amarillo (8.5%) - added during boil, boiled 5 min
.5 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 lb 2-Row Brewers Malt
1.0 tsp Irish Moss - added during boil, boiled 15.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


So I revised the recipe a bit based on suggestions and playing around with beer tools.
I am not sure about the effficiancy or attenuation. Someone want to take a crack at that one? Still trying to learn here.
I am basically trying to do a simple beer that I can call my own (even though everyone and their dog has their own IPA brew)

 

[Yooper]

test ipa
14-B American IPA
Author: Lando
Date: 5/24/09

Size: 5.0 gal
Efficiency: 100%
Attenuation: 75.0%
Calories: 238.05 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 8.24 (6.0 - 15.0)
Alcohol: 7.04% (5.5% - 7.5%)
Bitterness: 53.4 (40.0 - 70.0)

Ingredients:
5.0 lb Dry Light
1.0 ea White Labs WLP023 Burton Ale
3.0 lb Pale Liquid
1.0 oz Centennial (10.0%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10.0 min
.5 oz Amarillo (8.5%) - added during boil, boiled 5 min
.5 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 lb 2-Row Brewers Malt
1.0 tsp Irish Moss - added during boil, boiled 15.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


So I revised the recipe a bit based on suggestions and playing around with beer tools.
I am not sure about the effficiancy or attenuation. Someone want to take a crack at that one? Still trying to learn here.
I am basically trying to do a simple beer that I can call my own (even though everyone and their dog has their own IPA brew)

You dont' have to worry about efficiency, if you're using only 1 pound of base malt. Since you're mashing only pound of grain, why not make it a bit more interesting and add some crystal malt or another specialty grain? Or, just skip it. I doubt you'll notice anything just mashing one pound of two row in a five gallon batch.

The Burton ale yeast should attenuate 69-75% according to their website. So, if you have an OG of 1.071 or so, you should finish at 1.017-1.020 or so.

 

[eschatz]

You need to drop a pound of munich or some crystal 40. he'll I might do them both! More flavor man! MORE FLAVOR!!!!!!!!!!!!!!!!!!!!! (I wish there was a mad scientist icon)